My family absolutely loves copy-cat Cafe Rio Cilantro Lime Rice. I serve it in tacos, burritos, or as a side dish with enchiladas or empanadas. In fact, lately we’ve been eating it so often lately that I figured I should find a way to make it at least a little more healthy. Using brown rice only takes about 20 extra minutes and I was worried my picky eaters would scoff at the change but they ate it up!
If you are looking for a vegetarian version of this recipe just substitute the chicken stock for veggie stock or water. You can use bottled lime juice instead of fresh if you’d like, but I really think the fresh lime juice makes a big difference in this recipe!
Do you ever go through “food phases,” where all you want to eat is a certain type of food? Lately, all I’ve been craving is spicy Asian food, so I decided to make this easy homemade kung pao chicken.
This is an update of a recipe I’ve been making for many years, from a cookbook I’ve had so long its cover is ripped off and pages are falling out. It’s one of the first stir fry dishes I learned how to make, and it’s still a family favorite. It’s an Americanized version of the Szechwan classic, but that doesn’t make it any less tasty.
I love cooking from scratch, especially on weekends when I have a little extra time. But most nights, I’m scrambling to come up with a healthy, tasty dinner, and it feels like a real challenge. That’s why I’ve developed a few recipes I call “Costco hacks,” which means they’re put together quickly with basic ingredients from my favorite warehouse store. This pesto rice is a go-to recipe I’ve made many times.
This dish has been a big hit at our house with adults and kids alike. The brown rice absorbs huge flavor from the pesto and lemon juice, grape tomatoes add freshness, pine nuts add richness and crunch, and cooked chicken turns the whole thing into a substantial entree. The recipe requires only 6 basic ingredients and 30 minutes to make, if you have chicken and rice already cooked.
If you’ve spent much time on our blog, you know we love rice and Mexican food. 5-Ingredient Spanish Rice is our most popular recipe, and Mexican or Southwest recipes always seem to be our favorites. This week I’m making another rice recipe that I absolutely love – Avocado Green Rice. If you’ve never had Green Rice (or Arroz Verde) before, you’re missing out, and the avocado just takes it to the next level.
This recipe gets its fresh flavor and touch of spice from cilantro, parsley, jalapeno, lime and garlic. I’ll be honest – this rice is actually great before you even add the avocado, but adding the avocado just gives it an extra kick. It adds a creamy texture that is so satisfying, and the avocado flavor complements the basic green rice perfectly.
Add this rice to tacos, use it in burritos or salads, or (if you’re me) eat it on its own. It’s so good, I could eat a big bowlful all by itself.
Ah, Spanish Rice. It makes me think of one of my favorite Mexican restaurants in my home town – the type of place that serves huge combo plates of Spanish Rice, refried beans and carnitas, all covered in cheese. For years I ate Spanish Rice in restaurants and for some reason was overwhelmed by the idea of making it at home, but once I looked at a few recipes, I saw how easy it really was. When I finally made it myself, I couldn’t believe I hadn’t done it before.