Triple Mushroom and Rice Fajitas

Triple Mushroom and Rice Fajitas
http://www.recipezaar.com/290379
Ingredients
1/2 cup uncooked regular brown rice
1/4 cup water
2 tablespoons lime juice
1 tablespoon olive oil
2 large garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon salt
3 ounces portabella mushrooms, stemmed and thinly sliced
3 ounces fresh chanterelle mushrooms or oyster mushrooms, thinly sliced
3 ounces fresh shiitake mushrooms, stemmed and thinly sliced
1 medium green pepper or red pepper, cut into thin strips
4 green onions, cut into 1 1/2 inch pieces
8 flour tortillas, 8 inch

Directions

1. Cook rice according to package directions, except omit the salt.
2. In a large ziplock bag, combine the water, lime juice, oil, garlic, cumin, oregano, and salt.
3. Add mushrooms, pepper strips, and green onions.
4. Seal the bag and turn to coat ingredients evenly.
5. Marinate at room temperature for 15 to 30 minutes.
6. Stack tortillas and wrap in foil. Heat in a 350º oven for 10 minutes to soften.
7. In a large skillet, cook undrained mushroom mixture over medium-high heat for 6 to 8 minutes or until peppers are tender and all but about 2 tbsps of the liquid has evaporated, stirring occasionally.
8. Stir in cooked rice and heat through.
9. To serve, spoon mushroom-rice mixture onto warmed tortillas and roll up.