Tag Archive for Lime

Black Rice with Cilantro

You all have heard about my friend Kayla by now. She’s my taste-tester friend (and an amazing local jazz singer) who I also work out with. On occasion, we will go for a run and then treat ourselves to the most incredible lunch in Atlanta at Breadwinner Cafe. Any time we eat there, Kayla orders their black rice salad. I had never seen or heard of black rice before Breadwinner.  Eventually, she convinced me to try the black rice salad and I have to say that it was AH-MAZING!!! Since I’m always looking a cooking challenge, I decided to try and make black rice with cilantro. It is by no means a substitute to Breadwinner’s black rice salad, but it’s an amazing dish you can make at home!

Level of Difficulty: Easy
Time Required: Prep Time – 10 min; Cook Time –  30 min. 


1 c. black rice

3 roma tomatoes, diced 

2 fresh jalapeños, diced

1 avocado, cut into cubes

1 bunch fresh cilantro

4 limes

1/2 tsp. cumin

1/2 tsp. salt

Preparing Black Rice with Cilantro:

Cook the rice according to directions. While the rice is cooking, dice your tomatoes, jalapeños, and cut your avocado. Put them in a bowl. Add fresh cilantro (no set quantity on this, it’s all about taste), the juice of 4 limes. Add the cooked rice, cumin and salt. Mix well. Chill. 

Spicy Black Rice


Tip Tuesday – Getting the most out of citrus

It’s Tuesday Tip Day!! Since the weather is getting warmer, it’s the perfect time for some delicious juicy fruit!

Here are some great tips when using any type of citrus in your meals…

Getting the most out of your citrus (lemons, limes, oranges, etc)

  • How to prepare citrusRoll the citrus under your hand before squeezing it, you’ll get way more juice out of it!  
  • When squeezing a lemon/lime directly over your food, hold it face up in your palm to help prevent seeds from falling into your dish.
  • Zest the citrus before cutting it for juice, it’s nearly impossible to zest a squeezed lemon! 
  • Adding a bit of freshly squeezed citrus to your dish just before serving it brings out its freshness and flavor.

For more tips like this, make sure you visit the Cooking 101 section of our website!

Mexican Chicken Soup / Sopa de Pollo

Mexican Chicken Soup / Sopa de Pollo

Yesterday was a tough day. Denise and I attended the funeral for the husband of one of our “mentor teachers.” You know what I’m talking about. The teacher who connects with you in such a special way that it changes your life trajectory. We’ve all had that person in our lives and if we are lucky, we’ve had several of them. This was one of ours. A woman who was tough but always fair. One who could inspire you or hold you tight as you cried. Well, yesterday, Denise and I had the blessed opportunity to return the favor as she grieved for the sudden loss of her dear, sweet husband who loved her so much.

As part of my upbringing, I was taught to never go to someone who is grieving without food in hand. For this occasion, it was decided a simple and fresh chicken soup would be just the thing. Even if she did not have an appetite, soup would be something she might be able to tolerate when told she had to eat.

Remember, if you have that special mentor in your life, even if it is from over 20 years ago, seek them out and let them know what they did for you. You never know how much they might need to hear what you have to say at that exact moment…and don’t forget the soup!

As it turns out, soup really can feed your soul.

sopa de pollo


2T olive oil
6-8 cloves of garlic, minced
1-2 chili peppers of your choice. (I use Hungarian Wax Peppers because they are not spicy and have a wonderful tanginess to them)
2 onions, diced
1T ground cumin
1T chili powder
1t red pepper flakes
*all of the spices are to your taste
5 fresh tomatoes, large diced
2 – 32oz containers of low-sodium chicken broth or make your own broth
Whole poached chicken, shredded (don’t have time, get a rotisserie chicken and remove skin and all fat and shred)
Juice of 8 limes plus additional limes to serve fresh with the soup (don’t use packaged lime juice – it’s not the same!!)
1 bunch of cilantro, finely chopped


Add olive oil into large soup pot and heat over medium heat. Add onions, peppers and garlic and sauté until tender. Add spices and stir. Add tomatoes and sauté for 1-2 minutes. Add juice of limes. Add broth and 1/2 of the cilantro. Taste. Add salt, pepper and spices as desired. Add chicken and warm until the soup is hot.

Serve with a couple of slices of fresh avocado, wedge of lime and a pinch of fresh cilantro.

For another great ‘garnish’, take some flour tortillas, cut them into strips, fry them in vegetable oil, drain on paper towels and salt immediately when removed from the oil. These things are crazy addicting and not healthy (shocking, I know, what addictive things are healthy?!).

Southwestern Black Bean and Corn Salad

Salad with black beans, corn, tomatoes, cilantro and jalapeños

Southwestern Black bean and corn salad is a side dish I often make for a crowd when having a Mexican themed dinner. It is easy, cheap, colorful and serves a lot of people. You can kick up the spice by adding more jalapeños or tone it down by adding less.

Level of Difficulty:Easy
Time Required:Prep Time – 20 min; Chill time: At least an hour


2 cans of sweet corn (not creamed corn)
2 cans of black beans, drained and rinsed
6-8 fresh jalepenos, seeded and chopped
1 bunch of cilantro, washed and snipped
1/2 red onion, chopped (see how to chop an onion )
1 tomato, chopped
Juice of 4-6 limes
Salt and pepper to taste

Preparing Southwestern Black Bean and Corn Salad:

Empty the corn, WITH the liquid into mixing bowl. Add all other ingredients and mix well. Add salt and pepper to taste. Cover and let chill in the refrigerator for at least one hour before serving.

Salad with black beans, corn, tomatoes, cilantro and jalapeños

Important Tips:

Remember to use a serrated knife when chopping or slicing a tomato. Also, don’t forget to wear gloves when seeding the jalapeño. If you need a knife, Melissa’s favorite is Henckles:

Got Leftovers?:

When I have leftovers of this, I will often put it on a salad with some leftover chicken and make my own version of a taco salad.