Cilantro Lime Rice

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6 cup Cooked Rice (Long Grain Rice)

1 tbsp Salt (To Taste)

Juice of Half Lime

⅔ cup Cilantro, Chopped

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Beans

3 can (15.5 oz) Black beans

2 tsp Onion Powder

2 tsp Salt (To Taste)

1 tbsp Lime juice

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Corn Salsa

3 bag (12 oz) Frozen Sweet Corn, thawed

3 Diced (⅔ Cup) Jalapeños, deseeded

1 cup Red Onion, Diced

1 cup Chopped Cilantro

1 tbsp salt (to taste)

1 whole Lime Juiced

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Fajita Veggies

2 bell pepper

1 red onion

Olive oil

Salt and pepper

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Optional Toppings

1 ½ lb Monterey Jack cheese

1 ½ whole Head Romaine lettuce

Pico de gallo

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Chicken

Half Large White Onion

6 cloves Garlic

1 cup Cilantro

1 tbsp Oregano

1 tbsp Onion Powder

1 tbsp Garlic Powder

½ tsp Cumin

1 tsp Chili Powder

1 tsp Coarse Salt

1 tbsp Goya Adobo All purpose Seasoning

2 tbsp Olive Oil

7 oz Can Chipotles in adobo sauce

1 whole Lime Squeezed

1 ½ to 2 Lbs Chicken thighs

1 tbsp Olive Oil

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1. In a small pot, warm the black beans with salt, onion powder, and a squeeze of lime juice. Keep them on low heat until ready to serve.

2. Combine thawed corn, diced jalapeño, red onion, cilantro, lime juice, and salt. Stir it up until everything is coated.

3. Add avocados to a bowl with lime juice and cilantro. Mash until smooth (or chunky). Stir in jalapeños, red onion, and salt to taste.

4. Cook the rice according to the package. While your rice is warm, stir in lime juice, chopped cilantro, and salt.

5. Top with extra cilantro, shredded cheese (Monterey Jack Cheese), lettuce (Romaine), sour cream, pico de gallo, and hot sauce if you're feeling fancy.

6. Trim any excess fat from your chicken. Place in a large mixing bowl and set aside.

7. In a blender or food processor, combine garlic, onion, cilantro, oregano, garlic powder, onion powder, chili powder, adobo seasoning, chipotle peppers in adobo, salt, olive oil, and lime juice. Blend until thick and well combined.

8. Pour the marinade over the chicken, tossing to coat every piece evenly. Cover and refrigerate for at least 2 hours, or overnight.

9. Heat a skillet over medium heat with a little olive oil. Cook chicken for 5–6 minutes per side, or until fully cooked and nicely charred. Internal temp should hit 165°F. Let the chicken rest for 5 minutes before slicing.

10. Top with fresh cilantro and enjoy.