Heat oil in large skillet over medium-high heat. Add onion, pepper and garlic, then cook, stirring often, for 3 minutes. Add beef, oregano and salt. Continue cooking and stirring 4 to 5 minutes more, or until meat is no longer pink. Stir in remaining ingredients except rice, and bring to a boil.
Reduce heat to medium-low and cook 5 minutes. Remove cover; cook 5 minutes more to blend flavors. Serve in bowls over rice. Makes 6 to 8 servings.
3 medium tomatoes, peeled, seeded
and finely chopped
1 cup vegetable juice cocktail
1 cup finely chopped cucumber
1/2 cup beef or vegetable broth
3/4 cup chopped green pepper
1/4 cup finely chopped onion
1 large clove garlic, minced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 to 2 tablespoons chopped fresh basil
or 1 tablespoon chopped fresh dill
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon cumin
1/2 teaspoon chipotle-flavored
or plain red-pepper sauce
Grated lime peel (optional)
Combine all ingredients in large bowl and mix well. Cover and chill at least 2 hours to blend flavors. Garnish with grated lime peel. Makes 10 to 12 1/2-cup servings.
ASIAN CHICKEN AND SHRIMP
2 tablespoons fresh lime juice
1 tablespoon honey
1 1/2 teaspoons grated fresh ginger root
1 teaspoon fish sauce
1 teaspoon grated lime peel
1/3 cup chopped cilantro
2 tablespoons extra virgin or pure olive oil
2 boneless, skinless chicken breasts, cut into bite-size pieces
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/2 pound large raw shrimp, shelled
4 cups thinly sliced napa cabbage
Blend lime juice, honey, ginger, fish sauce and lime peel in a small bowl. Add cilantro and mix well. Set aside.
Heat oil in large skillet over medium heat. Add chicken, garlic and crushed red pepper; sprinkle with salt. Cook, stirring, for 2 minutes. Add shrimp and cook 4 to 7 minutes more, stirring, until chicken is no longer pink in the center and shrimp are opaque. Remove from heat.
Add cilantro mixture and cabbage to the meat. Toss well and serve in bowls. Serves 4.