Sunday, January 25, 2015

Fajita Bowls

I love a good fajita!  Especially in warm tortillas, mmm.  However, sometimes a bowl of rice really hits the spot...  I prefer to cook my rice in broth for extra flavor.  As for all the veggies, fresh is always best.  But if you want something fast, canned or frozen/dehydrated vegetables work great in this recipe.

     • 2 T. olive/coconut oil
     • 1 can of chicken/beef (do NOT drain)
     • 1 can sliced mushrooms, drained
     • 1 small package of frozen peppers & onion mix*
     • 1 tablespoon cornstarch
     • 1/2 - 2 teaspoons chili powder (depending on how potent your chili powder is and how spicy you like it)
     • 1 teaspoon brown sugar
     • 1/2 teaspoon salt
     • 1 teaspoon paprika
     • 1/2 teaspoon onion powder
     • 1/4 teaspoon garlic powder
     • 1/4 teaspoon cumin

     Combine cornstarch and spices in a bowl and set aside.  Heat oil in a medium-large skillet.  Cook vegetables before adding spices; toss to coat.  Add chicken/beef with liquid and stir to combine.  Serve warm over prepared rice with salsa, cheese, and sour cream (or plain yogurt).

Note: Peppers and onions particularly dry well, straight from bag to dehydrator!  No blanching or prep work needed.  And then when you're ready for dinner, rehydrate them in water/broth and cook up as you normally would.  Make sure to give yourself enough water (about 2 c. water for every 1 c. dried veggies) and enough time (up to two hours).

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