Fajita Dinner

Mexican Rice

Ingredients:
1 tablespoon canola oil
1 ½ cups long grain white rice
1 teaspoon salt
½ teaspoon cumin
¼ teaspoon cayenne
¼ teaspoon pepper
2 ¾ cup water
1 tablespoon tomato paste
1 can dark red kidney beans, drained and rinsed

Instructions:

1. In a medium saucepot over medium heat, add oil, rice, and spices. Stir to combine and toast rice for about 1-2 minutes, until rice is lightly brown and spices are very fragrant.
2. Add water, tomato paste, and beans.  Stir to combine and bring to a simmer.
3. Reduce heat to low, cover with a tightly fitting lid, and cook 15 minutes.
4. Check rice to make sure all liquid is absorbed. Turn off heat and let rice stand covered an additional 10 minutes. Remove lid, fluff rice with a fork, and enjoy!

Street Potatoes

Ingredients:
6 par-boiled Yukon gold potatoes, diced
1 teaspoon salt
2 roasted jalapenos
3 tablespoons canola oil
¼ teaspoon cumin
¼ cup crème fraiche or sour cream
1 lime, juiced

Instructions:

1. Preheat oven to 475 degrees. Line a baking sheet with a piece of parchment paper or foil. Place potatoes on baking sheet and sprinkle with salt.
2. In a small blender, combine roasted jalapenos, oil, and cumin. Blend until smooth. Pour over potatoes and toss to coat completely.
3. Roast potatoes on top rack of preheated oven until golden and crispy, about 20-25 minutes.
4. Remove potatoes from oven and cool slightly. While potatoes cool, whisk together crème fraiche or sour cream with lime juice. Drizzle lime crema over potatoes and enjoy!

Chicken Fajitas

Ingredients:
2 chicken breasts, thinly sliced
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon coriander
1/8 teaspoon cayenne
2 tablespoons oil, divided
1 red bell pepper, sliced
1 yellow onion, sliced
8 ounces cremini mushrooms, sliced

For serving:
Warm tortillas
Shredded lettuce
Lime wedges

Instructions:

1. In a large mixing bowl, combine chicken and spices. Toss to coat and set aside.
2. Heat a skillet or heavy-bottomed sauté pan over medium-high heat. Add 2 tablespoons oil. Add seasoned chicken to skillet in a single layer. Let chicken brown on one side and then flip. Once chicken is fully cooked, remove from skillet leaving juices behind in the pan and set aside.
3. Add 1 tablespoon oil and vegetables to skillet with chicken juices. Sauté until vegetables are softened and beginning to brown. Once vegetables are finished, add chicken back to pan and toss with vegetables to combine.
4. To serve, place a spoonful of chicken and vegetable fajita mix on a warm tortilla and top with shredded lettuce and a squeeze of fresh lime juice. Enjoy!

More videos to enjoy:

How to Roast Peppers

How to Grill the Perfect Steak