Fajitas & Spanish Rice
We love this meal any day of the week & yes I realize the rice is missing from the photo above! Sometimes, we skip the rice altogether. It comes together quickly and is so flavorful. Oyster mushrooms are a delicious substitute for chicken. If you want this to be even quicker, skip guac for sliced avocados and warmed tortillas and canned beans - meal done!
Fajitas
To mix together and add at the end:
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 garlic clove, minced
salt & pepper to taste
1 lime, juiced
Optional: red pepper flakes
2 bell peppers
1 medium red onion
3 Portobello mushrooms (or 2 skinless, boneless chicken breast, or 6 skinless, boneless thighs)
2 teaspoons Extra virgin olive oil
Method:
1. In a small bowl combine the fresh lime juice and spices. Set aside for later.
2. Slice the pepper and onion into strips and set aside.
3. Slice the mushrooms (or chicken) into strips and set aside. *If using meat, make sure to clean hands and disinfect the surface immediately and place equipment into the dishwasher.
4. Heat the frying pan over medium-high heat with 2 teaspoons olive oil. In a large non-stick frying pan, place the all vegetables (& chicken if using). Pan-fry, stirring every 30 seconds to 1 minute until cooked through.
5. When the fajitas are nearly finished cooking, pour over the sauce you set aside over the fajitas and saute for another minute.
6.. Serve with your favorites: Spanish rice, guacamole, tortillas, lime wedges and salsa. Enjoy.
Spanish Rice
1 Tablespoon oil
½ onion
1 cup dry long-grain white rice
scant 2 cups (475ml) water
1 Tablespoon tomato paste
2 teaspoons cumin
pinch oregano
2 teaspoons salt
2 cloves garlic minced
Method
1. Dice the onion.
2. Heat oil in a large stock pot over medium-high heat. Add rice and onion. Cook rice, stirring constantly, for several minutes, until rice begins to turn a golden color.
3. Reduce heat to low to avoid spattering. Gently pour in water, tomato paste, cumin, oregano, salt and minced garlic. Turn heat back up to medium-high, bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed.
4. Turn off heat, fluff rice then let sit, covered, for 5-10 minutes before serving.
*Brown rice may be used, but will take longer. You can also pan-fry the rice and onion and transfer all to a rice cooker for excellent results.