Ingredients

Mango Salsa

• 2 mangoes, diced
• 1 red bell pepper, diced
• 1/4 red onion, finely diced
• 1/4 cup chopped fresh cilantro
• 1/2 jalapeño pepper, seeded and finely diced
• 1 lime, juice
• 1 tsp honey

Coconut Rice

• 2 cups jasmine rice
• 1 14-oz can coconut milk
• 2 cups water
• Salt to taste

BBQ Lime Chicken

• 4 boneless skinless chicken thighs
• 1/4 cup barbecue sauce
• 1 lime, juice
• Salt and freshly ground black pepper

Preparation

To make the mango salsa, in a large bowl, mix together the mango, red bell pepper, red onion, cilantro, and jalapeño. Stir in the lime juice and honey. Set it aside.
To make the rice, in a medium pot, combine the jasmine rice, coconut milk, and water. Season with salt to taste. Bring the mixture to a boil and reduce the heat to low. Cook, covered, until the rice is tender and the liquid has been absorbed, about 15 to 20 minutes.
While the rice is cooking, season the chicken with salt and pepper to taste. Preheat a large grill pan over medium-high heat. Arrange the chicken in the pan. Cook until the chicken is golden and releases easily from the skillet, about 4 to 5 minutes. Flip the chicken and continue to cook until the remaining side is golden, about 3 to 4 minutes.
While the chicken is cooking, in a small bowl, stir together the barbecue sauce with the lime juice. Brush the sauce over the chicken and continue to cook until it reaches an internal temperature of 165ºF.
Serve the chicken immediately with the rice and mango salsa. Store in the refrigerator for up to 3 days.

Ingredients

• 4 slices thick-cut bacon
• 1 lb peeled shrimp
• 1 shallot, minced
• 2 garlic cloves, minced
• 1/4 jalapeño, seeded and minced
• 1 cup fresh corn kernels
• 4 cups cooked rice
• 1 cup halved cherry tomatoes
• 2 green onions, sliced
• Salt and freshly ground black pepper

Preparation

In a large skillet, cook the bacon over medium-high heat until it is golden, about 3 to 4 minutes. Flip the bacon and continue to cook until the bacon is crisp, about 2 to 3 mintues. Remove the bacon from the skillet and set it aside.
Arrange the shrimp in the skillet and cook until it turns pink, about 2 minutes. Flip the shrimp and continue to cook until they are completely pink and opaque, about 1 to 2 mintues. Tansfer the shrimp into a clean bowl and set it aside.
Add the shallot, garlic, and jalapeño to the skillet. Cook, stirring, until they are fragrant, about 30 seconds. Add the corn, and cook, stirring occasionally, until it is bright yellow, about 2 minutes. Stir in the rice and arrange the mixture into an even layer. Continue to cook, without stirring, until the rice begins to brown, about 5 minutes. While the rice is cooking, chop the bacon. Once the rice begins to brown, stir the mixture and press it back down into an even layer. Continue to cook, without stirring, until the rice is golden, about 3 minutes. Season the mixture with salt and pepper to taste. Stir in the bacon.
Serve immediately topped with cherry tomatoes, cooked shrimp, and green onion. Store in the refrigerator for up to 3 days.

Ingredients

Chipotle Lime Crema

• 1/2 cup sour cream
• 1 lime, juice
• 1/2 chipotle pepper in adobo sauce, minced
• 1/2 garlic clove, grated
• Salt to taste

Chipotle Chicken

• 1 tbsp oil
• 1 lb ground chicken
• 1 yellow onion, diced
• 1 orange bell pepper, diced
• 1 red bell pepper, diced
• 1 tbsp chili powder
• 1 tsp ground cumin
• Salt and freshly ground black pepper

Chipotle Chicken Bowl

• 4 cups cooked rice
• 1 15-oz can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup quartered cherry tomatoes
• 1/4 cup fresh cilantro leaves
• 1 lime, cut into wedges

Preparation

To make the chipotle lime crema, in a small bowl, combine the sour cream, lime juice, chipotle pepper, and garlic. Season with salt to taste. Set it aside.
To make the chipotle chicken, in a large skillet, heat the oil over medium-high heat. Add the chicken to the skillet, and cook, breaking it up with the side of a spoon. Season with salt and pepper to taste. Continue to cook, stirring occasionally, until the chicken is no longer pink, about 5 to 7 minutes. Add the onion, orange bell pepper, and red bell pepper. Continue to cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Stir in the chili powder and ground cumin. Continue to cook until the spices are fragrant, about 1 to 2 minutes. Remove the skillet from the heat.
To assemble the bowls, scoop some rice into the bottom of each serving dish. Top it with the black beans, corn kernels, tomatoes, and the chipotle chicken mixture. Spoon some of the lime crema on top.
Serve immediately with cilantro and lime wedges or store in the refrigerator for up to 3 days.

Ingredients

• 1 tbsp oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 cup frozen peas and carrots
• 1/2 cup frozen corn kernels
• 1/2 cup shredded red cabbage
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 4 cups cooked rice, chilled
• 1/4 cup soy sauce
• 2 green onions, sliced

Preparation

In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and red bell pepper and cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Stir in the frozen peas, carrots, and corn. Cook, stirring, until they soften, about 1 minute. Stir in the red cabbage, garlic, and ginger. Continue to cook, stirring, until they become fragrant, about 30 seconds to 1 minute. Add the rice and soy sauce. Continue to cook, stirring, until the rice is hot, about 2 to 3 minutes.
Serve immediately topped with the green onions or store in the refrigerator for up to 5 days.

Ingredients

• 8 chicken thighs
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1 tsp garlic powder
• 3 tbsp butter, divided
• 4 cups sliced mushrooms
• 1 shallot, finely diced
• 2 garlic cloves, minced
• 1 1/2 cups arborio rice
• 1/3 cup white wine
• 3 cups chicken broth
• 1 sprig fresh thyme
• 1 bay leaf
• 1 cup frozen peas
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Preparation

Preheat the oven to 375°F.
Arrange the chicken thighs on a large baking sheet. Season each with oregano, basil, thyme, garlic powder, salt, and pepper.
Bake until the chicken is golden and reaches an internal temperature of 165°F on a meat thermometer, about 30 to 40 minutes.
In the meantime, melt two tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and season them with salt and pepper. Cook, stirring regularly, until the mushrooms release their moisture and become golden, 5 to 6 minutes. Remove the mushrooms to a bowl and set aside.
Add the remaining tablespoon of butter to the skillet. Once the butter is melted, add the shallot and cook for one minute. Add the garlic and cook for another 30 seconds. Add the rice and cook, stirring constantly, for another minute. Add the white wine and cook until it has mostly evaporated, about 2 minutes. Add the broth, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and cook until all of the liquid has been absorbed and the rice is tender, 15 to 18 minutes.
Stir in the mushrooms, peas, Parmesan cheese, and parsley. Season with salt and pepper. Cook, stirring, until the mushrooms and peas are heated through.
Serve immediately or store in the refrigerator for up to 3 days.

Ingredients

• 1 tbsp vegetable oil
• 1 yellow onion, finely diced
• 1 garlic clove, minced
• 1 1/2 cups frozen mixed vegetables
• 1 cup shelled edamame
• 2 eggs, beaten
• 3 cups cooked rice (leftover is ideal)
• 2 tbsp soy sauce

Preparation

In a large wok or skillet, heat the oil over high heat. Add the onion, stirring frequently, for 3 to 4 minutes. Add the garlic and cook for another 30 seconds. Add the frozen vegetables and shelled edamame and cook for 2 to 3 minutes. Push the vegetable mixture over to one side of the pan and on the other side of the pan, add beaten eggs. Stir the eggs constantly until they’re set. Combine the vegetable mixture and eggs and stir in the cooked rice. Stir in the soy sauce and cook for an additional 2 minutes.

Ingredients

• 3 tbsp butter, divided
• 4 cups sliced mushrooms
• 1 shallot, finely diced
• 2 garlic cloves, minced
• 1 1/2 cups arborio rice
• 1/3 cup white wine
• 3 cups chicken broth
• 1 sprig fresh thyme
• 1 bay leaf
• 1 cup frozen peas
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp fresh parsley
• Salt and pepper to taste

Preparation

Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms and season them with salt and pepper. Cook, stirring regularly, until the mushrooms release their moisture and become golden, 5 to 6 minutes. Remove the mushrooms to a bowl and set aside.
Add the remaining tablespoon of butter to the skillet. Once the butter is melted, add the shallot and cook for one minute. Add the garlic and cook for another 30 seconds. Add the rice and cook, stirring constantly, for another minute. Add the white wine and cook until it has mostly evaporated, about 2 minutes. Add the broth, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and cook until all of the liquid has been absorbed and the rice is tender, 15 to 18 minutes.
Stir in the mushrooms, peas, Parmesan cheese, and parsley. Season with salt and pepper. Cook, stirring, until the mushrooms and peas are heated through.
Serve immediately or store in the refrigerator for up to 3 days.

Ingredients

• 1 tbsp oil
• 1 lb vegan sausage, sliced
• 1 yellow onion, diced
• 3 celery ribs, sliced
• 1 green bell pepper, diced
• 1 garlic clove, minced
• 1 tbsp Cajun seasoning
• 2 tsp smoked paprika
• 1/4 tsp ground cayenne pepper
• 1 cup long grain white rice
• 1 19-oz can fire roasted tomatoes
• 2 cups vegetable broth
• 1 15-oz can red kidney beans, drained and rinsed
• 1 cup okra, sliced
• Salt and freshly ground black pepper

Preparation

In a large skillet, heat the oil over medium-high heat. Add the sausage to the skillet. Cook, stirring occasionally, until it is golden, about 3 to 4 minutes. Remove the sausage from the skillet and set it aside.
If needed add some more oil to the skillet. Add the onion, celery, and green bell pepper. Cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Add the garlic, Cajun seasoning, smoked paprika, and cayenne pepper. Cook, stirring, until they become fragrant, about 1 minute. Add the rice and cook, stirring, for another minute. Stir in the fire roasted tomatoes and vegetable broth. Season with salt and pepper to taste. Bring the mixture to a boil then reduce the heat to low. Cook, covered, until the rice is cooked through, about 15 to 20 minutes.
Once the rice is cooked, stir in the kidney beans and okra. Return the cooked sausage to the skillet. Cover and continue to cook until the kidney beans are hot and the okra is bright green, about 3 minutes.
Serve immediately or store in the refrigerator for up to 5 days.

Ingredients

• 1 tbps oil
• 1 lb lean ground beef
• 1 yellow onion, diced
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1 cup long grain white rice
• 1 tsp Italian seasoning
• 1 cup tomato sauce
• 2 cups beef broth
• 1/2 cup shredded mozzarella cheese
• Salt and freshly ground black pepper

Preparation

In a large oven-safe skillet, heat the oil over medium-high heat. Add the beef to the pan and season it with salt and pepper to taste. Cook, breaking it up with the side of a spoon, until it is no longer pink, about 4 to 5 minutes. Add the onion, yellow bell pepper, and red bell pepper. Cook, stirring occasionally, until they begin to soften, about 3 to 4 minutes. Add the rice and Italian seasoning. Cook, stirring, for another 1 to 2 minutes. Stir in the tomato sauce and beef broth. Bring the mixture to a boil. Reduce the heat to low and cook, covered, until the rice is cooked, about 15 to 20 minutes.
Once cooked, top the mixture with the mozzarella cheese. Broil until the cheese is melted and lightly golden, about 1 to 2 minutes.
Serve immediately or store in the refrigerator for up to 3 days.