Chicken Fajita

 Sliced chicken, tenderized in lime juice, combines with a spicy sour-cream sauce in this tasty wrap. Serve with Vinegary Coleslaw and Spiced Pinto Beans.

Makes: 2 servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

• 8 ounces boneless, skinless chicken breast, trimmed of fat
• 1 tablespoon lime juice
• 1/2 cup sweet corn
• 1/4 teaspoon salt, divided
• 1/8 teaspoon freshly ground pepper
• 2 tablespoons reduced-fat sour cream
• 1 1/2 teaspoons chopped fresh cilantro
• Several dashes of hot sauce, to taste
• 1/8 teaspoon ground cumin
• 1 small onion, thinly sliced
• 2 whole-wheat tortillas
• 
  
• 1/2 cup shredded lettuce
• 1 plum tomato, thinly sliced

Preparation

1. Preheat broiler.
2. Place chicken in a shallow dish and sprinkle with lime juice, 1/8 teaspoon salt and pepper. Let stand at room temperature for 10 minutes.
3. Whisk sour cream, cilantro, hot sauce, cumin and the remaining 1/8 teaspoon salt in a small bowl.
4. Place the chicken and onion on a lightly oiled baking sheet and broil for 3 to 5 minutes. Turn the chicken over and stir the onion. Broil until the chicken is no longer pink in the middle, 3 to 5 minutes more. Transfer to a cutting board and cut into thin slices.
5. To assemble wraps: Place the tortillas on a work surface or plate. Top each with half of the chicken, onion, lettuce and tomato. Top each with half of the sour cream mixture and roll into wraps. Serve immediately.

Mexican Mushroom Rice

We also eat a lot of rice at our house, especially with Mexican food.  One of my favorite rice recipes is for Lime Cilantro Rice, which i will post it next week.

I also love the red rice you get in most Mexican restaurants.  The only problem is I haven’t been able to find a recipe for that type of rice that I really like.  I usually end up going to our local neighborhood Mexican restaurant and buying rice to go with what I am fixing for dinner.

We had fabulous fajitas for dinner last night so I tried out the rice recipe, will be posting soon.

So I think I finally have found a Mexican rice recipe to post!  Enjoy!

Mexican Mushroom Rice

INGREDIENTS

• 2 Tbsp Olive oil or vegetable oil
• 1  Cup Rice
• 2 Cup chicken broth
• 1 small can tomato juice
• salt and pepper
• Button Mushroom - 150gms

INSTRUCTIONS

Mexican Mushroom Rice

• Heat oil in a skillet,Saute the mushrooms for 3 minutes and keep it aside
• Heat oil in a skillet
• Add the rice
• Stir frequently and slightly brown the rice (more like, make it tan) over a medium high heat
• Add the chicken broth
• Add the tomato juice and sauted mushroom
• Add some salt and pepper
• Stir thoroughly
• Reduce heat to simmer and cover tightly with a lid
• (I 'stir' the mixture several times while it's cooking by just shaking/moving the skillet back and forth so that I don't take the lid off.)
• Simmer/cook for about 20 minutes, until the liquid has been absorbed
• Once the liquid has been absorbed, turn off the heat and leave mixture alone with the lid on it for another 10-15 minutes or so