Tuesday, March 31, 2009

RECIPE - Fajita Burritos

This recipe feeds a crowd - about 10 adults.
  • 1.5 lbs. of chicken breasts, cut into 1.5" pieces
  • World Harbors fajita marinade (also found in the Organic section of the grocery store as Adobo Sauce)
  • 1 can of Butter Kernel Corn 'N Peppers (gold colored label), drained
  • 1  can of Rotel Diced tomatoes with Lime Juice and Cilantro, drained with the exception of 1/4 of the liquid
  • 1 can of black beans, drained and rinsed
  • 1 orange pepper, 1 red pepper, and 1 yellow pepper sliced into strips measuring 1/4" wide x 2" long
  • 1 medium-sized red onion cut in half horizontally, then sliced into wedges about 1/2" wide
  • 1 bunch of cilantro, rinsed and picked, then chopped
  • 2 cups (dry) white rice (basmati works well), cooked
  • Juice from 1 lime
  • Sour Cream (for garnish)
  • Shredded mexican cheese/taco cheese
  • Large burrito-style flour tortillas
  1. Marinade the chicken in 1 cup of the World Harbors fajita marinade for at least an hour
  2. Cook the rice
  3. While rice is cooking, fry the chicken in a large skillet/saute pan over medium heat.
  4. After the chicken is cooked, add the peppers and onion slices to the pan, stirring to evenly coat with marinade.  Saute for 10 minutes, until vegetables have softened.
  5. Add the Corn 'N Peppers, black beans and Rotel tomatoes (with reserved juice) to the pan.  Cover and turn heat down to low.  Let stand until rice is finished.
  6. When rice is finished, empty into a large bowl and toss with cilantro and lime juice.
  7. Mix the contents of the saute pan in with the rice, and toss.
  8. Warm the tortillas and serve with filling, sour cream and shredded cheddar cheese.

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