Kickin chicken fajitas with spicy beands and rice.

3 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 347.7
  • Total Fat: 4.5 g
  • Cholesterol: 40.2 mg
  • Sodium: 607.1 mg
  • Total Carbs: 53.1 g
  • Dietary Fiber: 14.9 g
  • Protein: 26.5 g

View full nutritional breakdown of Kickin chicken fajitas with spicy beands and rice. calories by ingredient
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Complete dinner under 350 cals, less than 5 g fat, 14.9g fiber.*They don't have an option for using dried pinto beans. Sodium is way lower than listed.* Complete dinner under 350 cals, less than 5 g fat, 14.9g fiber.*They don't have an option for using dried pinto beans. Sodium is way lower than listed.*
Number of Servings: 4


    2 boneless skinless chicken breast halves cut into 1"thick strips.
    Green Peppers , 1.5 cup, strips
    Onions, raw, .5 cup, sliced
    Garlic, 2 clove chopped finely
    Pepper, red or cayenne to taste
    4 Mission Carb Balance Whole Wheat Fajita Size Tortillas
    DRY pinto beans, 1/2 cup
    brown rice, 1/2 c
    Trader Joes Fat Free Jalapeno Jack Cheese, 4 oz
    Jalapeno Peppers, 1 pepper (or more, depending on how hot you want it!)
    Red Ripe Tomatoes, 1 cup, chopped
    Yellow Sweet Corn, Frozen, 0.5 cup kernels
    Pepper, black to taste
    0 fat 0 calorie cooking spray.


Cook 1/2 c DRY pinto beans, 1/2 c DRY brown rice, frozen corn, 1 c. chopped tomatoes and chopped/seeded jalapeno pepper(s) in crock pot with 3cups water for about 6 hours on low heat.

When ready to eat dinner.
In LARGE heavy skillet sprayed with no stick cooking spray, sautee onion and garlic on medium heat until onion is transparent, and garlic begins to brown. Add chicken, green pepper, and spices (start with a little, about 1/4-1/2 tsp each, red/black pepper, and add more as desired. A little goes a long way). Cook until chicken strips are no longer pink on any side, and juices inside run clear if cut open. (you may need to add small amounts of water to keep food from sticking to pan. Just cook long enough to evaporate water before serving).
Put 1/4 meat mixture in each tortilla, and top each with 1/4 cup (1 oz) shredded pepperjack cheese.
Serve each fajita with 1/4 of beans/rice mixture.

Number of Servings: 4

Recipe submitted by SparkPeople user JAMIEMONSTER.

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Member Ratings For This Recipe

  • Followed the recipe to the letter and the beans were crunchy and the rice was mushy. I think if I soak the beans first and don't add the rice until closer to the end, it might be ok. If I missed something, let me know. I love the idea of this recipe but ended up throwing the rice and beans away. - 8/6/10

    Reply from (8/12/10)
    Sorry the beans and rice didn't turn out for you! It works for me that way. Maybe differences in the crock they are cooked in? You can sub out canned beans for the dry and see if that makes a difference. just make sure to drain all of the water out and rinse the extra sodium off. Good luck & Thanks!

    Was this review helpful?   yes  No
  • i didnt read the recipe thoroughly until it was close to dinner time so I didnt make the rice and beans mixture, but the fajitas were out of this world. I didn't give it the full 5 stars because I couldnt rate the rice mixture. - 3/1/10

    Was this review helpful?   yes  No
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