This Turkey and Black Bean Burritos recipe was created for Bush’s Beans.

My kids were introduced to Chipotle burritos within the last year and they are completely hooked – my son in particular. It’s fun to see them order something other than a cheese quesadilla when we are out for Mexican so I’m happy they picked burritos because it’s given me another family meal idea to work with at home (we make a lot of quesadillas and tostadas already).

(more…)

The post Turkey and Black Bean Burritos appeared first on Aggie's Kitchen.

(This post is part of the #ThinkRice campaign that I am participating in as a member of the Healthy Aperture network, sponsored by USA Rice.)

Happy Spring!! I don’t know about you, but Spring is most definitely my favorite season of the year. Depending on where you live, the weather has warmed up (we hit the 90s last week – too warm!) and when the weather is nice like it has been I just crave good, light, fresh food. No offense to winter comfort food, but I am so done with all that. Bring on the crunchy veggies, fresh fruit, all things grilled and my current favorite obsession – grain salads! This Caprese Rice Salad screams fresh, warm weather food and was enjoyed along side our favorite grilled chicken.

I know tomatoes are technically a summer food, but here in Florida they are pretty much available all the time. Especially the smaller varieties like cherry tomatoes, which happen to be one of my favorites. They are sweet and bite sized and are perfect for salads like this one.

(more…)

The post Caprese Rice Salad appeared first on Aggie's Kitchen.

Rice is not something I make very often. It’s just not one of my favorite things. I’m more of a pasta person I guess. Although…have you ever tried Basmati rice? Well, I am becoming a huge fan of this rice. I don’t know what makes it so good, but whenever I cook it, it comes out so light and fluffy, just the way I want my rice to be.

I prepared this Cilantro Rice the other day to serve alongside our Cedar Plank Grilled Salmon with Tropical Salsa. It was a perfect side dish. The cilantro and green onions really brightened up the rice and added just enough flavor to keep it from being boring. I also included a “secret ingredient”…I crushed up 3 cloves of garlic and threw them in with the dry rice and water during the cooking process. Nothing wrong with a little garlic right?

Cilantro Rice

Ingredients:

• 1 cup Basmati rice, uncooked
• 2 cups cold water
• 3 cloves garlic, crushed with the side of your knife
• 1 tsp olive oil
• large handful of fresh cilantro, roughly chopped
• 2-3 green onions, chopped
• salt and pepper to taste

Directions:

1. Combine rice and water in a large microwavable covered dish (I use my Corning Ware). Add a small drizzle of olive oil and crushed garlic to rice. Place in microwave and cook for 18 minutes. Do not take off lid during cooking process. Once it is cooked, fluff rice with a fork and taste for doneness. (If at this time it's not cooked well enough - it should be - just add a small amount of water and cook for a few more minutes) Toss in chopped cilantro, green onions, salt and pepper.

 

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!

 

The post Cilantro Rice appeared first on Aggie's Kitchen.