Cinco de mayo with Uncle Ben's

As part of the Foodbuzz Tastemaker Program, I received a package of Uncle Ben's Whole Grain White Rice. It had been years since I have tried any Uncle Ben's product and I was not sure what to use it for. I decided to save it for today and make some Mexican style rice in honor of Cinco de Mayo. So, here is the recipe and I am happy that I got a chance to try a great new product too. I really did like the flavor of the rice, the nutritional value according to the package is much better than other Uncle Ben's products, but I am not used to the flavor of any rice other than good old white cali rose rice cooked in a rice cooker.  Happy eating and I hope that you give this product a try.

1 package of Uncle Ben's Whole Grain White Rice

1/2 of Jarred Salsa (I like Pace)

1 can of black beans rinsed and drained

1 can of diced tomatoes, drained

1 onion, diced

1 tablespoon of chili powder

1 tablespoon of cumin

Cook rice according to package, add in salsa, chili powder, and cumin, stir and mix well, add in black beans, tomatoes, and onion. Stir well, and serve with chicken, steak, pork, or fish. I recommend either of these recipes: Carne Asada, Tequila Lime Chicken, Mexican Chicken

Super Food Day 4 - Game Day Chili

Super Easy Chili


I recently was sent some free samples on Pace salsa and I thought that as a game day chili pace would make this recipe quick and easy. All I needed to do was add some jalapeño, diced onions, and garlic and I was good to go. This makes a great addition to game day as you hardly have to do a thing.

Pace Black Bean Chili

2 pounds of ground beef

2 tablespoons Worecestershire Sauce

1 onion diced

2 gloves of garlic diced

2 diced jalapenos

8 tablespoons of chili powder

1 large jar of Pace Salsa, your choice in heat

1 can of black beans



Heat a large pot on medium high and brown ground beef. Season with Worecestershire sauce and salt and pepper. Once the meat is browned add in onion, garlic, jalapenos, and chili powder, cook for 3 to 5 minutes then add in salsa and beans. Cook on low for about 30 to 40 minutes serve with corn bread and enjoy.

Mexican Grilled Chicken with Black Bean Salad

Like I said in the wine post, it was girls night so we decided to go south of the border for our flavors and attempt a recipe that my husband makes much better than I do. I will have to update this post after he makes it one night so I can figure out what he does differently with the marinade, but for now here is my version.

Mexican Grilled Chicken

4 boneless skinless chicken breasts

2 bottle of Mexican Beer (I recommend Pacifico)

1 lime

1/4 cup of coarsely chopped onion

1/4 cup of Tapatio

In a large bowl combine beer, hot sauce, and onion. Cut lime in half and squeeze the juice from both halves into beer mixture and add the lime halves to the mix. Taste and if flavors are all present add chicken. Cover bowl and marinade overnight. Heat grill on high and cook chicken for around 10 minutes on each side. Serve with black bean salad.

Black Bean Salad

1 can of black beans, rinsed and drained

1 cup of frozen or fresh corn

1/2 cup of diced red onion

2 serrano peppers, sliced thin

1 red bell pepper, diced

the juice from 2 limes

In a large bowl combine all ingredients. Cover and refrigerate, serve when cool.