Fajitas and Spanish Rice

Marinade:

⅓ cup freshly squeezed lime juice

▢¼ cup pineapple juice, no sugar added

▢2 tablespoons Worcestershire sauce

▢3 tablespoons olive oil

▢1 tablespoon minced garlic

▢2 teaspoons ground cumin

▢2 teaspoons chili powder or more to taste

▢1 teaspoon kosher salt

▢1 teaspoon smoked paprika

▢½ teaspoon black pepper

▢½ teaspoon red pepper flakes or more to taste

▢¼ cup chopped cilantro

Fajitas:

▢1 ½ – 2 pounds skirt or flank steak

▢1 tablespoon oil high heat

▢2 medium white onions, sliced

▢1 large poblano, ribs and seeds removed, then sliced

▢2-3 bell peppers, thinly sliced (any color)

Spanish Rice:

2 tablespoons vegetable oil

▢2 cups long-grain white rice

▢1 cube chicken-flavored bouillon

▢4 cups water (or 4 cups low-sodium chicken broth - and no bouillon)

▢1 (8-ounce) can tomato sauce

▢1 teaspoon minced garlic

▢1 teaspoon salt

▢1 teaspoon ground cumin

▢dash garlic pepper

Topping:

▢chopped fresh cilantro (optional)

Instructions for Fajitas:

Prepare all ingredients for marinade and put in a gallon zip lock baggie and let the meat marinate for at least 4 hours up to 48 hours.

Grill or fry vegetables for 3-5 minutes over high heat.

Instructions for Spanish Rice:

Heat oil in a large frying pan over medium heat.

Add rice and cook, stirring until golden brown, about 5 minutes.

Combine bouillon and water in a microwave-safe container and microwave for 3 minutes.

When the rice is brown, add the bouillon mixture, tomato sauce, salt, garlic, cumin, and garlic pepper to the pan.

Let simmer for 30-40 minutes over low heat.

Makes enough for 8 people.