This post is sponsored by Zatarain's.

It's National Rice Month ????????, did you know that? I'm so excited to be working with Zatarain's and bringing you this recipe for a one pot soy glazed chicken with cilantro lime rice. It's so easy to make because I use Zatarain's Cilantro Lime Rice and because I make it all in one pan!

Growing up as a Vietnamese American here in the U.S., my Mom cooked a lot of rice. We ate rice at least five to six times a week. As an adult, I love cooking Asian rice as well as other kinds of rice. From Zatarain's Spanish Rice Mix to their Jamabalaya Rice Mix and even to Zatarain's Yellow Rice, I love it all!

As you can tell, rice has always been a staple in our house when I was a kid and now as an adult. I consider it an essential part of a meal. We have rice several times a week! And the beauty of Zatarain's Cilantro Lime Rice is that reheats nicely too. This entire meal reheats and work great as leftovers too!

Of course when I started working with Zatarain's, I knew I wanted to share with you an Asian-inspired dish and the cilantro lime rice is a perfect part of this dish!

First, mince the garlic.

Use a grater to zest a lime.

And then juice the lime. I do it right into the bag I'm going to marinate the chicken in.

Add the spices.

The sesame oil.

And the low sodium soy sauce.

Seal the bag and place it in the refrigerate to marinate. You only need to marinate it for 10 minutes!

Add the chicken to a nonstick skillet.

All we're trying to do is sear the chicken. It's going to cook the rest of the way in the oven.

I wiped the pan clean and then boiled some water. Then, added Zatarain's Cilantro Lime Rice to the pan.

Cover it, lower the heat so it's a simmer and cook for 15 minutes.

It's sooo good! But it's not cooked all the way yet.

Add the chicken on top of the rice and then cover with foil. Place it in the oven to cook the rest of the way.

I love love that I can make a meal in just one pot! It's easy for clean up and it's less stress for a week night meal!

The rice is so flavorful and the chicken is tender and has the perfect balance with the soy sauce along with lime juice! It's a new favorite in our house! You definitely need to try this recipe as soon as possible! I have a feeling you'll be very popular after you do! ????

I'm currently obsessed with Zatarain's Cilantro Lime Rice and can't wait to cook with it in other recipes like this recipe for Cheesy Chicken Salsa Rice!

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One Pot Soy-Glazed Chicken with Cilantro Lime Rice Recipe

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 3 to 4

Ingredients

• 1 1/2 pounds boneless or bone-in skinless chicken thighs
• 4 garlic cloves peeled and minced
• zest of one lime
• juice of one lime
• 1/4 teaspoon pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup low sodium soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon grape seed oil
• 1 package of Zatarain’s Cilantro Lime Rice
• another lime cut into wedges optional

Instructions

• Heat your oven to 425 degrees F.
• Add minced garlic, lime zest, lime juice, pepper, garlic powder, onion powder, sesame oil, soy sauce and to a zippered plastic bag. Add chicken and seal the bag. Place bag on a clean plate or inside a casserole dish and place in the refrigerator. Marinate the chicken for at least 10 minutes (no need to do it more than 20 minutes).
• Now we're going to sear the chicken. Add grape seed oil to an oven-safe nonstick skillet pan and turn heat on medium high. Heat the pan for 3 minutes.
• Remove chicken from plastic bag, pat the chicken with a paper towel (see notes below).
• Then, add chicken to the pan and cook on each side for 3 to 4 minutes (if using bone-in, 4 to 6 minutes per side). Remove the chicken from the skillet, place on a clean plate and set aside.
• Wipe the pan clean with paper towels and place back on the range.
• Add 2 cups water and 1 tablespoon butter to the pan. Bring the water to a boil. Add rice and cook for 15 minutes.
• Place chicken on top of the rice, carefully cover the pan with foil and place in the oven to cook the rest of the way. About 10 to 15 minutes (if you’re using bone-in chicken, it will take about 24 to 25 minutes), or until chicken is fully cooked.
• Cook the CIlantro Lime Rice
• Remove the skillet carefully from the oven and allow the chicken to rest for 5 to 6 minutes before cutting into it to check for doneness. Serve the chicken with Zatarain’s Cilantro Lime Rice with your favorite vegetable.
• Optional:  Squeeze lime wedges on top of the chicken before serving.

Notes

Notes: You’re not patting the chicken completely dry. But enough so that you’re not boiling the chicken in the marinade when you place it in the pan.

from The Little Kitchen

Disclosure:  This post is sponsored by Zatarain's. I only work with brands that I love and always share with you my personal opinions.

The post One Pot Soy-Glazed Chicken with Cilantro Lime Rice appeared first on The Little Kitchen.

I recently updated this post from April 2014 with a new video!

I love making fried rice at home. Growing up, my mom and my sister would make fried rice for us. I wanted to come up with a version that rivals take out and I did! It's an easy fried rice recipe that uses leftover ham and I know you'll love it! Check out the video!

Last Friday, I started getting a series of texts from Curtis while he was at work. I want ham for Easter dinner. I responded with no, we should have turkey breast like we do every year. Because before Italy last year, I hadn't eaten pork in over 15 years.

I resisted getting a ham because I hadn't had ham in a long time and because there's only the two of us. A little bit later, I looked at the calendar and saw that Sunday was going to be April 20th and then counted the years. April 20, 1999 is the day Curtis and I started dating…it's been 15 years!! That's when I texted back, okay go ahead and pick up that ham.

He responded by saying, why are you agreeing to ham? And why are you being so nice? Haha I wasn't going to tell him because then he would think he would have to get me a gift but I told him why.

Later that night, he came home with a nine pound ham for the two of us. He insisted that's the smallest one they had. Oh boy. On Sunday, we cut it up before we even baked the portion we would eat for dinner and froze it. We are going to have ham for a very longggg time.

This ham or pork fried rice we had was the second of three meals we have had with the leftovers from Sunday's dinner…we haven't even touched what we froze yet. I have to give credit to Curtis, this was fried rice using the leftover ham was Curtis' idea. I say he made me do it!

I have been trying to perfect my own fried rice recipe for a while now and I have to say this is the best fried rice I have ever made…you'll have to keep reading to see what the secret ingredient is!

I didn't make the rice the day before like you should so in the morning, I made the rice in my rice cooker. As soon as it was finished, I poured the rice onto a baking dish and spread it out. I flipped over and mixed the rice a couple of times, let it cool and let it sit out for a while– maybe 30 minutes. Then covered it and stuck it in the fridge until I was ready to make fried rice!

You have to make the eggs first for fried rice. I always feel like I'm making an omelet. (I love using OXO's omelet turner when I'm making eggs.)

Cut it up.

Then, make the rice. After adding the rice, mix in the soy sauce and the sesame oil really good. Cook for 5 to 8 minutes on medium high.

Add the ham, peas and corn. You can add carrots, broccoli, whatever you want.

There's the secret ingredient…butter. 2 Tablespoons of butter heaven. There's a Japanese hibachi grill place I used to go to a lot when I worked across the street from them and I would watch them put butter in the fried rice…near the end. I had to try it and it makes this fried rice so good. Curtis would argue it's the ham that makes it so good.

Now, add the eggs and sliced green onions.

And you're done. Seriously…amazing. The ham still has the sugary cinnamony glaze which adds a nice sweetness sometimes. The soy sauce is a must have for fried rice and the butter…yes please. Makes great leftovers too!

As long as you have the rice made ahead of time, it doesn't take that long to put this dish together!

PS Curtis absolutely loved this fried rice recipe…we will be making this again and again! Hope you enjoy it with your family if you try it!

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Secret Ingredient Ham Fried Rice Recipe

Day old rice, rice that's cooked the day before and refrigerated overnight makes the best fried rice. If it's freshly made, you may get mushy results. There are ways around it if you want to make fried rice the same day you make the rice. Omit ham or sub with crispy fried tofu to make this dish vegetarian or feel free to sub with shrimp or chicken!

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 to 6

Ingredients

• 3 cups uncooked Jasmine rice cooked (preferably the day before)
• 3 Tablespoons grape seed oil
• 3 eggs beaten
• 2 teaspoons sesame oil
• 3 Tablespoons soy sauce
• 1 cup diced cooked ham
• 3/4 cup frozen corn
• 1/3 cup frozen peas
• 2 Tablespoons unsalted butter
• 2 green onions sliced thin

Instructions

• Cook rice. If you didn't make it the day before. As soon as it's done, lay it out on a 9x13 baking dish or a baking sheet. Allow to cool. Mix and spread out several times. Place in the refrigerator for at least 30 to 60 minutes.
• Add 1 tablespoon of grape seed oil into a wok or a large skillet, heat on medium for at least 3 minutes. Swirl the oil to cover the pan. Pour in beaten eggs and allow to cook for 2 to 3 minutes and flip and cook for another minute. Remove from skillet and allow to cool. Cut into strips and then into smaller pieces, set aside.
• Add 2 Tablespoons of grape seed oil to the wok and add the rice and cook for 2 minutes. Add soy sauce and sesame oil and mix the rice thoroughly. Season with salt and pepper. Increase heat to medium high and cook for 5 to 8 minutes, until rice is completely heated through, be sure to mix occasionally so the rice does not burn.
• Add ham, corn and peas and cook for another 3 to 4 minutes, mixing occasionally. Lower heat and add butter, allow to melt, and mix thoroughly. Add eggs and green onions and stir gently. Season with salt & pepper. Serve immediately.

Disclosure: There's an affiliate link in this post.

The post Ham Fried Rice Recipe appeared first on The Little Kitchen.

Meyer lemons, oh how I love thee. It's so sad that Meyer lemon season is coming to a close this year. If you have any or get a chance to get your hands on some, make this risotto! It's so easy and I love the combination of mushrooms and the lemons!

First roughly chop your mushrooms.

How to sauté the perfect mushrooms

I learned this from a family friend when I was a kid, she always sautéed mushrooms in butter and soy sauce! It's magical.

When cooking your mushrooms, you'll notice a lot of water accumulates into your pan. Just stir and keep cooking, the moisture will evaporate off.

And then you're left with this.

And then you can brown them. And all done. Depending on how much mushrooms you're doing, it will take 8 to 10 minutes or more to sauté them!

Remove the mushrooms and then start on the risotto.

Add 1/4 to 1/3 of chicken broth or vegetable broth to the arborio rice until it's absorbed. Continue to stir the rice constantly.

This is comfort food.

I was fortunate to participate in a Pinterest photo contest for the new color –  Le Creuset Quince carried exclusively by Williams-Sonoma. Don't you love the bright yellow collor? I was given the Le Creuset Signature Braiser — and I love the size of it. And the wide handles. I didn't win the contest but I I get to keep the braiser!

Easy recipes are my forté and it was obvious for me to combine my love of Meyer lemons and mushrooms! Hope you enjoy this dish if you make it!

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Meyer Lemon and Mushroom Risotto Recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Ingredients

Sautéed Mushrooms

• 1 Tablespoon salted butter
• 2 teaspoons soy sauce
• 10 ounces white button mushrooms sliced (about 4 1/2 cups)
• 4 Tablespoons unsalted butter
• 2 Tablespoons olive oil
• 2 1/2 Tablespoons onion chopped finely (about 1/4 onion)
• 2 cups arborio rice
• 6 to 8 cups low sodium chicken broth about 3 to 4 cans
• 2 Tablespoons Meyer lemon zest from about 2 Meyer lemons
• 2 1/2 Tablespoons Meyer lemon juice
• grated Parmesan cheese for serving

Instructions

How to Sauté Mushrooms

• Add 1 Tablespoon of salted butter and 2 teaspoons of soy sauce to a Le Creuset braiser or a large non-stick skillet. Turn heat to medium and add mushrooms. Cook for about 8 to 10 minutes, juices will be released but cooking will not be complete until all juices are gone. Remove mushrooms from braiser and set aside.
• Add chicken broth to a medium sized pot and bring to a boil then lower heat and allow broth to simmer.
• Melt 4 Tablespoons unsalted butter and heat olive oil in braiser. Add onions and cook until translucent for about 3 to 4 minutes. Add rice stir. Allow butter and onions to coat the rice. Add 1/2 to 1/3 cup of chicken broth at a time, stir with rubber spatula or wooden spoon and allow the rice to absorb the chicken broth. Continue doing this until the rice is the right consistency, the inside will be al dente and the outside will be a little creamy. You may not need all of the chicken broth.
• Mix in mushrooms, lemon zest and lemon juice. Add salt and peper if needed. Top with Parmesan cheese and serve immediately.

Notes

From The Little Kitchen

Other Meyer Lemon Risotto recipes:

Meyer Lemon Risotto from Simply Recipes
Meyer Lemon Risotto from 101 Cookbooks

Disclosure: I was given a braiser by Le Creuset for the purpose of participating in a photo contest. I was not required to post about it and I only share with you my honest opinions. There are affiliate links in this post.

The post Meyer Lemon and Mushroom Risotto appeared first on The Little Kitchen.

As you can see, it's been way too long since I have posted! I have been really, really busy, so busy that sometimes we eat dinner at 9:30 at night! Even though I'm so busy, I really, really try to make dinner most nights but it's been getting harder and harder lately. Our 14 or 15 year old kitty, Roswell, recently passed away and I was shell-shocked. I wrote about it on my other blog, www.whateverjulie.com, and was so humbled by the support I received there as well as on facebook and twitter. We were expecting it but even though we were expecting it, it still hurt terribly. If you're a petlover and have experienced a loss of your pet, you know what I mean.

I'm also trying to balance training for the Susan G. Komen Tampa 3-Day for the Cure®, work and my volunteering for Komen Central Florida. It's been tough but completely worth it. Training has helped to focus on a goal throughout all that's happened. You can follow my training on www.whateverjulie.com and if you're so inclined to donate :), please submit a donation online here.

So I was talking about getting dinners on the table! This is a really, really easy dinner that you can get on the table in under 50 minutes (I think). This has got to be one of my husband's favorite dinners right now. We had it for dinner tonight and he paid me the hugest complement…he said, “if I had a restaurant, this would be on the menu.” Awww, sometimes he really knows how to make a girl blush.

The black beans recipe was inspired by a recipe I found on Cooks.com. I use yellow rice from bag, my favorite brand right now is Vigo and I don't follow the instructions exactly.

Join Aggie’s Kitchen and Real Mom Kitchen and share a family favorite Winter Comfort Food recipe for the Bush’s Beans Recipe Exchange!

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Black Beans and Rice con Pollo

Ingredients

Rice

• 10 oz. bag of Vigo saffron yellow rice
• 2 1/4 to 2/12 cups of water
• 2 Tbsp olive oil

Beans

• 1 Tbsp olive oil
• 1 medium onion roughly chopped
• 2 cloves of garlic minced
• 2 14.5 oz cans of Bush's black beans, undrained
• 1/2 tsp cumin
• 1 bay leaf

Chicken

• 2 cloves of garlic minced
• 1/2 medium or 1 small onion roughly chopped, chopped larger than the onion for the black beans
• 1 to 2 pounds boneless skinless chicken breasts, cut into cutlets
• salt and pepper
• 2-3 tsp olive oil

Instructions

• First, chop onions and garlic. Separate out onto two different plates.
• Start water boiling for the rice. Boil 2 cups of water. Once boiling, add rice and follow instructions on the bag. As you're cooking beans and chicken, check the rice and mix as needed as well as add more water along the way...a couple of times. I add 1/4 cup to 1/2 cup depending on how much I need. If I add all of the water the bag calls for, it seems to come out too mushy for me.
• Heat 1 Tbsp of olive oil at medium high heat. Add chopped onion and garlic to large sauce pan or dutch oven. Cook until translucent (don't burn the garlic) for about 5 minutes.
• Lower to medium heat and drop in 1 can of undrained black beans along with bay leaf and 1/2 tsp of cumin. Cook for 5-7 minutes. Use a potato masher to mash the beans.
• While the beans are cooking, prepare the chicken and add salt and pepper to taste as well as drizzle olive oil over chicken.
• Heat a seasoned cast iron skillet (or non-stick skillet, be sure to add a little olive oil and heat for only 1-2 minutes) on medium to medium high heat (for the chicken) for about 3-4 minutes.
• Add the 2nd can of beans and heat on low for about 10 minutes.
• Add chicken to cast iron skillet and cook for about 4 minutes on each side on medium heat.
• When the chicken is about ready to come off the skillet, add the raw onions and garlic chopped for the chicken. Using tongs, move the chicken to one side of the skillet and mix the onions around to get cooked. Be sure not to burn the garlic.
• Remove chicken, onions and garlic after about 2 minutes and allow chicken to rest for at least 5 minutes.

Notes

Inspired by a Cooks.com recipe for Easy Black Beans and Yellow Rice.

I hope you enjoy the dish like my husband did! By the way, he likes to add diced tomatoes and a little bit of hot habanero cheddar cheese on top of the black beans and rice.

I did want to mention one other thing, a fellow blogger, Erika of the Ivory Hut, recently lost her house to a fire and almost lost a family member as well. Her son is a hero, carrying his grandmother out of the house just in time. I don't know Erika personally and have visited her blog several times but I was moved to donate when I read the posts on twitter about her ordeal. In a little over a week, her friends and fellow bloggers have raised over $10,000! While insurance will cover a lot of her losses, it will not cover the immediate expenses, for example, Erika was the only in her household wearing shoes when they escaped from her burning house. Insurance will not replace her lost wages or pictures on hard drives. Read her firsthand account of what happened and visit the site set up by Maggy and Alice to read more updates as well as donate. Erika's resolve and bright positivity has motivated so many and inspired me. I hope you'll visit the blogs to read on.

The post Black Beans and Rice con Pollo appeared first on The Little Kitchen.