Good to feed two people, plus enough leftovers for three more plates.
Ingredients
Fajitas
- 2 red bell peppers, sliced
- 2 medium zucchini, diced into ½ inch cubes
- 2 medium yellow squash, diced into ½ inch cubes
- 1 large white onion, chopped
- 2 cloves of garlic, minced
- 2 limes, juiced 💦
- Chili or cayenne powder
- Cumin
Rice
- 1 cup rice, washed
- ½ cup water
- ½ cup salsa
Pico de gallo
- 2 roma tomatos, chopped
- 1 small jalapeño, chopped and to taste
- 1 white onion, chopped
- 1 lime, juiced
- Cilantro
The Process
Step 1 – Sautee Fajita Veggies
This process takes some time. Sautee all the veggies together at the same time, using ample butter to oil them up. When this is finishing, add salt, pepper, chili or cayenne powder, and cumin to taste. More is better, usually. Add lime juice as well.
Step 2 – Cook Rice
Sautee the rice in a pot with a dash of olive oil to get it golden brown over medium heat. Once golden, add water, salsa, and bring to a boil. Once at a boil turn down heat to low and cover and cook for 20-25 minutes until done and all water has been absorbed.
Step 3 – Create Pico de Gallo
Mix the chopped tomatoes, jalapeño to taste, white onion, cilantro and lime juice.
Enjoy! 😀
