Beef Fajitas, Charo beans, Spanish Rice

Instructions

1. In a bowl, combine lime juice, olive oil, minced garlic, cumin, chili powder, salt, and black pepper to create a marinade.
2. Add the sliced beef to the marinade, mix well, and let it marinate for at least 1 hour in the refrigerator.
3. In a skillet, cook the bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the skillet.
4. Add the chopped jalapeno and diced tomato to the skillet and cook for 2-3 minutes. Add the pinto beans and chicken broth, simmer for 15 minutes.
5. In another pan, heat olive oil and sauté the sliced onions and bell peppers until soft. Remove and set aside.
6. In the same pan, cook the marinated beef strips over high heat until browned and cooked through.
7. In a pot, heat olive oil and add the rice. Stir until the rice is lightly toasted.
8. Add tomato sauce and chicken broth to the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
9. Serve the beef, onions, and peppers in warmed tortillas with charo beans and Spanish rice on the side.

Prep

• Marinate beef for at least 1 hour in the refrigerator.