Fajitas

Betty loves yellow rice- the kind in the metallic bag. We usually don’t eat it with dinner, but it is good with the leftover meat and veggies for lunch the next day because hauling the tortillas and sour cream all to work to make fajitas is too much trouble.

1 Yellow Rice package

1 pound London Broil or some other kind of 1” thick flat meat

Fajita Rub

2 tablespoons olive oil

1 onion, chopped

2 large jalapeno chiles, stemmed, seeded, and minced

1 teaspoon chili powder

½ teaspoon ground cumin

1 can black beans, drained and rinsed

about same amount corn (we prefer frozen)

tortillas

Toppings:

Guacamole (avocado, juice of 1 lime, and a little salt)

Sour cream

Cheese

Fajitas Timeline:

1. Put Yellow rice on.
2. Preheat broiler for steak. Rub steak and put in broiler until cooked to desired degree of doneness. I’ll figure all this out and add the specifics later. Let meat stand 10 minutes until slicing thinly.
3. Heat oil in a heavy medium saucepan over medium-low heat. Add onions and chiles; sauté until onion is translucent, about 8 minutes. Add chili powder and cumin; stir 30 seconds. Add beans, corn, and lime juice. Cook until heated through and corn thaws, about 4 minutes. Remove from pan.

Put tortillas in bean/corn pan and cook on both sides until warmed.