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!
I’m always looking for recipes that are simple, tasty and healthy, and this 30-Minute Chicken Chili is all of those things. It’s spicy and satisfying, and it cooks up quickly with just a few staple ingredients. My family loves my Smoky Chipotle Turkey Chili recipe, but this chicken chili is lighter and less expensive to make. It’s more of a broth-based soup than a meaty chili.
There aren’t many foods I dislike, but I don’t really like quinoa. There, I said it. I know quinoa is trendy and good for you, but I just have never liked the taste of it. Until now. Recently, I was at a food blogger event, and one of the lunch selections was this amazing Southwest salad with black beans, quinoa, queso fresco, and fresh vegetables. With this recipe, I’ve found a way to eat quinoa that I really love.
This salad is substantial, super tasty, and vegetarian. I serve it with a cilantro lime vinaigrette, and even kids will eat it. I love how healthy it is, and how easy it is to make.
During the past week we’ve celebrated a high school graduation, bought season passes to the water park, and fired up the grill at least three times. I guess you could say summer is underway! I love the tastes of summer, especially tangy citrus flavors like lime and lemon. I developed this recipe for Chipotle Lime Honey Vinaigrette to go with my Chipotle Lime Chicken Kabobs, but it goes great with any kind of salad, grilled fish or shrimp.
There are so many flavor directions you can go with a basic vinaigrette, but this combination of chipotle, lime and honey is one of my favorites. This dressing is tart, sweet and spicy without being overpowering. It’s fresher and less expensive than bottled dressing.
I love sour cream on all types of Mexican food – its creamy coolness tames the heat from chiles and adds richness and tang to tacos, burritos, nachos, tamales, and lots of other dishes. Sour cream also makes an excellent base for a flavorful sauce, like this Chipotle Lime Crema.
I developed this recipe as a dipping sauce for my Chipotle Lime Chicken Kabobs, but it also tastes great with Allie’s Black Bean Tacos, Cilantro Lime Shredded Chicken or just about any of our Mexican or Southwest recipes. It’s actually a faux crema – true Mexican crema is made with heavy cream and buttermilk, not sour cream. This sauce only takes about five minutes to make, and you can serve it with fish, shrimp, chicken, pork, beef, beans or vegetables.
It’s almost June, so I guess summer is here! I love summer foods, especially grilling. I eat a lot more hamburgers, hot dogs and potato salad than is good for me during the summer, but grilled chicken is one summer food you don’t have to feel guilty about. I love these Chipotle Lime Chicken Kabobs because they’re delicious, high in protein and low in calories, and because all foods are more fun when you serve them on a stick! Making meat, vegetables or fruit into kabobs just makes the food seem a little more fancy.
This recipe for Chipotle Lime Chicken Kabobs takes only about half an hour to make, but you do need to allow time to let the chicken marinate for anywhere from 30 minutes to overnight. The kabobs are moderately spicy, so they’re popular with both kids and adults.
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.
Earlier this week I made one of my favorite recipes: fresh homemade salsa verde. I made it as a treat for my family to snack on with chips, but of course I had to make a double batch so we could enjoy one of our favorite weeknight dinners the next day: salsa verde chicken enchiladas.
Chicken enchiladas are a staple in our house. Red enchilada sauce is my personal favorite, but my husband absolutely loves salsa verde on anything, especially enchiladas. This is one of my favorite chicken enchilada recipes because it’s easy, quick, and filled with cheesy, saucy goodness. These enchiladas only have 5 main ingredients, and they’re things I almost always have on hand.
I love salsa: salsa roja, corn salsa, pico de gallo, mango salsa, I’d be happy to eat salsa every single day. But I think salsa verde might just be my favorite. I bought salsa verde for years without thinking about making it myself, for some reason I always thought it was going to be difficult or require complicated ingredients. Last year my family planted a large garden for the first time and we made salsa verde from our own homegrown tomatillos. It was hands down the best salsa verde I’ve ever had, and I couldn’t believe how easy it was. After that summer I’ve never gone back to store-bought salsa verde.
While traditional red salsa is tomato based, salsa verde is tomatillo based. If you’ve never cooked with or purchased tomatillos, they’re those small green tomatoes with husks on them. They’re not actually tomatoes, just a member of the tomato family and they have a bright, fruity flavor that I think comes out especially well when they’re roasted.
Everybody likes a dish they can customize, and that might be one of the reasons Mexican posole is trending in California and other parts of the U.S. Posole is certainly not new, but it seems to be gaining in popularity. Like Vietnamese pho, posole is a flavorful soup that individual diners top with fresh vegetables at the table. There are green chile and red chile versions of posole, usually made with chicken or pork.
This easy green posole recipe is made with fresh chiles and tomatillos, so it’s not as quick as my red posole, which gets its chile flavor from canned enchilada sauce. I still call it easy, though, especially because you can cook it hands-free using an electric pressure cooker or crock-pot. This recipe makes a big batch of soup, so you can freeze some of it in small containers for individual meals, or freeze half to serve for dinner later on a night you don’t have time to cook.