It’s Cinco de Mayo! My husband and I are huge Mexican food fans, and we probably eat some form of Mexican dish at least once a week. Sometimes I make it; sometimes the local Mexican restaurants does the work for me.
Chicken fajita pizza.
Margaritas. (Are you noticing a trend? Hey – we’ve all got our favorite things!)
And this chicken fajita fried rice.
I love fried rice, and it is an amazingly simple way to use up leftover plain rice. Or you can make a big pot of rice, freeze it in bags, and pull it out just for recipes like this!
This fried rice is a twist on your typical fried rice, because it is Mexican-flavor inspired. Instead of soy sauce, plain chicken and mixed veggies, this fried rice stars taco sauce, fajita-seasoned chicken, and peppers and beans.
There’s one ingredient missing from my fajita fried rice that may seem glaringly obvious – onions. Who doesn’t use onions when they make fajitas? I don’t. I actually have an onion intolerance, so eating onions causes very uncomfortable side effects; so, we don’t use onion of any sort in our house.
I love this dish without onion, but feel free to toss in some sliced onion so it’s exactly like your favorite fajitas!
Tip: Make your chicken and rice ahead of time. That way, all you need is the skillet for an easy, one-pot meal!
What are you eating for Cinco de Mayo? Share your favorite recipes – food and drink! – with me in the comments!
- 1 lb boneless, skinless chicken breast - cooked and shredded
- 3 c. cooked brown rice
- 3 tbsp. olive oil
- 1/2 each red, green, orange bell pepper, diced
- 1 can (15 oz) reduced sodium black beans
- 3 tbsp. mild taco sauce
- 2 eggs
- Optional toppings: queso fresco (Mexican crumbling cheese), avocado, sour cream, salsa, extra taco sauce, corn chips, tortilla chips, etc.
- 2 tsp. brown sugar
- 1 tsp. garlic powder
- 3 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. paprika
- 1 tsp. cumin
- 1/2 tsp. ground red pepper
Measure all fajita spices into a small bowl. Stir together and set aside. (This will make more than you need, so you'll have extra for next time!)
In a large skillet, pour 1 tbsp oil over med-high. When it is hot, add peppers and cook 3-5 minutes to soften slightly.
Add rice and remaining oil. Cook for a few minutes, letting rice get crispy bits to it.
Add chicken, taco sauce and half of the fajita seasoning. Stir to combine. If it seems too dry for fajita seasoning, add 1 tbsp water.
Crack both eggs into the skillet, and stir immediately to scramble. Add black beans and stir quickly to heat.
Serve topped with: avocado, sour cream, cheese (queso fresco is perfect!), corn chips, tortilla chips, salsa, etc.
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