1.02.2010

a twist on everday mexican food

my husband and i love mexican food, so when i saw these easy recipes in real simple magazine a couple months ago, i knew i had to try them! i made a few variations to the recipes, but they all turned out great and really healthy too (3 of the 4 recipes are even vegan). i know, i know, the v-word (vegan) is scary to most, but believe me just try these recipes, they are amazing, you will never know most of them are vegan. by the way, my sister-in-law is a vegan, so angela, try making these....rice with chilpotles in adobo sauce, garlicky pinto beans, radish salad, and chili rubbed chicken.
what you will need:

rice with chilpotles in adobo
1c rice. 1 onion. 1 tbsp of adobo sauce. 1 14.5 oz can of fire roasted tomatoes drained
directions: add all of the ingredients to a medium sauce pan and saute for 5 minutes. add 1 1/4c of water and bring the mixture back to a boil. once the mixture is boiling, reduce heat to low, cover and simmer for 20 minutes, stirring once half way through. rice is done when all of the liquid is absorbed.
note: chilpotles in adobo sauce are smoked jalapenos....so the sauce is spicy. we like spicy food, and 1 tbsp was mildly spicy to us. if you like spicy food, add more sauce to the mixture with caution.

chili rubbed chicken
chicken breasts. chili powder. salt. pepper. oil
directions: heat grill pan to med-hi. add 1 tsp of oil (canola or olive). while oil heats sprinkle chili powder, salt and pepper all over the chicken (one chicken breast per person). when oil is hot add chicken to the pan and cook until juices run clear.
note: the real simple magazine recipe called for grilling the chicken, but it is -10 degrees here right now, so i opted for my grill pan.

raddish salad
2 large bunch of radishes (finely sliced). juice of one lime. 1/4c of finely diced red onion. 1/2c golden raisins. 3 tbsp finely chopped cilantro. 2 tbsp olive oil. salt. pepper.
directions: mix all of the ingredients together in a mixing bowl, add salt and pepper to taste. serve at room temperature.

garlicky pinto beans
4 garlic cloves thinly sliced. 2 tbsp of olive oil. 2 14.5oz cans of pinto beans. 1 tsp dried oregano. salt. pepper
directions: in a saute pan, heat olive oil and garlic on medium heat for 2 minutes. add 2 cans of pinto beans and oregano. saute for 5 minutes. serve.
note: if the bean mixture looks dry add a couple tablespoons of water to the pan.

here are the vegan recipes waiting to be served. my husband thought they could have been a meal in themselves, served with tortillas....which will probably try this summer when my in-laws come visit.

lastly, the final plate. the chili rubbed chicken is at the top of the plate by the lime. we also served this meal with some salsa on the side. aren't the colors amazing. i hear you eat with your eyes, and this beautiful meal will make you believe just that!
enjoy!

3 comments:

  1. thanks for the shout-out monica! I'll have to try that rice, I bought a can of those adobo's to use in a chocolate chili recipe (sounds crazy right?). I will have to get my blog up when I have time to share my tasty vegan recipes, so the v-word won't be so scury. ttyl

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  2. ok, I made the rice, but there was too much liquid so I had to cook it longer and then it got mushy. it's still good though. was I supposed to drain the tomatoes?

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  3. i did drain the tomatoes (i just changed my blog to mention that). sorry about that!

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