Cherry Chipotle Fajitas & Cilantro-Lime Rice
10 minutes
Serves
4
Ingredients
- 1 1/2 lbs. beef (cut into thin strips)
- 2 cups white rice
- 1/2 jar Chukar® Cherry Chipotle Grilling Sauce
- juice of 1/2 lime
- zest of 1 lime
- 1/2 cup cilantro (finely chopped)
- kernels from 1 fresh ear of corn or 1 cup frozen corn
- 1 red, yellow, and orange bell peppers (julienned)
- 1/2 yellow onion (sliced)
- 2 Tbsp butter
- garlic powder (optional)
- salt & pepper to taste
- corn or flour tortillas
Directions
- In a medium pot, combine rice and 2 cups of water, lime zest, lime juice, and cilantro. Cook as directed on the package. Meanwhile, slice peppers and onion, de-kernel the ear of corn (if using), and preheat a large skillet.
- In preheated large skillet, add the meat and about half the jar of Chukar® Cherry Chipotle Grilling Sauce. Let meat cook uncovered, stirring occasionally, until well done. While the meat and rice cook, in a medium skillet, melt butter, and saute vegetables until the onion is soft but not translucent. Stir in salt, pepper, and garlic powder to taste and remove from heat.
- Heat tortillas in a cast iron skillet and wrap in a clean cloth to keep warm. Fill warm tortillas with fajita meat, top with vegetables and garnish with chopped cilantro. Serve each plate with a scoop of rice and a slice of lime if desired.
- Make it Ahead: On a busy school night, quickly throw together this dish by prepping the veggies and marinating the meat the night before. To marinate: simply slice the meat and pour about half jar Chukar® Cherry Chipotle Grilling Sauce into a gallon sized re-sealable plastic bag. Shake it up and leave in the refrigerator overnight. Slice and chop up the veggies and place in an air tight container also in the fridge. Now all that's left to do when you come home from a busy day is throw everything in a pan, cook the rice, and heat the tortillas!
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