Rice is endlessly customizable, and in this recipe, you can make it as citrusy as you would like it.

Other flavors to add in are garlic, onion,

Note on lime zest: I don’t prefer lime zest in the rice, it tends to stick to people’s teeth and has a stronger taste than expected. I prefer to use more lime juice for more flavor. But go right ahead and use some lime zest if desired.

A mix of lemon and lime juice is a great combination for a fresh citrusy flavor. Don’t forget to add some salt. I prefer coarse kosher salt; table salt has such a metallic taste, and since the grains are so small, it can easily be over-salted.

And onto the cilantro, now this is one item I just LOVE, be sure to chop it fine so it blends in the rice easily. If you want to see more cilantro, serve it garnished with long cilantro sprigs.

How much cilantro is really up to you. I typically start with a small bunch and then chop it. When I measured it, the cilantro was less than 1/2 cup chopped. If you measure before chopping, it can be pressed into one cup loosely. I find it’s the right amount when you can see the green cilantro throughout the rice. Use as much as you’d like!

If you’d like to spice up this rice, saute a finely diced jalapeno in the oil before cooking the rice, or add a pinch of crushed red pepper flakes when you mix the lime and cilantro into the hot rice.

I’ve made rice using all sorts of varieties of rice and many cooking methods over the years. And while all provide cooked rice, I have my preference. I prefer jasmine rice. I sauté the rice in oil until the rice is slightly opaque and hot, then add the water and salt, and bring the water to a boil. Then, cover the pot and cook on low. Then fluff the rice, place the lid back on for another 5 minutes.

When you saute the rice, add in the onion and jalapeno if using it.

Then add in the remaining items, lime juice, lemon juice, and cilantro.

Additional options to add in at the end, like crushed red pepper, make it spicy with some diced jalapeno, add a little butter, and you’re rice is ready to serve.

This side dish is a perfect accompaniment to any Mexican recipe!

• Mexican Rice Recipe
• Taco Salad
• Mexican Corn Macaroni Salad
• Taco Marinated Chicken
• Pan Roasted Corn
• Chili Verde
• Elote Mexican Corn on the Cob
• Grilled Steak with Chimichurri Sauce
• Chili Lime Chicken Pea Tacos

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Cilantro Lime Rice

Cilantro lime rice is a game changer, fresh, zesty, and super versatile. With a few tips, you'll enjoy restaurant style rice in minutes.

Course Side Dish

Cuisine American, Mexican

Keyword cilantro, lime, rice, side dish

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 cups jasmine rice (The jasmine rice I use portions are 1 cup rice to 1 1/2 cups water) Use the portions on the package of rice you use.
• 2 teaspoons oil, I use avocado oil
• 3 cups water
• 1 teaspoon coarse kosher salt
• 1 cup fresh cilantro, loosely packed , about 1/2 cup chopped
• 2-4 whole limes, juiced , about 2-4 tablespoons lime juice
• 1/2 fresh lemon, juiced ,1-2 tablespoons

optional

• 1 teasppon garlic paste or finely minced garlic
• 1/4 cup finely diced white onion
• 1/4 teaspoon crushed red pepper flakes
• 1 fresh jalapeno, diced fine
• 1 tablespoon butter

Instructions

• In a 2-quart pot, heat the oil, then add rice and stir and cook the rice until it's hot and half the rice is opaque. Stir in the diced onion and/or jalapeno if using it.
• Add the water and salt, stir well. Then bring the water to a boil. Turn the temperature to low.
• Time the rice according to package instructions. Jasmine rice cooks for 15 minutes.
• Remove the lid, fluff the rice, place the lid back on, and set the timer for 5 minutes.
• Add in the chopped cilantro, garlic if using it, lime juice, and lemon juice (and any other additional items like crushed red pepper or jalapeno). Add butter if desired.
• Top with additional cilantro and serve.

The post Cilantro Lime Rice first appeared on Created by Diane.

Simple, delicious flavors come together wonderfully.

• Cilantro lime rice
• Pork tenderloin with onions and jalapenos
• Vegetables, Brussels sprouts, red cabbage, and green onions

I cooked this dish on a Blackstone griddle, it can be grilled using a grill pan or keeping the pork tenderloin larger and using the pan for the vegetables.

Also, it can be cooked in two skillets on the stove or placed on a baking sheet and cooked in the oven at 400° for 10-15 minutes. It’s great to have options, right!?!

Sauces make everything better! I love sauces, and cilantro lime sauce makes it to the top of my favorites list. It’s the perfect blend of cilantro, lime, and jalapenos, I added a couple of jalapenos to make it a bit spicy… total yumminess!

If this meal appeals to you and you want to try the meal I’ve been making on repeat for years, give my Taco Bowls a try!

More Pork Recipes

• Portuguese Pork and Clams
• Roasted Pork Loin with Brown Sugar Apples
• Instant Pot Shredded Pork
• Chili Verde
• Instant Pot Teriyaki Pork Chops
• Saucy Pork Fried Rice

In fact there are more great vegetable options for this dish: carrots, broccoli, asparagus, and peppers.

Also, this is great for meal prep.

I served this with Cilantro Lime Rice (recipe coming soon), another great option try my Simple Mexican Rice.

And don’t forget the cilantro lime sauce!

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Pork Tenderloin Bowls

Marinated pork with lime, jalapenos, and onions cooked to perfection with vegetables topped with cilantro lime sauce.

Course Main Course

Cuisine American

Keyword Blackstone, meal prep, pork

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 8 servings

Author Diane Schmidt – createdbydiane.com

Cost $16

Ingredients

• 2-2 1/2 lbs pork tenderloin, diced into 1" pieces
• 2 tablespoons avocado oil, or olive oil
• 2 fresh limes, juiced
• 1/2 cup diced white onion
• 4 jalapenos, diced
• 1 tablespoon garlic paste, or 1 teaspoon garlic powder
• pinch salt and black pepper

Vegetables

• 1 lb Brussels sprouts, sliced
• 1/2-1 cup diced red cabbage
• 5 whole green onions

Instructions

• I cooked this dish on a Blackstone griddle, it can be grilled using a grill pan or keeping the pork tenderloin larger and using the pan for the vegetables. It can be cooked in two skillets on the stove or placed on a baking sheet and cooked in the oven at 400° for 10-15 minutes.
• Heat the Blackstone, grill, or oven to 400-425°.
• Place the diced pork, oil, lime juice, onions, jalapenos, garlic, salt, and pepper in a plastic gallon zipper bag or marinating container and mix well. Allow the meat to marinate for half an hour to an hour.

  It's a great time to prepare the cilantro lime sauce (linked in post) and rice if serving it over rice.
• Cook pork until it reaches 145°. I typically add a tablespoon water and cover the meat on the Blackstone to make sure it'll all to temp at 145°. And the same to ensure the Brussels sprouts are all cooked and fork tender.
• Plate up teh food into bowls with rice, pork, and vegetables, and add the sauce.

The post Pork Tenderloin and Veggie Bowls first appeared on Created by Diane.

I love quick and easy recipes and Curry Chicken Recipe comes together and is ready in 30 minutes.

I love all sorts of Thai style recipes, if you enjoy them too give a few of these a try.

• Spring Rolls
• and fun Eggsalad Spring Roll
• Thai Peanut Sauce
• Thai Salad
• Thai Noodles

Bake or cook this meatballs in a skillet or air fryer. I baked them. I often double the meatball recipe and save the second portion for another recipe. A whole baking sheet can hold 2-3 lbs of meatballs so why not make extra!

Place the meatballs in the simple curry sauce that only takes minutes to prepare and you’ll be diving your fork into the meatballs in no time.

Serve this with rice, use your favorite variety I love jasmine rice and basmati rice for this dish.

There are many different varieties of curry, I typically find I like the golden yellow dry variety, but use the style you have or prefer. I love adding harissa I usually use a harissa paste but have also found this dry harissa which works well especially when we are camping. Harissa really gives the entire dish a great warmth and slight spice that I find irresistible.

More ingredients for this sauce that taste wonderful… add creamy coconut milk, and don’t forget the fresh lime juice, it really balances the flavors.

Chop some fresh cilantro and in a matter of minutes you’ll be able to start indulging!

What vegetables go with chicken curry meatballs?

I like carrots, celery, broccoli, bok choy, and snow peas, the options are endless.

Does this recipe have to be served as a soup?

Often you find curry recipes to be very “brothy”, you don’t have to make it so “soupy” you can make it thicker, which I find works well for meal prep and freezing.

Make a slurry with a mix a half cup of water with 1-2 tablespoons of cornstarch. Mix until smooth, then pour it into the simmering sauce to thicken it.

What other other flavors can be added to this?

Add a tablespoon or two of any nut butter, and if you’d like a tangy addition add some fresh diced pineapple or use drained canned pineapple.

As you can see these meals come together easily with the thickened sauce, which makes for perfect meal prep!

If you are interested in more meatball recipes be sure to check out this post with a dozen other varieties.

Meatballs are great over rice, pasta, in sandwiches, and served as an appetizer… the possibilities are endless.

More Chicken Meaball Ideas!

How can I adjust the spice in this recipe?

Add more harissa or crushed red pepper, or Thai chilis to spice it up, and if you want it less spicy add more coconut milk or coconut cream.

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Curry Chicken Meatballs

The perfect weeknight meal made easy and ready in 30 minutes. This recipe is great for meal prep, be sure to make extra meatballs, they are addicting.

Course Main Dish

Cuisine American, Thai

Keyword chicken, dinner, meal prep, soup

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Cost $16

Ingredients

• 2 lbs ground chicken
• 1 cup panko bread crumbs
• 2 large eggs
• 1 tablespoon garlic paste or minced garlic
• 1/2 teaspoon coarse kosher salt
• 4 cups chicken broth
• 1 tablespoon curry can add an additional tablespoon for desired flavor
• 1 tablespoon harissa
• 1/2 lime, juiced
• 1/2 cup coconut milk or coconut cream
• 1 lb broccoli florets, cut
• 1/2 cup onion, diced
• 1 cup carrots, sliced or chopped about 2-3 carrots
• 1 cup celery, sliced

Instructions

• Preheat the oven to 425°.
• Prepare the chicken meatballs by adding the ground chicken to a medium bowl, along with bread crumbs, garlic, and eggs, and mix well.
• Scoop into 2 tablespoon-sized balls, roll, and place on a baking sheet.
• Place the baking sheet in the oven, the meatballs will be done when they reach an internal temperature of 165°. Which usually takes about 15 minutes.
• If baking broccoli, prep the broccoli by cutting the florets bite-sized then place them on a baking sheet with a drizzle of oil and roast the broccoli on the rack under the meatballs in the oven. Broccoli usually takes about 10 minutes.
• In a large pot or 5 qt dutch oven saute the onion, carrot, and celery.
• add the chicken broth, curry, harissa, coconut milk/cream cook over medium heat, and bring to a simmer.
• Add the meatballs to the sauce when they are finished baking.
• make a cornstarch slurry if you want the sauce thick, use 1/2 cup water and 1 tablespoon of cornstarch mixed smooth then pour into the simmering sauce. Double this portion if needed for the desired thickness.
• Finish the dish by adding fresh lime juice and chopped cilantro.
• Serve over rice, add broccoli or any additional cooked vegetable you prefer.
• If desired, add additional curry or harissa, add crushed red pepper flakes for more spice, add more coconut milk for less spice, and add pineapple for a slightly sweet and acidic flavor.
• Add salt and pepper to taste.

Notes

When meal-prepping this dish, I prefer to roast the broccoli in the oven as opposed to putting it in the broth, the added liquid makes the broccoli mushy when reheated. Roasted broccoli tastes better when reheated. Place the broccoli on a baking sheet, drizzle with avocado/olive oil, and cook at 400° for 10 minutes.

The post Curry Chicken Meatballs first appeared on Created by Diane.

I love pork fried rice. It’s easy to make and is suitable as a main dish, as well as a side dish. And even though it takes no time to make, you can still do a little bit of prep beforehand to make your cooking time almost nothing! With the balance of life and work, I find having a few of these quick recipes on hand are a lifesaver.

Let’s take a closer look at this amazing dish.

Fried rice has its origins in Asia of course, but it has become a much-loved dish all over the world, most of all in the United States. We’ve adopted it as one of our own, and thus, you can find recipes for it all over the internet.

My recipe takes all the best-loved elements of fried rice sesame, red pepper flake, and peas–and then elevates them with some tender pork which has been sauced to add a boost of yum!

The ingredients combine to create a sensational flavor.

Continue reading: Saucy Pork Fried Rice

The post Saucy Pork Fried Rice first appeared on Created by Diane.

If you like the citrusy flavor of a margarita, salted or not you’ll love this fun tequila lime shrimp recipe. the sauce is so delicious you’ll want to definitely lick the spoon!

I’m a huge shrimp fan, it cooks quickly, is delicious and you can enjoy it in so many ways. If you like shrimp, be sure to check out my other shrimp recipes here.

Continue reading: Tequila Lime Shrimp

The post Tequila Lime Shrimp first appeared on Created by Diane.

What Is Resistant Starch?

Resistant starch is a special type of carbohydrate that acts more like dietary fiber than traditional starch. Unlike regular starches that break down quickly into glucose, resistant starch “resists” digestion in the small intestine. Instead, it travels to the colon, where it becomes food for your healthy gut bacteria. This process supports digestion, improves gut health, and may even help with blood sugar control. Considering your gut microbes outnumber your own body cells by about 10 to 1, keeping them well-fed with resistant starch can make a big difference for overall health.

By consuming resistant starch you get some powerful health benefits such as improved insulin sensitivity, lower blood sugar levels, reduced appetite, and various benefits for digestion. Simply put your body does not digest all the starch, so it’s not all being absorbed, which leads to some great benefits.

Why Resistant Starch Is Getting So Much Attention

You may have heard about resistant starch from trends like:

• eating cold pasta or rice
• meal prepping potatoes
• using green bananas or oats

That’s because when starchy foods are cooked and cooled, some of the starch changes into resistant starch through a process called retrogradation.

This simple step can slightly change how your body processes those carbs.

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Health Benefits of Resistant Starch

Adding resistant starch to your diet may support your health in several ways:

 Supports Gut Health

There are a few types of resistant starch:

Resistant starch feeds beneficial gut bacteria, helping your microbiome stay balanced and healthy.

Helps You Feel Full Longer

Because it digests more slowly, it can help with satiety and may reduce overeating.

May Help Balance Blood Sugar

It has a lower impact on blood sugar compared to regular starch, which can be helpful for energy levels and overall health.

Supports Overall Wellness

Some research suggests it may:

• support heart health
• improve digestion
• help with metabolic health

(Results vary, but overall it’s considered beneficial when part of a balanced diet.)

When I stumbled upon resistant starch, it was great news!

I love pasta and all things starchy, but I’m a low-carb eater. When I discovered resistant starch, I decided to do a little experiment. I started by eating potato salad every day, then I switched to pasta salad everyday for a week. 

• Grains, seeds, legumes, raw starchy foods
• Resistant starch is formed when starchy foods such as potatoes, rice, oatmeal, and pasta are cooked and cooled. The cooling transforms digestible starch into resistant starch

Now… I didn’t eat the whole pound of pasta in one sitting… but I did eat it every day for a week (yea, a girls gotta do what a girls gotta do!) someone had to do it

Actually, I lost the most weight that particular week than any other, and I was not working out at the time. I kept a very good track of my eating and was happy with the results. I eat low carb, if you’d like to see what I actually eat, check out my Low Carb Guide, it’s 7 pages full of low carb info…

…and I have my whole plan of low carb eating with recipes, tips, and so much more in my Low Carb Ebook, it’s 30 pages, and full of info on my journey to lose 35 pounds… I was successful at it and have kept the weight off for four years now. Eating low carb really works for me, and with the addition of some resistant starch, I don’t feel like I’m depriving myself of items I was previously avoiding. 

Eating resistant carbs didn’t seem to put me in the place of craving carbs and other items I try to avoid while losing weight. Often when I’d eat the sugar, carb-loaded foods, and such, it would put me in a constant state of craving more, and I’d yo-yo back and forth, struggling to eat something but still wanting more “carbs”. I now feel satisfied with what I was eating, so the yo-yo of blood sugar increase didn’t seem to have me in a lull, later on, craving more carbs, you could say. Great news all around!

Okay, so let’s get down to the brass tacks here. You may be thinking, “But I don’t want my pasta cooled all the time.” I hear you! You can reheat it if that’s more palatable for you, as reheating is different than cooking.

Leftover for the WIN!

But plan things out, cook some pasta (rice or beans) ahead of time, and have them at the ready… I typically cook a pound or two of pasta and place it in the fridge to make quick meals. Since I’m reheating it, it falls under the resistant starch category, which is good news for time-saving recipes. And if you don’t overcook the pasta to begin with, no one will know you didn’t just make it and heat it, or simply make it into a pasta salad and serve cold if you prefer.

Reheating doesn’t decrease the resistant starches in your pasta, beans, or whatever you’ve made. In truth, I don’t mind my foods cold – which is why I prefer cold coffee, like my Dalgona Coffee (You’ll thank me!)  And there are some things that are just good cold! Try one of these amazing recipes:

• Macaroni Salad – One of my comforts, it’s simple to make and packed full of flavor. Plus, it’s a great base recipe for you to use and transform into your own! Add shrimp or even chicken to get your protein in. Or play around with veggies to switch up the texture, flavor, and color!
• Potato Salad – This is a dish everyone is familiar with, and it’s another versatile dish that you can play with and make your own. However, this recipe hits all the flavor buttons and is fantastic just as it is. It’s great as a side or as a lunch.
• Overnight Oats – If you’re not a fan of oatmeal, you will be after this recipe. There’s no cooking involved; it’s all assembly. All you need is patience to wait until morning! It’s super delicious and packed with nutrition. It’s a breakfast (or snack) you won’t feel guilty about!
• Instant Pot Pinto Beans – Beans are such an amazing food, and I think they are underappreciated. Pinto beans are simple, but such a staple. I’m always making a batch to serve as refried beans, just stir in a cup of cheddar cheese and a dash of taco seasoning, and you’re all set. They can be served up with a bit of pork and pepperoncini or left simple with just a bit of salt and black pepper. 

……and the list goes on, but these are my top 4 favorites. I have so much more to share with you. Since we left off on the subject of beans, let’s explore this simple food with a few more recipes I’m sure you’ll love! 

• Instant Pot Baked Beans – Perfect for your next grill out.
• Beans and Brussel Sprouts – A great way to dress up your Brussels!
• Sausage Rice and Beans – This dish reminds me of southern cooking, it’s a comfort dish and reheats wonderfully.
• Black Bean Soup – Another comfort dish in soup form! Serve with your favorite accompaniments like avocado and cilantro.

And then I have a blog dedicated to this wonderful legume – You can get all your Bean recipes in one place by clicking HERE.

Next, let’s take a gander at Potatoes! Yes you know you can make potato salad – but potato salad goes beyond just mayo! I have a few favorites that I switch out to keep my taste buds singing:

• German Potato Salad – A little salty, a little sweet – a whole lot of good! Bacon, celery, and onion combine for a savory and sweet treat. You can chill it and reheat it.
• Avocado Potato Salad – Avocado creates a delightfully dreamy and creamy texture in this version of potato salad.
• No Mayo Potato Salad – No mayo? No problem! This is a healthier take on potato salad, and it’s so delicious, you won’t miss the mayo, perfect for those who aren’t big mayo fans. If you do like mayo.. maybe try making it homemade, it’s so delicious.
• Lemon Dill Potato Salad – Tangy and delicious, perfect for a summer’s day!
• Rosemary and Garlic Potato Salad – Earthy and savory, this is one of my favorites to serve with roasted meats!

But if you love potatoes and just want a baked one – I have you covered there as well!

My Instant Pot Baked Potato couldn’t be easier. And the best part is you can bake several of them at a time and reheat them throughout the week! And sweet potato lovers, I haven’t left you out either! I love a good sweet potato dish, it’s like dessert and dinner all in one. Here are a couple of my tried and true recipes I make a lot:

• Twice Baked Sweet Potatoes – Sweet and so good – one of my favorite ways to serve leftover sweet potatoes.
• Thai Peanut Sweet Potato Noodle Salad – A creative low-carb way to serve this root veggie with all the exotic flavors of Thailand.

And then there’s rice. I love rice dishes – and I find rice dishes reheat amazingly. In fact, after they’ve sat overnight in the fridge, their flavors develop a little more. The end result is a more flavor packed dish for you! Here are my go to’s:

• Mexican Rice Recipe – Warm and subtly spicy, but packed with flavor.
• Chicken and Sausage Fried Rice – Perfect as a dish on its own, or serve it with your favorite main dish.
• Rice Pudding –  oh so good! It’s simple to make and you’ll quickly add this one to your rotation of desserts. so yes a dessert so there is added sugar, but there is no flour and since you chill it, I included it and here is my Instant Pot Rice Pudding
• Leftover Ham and Fried Rice – Leftovers made easy and reimagined! 
• Shrimp Fried Rice – Classic Chinese food for when you want take-out but want to try your hand at some of your favorite dishes!

And just like the beans, I have a post dedicated just to rice dishes.

You can find out everything you need to know – from how to cook it, to how to fry it up – click here for Recipes with Rice!

I saved the best for last – Pasta! It’s my personal favorite, and I think a lot of you reading this would agree. This Italian food made its way to America and into the hearts and stomachs of its people and now we are all hooked! And who knew cooking pasta and letting it cool would allow us all the freedom to partake in it more frequently with amazing health benefits?! Thank you, resistant starch! Here are some of my top pasta dishes:

having cooked cooled pasta at the ready makes it simple and easy to whip up meals fast!

• Creamy Lemon Pasta Salad – This is a great summer’s day dish. Fresh and slightly tangy.
  
• Caprese Pasta Salad – It’s a Caprese salad with pasta! Simple, but when something is as delicious as this is, it doesn’t have to be complicated!
  
• Pesto Zucchini Pasta – Have some zucchini that needs to get used? This is a great way to use it and enjoy it
  
• Lemon Dill Tuna Pasta Salad – Protein-packed with the fresh flavors of lemon and dill – it’s super good!
  
• Pasta Fagioli in 30 Minutes – Once again, comfort wins the day! Delicious and quick. You can make it ahead of time and just reheat it, that goes for any soup you’d like to add pasta too, just cook the pasta and chill it, then add it to the soup as you reheat it.
  
• Strawberry Lime and Jalapeno Pasta Salad – If you’re looking for something unique that’s a real crowd-pleaser, this is it. It ticks all the sweet and spicy boxes.
  
• Homemade Pasta – And of course, it’s always fun to try your hand at making your own pasta! It’s not as difficult as you might think! Wow everyone with this recipe.

Understanding resistant starch may have you rethinking how you make meals, specifically cooking ahead of time, like preparing the oatmeal, pasta, or rice ahead of time or meal prepping meals to reheat. In the long run, it’ll make eating easier and faster since you don’t have to make food each day. 

There is no better time to plan ahead, so prep out the starch for the week at the beginning of the week and cut the time it’ll take you to make meals almost in half and with a lot less effort.

And I have so much more in my blog, including one that’s just about different sauces you can make for your pasta. Get playful with my Pasta Sauce Recipe Combinations and see what you can create – after all, good cooking comes from getting creative in the kitchen!

I hope you’ve enjoyed this informative blog on resistant starch, I’m always researching new ways to cook healthier – so keep your eyes peeled! And if you aren’t already, subscribe to my emails. You’ll then have plenty of great recipes for breakfast, lunch, dinner, and drinks, and let’s not forget dessert for those times you need a sweet treat!

Sign up for emails here, you’ll be glad you did

As always, this post is informational and not to be taken as expert or medical advice.

The post Resistant Starch first appeared on Created by Diane.

Speed things up by stirring in 1 to 1½ pounds of shredded chicken for a hearty, one-dish meal everyone will want to dig into.

This authentic Mexican rice recipe is warm and comforting and is great on its own or as an addition to Elote or any of my Mexican recipes here!

I live in Southern California and if there is one thing about the food here is you can get delicious authentic Mexican food easily, just like if you’re in the East Coast (NY or NJ where I’m from ) you can get great pizza and bagels…

Oh, how I miss good pizza and bagels and Keiser rolls!

… but here we get great Mexican food:

Like rice, tamales, refried beans, tortillas, carne asada tacos, nachos, salsa, and so many more great Mexican items, be sure to give my Instant Pot Shredded Pork (Carnitas) recipe a try.

This Mexican rice dish is a winner for many reasons. All you need is a 2-quart pot, a spoon, and a bit of patience – and you’ll have a wonderful plate of rice singing with seasoning and warmth. This recipe can be easily multiplied for the amount you’d like, just make sure the pot you use can accommodate that amount of cooked rice.

Now the flavor… the flavor is just like you get at a Mexican restaurant! Yum. And isn’t it great that you’ll have perfect Mexican rice any time you’ like!

In a 2- quart pot or larger, sauté rice with a little oil over high heat until all rice is coated. You will be “browning” the rice (more like heat and make opaque) a process that takes about 2-3 minutes. Keep stirring so the rice doesn’t stick.

Once the rice looks evenly opaque/golden, turn the temperature down to medium.

You will add in the water, tomato bouillon, and sliced onion, this will boil up quickly since the pan is nice and hot. 

Stir until it comes to a boil, then place a lid on the pot and turn the temperature to low, keep the rice at a simmer for 30 minutes.

Voila! You’re finished!

Inquiring minds want to know:

Can I add other vegetables?

Yes! Most often, you’ll find some corn of diced carrots in Mexican Rice, so go right ahead and add some if you’d like. Onion is another option, if you are big on onion, add in a 1/2 a diced white onion. There are many options, sliced jalapenos or serranos for spice, or you can also add in some chili flakes for a bit of kick. This recipe is really versatile!

 Can I do this in a rice cooker?

You could, however, there is a unique toasty flavor that comes from sautéing the rice. The roasted flavor adds depth to this dish and balances the sweet taste of tomato. However, if you’re short on time or need to be able to do other things while cooking, you could use a rice cooker. It will however, not have the texture of Mexican rice it will be steamed rice when finished. The Instant Pot has a saute feature, so you may want to give it a try for a similar result. I haven’t made it in my Instant Pot yet, but I will and update this post when I do.

I don’t have tomato bouillon. Is there something else I can use?

The tomato bouillon is the KEY to this dish, it’s what gives the rice its unique flavor. I’ve made many batches using other tomato items Look HERE for my other variety using tomato sauce. The texture is different, just so you know ahead of time. You could substitute 2 cups of chicken bouillon,  but let’s face it it won’t be the same either.

What other flavors can I add to this rice dish?

Some other common Mexican rice additions are garlic or cumin. You can add whole garlic cloves and cook them with the rice, then remove them once the rice is cooked for a great flavor. If you love garlic, go right ahead and leave the pieces of garlic in. Add a dash of cumin for a little flavor kick, and top the rice off with some chopped cilantro if you’d like.

This is the dutch oven I cook my rice in when using this recipe. I just love the pretty blue color and it’s perfect for when you don’t need a huge pot and the best part is the coated cast iron stays warm for a long time keeping your food at a great temperature if you decide to go back for seconds after dinner, or make this before the main dish is ready.

Optional times to use with this Mexican Rice Recipe:

• Diced onion
• Minced garlic
• Diced jalapenos
• Corn
• Diced carrots

*I use long-grain rice, basmati rice, and jasmine rice. But each type of rice may call for a different rice-to-water ratio. Use the amount instructed on the package. The old rule of thumb was 1 cup rice and 2 cups water, but more recently, I’ve noticed that some rice varieties require different proportions, so be sure to note that before beginning.

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Simple Mexican Rice

the most delicious restaurant-style Mexican rice

Course Rice, Side Dish

Cuisine Mexican

Keyword Mexican, rice

Prep Time 3 minutes minutes

Cook Time 35 minutes minutes

Total Time 38 minutes minutes

Servings 6 servings

Author Diane Schmidt - createdbydiane.com

Cost $6

Ingredients

• 1 1/2 cups rice long grain If using basmati or jasmine rice be sure to check the package and use the amount of water called for. the long grain rice I use calls for the 2-1 ratio of 2 cups water for 1 cup rice * be sure to use the amount called for on the package of rice you have.
• 2 teaspoons oil avocado oil, canola or vegetable oil
• 3 cups water
• 2 tablespoons tomato bouillon
• 2 green onions diced
• 1/4 cup diced white onion (optional) add when sautteing rice
• 3 cloves fresh minced garlic (optional) add when sauteeing rice
• *add 2 cups cooked shredded chicken for a one dish meal

Instructions

• In a 2 quart pot or larger saute rice with oil over high heat until all rice is coated, and looks opaque to light golden in color this takes about 2 minutes.
• Turn the temperature down to medium.
• Add in the water, tomato bouillon, and sliced onion. (Be sure you are using the amount of water called for with the variety of rice used)
• Stir until the water comes to a boil, place a lid on the pot and turn the temperature to low, and keep the rice at a simmer for 30 minutes.

Notes

*I use long-grain rice, basmati rice, and jasmine rice. But each type of rice may call for a different rice-to-water ratio, Use the amount instructed on the package. The old rule of thumb was 1 cup rice and 2 cups water, but more recently I've noticed that some rice varieties require different proportions, so be sure to note that before beginning.

The post Simple Mexican Rice first appeared on Created by Diane.

Let’s agree, getting a delicious meal on the table fast is a requirement more often than not!

I served up this dish and it got rave reviews. There are so many reasons to love it, I thought I’d list a few…

1. It’s easy
2. It uses real food (no processed foods)
3. It’s full of BACON and that is always a good idea!

This dish is made in one pot, on the stove, it’s ready in under 30 minutes and as mentioned… it tastes AMAZING!

It starts off with a great flavor combination of butter, garlic, and onion… OMG, the aroma of that alone is intoxicating.

Then add in the chicken and rice,

pour on some chicken broth…

then let it simmer.

Stir in the cheese until smooth.

When it’s done cooking, add in a little heavy cream, some Romano cheese, and BACON. Give it all a quick stir and you’re ready to serve it.

Top with more bacon… yea,

bacon is always good,

and did I mention this is yummy and garlicky too…

yea two great flavors!

It is so flavorful and believe me when you lift the lid off the pot when it simmers… you will smell the amazing flavors, the garlic, and onion… and the rice oh… the rice!

Continue reading: Creamy “CRACK” Chicken and Rice

The post Creamy “CRACK” Chicken and Rice first appeared on Created by Diane.

Without a doubt, I am the biggest rice pudding fan. 

It’s been my favorite since I was a kid. 

I always knew it was a great day when I’d come home from school and my mom would have rice pudding waiting for me.

Not quite sure if she knew just how much I loved it… I’m guessing yes!

If you’ve never considered pressure cooker rice pudding, that is all about to change with this easy recipe and instructions.

I love how rich and delicious it is with a creamy pudding and delicious rice, with a sweet creamy vanilla flavor that is irresistible!

Continue reading: Instant Pot Rice Pudding

The post Instant Pot Rice Pudding first appeared on Created by Diane.

With the rising costs of eating out, there is no better time to make some of your favorites at home. 

If you are eating low-carb, don’t worry I have options for you too!   

Plan your own TAKE-OUT night by cooking your favorites yourself.

From Pizza to Chinese, and Pasta to Sandwiches this post if full of the most popular items people eat out and order for take-out.

All can be made within 30 minutes, there are shortcuts to make most in under 15 minutes…

now how about that for fast food!

You don’t need to make everything from scratch, I give you some of my favorite shortcut options but if you’re a true do-it-yourself-er there are recipes to my favorites as well.

No matter what you typically order for takeout, this post has you covered! Save money, time, and frustration (ordering food doesn’t always arrive as you wish!)  Customize any dish to your EXACT liking!

The best moments are often spent around the kitchen table. So gather your loved ones, and friends and have everyone pull up a chair, no need to fancy plates, keep it simple, feed them well, and make memories!

Continue reading: make your favorite take-out

The post make your favorite take-out first appeared on Created by Diane.