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Easy MEX Dinner

Quick stop at Albertson Grocery store was my lunch today.
I bought a pack of flour tortilla, red bell pepper, green bell pepper, onion, roma tomatoes, lime, cilantro, jalapeno, small tub of sour-cream, small can of tomato sauce and Knorr Caldo De Tomate seasoning.

Making Spanish Rice you need 4 cups of rice, 4 cups of water, 1 small can tomato sauce, 3 tablespoon Knorr Caldo de Tomate seasoning, 1 tablespoon olive oil and 1/2 teaspoon garlic power.

In a medium sauce pan, heat oil over medium heat. Add in dry rice. Stir for 5 minutes till rice becomes golden brown. Add the Knorr Caldo de Tomate and garlic powder and continue stirring.
Add in water and tomato sauce slowly into rice. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.
For the Salsa start with grilling the jalopeno on stove top. Chop the jalopeno, onions, tomatoes and cilantro. Season with a pinch of salt and lime juice and mix. Chill before serving. (this you could prepare the day before)
Using the left over steak I sliced it length wise same with the red and green bellpepper and the onions. In an iron cast pan or a wok, heat oil and saute bellpepper and onion till the ends turn brown then add the steak. Set aside. (You could use left over chicken or pork or maybe brown some ground beef)Now you will need the chilled salsa, sourcream, spanish rice and the sauteed beef and veggies.On the flour tortilla scoop spanish rice, sauteed beef, bellpepper and onion, salsa then the sourcream. Wrap, roll and serve.Steak Fajita Burrito... your family will be delighted and they won't even know they are eating left over meat.


  1. genius, Cil!! the mexicans are good and frugal cooks...NO leftovers..

  2. Nat really great idea kag at least it's not boring. My boys loved it.



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