Updated from the archives
How was your weekend, dear reader? We spent most of it relaxing at home and celebrating Michael’s birthday a little. Michael’s birthday is tomorrow, and I didn’t want to miss out on the chance to make him his birthday dinner before baby comes. His first request was “meat.” When I asked for something a bit more specific, he finally came up with beef fajitas with Mexican rice and beans. Something I can do!
The fajitas turned out great–I just rubbed some sirloin steak with taco seasoning, sliced it really thin (like I did for my peppered beef and snow peas), and cooked it quickly over medium-high heat until just done all the way through (only about 2-3 minutes). Then I set it aside, cooked peppers and onions in the same pan, then served it all with tortillas, cheese, and lettuce. Michael was in 7th Heaven, and I don’t mean the awkward/cheesy tv show from way back when.
For some reason, what sounded best to ME in the meal was the rice and beans. I hadn’t made Mexican rice in a LONG time, and I’m glad I gave it another go round. It really hit the spot!
The recipe below is for mild rice (even with the jalapenos). If you want to kick it up a notch, I’d recommend switching out the plain diced tomatoes for a can of Rotel-style tomatoes. They’ll definitely add some extra zip. I made them the mild way this time so as not to upset a pregnant stomach, and to have something somewhat mild to have with the spicy fajitas.Print