Items Used:
Meat:
- 2 lbs boneless and skinless chicken thighs
- 1 Tbsp ground cumin
- 1 Tbsp chipotle powder
- 1 tsp ground cinnamon
- 1 Tbsp kosher salt
- 2 limes
Fajitas Vegetables:
- 1 large sweet onion
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large jalapeno thinly sliced
- 3 cloves garlic, thinly sliced
- 3 Tbsp vegetable oil
- Kosher salt and pepper to taste
Beans:
- 6 oz chorizo (chorizo san miguel)
- 1 yellow onion
- 3 Roma tomatoes, torched (peel skins off after torching intensely)
- 5 cloves garlic crushed
- 2 jalapeno, sliced
- 2 tsp ground cumin
- 1.25 cups chicken stock
- 2 cans pinto beans, drained
Mexican Rice:
- 3 Tbsp vegetable oil
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chipotle powder
- 8 oz crushed tomatoes
- 2 cups long-grain rice (basmati)
- 1.25 cups chicken stock
- Kosher salt to taste
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