If you want to give the risotto a try, you should check out this delicious vegan butternut squash risotto recipe. It is easy to make as part of the job is done by the oven. It is aromatic, creamy, and rich, made with Arborio rice, sweet butternut squas…
If you want to give the risotto a try, you should check out this delicious vegan butternut squash risotto recipe. It is easy to make as part of the job is done by the oven. It is aromatic, creamy, and rich, made with Arborio rice, sweet butternut squash, green peas, and roasted pine nuts. Risotto...
Ask a Cuban-American for a traditional family recipe and you’ll find a common source of laughter. After all, years of training as tiny sous chefs to our abuelas and mamas have taught us that Cuban food (largely considered a peasant cuisine in the culin…
Ask a Cuban-American for a traditional family recipe and you’ll find a common source of laughter. After all, years of training as tiny sous chefs to our abuelas and mamas have taught us that Cuban food (largely considered a peasant cuisine in the culinary world,) is first and foremost about learning to adjust for which ingredients one might have on hand, as well as the preferences of who is cooking and eating. In fact, it seems that if there has ever been a rule to follow precisely when it comes to cooking a Cuban dish, it is to have a grasp of the history behind the meal you’re about to serve, as it has had such an influence on your identity. While being encouraged to measure out cups of rice and seasonings for dishes like ropa vieja and Moros y Cristianos by handfuls and finger pinches, young Cuban-Americans learn the essential lessons of their island country’s extensive, and often unexpected, past.
For me, a first generation-American by way of my mother (she fled Cuba along with her parents and siblings during the Revolution,) the most impressionable lesson about our island country’s culture lies in one of my favorite meals: arroz frito, a Cuban classic with Chinese roots.
A lot can happen in three weeks. A session of summer camp can start and end; you can effectively incorporate a new habit into your lifestyle; 21 days could simply pass, unnoticed. Or, if you’re Emily Mariko, you could be launched into the status of nat…
A lot can happen in three weeks. A session of summer camp can start and end; you can effectively incorporate a new habit into your lifestyle; 21 days could simply pass, unnoticed. Or, if you’re Emily Mariko, you could be launched into the status of national hero, TikTok darling, and everyone’s favorite putter-of-ice-cubes into a microwave.
A little over three weeks ago, Emily Mariko, who self identifies as “29 😜 bay area california 🌞 food fashion and lifestyle 🥦 long vlogs on youtube,” in her TikTok bio, uploaded a video to the platform of her making what she considers her “best lunch of the week!” She pulls some leftover cooked salmon out of the fridge, places it into a bowl and breaks it apart with the back of her fork. Next, leftover white short-grain rice is piled on top of the mashed salmon. Then she takes an ice cube, nestles it into the rice, covers the whole affair with a piece of parchment paper, and zaps it in the microwave. The ice functions to rehydrate the rice and prevent it from drying out too much in the microwave. She tops the mix with soy sauce, Kewpie mayo, and sriracha, then eats it with sliced avocado, a side of kimchi and pieces of dried seaweed, like a DIY hand roll.
Soup season is my favorite season. You can’t be a one pot meal! Creamy chicken noodle, black bean, white bean, and potato leek are a few favorites. This Stuffed Pepper Soup recipe is also a winner! If you are a fan of the traditional stuffed bell…
Soup season is my favorite season. You can’t be a one pot meal! Creamy chicken noodle, black bean, white bean, and potato leek are a few favorites. This Stuffed Pepper Soup recipe is also a winner! If you are a fan of the traditional stuffed bell peppers, you are going to LOVE this soup. It…
Your new favorite Instant Pot meal has entered the chat! Is that what the kids are saying these days? That trend might be fleeting, but this delicious dish is here to stay! Inspired by the coconut curry from Tarka, it’s rich, comforting, and pack…
Your new favorite Instant Pot meal has entered the chat! Is that what the kids are saying these days? That trend might be fleeting, but this delicious dish is here to stay! Inspired by the coconut curry from Tarka, it’s rich, comforting, and packed with plant-based flavor.
Roasted red peppers (DIY or easy peasy from a jar) get blended with tangy tomatoes, creamy coconut milk, and warming spices to create the perfect sauce to match tender sweet potatoes and hearty chickpeas.
Thai basil fried rice is a delicious way to use this fragrant herb! Thai basil infuses a delicate anise flavor into this satisfying dish.
Got Thai basil? Here’s a great way to use it: Thai Basil Fried Rice! We have an abundant Thai basil plant in our garden, along with our Italian sweet basil. It’s got purple stems and a delicate black licorice flavor that’s absolutely irresistible. Add it to fried rice, and it infuses an irresistible aroma that makes it impossible not to take another bite. It’s a great way to use this herb if you have it on hand! We could not stop sneaking bites of this one.
What is Thai basil?
Thai basil is a type of basil with an anise or black licorice flavor that’s native to Southeast Asia. It has a purple stem, purple flowers, and thin, dark green leaves. It’s used in Southeast Asian cuisine, including Thai, Cambodian, Lao, and Vietnamese recipes.
Thai basil fried rice is a delicious way to use fresh Thai basil. The dish itself is a popular mix of cooked rice, egg and vegetables that you’ll find in many Asian cuisines: Chinese, Japanese, Korean, Thai, Cambodian, Indonesian, and more. This recipe is a spin on our basic fried rice that adds fresh Thai basil (it’s not a traditional Thai-style fried rice). Here fish sauce adds big savory flavor and pairs well with the Thai basil. You can omit it if you prefer to keep it vegetarian, but it adds a distinct savory flavor. Here’s what you need for this fried rice:
Veggies: onion, garlic, ginger, carrots, peas
Sesame oil
Eggs
Jasmine rice
Soy sauce
Fish sauce
Thai basil
Start with day old rice
The most basic adage when you’re making fried rice? Use day old rice. What’s the purpose of this:
Freshly cooked rice has a lot of moisture. Try using fresh rice in fried rice, it clumps together and turns out soggy.
Day old rice is dried out. The grains stay separate and form that signature fried rice texture. Use leftover rice stored up to 5 days in the refrigerator.
What if you don’t have day old rice? Well, we usually forget to cook it in advance. Here’s a trick…
Shortcut: freeze the rice 10 minutes!
Often when we’re craving fried rice, we don’t have leftover rice on hand. Here’s a little shortcut if you want to make up a fresh pot for this Thai basil fried rice:
Spread on a tray and freeze 10 minutes: Spread the freshly cooked, steaming rice onto a rimmed sheet pan or tray. Place the tray in the freezer and freeze for about 10 minutes until the grains become cool to the touch. Some might even become frozen: that’s ok! They’ll heat right back up once they hit the pan.
Vegan variation
Want to make Thai basil fried rice but want it to be plant based? You can substitute a tofu scramble for the egg! Simply make this Easy Tofu Scramble before you make the rice, making the pieces of tofu very small. Then make the rice without the egg, and add the tofu crumbles in the very last step.
Make it a meal: how to serve Thai basil fried rice
Once you’ve made up this batch of Thai basil fried rice, how to make it into a meal? Here are a couple ways to round it out:
Shrimp: Add shrimp to this recipe (instructions below!).
In a large skillet or wok, heat 2 tablespoons of the sesame oil medium high. Sauté the carrots and onion for 2 minutes. Add the garlic and ginger and sauté for 1 minute. Stir in the rice, peas and salt for 1 minute.
Push the rice to the side. Add 1 tablespoon more oil. Add the eggs and pinch of salt, and scramble them in for 1 to 2 minutes until cooked through.
Add the soy sauce and fish sauce, if using. Taste and add additional soy sauce if necessary. Heat for a minute or two, stirring, until all rice is coated. Add the Thai basil and turn off the heat, stirring until it wilts. Serve hot.
Notes
*Trick: If you don’t have day old rice, here’s a shortcut. Make the rice. Then spread it onto a rimmed sheet pan and put it into the freezer. Freeze for about 10 minutes until the grains become cool to the touch. Some might even become frozen: that’s ok! They’ll heat right back up once they hit the pan.
**If serving with shrimp, sauté the shrimp before making the rice: Pat the shrimp dry. In a large skillet, heat 1 tablespoon sesame oil on medium high heat. Add the shrimp and cook about 1 minute per side until just opaque cooked through, turning them with tongs. Sprinkle with ½ teaspoon salt. Remove to a bowl and set aside while you cook the rice, then add them to the rice when it’s done.
I’m all about cooking as much flavor into rice as possible and this Chipotle Lime Chicken and Rice is FLA-VOR-FUL! You’ve got a hefty dose of spices, tangy lime juice, and a bunch of flavor from the chicken that cooks right in the same pot. It turns out smoky, spicy, tangy, and oh so delicious! And don’t worry, I’ve got some suggested sides to round out your meal listed below.
What is Chipotle Powder?
Chipotle peppers are smoked jalapeño peppers. They give a beautifully spicy, smoky flavor to everything. You can buy chipotle peppers dried, canned with adobo sauce, or ground into a powder. This recipe uses the powdered form, which can be found along with other herbs and spices in the spice aisle.
Can I Use Bone-In Chicken?
The quick cooking method used in this recipe is not suitable for bone-in chicken breasts, as they require a much longer cooking time. It may work with smaller bone-in chicken thighs, but you’ll want to use a meat thermometer to make sure they reach 165ºF on the inside. Boneless, skinless chicken thighs work just as well as the boneless, skinless chicken breast for this recipe.
Tomato Options
You have a few options for the diced tomatoes in this recipe. I used a can of plain diced tomatoes because that is what was available the day I made this, but I also tried it with fire-roasted diced tomatoes while in the recipe testing phase and they were fantastic. You could also do a petite diced tomatoes if you don’t like such large tomato pieces, or even a diced tomato with green chiles if you want it extra-EXTRA spicy.
What to Serve with Chipotle Lime Chicken and Rice
Because this dish is so spicy you’ll probably want to pair it with something that has a cooling effect, so something that is creamy or can be served cold to balance the heat. A little dollop of sour cream on top would be good, or maybe a slice or two of avocado, if you have it. And I highly suggest something green to round out the colors on your plate. Here are some great side dish options:
Combine the chipotle powder, cumin, garlic powder, onion powder, and salt in a bowl. Squeeze 2 Tbsp juice from the lime into a separate bowl (this should be about half a lime, save the other half to cut into wedges for garnish).
Use a rolling pin or a mallet to gently pound the chicken breast to an even thickness (about ¾-inch thick). Use half of the prepared spice mix to coat both sides of the chicken pieces (reserve the other half of the spices for later).
Heat the cooking oil in a large deep skillet over medium. Once hot, add the chicken and cook for a few minutes on each side, or until browned. The chicken does not need to be fully cooked, just browned on both sides. It will continue to cook with the rice.
While the chicken is cooking, dice the onion. Remove the browned chicken from the skillet to a clean plate. Add the diced onion to the skillet and sauté until softened. Add the remaining spices and sauté for one minute more.
Add the diced tomatoes (with juices), rice, chicken broth, and lime juice to the skillet with the onions. Stir to combine and dissolve any browned bits from the bottom of the skillet.
Add the browned chicken back to the skillet. Place a lid on the skillet, turn the heat up to medium high, and allow the liquid to come up to a boil.
Once it reaches a boil, turn the heat down to low, and allow the chicken and rice to simmer on low for 15 minutes. After 15 minutes, turn the heat off and let the skillet rest, without lifting the lid, for an additional 5 minutes.
Finally, remove the lid, transfer the chicken to a cutting board. Fluff the rice to stir the tomato and onion back in. Slice the chicken then place it on top of the rice. Sprinkle with slice green onion and Cotija cheese. Add any remaining lime wedges, and serve!
Notes
*You can use plain diced tomatoes, petite diced tomatoes, fire roasted diced tomatoes, or diced tomatoes with chiles.
How to Make Chipotle Lime Chicken and Rice – Step by Step Photos
Combine 1.5 tsp chipotle powder, 1 tsp ground cumin, ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp salt in a bowl. Squeeze about 2 Tbsp juice from a lime into a separate bowl (that should be about ½ the lime, so you can save the other half to make wedges for garnish).
Use a rolling pin or a mallet to gently pound 2 boneless, skinless chicken breasts out to an even thickness (about ¾-inch thick). Use half of the spice blend to season both sides of the chicken. Save the other half of the spices for later.
Heat 1 Tbsp cooking oil in a large deep skillet. Once hot, add the seasoned chicken and cook for a few minutes on both sides, or just until browned. It doesn’t have to be cooked through here because it will cook more with the rice.
While the chicken is cooking, dice one yellow onion. Remove the browned chicken to a clean plate, then add the diced onion in its place. Sauté the onion for a few minutes, or until softened, then add the remaining spices and sauté for one minute more.
Add one 15oz. can diced tomatoes, 1 cup long grain white rice, 1 cup chicken broth, and 2 Tbps lime juice to the skillet. Stir briefly to combine and dissolve any browned bits off the bottom of the skillet.
Add the browned chicken back to the skillet. Place a lid on top, turn the heat up to medium-high, and allow the liquid to come up to a boil.
Once boiling, turn the heat down to low and let the pot simmer on low for 15 minutes. After 15 minutes, turn the heat off and let it rest, with the lid in place, for another 5 minutes.
Finally, remove the lid. Transfer the chicken to a cutting board. Fluff the rice with a fork to stir the tomatoes and onion back into the rice. Slice the chicken, then place it back on top of the rice.
Sprinkle sliced green onions on top, a little Cotija cheese, and add any remaining lime wedges.
Serve and enjoy! A little sour cream on top wouldn’t be so bad, either. ;)
If you can cook rice, then you can make this stunning Lemon Garlic Shrimp and Rice. It’s seriously easy, and impressive enough for serving to company (or date night!). This is definitely one of those recipes where I can’t stop asking myself, “how do so few ingredients make so much flavor?” as I shovel forkful after forkful into my mouth. :)
What Kind of Shrimp to Use
You definitely want to purchase raw shrimp for this recipe rather than pre-cooked, and you can usually get the best price when buying frozen shrimp. You can buy them peeled or unpeeled, tail on or off, it doesn’t matter. Most frozen shrimp already comes deveined, which makes peeling super fast and easy. Here is a great tutorial on how to peel and devein shrimp from Simply Recipes, if needed.
I used a medium size shrimp for this recipe, which I feel is a good size for this type of dish, where you’ll want it to fit on your fork. The shrimp I used were 41-60 size, which means that at that size you’ll get about 41-60 shrimp per pound. Smaller numbers mean larger shrimp (it takes fewer shrimp to equal a pound), and higher numbers mean smaller shrimp (it takes more shrimp to equal a pound).
Tail On or Tail Off?
It’s completely up to you whether you want to remove your shrimp tails or keep them on. Removing them makes the dish easier to eat, but leaving them on makes it prettier. Keeping the tail on can inject more shrimp flavor into the rice as they steam together, but this might be more subtle than most people will notice.
Can I Make This in a Rice Cooker or Instant Pot?
Yes, this should work very well in a rice cooker or Instant Pot! For the rice cooker, just add everything (except the shrimp) to the cooker and cook as you would regular rice. After the rice has cooked, add the shrimp on top, close the lid, and keep it on the “keep warm” setting and allow the shrimp to steam for 5-10 minutes, or until the shrimp is opaque and cooked through. For an Instant Pot, you’ll want to do a quick release after your rice has cooked, add the shrimp, close the lid, and then keep it on the “keep warm” setting, allowing the shrimp to steam for 5-10 minutes or until opaque and cooked through.
For both machines, avoid leaving the lid open for more than a couple minutes when adding the shrimp. You want as much steam trapped in the unit as possible to continue cooking the shrimp.
What to Serve with Lemon Garlic Shrimp and Rice
I like to make sure every meal has a variety of colors and at least a little veggie action, so here are some recipes that I think would make a great side to this dish and create a well rounded meal:
If your shrimp is frozen or unpeeled, make sure you thaw and peel the shrimp before beginning. Juice half of the lemon (you'll need about 2 Tbsp juice) and slice the rest of the lemon for garnish.
Mince the garlic. Add the garlic to a deep skillet along with the butter and sauté the garlic over medium heat for 1-2 minutes.
Add the rice and continue to sauté for 1-2 minutes more. You should hear the rice begin to snap and crackle a little as it sautés in the hot butter.
Carefully add the chicken broth, 2 Tbsp lemon juice, water, Tony Chachere's (or seasoning salt), and chopped parsley. Stir to combine.
Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once it reaches a boil, turn the heat down to low and let it continue to simmer for 10 minutes.
After simmering for 10 minutes, most of the broth should be absorbed by the rice. Lift the lid briefly in order to scatter the shrimp over the surface of the rice. Replace the lid and allow the skillet to continue to cook over low for an additional 5 minutes.
Remove the skillet from the heat and allow it to rest, lid in place, for an additional five minutes. After resting, lift the lid. The shrimp should be opaque and pink.
Use a fork to carefully fluff the rice and partially stir the cooked shrimp into the rice. Add the leftover lemon slices and sprinkle with extra chopped parsley, if desired. Serve hot.
How to Make Lemon Garlic Shrimp and Rice – Step by Step Photos
Thaw and peel 12oz. shrimp. You can leave the tails on or remove them if you prefer. Juice half of a lemon (you’ll need 2 Tbsp juice) and slice the remaining lemon for garnish.
Mince four cloves of garlic and add them to a deep skillet along with 2 Tbsp butter. Sauté the garlic in the butter over medium heat for 1-2 minutes. Add 1.5 cups long grain white rice and continue to sauté for 1-2 minutes more. You should hear the rice kind of making a snap-crackle sound as it cooks in the butter.
Add 2 cups chicken broth, 2 Tbsp lemon juice, ½ cup water, 1 tsp Tony Chachere’s seasoning (or your favorite seasoning salt), and 2 Tbsp chopped parsley to the skillet. Stir to combine.
Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once boiling, turn the heat down to low and let the rice simmer on low for 10 minutes. After ten minutes most of the broth should be absorbed.
Lift the lid just briefly enough to scatter the shrimp over the surface of the rice. Replace the lid and continue to simmer over low for 5 minutes. After 5 minutes, remove the skillet from the heat and let it rest, lid in place, for 5 more minutes.
After resting, the shrimp should be pink, opaque, and cooked through.
Use a fork to gently fluff the rice and partially stir the shrimp into the rice. Add the remaining lemon slices and an extra pinch of chopped parsley.
This burrito bowl recipe is a lightning fast easy dinner idea! Add veggies and drizzle with creamy chipotle ranch dressing.
Here’s a quick dinner idea that’s always satisfying and works for nearly every diet. That’s right, the good old Burrito Bowl! We can thank Chipotle for its widespread popularity, but it really is a killer idea. Throw rice, veggies, and burrito fillings in a bowl and call it meal! Here’s the thing: a good burrito bowl can actually take a while to make at home with all the components. Want a burrito bowl that’s lightening fast to make? We’ve got you. In fact, you can make this one 15 minutes (we timed ourselves).
How to make a burrito bowl… fast!
The longest lead time item in a burrito bowl is the rice. If you want to make a speedy bowl, you’ve got to short cut the rice cook time. There are a few options:
Fastest: Use packaged pre-cooked rice! There are a few brands on the market (we used Seeds of Change)
Fast: Cook the rice the night before, then reheat it with a splash of water on the stovetop
Medium speed: Cook white rice in 20 minutes on the stovetop, or even better make Cilantro Lime Rice
Longest: Cook brown rice in 45 minutes on the stovetop (consider doing this in advance)
Make shortcut black bean salad
The other key to this quick burrito bowl? Our shortcut Black Bean and Corn Salad! We discovered this trick and have been using it ever since. All you have to do is mix together 3 ingredients, and you’ve got a salad that tastes like you spend hours chopping. The keys? Mix together:
1 can black beans
1 can corn
1 cup purchased pico de gallo: you’ll find this packaged in the refrigerated section at your local grocery! It may be labeled pico de gallo or fresh salsa. It’s a total lifesaver and adds a tangy zing to the entire salad.
When we timed ourselves making this burrito bowl, we used pre-cooked packaged rice for maximum speed. So we had plenty of time to whip up this Chipotle Ranch Dressing! It’s so delicious and easy to put together. Here are the magic ingredients:
Yogurt plus mayonnaise: Using yogurt with the mayo helps cut down calories but maintains some of the richness of standard ranch dressing.
Adobo sauce: You’ll use adobo sauce from a can of chipotle chilis. It’s typically easy to find this ingredient next to the Mexican ingredients in your grocery. Only use the sauce from the can.
Want a milder version of this sauce, especially for kids? Just use half the adobo sauce (1 tablespoon). It won’t be spicy, but it will still have great smoky flavor!
Burrito bowl recipe variations
The best part about a burrito bowl, in our opinion? You can customize it to any diet. In fact, you can make these bowls for a crowd and provide options for everyone. It’s absolutely our go-to for large gatherings! As is, this burrito bowl is vegetarian and gluten free. Here’s how to modify it for other diets:
Of course, you can also make this burrito bowl a whole lot fancier. We designed it as a quick weeknight meal. But if you’re hosting a dinner party, here are ways to step it up:
½ cup plain whole milk yogurt (or Greek yogurt plus 1 tablespoon water)
¼ cup mayonnaise
1 teaspoon apple cider vinegar
1/2 each teaspoon eachdried dill, garlic powder and onion powder
1/4 each teaspoon each kosher salt and ground black pepper
2 tablespoons adobo sauce from a can of chipotle chilis**
Instructions
Cook the rice: make the Stovetop White Rice, Stovetop Brown Rice,Instant Pot Rice, or Cilantro Lime Rice. Alternatively, buy a precooked package that cooks in 2 minutes (like Seeds of Change brand). When the rice is done, fluff it with a fork and add a few pinches salt and a drizzle of olive oil, to taste (don’t skip this step!).
Make the black bean and corn salad: In a bowl, mix together the beans (drained and rinsed), corn, and pico de gallo with the kosher salt.
Make the chipotle ranch: Mix all dressing ingredients in a small bowl until fully combined.
Serve: Add the rice to bowls, then top with the black bean and corn salad, veggies, and chipotle ranch dressing.
Notes
*You’ll find this packaged in the refrigerated section at your local grocery: it may be labeled pico de gallo or fresh salsa. If you can’t find it, make homemade Pico de Gallo.
**Customize to your heat level. For a mild version, use 1 tablespoon adobo sauce.
All the flavor and texture of sushi without the hassle of making the rolls. These vegan sushi bowls are perfect for a build-your-own weeknight bowl or to make ahead and enjoy throughout the week. Just 10 ingredients required, naturally plant-based and …
All the flavor and texture of sushi without the hassle of making the rolls. These vegan sushi bowls are perfect for a build-your-own weeknight bowl or to make ahead and enjoy throughout the week. Just 10 ingredients required, naturally plant-based and gluten-free, and SO satisfying. Let us show you how it’s done!
Recipe Inspiration
These vegan sushi bowls are inspired by the flavors of sushi, but with a plant-based spin made into bowl form.