Fajita Seasoning Mix

This is another recipe that I don't want to lose!
Last night I got everything ready to make fajitas for dinner (thawed frozen chicken, cut up onions and bell peppers, you know...EVERYTHING) when I realized that I didn't have any of the fajita seasoning packets from the grocery store. Not wanting to load all the kids in the van and then lug them to the store, I just did an internet search for a seasoning recipe. I found this one, and it was delicious!

FAJITA SEASONING MIX:
1/4 tsp. garlic powder
1/2 tsp. onion powder
1/4-1/2 tsp. cayenne pepper (I used 1/4 tsp and Aaron thought it could use some more heat)
1/4 tsp. cumin
1 tsp. paprika
1 tsp. salt
2 tsp. chili powder
1 tsp. sugar
1 chicken bullion cube, crushed

To make the fajitas, heat 1 TBS oil in a large skillet over medium-high heat. Add 1 pound chicken or beef (I seasoned my chicken with garlic salt before cooking), and cook completely and drain excess fat. Add 1/2 cup water and 2-3 tsp. fajita seasoning mix (I used 3 tsp., plus some extra cumin- because I really like the flavor). Add one bell pepper, cut into strips, and one onion, cut into thin strips, cooking 2-3 minutes until veggies are crisp-tender. Serve with your family's favorite toppings!
If you want to visit the site that this recipe came from, the link is: http://cookingtipoftheday.blogspot.com/2009/05/recipe-fajita-seasoning.html
They suggest making it in large batches so it is always on hand, and I think I am going to do just that!

Cafe Rio Burritos

Ingredients

1 lb. Long grain rice
1 bunch Cilantro, chopped
2 Limes (just the juice)
3 cloves Garlic
4 cups Water
1 Packet Hidden Valley Ranch
1 cup Buttermilk
3 Tomatillos (chopped up)
2 cloves Garlic
1 cup Fresh Cilantro
1 teaspoon Cayenne pepper
Lime juice
5-6 pounds Pork tenderloin
1 16-oz Jar salsa
1 can Coke (regular, not diet)
2 c Brown sugar

Preparation:

These burritos have three main parts: the rice, the pork and the dressing.

The first 5 ingredients are for the rice. To prepare add teaspoon of oil in skillet. Add rice and cilantro and garlic and saute for 3-4 minutes. Put mixture into rice cooker and add 4 cups of water and lime juice. Turn on rice cooker!

From the ranch packet to the lime juice is the dressing. Put all ingredients in a blender and blend.

Place the pork tenderloin(s) in a crock pot. Fill with water just until the top of the pork is covered. Cook on high, 5 1/2 hours. Carefully remove the pork from the pot and empty the water, then rinse and dry the pot. Shred the pork and put it back into the crock pot. Add all the other ingredients and cook another 3 1/2 hours on high.

Add black beans, monterey jack cheese, and La Victoria Green taco sauce and large tortillas (uncooked tortillas from costco are the best with it) and you're set!