Cajun Rice with Kale

INGREDIENTS:
1 cup white basmati rice
2.25 cups chicken broth
2 cups fresh Kale
2 tsp Cajun spice

DIRECTIONS:
Heat spice and broth until boiling. Add rice and kale. Stir once then cover. Cook about 20 minutes or until liquid absorbed. Remove from heat and fluff with fork.

Cocunut Rice with Mango Salsa

INGREDIENTS:
2 cups long grain rice
2 TBSP unsalted butter
1 can (14 oz) unsweetened coconut milk
1.5 cups water
Pinch of cinammon
1/4 teaspoon salt
1/2 teaspoon sugar
Mango salsa

PREPARATION:
Rinse rice in sieve under cold water for 2 - 3 minutes then drain.
Melt butter in saucepan over moderately high heat. Add rice and cook, stirring constantly, 3 minutes.
Stir in coconut milk, water, cinammon, salt, sugar and bring to boil.
Reduce heat to low and simmer for about 20 minutes, covered.
Remove from heat and let cool.
Add mango salsa just before serving.

Mexican Rice

eThis recipe is from the Sunset Mexican Cook Book with some modifications to add some heat!

Prep time: 15 min
Cook time: 35 - 40 min

INGREDIENTS:
4 TBSP olive oil
2 TB butter
2 cups long grain rice
1 large onion (chopped)
6 - 8 cloves garlic (can never have enough garlic!)
1 small can diced green chilis (roasted)
1 or 2 cans tomatoes (chopped with Mexican seasoning)
4 cups chicken broth
1/4 cup cilantro chopped
1 can (small) tomato paste

PREP:

Heat oil and butter in a pan on medium-high heat. Once butter is melted, add rice and cook until lightly browned (about 3 minutes) . Add onion, garlic and chilis and cook, stirring, for 5 more minutes. Add tomatoes and broth. Bring to boil, reduce heat, cover, and simmer until liquid is absorbed and rice tender (25 - 30 min). Remove from heat and stir in cilantro and (if you want more of a red color) tomato paste (just add little bits to get the color you want).