Fajita-Spiced Chicken
with Rice, Black Beans & Cilantro-Lime Crema
- Milk
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.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Chicken Stock Concentrate
⅔ tablespoon
Fajita Spice Blend
1 unit
Black Beans
12 ounce
Chicken Cutlets
1 unit
Tomato
¼ unit
Lime
1 clove
Garlic
¼ ounce
Cilantro
¾ cup
White Rice
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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.
Pat chicken* dry with paper towels. Swap in chicken for pork. Cook until browned and cooked through, 3-5 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 crosswise.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish, but some found it mild; consider adding extra spices or jalapeños for more kick 🌶️.
- Ease of prep: Super easy to make, though some struggled with pan-cooking the chicken to the right doneness.
- Suggestions: Try baking the chicken for easier, healthier results. Add bell peppers for extra veggies and fajita flair.
- Leftovers: Good as leftovers; the flavors hold up well for a next-day meal.
- Rice texture: Some found the rice and beans mixture gummy or mushy; adjust cooking time or liquid for perfect texture.
- Crema: The cilantro-lime crema was a highlight for many; drizzle generously for a flavor boost 🎉.
Reviews from our home cooks
Delish! The chicken was so tender and the rice paired so well with it. We added tortilla chips and cheese dip for our side.
Super easy to make and very delicious! The rice is so good! Definitely one we will make again!!
Wonderful flavor and easy to prepare. Chicken was moist and sauce tasty.
Very easy to cook and super tasty, not too spicy but very flavorful!
The crema in this recipe was soooo good! Definitely the highlight of the meal.
Great! Make sure to cook the chicken a bit longer than suggested!
So so so good! We only use half of the black beans, though. Using all of them is too much! Love the lime crema! Yum!!!!
We really enjoyed this, but the rice could have been seasoned a little better. That's on us though for not using more salt. Overall it was pretty good. I would suggest using better limes next time, ours were on the dry side so we didn't get enough juice to add to the rice.
A different sauce pairing might be better. The cilantro sauce fell kind of flat in enhancing the flavor. Maybe incorporate some spice like Jalapenos
The flavor was good but I don't understand why I can never cook the chicken in a pan to the same time standard. If I cook for as long as the recipe calls for, the center is wildly undercooked. I have to over cook the exterior of the meat tremendously to get the center to the proper temp. Results in burnt and crispy ends. Not sure where I'm going wrong here but it's every meat in a pan recipe.
