Lunch Fajitas Recipe

Prepare the Chicken

Slice the boneless chicken breast into thin strips and season with fajita seasoning, salt, and black pepper. Set aside.

Sauté the Vegetables

Slice the bell peppers and onion into thin strips. Heat olive oil in a pan over medium heat, add the vegetables, and sauté until they are tender, about 5-7 minutes.

Cook the Chicken

In the same pan, add the seasoned chicken strips. Cook until the chicken is no longer pink and reaches an internal temperature of 165°F, about 7-10 minutes.

Warm the Tortillas

While the chicken is cooking, warm the flour tortillas in a separate pan over low heat or wrap them in foil and place them in the oven.

Sauté Onion and Garlic

In a saucepan, heat a little olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant, about 2-3 minutes.

Cook the Rice

Add the long-grain rice to the saucepan and stir for 1-2 minutes until lightly toasted. Then add vegetable broth, tomato sauce, cumin, and salt. Bring to a boil.

Simmer the Rice

Reduce heat to low, cover the saucepan, and let the rice simmer for 20 minutes or until the liquid is absorbed and the rice is tender.

Cook the Bacon

In a skillet over medium heat, cook the chopped bacon until crispy. Remove excess fat if necessary.

Add Vegetables and Beans

Add the chopped onion, minced garlic, and chopped jalapeño to the skillet, sautéing until the onion is translucent. Stir in the canned pinto beans, cilantro, salt, and black pepper.

Simmer the Beans

Reduce heat and let the beans simmer for about 10-15 minutes, allowing the flavors to meld.

Mash the Avocado

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork.

Mix the Ingredients

Add lime juice, diced tomato, finely chopped red onion, and salt to the mashed avocado. Mix well.