The great thing about Mexican food is that when I get a craving for it, I almost always have the ingredients on hand! And you probably do too. This recipe is so easy and quick to make. Hence the name “Shortcut” Mexican Rice. With the use of mostly canned veggies, I also save a lot of “chopping” and cooking time. Usually this recipe is made all in one skillet (rice included) but I have a hard time getting the rice to the perfect consistency. It either comes out undercooked OR overcooked. I got frustrated with those results and decided to just start cooking the rice separately and mixing it in afterwards.
Also, try my Simple and Spicy Guacamole Recipe as a GREAT topping for this skillet.
I still haven’t mastered the art of making perfect rice in a regular pot, so I always turn to my trusted Rice Cooker. It’s such a life saver. I highly recommend you all invest in one. Another trick I learned to get the perfect consistency is to wash the rice thoroughly until the water runs clear before cooking it. It will remove all the extra starch and prevent the rice from being too sticky or mushy. That is highly important in a recipe like this because once everything is mixed together, you want as little “stickiness” as possible. I like my ingredients to blend well without turning into one big mushy mess.
After lots of trial and error, I think I found the perfect way to put a quick Mexican style dinner on the table in no time. Please give it a try!
I’m constantly trying to find new sauces to top my pasta with! For this recipe, I had a vague idea of what I wanted when I first started cooking it. I knew I wanted something that incorporated pesto but with a little extra pizzazz. Unlike my previous Bacon Pesto Rotini recipe, I wanted something that included chicken this time. So, this meal kills two birds with one stone as it works as a great chicken side dish but the sauce is creamy enough to top your pasta with. I had my family taste test it and they loved it! Here’s the final recipe. Please give it a try and let me know what you think!
INGREDIENTS FOR CHICKEN
INGREDIENTS FOR CREAMY PESTO SAUCE
Start by baking the chicken breasts in the oven:
I put together a simple spices and herbs mixture for this recipe that turned out super tasty! I reserved this mixture for just the pork chops while the veggies got the usual Parmesan coating (similar to the one I use in my Breaded Parmesan Cauliflower recipe). It made for a great combination dinner all in one pan! For the vegetables, I chose cauliflower and green beans. But the possibilities are endless. Carrots and potatoes would be a fantastic choice as well and I most likely will try those next time I make this recipe.
ALSO TRY MY BREADED PARMESAN CAULIFLOWER RECIPE! A GREAT SIDE DISH TO ANY MEAL.
The bake time for this recipe is only 25 minutes on 400 degrees. This is for 4 pork chops weighing about 6 ounces each. Cook time may vary if you’re making a larger serving of pork chops. Just make sure to always use a meat thermometer to guarantee the pork is cooked thoroughly. 145 degrees (with about a 5-minute rest) is safe to eat and will yield tender, juicy and flavorful meat. Now that I've got you guys all hungry and drooly, follow the recipe below and enjoy your dinner!
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When I’m in a hurry or need to feed a crowd, I usually always turn to casseroles as the answer. They’re impossible to mess up and always fill you. This particular casserole is made for a smaller crowd (I’d say it would feed about 4 people), but as I mentioned in the directions, doubling the recipe would be perfect for a larger casserole dish. I bought a set of two Glass Pyrex Baking Dishes (2-Qt and 3-Qt) from Amazon and use them all the time. For this recipe I used the smaller 2-Qt dish.
This is a great breakfast casserole to whip up for your family on a lazy Saturday morning. But honestly, I always say breakfast food is good ANY time of day. Full of broccoli and spinach, you’ll get your fill of veggies in every bite. And it doesn’t hurt that it’s full of cheesy mozzarella goodness. For those of you who decide to try this recipe out, let me know your experiences in the comments below!
MORE CASSEROLE IDEAS...
There are so many ways you can make mac & cheese it’s ridiculous! I have a few on my blog already (have you tried my Jalapeno Popper Mac & Cheese yet?!) I’ve only begun to scratch the surface but so far this recipe is at the top of my list when it comes to mac and cheese. The addition of mushrooms in the cheese sauce makes this recipe stand out from the rest and gives you your serving of vegetables in the midst of all the carbs.
This recipe is a baked casserole style mac and cheese which I believe is the best kind! You still get the creamy cheesiness of mac and cheese, with the added comfort and slight crispiness of a baked casserole. Although this mac and cheese has fairly basic ingredients, there is one outlier in the recipe: the mushrooms! You can use fresh or canned mushrooms with the same cook time and results.
I find that elbow shaped pasta is the best in this recipe but you can also use penne or rigatoni if you prefer. After the initial preparation of the pasta and sauce, you’ll throw everything into a large casserole dish and bake for about 25 minutes. I hope this becomes your new go-to mac and cheese recipe! Let me know how you like it in the comments below!
MUSHROOM MAC & CHEESE RECIPE
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My name is Renee McGinley and I'm a self-taught cook, constantly learning as I go. Please check out my About Me page for more on my recipe motto and cooking style.