This crisp, colorful salad features juicy mango, tender chicken, and crunchy veggies, all tossed in a tangy Asian dressing and topped with toasted peanuts for a vibrant, flavor-packed dish!
Flavor: Bright, tropical, and lightly savory, this salad delivers the perfect balance of sweet, tangy, and fresh in every bite.
Recommended Tools: A veggie chopper will make prep work a breeze. Store everything in prep containers to whip up a fresh salad every day of the week.
Swaps: For a nut-free salad, use pepitas, sunflower seeds, hemp seeds, or homemade croutons.
Ingredient Tips
Mango: Choose a whole, unbruised mango that’s slightly soft. If using frozen mangoes, they should be thawed before dicing.
Vegetables: Go for color! Add red bell peppers, crisp green or red onions, and use English cucumbers, as they stay crunchy longer than regular field cucumbers.
Greens: Use a bag of shredded coleslaw and salad mix to save on prep.
No mangoes? Try using a jar of mango chutney and drop small dollops into the salad in Step 2. Or try diced peaches or nectarines, sliced strawberries, or blueberries.
This is a great recipe for using up leftover veggies like peas, corn, asparagus, mushrooms, or tomatoes.
Try a different protein like grilled shrimp, salmon, or tuna, or even tofu for a meatless main.
Store leftovers in the fridge up to 3 days, keeping salad, fixings, and dressing separate. Stir before serving as a salad or use in pita pockets or wraps for a quick lunch.
Fresh Fruity Salads
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Mango Chicken Salad
This delicious mango chicken salad is the perfect fusion of Asian inspired flavors with protein, fresh fruits, and veggies.
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Total Time 25 minutesminutes
In a large bowl, add romaine, cabbage, and bell pepper. Toss to combine.
Top with chicken, diced mango, and sliced cucumber.
Drizzle with the dressing and top with green onions, cilantro or mint, and roasted peanuts.
Other optional additions to this salad include fresh bean sprouts, sliced snap peas, julienned carrots, or water chestnuts.
Culinary herbs add freshness and flavor to our meals. Growing them at home means that a quick trip to the garden or to the pot at the front door can yield a handful of aromatic goodness. It is often assumed that herbs require full sun to thrive, but many herbs prefer to grow in shade, or at least in partial shade. These shade-loving herbs include plants native to regions as diverse as the Mediterranean, North America, and Southeast Asia. Some of them are deeply familiar, and others may be more surprising.
Here are 13 herbs for shade that are staples in my kitchen. (If you have a favorite shade herb that you don’t see here, let us know in the comments.)
It took me years to learn that basil appreciates shade where summers are very hot. It begins to make sense when you realize that Ocimum species are native to tropical Asia and Africa, which conjures leafy forests. While basil will grow in full sun (with adequate watering), in hot summer climates it thrives in either full shade, afternoon shade, or dappled shade. The most shade-loving basils in my experience are purple, Thai, and Greek, in that order. Lemon basil also likes shade, while sweet (so-called Italian) basil will take more sun. Purple basil relishes shade, where it is as ornamental as it is delicious. During this very hot July my Thai basil planted in full sun is tall and full of flowers, but wilts twice a day, while the pot in full shade has remained more compact, is bushy with fragrant leaves, and has not bloomed yet; plus, it does not require double watering.
Mint
Above: This mint is Mentha spicata.
The mint we buy in grocery stores is Mentha spicata, a semi-aquatic perennial native to Eurasia and Southwest Asia. With a tendency to proliferate when planted in-ground, contained in a (large) pot it loses its invasive potential. This mint thrives in shade, where it will also guzzle less water than if it is planted in sun. Harvest it by pinching or cutting it back to another set of leaves, and water it deeply, rather than sprinkling the surface of the soil.
Coriander, or Cilantro
Above: Bolting ain’t bad—cilantro’s flowers turn to delicious coriander seeds.
The herb cilantro (Coriandrum sativum, native to Southern Europe and the Mediterranean) is also known as coriander in English, while in the United States, the seeds are always called coriander. Grown in shade, cilantro is slow to bolt and you will be harvesting its succulent leaves for longer than from a plant in full sun. When it does bloom, the pollinated flowers form citrus-forward seeds, which are an ephemeral delicacy while still green.
Parsley
Above: Parsley dislikes humid heat and will appreciate shade.
Parsley, another soft herb, will flourish in half a day of shade or in high, bright shade. Whether it’s curly or flat-leaf, Petroselinum crispum, native to Europe and parts of the the Mediterranean, will be slower to bolt when shaded.
This chicken tortilla soup recipe is easy to make with just one pot!
Tender chicken breasts are simmered in seasoned broth with beans and veggies and then topped with fried tortilla strips and avocado slices for an easy anytime meal.
It’s quick to prep in just one pot.
No need for cooked chicken, it simmers in the broth making it easy and flavorful!
It’s packed with veggies and beans (add extra if you’d like) for a hearty soup packed with goodness.
Everyone loves the flavor and it reheats and freezes well.
What You’ll Need To Make Chicken Tortilla Soup
Chicken:I use boneless skinless chicken breasts for this soup—they do not need to be pre-cooked or browned. You can replace it with chicken thighs or leftover rotisserie chicken (see recipe notes). Frozen chicken can also be used; just allow more time for cooking.
Vegetables: Onions, Rotel tomatoes, and corn add flavor to this chicken tortilla soup.
Broth: I prefer chicken broth in this recipe, but you can use beef or vegetable broth. Low-sodium chicken broth works well too.
Tortilla Strips: Homemade tortillas taste best in this recipe and are super easy to make, or you can buy them. Short on time? Crush up some tortilla chips or Fritos.
Stretch the chicken further by adding extra vegetables, like green bell pepper or zucchini, and broth.
Add 2 cups extra broth to the soup and add cooked white rice to the bottom of each bowl to stretch the soup further.
How to Make Chicken Tortilla Soup
Make tortilla strips (recipe below).
Soften onion, garlic, and jalapeno. Add the remaining soup ingredients (including raw chicken breasts) and simmer.
Remove chicken, shred, and return to the soup.
Serve with desired toppings—see my favorites below.
Add Fun Toppings!
Chicken tortilla soup is a fun family recipe—set out your favorite toppings and let everyone dress their own bowl.
Sour cream, salsa, or guacamole.
Cheese: Crumbled cotija cheese, cheddar cheese, or shredded Monterey jack cheese.
Flavor Boosters: Lime wedges, black olives, green onions.
Storing Leftovers Soup
Keep leftover chicken tortilla soup in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave and add fresh toppings.
Freeze leftover soup in zippered bags for up to 3 months and thaw overnight in the refrigerator before reheating.
More Chicken Favorites
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Chicken Tortilla Soup
This chicken tortilla is hearty and comforting with just the perfect spicy kick.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
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For the tortilla strips, cut the tortillas into ¼-inch strips. In a small pan, heat ¼ cup of vegetable oil over medium-high heat.
Add the tortillas, in small batches to the oil and fry them until they are crisp, about 1 minute per side. Remove from the oil and drain on a paper towel. While warm, sprinkle with salt to taste.
In a large pot, heat olive oil over medium heat. Add the onion, garlic, and jalapeño to the pot, and cook until the onion is softened about 3 to 4 minutes.
Add in the chicken broth, black beans, crushed tomatoes, diced tomatoes with juices, corn, lime juice, cilantro, ground cumin, and chili powder. Stir to combine.
Add the chicken breasts and bring the soup to a boil over high heat. Reduce the heat to a simmer and cook uncovered for 20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it with two forks. Add the shredded chicken back to the pot and simmer for an additional 3 minutes. Taste and season with salt and pepper.
Spoon soup into bowls and top with tortilla strips, lime wedges, and sliced avocado.
Chicken: This recipe uses chicken breasts that are 6oz each. If your chicken is larger or smaller, adjust the cooking time as needed. The chicken is added to the soup raw and simmers in the soup. Toritlla Strips: Tortilla strips can be replaced with tortilla chips or they can be cooked in the air fryer or oven. Toss the strips with 1 ½ tablespoons of oil and salt. Cook in the air fryer at 350°F for 2-4 minutes or until crisp or bake at 350°F for 11-14 minutes. Check the strips early to ensure they don’t burn. Spice: Reduce the spice by replacing jalapeno with green chiles. Serving suggestion: Create a fun meal by serving it with a variety of toppings. Leftovers & Freezing: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. To freeze, cool completely, transfer it to a freezer-safe container or resealable plastic bag for up to 4 months.
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals. See more posts by Holly
This pork carnitas recipe is so flavorful and moist and the best part? They are crazy easy to make with only a few ingredients and a slow cooker!
We had a little Mexican Pot luck in my neighborhood the other night. It was tons of fun and so nice to have everyone out together and just enjoy each others’ company. Everyone brought a dish to share and it turned out perfect. I decided to go with carnitas. I looooooove this pork. It is one of the most simple ways to make carnitas, but it is so juicy and flavorful. I love that you just throw it in the crockpot and don’t think about it all day. You may wonder if with so few ingredients it’s really that delicious, but it is.
I made one big fat error this time around. You may not think it’s that big of a deal, but for me it is. At about 12:30 in the afternoon I realized that I had not placed the pork in the crock. DANGIT!!!! I am a huge, huge believer in letting roasts, and all kinds of pork cook for 8 hours in the crock on low. It is soooooooooo much more juicy, tender and flavorful. I promise. This pork still turned out well, but it would have been 1 million times better if I had been more on top of things. SO, when you try this, don’t forget to slooooooow cook it.
Ingredients for Slow Cooker Pork Carnitas
The ingredients for crockpot pork carnitas are simple and pack so much flavor. You will need a few ingredients for a dry rub and then a few items for cooking the pork in the slow cooker. The orange juice and lime juice add the punch of citrus you want in carnitas! This is what you will need:
Corn Tortillas
Queso Fresco
Cilantro
For the Rub
Seasonings: Dried Oregano, Ground Cumin, Smoked Paprika, Kosher Salt and Pepper
Garlic
Oil
For the Pork
Pork Shoulder/Butt
Onion
Garlic
Jalapeno
Fresh Black Pepper
White Vinegar
Kosher Salt
Oranges
Limes
The measurements for each ingredient can be found in the recipe card at the end of the post so keep scrolling for all the details!
How to Make Pork Carnitas
Now we come to my favorite part of this slow cooker carnitas recipe…the simplicity! Here are the basic steps:
Combine: Add all the ingredients for the dry rub together in a small bowl and then rub it all over the outside of the pork. Place it in the slow cooker.
Add: Juice the oranges over the pork and leave one of the oranges in the slow cooker. Add the rest of the ingredients to the slow cooker.
Cook: Set the slow cooker to low heat and cook for 10-12 hours or until the meat falls apart.
Shred: Using two forks, shred the pork and leave it in the juice in the crockpot. Pull out the orange peels.
OPTIONAL: If you crave those crispy edges on your carnitas, place the pork on a baking sheet and stick it in the oven to broil for a few minutes.
Serve: Dish up the pork into warmed corn tortillas with some cilantro, diced red onions and queso fresco on top. Avocado slices also make a great addition!
These instructions can also be found in the recipe card at the end of this post.
Watch How to Make Slow Cooker Pork Carnitas
What are Carnitas?
Carnitas are the Mexican version of pulled or shredded pork and can be used for tacos, burritos, quesadillas, nachos, enchiladas, tostadas or just to eat plain. The meat is cooked low and slow and is so tender that it practically melts in your mouth.
The meat is usually braised or roasted in lard until it is super tender. We have a roasted pork carnitas recipe that is super popular on the blog if you want to go the traditional route. We also have an Instant Pot Carnitas recipe that gives you carnitas in a fraction of the time.
What is Queso Fresco?
Queso Fresco is a semi-soft cheese, white in color. It is often used in Mexican cuisine. It is mild in flavor and slightly tangy.
What Can You Substitute For Queso Fresco?
Cotija cheese is the best substitute for queso fresco, but usually if you can’t find one, you won’t find the other. A mild feta cheese is your next best substitute for queso fresco.
Can I Use Pork Loin to Make Carnitas?
You really want to use pork shoulder or pork butt because they have a higher fat content which makes them super tender and juicy. Pork loin is a little too lean for carnitas, but if you have a pork loin that you want to use up, try our rosemary pork tenderloin! It’s fabulous!
What to Serve with Pork Carnitas
Homemade crockpot carnitas can be topped with pico de gallo, fresh salsa or guacamole. If you are looking for delicious side dishes, here are some ideas:
Storing and Reheating
Pork carnitas should be stored in the refrigerator in an airtight container. They will keep for 3-4 days.
Carnitas also freeze extremely well. Allow them to cool completely and then place them in a freezer safe container. They will keep in the freezer for up to 3 months.
To reheat carnitas, I prefer to sauté them on the stove top to recreate those crispy edges. Add a little oil to a skillet and heat them up until warmed through.
Learn how to make delicious and tender pork carnitas in your slow cooker with this easy recipe. Perfect for tacos, burritos, and more, this is a crowd-pleasing dish that can be prepared ahead of time.
More Slow Cooker Recipes to Try:
Servings: 8servings
Prep Time: 30 minutesmins
Cook Time: 1 hourhr
Total Time: 1 dayd8 hourshrs30 minutesmins
Description
I looooooove this pork. It is one of the most simple ways to make carnitas, but it is so juicy and flavorful.
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Combine the dry rub ingredients and rub it all over the pork. Place in the slow cooker.
Cook for 10-12 hours or until the meat is falling apart.
Using two forks, shred the pork and leave it in the juice in the crockpot. Pull out the orange peels.
OPTIONAL: Place the pork on a baking sheet and stick it under the broiler for a few minutes. You can also sauté it in a skillet with a little oil in batches. Then place it back in the juices in the crockpot to serve.
We like to serve ours with warmed corn tortillas, cilantro, diced red onions and cotija or queso fresco and sometimes a little avocado.
This easy corn salsa recipe is a vibrant addition to any fiesta and is ‘muy delicioso’!
Sweet kernels of corn are mixed with jalapeño, red onion, and cilantro and tossed in fresh lime juice!
It’s light, refreshing, and delicious.
Plus, it’s easy to make and packed with colorful, nutritious ingredients.
Versatile! Use corn salsa as a dip with tortilla chips or as a topping in tacos, grilled meats, or fish.
Ingredients for Corn Salsa
Corn: You can use fresh sweet corn, frozen corn, or canned drained corn. If using canned, be sure to drain well. You can also use fresh corn off the cob.
HOLLY’S TIP: If using ears of corn, you can grill them first and then chill them for a grilled corn flavor. Brush the corn with a bit of oil and place it on a medium-high grill, turning occasionally, until lightly charred. Cool completely before cutting the corn kernels off the cob.
Mix-Ins: I love adding fresh cilantro to this salsa. Red onion adds a slight crunch and bite. Use as much or as little jalapeño as you like, and keep the seeds for an extra kick!
Lime: Fresh lime juice adds the best flavor and helps blend the ingredients together.
Variations
Try replacing the jalapeños with finely diced poblano pepper, chipotle peppers, or green chiles.
Pump up the party and add black beans, sliced black olives, diced tomatoes, red bell peppers or celery, chunks of avocado, or even some cotija cheese.
How to Make Corn Salsa
Combine all ingredients in a covered container.
Toss and chill for at least 30 minutes before serving.
Storing Salsa
Keep leftover corn salsa in a covered container in the refrigerator for up to 4 days or freeze it in zippered bags for up to 4 months.
Add fresh corn or red onions once thawed since the salsa won’t be as firm or fresh. Use leftovers as a topping for salmon burgers or add to a taco quinoa salad.
Ways to Use Corn Salsa
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Corn Salsa
This quick and easy corn salsa combines flavorful ingredients for a fresh, sweet, and spicy dip perfect for any occasion.
Prep Time 10 minutesminutes
Chill Time 30 minutesminutes
Total Time 40 minutesminutes
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In a medium bowl, combine corn, jalapeno, onion, cilantro, lime juice, pepper, and salt.
Refrigerate for 30 minutes before serving.
Canned Corn: If using canned corn, drain it well. Fresh Corn: Fresh corn on the cob can be used in this recipe. Cook the corn just until the kernels turn bright yellow, and cool before using. Variation: You can grill the corn for a smoky flavor. Brush the corn with olive oil and grill over medium-high heat, turning occasionally, until lightly charred. Cool completely. For a spicier salsa, include all the seeds from the jalapeno pepper. For a milder flavor, discard the seeds. Store salsa in an airtight container in the refrigerator for up to 4 days.
That fancy Fish Taco Sauce you love so much can be made right at home.
This fresh and flavorful sauce is made with sour cream, a bit of mayonnaise, herbs and seasonings and it’s perfect to drizzle over your fave fish tacos!
It’s fresh, flavorful, and easy to make.
This versatile, Baja-inspired recipe is perfect for fish tacos!
This dip can be mixed a couple of days ahead of time.
Ingredient for Fish Taco Sauce
The Base: Sour cream adds tang, while mayonnaise adds richness. You can substitute plain Greek yogurt for sour cream.
Lime: Lime zest and fresh lime juice add the best flavor. If buying bottled lime juice, I find organic like this one tastes much closer to fresh and is worth the extra money.
Herbs: I love cilantro and it’s perfect in this recipe. If you can’t eat cilantro, you can use parsley in this recipe, although it will change the flavor of the sauce.
Seasoning: Spices like cumin, garlic powder, and smoked paprika add flavor. For heat, you can stir in cayenne pepper or finely diced jalapeno.
Use it as a creamy dip for veggies or a dressing for slaw.
How to Store
Keep fish taco sauce in a jar with a tight-fitting lid in the refrigerator for up to 5 days. For best results, shake or stir before serving again and refresh it with a little squeeze of lime juice.
It Tastes Great With…
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Fish Taco Sauce
Homemade Fish Taco Sauce is creamy, tangy, & a little bit spicy. No cook and ready in minutes to drizzle over tacos, fried chicken, or use as a dip for fries.
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Chill Time 30 minutesminutes
Total Time 45 minutesminutes
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Zest ½ teaspoon zest from the lime. Juice 1 tablespoon of juice from the lime.
Combine all ingredients in a small bowl and whisk to combine. Refrigerate for at least 30 minutes before serving.
Drizzle over fish tacos (or any kind of tacos).
Serve as a dip or dressing with any kind of taco or seafood, or even as a dip for chips or veggies. Plain Greek yogurt can be used in place of sour cream. Keep fish taco sauce in a jar with a tight-fitting lid in the refrigerator for up to 5 days. For best results, shake or stir before serving again.
This easy shrimp ceviche recipe is light, fresh, and packed with fresh citrus flavor.
Chopped shrimp and crisp veggies are combined in a bright and tangy citrus mixture perfect for scooping with chips.
A rraditional ceviche is a South American dish marinating raw seafood in an acidic marinade like citrus juice or vinegar which “cooks” the raw fish, shrimp, or shellfish (instead of heat). In this recipe, I use cooked shrimp.
This dish is full of flavor and made with fresh ingredients.
Easy to make and no cooking required makes this dish a favorite for everyone!
Ceviche makes a great snack, appetizer, or as a light lunch over a salad or wrapped in lettuce.
Ingredients for Shrimp Ceviche
Shrimp for Ceviche: This shrimp ceviche and can be made with chopped shrimp or bay shrimp. Choose shrimp that is pre-cooked and ready to use. If using raw shrimp, ensure it’s very fresh.
While raw seafood is traditional in ceviche, we prefer to use cooked shrimp in this recipe as not everyone has access to fresh shrimp. Cooked shrimp adds a different texture, and cooking the shrimp can kill harmful bacteria. .
The FDA recommends that children, elderly, immune-compromised, and pregnant women do not eat undercooked seafood (including ceviche).
Citrus: Use fresh lemon, lime, and oranges for the best flavor. You can squeeze the juice with a citrus juicer or cut in half and squeeze it by hand. The orange juice is needed to keep the mixture from being too tart while lime juice brightens the flavors.
Vegetables: Tomatoes, jalapenos, red onions, and avocado bring color and texture. Thinly sliced radishes and sliced green onions work well too.
Variations
Replace the shrimp with scallops, ensuring they marinate in the citrus to ‘cook’ before adding the other ingredients.
Shortcut: It’s okay to skip the chopping and swap the vegetables for a refrigerated pico de gallo or mango salsa.
For a little extra kick, substitute serrano chile for the jalapeno.
How to Make Shrimp Ceviche
This shrimp recipe is not only colorful and crunchy but filled with an abundance of flavors.
Chop the shrimp into bite-sized pieces (recipe below).
Whisk together the citrus juices & pour over the shrimp to marinate.
Add remaining ingredients except for avocado & marinate.
Season & serve immediately.
If using raw shrimp, marinate it in the citrus juices until it becomes opaque (looking as though it is cooked) before adding the other ingredients, or up to 4 hours.
If you’ve purchased raw shrimp and you’d like to cook it before adding it to the citrus marinade, I suggest poaching it as we do in our shrimp cocktail recipe.
What to Serve with Shrimp Ceviche?
So many options! Serve shrimp ceviche with tortilla chips or homemade crostini, scooped into cucumber boats, avocado halves, or piled on top of tostadas. You can also use it as a salsa for quesadillas or tacos.
Don’t forget the festive cocktails! A pitcher or two of white sangria will round out any fiesta.
Storing Shrimp Ceviche
Shrimp ceviche doesn’t last long in the refrigerator without losing its crunch, so it’s best enjoyed the same day it’s made. Store it in a covered container in the refrigerator for up to a day.
More Mexican-Inspired Faves
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Easy Shrimp Ceviche Recipe
Shrimp ceviche is a refreshing dish of succulent shrimp marinated in tangy citrus juices, mixed with fresh veggies, avocado, and jalapeno.
Prep Time 20 minutesminutes
Marinating Time 30 minutesminutes
Total Time 50 minutesminutes
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Chop the shrimp into ½ inch pieces and transfer to a bowl. Set aside.
In a small bowl, whisk together the lemon, lime, and orange juice to combine. Pour ½ cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinate in the juice for 15 minutes.
Add the tomato, jalapeño, jicama (or apple), cilantro and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the avocado and remaining juices.
Season the ceviche with salt and pepper to taste. Serve immediately with tortilla chips, if desired.
Do not use lemon, lime or orange juice from a container. Fresh squeezed isrecommended for best results. Shrimp Ceviche is best enjoyed the same day it’s made. *We prefer to use cooked shrimp in this recipe as not everyone has access to fresh shrimp. The FDA recommends that children, elderly, immune-compromised, and pregnant women do not eat undercooked seafood (including ceviche). If using raw shrimp, cut it into bite sized pieces and marinate in the citrus juices at least 30 minutes or up to 4 hours before adding the other ingredients.
Hands down, this is our favorite guacamole recipe!
Loaded with fresh avocados, onion, jalapeno, tomato, and cilantro, this recipe is brightened up with a dash of lime juice to bring out all the zesty flavors of Mexico!
This easy recipe comes together quickly and can be enjoyed immediately.
Serve as a dip, spread, or a dressing!
Homemade guacamole can be made smooth or chunky, depending on how you like it!
Ingredients for Guacamole
Avocados:For perfectly ripe avocados, choose fresh, firm ones without any bruises or tears on the skin. Even frozen avocados work well, once they’re thawed of course.
Mix-Ins: I love to use fresh ingredients in my guacamole. Stir in fresh tomatoes, jalapenos, onions, and lime juice to enhance the flavor and texture. Tomatoes add juiciness and a touch of sweetness, jalapenos bring a spicy kick, onions offer a crunchy texture and sharp flavor, and fresh lime juice gives a tangy taste while keeping the avocado from browning.
Seasonings: Just a little fresh cilantro, garlic, salt, and pepper are all that is needed to bring out the buttery avocado flavor.
Guacamole Variations:
Stir in a couple of spoonfuls of your favorite salsa or a can of Rotel.
Add chopped black olives, corn kernels, serrano pepper, or green chiles.
Take it to the next level with a dash or two of taco seasoning or a spicy adobo blend. Even a shake or two of Tabasco will spice it up!
How to Make Guacamole
Cut, peel, and remove the pit from the avocados (recipe below).
Mash avocados with lime juice (mash them less for a chunky-style guac).
Fold in the remaining ingredients and adjust the seasonings before serving.
We made guacamole in a cooking class in Mexico, and a tip they shared with us was to save the pit of the avocado. Once the guacamole is prepared, add the pit to the bowl to keep it from browning.
Guacamole Tips and Tricks
Keep the pit from the avocado and store it in the bowl with the guacamole. To prevent leftover guacamole from turning brown (oxidizing), press a piece of plastic wrap over the surface so the wrap is touching the surface. Store in an airtight container for up to 2 days.
My Favorite Things to Serve With Guacamole
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Our Fave Guacamole Recipe
Guacamole is a classic Mexican staple that adds flavor and color to a variety of dishes.
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
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Cut the avocados in half, peel, and remove the pit. Place in a mixing bowl.
Squeeze the juice from one lime into the bowl and use a fork to gently mash the avocados. They should be a little chunky.
Add the onion, tomato, jalapenos, and cilantro to the avocado mixture and stir to combine. Taste and season with salt and pepper and additional lime juice as desired.
Serve immediately.
To store leftovers, press plastic wrap directly onto the surface of the guacamole to limit contact to the air. Keep in the fridge for up to 2 days.
This Cilantro Lime Coleslaw is fresh, crisp and full of flavor! Thinly sliced green and purple cabbage, julienned carrots, green onion, jalapeño, lots of fresh cilantro is tossed in a simple citrusy lime vinaigrette. Yields about 8 cups.
Cilantro lime anything has me in a choke hold.
I’m an absolute addict and, in my opinion, a recipe can never have too much cilantro. What I love most about this slaw (besides the dressing) is that it’s quick to prepare and fresh and flavorful! I make this all the time because it’s great in fish or shrimp tacos, in rice bowls, as a side to just about anything grilled and of course, delicious all on it’s own.
If you love cilantro like I like cilantro, then you will love this quick and easy cilantro lime coleslaw!
To Make This Cilantro Lime Coleslaw You Will Need:
for the dressing:
kosher salt – Enhances the flavors in the dressing.
lime juice – Adds acidity and bright citrus flavor.
honey – Lends a touch of sweetness.
olive oil – Adds richness and flavor.
for the slaw:
green cabbage – Lends crunch and color.
purple cabbage – Lends crunch and color.
cilantro – Gives the slaw bright flavor and color.
carrots – For a pop of color and crunch.
green onions – Lends a mild onion flavor.
jalapeño – This adds a mild to spicy pepper flavor, but is optional.
In a glass jar or small bowl, measure and add a few pinches of kosher salt (about 1/2 teaspoon or to taste), 1/3 cup freshly squeezed lime juice, 1-1/2 teaspoons honey (I usually eyeball this) and 2 tablespoons olive oil. Whisk to combine.
In a large bowl, add 3 cups each green and purple cabbage. Again, I just eyeball this – which is about 1/2 a medium head of both cabbages. Next add in 2 carrots that have been peeled and julienned (julienne peeler linked in printable recipe), 4 sliced green onions and a whole lot of coarsely chopped fresh cilantro, about 1/2 cup.
Grab tongs to toss everything together. Give it a taste test and season with a more salt if needed.
I like to let this sit for about 20 minutes to allow the salt to draw out moisture and flavor. Then I give it a toss right before serving.
Tuck into your favorite lettuce wraps. I looove this recipe.
A light side to grilled meat.
Making This Slaw In Advance?
If making this slaw in advance, keep the dressing separate (at room temp) while storing the slaw in the fridge. Remove and toss together 20 minutes before serving.
Enjoy! And if you give this Cilantro Lime Coleslaw recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 16servings
Cilantro Coleslaw
This Cilantro Lime Coleslaw is fresh, crisp and full of flavor! Thinly sliced green and purple cabbage, julienned carrots, green onion, jalapeño, lots of fresh cilantro is tossed in a simple citrusy lime vinaigrette. Yields 8 (1-cup) servings or 16 (1/2-cup) servings.
Prep Time: 10 minutesmins
Total Time: 10 minutesmins
Vinaigrette:
kosher salt, to taste
1/3cupfresh lime juice
1½teaspoonshoney
2tablespoonsolive oil
Slaw:
3cupsthinly sliced green cabbage
3cupsthinly sliced purple cabbage
1/2cupfinely chopped cilantro
2carrots, peeled and julienned
4green onions, thinly sliced
1mediumjalapeño, seeded and finely diced
MAKE THE DRESSING:
In a jar or bowl, add a pinch or two of salt (about 1/2 teaspoon), the lime juice, honey and olive oil. Whisk to combine.
MAKE THE SLAW:
In a large bowl, add the sliced cabbage, cilantro, carrots, green onion and jalapeño (if using).
Pour in dressing and toss well to combine. Taste and season with more salt if needed. Let it sit for about 15 to 20 minutes before serving.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. RECIPE NOTE: If making this slaw in advance, keep the dressing separate (at room temp) while storing the slaw in the fridge. Remove and toss together 20 minutes before serving.
This recipe was originally posted on September 5, 2016 and has been updated with clear and concise instructions, new photography and helpful information.
Black beans taken to the next level with bold Mexican flavors all from ingredients you have around the house! Sometimes black beans become a forgettable side dish, but not these! They will be the highlight of your meal!
Easy Black Bean Side Dish
We just barely survived an extremely stressful summer. Before I get into the details, let me just say that these Mexican black beans from scratch came from some friends who had us over for dinner one tonight. They were the best black beans we have ever had!
All you need are a few simple ingredients and you’ll be in the middle of a Mexican black bean fiesta! Ole! Serve these alongside our pork carnitas or either one of our chicken or beef fajitas!
Okay, so this summer we made a major mistake. Well, not a mistake, but we went through an incredibly stressful summer and it was all at our own doing. We chose to completely gut our kitchen and three of our bathrooms.
You guys, I know that seems like it’s not that big of a deal, but have children, have your job be completely centered around cooking, and then take away the sinks, anything with cooking, showers and toilets and then fill the whole house with endless people, dust, dirt, and chaos.
That is stress.
One thing after another fell apart, the kitchen backsplash tile was accidentally installed in the shower, the cabinets were late, and then late again, and then wrong. The floors were ruined, which we hadn’t planned to replace.
WE FOUND MOLD.
I mean, the list literally goes on for another mile and we were stretched beyond our own capacity. It was so hard living off of protein bars and cereal in plastic bowls and I’m not kidding, that’s what we ate. We aren’t the type to say, hey folks, we could use a dinner or heck a plate of cookies because we are drowning!!!!! But we have two friends who reached out and cooked us a meal at one point.
One of those meals involved these easy black beans and although they filled our spirits and we knew, we knew it was such a crazy tender mercy that day, they also happened to be the best, the most delicious Mexican Black Beans Ever!
What’s Needed for Mexican Black Beans?
To make this simple black bean side dish, you need just a handful of mostly pantryingredients. Here’s what goes into this easy recipe:
Olive oil
Garlic
Cumin
Canned black beans
Tomato sauce
Fresh cilantro
The measurements of each ingredient can be found in the recipe card at the end of the post.
How to Make Mexican Black Beans
Don’t you love when a recipe is out-of-this-world delicious and also incredibly simple to make?! That is the best of both worlds! So many nights, I’m so focused on getting the main dish on the table that the side dishes become an afterthought. This recipe is so easy, three simple steps is all you need:
Bloom the spices: heat a sauce pan on medium heat on the stove with the olive oil. When the oil is hot, add the cumin and garlic to bloom the flavors and stir until they become fragrant (about 30-60 seconds). Blooming means to gently fry in oil, and it deepens the flavor of spices.
Combine and mix: add the black beans, tomato sauce and cilantro to the sauce pan and stir everything together.
Simmer: turn the temperature down to medium-low and allow the mixture to simmer for about 30-40 minutes or until your desired thickness. Add more cilantro if desired.
That’s all I got! So easy and I know you’re going to just love these!
FAQ
Are Black Beans Good for You?
This is one of the best things about black beans! They are so healthy! They are loaded with protein and fiber and low in fat. And just when you didn’t think they could get any better, they also contain important nutrients like phosphorous and magnesium.
Are Black Beans and Kidney Beans the Same?
No, they are not the same at all. Kidney beans are quite large, reddish in color and kidney shaped and black beans are small, oval and black (imagine that!). Black beans are also a little harder in texture while kidney beans are quite soft. They are fairly similar in nutritional value. That being said, you could use kidney beans in place of the black beans in this recipe if you need to. Pinto beans would also be great!
Can You Use Dry Black Beans?
Yes, absolutely! We love using dry beans! They just take a little planning ahead. They need to soak overnight in water. Place the beans in a bowl and fill the bowl up with water until there are about 4 inches of water over the beans.
After they have soaked over night, drain and rinse them and then place them in a pot. Cover them with enough water to cover the beans and be about 4 inches above the level of the beans. Bring the beans to a boil and then reduce the heat to a simmer. Allow them to simmer for about an hour.
When they are tender, drain them and add them to the skillet and follow the instructions for this recipe.
Do Black Beans Need to Be Refrigerated?
If the black beans are stored properly in an airtight container. Leftovers will last in the fridge for up to 5 days.
Can Black Beans Be Made Ahead of Time?
Black bean recipes are great for making ahead of time because they reheat so easily and retain their delicious flavor and texture. This recipe can be made up to 2 days ahead of time and reheated on the stovetop before serving.
How Do I Reheat Black Beans?
Blacks heat up really well in the microwave. Place them in a microwavable bowl and cook for 2 minutes. Give them a stir and if they still aren’t hot enough, cook them for another minute. Heat them in 1 minute intervals with a stir in between until they are the temperature you want.
You can also reheat them on the stove top. Place the beans in a sauce pan and turn the neat on medium. Stir them occasionally until they are the temperature you are after. If they thicken up too much, add a little chicken or beef broth to thin it out.
Tips for Making the Best Black Beans
Tomato sauce: This recipe originally called for tomato juice, but I always grab tomato sauce on accident, so we usually just use that now. Both taste delicious and the only difference is one makes a thicker bean side dish than the other.
Garlic: We LOVE garlic, but you really do need just two cloves for this recipe. Don’t add extra garlic, otherwise it will overwhelm the dish.
To make it spicy: We think this dish is perfect as is, but if you like your Mexican black beans on the spicy side, try adding diced jalapeños or red pepper flakes to the recipe.
Lunch: When we have leftovers of these beans, sometimes I just warm them up and top them with tomatoes, avocado (or guacamole if I have it), cheese and a squeeze of lime juice or salsa verde. I makes the most yummy and healthy lunch!
What to Eat with Black Beans
This Mexican black bean recipe is a great side dish for just about any Mexican inspired main dish. Here are a few ideas:
It is also the perfect topping for burrito bowls, taco salad, nachos, etc. Here are a few options…
These Mexican black beans are about to be your go-to side dish and the the star of your next Mexican meal! They will have you up and doing the salsa all around your kitchen!
More MEXICAN RECIPES You Should Try:
Servings: 6
Prep Time: 5 minutesmins
Cook Time: 35 minutesmins
Total Time: 40 minutesmins
Description
Perfectly flavorful Mexican Black Beans but it’s only using a few flavors that you always have around the house!
Prevent your screen from going dark
Heat a saucepan over medium heat with the olive oil, cumin and garlic, stirring continuously until fragrant, about 30-60 seconds.
2 Cans Black Beans, 1.5 Cans Tomato Sauce, 1/4 Cup Fresh Cilantro
Turn the heat down to medium and simmer until thickened to desired consistency, seasoning with salt and pepper if needed. We like about 30-40 minutes, but less is great too.
Serve with a little extra cilantro.
Tomato sauce: This recipe originally called for tomato juice, however I always grab tomato sauce on accident, so we usually just use that now. Both are delicious and the only difference is one makes a thicker bean side dish than the other. Storage instructions: Black beans will keep for 3-5 days in the refrigerator.
Course: 200+ Easy Side Dish Recipes Every Mom Needs
Cuisine: Mexican
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The easiest and absolute best Cilantro Lime Rice you’ll ever make. Cooked long grain white rice is tossed with lots of finely chopped cilantro and lime zest and juice. Yields 4 cups or 8 (1/2-cup) servings.
I remember the first time my lips closed around a forkful of cilantro lime rice. Weird? Maybe, but it’s true. It was forever ago when a friend and I first tried Chipotle. I ordered the 8 pound burrito (now I’m more of a fajita bowl kind of girl) and inside was the most delicious and flavorful rice I had ever tasted.
Now there’s only one way I like my cilantro lime rice.
Extra cilantro. Extra lime.
It’s the only way.
To Make This Cilantro Lime Rice You Will Need:
long grain white rice – If using brown rice, adjust the cook time for the rice.
kosher salt – Enhances flavors in this recipe.
cilantro (fresh) – Lends a pop of brightened distinct herbaceous freshness.
lime zest and juice – Adds bright citrusy flavor.
olive oil – Adds subtle earthy flavor while helping keep the rice from becoming too sticky.
What type of rice to use to make cilantro lime rice?
Typically, I use long grain white rice for this recipe. However, if you use brown rice, you’ll need more time to cook the rice.
Most rice cookers come with their own specific measuring cup. With that said, using the measuring cup that comes with your rice cooker, measure and add 2 “cups” rice to a mesh strainer. Rinse with cool water, shaking the rice a little, until the water runs clear.
Drain the water and add it to your rice cooker with 1 teaspoon of kosher salt.
Then fill the water up to the correct waterline.
Then, like your slow cooker, set it and forget it. Well, for at least 40 minutes or so.
Meanwhile, trim the thick stems off of a bunch of cilantro and, if you have a salad spinner, wash and spin dry. Then transfer it to a cutting board and finely chop.
Once the rice is cooked, fluff it up a bit with a fork.
Then transfer it to a mixing bowl and add in all the finely chopped cilantro, zest of 2 limes, the juice of 1/2 a lime and 1 teaspoon olive oil.
Gently toss.
Until combined.
Honestly, this may be better than Chipotle’s.
So fresh and flavorful!
What To Serve Cilantro Lime Rice With:
Besides using in burritos, enchiladas, tacos or in chicken or steak fajita bowls, below is a list of some flavorful main dishes to serve this incredible cilantro lime rice with.
Enjoy! And if you give this Cilantro Lime Rice recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Cilantro Lime Rice (Rice Cooker)
The easiest and absolute best Cilantro Lime Rice you’ll ever make. Cooked long grain white rice is tossed with lots of finely chopped cilantro and lime zest and juice. Yields 4 cups or 8 (1/2-cup) servings.
Prep Time: 10 minutesmins
Cook Time: 20 minutesmins
Total Time: 30 minutesmins
2cupslong grain white rice, (see notes)
1teaspoonkosher salt
1bunchcilantro, finely chopped
2mediumlimes, zested
2tablespoonslime juice, or about 1/2 a lime, freshly squeezed
1teaspoonslight olive oil
Measure and add rice to a mesh strainer. Rinse with cool water, shaking the rice a little, until the water runs clear. Drain the water and add it to your rice cooker with the kosher salt. Then fill the water up to the correct waterline.Close the lid and following the manufacturers directions, cook as directed.
Meanwhile, trim the thick stems off of a bunch of cilantro and, if you have a salad spinner, wash and spin dry. Then transfer it to a cutting board and finely chop.
Once the rice is cooked, fluff it up a bit with a fork. Then transfer it to a mixing bowl and add the finely chopped cilantro, lime zest, the juice of half a lime and 1 teaspoon olive oil.
Gently toss to combine before serving.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. NOTE: Most rice cookers come with their own specific measuring cup. If you don’t have one or (like me) have lost it, measure out two 3/4 cups. 3/4 of a cup is equivalent to the “cup” that is used with most rice cookers.
This recipe was originally posted on October 6, 2016 and has been updated with clear and concise instructions and new photography and helpful information.
Dress up your salads with this bright and delicious salad dressing recipe.
Green Goddess dressing combines fresh herbs in a creamy, flavorful base for a perfect salad topper or dip.
What is Green Goddess Dressing?
It’s a creamy, tangy salad dressing or dip typically made with fresh herbs and anchovies (for umami), which give it its signature color and bold flavors.
Add it to a chef’s salad, drizzle over romaine salad, or fresh summer tomatoes.
Get creative with herb blends, acids (vinegar, lemon, or lime juice), or substituting other briny alternatives to the anchovies, such as capers.
Ingredients for Green Goddess Dressing
Herbs – Green Goddess dressing is packed with fresh herbs. In addition to parsley, try cilantro, dill, basil, tarragon, or mint.
Anchovies – Anchovies are traditional in this dressing and add a salty and savory flavor. You can replace anchovy with capers if you’d prefer.
Onions & Garlic – Use fresh garlic and green onions, or swap green onions for chives for a milder flavor. For a bolder flavor, use red onion.
Vinegar – Use white vinegar to keep the color green. Lemon or lime juice can be substituted.
Base – Full-fat mayonnaise is best as reduced fat tends to be a bit sweeter. Sour cream or Greek yogurt can be used interchangeably in this dressing.
Variations
Experiment with different herb blends to create a different dressing or dip every time you make it.
How to Make Green Goddess Dressing
This flavorful dressing is a snap to make in minutes!
Place parsley, anchovies, olive oil, onions, garlic, and vinegar in a food processor and pulse until combined, (recipe below).
Add mayonnaise and sour cream and pulse a few times more, scraping the bowl if necessary.
Transfer to a jar and refrigerate for at least an hour before serving.
Ways to Use Green Goddess Dressing
Storing Green Goddess Dressing
Store green goddess dressing it in a jar in the refrigerator for up to 3 days.
Delicious Homemade Dressings
Did you make this Green Goddess Dressing? Be sure to leave a rating and a comment below!
5 from 1 vote↑ Click stars to rate now! Or to leave a comment, click here!
Green Goddess Dressing
Homemade Green Goddess dressing is a herby fresh dressing – perfect for salads and dipping!
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Chill Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Mason Jar with a tight-fitting lid
Prevent your screen from going dark
In the bowl of a food processor, combine parsley, herbs, anchovy (or capers), green onion, garlic, vinegar, and olive oil. Pulse 3 to 4 times to chop.
Add mayonnaise, sour cream, and salt. Pulse a few more times to combine, scraping the sides as needed.
Transfer to a jar with a tight fitting lid and refrigerate at least 1 hour.
Taste and season with additional salt and pepper if desired.
Marinated and grilled, this Cilantro Lime Chicken recipe is so easy to make.
Tender pieces of boneless chicken are marinated in zesty cilantro, lime, and garlic marinade for chicken that’s juicy on the inside and crispy on the outside!
This easy recipe needs little prep and few ingredients, but it’s loaded with big flavor.
With just a few ingredients, this recipe has big flavor.
Quick and simple, perfect for those busy nights or summer barbeques!
No grill? No problem! This dish can also be made in the oven as well, making it the perfect meal all year.
Serve it with rice, in tacos, or chopped on a salad.
Ingredients for Cilantro Lime Chicken
Chicken – For this recipe, I love boneless skinless chicken thighs as they’re juicy and flavorful. You can use chicken breasts or bone-in chicken thighs or breasts, just adjust the cooking time as needed.
Marinade – Marinades add flavor but also help to tenderize the meat. This marinade is a simple combination of lime juice, lime zest, cilantro leaves, and of seasonings. Feel free to add in jalapenos or extra red pepper flakes for a spicy kick!
How to Make Cilantro Lime Chicken
Mix the marinade in a bowl or freezer bag per the recipe below.
Add the chicken and marinate for at least 30 minutes or up to 2 hours.
Broil, bake, or grill.
Garnish with lime wedges and cilantro.
Don’t marinate longer than 2 hours or the lime juice can make the chicken mushy.
Serving Suggestions
Tips for Success
Allow chicken to marinate for at least 30 minutes.
Fresh lime juice is best in this recipe, the flavor of bottled lime can be bitter.
The best way to tell if the chicken is fully cooked is to use a meat thermometer, it should reach 165°F.
Leftover chicken is great in a sandwich or sliced over a bed of lettuce for a tasty next-day-at-work salad!
More Grilled Chicken Favorites
Did you make this grilled Cilantro Lime Chicken? Be sure to leave a rating and a comment below!
4.98 from 81 votesâ Click stars to rate now! Or to leave a comment, click here!
Cilantro Lime Chicken
Marinated Cilantro Lime Chicken is juicy and bursting with zesty flavor.
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Marinate 30 minutesminutes
Total Time 1 hourhour15 minutesminutes
In a medium bowl, combine all marinade ingredients.
Add the chicken and toss well to combine. Marinate for at least 30 minutes or up to 2 hours.
To Grill
Preheat the grill to medium-high heat (375°F). Lightly oil the grill.
Place the chicken on the preheated grill and cook for 7-8 minutes. Turn over and cook an additional 6-8 minutes or until chicken reaches 165°F.
Rest for 5 minutes before serving. Serve with lime slices and additional chopped cilantro.
The marinade can be pulsed in a blender a couple of times if you prefer.
Allow chicken to marinate at least 30 minutes. Due to the high amount of citrus in this recipe, don’t marinate longer than 2 hours.Â
Fresh lime is best in this recipe, the flavor of bottled lime can be bitter.
Optional add-ins: add 1 teaspoon of chili powder and/or 1/4 teaspoon crushed red pepper to the marinade to add a little bit of heat.Â
To Bake 1. Preheat the oven to 400°F. 2. Place chicken on a baking sheet and bake 20-25 minutes or until chicken reaches 165°F. 3. Rest 5 minutes before serving. Serve with lime slices and additional chopped cilantro. To Broil Chicken 1. Place on a grate or rack on a foil lined pan. 2. Broil chicken 4-inches from the element for 5-6 minutes per side. To Cook Bone-In Chicken Thighs or Breasts 1. Preheat oven to 425°F. 2. Add the chicken skin side down (reserve the marinade) and cook 3-4 minutes or until browned. Flip over and cook 2 minutes more. 3. Add remaining marinade to the pan. Bake 25-27 minutes or until chicken reaches 165°F. Broil 2-3 minutes to crisp if desired.
Cilantro lime cauliflower rice has been our favorite side dish lately. We are always looking for healthy sides that compliment our main dish and round out a meal. This dish is light and bright with a punch of lime and fresh cilantro.
We often like to double down on veggies for a meal rather than doing a carb, so this cauliflower rice, or cauli-rice, acts like rice but without all the carbs.
Cauliflower rice is cauliflower that has been chopped up into tiny pieces that resemble grains of rice in size and texture. It can be made at home by putting cauliflower florets in a food processor or it can be purchased already chopped at the grocery store.
How to Make Cilantro Lime Cauliflower Rice
When it comes to easy side dishes, this one is right up there with the easiest. If you don’t buy cauliflower rice pre-chopped, take your head of cauliflower, remove the core and leaves, and break it into florets. Place the florets into your food processor or blender and pulse it until you have small pieces similar to the size of rice grains.
In a large skillet over medium-high heat, heat the olive oil, garlic and cumin and cook until it is fragrant (about a minute). Then add the cauliflower rice, lime juice, lime zest and cilantro and salt to taste and stir everything together. Cook it while stirring until it starts to turn brown slightly. It will take about 5-8 minutes. Serve it up with more fresh cilantro and enjoy!
How to Make Cauliflower Rice Not Soggy
I have found that the key to keeping cauliflower rice not soggy or mushy is to pan fry it or roast it in the oven. With just a little olive oil, the cauliflower will cook up just great on the stove top. Cauliflower stores a lot of moisture inside it, so it doesn’t need any extra moisture added to cook it. Once the cauliflower has been pulsed, you can squeeze it in a cheesecloth to omit some of the extra water.
How Many Carbs are in Cilantro Lime Cauliflower Rice?
Cauliflower is a popular low carb vegetable because it is so versatile. A cup of raw cauliflower contains just 5 grams of carbohydrates and 3 of those grams are fiber. That’s just 2 grams of digestible carbs!
For this recipe, 1 cup of cauli-rice is 71 calories and only 6 carbs.
Is Cauliflower Gluten Free?
Yes! Cauliflower is gluten free. This recipe is gluten free too and so tasty!
Is Cauliflower Healthy?
Cauliflower is high in fiber and B vitamins and contains antioxidants that help prevent cancer. Eating cauliflower also helps strengthen bones and increase heart health. It is super healthy!
How Long Will Cauliflower Keep?
A head of cauliflower that is uncut can be stored in the fridge in a loose plastic bag for up to two weeks. If you cut it into florets, you store it in an airtight container for up to a week.
Does Cauliflower Need To Be Refrigerated?
Cauliflower should be stored in the refrigerator. It is sensitive to ethylene, so it should be stored away from produce that are high in ethylene (which is just about ever single fruit or vegetable…apples, bananas, broccoli, cucumber, grapes, lemons, lettuce, limes, onions, watermelon…just to name a few).
Storage Tips for Cauliflower Rice
Leftovers of this cilantro lime cauliflower rice recipe should be stored in the refrigerator. It will keep for up to 4-5 days.
Cauliflower rice freezes extremely well. Place it in a ziploc bag or freezer safe container. It will keep for up to 3 months.
The cauli-rice can be reheated in the microwave or on the stove top.
Cilantro lime cauliflower rice is vegetarian, gluten free, vegan, keto friendly, dairy free, paleo friendly, and just plain delicious for everyone out there no matter your diet (or no diet) of choice! Dig in and love it!
More delicious SIDE DISHES you’re sure to love:
Servings: 6
Prep Time: 2 minutesmins
Cook Time: 10 minutesmins
Total Time: 12 minutesmins
Description
It tastes like rice, but it’s way healthier and full of garlic and zesty lime flavor!
Prevent your screen from going dark
In a blender, chop the cauliflower until like grains of rice.
1 Head Cauliflower
In a skillet over medium heat, add the olive oil, garlic and cumin. Cook until fragrant, about 30-60 seconds.
Course: 200+ Easy Side Dish Recipes Every Mom Needs
Cuisine: American
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This recipe is an easy side dish that’s easy to make at home.
Homemade cilantro lime rice needs few ingredients and is packed with flavor.
Ingredients for Cilantro Lime Rice
This Chipotle copycat cilantro lime rice is packed with fresh flavor.
Rice – Basmati and long-grain white rice are our first choices as they have less starch and the grains stay separated. You can use other types of rice including brown rice or cauliflower rice.
Cilantro – Cilantro adds freshness to this recipe.
Lime – Lime is one of the main flavors of this dish so I highly recommend fresh lime juice. Bottled lime juice will work but the flavor can be bitter compared to fresh juice.
Variations – Add a can of drained black beans to cilantro rice and some grilled veggies to make a vegetarian burrito to enjoy on the go! Switch out the rice for cauliflower rice for all the flavor with none of the carbs!
How to Make Cilantro Lime Rice
Rinse and drain the rice and cook per the recipe below.
Let the rice rest for 5 minutes, fluff with a fork, and stir in lime juice, cilantro, and salt.
Make a batch (or two!) of cilantro lime rice up to a day ahead. Keep one batch in the refrigerator and freeze the rest in quart-sized zippered bags
Other Delicious Rice Sides
5 from 6 votes↑ Click stars to rate now! Or to leave a comment, click here!
Cilantro Lime Rice
Cilantro lime rice gives white rice a zesty upgrade. Chopped cilantro and fresh lime juice are mixed with fluffy white rice to complement any Mexican meal.
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Resting time 5 minutesminutes
Total Time 25 minutesminutes
Author Spend With Pennies AO
Rinse rice and drain well.
Bring rice, bay leaf, water and salt to a boil. Cover and reduce heat to a simmer. Cook 15 minutes or until water is absorbed.
Remove from heat and let sit 5 minutes. Fluff with a fork.
Stir in lime juice, cilantro and salt to taste. Serve.
If using long-grain white rice, it will come out fluffier if it is washed several times until the water runs clear to remove the surface starch.
Course Chicken, Main Course, Salad
Cuisine Asian Fusion
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