Mexican Rice Beans & Eggs | The Daily Dish

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Mexican Rice Beans & Eggs

Our Favorite Egg-cellent Recipes with Eggs

No Comments | Written on April 15, 2014 at 5:00 am , by

With Easter right around the corner, I wanted to share some of my favorite recipes using eggs!

From egg whites, to hard boiled eggs there’s something for everyone in this recipe round-up.

Click on the title or the image to view each recipe.  

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Mexican Stuffed Peppers

No Comments | Written on April 2, 2014 at 5:00 am , by

This recipe is a vegetarian version of stuffed peppers with a Mexican twist!

The filling is made of brown rice, vegetables and beans with a kick from chipotle peppers.  Should there be any leftover filling after you stuff the peppers,, it makes a great stuffing for enchiladas, burritos, or quesadillas.

My favorite part of the recipe is the crunchy pepita topping.  It’s made with chopped pumpkin seeds, cheese and (here’s the twist) Grape Nuts cereal!

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Best Bean Recipe Ever – Santa Fe Bean and Barley Salad

6 Comments | Written on August 9, 2013 at 5:00 am , by

Last week we put out a call for your Best Bean Recipes in our $10,000 “Best Recipe Ever” contest.  After much deliberation our judges decided on a colorful and healthy bean salad that is perfect for a light summertime lunch or backyard barbecue side dish.  Congratulations to “smtndmt637” for her award-winning “Santa Fe Bean and Barley Salad!”

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Creamy Chipotle-Lime Shrimp and Rice

6 Comments | Written on December 27, 2010 at 5:00 am , by

Raise your hand if you are worn out!  I hope everyone had a very merry and fun-filled Christmas with family, friends, and, of course, great food.  But after all the excitement of gifts, or the hustle and bustle of travel, sometimes you just need a quick and delicious weeknight meal.  This shrimp and rice dish is creamy, spicy and simply hits the spot after the hectic holidays.  Enjoy!

CREAMY CHIPOTLE-LIME SHRIMP AND RICE

2 Tablespoons olive oil
2/3 cup thinly sliced onion
3/4 pound uncooked shrimp, peeled and deveined (or thawed, if frozen)
2 Tablespoons seeded, chopped chipotle pepper in adobo sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup sour cream
Hot, cooked rice to serve 4
1/4 cup crumbled queso fresco cheese (or can substitute cotija or Monterey Jack)
Grated rind of 1 lime

1.  Heat olive oil in medium skillet over medium heat.  Add onion and saute until just softened.
2.  Stir in shrimp and saute until it just starts to turn pink.  Add chipotle peppers, salt, black pepper, and sour cream.  Stir constantly until mixture is hot and shrimp are pink.
3.  Spoon hot shrimp over rice and sprinkle with crumbled cheese and grated lime peel.  Serve immediately.  Serves 4.