EASY WEEKNIGHT FAJITAS

Drain the tomatoes and chilies, saving the juice. Combine juice with water to equal 1 cup. In a small saucepan combine juice mixture with rice. Bring to a boil, cover and reduce to a low simmer. Cook until liquid has been absorbed, 15 to 20 minutes. Stir in drained tomatoes and chilies, warming over low heat. Cover and set aside.

Meanwhile, in another small saucepan, heat the beans and their juices over low heat. Cover and remove from heat.

In a 12 inch skillet heat 1 Tbs. of the oil on medium high heat. Add the peppers, 1/2 tsp. salt, and 1/2 tsp. each garlic powder, chili powder, cumin and coriander; sauté for 1 minute. Add the onions and continue to sauté until peppers and onions are soft, about 5 more minutes. Stir in about half the lime juice, scraping up any browned bits on the bottom of the pan. Transfer mixture to bowl and cover with foil or plastic wrap (vegetables will continue to cook and soften); set aside.

Season chicken with remaining 1/2 tsp. salt and 1/2 tsp. each garlic powder, chili powder, cumin, and coriander. Add remaining 1 Tbs. of oil to skillet; heat on medium high. Add chicken and cook until well browned, about 5 minutes. Turn and continue cooking for 4 minutes, or until chicken is opaque throughout. Drizzle remaining lime juice over chicken; remove from heat and let chicken rest in the skillet for about 3 minutes. Remove and cut into 1/2 inch slices.

To serve, divide lettuce among four plates, mounding it in the center; top each with salsa. Divide rice, beans (serve with a slotted spoon), vegetables and chicken between plates, arranging each in a separate mound around the lettuce. Sprinkle about 1-2 Tbsp. cilantro over each plate. Serve with tortillas and your favorite cervesa.