Quick Mushroom Jack Fajitas with Baked Spanish Rice
Since having the twins, dinnertime at my house has gotten interesting. Unless I can cook something in the amount of time it takes the twins to get bored with a toy, we are either hitting the drive-thru or my 12 year old gets to be the chef for the night. I was thrilled when Foster Farms offered to sponsor this post because one of the things we are asked for the most often is tips for getting dinner on the table when life gets busy.
We’ve come up with a long list of quick meals that we can use on nights when I don’t have any time to spend in the kitchen. Breakfast for dinner has become a staple. “Fend for yourself” night is now a thing. The crockpot is my best friend.
I miss some of our old favorites that are a bit more time intensive though (I also miss sleep but that’s a tale for another day . . . ). Fajitas have always been one of my favorites and they used to be a weekly thing around my house before the bedrest, and the twins, and the sleep deprivation.
That changed recently because I discovered a shortcut. Foster Farms Sauté Ready is a great line of pre-cut, pre-seasoned, frozen chicken strips. The chicken is already prepped and marinated and cooks in less than 10 minutes so most of the hard work (and the cleanup) is done for you. You don’t even have to thaw them. You can just toss them in the pan and cook from frozen so the prep is super quick. Plus, the chicken is 100% natural with no added hormones or steroids.
It comes in 3 varieties: Fajita, Garlic Herb and Asian Style. I went with the fajita seasoned chicken but I grabbed a bag of each of the other two because I’m all about finding easy meals.
I thought I’d test them out with one of my favorite fajita recipes and they were a HUGE hit.
Ingredients
- 1 package of Foster Farms Sauté Ready
- 1 large onion
- 3 bell peppers
- 1 cup mushrooms, sliced
- 1 cup pepper jack cheese, shredded
- flour tortillas
- sour cream
- avocado
- lime
For the Rice:
- 1 pound rice
- 1/2 cup tomato sauce
- 1/2 bell pepper, diced
- 1/2 onion, diced
Preparation
I couldn’t get over how easy this was. Just dump the Foster Farms Sauté Ready chicken into a hot pan. Stir every few minutes and let it go until the chicken is cooked thoroughly (about 10 minutes).
I loved not having to deal with a raw chicken cutting board and knife when I went to clean up after this. Have you noticed that cleaning up after cooking dinner sometimes takes longer than actually cooking dinner?
In a separate pan, cook your pepper strips and onion slices with a bit of coconut oil for 3-5 minutes then add in your mushrooms. Let those cook for a few minutes then set them aside.
Top your flour tortilla with your cooked chicken, peppers, onions, mushrooms, pepper jack cheese, avocado, and sour cream. Serve with a side of spanish rice. I had these on the table 15 minutes after I started cooking and cleanup was a breeze. We will definitely be making these again!
To make the Spanish rice:
Follow the instructions in our post about How to Make Rice in the Oven, but mix in 1/2 cup of chopped bell pepper, 1/2 cup chopped onions, and substitute 1/2 cup of tomato sauce for 1/2 cup of the water.
Save on Foster Farms Sauté Ready
Want to try Foster Farms Sauté Ready? Right now you can save up to $2 by downloading the coupon found here. All you have to do is download and print the coupon to get $1 off any 1 ONE (1) package of Foster Farms Sauté Ready, or share the coupon with a friend (via Facebook, Twitter or email) for get $2 off any ONE (1) package of Foster Farms Sauté Ready.
This is a sponsored post written by me on behalf of Foster Farms Sauté Ready.
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