DINNER TONIGHT

Shrimp Fajitas
1 1/2 Tbsp. vegetable oil, divided
1 green bell pepper, sliced
1 red bell pepper, sliced
1 pound medium shrimp, peeled and deveined
1 cup chopped onion
1 (1.25 oz.) package taco seasoning mix
3 Tbsp. water, or as needed
6 (10 inch) flour tortillas, warmed

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the red and green bell peppers, and onion. Cook, stirring frequently until peppers are hot, but still slightly crisp, about 5 minutes. Remove from the skillet and set aside.

Pour the remaining 1/2 tablespoon of oil into the skillet, and add the shrimp. Cook, stirring occasionally, until pink and opaque. Reduce heat to low, and return the peppers and onion to the skillet. Stir in taco seasoning and water so that everything is evenly coated. Simmer until peppers are heated. Serve in warm tortillas.

Makes 6 fajitas.

Spanish Rice
2 Tbsp. vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 green bell pepper, chopped
2 cups water
1 (10 oz.) can diced tomatoes and green chiles
2 tsp. chili powder, or to taste
1 tsp. salt

Heat oil in a deep skillet over medium heat. Sauté rice, onion, and bell pepper until rice is browned and onions are tender.

Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Makes 4 servings.

Make it quick, make it easy, but make it good. — Pam Griffin