Can I make these recipes vegetarian or vegan?

Absolutely! Many Mexican dishes are naturally vegetarian or easily adaptable. For the chicken tacos, you can substitute the chicken with seasoned black beans or sautéed vegetables. For the quesadillas, use beans, veggies, and vegan cheese. The black bean salad is already vegetarian, and you can make it vegan by ensuring no honey or animal products are included in the ingredients.

What's the best way to store leftovers?

Store leftovers in airtight containers in the refrigerator. Tacos are best assembled right before you serve them, so it's usually better to store the fillings separately from the tortillas. Quesadillas will soften as they cool, so they might not be as crispy when reheated, but they're still delicious. The black bean salad will stay fresh for a few days. Mexican rice is good in the refrigerator for up to 4 days.

How can I add more heat to these dishes?

If you're craving a little extra spice, you can add chopped jalapeños, serrano peppers, or a dash of your favorite hot sauce to any of these dishes. You could also use chili flakes or cayenne pepper in the spice blends to give them a kick. Remember to start small and add more to your taste.

Can I use pre-cooked chicken?

Yes, absolutely! Using pre-cooked chicken, like rotisserie chicken, makes these recipes even faster! Just shred it and add it to your dishes. It's a fantastic shortcut for those hectic weeknights.

Fiesta In A Flash Your Guide To Deliciously Easy Mexican Food

Name: Speedy Mexican Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 cup long-grain rice; 2 cups chicken broth; 1/2 cup tomato sauce; 1 tsp cumin; 1/2 tsp chili powder; 1/4 tsp salt; 1/4 cup chopped cilantro

Ingredients

Scale

1 tbsp olive oil
1 cup long-grain rice
2 cups chicken broth
1/2 cup tomato sauce
1 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
1/4 cup chopped cilantro

Instructions

Heat olive oil in a medium saucepan over medium heat. Add the rice and cook for 1-2 minutes, stirring occasionally, until the rice starts to turn slightly translucent.
Add the chicken broth, tomato sauce, cumin, chili powder, and salt. Stir to combine everything.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is cooked through.
Once the rice is cooked, fluff it with a fork. Stir in the chopped cilantro. Serve immediately and enjoy the awesome flavors!

Notes

This rice isn’t just simple; it’s bursting with flavor! It’s the perfect complement to tacos, enchiladas, or any other Mexican dish you’re whipping up.

Author: Megan
Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 1g
Sodium: 300mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 0mg

Keywords: mexican rice, side dish, easy rice recipe, quick rice, cumin rice