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
1 clove
Garlic
⅔ tablespoon
Fajita Spice Blend
1 unit
Black Beans
12 ounce
Chicken Cutlets
1 unit
Tomato
¼ unit
Lime
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 🎉.
