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Zesty Marinated Fajitas
This marinated fajita meat is delicious plain or with a variety of toppings. Tuck it in a flour
tortilla in the traditional style, or let it stand as a great entree on its own.
Preparation
Follow cooking directions on package. Add any or all of the following toppings:
- Green, yellow, and/or sweet red peppers, sauteed with sliced onion. Add chopped
tomatoes and/or sliced mushrooms if desired.
- Sour cream
- Shredded cheddar or cheddar-jack cheese
- Sliced ripe avocado
Suggested side dishes:
- Refried beans
- Spanish rice (serves 6 to 8)
- 2 cups uncooked rice
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 1 Tbsp butter
- 2 Tbsp olive oil
- 4 cups chicken stock (or canned chicken broth)
- 1/8 tsp ground saffron (if available), disolved in chicken stock
- 1/2 tsp salt (to taste)
- 1 jar (2 oz.) chopped pimientos
- 1 can (4 1/2 oz.) chopped green chilies
Saute onion and pepper in butter and olive oil in Dutch oven or large skillet. Add
rice and continue to cook several minutes. Add ground saffron to chicken stock and pour
over rice. Add salt, pimientos, and green chilies. Cover and bake in 350 degree oven
30 to 40 minutes. Stir after about 20 minutes of baking time.
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