Any day is a good day for Tex-Mex

On Sunday, the Grillmaster and I went to lunch at a local Mexican Restaurant and sampled the brisket fajitas.  Well the servings were enormous so we ended up bringing just under 1 pound of brisket fajita meat home.  Tonight, the Grillmaster and I wanted to eat the leftovers but didn't want it to feel like leftovers.  So this is what I came up with.  It is a recipe that I modified from a Sunset, Cooking Light and Easy cookbook so it also has the benefits of being calorie controlled.

Brisket with Fiesta Rice 

1 lb prepared (cooked) brisket (I only had 15 oz.)

1/2 cup grilled sliced yellow onions and bell peppers

( This is what  came home in my food container from the restaurant.)

Rice Recipe

1 cup uncooked long grain rice

1 cup water

1 14.4 oz can diced tomatoes in tomato juice

1 10 oz can Rotel brand or Pace brand diced tomatoes with green chilies

1 Tablespoon chili powder

Combine in a medium sized Dutch oven.  Bring to a boil and then reduce heat to low, cover and simmer for about 20 minutes or until all the liquid is absorbed.

Add one 15 oz can of black beans, drained but not rinsed.

Return to low heat. Stir in the beans.

Layer the brisket meat on top of the rice and beans.

Top with 2oz Queso Fresco (Mexican white cheese) crumbles

Cover until the cheese starts to melt then you are ready to serve.

Notice, there are NO added fats or oils.  It still tastes pretty amazing.

This serves 8 about 250 calories per serving.  Since it was dinner time, the Grillmaster had 2 servings and he was stuffed.  I served a side salad with salsa ranch dressing.  Since I substituted non-fat Greek yogurt for the sour cream in my Ranch dressing and then mixed it 50-50 with salsa, the salad dressing was non-fat and full of flavor as well.

Enjoy!

Sorry for the picture but it didn't look like much until we served some.