Lime Cilantro Rice

If you are lime me and a big fan of the fresh Mex restaurants like Costa Vida, Cafe Rio or Chipotle give this recipe a try.  This saved us when we lived in Hawaii and there were no restaurants like this on any of the islands!

Makes 8 cups of cooked rice

  • 4 c. uncooked rice, (long-grain, white rice is best but you can use any rice)
  • 1 Tbsp. butter
  • 8 cloves garlic, minced (or 4 tsp of minced garlic from the jar or 1 tsp garlic powder)
  • 2 Tbsp  freshly squeezed lime juice
  • 8 cups water (or up to the “4” line if using a rice cooker)
  • 1 Tbsp & 1 tsp “Better than Bouillon” chicken stock or 4 bouillon cubes


  • 4 Tbsp. freshly squeezed lime juice
  • 3 Tbsp sugar
  • ¾ cup fresh chopped cilantro


1-Put the first 6 ingredients in a rice cooker and start the rice cooker. (If you don’t have a rice cooker, put the first 6 ingredients in a saucepan. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat.)


2-In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.


*This is perfect for soft tacos, burritos or taco salads.

Adapted from


Black Bean Salsa

-1, 15 oz. can black beans (drained) or 1 cup cooked black beans
-1, 15 oz. can black-eye peas (drained) or more black beans
-1, 11 oz. can kidney beans (drained)
-1, 11 oz. can white corn (drained) or ½ cup frozen corn
-2 medium sized tomatoes, diced
-1 diced bell pepper (red, yellow, orange green..whatever you have)
-½ diced purple onion
-3 diced avocados
-½ cup Kraft Zesty Italian Salad Dressing
-chopped cilantro (to taste)
-lime juice (to taste-I use fresh squeezed)
-garlic salt (to taste)

Mix everything together and enjoy with lime tortilla chips, on a soft taco etc.


Oven Baked Chicken Fajitas

1 pound boneless, skinless chicken breasts, or other meat cut into strips
2 Tbsp oil
2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1 (15 oz) can diced tomatoes
1 sm can green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced (I use half a green and half a red)
12 flour tortillas
Toppings such as cheese, sour cream, and guacamole – if desired
1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
3. Drizzle the spice mixture over the chicken and stir to coat.
4. Next add the tomatoes, green chilies, peppers, and onions to the dish and stir to combine.
5. Bake uncovered for 20-30 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.
(Recipe adapted from Real Mom Kitchen at



Pork or Beef Soft Tacos

1 (2.5 lb) pork roast (can use beef roast too)
1 3/4 cups beef broth
Juice of 1 lime
1 1/2 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp onion powder or dried onions
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper


1. Place roast in a slow cooker along with beef broth.
2. Squeeze lime juice over roast.
3. In a bowl, combine the remaining ingredients.
4. Sprinkle spices over roast.
5. Cover and cook on low for 8-10 hours.
6. In the crock pot use two forks or kitchen shears to shred removing any fat.
7. Return meat to crock pot and cook for 30 minutes more.
8. Using a slotted spoon or tongs, remove beef from slow cooker and serve in your favorite Mexican dish.
Recipe by Real Mom Kitchen at

Green Chili Enchilada Bake

1 cup mild green enchilada sauce
1 cup sour cream
3/4 cup salsa verde, mild
12 white corn tortillas broken into 1 inch pieces
2 cups cooked chicken or turkey breast
One 15 ounce can black beans, drained
1 cup shredded cheddar cheese
1. Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with cooking spray.
2. Place enchilada sauce, sour cream and salsa into prepared baking sheet. Stir until well combined.
3. Stir in broken tortillas, chicken or turkey and black beans. Stir to combine and top evenly with cheese.

4. Bake for 22-25 minutes, until cheese is hot and melted. Serve with chips and salsa if desired.

Mexican Haystacks

½ lb browned ground beef
1 to 2 (15 oz) cans tomato sauce 
Mexican spices to taste (I use garlic powder, onion salt and Cummin)
2 cups uncooked rice
Shredded lettuce
Grated cheddar cheese
Chopped tomato
Sliced olives
Corn chips
1 cup frozen corn (or can of corn), cooked and warm.

1-Cook 2 cups of uncooked rice.  
2-While the rice is cooking, brown ground beef and drain the fat.  Add the cans of tomato sauce and spices to taste warm through out.  

3-Cut up the lettuce, olives, tomatoes and avocados.
4-When everything is ready everyone can build their own haystack how they like.  I put lettuce down first, then cheese, sauce, olives, tomatoes, corn and corn chips.

Chicken Taco Soup in the crock pot

2 precooked chicken boneless skinless chicken breasts or thighs or 1 can of canned chicken
1 can diced tomatoes (don’t drain)
1 can tomato sauce
1 small can diced green chilis
1 can black beans, rinsed and drained (or 1 cup black beans cooked from scratch)
1 can kidney beans, rinsed and drained (or any other can of beans, even another can of black beans)
1 c frozen corn (or 1 can of corn)
1 onion, chopped
2 c chicken broth (2 c water + 2 tsp “Better than Bouillon” chicken or other bouillon)
1-2 cups of water
1 Tbsp garlic powder
1 Tbsp chili powder
1 Tbsp ground cumin


tortilla chips
sour cream
shredded cheddar or Mexican blend cheese


1-Put chicken, onions, beans, corn, broth, water and spices in the crock pot .
2-Cook on high 6-7 hours or low 8-9 hours.
3-If chicken isn’t already falling apart, shred it with kitchen shears or 2 forks.

*For a 30 minute stove top option, put all the ingredients together in a stock pot.  Bring to a boil and boil for 30 minutes, stirring occasionally and turning the temperature on the burner down a bit if needed.


Serve soup with tortilla chips, shredded cheddar cheese, and a dollop of sour cream and sliced avocados.

Salsa Pork (or Chicken) in the crock pot

1 pork roast or 4 boneless skinless chicken breasts or thighs (frozen or fresh)
16 ounces (2 cups) salsa
1 cup frozen corn
1 (14 1/2 ounce) cans black beans, drained
1 package cream cheese
rice, cooked
whatever toppings you like (lettuce, tomatoes, avocados, olives etc.)


  1. Place first four ingredients in crock pot.
  2. Cook on low 6-8 hours.
  3. 30-60 minutes prior to serving, shred meat with kitchen shears in the crock pot and stir in cream cheese.
  4. To serve, use meat mixture over rices (or as filling inside tortillas) and serve with lettuce, tomatoes, avocados and olives.

This recipe is SO easy and SO yummy! It’s on our monthly rotation and a family favorite.

Taco Salad (optional crock pot method)

1 lb.   lean ground beef
1/2 onion, chopped (optional)
1 Tbsp. Chili Powder
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/4 tsp. Crushed Red Pepper Flakes (or less if you like less spice)
1/4 tsp. Dried Oregano
1/2 tsp. Paprika
1 1/2 tsp. Ground Cumin
1 tsp. Salt
1 tsp. Black Pepper (optional)

(OR 1 pkg.  Taco Seasoning Mix)

¼ cup  water
1 large head of lettuce (I like Romain or the “Spring Mix” at Costco)
2 tomatoes, chopped
1 cup  Shredded Cheddar Cheese
tortilla chips, Ranch Dressing, Salsa, olives, avocados etc


1- Brown meat with onions in large nonstick skillet on medium-high heat; drain.
*You can also put the raw (fresh or frozen) ground beef in the crockpot with the chopped onion and all the spices and cook it on low for 8-10 hours or high for 5-6 hours, drain off grease and skip to step 3.
2- Add spices and water; mix well. Bring to boil. Simmer on medium-low heat 3 min.
3- Cut and wash lettuce, tomatoes, olives, avocados and any other desired toppings.  
4- Have everyone make their own salad how they like it and enjoy.

Taco Seasoning recipe from: