CINCO DE MAYO
Easy Mexican rice recipe that infuses garlic, onion, cumin, and tomatoes. This side dish pairs nicely with a plate of tacos, fajitas, beans, and more!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Yield: 14 servings
Author: Jessica Gavin
2 cups (400 g) long grain rice, extra long grain or jasmine
2 tablespoons (30 ml) olive oil
½ cup (70 g) diced yellow onion, ¼-inch dice
1 tablespoon (11 g) minced garlic
1 teaspoon (2 g) cumin
1 teaspoon (6 g) kosher salt
1 tablespoon (21 g) tomato paste
1 cup (155 g) diced tomatoes, ¼-inch dice
4 cups (960 ml) unsalted chicken stock, or broth
1 tablespoon (2 g) chopped cilantro
Add rice to a fine-mesh strainer. Rinse under cool running water until it runs clear, scrubbing the rice in between your fingers several times, about 1 minute. Shake the colander and lightly press with hands to drain the excess water.
Heat a Dutch oven or medium saucepan over medium heat, add 2 tablespoons of olive oil.
Once the oil is hot add in onion, saute until slightly translucent, 1 minute. Add garlic, saute until fragrant, 30 seconds.
Add the rice and turn the heat up to medium-high. Saute, stirring frequently until the grains are lightly toasted, 4 to 5 minutes. Make sure to scrape the bottom of the pan so the rice does not burn.
Turn the heat down to medium, add cumin and salt, saute for 30 seconds. Add in tomato paste, stir to combine, and cook for 30 seconds. Add in diced tomatoes, stir to combine.
Slowly pour in the chicken stock, and bring to a boil. Cover and then reduce to a simmer over low heat. Cook until the rice is tender, about 20 minutes.
Turn off the heat, keep the cover on, and allow the rice to sit for 10 minutes to absorb all of the water. Gently fluff with a fork. Taste rice and season with more salt as desired.
Garnish rice with cilantro leaves.
Recipe Yield: 7 cups
Serving Size: ½ cup
Substituting with tomato sauce: Add ¼ cup of tomato sauce for the tomato paste. Reduce the chicken stock to 3 ¾ cups to account for the additional liquid.
Using canned tomatoes: Canned diced tomato can be substituted for fresh. Make sure to drain the liquid before using it.
Storing: Rice can be stored in an airtight container for up to 5 days. To freeze, portion into small resealable plastic bags for up to 1 month.
Reheating: Reheat rice in the microwave on high power in a heatproof bowl in 30-second intervals, stirring in between, until warmed through. Defrost the rice first if frozen.
Chile and Lime Roasted Carrots
Serves 2 (serving size: about 1/2 cup)
A quick roast in a 500° oven, seasoned with olive oil and crushed red pepper, transforms baby carrots into a praiseworthy side. Finish with a pinch of salt and lime wedges, if desired.
1 teaspoon olive oil
1/4 teaspoon crushed red pepper
8 ounces baby carrots, trimmed
1/8 teaspoon kosher salt
2 lime wedges
Preheat oven to 500°.
Combine oil, pepper, and carrots on a baking sheet.
Bake at 500° for 15 minutes, stirring after 10 minutes. Sprinkle with salt. Serve with lime wedges.
Top of Form
This meal takes me back to my childhood. Grandma used to make pans and pans of this every summer. It’s delish and figure friendly.
1 whole Medium Zucchini Sliced Thin
1 whole Small Onion, Chopped
1 whole Green Pepper, Chopped
2 Tablespoons Jalapeno Chopped
1 teaspoon Basil
½ cups Taco Sauce
1 teaspoon Yellow Mustard
Shredded Cheese, For Topping (optional)
Sour Cream, For Topping (optional)
Start by warming a nonstick pan. Add just enough water to coat the bottom (you can also use veggie broth). Add veggies, jalapenos and simmer for a few minutes until onions start to look clear. Add basil, cover and cook a few more minutes until all veggies are soft. Add in taco sauce and mustard. Let this heat for about 5 minutes. At this point you can adjust the flavor if needed by adding more mustard or taco sauce. Before serving, I like to add a little shredded cheese and sour cream to the top.
This can be eaten as a main dish or side dish. This recipe will be enough for two people for a main dish or 4 people as a side dish.
Chocolate and pear quesadilla
Prep 5 min
Cook 1 min
Dessert quesadillas are great way to make a perfectly portioned treat for one! Stuffed with thinly sliced pears and mini chocolate chips, this satisfying dessert will leave you feeling warm and cozy. A hint of cinnamon gives it just the right amount of spice and enhances its sweetness. For a pretty presentation, try dusting the finished dish with additional cinnamon. What’s so great about this recipe is that you could throw it together in a moment’s notice because almost any fruit you have on hand will work in place of the pears. Try it with either strawberries, apples, or peaches.
unsalted butter ½ tsp
ground cinnamon ⅛ tsp
fat free flour tortilla(s) 1 small, (4-inches)
mini semisweet chocolate chips 2 tsp
raw pear(s) 3 thin slice(s)
Melt butter in a small nonstick skillet over medium-high heat. Sprinkle cinnamon over tortilla; then rub cinnamon into tortilla. Put tortilla, cinnamon-side down, in skillet; sprinkle chocolate over half of tortilla and top with pear. Fold top half of tortilla over filling; cook, turning once, until lightly browned, 2 minutes. Slice in half; serve.
Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes
Flavor packed roasted zucchini, squash and tomatoes made with garlic, parmesan cheese and herbs. These sheet pan veggies are incredibly simple yet full of delicious flavor and make a great healthy, easy summer side dish to any meal.
Servings: 6 servings
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
2 small zucchinis (1 lb.), cut into 1/2-inch thick slices
2 small yellow squash (1 lb.), cut into 1/2-inch thick slices
14 oz small Campari tomatoes, sliced into halves
3 Tbsp olive oil
4 cloves garlic, minced (1 1/2 Tbsp)
1 1/4 tsp Italian seasoning
Salt and freshly ground black pepper
1 cup (2.4 oz) finely shredded Parmesan cheese
Fresh or dried parsley, for garnish (optional)
Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.
In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible, let rest 5 - 10 minutes to allow flavors to infuse into oil). Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.
Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 - 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.
Roasted Potatoes & Kale
1 pound potatoes, chopped into bite sized pieces 2 cloves garlic, minced 2 tablespoon olive oil, divided 1/2 pound fresh kale (about 1 small bunch), rinsed with stems/tough ribs discarded, then roughly chopped salt & pepper to taste
Preheat oven to 450°F.
In a large bowl, combine the potatoes with 1 tablespoon oil, minced garlic, salt and pepper. Transfer the potatoes to a baking sheet and bake in the preheated oven for 15-20 minutes.
In the same bowl, toss kale with remaining 1 tablespoon oil along with salt and pepper to taste. After potatoes have roasted, add the kale on top of the potatoes. Return to the oven and roast for another 10 minutes, or until kale is crisp. Serve potatoes and kale hot or at