Tuesday, July 22, 2008

Grilled Fajitas and Spanish Rice

I love fajitas on the grill. You can use any kind of meat or peppers that you want to use. They are so good and pretty healthy (if you don't load them up with too much stuff!).

Chicken or Steak (a pound or a little more)
Packet of Fajita Seasoning
3-4 T Worcestershire sauce
2 T Oil
3-4 T Water
1-2 large bell peppers

Combine seasoning packet, Worcestershire sauce, oil and water. Pour half of it over the meat and then the other half over chopped vegetables (in separate containers or plastic bags). Let marinate for ½-1 hour. Grill meat until it reaches your desired doneness. Grill veggies in a grill basket until tender. Cut meat into strips just before serving. Serve with tortillas, sour cream, salsa, lettuce, cheese and guacamole.
This is my husband's aunt's recipe, and it's fabulous! It's kind of tempermental, so don't be surprised if it doesn't always turn out the same way. This is the original recipe that I was given, but I add less water than it calls for (only about 1 1/2 cups of water per cup of rice).
Spanish Rice

4 C White Long Grain Rice (I've also used Jasmine Rice, which is good)
2 T Oil
15 oz tomato sauce
8 C Water
Salt, Pepper, Garlic (I usually use 1-2 cloves of garlic, pressed)
2 big spoonfuls Knorr Caldo con sabor de Pollo (Chicken Bullion, found with other Mexican foods) 1 Onion, cut into small wedges or slices
1 Lime
Chopped Tomato

Fry uncooked rice in oil until amber colored. Combine water, tomato sauce, salt, pepper, garlic and onion. Add water etc. to rice, then cover and cook on low heat for 15-20 minutes or until rice is tender. Add tomato and lime juice. Serve with fresh limes and tortillas or as a side dish. **I usually half this if I am serving it as a side dish for 6 people.

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