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’m excited to once again partner with Tuttorosso Tomatoes to bring you this post and recipe.

I'm a huge fan of quick and easy meals. Weeknights are hard right? We don't have kids but sometimes I feel like we have so much going on. Too much to do and yes, even though I write and cook and run this blog, we also run out of ideas for dinner.

When one pot pastas came on to the scene, I was so intrigued and once I started trying them like this one and this one with mushrooms, I became obsessed.

The only reason I call this one a one pot lasagna pasta is because I added ricotta and mozzarella cheeses and of course beef…and it's so easy to make.

It's so simple to make and as long as you have great ingredients, it tastes amazing!

Can we talk tomatoes? Namely canned tomatoes…I am in love with Tuttorosso tomatoes. Last year, I attended an event in Atlanta with them and they showed us how to cut and taste tomatoes. It might sound strange but have you ever tasted the canned tomatoes that you buy?

They sent me their whole plum tomatoes along with another brand's whole plum tomatoes. When I opened both cans, I can tell the difference in quality. The Tuttorosso tomatoes are whole tomatoes, the other ones are in pieces. The texture and color, such a difference. When you taste the two different brands, there's a huge difference, you guys.

And my friend was really interested in this when I told her about this…she did a blind taste test and told me she liked the taste of Tuttorosso's tomatoes better.

Let's talk about this recipe. First we're going to cook the onions…

and the ground beef.

Once it's browned, remove the beef with a slotted spoon and then wipe the pan clean.

Add the pasta with the Tuttorosso tomatoes…

and also add the olive oil, water, salt, pepper, oregano, thyme and basil.

And then mix it all up.

Bring it to a boil, once it's boiling, cook it for another 9 to 10 minutes.

Add the beef and mix.

Add both cheeses.

This recipe is soooo good! We loved it, our friends loved it…and even better, it reheats well.

What to have for dinner, problem solved and you'll thank me for it!

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One Pot Lasagna Pasta Recipe

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 to 6

Ingredients

Beef

• 1 Tablespoon olive oil
• 2 garlic cloves peeled and thinly sliced
• 1/2 onion diced
• 1/2 pound ground beef
• 12- ounce package of bowtie pasta
• 1 Tablespoon olive oil
• 28- ounce can Tuttorosso diced tomatoes
• 3 1/2 cups water
• 5 garlic cloves peeled and thinly sliced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 Tablespoons chopped fresh basil plus more for serving
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup ricotta cheese
• 1/2 cup grated mozzarella cheese (plus more for serving)

Instructions

• Preparing the beef: Heat the olive oil in large skillet on medium for 2 to 3 minutes. Add the garlic and onions and cook for 1 minute. Add the ground beef, season with salt and pepper. Cook the beef for 3 to 4 minutes until browned. As you’re cooking the beef, break it up the beef with a rubber spatula or wooden spoon.
• Remove the cooked ground beef with a slotted spoon and place in a medium sized bowl, set aside. Wipe the pan with a paper towel.
• Add pasta, olive oil, Tuttorosso diced tomatoes, water, garlic, oregano, thyme, fresh basil, salt and pepper to skillet. Stir ingredients together and bring to a boil on high. Once it comes to a boil, boil for about 9 to 10 minutes, stirring constantly.
• Turn the heat down to low and add the cooked beef and cook for 1 minute to heat through. Season with salt and pepper, if necessary. Add the ricotta and mozzarella and serve.
• Serve with fresh chopped basil and more mozzarella cheese on top.

Disclosure: This post is sponsored by Tuttorosso. I only share with you brands and products that I love and always only share with you my own opinions.

The post One Pot Lasagna Pasta appeared first on The Little Kitchen.

Happy Labor Day, y'all! I just wanted to pop in and share with you some really fun news…someone I love and respect so much, Ree Drummond from The Pioneer Woman, recently relaunched her site (it's beautiful!) and added a wonderful section called Food & Friends and she asked me to be a founding contributor to the section.

My first recipe is live on the site: One-Pot Pasta with Mushrooms and Asparagus…it's a lovely recipe that's so easy to make. I know you'll love it!

You just put most of the ingredients into the pot with water and olive oil and let it boil away. Definitely, though you want to mix while it's cooking to make sure it doesn't stick to the bottom of the pan and to keep the pasta from sticking.

For the full list of ingredients and instructions, visit Ree's site to see the recipe for One-Pot Pasta with Mushrooms and Asparagus!

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One Pot Pasta with Mushroom & Asparagus Recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 to 6 servings

Ingredients

• 1 pound white or baby bella mushrooms sliced
• 12 ounces bowtie pasta
• 4 garlic cloves smashed and peeled and then thinly sliced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 Tablespoons olive oil
• 3 1/2 cups water
• 1 pound asparagus ends trimmed and cut into six or eight even pieces
• 2 Tablespoons salted butter
• 1/4 cup heavy cream
• freshly grated Parmigiano-Reggiano cheese for serving
• cooked bacon crumbled, for serving (optional)

Instructions

• For the full instructions, be sure to visit Ree's site for the recipe for 

  One-Pot Pasta with Mushrooms and Asparagus!

The post One-Pot Pasta with Mushrooms and Asparagus appeared first on The Little Kitchen.

I have seen so many one pot pasta dishes online and on pinterest and I have been wanting to try them forever. Especially, Martha Stewart's recipe for one pot linguine pasta with tomato & basil! I have made it with linguine and also of course made it withe penne pasta.

I'm a huge fan of quick and easy meals. I'm constantly trying to find new ideas for easy dinners instead of the same old, same old. I do struggle with what to have for dinner All. the. Time. Curtis would be happy with a rotation of the same 5 meals every week…but me, I need variety. In comes this dish…

I have made it with and without the crushed red pepper (Curtis loves every kind of pepper seasonings except crushed red pepper) and it's good with or without. So if you have kids and are afraid of the heat, you can leave it out!

Seriously, just throwing everything in one pan or pot is genius and I love the concept…will be adding more things white wine, other veggies like asparagus and even mushrooms to future one pot meals.

Last year, the editors of Martha Stewart Living published One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More and I was happy to sent a copy by the publisher.

It has 120 recipes, recipes you can make in your Dutch oven, slow cooker, pressure cooker, cast iron skillet and more.

There are so many recipes I want to try from it including: Baked Risotto (mindblowing!), Salmon with Kale, Short Ribs with Potato-Carrot Mash made in a pressure cooker (I LOVE mashed potatoes with carrots!) and Skillet Chocolate-Chip Cookie (yes they have one pot dessert recipes too)!

And this pasta recipe, choose whatever pasta, throw the ingredients into the pan and in less than 10 minutes, you have dinner all cooked…love it. Curtis loved it too!

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Penne with Tomato & Basil Recipe

You won’t believe it till you try it: Cook linguine in water with tomato, basil, and garlic thrown right in the same pot. Let the water boil away, and you have pasta in a delectable sauce.

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Ingredients

• 12 ounces linguine or penne
• 12 ounces cherry or grape tomatoes halved or quartered if large
• 1 onion thinly sliced
• 4 garlic cloves thinly sliced
• ½ teaspoon red pepper flakes
• 2 sprigs basil plus torn leaves for garnish
• 2 tablespoons extra-virgin olive oil plus more for serving
• Coarse salt and freshly ground pepper
• 4½ cups water
• Freshly grated Parmigiano-Reggiano cheese for serving

Instructions

• In a large sauté pan, combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, ¼ teaspoon pepper, and the water; bring to a boil over high heat. Cook pasta, stirring frequently with tongs, until al dente and water has nearly evaporated, about 9 minutes.
• Season with salt and pepper, and garnish with torn basil. Serve with oil and cheese.

Notes

Reprinted from One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More. Copyright © 2014 by Martha Stewart Living Omnimedia. Published by Clarkson Potter/Publishers, a division of Penguin Random House, LLC.

// Disclosure: This cookbook was sent to be for the purpose of review by the publisher. All opinions are my own and I only share with you what I love. There are affiliate links in this post. //

The post One Pot Penne Pasta with Tomato & Basil appeared first on The Little Kitchen.