SALSA RICE
With easy to stock ingredients and about 20 minutes you can get this Salsa Rice on the table. It is an excellent busy weeknight side dish choice.
Provided by Valerie Brunmeier
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- Add oil to a 12-inch skillet and place over MEDIUM heat. Add the rice and taco seasoning and cook, stirring, until lightly toasted and spices are fragrant. Add the broth and salsa and bring mixture to a low boil. Reduce heat, cover, and cook for 15 minutes, or until the broth has been absorbed and the rice is tender.
- Fluff with a fork. Stir in any of the optional add-ins, if desired, and serve.
Nutrition Facts : Calories 234 kcal, Carbohydrate 40 g, Protein 5 g, Fat 5 g, SaturatedFat 4 g, Sodium 334 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ZUCCHINI PICO DE GALLO SALSA
I love veggies and fresh ingredients this time of year. I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful. My kids love it, though I leave out the jalapeno when making it for them. -Amy Gattuso, Madison Heights, Michigan
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4-1/2 cups.
Number Of Ingredients 10
Steps:
- Combine the first 9 ingredients. Add lime juice; toss to coat. Cover and refrigerate at least 1 hour.
Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
EASY MEXICAN SALSA RICE RECIPE
A super easy way to add some spice to your rice
Provided by Camille Beckstrand
Categories Side Dish
Time 12m
Number Of Ingredients 5
Steps:
- Combine all ingredients together in a microwaveable bowl. Microwave on high for 8-9 minutes, or until rice is tender.
- Let sit for 3-5 minutes and it will soak up most of the liquid in the bowl. Fluff with a fork and serve.
Nutrition Facts : Calories 199 kcal, Carbohydrate 45 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 1175 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
SKILLET CHICKEN AND ZUCCHINI WITH CHARRED SCALLION SALSA
Baked chicken breasts have a reputation for being dry, but pan-searing bone-in, skin-on breasts before roasting them helps them render their fat. It also forms a protective coating, develops a crisp, deep-golden skin and adds an extra layer of flavor. In this one-pot recipe, zucchini is tossed with the rendered chicken fat, and everything cooks together in the oven. Swap in any seasonal, quick-roasting vegetable for the zucchini, like cherry tomatoes or asparagus, but don't skip the charred scallion and jalapeño salsa. The zingy lime, grassy herbs and barely there brown sugar really make this dish sing. If cilantro isn't your thing, basil makes a fine replacement, or try a combination of the two. Alongside? Steamed rice would be nice.
Provided by Colu Henry
Categories dinner, weekday, poultry, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees. Pat the chicken very dry and season generously all over with salt and pepper.
- Heat the canola or grapeseed oil in a 12-inch cast-iron pan or other large, ovenproof skillet over medium-high. Once the oil shimmers, add the chicken, skin side down, and cook undisturbed until skin turns golden brown, 5 to 7 minutes. Flip and cook another 5 minutes. Transfer the chicken to a plate.
- Remove the pan from the heat. Add the zucchini and stir to coat in the chicken fat. Season with salt and pepper. Do your best to arrange the zucchini in an even layer (some overlap is O.K.). Place the chicken, skin side up, on top of the zucchini, transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
- Meanwhile, make the salsa: In a medium bowl, stir together the lime juice and jalapeño; set aside. Heat a large skillet over medium. Add the scallions and cook, tossing frequently, until they begin to brown and char in spots, 4 to 6 minutes. Remove and set aside. When cool enough to touch, finely chop the scallions and toss them with the lime mixture. Stir in the cilantro, olive oil and brown sugar until the sugar dissolves. Season to taste with salt.
- Remove the chicken from the oven and transfer to a plate or a cutting board for about 5 minutes. If you want your zucchini more golden, pop it back in the oven while the chicken rests. Slice the chicken, if desired, and return it to the pan or serve it on the bone. Drizzle a few spoonfuls of the salsa over the chicken and season with flaky sea salt, if you'd like. Serve with the remaining salsa at the table.
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