Rival S11P User Manual download pdf (Page 11)

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EASY BEEF FAJITAS

Juice of 2 limes

⁄

green or red bell pepper, thinly sliced

2 tablespoons olive oil 4 flour tortillas

⁄

teaspoons ground cumin

⁄

cup (2-ounces) monterey jack

⁄

teaspoon salt or cheddar cheese, shredded

1 clove garlic, minced Guacamole, optional

⁄

teaspoon red pepper flakes Salsa, optional

Freshly ground black pepper, to taste Sour cream, optional

⁄

-lb. top round steak, thinly sliced Chopped tomatoes, optional

1 small onion, thinly sliced

Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper

and black pepper in glass bowl. Add beef and allow to stand, at room

temperature, 30 minutes. Set skillet temperature to 350°F. Add remaining

1 tablespoon olive oil, onion and green/red bell pepper and stir gently.

Cover and cook 1 to 2 minutes or until vegetables are tender. Remove

vegetables and keep warm. Drain meat, discard marinade and place meat

in skillet. Saute meat 7 to 9 minutes or until done. Meanwhile, wrap tortillas

in aluminum foil and heat in 350°F. oven for 5 minutes. To assemble, spoon

about 1⁄4 of meat and vegetables into center of each warmed tortilla.

Sprinkle with 2 tablespoons cheese. Roll tortilla and place on serving plate.

Garnish, as desired, with guacamole, salsa, sour cream and/or chopped

tomatoes.

PORK CHOPS WITH SPANISH RICE

2 to 4 center cut pork chops, about

⁄

-inch thick

⁄

cup raw long grain rice

⁄

cup chopped onion

⁄

teaspoon chili powder

⁄

cup chopped green bell pepper 1 can (14

⁄

-ounces) whole tomatoes

Set skillet temperature to 350°F. Add chops and cook on first side 5 minutes.

Turn chops; add onion and green bell pepper. Cook, stirring vegetables

occasionally, 2 minutes. Reduce temperature to “WARM”, add rice, chili

powder and tomatoes and stir to blend into vegetables. Cover and cook

25 to 30 minutes, stirring occasionally.

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Rival S11P User Manual Page 11

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