Victoria whipping up her mom's famous Mexican rice
While in Virginia Beach this weekend visiting my grandmother, we also had the opportunity to see two of my husband's best friends (and my friends now too!). Victoria and Casey live in Virginia Beach and were kind enough to not only put us up for the night but to treat us to Victoria's family specialty - fajitas, beans and rice. Delish! While I was visiting my grandmother the rest of the crew hung out on the beach sunning, fishing and playing. Needless to say, we were starved when we all got back to the house. This was just the ticket for feeding a crowd.
Skirt Steak Marinade
skirt steak - ask your butcher how much you need per person
1 bottle italian dressing
juice of two limes
--I learned a trick from Victoria. If you can't find skirt steak (our butcher or the Harris Teeter in Alexandria usually has it but apparently it is harder to find in Va Beach), you can use flank steak but just ask the butcher to "double tenderize it."
Marinate the meat for at least a couple of hours if possible. Grill until medium rare and let rest before you slice into it! It is hard because it smells so good!
Gloria's (Victoria's mom) Mexican Rice
1 cup Mahatma long grain rice
3 Tbsp olive oil
1 can Rotel
2 Tbsp diced onion
2 cloves garlic, minced finely
2-3 cups chicken broth
1 Tbsp adobo seasoning
salt and pepper to taste
Cover the bottom of a large skillet with olive oil and heat it up. Add the rice and the garlic and heat until lightly browned and toasted. Add the onion. Add two cups of broth and bring to a boil. Once boiling, reduce heat and cover. If necessary add extra broth (heat before adding if needed). Add the can of rotel and the adobo seasoning. Season with salt and pepper as needed. Serve with fajitas and beans.
Jack and Casey preparing to grub on some fajitas!