Homemade Mexican Rice

If there's one recipe online that's almost impossible to find, it's Mexican rice! No one can quite seem to get it done like the restaurants do. I've come up with a version that is pretty close, and easy to make.

Ingredients:

1 cup long grain rice
1 14 oz can of reduced sodium chicken broth
1 tsp of each: paprika, garlic powder, onion powder, ground coriander, chile powder, cayenne, cumin, salt and pepper.


Directions:

1) Add rice, chicken broth, spices and 2 cups of water to a small sauce pan. Cook according to rice instructions.  Serve, and enjoy!

Oven Baked Fish Tacos with a Light Lime Cream Sauce

Another Tuesday, another Mexican recipe! My fiance actually requested fish for dinner! It's a rare occasion, so I gladly obliged. He asked for fish tacos. I've made them a few times before using recipes I found online, and they've turned out good, but I was in the mood for something simple and delicious. I swear, sometimes recipes are made into such complicated events when really all you need is found in your fridge/pantry.

I bought tilapia, and used spices that I had on hand to marinate. Same with the sauce. Used a light sour cream, and seasoned with about the same spices. Stefan took one bite and growled out a YUM! I asked on a scale of 1 - 10, how good were they compared to the other fish tacos I've made...he said a '10 compared to all the fish tacos I've had'. That's always a good sign! I served these along with a side of pinto beans and my homemade Mexican rice. I'll post the recipe for that after.

Ingredients:

For the fish:

1 lb tilapia
1 lime
1 Tbsp olive oil
a sprinkling of the following spices: garlic powder, onion powder, ground coriander, chili powder, cayenne powder, paprika

For the sauce:

1/2 cup light sour cream
1 lime
a sprinkling of the same spices from above, to taste

Directions:

1) Sprinkle both sides of talapia with the spices above. Place into zip lock back and squeeze in the juice of 1 lime and the olive oil. Place in the fridge for a couple hours to marinate.

2) Mix together all the spices and lime juice with the sour cream. Adjust spices to taste.

3) Pre-heat oven to 400F. Wrap up the fish filets in aluminum foil to create air tight pouches for them. Place them in the oven and back for 20 minutes, or until the fish is cooked and flaky. Remove the fish from the pouches and lay on paper towels to drain some of the juices.

4) Place the fish on top of favorite tortillas, top with the sauce and whatever other toppings you like. We used cabbage, guacamole and Tapatio. Delish!

Serves: about 2-3
Prep time: 5 minutes
Cook time: 20 minutes