Chicken Fajitas

1 lb chicken, cut into strips
1/2 cup cilantro leaves, minced
1/2 cup onion, sliced
1 cup bell pepper, sliced
3-4 Tablespoons oil
8 flour tortillas

Marinade

3 Tablespoons olive oil
2 Tablespoons lime juice
1 garlic clove, minced
1 1/2 teaspoon onion salt
1 1/2 teaspoon seasoned salt
1 1/2 teaspoon oregano
1 1/2 teaspoon cumin, ground
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon red pepper

Mix all ingredients together

Add chicken, cilantro, onions and peppers. Marinade for 3 hours or overnight. When ready to sizzle, heat 3 to 4 Tablespoons oil in skillet. Pour the meat mixture(don't drain) and cook for about 5 to 8 minutes or until meat is done. Serve rolled up in flour tortillas.



Spanish Rice


2 tablespoons vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 green bell pepper, chopped
2 cups water
1 (10 ounce) can diced tomatoes and green chiles
2 teaspoons chili powder, or to taste
1 teaspoon salt



Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.