What's For Dinner?

Carne Asada with Mexican Rice and Refried Beans

Last Friday was John's birthday, and this was the meal I prepared for him. Super easy and super yummy. Enjoy!

Carne Asada

Two lbs thinly sliced skirt steak
Goya tomato and cilantro seasoning (in the ORANGE box)
Seasoned Salt

Season the meat with Goya and seasoned salt. Really, really season it. Don't be shy.
Stick meat in a plastic bag and pop in the fridge overnight.
Grill meat about 2-3 minutes on each side.
How easy is that?

Mexican Rice

EVOO
1/2 sweet onion, diced
3 cups rice
Seasoned Salt
1/3 of an itty bitty can of tomato paste
Big handful of chopped cilantro
6 cups water

Heat EVOO in saucepan, then sautee onion
Add rice and seasoned salt and mix around, "browning" the rice for a minute or two
Add water, tomato paste, and cilantro
Bring to a boil, then cover and reduce heat
Cook 20-30 minutes

Refried Beans

Easiest of all!

1 can vegetarian refried beans (tons less fat, same great taste!)
up to a 1/4 cup of water
1/2 cup of shredded cheese

Heat beans and water in a sauce pan (the water helps thin the beans so they aren't cement-y)
Add cheese, stir until melted
Eat and enjoy

Guacamole

I didn't make this on Friday, because my tomatoes were no good, so we had plain sliced avocado.

2 ripe avocadoes. (Ripe avocadoes should be dark green, and should barely give when squeezed, sort of like a firm tomato)
1 smallish tomato, diced
1/4 of a red onion, diced (I hate raw onion, so I leave this out)
1 T Lemon Juice
Good pinch of Fresh cilantro, chopped
A few dashes of Tobasco Sauce
Garlic Salt
Kosher Salt
Pepper

Peel and mash avocado
Add tomato, onion (or not), cilantro and lemon juice.
Add tobasco, garlic salt, kosher salt, and pepper (all to taste)
Mix and serve immediatly, either with chips or directly on the meat.

All easy, all yummy. Please make this!