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Source: America's Favorite Food Associations

Fajita Rice Salad
Serve this Fajita Rice Salad with crisp tortilla wedges, picante sauce and sour cream for a hearty meal.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 10-12 minutes
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1/4 cup fresh lime juice
2 tablespoons Crisco® Vegetable Oil
1 garlic clove, minced
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound flank steak
2 cups cooked rice, cooled to room temperature
3/4 cup cherry tomatoes, quartered
1/2 cup (2 ounces) Cheddar cheese, shredded
1 2-1/4 ounce can ripe olives, sliced, drained
1/4 cup green onions, sliced
4 flour tortillas, cut into wedges, and fried until crisp
1/2 head lettuce, shredded
3/4 cup picante sauce
1/2 cup sour cream

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 bitesize pieces or strips. Combine rice, tomatoes, cheese, olives, and onions in large bowl. Arrange mixture in shredded lettuce. Place beef on top. Serve with crisp tortilla wedges, picante sauce, and sour cream.

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