Happy Cinco de Mayo! In honor of this day, I created a Mexican inspired feast for the family tonight. I had plenty of time to play in the kitchen – with great results!
On the menu:
- Cumin Grilled Chicken
- Spanish Rice
- Roasted Corn and Okra
Cumin Grilled Chicken. I used this simple recipe from Ellie Krieger. Four ingredients for grilled chicken greatness! I didn’t know what to expect from a rub of just cumin, salt, and pepper, but it definitely worked. The chicken had the distinctive cumin taste that we identify with many Mexican and Tex-Mex dishes without being overwhelming. The chicken was thinly sliced and grilled for ~5 minutes per side.
Spanish Rice. This was a little recipe I came up with as I went along. They sell Spanish rice in boxes, but who want that? It’s much more fun to make your own!
Ingredients:
- 1 c. brown rice, uncooked
- 1 3/4 c. vegetable stock
- 1 (8oz.) can of tomato sauce
- 1 small onion, diced
- 1 tsp. minced garlic
- 1 tsp. chili powder
- 1 T. olive oil
Directions:
- Heat olive oil in saucepan over medium-high heat.
- Saute onion and garlic in oil for ~3 minutes.
- Add remaining ingredients and bring to a boil.
- Once boiling, cover and bring heat to low.
- Simmer until liquid is absorbed.
The end result is a thick, tomato-y, Spanish inspired pot of goodness. I love my carbs, but I’ve never been a big fan of the boxed Spanish rice. This batch of rice put the store-bought stuff to shame – and so easy! Give it a try. I wish I made more because it would be great with black beans for an easy lunch. Endless possibilities!
Roasted Corn and Okra. Nothing fancy here – just two frozen veggies roasted at 400* until cooked and browned a bit. I always associate corn with Mexican food, so it was a must!
An enjoyable dinner for an enjoyable night. I ate on the deck as my sweetness looked on. Such manners!
Of course she needs her own chair! What?! You think I would treat her like a dog?!
Buenas Noches!
