Thai Fajitas with Adobo Mexican Rice
Cook time
Total time
Serves: 5
Thai Fajitas
  • 2 chicken breasts, sliced into thin strips
  • juice of 1 lemon
  • 1 tablespoon olive oil
  • 2 teaspoons dried minced onion
  • 3 cloves garlic, minced
  • 1½ tablespoons sriracha (or another garlic chili paste)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 2 bell peppers (any color), sliced into thin strips
  • 1 onion, sliced thinly
  • 4-5 6 inch flour tortillas
  • lime wedges (for garnish - I think that squeezing a little lime juice over the fajitas really brightens them up)
Adobo Mexican Rice
  • ⅓ cup + 2 tablespoons olive oil (or vegetable/canola oil)
  • 2 cups long grain white rice (like Jasmine rice), uncooked
  • 5 cloves garlic, minced
  • 14.5 ounces low-sodium diced tomatoes
  • 1 red bell pepper, roughly chopped
  • 1 onion, roughly chopped
  • 1 tablespoon chili powder
  • 3 chipotle chilies in adobo sauce
  • 2 cups low-sodium vegetable broth
  • salt, to taste
  • lime wedges (optional - again, I like a bit of lime juice squeezed over the rice for some acidity)
Thai Fajitas
  1. Combine the lemon, 1 tablespoon olive oil, minced onion, garlic, sriraca, salt, and pepper. Place the sliced chicken into a sealable plastic bag, then add in the marinade. Place in the fridge for at least 1 hour or as long as 24 hours.
  2. Heat 1 tablespoon of olive oil in a medium pan and add in the sliced bell peppers and onion. Cook for 5 minutes over medium heat until slightly softened, then add in the chicken with the marinade. Cook for another 8 to 10 minutes, until the chicken is cooked through. Serve in the flour tortillas and squeeze some lime juice over the chicken. Makes 4-5 servings (enough for 2 hungry people).
Adobo Mexican Rice
  1. Preheat your oven to 325 degrees F. Place 2 cups of long grain rice into a mesh sieve and rinse with water until the water runs clear. Shake off the excess water. Heat the ⅓ cup + 2 tablespoons of olive oil in an oven-proof pot over medium heat and add in the rice. Cook until almost translucent, about 8 minutes. Add in the garlic and cook for another 2 minutes.
  2. In a food processor or blender, process the can of tomatoes with juices, chopped bell pepper, chopped onion, chili powder, and chipotle chilies in adobo sauce. When the rice and garlic are ready, add the processed mixture to the rice, stir, and add in the vegetable broth.
  3. Bring to a boil over medium-high heat, then cover and place in the oven for 15 minutes. After 15 minutes, bring it out and stir to make sure it isn't burning on the bottom, then return to the oven for another 15 to 20 minutes, until most of the vegetable broth has been soaked up by the rice. Stir, taste for seasoning, and serve with the fajitas and a wedge of lime (if you like). Makes 6 servings.
Recipe by The Crepes of Wrath at