Warm Fajita Rice Salad Recipes

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the bell peppers and 1/2 teaspoon fajita seasoning. Cook, stirring occasionally, until the onion starts browning and the peppers are slightly softened, about 3 minutes. Add 1/4 cup water and continue cooking until the vegetables are tender, about 5 more minutes.
• Meanwhile, whisk half of the lime juice with 1 1/2 tablespoons olive oil and the agave in a medium bowl. Add half of the cilantro, and the onion and peppers (reserve the skillet). Season with salt and pepper; toss to coat and set aside.
• Wipe out the skillet and heat over high heat. Toss the shrimp with the remaining 1/2 tablespoon olive oil and 1/4 teaspoon fajita seasoning in a bowl. Add to the skillet and cook until the shrimp are pink, 2 to 3 minutes per side. Remove from the heat and add the remaining lime juice and cilantro; season with salt and pepper.
• Warm the tortillas as the label directs. Divide the lettuce among bowls; top with the onion and peppers, shrimp and pico de gallo. Serve with the tortillas and lime wedges.

Steps:

• Sprinkle beef strips with fajita seasoning. Saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes.
• Add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp.
• Divide lettuce on 2 large plates. Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each. Serve with Southwest Fiesta Dressing, to taste. Refrigerate leftovers.

Steps:

• 1. Picante Dressing: Place picante sauce, Italian dressing and lime juice in jar with tight-fitting cover. Shake well.
• 2. Place beef in plastic bag or shallow dish.
• 3. Combine lime juice, garlic salt, cumin and pepper; pour over steak.
• 4. Seal bag, or cover dish. Refrigerate 2-4 hours, turning once or twice.
• 5. Remove steak from marinade.
• 6. Broil steak on rack in broiler pan 3-4\" from source of heat, 8-10 minutes for medium-rare, turning once.
• 7. Combine warm rice, corn, olives, tomatoes, onion rings and cilantro in bowl.
• 8. Pour half the Picante Dressing over top; toss gently.
• 9. Place lettuce on platter; top with rice mixture.
• 10. Slice steak diagonally across grain into thin slices.
• 11. Place slices on top of rice.
• 12. Drizzle with remaining dressing.
• 13. Sprinkle with remaining cilantro. Serve warm or at room temperature.

Steps:

• Combine lime juice, oil, garlic, onion powder, cumin, salt and pepper in a shallow baking dish; Add beef, cover, and marinate in refrigerator, for at least 4 hours.
• Remove beef and cook as desired (grilled, pan fried or broiled) for 10 to 12 minutes.
• Slice meat diagonally into bite-size pieces.
• Combine rice, tomatoes, cheese, olives and onions in a large bowl.
• Arrange mixture over shredded lettuce.
• Place beef on top.
• Serve with picante sauce and sour cream.

Steps:

• In a large skillet, heat oil over medium-high heat. Add corn and onion; cook and stir 4-5 minutes or until onion is tender. Stir in garlic, chili powder and cumin; cook and stir 1 minute longer., Add beans, rice, green chilies, salsa and cilantro; heat through, stirring occasionally. , Serve over romaine wedges. Sprinkle with cheese.

Steps:

• Heat the oil in a pan over medium-high heat. Cook the chicken, bell peppers, onion, salt, chili powder, cumin, and garlic powder for five minutes, stirring constantly.
• Flip the chicken, and cook for another five minutes, until chicken is cooked and vegetables are slightly soft. Remove from heat and slice the chicken into strips.
• In a small bowl, combine the olive oil, lime juice, brown sugar, chili, and salt, stirring until evenly mixed.
• In a large bowl, toss the romaine lettuce with the chicken, peppers & onions, avocado, and dressing.
• Enjoy!