It’s been unseasonably cool the past few days - high 70s and breezy. Perfect for tennis, golf and grilling on the deck. Between Steve and me we checked off all three boxes yesterday, and topping the day off with a fun cooking session with friends.
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| Fresh uncooked corn and tomatoes plus defrosted frozen peas bring summertime freshness to this Mexican Rice |
While our respective Steves (seriously the most common name for guys our age!) played golf, my friend Amanda and I tested and updated a favorite recipe of mine — Some Like it Hot Fish Tacos, with Salsa Blanca. You can find the updated version at this link.
I also tried out a new recipe for Mexican Rice. This one has been on my mind for a while - traditional flavors, but freshen up with uncooked corn and tomatoes and a squeeze of fresh lime.
If I do say so myself, this one is a serious winner, so I’ll share the recipe with you here. It goes great with the tacos, but would be a nice side dish for any summertime meal.
Summertime Mexican Rice
Serves 6-8
Ingredients
- 1 cup white rice
- 2 cups low sodium chicken broth
- 1/2 cup cherry tomatoes, cut into quarters
- 1/2 cup frozen peas, thawed but not cooked
- 1/2 cup fresh uncooked corn cut off the cob, basically one ear’s worth (or frozen if you don’t have fresh corn)
- 1/2 cup cilantro, chopped
- 1/4 cup diced sweet onion (Vidalia, Maui, or the like)
- spice blend, see below
- Zest and juice of 1/2 a lime
Spice blend
- 3/4 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp kosher salt.
Method
- Bring the chicken broth to a boil in a medium sized lidded sauce pan
- Add the rice, stir gently as it comes back up to a boil, reduce the heat to low, cover and simmer for 15 minutes, then turn off the heat, fluff the rice with a fork.
- Pour the cooked rice into a large bowl
- Add the tomatoes, peas, corn, cilantro and rice, stir to combine
- Add the spice blend, stir to combine
- Right before serving add the lime juice and zest, stir to combine
Enjoy!
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