Mixing it up...

(no pun intended)

I really love to cook, and now that school is officially out I am having fun and taking out pre-wedding stress in the kitchen. :) I especially love trying new dishes and stretching my culinary skills - usually I think of something I'd like to try and look it up online and find recipes that rate high by those who tried it. Today's endeavor came from cdkitchen.com : steak fajitas and spanish rice. Jason LOVED them and we had plenty of leftovers for my roomies and for lunch tomorrow. You can try halfing this recipe if you are cooking for two - let me know how it turns out if you try it though, as I am curious if it changes the cooking times.

Here it is:

Beef Fajita Wraps (serves 6):

- 1 lb steak, sliced into strips (I used eye of round steak because it's cheap -$4 for a lb - but skirt or sirloin would work too)
- 2 lg. green bell peppers (seeded, sliced thin)
- 1 lg. onion (sliced)
- 6 lg. flour tortillas (warm)
- 1 lime, sliced in half
- 1/2 T garlic powder
- 1 pkg fajita seasoning (Wal-Mart has some)

Additional toppings (optional):
- tomato (diced)
- sour cream
- salsa (Wal-Mart has this great Black Bean and White Corn Salsa - yum!)
- shredded cheese (monterey jack/cheddar is great)

1) Merinade steak in lime juice and garlic powder for 20-30 minutes in fridge (**You can make the spanish rice while it merinades - time saver!)

2) In LARGE skillet (I used the same one that I cooked the spanish rice in), spray a little cooking spray and cook steak on med-high heat until browned. Add fajita seasoning, onions, and green peppers and let simmer about 10-15 minutes. Serve hot with warmed tortillas and toppings of your choice.

Classic Mexican Spanish Rice (serves 6):

- 1 c. long grain rice (uncooked)
- 3 T oil (coconut is a healthy alternative, and it's inexpensive and adds good taste)
- 1 medium onion, diced
- 1 clove garlic, minced (or 1/2 T garlic powder)
- 1 1/2 tsp. salt
- 1/4 tsp. chili powder
- 4 oz. canned tomato sauce (I used salt-free)
- 2 1/4 c. canned reduced sodium chicken broth and water (use 14 oz can broth and make up difference with water)
- 1 1/2 c. shredded cheese (monterey jack/cheddar)

In large skillet, brown rice in oil. Add remaining ingredients, let simmer, covered, over low heat for 25 minutes or until tender.

When done, transfer to 8 X 8 inch microwave-safe casserole dish. Top with cheese. Microwave on high (about 30 seconds), right before serving, to melt cheese.

Total cooking time: 1 hr 10 min.

Enjoy! Let me know how you like the recipe if you try it.