Mexican Skillet-Over Rice |
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Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 30 |
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This is a copy cat of one of our local restaurants milder dishes-their's is good, but home made is better!!! I cook it all separate and put on each plate what that person will eat, some don't like peppers while others do. Ingredients:
2 sirloin steaks or 3 -4 chicken breasts, cut into 1/2 inch strips |
2 onions |
2 bell peppers, color of choice |
1 (8 ounce) package sliced mushrooms |
1 cup oil, your choice i use olive oil |
2 tablespoons balsamic vinegar, gives a good flavor and tenderizes some-may be omitted |
salt and pepper |
queso sauce, i triple cheese sauce (white sauce) and i have some left over or use velveeta cheese, melted |
mexican rice, i use lipton mix-prepared |
1 (8 ounce) container sour cream |
1 (8 ounce) container guacamole |
1 (10 ounce) jar salsa |
8 large tortillas |
Directions:
1. In the morning or the night before: Prepare all vegies~except mushrooms~ Cutting them thinly and tossing each kind in 4-6 tablespoons oil, cover and refrigerate. Place steak or chicken strips in a bowl with a lid or cover, drizzle with 1/8 to 1/4 cup oil, salt and pepper, and balsamic vinegar, toss around, cover and refrigerate. Toss veggies each a few times to make sure the oil get all over them as you should not need to add any when cooking. Toss meat often to coat well. Try to allow to marinade for 2-3 hours.
2. Make rice, I use 2 Lipton Mexican rice in a pouch and it has a wonderful flavor. Keep warm.
3. Heat skillet to medium to high heat and cook meat until done. Keep warm.
4. Sautee vegetables. Each kind of vegetable seperately if needed like I do for my family.
5. To plate up, spoon rice onto plate.
6. Layer on vegetables of choice.
7. Top with meat and queso/ Velveeta.
8. Place on Tortillas with sour cream, guacamole, and salsa of choice.
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