Chicken and Black Bean Fajita Stir Fry

I know a lot of you (like me!) would be perfectly happy eating some form of Mexican food most nights of the week. You just can't go wrong with anything that can be served with chips and salsa, am I right?! My standard go-to Mexican dish is enchiladas (especially these with the avocado sauce), but enchiladas can be a little time consuming with all of the pre-cooking ingredients and then filling and rolling and finally baking.
Enter: chicken fajita stir fry. It still requires a little prework (chopping), but otherwise it's just a matter of sautéing some ingredients while your rice cooks. Jarred salsa is used as a shortcut here, which gives you great flexibility to alter the dish....make it as sweet or smoky or spicy as you wish! If you use that microwave rice you can have dinner on the table in less than thirty minutes. Save the enchiladas for the days you have time and patience for all that rolling and filling and break this out on the evenings you're craving Mexican immediately!

One Year Ago: Roasted Brussels Sprouts with Toasted Pecans and Avocado
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Three Years Ago: Pepperoni Pizza Monkey Bread and Tiramisu
Four Years Ago: Peanut Butter Banana Panini 
Five Years Ago: Mini Oreo Cheesecakes

Chicken Fajita Stir Fry

Printer-Friendly Recipe
Ingredients:
-1 cup long-grain white rice
-2 tbsp olive oil
-1 medium onion, thinly sliced
-kosher salt & pepper
-2 bell peppers (red, yellow, or orange), quartered and thinly sliced
-1 lb boneless, skinless chicken breasts, cut crosswise into 1/4-inch thick strips
-1/2 tsp ground coriander
-1 cup jarred salsa
-1 (15 oz) can black beans, drained and rinsed
-cilantro and sour cream, for serving

Directions:
1. Cook the rice according to package instructions.
2. While rice is cooking, heat 1 tbsp oil in a large skillet over medium heat. Add the onion and season with 1/4 tsp each of salt and pepper. Cook, covered, stirring occasionally, for 5 minutes. Add the bell peppers and cook, stirring occasionally, until just tender, 4-5 minutes. Transfer to a plate.
3. Add the remaining oil to the skillet and heat over medium heat. Season the chicken with the coriander and 1/4 tsp salt and cook, tossing occasionally, for 3 minutes. Add the salsa and beans and gently simmer until the chicken is cooked through, about 3 minutes.
4. Fold the peppers and onions back into the chicken and serve over the rice with the cilantro and sour cream.

from Woman's Day Magazine