Summer Time Mexican Rice

Summer Time Mexican Rice

I’ve mentioned in the past (many, many, many times) my adoration of Mexican cuisine. Any time someone suggests Mexican I’m there! I make my versions of Mexican dishes at home as well and this is one of my favorites. It’s not completely authentic, but it’s tasty so that’s all that matters!

This time of year I like to utilize the abundance of tomatoes and peppers that sometimes pile up. This is a quick and easy dish that you cook entirely in the microwave, making it ideal for those hot summer days! Not to mention the fact it’s really delicious. What’s not to like about that?

So grab those summer veggies and lets get started!

What You’ll Need:
1 cup of instant rice (Note: You can use white or brown.)
2 cups of tomatoes, chopped
2 ears of corn, kernels removed (Note: You can use left over corn that is cooked or add it in raw. Either way works.)
1/2 a large red onion, chopped
1 bell pepper, chopped
2 tablespoons of chili powder
1 tablespoon of paprika
1/4 to 1 teaspoon of cayenne (Note: More if you like it hot, less if you don’t. You can leave this out all together if you prefer.)
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of finely ground black pepper
1 teaspoon of sea salt
1 bunch of chives, chopped (Note: About 1/3 to 1/2 cup.)
2 cups of water

First place rice in the bottom of a large glass dish. (Note: You’ll need one with a lid.) Next add tomatoes:

Summer Time Mexican Rice: Rice and Tomatoes

Then add corn kernels:

Summer Time Mexican Rice: Corn

Then add red onion:

Summer Time Mexican Rice: Red Onion

Have I mentioned lately how much it annoys me that something that is purple is called red? No? Well then there you go! ;oP

Anyway….

After the onion add bell pepper:

Summer Time Mexican Rice: Bell Pepper

You can use whatever color you have on hand. I used a yellow variety this go around.

Sprinkle chili powder, paprika, cayenne, black pepper, onion powder, garlic powder, chives and sea salt over the top of the veggies:

Summer Time Mexican Rice: Spices

And last add the water:

Summer Time Mexican Rice: Ready to Cook

Place lid on the dish and microwave on high for 10 minutes. Remove lid and stir. Replace lid and microwave on 3-5 minute intervals until liquid is absorbed and rice is tender.

Be sure to keep an eye on this toward the end. You don’t want it to “boil” over in the microwave and make a mess. Not that I’ve done that before or anything! ;oP

Remove lid and stir. Place lid back on the dish and let sit for 5 minutes before serving.

Notes: You can add in beans too if you like. I like black or red in this dish.

Summer Pizza

Summer Pizza

I love to make pizzas with fresh vegetables, especially this time of year. This pizza is simple, yet uses those tomatoes and zucchini that can sometimes overwhelm you this time of year! It’s a mix and match kind of meal, but it really can’t be beat!

What You’ll Need for the Crust:
2 cups of unbleached all purpose flour (Note: You can use white whole wheat flour instead.)
1 teaspoon of sea salt
3/4 to 1 cup of warm water
1 tablespoon of yeast
1 tablespoon of organic cane sugar or honey
1 tablespoon of extra virgin olive oil

You can use your favorite crust for this. This is mine.

In a large glass bowl stir together flour and sea salt. Set aside.

In a glass measuring cup or small glass bowl add water (start with 3/4 a cup and if you need more you can add it later), yeast and sugar or honey. Let sit for 2-5 minutes until foamy.

Slowly add the yeast/water mixture and olive oil to the flour and stir until dough ball forms. You may need all of the water or just some it, or maybe a touch more. It all depends on humidity and such. Knead for about a minute. (I just do this in the bowl.) Let sit for an hour to rise.

Use to make the pizza of your choice.

Summer Pizza

What You’ll Need to Make the Summer Pizza:
Pizza dough (see above or use your favorite)
1-2 large tomatoes, sliced
1 large zucchini, sliced
4-6 cloves of garlic, minced
6-8 leaves of basil, cut into strips
1 tablespoon of oregano leaves, chopped
Mozzarella, shredded
Parmesan cheese, shredded
Goat cheese, crumbled
Sea salt

Preheat oven to 425 F.

Spread dough out on a pizza pan that has been oiled or sprayed with non-stick spray. Or you can makes smaller pizzas on a baking pan lined with a silicone baking mat or parchment paper.

Once dough is spread place a layer of tomatoes on top of the crust, covering as much of the surface as you can. Next spread zucchini out over the top of the tomatoes and be sure to cover any holes left by the tomatoes. Sprinkle the garlic over the top of the zucchini.

Top vegetables with mozzarella, Parmesan and goat cheese evenly. Last add basil and oregano and then sprinkle the top of the pizza with sea salt.

Bake for 12-18 minutes until crust is browned. Let cool for 5 minutes before serving.

Notes: You can really add any other vegetables that you like, onions, yellow squash, mushrooms, etc. You could probably make this a grill pizza too.