1 lb. Florida ostrich or emu fajita strips or skirt steak sliced then cut into 1" lengths
1 teaspoon salt
1/2 teaspon black pepper
1 small Florida onion, chopped
1 small green or red pepper, chopped
1 cup Orzo, uncooked (rice-shaped pasta)
2 teaspoons chopped Florida garlic
1/4 cup red wine
2 cups chicken or beef broth

Season meat with salt and pepper. Spray a non-stick skillet and add meat, stirring constantly until meat is just brown. Remove meat from pan and add onion, green pepper and garlic. Stir mixture for 2 - 3 minutes; do not let garlic brown. Remove vegetable mixture from pan and combine with meat in a 1 1/2 quart covered casserole dish. Add wine to pan; return to heat and stir to remove all residue from the skillet. Pour wine with remaining ingredients into dish and bake in a 350 degree oven for 30 minutes or until orzo is soft.

Serves 4 - 6