Monday, July 23, 2012

Beef & Bell Pepper Fajitas

Remember how I mentioned the other night that I was using some boneless sirloin for the thai beef recipe?  Well this recipe came from using up the other one that I got on the Buy One Get One Free deal.  It took a bit longer than some other recipes, but it was good and made a ton.  We'll both be eating well for lunch tomorrow!

2 tablespoons of extra virgin olive oil, divided
1 pound boneless sirloin, cut into thin strips
1 pkg of pre-sliced onion and peppers mix from the produce section (I HATE CUTTING ONIONS!)
1 package ZATARAIN'S® Spanish Rice
1 1/2 cups water
1 can (14 1/2 ounces) diced tomatoes - flavored with chilies, undrained
6-8 whole wheat tortillas
Assorted toppings, such as sour cream, salsa and shredded cheese

1. Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add beef; cook and stir 3 to 5 minutes or until meat is no longer pink. Transfer beef to medium bowl. Heat remaining 1 tablespoon oil in skillet. Add vegetables; cook and stir 4-5 minutes or until tender-crisp. Add to beef in bowl. Keep warm.

2. Stir Rice Mix, water and tomatoes into skillet. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until most of the water is absorbed and rice is tender.

3. Return beef and vegetables to skillet; cook and stir until heated through. Serve in warmed tortillas with assorted toppings, if desired.

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