Mexican Stir-fry (Cooking)

1 pound t-bone steak or boneless skinless chicken breast

1 pound bell peppers

1 pound onion

1 cup salsa

2 cups rice

sliced mushrooms(optional)

Shredded cheese

Debone the steak and trim the fat, cut into strips lengthwise.  or if using chicken follow the same steps

place the meat into a preheated frying pan over medium-high heat. 

let the meat cook for a few minuets then flip over and let it cook on the other side for a few minuets.

Add peppers. onions, mushrooms, and salsa

Stir to combine. turn stove on low, place lid on pan

let simmer for until rice is done

While it simmers add 2 cups water to a pot over high heat and cover.

When the water boils and the 2 cups rice, Cover and remove from heat.  let it set for 5 minuets

when the rice is done.  place the rice on a place top with the mexian stir-fry, top with the shredded cheese.  Enjoy

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Notes

I like to use a combination of red, yellow, orange, and green bell preppers just to add a little color

I normally use Tostitos Medium salsa, but any salsa will work

If you want substitute the meat for portabella mushroom steaks (chopped)

This can easily can be split up for two people