It’s Cinco de Mayo! Which means it’s time for us to think about some fun Mexican inspired dishes! I could probably eat Mexican food every day. Couldn’t you?
The funny thing about these types of holidays is that it gives us a reason to eat or drink or party or just get together with friends!
I feel like one day is national pizza day, the next is national chocolate day, then maybe national dessert day, cheese day, donut day and so on. I have NO problems with that. You don’t have to tell me twice, I love food!!
I figured since I recently posted tacos I would post a fun rice skillet that I really enjoyed. It’s full of veggies- squash, zucchini, bell peppers, tomatoes and is much more interesting and yummy than what you get when you go out! It’s super easy to make too!
It’s filling enough if you don’t want to eat a main protein and its also got chicken stock in there instead of water. Feel free to use whatever veggies you like, it will still be yummy!
Happy Cinco de Mayo!! 😀
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 1 orange bell pepper, diced
- 1 yellow squash, diced
- 1 zucchini, diced
- 1 (14.5 ounce) can fire roasted tomatoes, undrained
- 1 cup uncooked white rice
- 1 ½ cups chicken stock
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- 2 tablespoons chopped fresh cilantro, for topping
Instructions
- Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell pepper and cook, stirring frequently, for 2-3 minutes, or until onions have become translucent. Add squash and zucchini and cook for about 2 minutes, or until tender and heated through.
- Stir in diced tomatoes, rice, 1 ½ cups chicken stock, salt, pepper and cumin. Once the rice mixture reaches a boil, cover and reduce heat and simmer for 15-18 minutes, or until rice is cooked through.
- Serve immediately and garnish with cilantro, if desired.
Thank you, Tabitha! Sounds very good…would love to make with tacos! You love your vegetables!! Good for you!