Fajita-Spiced Chicken
with Rice, Black Beans & Cilantro-Lime Crema
When it comes to pork chops, we’re looking for two things: a deeply browned crust and juicy, tender meat. You too? Then we proudly present these pan-seared beauties. They’re coated in our blend of fajita-style spices, seared in a hot pan, and topped with a bright, tangy cilantro-lime crema atop a bed of fluffy, garlicky tomato rice with hearty black beans. If that sounds too good to be true, we promise it’s not! In fact, this delicious dish comes together in just 30 minutes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tomato
1 clove
Garlic
1 unit
Black Beans
½ cup
White Rice
1 unit
Chicken Stock Concentrate
1 tablespoon
Fajita Spice Blend
¼ ounce
Cilantro
1 unit
Lime
1.5 tablespoon
Sour Cream
(Contains Milk)
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Dice tomato into ¼-inch pieces. Peel and mince or grate garlic. Drain beans.
• In a medium pot (large pot for 4 servings), combine rice, tomato, garlic, beans, stock concentrate, ¾ cup water, 1 tsp Fajita Spice Blend (you’ll use more later), and a pinch of salt (1½ cups water and 2 tsp Fajita Spice Blend for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 20-22 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, roughly chop cilantro. Quarter lime. • In a small bowl, combine sour cream, cilantro, and juice from one lime wedge (two wedges for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired.
• Pat pork* dry with paper towels and season all over with 1 tsp Fajita Spice Blend (2 tsp for 4 servings), salt, and pepper. (Use the rest of the Fajita Spice Blend as you like.) • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If pork starts to brown too quickly, lower the heat and cover pan. • Transfer to a cutting board to rest.
Swap in chicken or steak for pork. Cook chicken until browned and cooked through, 3-5 minutes per side, or cook steak to desired doneness, 5-7 minutes per side.
• Fluff rice and beans with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings).
• Slice pork crosswise. • Divide rice and beans and pork between plates in separate sections. Pour any resting juices over pork and drizzle with crema. Serve with any remaining lime wedges on the side.
Slice chicken or steak against the grain.
Chicken is fully cooked when internal temperature reaches 165°.
