I have one photo for you, and it’s the finished project. It’s been a super long week and I just didn’t feel like breaking the camera out on such an easy recipe. Just because it’s easy doesn’t mean it’s not super delicious — it’s actually one of the boy’s favorite things that I make. He’s leaving for a few days and I wanted to cook him something special before his little trip. So, what he calls “vajinas” are my very special fajitas.
I’ll even share my side secret!
2 lbs fajita meat of your choice (I prefer the carne asada from Wal mart’s meat department, and it’s the only place I can find it around here)
1 medium onion, slivered into thin slices
1 green bell peppers, slivered into thin slices then halved
1/2 carton sliced onions
2 cloves minced garlic
3 tbsp + 2 tbsp olive oil
1/2 packet fajita seasoning
1/2 cup + 4 tbsp barbecue sauce (Sweet Baby Ray’s Hickory & Brown Sugar is my fave!)
1 large can refried beans
1 box yellow rice (I use tony chachere’s, and the measurements will be for that. You might have to adjust for a different brand)
1 cup water
12.5 oz can tomatoes with green chilis
Fajita sized tortillas (warm them in single layers on a sheet in the oven between foil layers beforehand or take the lazy way and microwave them)
condiments for fajitas as you wish (salsa, cheese, sour cream, etc)
First, the fajitas.
Heat 3 tbsp of the oil in a very large skillet on medium high. Add the onions and garlic and cook, stirring a lot, for about 3 minutes. Then add in the green pepper, stirring more, and cook about 3 more minutes. Then add in the mushrooms and cook until everything looks yummy and done. Ok, maybe I should have taken -this- picture. Stuff should start to be getting tender and onions should be limp and yellowish brown. Add in your meat and the fajita seasoning (even though it may say on the package, do not add water! you’re gonna let the sweat from the meat and the veggies mesh with the seasoning and then the sauce). Stir it until it’s coated, and continue to stir while your meat cooks. When it’s completely brown, add in the barbecue sauce and let simmer for about five minutes. That’s it. It’s ready to eat!
The Side dishes:
Open a large can of refried beans, put in a microwave safe bowl. Add in the remaining barbecue sauce and heat for about 3 minutes, stirring well. For the rice, add a cup of water, the tomatoes, and the remaining olive oil in a pan and bring to a boil. Add the contents of the package in, bring back to a boil, then reduce to a simmer, cover and cook, stirring constantly, 20-25 mins or until the rice is done. It may or may not need some more water towards the end – if the rice isn’t done yet and it’s looking a bit dry, add 1/4 cup of water at a time.
It’s really that easy. 30min and done.