FAJITA RICE SALAD

FOR THE MARINADE:
1/2 cup fresh lime juice
4 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds beef skirt, top round, or flank steak (3/4-inch thick)
FOR THE SALAD
4 cups cooked rice, cooled to room temperature
1 1/2 cups cherry tomato quarters
1 cup shredded Cheddar cheese (2 ounces)
2 cans (2 1/4 ounces each) sliced ripe olives, drained
1/2 cup sliced green onions
FOR SERVING:
1 head lettuce, shredded
8 flour tortillas, cut into wedges and fried until crisp
1 1/2 cups picante sauce
1 cup sour cream

Combine lime juice, oil, garlic, onion powder, cumin, salt, and pepper in a shallow baking dish; add beef. Cover and marinate in refrigerator, turning occasionally, 4 hours or overnight.

WHEN READY TO COOK:
Remove beef from marinade. Pour marinade in small saucepan and boil for a few minutes.

Grill or broil beef as desired, basting with remaining marinade, 10 to 12 minutes or to desired doneness. Slice meat diagonally into bite-size pieces or strips.

TO MAKE THE SALAD:
Combine rice, tomatoes, cheese, olives, and onions in large bowl.

TO SERVE:
Arrange mixture on shredded lettuce. Place beef on top. Serve with crisp tortilla wedges, picante sauce, and sour cream.

Makes 8 servings
Source: The Rice Council