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).