Tag: side dishes

Spicy Mexican Rice

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An easy dish to prepare, it goes great with enchiladas or burritos!  This is very popular with my Japanese guests, too!

1 1/2 cups rice, wash and drain

1 chicken breast, cut in 8 pieces

3-4 chorizo cut in thirds

grated carrot (1/2)

1 1/2 cups chicken stock

red bell pepper

Season chicken with salt and pepper, Saute in 1-2 Tbsp oil. Add chorizo, saute. Remove from skillet, saute rice, add grated carrot, extra seasoning if desired.(chipotle flakes, chili powder?) Stir in stock. (I use water＋ chicken bouillon) Arrange chicken, chorizo and red, green or yellow bell pepper on top. Cover with a lid that fits tightly. Bring to a good simmer, then turn down to lowest heat, cook 15 minutes. Let set covered for  10 minutes!

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Bon appetit!

Quinoa Salad

This is a delicious vegan dish! Very colorful and a popular side dish!

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How to cook quinoa:

1/2 cup uncooked quinoa + 1 cup water

Bring water to a boil. Add quinoa and simmer over med-low heat covered until liquid is gone, about 15 minutes. Let stand covered until cool.

Quinoa Salad

1/2 red onion, chopped finely

1 stalk of celery, ”

1/2 red paprika (sweet bell pepper). chopped finely

1 Japanese cucumber ( English cuke) finely chopped

1 cup garbanzo beans ( chickpeas)

parsley, chopped ( if available)

Cooked quinoa as above, about 1~1 .5  cups

Dressing

juice of 1 lemon (or more)

1 Tbsp red wine vinegar ( or use Japanese vinegar + 1 teas Balsamic)

1/4 cup olive oil

salt and pepper to taste

Combine veggies and quinoa. Mix hte dressing and stir into the salad. Put in covered container and chill for an hour or more. Keeps in refrigerator for 1 week. (Add chopped tomato if desired)