Mexican "Fried" Rice

Salsa:

8 cups crushed, organic tomatoes, unsalted
4 limes, for juice, organic
4 bunches of fresh cilantro, stems discarded, finely chopped
1 large, organic Maui or Vidalia onion, finely minced
4 red jalapenos, de-seeded, finely minced
2 tbl de-skinned, New Mexican hatch chilis
4 tbl salt

Blend all ingredients together in blender. Keep in fridge, in Tupperware for marinating beef cubes for Mexican kebabs.

Marinate 8 cups of organic beef cubes in that for 24 hours, sprinkled with cumin powder, and ancho chili powder. Then arrange on kebab metal skewers, alternating with whole white button mushrooms, large red bell pepper chunks, and Vidalia/Maui sweet onion, in large chunks.

Serve with steamed brown rice, cooked in organic tomato soup and blended with pico de gallo, mild. 12 cups cooked rice with 5 cups mild pico de gallo, 1 cup cumin powder, 1 cup ancho chili powder, 5 cups drained, pre-cooked beans, using only the ones from the Women's Bean Project. Also add another 4 cups of fresh cilantro leaves, finely chopped. Mix together with 8 to 10 cups of grilled beef kebab ingredients for Mexican "fried" rice. Excellent for pot luck dinners.