Tag: food from other lands

Spicy Mexican Rice

If you read my last post for Tequila Lime Chicken, you saw that I promised the recipe for the Mexican Rice that I served along side of it.  Well, you will not be disappointed!  This rice was very tasty!!  This recipe can also be found in the Pioneer Woman’s cookbook and here on her blog.

I halved her recipe since I was just making it for my hubby and me, but there was still enough for 4 people!  I’ll list the ingredients that she includes, and you can tweak it from there.  Just know that this quantity will probably serve 6-8 people.

Here’s what you’ll need:

  • 2 tbsp canola oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 cups long-grain rice
  • One 10 oz. can Rotel Diced Tomatoes w/ Green Chiles
  • One 14 oz. can whole tomatoes (I used crushed tomatoes because we don’t like big chunks of tomato)
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper (a little goes a long way with this!)
  • 1 tsp salt
  • 2-3 cups low-sodium chicken broth
  • Fresh cilantro, chopped, for garnish (optional)

Heat oil in a large skillet over medium-high heat.

Chop onion (the smaller the dice the better, in my opinion)

and garlic

and add to the hot canola oil.  Cook for 3 to 4 minutes, until the onions are nice and translucent.

Reduce your heat to low and add the rice.

Cook for 3 minutes, stirring constantly so the rice doesn’t burn.

Add Rotel,

canned tomatoes,

yummy cumin,

salt and cayenne pepper.  Stir to combine and cook for about 2 minutes.

Add the chicken broth,

and bring to a boil.  Once your rice is boiling, turn the heat down to low, cover, and simmer for 10 to 15 minutes, or until rice is tender.  Once all the liquid is absorbed, give the rice a little taste to see if you need to add more liquid.  Once rice is cooked thoroughly, you can add the chopped cilantro for garnish.

Doesn’t that look tasty?!  Well, it was!  I hope you enjoy!

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Tequila Lime Chicken

I’m always looking for new ways to make chicken, so when I saw this recipe in the Pioneer Woman’s new cookbook, I knew I just had to try it out!  As with most of my recipes, I made enough just for my husband and me, so if you are making this for more than 2 people, you’ll want to adjust the quantities.

Here’s what you’ll need:

  • 3 limes
  • 5 garlic cloves, peeled
  • 1 jalapeño, sliced
  • 1 tsp salt
  • 1/2 cup chopped cilantro
  • 5 tbsp olive oil
  • 3/4 cup tequila
  • 2 boneless, skinless chicken breasts

This marinade quantity can be used for up to 6 chicken breasts.  Since I only had two, I poured what I needed and saved the rest for next time.

Start by slicing your limes in half.  Squeeze the juice of all the limes into a food processor or blender.

Add the peeled garlic.

Slice your jalepeño, with the seeds and membranes intact,

and add it to the blender.

Next add cilantro and olive oil.  I forgot to take a picture of the cilantro.  Oops!

Now it’s time for the tequila!!!!!  It’s amazing how much flavor this adds.

Blend until thoroughly pureed.

Add chicken to a Ziploc bag and pour the marinade over it.  Seal and refrigerate for several hours or overnight.

When your chicken is done marinating, grill over medium-high heat for about 5 minutes on each side.  I’m a big fan of only flipping your meat once, so make sure you cook it long enough on the first side before you flip it.

Look at those beautiful grill marks!  And you can still see some of the green marinade in the cracks!

Once your chicken is done cooking, remove it from the grill and let it rest for a few minutes before slicing it into strips.

Serve along side some Mexican rice (recipe to follow), refried beans, and some warmed flour tortillas.  I added some freshly grated cheddar cheese on the side as well.  You could also include some pico de gallo, guacamole, and sour cream.  Hope you enjoy!!

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Chicken & Black Bean Taquitos

Steve and I are part of a Couples’ Bible Study with several of our friends, and we’re studying the book His Needs, Her Needs by Willard F. Harley, Jr.  In the first couple chapters of the book it talks about making deposits and withdrawals in each other’s “Love Bank.”  While the group was discussing some of the chapter, I leaned over to Steve and quietly asked what I could do to make a deposit in his Love Bank.  He immediately answered, “Make dinner.”

I’m ashamed to say that lately I have been very lacking in the dinner making department.  I don’t know if it’s because I’ve been tired because of the pregnancy, or maybe I just got used to not making dinner when I was super nauseous for several weeks and I could only eat a very select variety of foods.  Either way, we have eaten out or ordered in more than I care to say in the past few months, and my husband has felt neglected because of it (even if he won’t come right out and say it).

So when he told me that making dinner would add to his Love Bank, I decided then and there that I would try make dinner every night, unless unforeseen circumstances or plans prevent me from doing so.

I’ve been looking up and trying out new recipes that I’ve never made before, and I thought I might as well share them with you along the way!  This recipe for chicken & black bean taquitos is adapted from a recipe I found on foodgawker.com, and it’s actually pretty healthy!

Here’s what you’ll need:

  • 2 boneless, skinless chicken breasts, cooked and shredded (each breast can make 2-3 taquitos, so plan accordingly)
  • 1 Tbsp ground cumin
  • 1 tsp cayenne pepper
  • salt and pepper
  • 1/2 cup chicken stock (or broth)
  • 1/3 cup black beans, drained
  • 1/4 cup roasted red peppers, sliced or diced
  • flour tortillas
  • cheddar cheese (freshly grated tastes the best)
  • cilantro

Start by adding cooked and shredded chicken to a medium skillet over medium high heat (drizzle some olive oil on the pan before adding chicken).

 

Add cumin, cayenne pepper, salt and black pepper to the chicken.

 

Give it a good stir so that the spices coat each piece of chicken.

 

Pour chicken stock into the pan.

 

Bring to a boil and let simmer until all the liquid has evaporated (about 5 minutes).

 

While chicken stock is simmering, add black beans to the skillet and give it a stir.

 

Once all the liquid has evaporated add roasted red peppers to the chicken and beans and stir to combine.

 

Heat tortillas in the microwave fore about 30 seconds to soften them.  Place a tortilla on a cookie sheet (I put foil down over the cookie sheet for easy cleanup).  Then add some freshly grated cheese down the middle of the tortilla.

 

Add some of the chicken and black bean mixture to the tortilla.  Remember that you’re going to be rolling these, so don’t over fill it.

 

Next add some chopped cilantro.  You can omit this step if you’re not a cilantro fan.  I, for one, am a HUGE cilantro fan, so of course I added it.

 

Roll the tortilla and set it on the cookie sheet seam side down.  You don’t want the tortilla to unroll on you!

 

Once you have all your taquitos rolled, place in a 425° oven for about 15 minutes, or until tortillas are golden brown and crispy.  Turn taquitos over after 10 minutes to let the other side brown up.

 

Serve taquitos with freshly made salsa or guacamole.  They’re delicious, and the crispy tortilla adds great texture!  Hope you like them as much as we did!