These fresh and delicious Teriyaki Shrimp Quinoa Bowls seasoned with honey, ginger, and soy sauce are topped with avocado and a Cucumber Salsa. Teriyaki Shrimp Quinoa Bowls I love grain bowls. I usually gravitate to rice bowls, but I also love one with quinoa. This shrimp teriyaki bowl is perfect! To give the quinoa extra
This quick and easy recipe for Black Beans and Rice is delicious! Made with sofrito, canned black beans and long-grain rice.
Black Beans and Rice
Serve Black Beans and Rice as a meatless main dish with avocado or a side with steak, pork chops, grilled chicken, and more. My husband is half Puerto Rican, and rice and beans are his love language, so I make this delicious dish all the time! This healthy Black Beans and Rice recipe is similar to my Cuban Arroz Congri, with a few differences. They’re so easy to make and always a hit. A few more of my favorite Latin bean recipes are Dominican Beans, Arroz con Gandules, and Mexican Pinto Beans.
Are black beans and rice healthy?
Rice and black beans both have protein, and beans are full of fiber. Paired together, they provide a very filling meal. One serving has 6.5 grams of protein and 4.5 grams of fiber. They also both have a variety of vitamins and minerals.
Black Beans and Rice Ingredients
Sofrito:Sofrito is a sauce made of onion, peppers, and garlic that I use in so many stews, beans, and meat dishes. I like to make a big batch and freeze it in ice cube trays, so I always have some available.
Black Beans: Using canned beans saves time.
Rice: Buy long-grain white rice.
Water to cook the rice and other ingredients in
Sazon: Sazon is a Latin spice blend with achiote, coriander, cumin, oregano, garlic powder, salt, and pepper. The achiote is what gives the rice the yellow color. You can make homemade sazon or purchase a packet at the supermarket.
Bouillon: For vegetarian black beans and rice, choose vegetable bouillon, but chicken will also work.
Salt to flavor
How to Make Black Beans and Rice
Cook the Sofrito: Heat a medium pot over medium heat and pour in the oil. Add the sofrito and cook for a few minutes until fragrant.
Boil: Stir in the rinsed beans and rice and then the water, sazon, bouillon, and salt. Bring it to a boil over medium heat and let it cook until the liquid is almost absorbed and just skims the top of the rice.
Simmer: Cover the pot with a lid and cook on low for 15 minutes. Remove it from the heat and let it sit for 5 to 8 minutes without lifting the lid.
How to Freeze Black Beans and Rice
Leftover black beans and rice are good in the fridge for up to five days or in the freezer for a few months. Store them in smaller airtight containers for individual portions or larger ones to pull out for dinner for the whole family when you need a quick side dish. Thaw them overnight in the refrigerator and warm them on the stove or in the microwave.
What to serve with black beans and rice
Black beans and rice can be eaten as a meal or served as a side with a protein, like:
1packet Sazon with achiote, or 1/2 tablespoon homemade sazon
1largevegetable or chicken bouillon cube, such as Maggi
1teaspoonkosher salt
Instructions
Heat a medium heavy pot with a tight fitted lid over medium heat and add the oil.
Add the sofrito and cook until it melts and becomes fragrant, stirring 3 to 4 minutes.
Add the rinsed beans and rice and mix well.
Add the water, sazon, bouillon and salt, stir and let it cook, boiling over medium heat until the liquid is almost all absorbed and just skims the top of the rice.
Quickly cover the lid and cook low heat 15 minutes.
Remove from heat and let it sit 5 to 8 minutes more, without lifting the lid so the steam finishes the rice.
Tortilla Encrusted Chicken Tenders coated with seasoned crushed tortilla chips and served with salsa. An easy, family weeknight dish!
Tortilla Encrusted Chicken Tenders
I love this fun tex-mex twist on chicken tenders! It’s perfect with a Mexican corn salad or a black bean salad. Chicken tenderloins are easy to cook for weeknight dinners because there’s not much prep. They are already cut to the perfect size so all you have to do is bread them and bake or air fryer. If you want more ideas for chicken tenders, try my Air Fryer Chicken Tenders, or these Pickle Brined Chicken Tenders.
This recipe got two thumbs up from my family. They are easy to make, and take less than 30 minutes – perfect for weeknight cooking! I crushed the tortillas in a ziplock bag and left it a little course for texture. The squeeze of lime on top and salsa for dipping, adds a fun Mexican-American twist to chicken tenders.
How do you get the breading to stick to the chicken tenders?
How To Keep Breading From Falling Off Chicken
Pat the chicken dry.
Dredge in flour.
Dip in beaten eggs.
Coat in the crumbs, pressing the crumbs with the back of a fork.
These baked chicken tenders are coated with seasoned crushed tortilla chips, baked until golden and served with salsa. An easy, weeknight chicken dish, great for the kids, or even adults!
Ingredients
1 ¼poundchicken tenderloins
1teaspoonkosher salt
2tablespoonsall-purpose flour, or gluten-free flour*
1large egg, lightly beaten
3 1/2ouncescrushed tortilla chips*
1teaspoongarlic powder
1teaspooncumin
Olive oil spray
1/2lime, cut into 4 wedges
chopped fresh cilantro, for garnish
1/2cupjarred salsa, for dipping
Instructions
Preheat oven to 400F.
Season chicken tenders with 3/4 teaspoon salt. Place flour on a shallow plate and egg in a medium bowl. Place tortilla chips, remaining 1/4 teaspoon salt, garlic powder, cumin, and pepper on another shallow plate.
Dredge each tender lightly in flour, then egg (shaking off excess), then chip mixture. Lightly spray sheet pan with olive oil, place tenders on pan and spray the top with olive oil. Bake about 8 to 10 minutes on each side or until cooked through.
To serve: Place 2 tenders on each plate, garnish with cilantro. Serve with 1 lime wedge and salsa for dipping.
AIR FRYER Directions:
Spray the chicken on both sides with oil. Air fry in batches as needed in a single layer 5 to 6 minutes on each side.
If you need a quick and healthy breakfast, you’ll love this six-minute Air Fryer Breakfast Banana Split!
Air Fryer Breakfast Banana Split
With just five ingredients, this delicious Air Fryer Banana Split tastes like you’re having dessert for breakfast. The bananas are baked in the air fryer and topped with yogurt, maple syrup, cinnamon, and pecans. If you want to make this easy banana breakfast for kids, add some sprinkles and a cherry! These Baked Bananas, Banana Foster-Topped French Toast, and Banana Foster Crepes are some more yummy banana recipes to try.
Banana Split Ingredients
Banana: This recipe is the perfect way to use up overripe bananas. The riper, the better!
Cinnamon: Sprinkle a little cinnamon on the banana.
Greek Yogurt: I like Fage or Stonyfield Greek yogurt, but any kind will work. You could also use vanilla yogurt and skip the syrup.
Dairy Free: Use your favorite dairy free yogurt like coconut or almond.
Maple Syrup: Swap it with honey or agave.
Pecans: Chop two tablespoons of pecans. You can sub walnuts or almonds or omit them if you’re allergic.
How to Make a Breakfast Banana Split
Air Fry the Banana: Slice a ripe banana lengthwise, three-quarters of the way through, and top it with cinnamon. Air fry the banana for five to six minutes at 400°F until soft.
Greek Yogurt Sauce: While the banana cooks, combine a teaspoon of syrup with the yogurt.
Banana Split Toppings: When the banana is ready, top it with yogurt, cinnamon, pecans, and the remaining syrup.
Variations:
Drizzle the banana with chocolate syrup, almond butter, or peanut butter.
Slice the banana lengthwise, 3/4 of the way through on the side of the banana so it doesn’t roll in the air fryer and open the the skin and banana slightly.
Top with cinnamon and air fry 400F 5 to 6 minutes, until soft.
Meanwhile in a small bowl, combine 1 teaspoon syrup with the yogurt.
When the banana is ready, top with yogurt, sprinkle with more cinnamon and the nuts and drizzle with the remaining 1 teaspoon maple syrup.
Optional, top with colored sprinkles and a cherry on top.
I am so happy to see and hear all your positive comments about the new site! Tell me what your favorite new thing about it is! Is is the new recipe index? The Skinnytaste Shop (I’ll be adding more to this weekly)? Or maybe the new “search by diet” option? I love it all!
With grocery prices soaring, many of us are having to adjust, scale back and/or get more creative with our meals. One of the absolute BEST ways to stay within a budget and maintain healthy eating habits is to MEAL PLAN. You can get more 5-day Budget Friendly Meal Plans by signing up for Relish+ (get a 14-day free trial here!)
Ultimate Skinnytaste Meal Planner
Get the Skinnytaste Ultimate Meal Planner! The 52 week spiral bound meal planner has weekly meal planning grids you can tear out and put on your fridge if you wish, a 12-week meal plan, 30 (15 new) recipes, and tear-out grocery lists. I love starting my week with gratitude, affirmations and intentions, so I included a space for that as well. I hope you will love this as much as I do!
All recipe points have been updated to reflect the new WW program, points will display under the recipe title. I will keep the ww button in the recipe card, click on that and it takes you to the Weight Watchers website where you can see the recipe builder used to determine those points and add it to your day (US only, you must be logged into your account). All cookbook recipes in the cookbook index are also updated!
About The Meal Plan
If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc. or swap recipes out for meals you prefer, you can search for recipes by course in the index. Depending on your goals, you should aim for at least 1500 calories* per day. There’s no one size fits all, this will range by your goals, your age, weight, etc.
There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.
Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!
Meal Plan:
Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. The grocery list is comprehensive and includes everything you need to make all meals on the plan.
*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.
**Make 5 cups extra rice for dinner Friday and lunch Saturday, if desired.