This is a fajita dish I created because I was becoming a little bored with my families regular fajitas.



Ingredients:

4 chicken breasts

1 tsp garlic salt

1 tsp cumin

1 tsp rubbed sage

1 tsp chili powder

dash of pepper and salt

1 onion

2 bell peppers

1 roma tomato

3 Tbs diced jalapeno or green chili

1 lime

3 Tbs chopped cilantro

1 can Rotel Tomatoes w/ diced jalapenos

1 cup minute rice

tortillas



sour cream and hot sauce if desired



I started off by putting the unwrapped package of tortillas in an aluminum pouch and into the oven set on low (no higher than 180F).



I then sliced up the onion, bell peppers, and tomato and placed them onto a large piece of aluminium. I cut the lime in half and juiced it over the veggies and placed the juiced half next to them in the aluminium. I sprinkled about a table spoon of the chopped cilantro onto the veggies and added a little salt. I then covered these with more aluminium to make another pouch. I placed these on the grill, then started it. They take longer to cook, so while the grill heated up, they were as well.



For the chicken, I used a cast iron skillet to smash them into slightly thinner pieces. I mixed the garlic salt, cumin, sage, chili powder, pepper and salt into a spice mix and sprinkled onto the chicken. I then juiced the other half of the lime onto the chicken placed them on the grill.



For the rice: I only had instant rice so that is what I used, if you have other rice you can figure out how to modify it they way you want. I started off by pouring the can of Rotel into a measuring cup. My can was about 1 cup but since some of that is taken up by the tomatoes, I added about another 1/2 cup to another full cup of water. I put this in the pot and let it come to a roaring boil for a minute before adding the rice. The box called for equal parts rice and water, but I obviously have more water than rice. I think, during the minute of roaring boil, the sugar from the tomatoes has time to come out and makes the rice sweeter. During this some of the water is boiling off. After adding the rice, I took it off the heat, covered it, and let is sit for a good portion of time to let the rice absorb all the water and pull some from the tomatoes.



Once the chicken was grilled, I sliced it up, added the veggies, a spoon full of rice, some sour cream, cilantro, and hot sauce to the warmed tortillas.



My mom and I were discussing how we could substitute beef for the chicken. We figured we would remove the lime, add sliced portebello mushrooms to the veggies, and whole cloves of garlic to the veggie pouch.