Cilantro Lime Rice

Tags

cilantro, lime, Mexican, rice

I’m not a big fan of Mexican food, which I believe I have mentioned before. On the other hand, my whole family loves it and my mom keeps hoping I will come around and warm up to it. Thus far, no such luck. I do enjoy burritos, though, but I’m picky about those, too. For those of you fortunate enough to have had a Chipotle burrito, you know how awesome they are. For those of you who have not, the tortillas are perfect, the fillings are delish, and the rice is awesome. I never would have thought that rice would make a dish, but this rice is super good and the burritos just wouldn’t be the same without it.

Now being the genius that I am (haha), I decided to finally look online and find a copycat recipe to use in my own burritos. There were so many different recipes, but I narrowed down my options and picked one that seemed simple yet delicious. The rice was as good as I expected it to be, which made for a very happy me! The lime added a nice subtle citrus flavor, and the cilantro added freshness and some Mexican flair. I made burritos 2 weeks in a row… I had a craving… And I made this rice both times to go along with them. Sometimes I ate it on the side, and sometimes I ate it in the burritos, but either way it was delish! If you’re looking for a simple rice dish to serve alongside Mexican food, or in some burritos, be sure to try this out!Cilantro Lime Rice

1 cup rice, uncooked
1 tablespoon lime juice
2 cups water
1 teaspoon salt
3 tablespoons fresh chopped cilantro
3 teaspoons vegetable oil, divided

In a small pot, add rice, water, 1 teaspoon oil and salt. Boil on high until most of the water evaporates. When the water is just above the top of the rice, reduce heat to low and cover, cooking for 15 minutes, or until the water is absorbed. Remove from heat and keep covered an additional 5 minute. Add chopped cilantro, lime juice, and remaining oil to the rice and toss until completely mixed.

Source: Adapted from Skinnytaste

Black Bean and Tomato Quinoa

Tags

black bean, cilantro, gluten-free, lime, quinoa, tomato, vegetarian

Happy new year! I hope everyone had a great one. With the holidays over, I’m hoping to have some more free time to put towards writing blog posts and visiting everyone else’s blogs, and of course making more yummy food in the kitchen! I still have some belated Christmas stuff to get out (whoops!), but other than that, it’s back to trying out new recipes and having some fun with my new cookbooks that I got for Christmas!

Now I’ve never been one for new years resolutions. I was always forced to make some in school, as a fun little homework assignment, but I never followed through on any of them so I kind of just gave up. If I want to try to better myself in some way, I don’t think it should wait until the beginning of the new year to start trying. That’s just my opinion… I don’t mean to offend anyone, of course. But for those of you who have made some resolutions, and if that resolution includes eating healthier (or if you just want to try something new), then this recipe is for you! This was my first time ever trying quinoa, and I know I’m totally behind on this trend, but what else is new :). It’s simple and delicious, and such a fun texture! I love the combination of the tomatoes, beans, and lime and next time I try this, I might add some avocado because it seems like it would fit right in with the rest of the ingredients.Black Bean and Tomato Quinoa

2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
1 cup quinoa, uncooked
1 (15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
3 green onions, chopped
¼ cup chopped fresh cilantro

Prepare quinoa according to directions on package.

Meanwhile, whisk together lime zest and juice, butter, oil, sugar, salt, and pepper in a large bowl. Add quinoa to dressing and toss until dressing is absorbed.  Stir in remaining ingredients and additional salt and pepper to taste.

Source: Misadventures in Cooking

Black Bean Burgers

Tags

black beans, burger, chili powder, cilantro, cumin

Back when I was in San Diego, the hotel I worked at made really good vegetarian burgers. It was the first time I ever tried one, and I can’t say I ever tried any more. I kept meaning to try some frozen ones, but I didn’t think they would be any good. And why waste the money! So when I saw black bean burgers, I knew I had to try them!They are awesome! One time, I made 4 burgers, so they were thicker but also had that mushy bean texture in the middle, so I’ll probably stick with making 6 (which are about the thickness pictured). But these hold together really well, and the spices and cilantro add amazing flavor. They’re also a cinch to throw together and make a nice, quick meal!

I realized as I was eating one of these today, that when I eat vegetarian, I eat a lot of black beans! They’re tasty and full of protein, and perfect to make these burgers more substantial. If you like black beans, you’ll love these burgers!Black Bean Burger

2 (15.25-ounce) cans black beans, rinsed and drained
1½ tablespoons olive oil
¼ cup onion, minced
2 cloves garlic, minced
¼ cup chopped cilantro
1 cup Panko bread crumbs
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon black pepper
¼ teaspoon salt
2 large eggs, lightly beaten

Combine oil, onion, garlic, cilantro, and ⅔ of the beans in the work bowl of a food processor. Pulse 8 times or until beans make a thick paste. Scrape bean mixture into a bowl.

Stir in breadcrumbs, spices, eggs, and remaining whole beans. With moistened hands, divide bean mixture into 6 equal portions, shaping each into a 3-inch patty.

Spray a large nonstick skillet and heat over medium heat. Add patties to pan and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 4 minutes or until bottom edges are done and patties are cooked through. Serve with your choice of burger fixings.

Source: Adapted from Elephant Eats and Annie’s Eats

Taco Pasta Salad

Tags

avocado, black beans, cilantro, corn, pasta, salad, tomato

I’ve always loved pasta salads for their simplicity, and because it’s nice to have cool pasta in the summer heat. But most pasta salads seem so generic and don’t really have anything that makes them stand out or taste exceptionally good. This pasta salad is the exception. It has spices to add lots of flavor, and all sorts of yummy add-ins. I suppose it’d be great for picnics and potlucks, but I just make it as a dinner, and enjoy the leftovers at work. Keep it simple, and that way I don’t have to share! It’s also full of protein and veggies (and technically fruit since tomato and avocado aren’t vegetables), so it’s a wonderfully well rounded meal, and a great vegetarian option.Taco Pasta Salad

1 pound small shaped pasta, such as wagon wheel or bow tie
1½ cups salsa
1 (15-ounce) can corn
1 (15-ounce) can black beans, drained and rinsed
2 medium tomatoes, diced
½ cup chopped fresh cilantro
8 ounces (2 cups) shredded cheddar cheese
4 tablespoons lime juice
1 tablespoon cumin
2 teaspoon chili powder
½ teaspoon salt
¼ teaspoon freshly ground pepper
2 garlic cloves, minced
¼ cup olive oil
1 large (or 2 small) avocado, peeled, seeded, and diced, optional

Bring a large pot of water to a boil. Salt the pasta water, then cook according to the package directions. Drain; transfer to large bowl.  Add the salsa, corn, beans, tomato, cilantro, and cheese; stir to combine.

In a small bowl, combine the lime juice, cumin, chili powder, salt, pepper, and garlic; slowly whisk in the oil. Pour the dressing over the pasta salad then toss to combine. Add avocado last, if using. Serve immediately or store in the frig for up to 1 day (longer if you don’t add the avocado). Can be served cooled or warmed.

Source: Slightly adapted from The Way the Cookie Crumbles, who adapted it from Cara’s Cravings

Baked Creamy Chicken Taquitos

Tags

chicken, cilantro, cream cheese, lime, Mexican

This past week, I went on a huge cooking spree. I finally came up with a sort of game plan to try a bunch of recipes that I’ve been eying on different blogs. Most of them were entrees, which is a good thing because I noticed that I have a lot of desserts bookmarked, and not so many main dishes or non-sweet treats. Between a trip to save money and buy in bulk from Costco and a few trips to a couple different grocery stores, my frig and freezer are packed. I just had to make a milkshake to use up the ice cream in the freezer to make more room. Gee darn. 🙂

One of the dishes I was most excited to try were these chicken taquitos. Again, I’m behind the trend since bloggers have been posting about these bad boys for months now. But I am so glad I got around to trying them. They were phenomenal. And it’s so fun to make them! Taquitos are something I never thought to make. I buy them frozen when I feel like splurging on some really unhealthy food, and never thought twice about it.

Not only are these baked, which makes them way more healthy than their fried counterparts, but you get the hands on experience of really working with your food. The filling can be made in advance and left in the frig. I made my filling a few days ago on one of my days off, and just now rolled them tonight. Which, by the way, is also really easy. You can even freeze them so you always have some homemade taquitos on hand. So if this is the first time you’re seeing this recipe or you’ve seen it before and just haven’t tried it yet, please try these taquitos. You will love them!

Baked Creamy Chicken Taquitos

3 ounces cream cheese, softened
¼ cup salsa
1 tablespoon fresh lime juice
½ teaspoon cumin
1 teaspoon chili powder
½ teaspoon onion powder
¼ teaspoon granulated garlic
3 tablespoons chopped cilantro
2 tablespoons sliced green onions
2 cups cooked chicken, shredded
1 cup shredded Mexican cheese (or pepper jack, cheddar, Monterey, ect.)
12-16 6-inch corn or flour tortillas
Kosher salt
Cooking spray

Preheat oven to 425 degrees F. Lightly coat a baking sheet with cooking spray.

In a medium mixing bowl, combine cream cheese, salsa, lime juice, cumin, chili powder, onion powder, granulated garlic, cilantro, and green onions. Add chicken and cheese, mixing until thoroughly combined.

Working with a few tortillas at a time, place the tortillas between damp paper towels and microwave for about 20-30 seconds or until they are soft enough to roll without cracking. Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla. Roll the tortilla tightly around the filling, then place seam side down on the baking sheet. Repeat the process until all the filling is used up, spacing the taquitos evenly on the baking sheet so they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some kosher salt on top.

Bake for 15-20 minutes or until crisp and the ends start to get golden brown. If baking frozen taquitos, add a few extra minutes in the oven. Serve with sour cream, salsa, or guacamole.

Source: Our Best Bites