Tag Archives: rice

Fiesta Rice

8 May

This colorful and healthy side dish is perfect for any Mexican inspired meal. I made a huge batch and contently ate from it for days. You can use white or brown rice depending on your preference and could include any extra vegetables and seasonings you like. The cilantro and lime were plenty for me and mixed perfectly with the corn, tomatoes, and black beans. Totally delicious and guilt free 🙂

Fiesta Rice

1 1/2 cups cooked long grain rice
3/4 cup canned black beans, rinsed
3/4 cup cooked corn
1 large tomato, diced
1/4 cup chopped cilantro
2 Tbsp fresh lime juice
Salt and pepper to taste

In a large bowl, combine hot rice, heated corn, heated beans, tomato, cilantro, lime juice, and salt and pepper if needed. Toss and serve.

Source: Skinny Taste


Stuffed Bell Peppers

3 Mar

This is a recipe that my mom would make for our family. This is such a simple and delicious meal that has a great balance of veggie, meat, and carbs. I recently made these for my coworkers and had forgotten how much I love them – I hope you try them yourself and enjoy them too!

Stuffed Bell Peppers

6 large bell peppers
1 lb ground beef
1/2 cup chopped onion
16 oz can diced tomatoes
1/2 cup long grain rice
1/2 cup water
1 tsp salt
1 tsp worcestershire sauce
Dash of pepper

Preheat oven to 350 degrees F. Cut tops off peppers – discard seeds and membranes. Chop enough of the tops to make 1/4 cup of diced pepper; set aside. Cook the whole peppers, uncovered, in boiling water for 5 minutes. Remove and dry well. Sprinkle the insides of peppers lightly with salt.

Cook meat, onion, and diced peppers together until meat is brown and veggies are tender. Drain grease from pan. Add tomatoes (liquid included), uncooked rice, water, salt, worcestershire sauce, and a dash of pepper. Bring mixture to a boil, then reduce heat. Cover and simmer for 15-18 minutes or until rice is tender. Stuff the mixture into the peppers. Place the stuffed peppers in a baking pan and bake covered for 30-35 minutes.

Source: My mom, Gwen 🙂

Ginger Beef Stir Fry

20 Feb

When I lived on campus my first two years of college, the dining hall at my dorm served some tasty dinners. About once a week, they had “Stir Fry Night” where you got to pick the meat, veggies, and sauce you wanted and it was cooked for you personally. This dish made me reminisce about those meals and good times before entering the real world.

The only thing I’d change when making this again is to make more sauce – it’s SO delicious but I wanted more! The fresh ginger adds a fabulous boost to the flavors. And, now I really really want to buy a wok 🙂

Ginger Beef Stir Fry

1 tsp cornstarch
1/4 cup cold water
3 Tbsp plum sauce
1 Tbsp grated fresh ginger
1 Tbsp low sodium soy sauce
1/4 tsp red pepper flakes
1 lb boneless sirloin steak, cut into thin strips
1 Tbsp vegetable or canola oil
1 red bell pepper, seeded and sliced thin
1 and 1/2 cups broccoli florets
1 carrot, peeled and julienned
1 clove garlic, minced
3 Tbsp salted peanuts, chopped
Rice, for serving

In a small bowl, combine the cornstarch and water; whisk until smooth.  Stir in the plum sauce, ginger, soy sauce and red pepper flakes.  Set aside.

In a large skillet or wok over medium-high heat, cook the steak strips until no longer pink.  Remove to a plate and set aside, draining the excess fat from the skillet if necessary.  Add the oil to the pan and heat through.  Add the red pepper, broccoli and carrot pieces to the skillet and stir fry until crisp-tender, about 5 minutes.  Mix in the garlic and cook just until fragrant, about 30 seconds.  Return the steak pieces to the pan.  Add the sauce to the pan, stirring well to coat everything.  Cook until slightly thickened, about 2 minutes more.  Stir in the peanuts. Serve the warm stir fry over rice.

Source: Slightly adapted from Annie’s Eats