Recipe for Fajita Rice Salad 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1/4 cup fresh lime juice
2 tbl vegetable oil
1 x clove garlic, minced
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp salt
1/2 tsp ground black pepper
1 lb beef skirt, top round (3/4 inch thick), or flank steak
2 cup cooked rice, cooled to room temperature
3/4 cup cherry tomato quarters
1/2 cup (2 ounces) shredded Cheddar cheese
1 x 2-1/(4-ounce) can sliced ripe olives, drained
1/4 cup sliced green onions
4 x flour tortillas, cut into wedges and fried until crisp
1/2 head lettuce, shredded
3/4 cup picante sauce
Instructions:
Instructions: Combine lime juice, oil, garlic, onion powder, cumin, salt, and pepper in shallow baking dish; add beef. Cover and marinate in refrigerator, turning occasionally, 4 hours or
overnight. Remove beef from marinade; grill or broil as desired, basting with remaining marinade, 10 to 12 minutes or to desired doneness. Slice meat diagonally into bite-size
pieces or strips. Combine rice, tomatoes, cheese, olives, and onions in large bowl. Arrange mixture on shredded lettuce. Place beef on top. Serve with crisp tortilla
wedges, picante sauce, and sour cream.

Makes 4 servings.

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