Thursday, June 9, 2016

Skillet Mexican Brown Rice Meal ala ~DKBB~

Skillet Mexican Brown Rice Meal ala ~DKBB~
(original recipe from

3 Tbsp. olive oil
1 medium onion, chopped
1 green pepper (or Anaheim pepper), chopped
2 to 4 jalapeƱo peppers, seeded and diced
1½ cups frozen corn
2 tsp. cumin
2 tsp. smoked paprika
Pinch of cinnamon
½ tsp. salt
¼ to ½ tsp. cayenne
1 Tbsp. tomato paste
1 cup quick cook brown rice*
1 (14 oz.) can fire-roasted diced tomatoes, drained well
1 (15 oz.) can black beans, drained and rinsed
2 ½ cups low sodium vegetable broth
1 to 2 cups shredded pepper jack cheese
Chopped fresh cilantro (if desired)
  • Heat the olive oil in a large skillet over medium heat; when hot, add onion and cook for 2 to 3 minutes, until onion starts to soften.
  • Add in peppers, corn, cumin, paprika, cinnamon, salt, and cayenne; cook for about 5 minutes, until veggies are all tender.
  • Add in tomato paste and rice; cook for 1 to 2 minutes, stirring constantly.
  • Add in drained tomatoes, black beans, and veggie broth; stir well, then bring to a boil.
  • Once boil is achieved, turn down the heat, cover, and let simmer for 10 to 15 minutes, until almost all of the broth has been absorbed by the rice and the rice is tender.
  • Remove cover and sprinkle cheese over the top; re-cover and cook for 1 to 2 minutes or until cheese is melted.
You can garnish each serving with chopped fresh cilantro if desired.

* You can use any rice you desire, just adjust cooking time per instructions on rice package.

Tuesday, June 7, 2016

Slow Cooker Honey-Garlic Chicken ala ~DKBB~

Slow Cooker Honey-Garlic Chicken ala ~DKBB~
(original recipe from Katerina @

Photo from

4 boneless chicken breasts or thighs
6 garlic cloves, minced
⅓ cup honey
½ cup ketchup (use low sodium ketchup if you have it)
½ cup low sodium soy sauce
½ to 1 tsp. dried oregano
2 tbsp. fresh parsley, chopped
½ tbsp. toasted sesame seeds (optional)

  • Arrange chicken in bottom of slow cooker.
  • In a small mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano, and parsley; whisk until thoroughly combined.
  • Pour sauce over chicken; cover slow cooker with lid and cook on LOW 6 to 7 hours or on HIGH 4 to 5 hours.
Serve over a bed of jasmine rice, covering all with the sauce. Add toasted sesame seeds if desired.