Tuesday, October 23, 2012

Recipe: Chicken and Rice Fajita Burrito

Last week, I came home from work to the whole house smelling of dirty socks. Sounds gross, but it was amazing because I knew exactly what that smell meant - FAJITAS! And I was right, Martin had whipped us up a grand feast of chicken and rice fajita burritos. And he picked up these great blue corn and flaxseed tortillas. Yum!

Chicken and Rice Fajita Burrito

1 tbsp spanish rice seasoning
4 chicken tenderloins
1 cup uncooked white rice
1 can roasted garlic tomato sauce (8oz)
1 tbsp oil
1.5 oz fajita seasoning
2 cups water

Cover tenderloins in fajita seasoning and leave in fridge for 30 minutes.

Brown rice in pan with oil. Stir in tomato sauce, rice seasoning, and water and bring to boil. Cover and simmer on low heat for 15-20 minutes.

Cut chicken into fajita strips, and fry in pan with a little bit of oil.

Heat up some tortillas and enjoy!


  1. Yeah!! Stinky sock fajitas...WOO HOO!! I tried your chilly recipe and OMG...AWESOME!!! Got a few more earmarked for future attempts. Holy crap though, that chilly had a kick, but YUM!

    The weather is finally turning frigid and I am wearing my GORGEOUS-a-MICAL hats you crocheted and Brendan, his too!!

    Thank you again so much!!!!

    Have a shnazzy weekend...

    Lisa xx

    1. These fajitas are so delicious, but very spicy also! You could maybe try a bit less fajita spice on the chicken.

      I'm so happy you're getting to wear them! And you're more than welcome of course.

  2. Good lord, I spelled chili wrong TWICE...think the cold got to the brain.
    Correction...your CHILI is AWESOME!! :D

    1. It's okay. Typos embarrass me too. Haha.