‘A fajita is a term found in Tex-Mex cuisine, commonly referring to any grilled meat usually served as a taco on a flour or corn tortilla. The term originally referred to the cut of beef used in the dish which is known as skirt steak’. And while I love Fajitas I kind of also love throwing a bunch of stuff into a bowl, and calling it a day.

This recipe is such a great way to use up leftovers because it kind of has an anything goes approach. Basically, I took all the things you’d find in a chicken fajitas and served it in a bowl over Miscela black bean seasoned rice (more on that in a minute).

Y’all know I’ve been loving the Miscela flavor products (see this previous recipe post), and one of my favorite ways to add flavor to any dish to pop a tablespoon or two of any Miscela flavor right into the rice cooker! For this dish, I used the Black Bean Miscela and Basmati rice, but you could use whatever rice you have on hand, or you could even use Quinoa for a protein boost as well.

While this recipe can be made from leftovers (chicken, veggies, rice etc) it also makes for great leftovers. In fact, I would argue the flavor is actually better the second day.

What is Miscela?

It all began in 1984 when Salvatore Geraci and his wife Mary decided to share his mother’s old Sicilian secret family recipe – a recipe for Garlic Spread that had been handed down for generations. Turning their family’s recipe into Derlea Brand Foods, and now Miscela. Offering 5 different unique blends Miscela is great to add natural flavor to nearly any dish.

Miscela is a concentrated mixture of veggies, natural seasonings with a splash of oil which makes it a great base for dips, toppings, sauces, chicken, fish, pasta or rice. Anything really!

The 5 flavors are: Black Bean (used here), Sweet Pepper, Corn, Olive, and Sundried Tomato (my fave).




1 cup of rice cooked

1-2 tablespoons of Black Bean Miscela

2 Chicken breasts

1 TBS olive oil for cooking

1 green pepper, sliced

1 red pepper, sliced

1 yellow pepper, sliced

1-2 onions


*You could use a prepackaged taco seasoning or you could make your own by combining the following spices.

1 TBS each, Garlic Powder, Onion Powder, Paprika

1 TSP each, chili powder, cumin, mustard powder

Salt and pepper to taste.

1-2 TBS of Salsa

Garnish / Toppings


Sour Cream

Tex Mex Shredded Cheese



Combine rice, water (double to rice), and 1-2 TBS of the Black Bean Miscela to cook either in a pot or rice cooker. Again I’ve said this a million times, but if you don’t have a rice cooker you’re seriously missing out! I use mine at least 3 times a week, and it saves me over and over. I literally just toss the ingredients and flip a switch, and not only does it cook perfectly it also stays warm until I’m ready. 

Saute Chicken with a small amount of oil until no longer pink, and add veg. cook 2-3 minutes to soften.

Add spices and salsa. A small amount of water (if needed). Cook until veggies are to desired consistency. You could also add cheese into the pan too if you want an ooey-gooey texture.

Once cooked thoroughly, start building your fajitas bowl starting with the Miscela Rice, and add stir fried chicken and veg. 

Top with cheese, avocado, sour cream, sriracha, and cilantro, or green onions.

And that’s it!

Hope you found this recipe helpful. It looks like a lot of ingredients,  but I promise it’s super easy and you’ll definitely want seconds!

Happy Tuesday!












*This post was sponsored by Miscela however all opinions expressed as my own. Thank you for supporting our sponsors.

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