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Fajita Rice Salad

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

Combine lime juice, oil, garlic, onion powder, cumin, salt, and
pepper in shallow baking dish; add beef. Cover and marinate in
refrigerator, turning occasionally, 4 hours or overnight. Remove
beef from marinade; grill or broil as desired, basting with remaining
marinade, 10 to 12 minutes or to desired doneness. Slice meat
diagonally into bite-size pieces or strips. Combine rice, tomatoes,
cheese, olives, and onions in large bowl. Arrange mixture on shredded
lettuce. Place beef on top. Serve with crisp tortilla wedges,
picante sauce, and sour cream. Makes 4 servings.

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