Mexican foods are my favorite!! I could eat Mexican foods at least twice a week. Tonight I prepared two new recipes, both of which were so good! The chicken for the fajitas was so moist, tender, and spiced just right! I will definitely keep this recipe both on paper and Pinterest.
The rice dish was also very good. Unfortunately, I didn’t have fresh cilantro (which I LOVE). Did you know that scientist have discovered that there is something in people’s genes that cause them to either love or hate cilantro? To find out more see the attached article.
If you love Mexican foods I highly suggest both of these recipes. Want more Mexican recipes, follow my Pinterest Board called South of the Border…Ole!!!
4 T. canola oil, divided
2 T. lemon juice
1 1/2 t. seasoned salt
1 1/2 t. dried oregano
1 1/2 t. ground cumin
1 t. garlic powder
1/2 t. chili powder
1/2 t. paprika
1/2 t. crushed red pepper flakes (optional)
1 1/2 lbs. boneless skinless chicken breast, cut into thin strips
1/2 medium sweet red pepper, sliced thin
1/2 medium green pepper, sliced thin
1/2 cup chopped onions
6 flour tortillas (8 inch)
Toppings: Shredded cheese, taco sauce, salsa, sour cream, guacamole
1. In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
2. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
3. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
4. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.
1 3/4 cups chicken broth
1 cup uncooked long grain white rice
1 (4 ounce) can diced green chile peppers
2 cups shredded pepper Jack cheese
1 1/2 cups frozen corn
1/4 cup finely chopped fresh cilantro
salt and pepper to taste
Bring the chicken broth to a boil in a large saucepan. Add the rice, stir and then reduce the heat to low. Cover and simmer for 20 minutes.
Meanwhile, preheat the oven to 350. Lightly grease a 1-1/2 quart casserole dish.
Add the sour cream, green chile peppers, cheese, corn, and cilantro to the pot with the rice. Stir to combine, then season with salt and pepper. Transfer to the greased casserole dish.
Bake uncovered for 30 minutes until the top is lightly browned. Enjoy!