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May 12, 2023 @ 10:00 am – 12:00 pm
Steak Fajitas and Mexican Rice
Consumers will increase their experience with knife skills (meat cutting) and using the stove.
- 2 pounds skirt, flank, sirloin, or hanger steak sliced into ½ inch strips
- 1 red pepper deseeded and sliced into thin strips
- 1 green or yellow pepper deseeded and sliced into thin strips
- 1 medium onion peeled and sliced into thin strips
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- pinch cayenne pepper
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 cloves garlic minced
- 6-8 tortillas warmed
- Place the steak into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour ⅓ of the marinade over steak, ⅓ of marinade over vegetables and reserve the remaining marinade in the jar for using when cooking the steak fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
- When ready to cook, heat a large skillet over medium-high heat. Pour the vegetables into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add steak strips to the same skillet. When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the reserved marinade.
Calories: 380kcal | Carbohydrates: 19g | Protein: 35g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 485mg | Potassium: 670mg | Fiber: 1g | Sugar: 3g | Vitamin A: 745IU | Vitamin C: 43.7mg | Calcium: 75mg | Iron: 3.8mg
- 1 Cup Long Grain Rice (rinsed well and set aside to drain)
- 1 tablespoon Oil
- 2 Roma Tomatoes (cut in half)
- ¼ Medium White Onion
- 2 Garlic Cloves whole
- ¼ cup Chicken or vegetable broth or use Chicken Bouillon and water
- ¼ tsp Salt Depending on the bouillon or broth you are using, you may need more or less salt. Taste the mixture before cooking the rice.
- Rinse rice in a fine mesh strainer under cold water for about 30 seconds. Set aside to drain. You want to drain as much water as you can.
- In a blender add tomatoes, onion, garlic, chicken bouillon and water, or use chicken broth, and blend till pureed. (Use vegetable broth for vegetarian)
You’ll want to end up with 1.5 cups of liquid for 1 cup of rice. Add additional water or broth if needed to reach 1.5 cups after blending.
- In a pot with a lid, add oil over medium heat. Add rice and continuing stirring to toast rice until lightly browned. Pour in blended sauce, (be careful because it will splatter), stir well, and turn heat to medium low. Once rice is simmering place lid and allow rice to simmer for 12 minutes.
- Remove pan from heat and keep lid on for another 10 minutes. Then remove and fluff rice with a fork and serve.
Serving: 1gCalories: 171kcalCarbohydrates: 32gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 132mgPotassium: 122mgFiber: 1gSugar: 1gVitamin A: 207IUVitamin C: 5mgCalcium: 18mgIron: 1mg
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
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