Easiest Mexican(ish) dinner: Fajitas and rice

This is one of my favorite meals because it's really easy and versatile, it tastes great, and the finished product looks and tastes like it took way more work than it did.

Ingredients:

1 beef roast (or any large cut of beef that's on sale) or 1 pork roast (though any type of pork will do), or skinless chicken pieces of any variety. There is no specific amount required, just whatever amount suits you and your family for dinner and perhaps leftovers (they taste great the next day, too). I personally use a cut of meat that I bought on sale ages ago and have had it sitting in the deep freezer FOREVER because I couldn't think what to do with it. (Doesn't everyone have those?)

2 15.5 oz jars of salsa (I use generic, or whatever is on sale, for this meal. I stock up when it's really cheap so I have them on hand Salsa generally doesn't have any weird things like high fructose corn syrup so you can buy it cheap and still get healthy ingredients. I also use mild because I'm a spice-weenie, but use what suits your taste.)

2 cups Long grain rice (I buy large 5 lb. bags of Mahatma Jasmine rice and use it for everything. The nice thing about this rice is that in addition to being yummy, it has microwave directions on the package--though it isn't instant or quick rice--so you don't have to get a non-dishwasher-safe pot dirty if you don't want to.)

side items: tortillas (corn or flour), a tomato, sour cream, shredded cheese, your favorite brand of salsa for topping, a can of beans (black or pinto are good)---and whatever else you like on fajitas. I sometimes do a stir-fry of peppers and onions and perhaps even squash of some sort, but it isn't at all necessary.

To make:

Like I said, I always seem to start with a rock solid piece of frozen meat. So it just has to be small enough to fit in a crock pot--I HATE having to thaw stuff. So place the meat in the crock pot and dump one jar of salsa over top of it. Turn it on. If you want it done in around 6 hours turn it on high. If you'd like to leave it all day, turn it on low. Put the lid on. Walk away.

A half hour before dinner time, dump two cups of Mahatma Jasmine rice, three cups of water, and the second jar of salsa into a large microwave safe dish with a lid. (If you don't have Mahatma Jasmine Rice follow the proportions on the package, some rice requires more water). Microwave on full power for five minutes, then microwave on 50% power for 20 minutes. If you have a favorite brand of rice and a favorite cooking method, follow that and just dump in the salsa with the water. I haven't found that you need to adjust cooking time at all.)

While the rice is cooking, check your meat and shred it with two forks if there are still large chunks. (If you used a cut of meat with a bone or bones now would be a good time to fish them out.) Open and rinse your can of beans, cut your tomato, grate your cheese, open your yummy salsa and your sour cream and then tap your foot while you wait for the rice to be done. (or play with your grumpy toddler who HATES waiting for a meal and is already chewing on a stick of cheese or the like). When the rice is ready let stand covered for 5 minutes then warm the tortillas in the microwave for a few seconds and serve.

Okay, so it's not exactly authentic Mexican cuisine, but who has the time?

Oh, and to reheat the rice later, just add a splash of water (maybe a teaspoon) to it before microwaving so it won't dry out.