Family Chicken Fajitas with Spanish Rice

4 boneless, skinless chicken breasts
½ cup lime juice
½ tsp. pepper
1 tsp. garlic salt
1 large onion, sliced into rings
1 large green pepper, sliced into strips
1 large red pepper, sliced into strips
2 Tbs. butter
Flour tortillas

Condiments:
salsa
guacamole
shredded cheddar cheese
sour cream
 
Cut chicken into strips. Place in glass dish and pour lime juice over top. Sprinkle with pepper and garlic salt:  cover with plastic wrap and refrigerate for several hours. In large skillet or wok, sauté onion and peppers in butter for 2 minutes. Remvoe vegetables and add chicken. Cook chicken until no longer pink (abt. 5 min.) and add onion and peppers back. Cook until heated through. Fill warm flour tortillas with chicken mixture; top with condiments and roll and eat immediately.

Spanish Rice:
1 large tomato
1 clove garlic
2 Tbs. onion
½ cup water
½ tsp. salt
Mix together in blender; set aside.
3 Tbs. olive oil
1 cup rice (white, or brown or combination)
2 cups water
2 chicken bouillon cubes

Heat olive oil in large skillet and fry rice until brown. Add tomato mixture and simmer until some of the moisture evaporates. Mix in 2 cups water and bouillon cubes and bring to a rapid boil. Reduce heat to low, cover and simmer for 25 minutes.

Cut chicken into strips. Place in glass dish and pour lime juice over top. Sprinkle with pepper and garlic salt:  cover with plastic wrap and refrigerate for several hours. In large skillet or wok, sauté onion and peppers in butter for 2 minutes. Remove vegetables and add chicken. Cook chicken until no longer pink (abt. 5 min.) and add onion and  pepppes back. Cook until heated through. Fill warm flour tortillas with chicken mixture; top with condiments and roll and eat immediately.
 
-Sarah