My Sister Ria's Favorite Fajitas, With Black Beans And Rice Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
624
FAT
62%
CHOL
35%
SOD
46%

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Ingredients for 4 servings

1 tablespoon (1 turn around the pan) vegetable, olive, or corn oil

1 package Spanish style rice, any brand, prepared to directions on the package

1 tablespoon vegetable, corn or olive oil

A generous drizzle vegetable, corn, or olive oil

Flank steak

1 teaspoon ground cumin

1 1/2 tablespoons (1/2 palmful) chili powder

1 small white onion

1 jalapeno, seeded and finely chopped

1 poblano pepper (if you market does not carry them, substitute 1 Cubanelle long Italian pepper)

Several sprigs fresh thyme, chopped, about 2 tablespoons

1 lime, juiced

3 cloves garlic, chopped

1/2 cup chopped chipotle in adobo sauce, found on international foods aisle, smoky chipotle prepared salsa may be substituted

8 (8-inch) flour tortillas

1 medium yellow-skinned Spanish onion, cut into thin strips

Salt and pepper

1 large red bell pepper, seeded and cut into strips

Chopped cilantro and sliced scallions, for garnish, optional

1 large can black beans, drained and rinsed

2/3 cup Mexican beer

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