Fiesta Rice

Do you  need a great side dish to serve with those enchiladas, tacos or burritos? This is it. The rice is so flavorful you could serve as part of a rice bowl or in a burrito. This is really a simple dish but full of flavor.

Fiesta Rice on the left, enchilada on right

• 2 teaspoons olive oil
• 1 (10 ounce) package frozen whole-kernel corn, thawed
• 1 tablespoon butter
• 1/2 cup chopped green onion
• 1 cup uncooked brown rice
• 1 teaspoon ground cumin
• 1 teaspooon minced garlic
• 2 cups no-chicken chicken broth (I use Better Than Bouillon)
• 1/4 teaspoon black pepper
• dash of salt
• 1 (14.5 ounce) can diced tomaotes with chiles, undrained
• 1 (15 ou8nce) can black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice

Heat oil in a medium saucepan over medium-high heat. Add corn to pan and cook 10 minutes or until it starts to brown, stirring occasionally. Remove from pan, set aside.

In the same pan, melt butter. Add onions; saute 5 minutes until tender.

Stir in rice, cumin and garlic. Cook 1 minute.

Add broth, pepper, sat and diced tomatoes to pan; bring to a boil Cover and reduce heat, simmer for 45 minutes, stirring occasionally.

Remove from heat; stir in reserved corn and beans. Cover and let stand 10 minutes. Stir in cilantro and juice. Makes about 8 servings.

Homemade Datil BBQ Sauce

I love making homemade condiments. You get to decide how much sugar and what kind, the sodium level, etc. This has to be better for you than store bought stuff full of chemicals, colors, etc. The datils give this a nice little kick. You could leave them out or sub a different pepper.

• 2 (8 ounce) cans tomato sauce
• 1/2 cup apple cider vinegar
• 1/3 cup honey or agave
• 1/4 cup tomato paste
• 1/4 cup molasses
• 3 tablespoons Worcestershire (use a vegan brand)
• 2 teaspoons liquid smoke
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly-ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 6 datil peppers

Add ingredients to your blender.

Blend until peppers are smooth.

Bring to a simmer over medium-high heat. Reduce heat to low and simmer uncovered about 20 minutes, or until it's the consistency you like. Pour into a jar and refrigerate. Keep refrigerated.

Easy White Chick'n Chili

This is an amazing Chili. It comes together very quick and is absolutely delicious.  I use Tofurky Chick'n style seitan, give a quick chop and it makes super fast chili. You could also use Gardein chick'n strips. You definitely need to make this one; I'm adding it to our winter rotation.

• 1 medium sweet onion, diced
• 6 cups no-chicken broth (I use Better Than Bouillon)
• 1 package Tofurky Chick'n Style Seitan
• 2 cans Great Northern beans, drained
• 1 cup whole kernel corn
• 2 cups salsa verde (I use store brand)
• 1 tablespoon cumin
• Garnish: tortilla chips, scallion, avocado, vegan sour cream, cilantro

Saute onion in about 1/4 cup water until kind of soft in a medium saucepan.

Add broth, seitan, beans, salsa, corn and cumin. Stir to combine. Heat over medium-high heat until boiling, then cover; reduce heat and simmer 15-20 minutes.

You don't want this super thick it's more the consistency of soup. But you can take the lid off while cooking if you want it thicker. Garnish as desired.

Enjoy!!