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Showing posts with label Southwestern. Show all posts
Showing posts with label Southwestern. Show all posts

Cilantro Lime Rice

Comments (0) | Monday, October 17, 2011

Ingredients:

  • 2 cups water
  • 1 cup rice
  • 3 Tbs olive oil
  • 2 cloves garlic, minced (1 tsp)
  • 1 tsp grated lemon zest
  • 1 Tbs lime juice
  • salt to taste
  • 2 cups finely chopped fresh cilantro
  • 2 cups baby spinach, finely chopped
  • 3 scallions, finely chopped
  • salt to taste
Directions:
  1. In a large saucepan, bring the water to a boil.  Add the rice, olive oil, garlic, leon zest, lime juice, and salt and reduce to medium heat.  Stir gently, cover and simmer slowly for about 25 minutes, or until the rice is tender.  Leave the rice covered so the steam stays in, making the rice fluffy.  
  2. Transfer the rice to a large mixing bowl.  Add the cilantro, spinach, scallions, and salt.  Combine thoroughly.
Nutrition facts:
  • 290 cal
  • 11g fat (1.5g sat)
  • 5g protein
  • 44g carbs
  • 35mg sodium
  • 0mg cholesterol


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Havana Black Beans

Comments (0) |

Ingredients:

  • 1 Tbs olive oil
  • 1/2 medium onion, finely chopped
  • 1/2 medium red pepper, finely chopped
  • 1/2 medium green pepper, finely chopped
  • 1 clove garlic, minced (1/2 tsp)
  • 1 tsp cumin
  • 1 tsp dried thyme, or 1 Tbs fresh
  • 2 bay leaves
  • 1 tsp canned chipotle chilies, minced with sauce
  • 2 (15 oz) cans cooked black beans, rinsed and drained well
  • 1 cup water
  • 1 cup coconut milk
  • 1 tsp lime juice
  • salt to taste
  • 2 scallions, finely chopped
  • 1/2 cup finely chopped fresh cilantro
Directions:
  1. Heat the olive oil in  a medium saucepan, and saute the onion for 3 minutes, until it is golden brown.  Add the peppers and garlic; continue to saute for 2 minutes.  Add the cumin, dried thyme, bay leaves, and chipotle chilies; combine well.
  2. Add the black beans, water and coconut milk to the pot, and stir well.  Simmer the beans for 10-15 minutes.  Stir in the lime juice and salt.
  3. Ladle the beans into serving bowls, and top each bowl with the chopped scallions and cilantro.
Nutrition facts:
  • 280 cal
  • 11g fat (6g sat)
  • 13g protein
  • 34g carbs
  • 0mg cholesterol
  • 780mg sodium


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Spanish Rice Bake

Comments (0) | Sunday, September 25, 2011


Original Recipe Yield 6 servings
 

Ingredients

  • 1 pound lean ground beef
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped green bell pepper
  • 1 (14.5 ounce) can canned tomatoes
  • 1 cup water
  • 3/4 cup uncooked long grain rice
  • 1/2 cup chile sauce
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Worcestershire sauce
  • 1 pinch ground black pepper
  • 1/2 cup shredded Cheddar cheese
  • 2 tablespoons chopped fresh cilantro

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
  3. Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
  4. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro. 
recipe from http://allrecipes.com/recipe/spanish-rice-bake/detail.aspx# 


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Southwest White Bean Chili (from Ruth Harris)

Comments (0) | Tuesday, September 13, 2011

Ingredients:

  • 1 Tbsp. olive oil
  • 1 1/2 lb. boneless, skinless chicken, cut into small cubes
  • 1/4 cup chopped onion
  • 1 cup chicken broth
  • 1  4 oz. can chopped green chilies
  • 2 cups white beans, soaked and cooked (can use a 19 oz. can of white kidney beans)
  • 1 tsp. garlic powder
  • 1 tsp. ground cumin
  • 1/2 tsp. oregano leaves
  • 1/2 tsp. cilantro leaves
  • 1/8 tsp. ground red pepper
  • 2 green onions, sliced
  • Monterey Jack cheese
  • sour cream
Directions:
  1.  Heat oil in a large saucepan over medium-high heat.  Add chicken and onions; cook 4-5 minutes.  
  2. Stir in broth, green chilies, and spices; simmer 15 minutes.
  3. Stir in beans.  Simmer 5 minutes.
  4. Top with onions.  Garnish with Monterey Jack cheese and sour cream.
Makes 4 cups. 


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