Cover beans with 2 cups of water and allow to soak for 6 - 12 hours. Drain and rinse.
Add 2 cups of water and beans to a saucepan. Turn heat to medium. Cover and simmer for 45-60 minutes or until tender, checking occasionally to ensure there is enough water to keep beans from scorching.
Prepare rice according to the directions listed on the package.
(NOTE: The above steps can be done ahead. Store beans and rice tightly covered in the refrigerator for up to 3 days.)
Heat olive oil in a large pot over medium-high heat. Add bell peppers and onion. Saute for 3 minutes then add garlic. Saute for 1-2 minutes longer.
Pour chicken broth and tomatoes into the pot. Stir in chili powder, cumin, paprika, oregano, cilantro, salt and pepper.
Add chicken and bring to a light boil. Reduce heat to medium-low and simmer until chicken has cooked through and internal temperature registers at 160℉, 10-15 minutes.
Transfer chicken to a cutting board and let it rest for 5 minutes. Cut it into small strips.
Return chicken to pot along with rice, beans and lime juice.
Reheat if necessary and serve with shredded cheese, if desired.
Hack: Leftovers can be stored in the refrigerator for up to 5 days. Be sure to subtract any days that you stored the cooked beans and/or rice before making soup.
Hack: Freeze leftover portions sealed in serving-sized portions for future use for up to 3 months.
Hack: One 15 oz can of black beans can be substituted for the dried beans in this recipe. Drain, rinse and add to the pot.
Hack: One 15 oz can of diced tomatoes can be substituted for the fresh tomatoes.
Hack: 2 cups of cooked chicken can be substituted for the chicken breast.
Did you know? Although the term fajita was not used to refer to a food item until 1971, the dish itself was made popular in the 30s in Texas. Migrant workers received meat scraps as a part of their pay and this would have been one of the ways they made them into a meal!
1tspfreshly chopped cilantro or ⅓ tsp dried cilantro
1cucumber, peeled, split lengthwise with seed removed
Salt and pepper to taste
Mix avocado, lime juice, onion, cilantro and garlic in a small bowl and set aside.
Sprinkle salt and pepper on cucumber and fill “boat” with guacamole.
Hack: Place any leftover guacamole in a sealable bag. Roll to press out as much air as possible and seal tightly. Store in refrigerator for up to two days.
Hack: Fresh herbs can easily be frozen. Lay flat in a single layer and freeze. Transfer to a freezer-safe container and seal tightly. Store in the freezer for up to 12 months. Alternately, herbs can be chopped and placed in ice cubes trays. Cover in oil and freeze for future use.
Place lime dressing ingredients in a small jar and shake to mix.
Put 2 tbsp dressing in a sealable sandwich bag. Add chipotle, oregano and cumin. Shake bag to mix and add chicken. Marinade overnight.
Heat 1 tbsp oil in a skillet over medium-low heat. Cook chicken until it reaches an internal temperature of 160͒, about 4 minutes on each side. Let rest for 5 minutes and slice.
Add 1 tbsp cilantro to dressing and shake to mix.
Place corn, avocado, tomato and onion in a bowl. Add remaining cilantro, half of remaining dressing and toss to coat.
Place lettuce in a bowl and toss with remaining dressing. Top with salsa and sliced chicken.
Hack: If you plan to eat this over several days, do not assemble salad until ready to eat. Put serving-size portions of salsa in sealable sandwich bags and squeeze out as much air as possible before sealing. Put the bags in a covered container. The absence of air and light will keep the avocado from browning.
Hack: To keep lettuce romaine lettuce fresh longer, separate leaves and wash. Dry in a salad spinner or with paper towels. Place lettuce leaves in a sealable plastic bag or container with paper towels between each layer to absorb moisture. Replace paper towels if they become soggy.
Hack: Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.