Dinner at Casa Amy

Last nights dinner was fantastic! Thanks to HEB, I can create a quick and delicious meal full of flavor and rather healthy. It can be a challenge to pull this off every night, but with practice and all of the tips from other bloggers I am getting the hang of this thing.

Chicken Fajita skillet and Mexican Rice shared with good friends and family filled our bellies last night.

Chicken Fajita Skillet

HEB chicken fajita meat (I only used half of the package and fed four people easy)
1/2 sliced onion
1/2 package of sliced mushrooms
sliced bell pepper
1 jar of HEB Salsa Verde
Shredded Cheese

In skillet, heat some olive oil and saute veggies until onions are clear. Add chicken and cook about 10-12 minutes on each side. Top chicken and veggies with Half jar of salsa Verde and shredded cheese. (I used about half a package of the Colby jack and half package of the Monterrey.) Cover and simmer together until chicken is cooked through and cheese is melted.

Everything was on those sale with those oh so handy HEB yellow coupons. Delish!

Served with Mexican Rice

1 cup rice
1/2-1 chopped onion
1 chopped bell pepper
2 cloves garlic
1 can tomato sauce
1-2 chopped tomatoes
olive oil
Water or stock (chicken or beef)
Garlic salt, as needed

In skillet heat oil and add rice, garlic, onion and bell peppers. Saute veggies and brown rice until nice and golden. Stir continuously or it will stick and burn. As soon as the rice is golden brown add the tomato sauce. (This is where the red color of Spanish rice comes from, so don't miss this step) Add the chopped tomatoes and 2 1/4 cup of water or stock. Bring to a boil and then cover and lower to a simmer for about 20 minutes. Add garlic salt if needed.