Up here in NJ, Mexican food and that summer flavor are going to be gone soon. So I figured we'd have some Tex-Mex on this Labor Day weekend.
The Side: Spanish Rice and Beans
2 cups whole grain rice
1 can Goya pinto beans
1 diced onion
1 diced tomatoe
1 tblsp. paprika
1 long green pepper
1 16 oz. can tomatoe sauce
8 oz. Water
Garlic Salt
Olive Oil
1 dash ground cumin
1. Coat pan with olive oil, and cook rice on medium heat until lightly browned, about 5 minutes.
2. Add peppers, onion, diced tomatoe, and all of the spices and saute' for another 5 minutes.
3.Add tomoatoe sauce, pinto beans (drained), and the water. Stir and cover.
4. Simmer on medium-low heat for approx. 15 minutes or until water evaporates.
The Dish: Char-Steak Fajitas
What we do here is actually grill the skirt steak directly on the coals.
The Side: Spanish Rice and Beans
2 cups whole grain rice
1 can Goya pinto beans
1 diced onion
1 diced tomatoe
1 tblsp. paprika
1 long green pepper
1 16 oz. can tomatoe sauce
8 oz. Water
Garlic Salt
Olive Oil
1 dash ground cumin
1. Coat pan with olive oil, and cook rice on medium heat until lightly browned, about 5 minutes.
2. Add peppers, onion, diced tomatoe, and all of the spices and saute' for another 5 minutes.
3.Add tomoatoe sauce, pinto beans (drained), and the water. Stir and cover.
4. Simmer on medium-low heat for approx. 15 minutes or until water evaporates.
The Dish: Char-Steak Fajitas
What we do here is actually grill the skirt steak directly on the coals. 2 lb. Skirt or Flank Steak
Chipotle Powder,Black Pepper,Garlic Powder
Olive Oil
1. Rub it completely with olive oil on both sides
2. Sprinkly both sides with the spices. Marinate 2 hours minimum.
3. Preheat lump charcoal grill. When coals are ready, spread out and throw steaks on for 1 minute on each side. Remove and serve on warmed tortillas, along with a topping of sauteed onions and peppers.
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