Candied Yams

 

These were a popular Thanksgiving favorite growing up and continue to be in my home. My kids LOVE them, even my guy with texture issues. They're practically a dessert! You can adjust the brown sugar and butter to make them a little healthier. Serves 8.

Candied Yams

4-5 large yams
salt and pepper, to taste
1/2 c butter
3/4-1 c packed brown sugar
bag of marshmallows, large or small

1. Place yams in large steamer (or boil them if you must). Steam about 30 minutes, or until knife enters the largest yam easily. OR steam them in pressure cooker for 10 minutes. Let cool and peel. 

2. Preheat oven to 350 degrees. Chop yams into bite-sized pieces and place in 9x13 baking dish. Sprinkle yams generously with salt and pepper. 

2. Cut butter into small pieces (1/2 Tbsp. or so) and place evenly over yams. Crumble brown sugar evenly over top of yams. Top with marshmallows. Bake in preheated oven for 30 minutes, or until marshmallows are melted and start to turn golden brown. 

Texas Roadhouse Rolls with Cinnamon Honey Butter

For those who love Texas Roadhouse as much as I do, you're welcome. For those who have never had them, you're welcome. Soft, delicious, and WAY too divine with the cinnamon honey butter. I don't want to eat anything else ever, and die happy of sweet, fluffy overload. Gratefully borrowed from africanbites.com. Makes 12-15 rolls.

Texas Roadhouse Rolls with Cinnamon Honey Butter

1 Tbsp warm water
2 1/4 tsp active dry yeast
1 c milk
6 Tbsp butter, cut into pieces
5-6 Tbsp sugar
1 tsp salt
1 large egg
3 1/2 - 3 3/4 c flour
butter, for brushing over baked rolls

Cinnamon Honey Butter (optional)
1/4 c (half cube) butter, softened
2 Tbsp powdered sugar
2 Tbsp honey
1/2 tsp cinnamon

1. Combine water (NOT HOT) and yeast. Let sit and dissolve for about 5 minutes.
2. Meanwhile, in microwave safe bowl, combine milk, butter pieces, sugar, and salt. Microwave for 1 minute. Stir until everything is melted. Combine with yeast mixture. Make sure it's warm, not hot, then whisk egg into mixture. Mix 2 minutes (medium speed if using a mixer).
3. Add 1 cup flour at a time while mixing, up to 3 cups. Add 1/4 c more flour at a time until dough pulls away from side of bowl, yet is still a bit sticky to the touch. It's better to have too little flour than too much! Knead by hand or with dough hook for 3-4 minutes. Coat dough with oil in bowl and cover, letting rise 1-2 hours, or until doubled in size.
4. Push dough down with fist. Roll into a rectangle about 1" thickness. Use a knife or pizza cutter to cut dough into 12-16 similar squares.
5. Spray jelly roll pan with cooking spray; place rolls on pan 1/2"-1" apart. Cover lightly with a kitchen towel and let rise about 30 minutes or until dough is puffy. Preheat oven to 350 degrees.
6. Meanwhile, make cinnamon honey butter.
7. Bake 12-15 minutes, or until golden brown. Brush tops of hot rolls with cold stick of butter. Serve warm or cold, though warm is best, with a dollop of cinnamon honey butter, if using.

Broccoli Super Salad

We get a lot of broccoli here in Okinawa. Between shipments from the U.S. and the local farmers, we can get it year round. I found myself with a couple heads of broccoli and kids who are tired of eating it steamed. I tried this and...well...my husband, my 13 year old and I LOVED it. ha! My younger kids wouldn't try it but I don't blame them. I didn't like strange looking food as a kid, either. Serves 6.

Broccoli Super Salad

2 heads broccoli, washed and cut into small florets
1/4 c toasted sunflower seeds
1/4 c sliced almonds
1/4 c dried cranberries
optional- 1/2-1 c cooked quinoa, cooled
optional- 2 c fresh spinach leaves, washed and (mostly) dried

*dressing:
1/3 c olive oil
3-4 Tbsp honey, agave, or maple syrup
3 Tbsp white wine vinegar
1 shallot, roughly chopped
1 Tbsp white miso paste
1 Tbsp poppy seeds
pinch of salt and pepper

1. To make dressing, add ingredients to food processor. Taste and adjust ingredients, if necessary.
2. Steam broccoli for 2 minutes, if desired. I actually like it better not steamed, but it does give it a vibrant color. Combine broccoli, sunflower seeds, almonds, cranberries, and quinoa, if using. Toss with dressing until coated according to taste right before serving.

* I couldn't find miso paste. If you can't or don't want to make your own dressing, I suggest Brianna's Home Style Poppy Seed Dressing. It's the best!

Sweet Potato Fries

I was skeptical about SWEET POTATO fries but these were so good! I didn't have the patience to wait for them to crisp up but they were still delicious soft. And supposedly sweet potatoes are healthy so double bonus! Add any seasoning you want. If you want some spice I'd recommend a dash of cayenne pepper. This is nice and flexible for your individual needs and taste preferences. Serves 4.

Sweet Potato Fries

4 medium sized (smooth-skinned) sweet potatoes
1 1/2 Tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp paprika

1. Preheat oven to 425 degrees. Lightly oil large cookie sheet or jelly roll pan; set aside. Peel sweet potatoes, if desired, and cut into equal fry-size slices (you know, long, rectangular shapes like the picture above).
2. Add potato pieces to bowl or Ziplock bag. Add oil and stir or shake to coat. Add salt, pepper, garlic powder and paprika; mix to coat.
3. Place in single layer on prepared baking sheet without overcrowding. Bake 15 minutes in preheated oven. Flip fries with a spatula and bake another 10 to 15 minutes more, or until fries have turned from glossy to matte skin (if you want them a little crispy).

Southern Baked Yellow Squash

If you're like me--and every other neighbor around me--you had yellow summer squash coming out of your ears. I don't love it sauteed in butter, blah blah bleck, but this recipe has me excited. Such a tasty and fun way to use up the squash and get your carotenoids and antioxidants! My kids still didn't like it because they HATE the texture of any kind of squash. But I LOOOOOVE the leftovers so it's fine by me! It takes about an hour and a half to be ready so give yourself enough time (I didn't realize this and was in a hurry so I heated it under 425 degree oven for 15 minutes...still delicious). Makes an 8x8 pan.

Southern Baked Yellow Squash

3 lbs yellow squash, washed and cut into 1-inch cubes
1/2 c Panko bread crumbs
1/2 c diced onion
2 eggs
1/4 c butter
1 Tbsp sugar
1 tsp salt
1/2 tsp black pepper

TOPPING:
3 Tbsp butter, melted
1/4 c Panko bread crumbs

1. Place summer squash in a large soup pot, cover with 1/2" water and boil until soft, about 15 minutes. Meanwhile, preheat oven to 375 degrees. Grease 2-quart baking dish (like an 8x8 dish)
2. Drain squash well and place in large mixing bowl; mash until slightly chunky. Stir 1/2 c bread crumbs, onion, eggs, butter, sugar, salt and pepper into hot squash until butter is melted; spread into prepared baking dish.
3. Drizzle 3 Tbsp melted butter on top of squash mixture. Sprinkle 1/4 c bread crumbs evenly over top.
4. Bake in preheated oven until casserole is cooked through and top is golden brown; about an hour.

Easy Cheese Sauce for Noodles or Veggies

My kids love mac n cheese but I generally don’t like to feed them anything out of a box. I like whole food and want to feed my growing boys whole foods. So here's a yummy substitute they loved. YUM-O! Serve with noodles or steamed greens or cauliflower. Serves 6.

Easy Cheese Sauce for Noodles or Veggies

1 lb small pasta, preferably elbow macaroni
5 Tbsp unsalted butter
5 Tbsp flour
2 1/2 c whole milk
2 c grated cheese
1/2 tsp salt
1/4 tsp mustard powder

1. Bring large pot of water to boil. Sprinkle in generous amount of salt. Cook pasta according to package directions.
2. Warm milk in microwave for 1 minute; set aside. Melt butter in medium saucepan over medium heat. Sprinkle flour evenly over top and whisk to form a smooth, thick paste without clumps. Cook for 1 or 2 minutes, or until fragrant. Slowly whisk in warm milk. Cook, whisking frequently, until sauce thickens and clings to back of a spoon, 5 to 8 minutes.
3. Remove pot from heat. Stir in cheese. Stir in salt and mustard powder. Toss with noodles and serve immediately.

Funeral Potatoes aka Cheesy Potato Casserole

This has always been one of my favorite dishes growing up. We usually had it with steak or ham, steamed veggies and salad. mmmm....Funny it's taken me this long to figure out how to replicate Mom's recipe. It's a comfort meal side dish, often served at funerals (hence its name) but you don't have to wait for someone to die before you make it. You can put the casserole together early, cover and refrigerate, and add 10 to 15 min to bake time. You could add diced ham or chopped chicken to make it a full, heartier meal. Makes 10 servings.

Funeral Potatoes aka Cheesy Potato Casserole

1 2-lb bag frozen shredded potatoes
3 Tbsp butter, melted
2 c sour cream
1 can cream of chicken soup
1/2 tsp salt
1 tsp onion powder
2 c shredded cheese
2 c Corn Flakes cereal, crushed
2 Tbsp butter, melted

1. Preheat oven to 350 degrees. Lightly grease 9x13" baking dish; set aside.
2. In medium bowl, mix melted butter, sour cream, cream of chicken soup, salt, onion powder and shredded cheese until well combined. Stir in frozen potatoes until well mixed. Spread mixture on bottom of prepared 9x13 pan.
3. Mix crushed Corn Flakes and melted butter. Spread evenly over top of casserole. Bake, uncovered, 40 to 50 minutes, or until potatoes in center of casserole are cooked through.

SLOW COOKER

Follow recipe, except replace 9x13" dish with slow cooker pot. Place large paper towel under the lid of the slow cooker, cover and cook on HIGH heat for 4 hours.

Chicken Long Rice

This tasty Asian side dish goes great with any meat or as is. It's a nice light, healthy, soup-like sauce with nice thin noodles. mmm...I like chicken thighs because I can almost always find them for under $1/pound and they're so good! I like to serve it with slow cooked kalua pig and leave out the chicken thighs, but include them when serving as a main dish. My whole family loves this! Serves 4-6.

Chicken Long Rice

1 8-oz pkg sai fun noodles (aka bean thread noodles)
3 Tbsp avacado, olive or grapeseed oil
3 large carrots, peeled and cut into thin slices
3 celery stalks, washed and cut into thin slices
2 small zucchini, peeled and cut into thin slices
1 tsp garlic powder
2 c shitake mushrooms, or other mushrooms (shitake have a wonderful texture and flavor but can be pricy)
6 chicken thighs
1 1-oz piece fresh ginger root (1 to 1 1/2 inch piece), minced, or 1 tsp ground ginger
salt and pepper, to taste
3 c chicken broth

1. Soak noodles in warm water for 30 minutes.
2. Meanwhile, heat oil in wok over medium-high heat. Add carrots, celery, celery and zucchini and stir fry until softened, about 5 minutes. Stir garlic powder into vegetables. Add mushrooms and cook until they begin to sweat.
3. Season both sides of chicken with salt and pepper. Add ginger root and chicken to pan, tucking thighs under the vegetables to make sure they get direct heat. Cook both sides of thighs until they're good and brown, then add chicken broth.
4. Reduce heat to medium, and cook until broth reduces by half. Drain noodles, cut in half with kitchen scissors and stir into chicken mixture; cook noodles 5 minutes and remove from heat. Here you can shred the chicken but I love to serve it on the bone. Serve warm.

Campbell's Green Bean Casserole

This is the green bean casserole I grew up with! I add extra french fried onions b/c YUM. I'd fried my own onions in this picture but I actually like store bought better. It's a perfect addition to my turkey dinners, though you could make it anytime. Check here for ideas on how to change it up. Serves 4.

Campbell's Green Bean Casserole

2-10 3/4 oz can Campbell’s® Condensed Cream of Mushroom Soup
1 cup milk*
2 teaspoon soy sauce
1/4 tsp black pepper
8 cups cooked cut green beans**
3 cups French's® French Fried Onions


1. Stir the soup, milk, soy sauce, black pepper, beans and 2 cup onions in a 3-quart casserole.
2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
3. Bake for 5 minutes more or until the onions are golden brown.

* If you're afraid it's too runny with 1 cup, use 3/4 cups.
** They can be fresh, steamed green beans with the ends snipped or 4-14 oz cans (with no salt added is best).

Roasted Potato Wedges

I used to love these growing up. We'd always dip them in catsup, just like french fries. Now I like to dip them in Ranch dressing. It's naughty, I know. Don't dip them at all if you don't want to. They are fabulous alongside any meat and are easy and quick to make. Serves 4.

Roasted Potato Wedges

4 medium potatoes of your choice*
2 Tbsp butter
1/4 tsp garlic salt
fresh ground black pepper, for sprinkling
Parmesan cheese for sprinkling, optional

1. Preheat oven to 425 degrees. Line jelly roll pan, or large cookie sheet, with foil; set aside.
2. Scrub potatoes, cutting off any nobs or yucky parts. Cut potatoes in half, then each half into four pieces, totally 8 slices from each potato. Set slices 1" apart in prepared sheet.
3. Melt butter in small bowl and mix in garlic salt, stirring with basting brush. Baste garlic butter over potatoes, brushing longways. Sprinkle generously with fresh ground black pepper. Sprinkle with Parmesan cheese, if using.
4. Bake in preheated oven. Start checking potatoes after 30 minutes. Bigger potatoes take longer. Tops should be browned and fork should enter and exit center of largest potato easily. Serve immediately.

* I prefer yellow, white, or butter potatoes because of their superior flavor and moistness.

Spanish Rice

This recipe has been requested by several people. It's super simple and tasty! Even leftovers are awesome because the rice stays so moist. I use Pace Picante sauce when cooking* with salsa; it's cheap and I think it's got the perfect texture and flavor. I made huge pots of this and it still turned out great, though some of the liquid got trapped at the top at the end and burnt the bottom, so you may need give it a quick stir partway through. Perfect with any Spanish dish. Serves 4-6.

Spanish Rice

1 Tbsp olive oil
1/4 c chopped onion
1 1/2 c uncooked white rice
2 c chicken broth
1 c chunky salsa*
fresh cilantro, chopped (optional)

1. Heat oil in heavy skillet over medium heat. Add onion and cook until translucent, about 4 minutes.
2. Mix in rice, stirring frequently, for 4 minutes, or until rice begins to change color. Stir in chicken broth and salsa; bring to a boil. Immediately cover and reduce heat to low, simmering until liquid has been absorbed (start checking at 15 minutes, giving it a stir). Top with chopped cilantro, if using, and let rest, covered, 5 minutes before serving.

7 Layer Dip

I used fat free refried beans and cheesy taco seasoning and got raving compliments. My husband said his friends were scooping it right out of the dish with their chips. Perfect as a side dish with fritos or tortilla chips for any potluck or for a healthy snack. If you hate any of these ingredients, leave them out (we don't like olives around here so...there yah go). Optional substitutes or additions (it can be 8 or 9 layer dip, why not?): 1 c chopped green onion, 1 lb ground beef, browned and drained, chopped bell pepper, or anything else you like...Serves 8-10.

7 Layer Dip

1 - 16 oz can refried beans
1 - 1 oz package taco seasoning
1 1/2 c shredded cheese
1 c sour cream
1 c guacamole*
1 c salsa
1 c lettuce, washed and shredded
1 - 4 oz can olives
1 c tomato, chopped

1. Mix taco seasoning and refried beans in small bowl until well blended. IF going to serve immediately, cover and microwave for 2 minutes. Otherwise, just stir and smooth evenly on bottom of a 2 qt dish  (I used the size smaller than 9x13 baking dish). Sprinkle cheese evenly over top.
2. Layer rest of ingredients in order listed, smoothing each layer evenly. If you love something a lot, add a little extra.
3. If beans were warmed, serve immediately, or refrigerate until ready to serve.

* The best guacamole starter is Cactus Joe brand, bottled. BEST. GUAC. EVA! Or try this recipe.

Parmesan Potatoes

We were grilling salmon burgers one day and needed a side dish. It's so nice and easy to throw it on the grill with everything else OR just bake them. They are delicious with their simple, fresh flavor. The perfect compliment for any meat. I tweaked a Betty Crocker recipe. Serves 4.

Parmesan Potatoes

4 medium potatoes, washed and thinly sliced
1/2 tsp salt
1/4 c Italian style bread crumbs
2 Tbsp grated Parmesan cheese
2 Tbsp butter, melted
1 Tbsp chopped fresh basil leaves, or 1 tsp dried
black pepper, to taste

1. Preheat coal or gas grill for medium heat OR oven to 450 degrees.
2. Lie two sheets of aluminum foil on flat surface. Divide potato slices equally between the two sheets. Pour melted butter over potato slices and toss gently to coat.
3. Mix salt, bread crumbs and Parmesan Cheese in small bowl. Pour mixture evenly over potatoes and toss gently to coat. Sprinkle black pepper on top top to taste.
4. Wrap foil securely over potatoes; pierce top of foil once with a fork to vent steam.
5. Grill seam side up 4-6 inches from medium heat, rotating once OR bake in oven, for 15-23 minutes or until potatoes are tender (careful to watch them or the bottom potatoes will burn--the thinner you slice them, the quicker they cook). Unfold foil and serve.

Yellow Rice

I loooove delicious rice. And this is delicious! I served it with an Indian dish and it was perfect. You can serve it with toasted slivered almonds sprinkled on top. Serves 4.

Yellow Rice

3 1/2 c chicken broth
1/2 tsp turmeric
1/4 tsp ground cumin
2 cloves garlic, minced
1/4 tsp crushed red chili pepper flakes
1/4 tsp salt
2 c Jasmine rice

1. Add broth, turmeric, cumin, garlic, pepper flakes and salt to rice cooker; stir well. Add rice. Cover and cook.

NO RICE COOKER INSTRUCTIONS
1. Add broth, turmeric, cumin, garlic, pepper flakes, salt and rice to medium pot; bring to a boil. Cover and turn heat to low; let simmer 20 minutes, or until all liquid is absorbed.

Indian Baked Rice

I found this recipe on epicurious.com, a fun site to find recipes! I can imagine this rice going well with any Indian-style meat. Unless you're feeding a whole herd you WILL have leftovers. Garam masala is a mixture of seasonings you can usually find in the International section of the supermarket. Serves 8+.

Indian Baked Rice

2 1/2 c basmati rice
5 Tbsp vegetable oil
1/4 c slivered almonds
1 large onion, thinly sliced
1 large garlic clove, minced
1 small fresh jalapeño chili, seeded and thinly sliced
1 tsp garam masala
1 tsp fresh ginger, peeled and grated
1/2 tsp salt
5 c chicken broth
1/4 c fresh cilantro, chopped (optional)

1. Wash rice until water is almost clear, 6 or 7 times. Let drain 10 minutes.
2. Preheat oven to 325 degrees.
3. Heat oil in 4- to 5-quart ovenproof pot over medium heat until hot but not smoking. Cook almonds, stirring frequently, 3 to 4 minutes or until golden. Transfer to paper towel; set aside. Add onion to pot and raise temperature to medium high heat. Cook until translucent, 6 to 8 minutes. Add garlic, jalapeño  garam masala, ginger and salt; cook 1 minute, stirring consistently. Turn heat to medium low and add rice, stirring frequently for 6 minutes. Add broth and simmer, uncovered, 8 minutes or until top of rice appears dry.
4. Cover pot and bake rice in middle of oven until tender and liquid is absorbed, about 20 minutes. Remove from oven and let stand 15 minutes, covered. Sprinkle almonds to serve, along with cilantro if using.

Asian Coconut Rice

This rice recipe is EXCELLENT! It goes great alongside any Asian dish with its subtle coconut charm. And it's so easy to make! I love it, love it, love it. Serves 4.

Asian Coconut Rice

1 - 13.5 oz can coconut milk
1 1/2 c water
1 tsp sugar
1/8 tsp salt
1 1/2 c uncooked jasmine rice
2 Tbsp shredded coconut, optional

Rice Cooker Instructions
1. Add milk, water, sugar and salt to rice cooker; stir together. Add rice and coconut, stir once more, close lid and cook. Stir and serve.

Stovetop Instructions
1. Add milk, water, sugar and salt to medium saucepan; stir together. Add rice and coconut; bring to a boil over medium heat, stirring occasionally. Cover, reduce heat, and simmer 15 to 20 minutes, or until liquid is absorbed and rice is tender (the coconut milk will kind of coat the top so don't mistake that for unabsorbed liquid). Stir and serve.

Mom's Potato Salad

I've always loved my mom's potato salad best. None others have compared. The problem was that she didn't use exact measurements. SO I had to guess and after a couple of trials I've got it...at least mostly. :) You can use more of any ingredient you want and dice your pickles as large or small as you want. I love dill pickles--can't stand sweet pickles--but if you want to use sweet pickles and sweet pickle juice instead, go for it. Serves 8.

Mom's Potato Salad

2 1/2 lb potatoes, 6 or 7 medium potatoes
3-4 eggs
1 c mayonnaise
1 Tbsp yellow mustard
1/4 c dill pickle juice
1/4 sweet onion
2-3 dill pickles
Salt and Pepper, to taste

1. Place whole, unpeeled potatoes in large pot and cover in water, 1" over potatoes. Bring to a boil; boil until knife inserts and exits center of largest potato easily. Strain water out and set aside to let potatoes cool.
2. Place eggs in medium sauce pan and cover with cold water, 1" over eggs. Bring to a boil; reduce heat to medium and cover, simmering 10 minutes. Remove from heat and set aside, leaving cover on. After 3-5 minutes, strain hot water and cover with cold water. Set aside to cool.
3. In large bowl, mix mayonnaise, mustard, and pickle juice. Set aside.
4. Dice onion and pickles and add to mayonnaise mixture. Peal eggs, rinse, and chop; add to mayonnaise mixture. Peal potatoes with knife. Boiled potato skin should come off easily. Chop pealed potatoes into bite-size cubes and add to mayonnaise mixture. Mix together with scooped spatula or large spoon.
5. Taste small bite, making sure you have a potato in bite. Add salt and pepper and continue to taste until reaches desired flavor. Refrigerate until ready to serve.

Speckled Rice Pilaf

I made this rice dish up, and it's quite tasty. ;) It goes along any type of meat with it's light, delicious flavor. Serves 8.

Speckled Rice Pilaf

2 Tbsp butter
1/2 onion, chopped
2 c long-grain white rice
3 c chicken broth
1 c hot water
3 Tbsp fresh parsley, diced, or 1Tbsp dried
1 1/2 Tbsp fresh basil, diced, or 1 tsp dried
1 packet onion soup mix

1. Melt butter in medium saucepan over medium heat. Add onion, saute until tender; about 4 minutes. Add rice. Stir 4 minutes more.
2. Turn up heat to high and add chicken broth, water, parsley, basil and onion soup mix. Mix well; bring to a boil then turn to medium-low and cover. Let simmer, covered, 15 to 20 minutes, or until water is absorbed.

Broccoli-Cheese Casserole

I tweaked a recipe I got off of the internet. ;) It's so tasty...the BEST broccoli casserole I've ever had, hands down. Serve alongside any meat. I even added 1/2 c diced ham to make it a main dish. I know; I'm crazy like that. You could add 1-2 c cooked, diced chicken, also. Serves 8.

Broccoli-Cheese Casserole

1 egg
1/4 c onion, finely chopped
1/2 c mayonnaise
1 10-oz can condensed cream of mushroom soup
1 1/2 lbs fresh or frozen broccoli, chopped
8 oz sharp cheddar cheese, shredded
2 tsp paprika
salt and pepper, to taste

1. Preheat oven to 350 degrees. Butter 9x13 baking dish; set aside.
2. In a large bowl, lightly beat egg with whisk. Add onion, mayonnaise, and cream of mushroom soup. Add broccoli and mix well. Add shredded cheese; mix well. Spoon mixture into prepared dish. Sprinkle paprika evenly over top. Season with salt and pepper.
3. Bake, uncovered, 45 minutes to an hour, or until broccoli in center of pan are tender-firm.

Southwestern Rice

This is very good and filling! Serve as a side dish, or add cooked chicken to make it a main dish (recipe at bottom, or just cook diced chicken and season with garlic salt). My kids didn't want to try it--too many different things one one plate, the picky things--but my husband L-O-V-E-D it! This would also be really good as a burrito filling or served with chips and sour cream. Serves 4-6 as  a main dish, 6-8 as a side dish.

Southwestern Rice

1 Tbsp butter or olive oil
1 medium onion, diced
4 -5 cloves garlic, minced
2 c chicken broth
1 tsp ground cumin
1 tsp ground turmeric
1/4 c cilantro, chopped
1 c uncooked long grain rice
1 15-oz can black beans, drained and rinsed
1 10-oz can tomatoes and green chilies, undrained
1 10-oz bag frozen corn, thawed
1 tsp salt

lime wedges, optional

1. Heat butter or oil in large skillet over medium heat. Add onion and garlic; cook 3-4 minutes. Stir in broth, cumin, turmeric, cilantro, and rice; bring to a boil. Reduce heat, cover and simmer 15 minutes or until rice is tender.
2. Mix in beans, tomatoes, corn and salt (and cooked chicken, if adding--recipe below). Heat over medium-high temperature, covered, until all ingredients are heated through. Serve hot with lime wedges, if desired.

Chicken (optional)

1 Tbsp olive oil
1 1/2 c uncooked chicken, cubed
1/2 c salsa
salt and pepper to taste

Heat oil in medium frying pan over medium heat. Add chicken and salsa. Cover and cook 5 minutes. Uncover and simmer until the liquid is mostly dissolved, about 15-20 minutes. Season with salt and pepper. Add to finished rice and stir well to make a main dish.