Fajitas and Mexican Rice

Fajitas - Tyler Florence

Ingredients

Marinade:

• 1 orange, juiced
• 2 limes, juiced
• 3 tablespoons canola oil
• 2 garlic cloves, minced
• 1 jalapeno, seeded and minced
• 1 tablespoon fresh cilantro, finely chopped
• 1 teaspoon cumin
• 1 teaspoon salt
• 2 1/4 pounds skirt or flank steak, trimmed of fat
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 red onion, thinly sliced
• Guacamole, recipe follows
• Salsa Fresca, recipe follows
• 12 flour tortillas, warm

Directions

In a small bowl, whisk together marinade ingredients. Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, 8 hours or overnight to tenderize meat.
Drain the marinade from the meat. Grill the steak in a ridged grill pan over medium-high heat for 4 minutes each side. Transfer the steak to a cutting board and let stand.
In the same pan with the steak juices, add the bell peppers and onions. Saute the mixture for 3 minutes until the vegetables are limp. Thinly slice the steak against the grain on a diagonal.
Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions and salsa fresca. Roll up the tortilla to enclose the filling.
May also serve with sour cream and shredded cheese

Mexican Rice - Paula Deen

Ingredients

• 2 tablespoons butter
• 1 1/2 cups long-grain rice
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 clove garlic, minced
• 2 cups water
• 1 (14 1/2-ounce) can diced tomatoes with green chiles
• 1 teaspoons chili powder
• 1 teaspoon salt
• 1 cup shredded Cheddar

Directions

In a large saucepan, melt the butter over medium heat. Add the rice, onion, peppers, and garlic. Cook until the rice is browned and vegetables are tender. Stir in the water, tomatoes, chili powder, and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Stir in the cheese and transfer to a serving bowl.