Fajitas with Refried Beans
and Mexican Baked Rice

Ingredients

• 1 pkg. Gluten-Free Brown Rice Tortillas
• 12 oz. raw white shrimp
• 2 tbs. canola oil
  
• 1 boneless, skinless chicken breast
• 2 Vidalia onions, thinly sliced
  
• 2 green bell peppers, thinly sliced
• 1 clove garlic, minced
  
• 1 jar of salsa, divided
  
• lettuce
  
• cheese
  
• 3/4 tsp. cumin, divided
  
• 1/2 tsp. salt
• freshly ground black pepper
• Tortilla chips (optional)
  
• Refried Beans (recipe below)
  
• Mexican Baked Rice (recipe below)

Directions

1. Heat 1 1/2 tbs. oil over medium heat. Add peppers, onions, garlic, salt, and pepper. Allow to caramelize over medium-low heat for 20 minutes.
2. Meanwhile, sprinkle chicken breasts with 1/4 tsp. cumin, salt, and pepper. Grill chicken 15 to 20 minutes, flipping once. Once cooked, thinly slice chicken.
   
3. In small saute pan, heat remaining oil. Add shrimp and sprinkle with 1/2 tsp. cumin, salt, and pepper. Cook 2 to 3 minutes per side, or until no longer pink.
4. To assemble tortilla, begin by layering Refried Beans, lettuce, shrimp & chicken, cheese (if desired), salsa, and Mexican Baked Rice. Serve with remaining salsa and tortilla chips. Serves 4.
   

Refried Beans

Ingredients

• 2 cans of pinto beans
• 1/2 jar of salsa

Directions

1. In medium sauce pan, heat pinto beans and salsa. Mash beans with potato masher. Allow to simmer until thick and creamy, 15 minutes. Serves 6.
   

Mexican Baked Rice

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 clove garlic, minced
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1 cup long-grain white rice
• 1 can (14 1/2 ounce size) diced tomatoes with juices
• 1 1/2 cup boiling water
  

Directions

1. Preheat oven to 350 degrees F.
2. Heat oil in a large heavy skillet over medium heat. Add onion and bell pepper. Saute until softened. Add garlic, chili powder, cumin and salt. Stir until fragrant, about 30 seconds. Add rice and tomatoes with juices. Bring to a boil. Transfer mixture to a 13-by-9-inch dish. Stir in boiling water. Cover tightly with foil. Bake 30 to 35 minutes. Remove from oven. Let stand, covered, 5 minutes before servings. Serves 6.
   

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