Beef Fajitas with Spicy Spanish Rice, refried beans, guacamole, sour cream, and salsa is a dish I fix when I need a yummy meal in a hurry. I have used raw meat or leftover beef or chicken.  The meat cooks very fast. If you are using leftovers, just cook the meat long enough to heat the meat thoroughly.

I have used several Spanish Rice recipes and they are all a little different in flavor. If you do not have a favorite recipe, you might want to give this recipe a try.

Beef Fajitas

Ingredients

2 tablespoons cooking oil
2 cups sliced beef (rump, top round, sirloin, London Broil)
3 garlic cloves, minced
1/2 medium onion quartered
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1 tomato quartered
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lime, squeezed

Preparation

In a small bowl add meat cumin, chili powder, salt and pepper.  Mix lightly to coat the meat. Set aside.

In a skillet add a tablespoon of cooking oil.  When oil is hot, add meat and cook until almost done.  Stirring frequently.  This cooks very fast and just takes a couple of minutes on each side.  The time depends on the thickness of the meat.  Remove and set aside.

Add another tablespoon of oil to the skillet.  When oil is hot add garlic, onion, and bell peppers.

When the vegetables are almost tender add the tomatoes and your beef.  Cook over medium heat until heated throughout.

Turn the skillet off and squeeze a quarter of a lime over the fajitas.

Serve with warm flour tortillas, Spanish rice, refried beans, sour cream, guacamole, and salsa.

While the fajitas are cooking wrap 3-4 flour tortillas in a damp paper towel and warm in the microwave for 12-15 seconds.  Be careful when removing the tortillas, they will be hot and steamy.

Wrap the meat and all the trimmings in the warm tortillas and enjoy!

Spicy Spanish Rice

Ingredients

1 tablespoon butter
1/2 cup onion, finely chopped
3 cloves garlic, minced
1 cup long grain rice, uncooked
1 tablespoon jalapeño peppers, finely chopped
1 cup chicken broth
1 14 1/2 ounce can diced tomatoes, undrained
1/4  teaspoon cumin
2 tablespoons fresh cilantro, minced
1/4 teaspoon salt

Preparation

Melt butter in a saucepan.

When butter is melted, add onion and garlic to saucepan and cook until tender.

Add rice, jalapeños, broth, tomatoes, cumin, and salt to saucepan and bring to a boil.

Reduce heat, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.

Remove from heat and add chopped cilantro.

Serve while hot.