Recipe: Fajitas!

First things first:  In my family, we pronounce it fah-JIE-tahs.  Why?  Because it is funny...and kind of sounds like a dirty word.

Here are your ingredients:

1/2 package low sodium fajita seasoning
1 cup rice (short grain pearl works well)
2 tbsp olive oil
1 tbsp canola oil
1 green pepper
1 onion
1 handful sliced cremini mushrooms
1 tbsp Sriracha sauce
OR
1 tbsp Francois sauce (that's fancy talk for Frank's Red Hot) 
Tortillas

Ok, here's how this goes down.  I made a vegetarian version for myself, and I used Stir-fry turkey for Tyler, and that was so convenient because I didn't have to cut it into strips.  About 2 hours before dinner, I placed the turkey and cremini mushrooms in (separate) ziploc baggies, and marinated with about 1 tbsp olive oil and 1 tbsp fajita seasoning each.

Later, I placed both into (separate) preheated pans that I lightly sprayed with oil.  There is no need to add additional oil because there is some in the marinade already.  Cook both over medium heat, and add sliced peppers and onions to the mushrooms.  When about 1/2 way cooked, add in ~1/2 cup of water with either Sriracha or Frank's mixed in (whatever your preference is) to the pan and allow the veggies/turkey to poach a bit.



Sizzle baby, sizzle



In the rice cooker, add rice and about another tbsp of fajita seasoning, allow to cook.  I wanted broccoli for a side dish, and my rice cooker is super cool and has a steam basket so that I can do both at once.  Check it!



Double duty!



Once the liquid has reduced in the pans of veggies/turkey, add more fajita seasoning (dry) and increase heat.  I really like cooking these in a grill pan because it causes the seasoning to get trapped and blacken a little.  You want the veggies to have a bit of a char on them.

Just before serving, brush both sides of tortillas with oil and place into dirty grill pan.  Let warm for about 15 seconds per side and collect all of those flavor bits!

Yummm...flavor bits!

The finished product!  So delicious.