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Let's Dish With Linda Lou

Taste The Love

Cilantro-Lime Brown Rice With Black Beans

Let's Dish

An Easy

Side Dish

That’s

Gluten-Free!

 

 

Cilantro-Lime Brown Rice With Black Beans

I’m using a boil-in-a-bag quick-cooking brown rice for my Cilantro-Lime Brown Rice With Black Beans. Truth be told, I wasn’t sure about the taste of quick-cooking brown rice. Brown rice has a slightly nutty flavor. Today you can find a variety of really great products available at your local grocery store. I’m okay with the grocery store working as my “acting” sous chef. It definitely allows for more TV time.

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quick cooking brown rice

Guacamole-13

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Cilantro- Lime Brown Rice

Cilanto-Lime Brown Rice With Black Beans

 

 

Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Total Time 20 minutes
Yields: 6 servings
Equipment: 6-quart saucepot, large serving bowl, chef’s knife, Microplane

Ingredients:
2 bags of Success (boil-in-a-bag) brown rice (substitute Basmati and/or white rice)
1 (15-ounce) can of  black beans, low sodium, drained and  rinsed
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1/4 cup of cilantro leaves, roughly chopped
2 tablespoons of lime zest (2 to 3 limes)
1 lime, juiced
1/4 cup of sliced green onions
1/4 cup of red onion, finely diced for garnish (optional)

Directions:
In a 6-quart saucepot, over medium-high heat add 3 quarts of water. Submerge 2 unopened bags of rice. Bring to a boil add Kosher salt. Boil uncovered for 8 to 10 minutes.  Using a pair of tongs to remove the bag from the saucepan. Drain any excess water. Carefully cut open the bag with scissors before transferring the rice to a large mixing bowl. Add the drained and rinsed black beans, lime zest, lime juice, chopped cilantro, sliced green onions, and black pepper, stir to combine.

Serve my Cilantro-Lime Brown Rice With Black Beans warm or at room temperature.

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Chicken Sausage, Black Bean, And Cilantro Lime Rice Burritos

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These Chicken Sausage, Black Bean, And Cilantro Lime Rice Burritos are delicious and so easy to make. Today I’m using Italian chicken sausage. It’s much leaner and adds a really nice flavor.

Pan searing the outside of the whole-grain tortillas gives these burritos great texture.

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Sweet Italian Sausage (2)

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Stuffing (2)

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Olive Oil

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Cilantro

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Guacamole-13

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Red Onion

Diced Red Onion (2)

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Non-stick Cooking Spray

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Cast Iron Grill Press

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Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time:1 hour 20 minutes
Yields: 8 servings
Equipment: 1 (12-inch) sauté pan, 1 (12-inch) cast-iron skillet, 1 (cast-iron) grill-press, non-stick cooking spray, chef’s knife, 1 (3-quart) saucepot, 2 large serving bowls, Microplane

Ingredients:
2 tablespoons of olive oil
1 pound of Italian chicken sausage, casings removed
1 tablespoon of Kosher salt
1 teaspoon of red pepper flakes
1 onion, diced
2 cloves of garlic, minced
2 tablespoons of Fajita seasoning
1 1/2 cups of chicken stock, unsalted
1 lime, juiced
1 (15-ounce) can of black beans, low sodium, drained and rinsed
1/4 cup of cilantro, roughly chopped

8 large whole-grain flour tortillas (substitute flour tortillas)
1 package (8 ounces) of shredded Colby jack cheese
Cilantro Lime Rice
Pico de Gallo

Ingredients For Cilantro Lime Rice:
1 bag of Success (boil-in-a-bag) Basmati white rice (substitute brown rice)
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1/4 cup of cilantro leaves, roughly chopped
2 tablespoons of lime zest (2 to 3 limes)
1 lime, juiced

Ingredients For Pico de Gallo:
1-pint of red grape tomatoes halved
1-pint of yellow grape tomatoes halved
1 Fresno chili, seeded and minced (substitute jalapeno)
1 lime, juiced
1/2 red onion, finely diced
1/2 cup fresh cilantro leaves, chopped
1 tablespoon Kosher salt
1 teaspoon of freshly ground black pepper

Ingredients For Fajita Seasoning:
8 teaspoons of chili powder
4 tablespoons of cornstarch
4 teaspoons of Kosher salt
4 teaspoons of smoked paprika
4 teaspoons of granulated sugar
2 teaspoons of onion powder
4 teaspoons of garlic powder
1 teaspoon of cayenne pepper
2 teaspoons of ground cumin

Note: Recipe yields approx. 2 1/2 cups of Fajita seasoning.

Directions For Seasoning:
In a medium-size mixing bowl add all the ingredients from the above list, mix to combine. Tip: Store in an air-tight container, in a cool dry place.

Directions For Cilantro Lime Rice:
In a 3-quart saucepot, over medium-high heat add 1 quart of water. Submerge 1 unopened bag of rice. Bring to a boil add Kosher salt. Boil uncovered for 8 to 10 minutes.  Using a pair of tongs to remove the bag from the saucepan. Drain any excess water. Carefully cut open the bag with scissors before transferring the rice to a large mixing bowl. Add lime zest, lime juice, chopped cilantro, and fresh ground black pepper, stir to combine. Set aside.

Directions For Pico de Gallo:
In a large mixing bowl add all the ingredients from the list above for the Pico de Gallo. Toss to combine. Cover with plastic wrap, transfer to the refrigerator for 15 minutes to chill before serving.

In a large sauté pan over medium-high heat add olive oil and the diced onions, Kosher salt, and fresh ground black pepper.

Stirring frequently, cook for 3 to 5 minutes or until onions become soft and translucent. Add red pepper flakes, minced garlic, cook for 1 minute more. Next, add the chicken sausage. Using the back of a wooden spoon start breaking the sausage up. Add 2 tablespoons of the Fajita seasoning. Continue cooking, stirring occasionally, for another 5 to 7 minutes or until meat is no longer pink.

Add chicken stock and fresh lime juice, reduce the heat to medium-low, simmer for 20 to 25 minutes, stirring occasionally.

After the sausage has been simmering for 25 minutes add the black beans, mix to combine. Cook for another 2 to 3 minutes allowing the beans to heat through. With the heat off, add the chopped cilantro.  

Start by warming up 8 whole-grain flour tortillas. Place a tortilla on a microwave-safe plate, cover with a damp paper towel. Microwave on high for 30 seconds to 1 minute depending on the number of tortillas. This process makes them pliable.

Layout the tortilla on a flat surface. Place 2 tablespoons of the chicken sausage on the bottom third of the tortilla, add small amounts of Colby jack cheese, cilantro lime rice and finally, the Pico de gallo. Once you have all the fillings in place, pull the bottom half of the burrito over the meet the top half. Then, pull the tortillas back. This will form the filling into a roll. Next, fold one side in. Then the other side. With both ends folded, tightly roll your tortilla.

Preheat a cast-iron skillet over medium-low heat. Lightly spray non-stick cooking spray on each side of the burrito. Set the burrito into the hot skillet placing the grill press on top. Every 30 seconds, check the burrito. You’re looking for a golden brown color. This process happens quickly. Flip the burrito and repeat on the other side.

To serve, slice the Chicken Sausage, Black Bean, And Cilantro Lime Rice Burritos on the bias and served with a side of my Pico de Gallo. You can see the layers of deliciousness inside. I felt really good about this dish. Using leaner meat, and a whole grain tortilla, this meal was totally guilt-free and super satisfying.

Pico de Gallo

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Mexican-Style Corn On The Cob

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If you’re looking for a new way to fix corn on the cob I have it! This is my Mexican-Style Corn On The Cob, grilled in their husks, smothered with chili-lime butter, and top with Queso Fresco.

Leftover Homemade Chili dressed up on a corn tortilla. My Homemade Chili is infused with Ancho Chilies. Ancho chilies add depth of flavor and a touch of smokiness to chili. I always make a large batch of chili because it’s even better the next day.

By adding fresh grape tomatoes, diced red onion, cilantro, Queso fresco, to a warm corn tortilla. Reinventing Homemade Chili into a completely new meal.

The link for my Homemade Chili recipe is at the bottom of this post.

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Leaving the husks on the corn gives a rustic appearance I really love.

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Limes

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Taco

 

 

 

 

Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Total Time: 20 minutes
Yields: 2 to 4 servings
Equipment: indoor grill pan, silicone pastry brush, parchment paper, plastic wrap

Ingredients:
4 corn on the cobs, with husks
Canola oil
1 stick (8 tablespoons) of unsalted butter, room temperature
4  limes, 2 zested, 2 cut into wedges for garnish
1 lime, juiced
1 tablespoon of chili powder
1 teaspoon Kosher salt
3/4 cup of fresh Queso Fresco, crumbled

Directions:
Start by making a *compound butter. Take a stick of room temperature unsalted butter. In a medium-size mixing bowl add lime zest, chili powder, Kosher salt, and one squeeze of fresh lime juice. Using a small rubber spatula mix to combine the ingredient together with the softened butter.

Layout a piece of plastic wrap, spoon the *compound butter out onto the plastic wrap. Roll it up like you’re making a really tightly wrapped burrito. Twist the ends in opposite directions so it seals the compound butter tightly inside, then I refrigerate the butter until it hardens enough to be sliced, around 1 hour.

Preheat an indoor grill pan over medium-high heat. Remove the corn silk by pulling the husks down leaving the husks attached to the cobs.

Brush a light coating of Canola oil on all sides of each of the corn cobs. Arrange 2 ears of corn onto a medium-high preheated grill-pan, turning them occasionally until the ears of corn are nicely charred. Repeat for the process for the remaining two ears. The whole process should take about 8 to 10 minutes. They will crackle and smoke a bit, that’s normal.

Take the *compound butter out of the plastic wrap, slice into 1/2-inch rounds, and rub it all over the corn. It melts beautifully as it hits the hot grilled corn. Yummy!

Place the buttered corn on the cobs onto a large serving platter. Next, make it snow with the crumbled Queso Fresco all over the top. Served simply with a few lime wedges. There you have it my Mexican-Style Corn On The Cob

*Compound butter is a mixture of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes. They can be made by adding additional ingredients such as herbs, spices, or aromatic liquids into butter. The butter is usually reformed, usually in plastic wrap or parchment paper, and chilled until it’s firm enough to be sliced.

Homemade Chili

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