Cooking

Mexican Rice

~ lindy

Mexican Rice

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*3 tablespoons Extra Light Olive Oil

*4 Cloves Garlic, pressed or minced

*1 medium Onion, diced

*1 3/4 cups Long Grain White Rice, rinsed

*1/4 cup Long Grain Brown Rice, or white, rinsed

*1 teaspoon Cumin

*1/2 teaspoon Kosher Salt

*1/2 teaspoon Freshly Ground Black Pepper

*1/8 teaspoon Red Pepper or to taste, optional

*1/4 teaspoon Turmeric

*2 cans (10 ounce) Rotel Diced Tomatoes with Green Chilies

*3 cups Low-Sodium Chicken Broth

*1 can Black Beans, drained and rinsed (optional)

*Fresh Cilantro, chopped

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Heat in a skillet olive oil on medium heat, add onions and sauté until translucent then add the garlic and sauté 1 additional minute.

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Add the rice slowly to the onion mixture cook for 2-3 minutes. Then stir into rice mixture: Cumin, salt, black pepper, red pepper and turmeric, stir until combined. Pour in the tomatoes and cook another 2-3 minutes and then pour in the chicken stock.

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Cover skillet and Simmer the rice mixture for about 15 minutes, careful not to overcook. Add black bean and serve with topping of chopped cilantro.

Enjoy!

Lindy

 

Thai Chicken Noodle Bowls

~ lindy

Thai Chicken Noodle Bowls

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Makes 3 bowls

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Combine in a bowl:

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*1 1/2 cups cooked Lemon Rotisserie Chicken, cubed

*2 medium Zucchini, spiral cut (noodles)

*3 tablespoons red onions sliced thin (optional: Soak onions in 3 tablespoons white vinegar for 15-20 minutes, then drain off vinegar and discard)

*1/4 cup sunflower seeds

*1/4-1/3 cup Small cubed Pepper Jack Cheese

*Red Thai Sauce, recipe below

*Cilantro, Garnish

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Toss together in bowl until evenly coated in Sauce. Marinade in the fridge 2 hours if desired for more flavorful zucchini noodles.

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Thai Sauce

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*1/3 cup granulated Sugar

*3 tablespoons Water

*1 tablespoon Cornstarch

*1 Tablespoon Rice Vinegar

*Pinch Salt

*1/2 teaspoon Soy Sauce, like Western Family lite or low sodium

*1/8 cup Maraschino Cherry Juice

*1 1/4 teaspoons chopped Pimentos, bottled

*2 Garlic Cloves, pressed or minced

*1/4-1/2 teaspoon Red Pepper Flakes, depends on degree of hotness

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In a small sauce pan add the; sugar, water, cornstarch and rice vinegar and bring to a boil and begins to thicken. Then add the salt, soy sauce and maraschino cherry juice. Stir until slightly thick (cool slightly) and add to the noodle chicken mixture.

Enjoy!

Lindy