Wednesday, January 21, 2009
Fajitas and Spanish Rice
Prep: 30 Minutes Chill: 30 Minutes
Oven: 350 Makes 4-6 servings
12 ounces of beef flank steak or bite size strips of chicken or turkey
1 tablespoon purchased Fajita seasoning
4-6 8 inch flour tortillas
2 tablespoons of cooking oil
1 cup thin strips of red or green sweet peppers (1 medium)
½ cup thinly sliced onion separated into rings (1 medium)
¾ cup chopped tomato
1 tablespoon lime juice
Bottled salsa (optional)
Dairy Sour Cream (optional)
1. If desired partially freeze beef for easier slicing. If using steak, trim fat from meat and thinly slice steak across the grain into bite size strips. Place meat strips in a deep bowl. Sprinkle with 2 teaspoons of fajita seasoning. Cover and chill for 30 minutes.
2. Wrap tortillas tightly in foil. Heat in 350 oven about 10 minutes or until heated through. Meanwhile, in a 12-inch skillet heat 1 tablespoon of the oil over medium heat. Add sweet peppers, onion and remaining 1 teaspoon of fajita seasoning. Cook and stir about 3 minutes or until crisp and tender. Remove onion mixture from skillet.
3. Add remaining 1tablespoon of oil and meat to the skillet. Cook and stir 2-3 minutes until desired doneness for steak or until chicken or turkey strips are no longer pink. Drain well. Return onion mixture to skillet. Stir in tomato. Cook and stir 1 minute or until heated through. Remove from skillet add lime juice.
4. To serve fill warm tortillas with meat mixture. If desired, top meat mixture with guacamole, salsa, and sour cream. Roll up tortillas. Serve with lime wedges
Prep: 15 minutes Cook: 20 minutes
Makes 5 cups (6-8 side dish servings)
½ cup chopped onion (1 medium)
½ cup chopped green sweet pepper
1 clove of garlic, minced
1 tablespoon cooking oil
1 teaspoon chili powder
1 28-ounce can tomatoes, undrained and cut up
¾ cup uncooked long grain rice
1 cup water
¼ teaspoon salt
1/8 teaspoon black pepper
1 4 ounce can diced Chile peppers undrained
½ cup of shredded cheese (optional)
1. In a large skillet cook onion, sweet pepper, and garlic in hot oil until tender. Add chili powder; cook 1 minute more. Stir in undrained tomatoes, rice, Chile peppers, 1 cup of water ¼ teaspoon salt and 1/8 teaspoon black pepper. Bring to a boiling and then reduce heat. Simmer covered for about 20 minutes or until the rice is tender and most of the liquid is absorbed. If desired sprinkle with cheese.
Review: Both these recipes are tired and true. We love them great taste and simple. I usually do the prep work the night before so that when I get home from work all I have to do is cook it.