BLACK BEANS

Plain Fried Rice Quart

STEAMED RICE

JERK FRIED RICE

SALAD OF PORK

CARNITAS OF JEN RED PORK

RED PORK

CARNITAS

MACHACA

DIABLO OF CHICKEN

REFRIED BEANS

RELLENO

FRIED RICE

VEGGIE SALAD

QUESADILLA

POLLO DIABLO

HENGRENADE CHICKEN

PLAIN FRIED RICE

REFRIED BEANS GF

MACHACA GF

JADE RED CHICKEN

CHICKEN FRIED RICE

PORK FRIED RICE

VEGGIE SALAD GF

In a medium pot, combine 1 cup dry rice with 2 cups water. Bring to a boil, then reduce heat to a simmer, cover, and cook until the rice is tender and the water is absorbed, about 15-18 minutes. Fluff with a fork.

Cook the rice

While the rice cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add 0.5 cup finely chopped onion and sauté until translucent, about 3-5 minutes.

Sauté aromatics

Add 0.5 teaspoon minced garlic to the onions. Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, 0.5 teaspoon paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Cook for 30-60 seconds until fragrant.

Bloom spices and add garlic

Stir in 2 cups cooked black beans and 0.5 cup salsa. Heat through for 4-6 minutes. Stir in 2 tablespoons lime juice at the end.

Combine beans and salsa

Remove from heat and fold in 2 tablespoons chopped cilantro into the beans.

Finish bean mix

Spoon the fluffy rice into bowls. Top with the cilantro-lime black beans. Garnish with extra cilantro if desired and serve hot.

Assemble bowls and serve

Rice, dry (long-grain, white or brown)

Water

Black beans, cooked

Olive oil

Onion, finely chopped

Garlic, minced

Cumin, ground

Chili powder

Paprika, smoked (optional)

Salt

Black pepper

Salsa

Lime juice

Cilantro, chopped

Ensure the rice is cold and loose. If clumped, break apart with a fork. Have all ingredients ready before heating the pan.

Prep and heat

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Beat eggs lightly and scramble until just set, then transfer to a plate.

Cook eggs

Add the remaining oil to the pan. Add diced onion and minced garlic; cook 2-3 minutes until fragrant and translucent.

Stir-fry carrots and peas with the aromatics for 3-4 minutes until vegetables are tender but still bright.

Cook vegetables

Add cold cooked rice to the pan. Break up any clumps and fry for 4-6 minutes, allowing grains to heat through and become slightly toasty.

Fry the rice

Pour in soy sauce; season with salt and pepper. Stir to coat rice evenly and adjust seasoning to taste.

Season

Fold the scrambled eggs back into the rice. Remove from heat and serve hot. Optional: garnish with sliced green onions if available.

Finish and serve

Cooked white rice (preferably day-old)

Neutral oil (vegetable or canola) for stir-frying

Eggs, large

Onion, medium, diced

Soy sauce

Frozen peas

Carrots, diced

Rinse the rice under cold water until the water runs clear; drain well.

Optional: soak the rinsed rice in cold water for 15-20 minutes to help achieve a softer texture, then drain.

In a heavy-bottomed pot with a tight-fitting lid, add the rinsed rice and 2 cups water.

Place over medium-high heat and bring to a boil.

Once boiling, reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the rice is tender.

Remove from heat, keep covered, and let rest for 10 minutes. Fluff with a fork before serving.

Optional: soak the rinsed rice for 15-20 minutes, then drain.

Place rinsed rice and 2 cups water into the rice cooker. Add a pinch of salt if desired.

Close the lid and start the rice cooker; cook until it switches to the Keep Warm setting.

Let the rice sit for 5-10 minutes after cooking, then fluff with a fork and serve.

White rice, long-grain, raw

If using day-old rice, break up any clumps with a fork and spread on a tray to dry slightly. Gather jerk seasoning, vegetables, eggs, soy sauce, pineapple, lime, and garnishes so everything is ready to go.

Prepare rice and mise en place

Heat a large wok or skillet over medium-high heat and add the vegetable oil. Stir in jerk seasoning and cook for about 30 seconds until fragrant.

Bloom jerk seasoning

Add onion to the pan; sauté until translucent. Add garlic and ginger; cook until fragrant, about 1 minute. Stir in red bell pepper and carrot; cook 2–3 minutes until just softened.

Sauté aromatics and vegetables

Push vegetables to the side, pour beaten eggs into the space, and scramble until just set. Then mix with vegetables.

Scramble eggs

Add the cooled rice and pineapple chunks; stir-fry, breaking up any remaining clumps. Add peas and continue to stir-fry for 2–3 minutes. Add soy sauce and mix until evenly seasoned.

Fry rice with pineapple and peas

Stir in sliced green onions and lime juice. Drizzle with sesame oil, adjust seasoning with salt if needed, and serve hot.

Finish and garnish

cooked white rice, cooled (preferably day-old)

jerk seasoning

vegetable oil

yellow onion, finely diced

garlic, minced

ginger, minced

red bell pepper, diced

carrot, diced

peas

pineapple chunks

eggs, beaten

soy sauce, low-sodium

green onions (scallions), sliced

fresh lime juice

sesame oil

Season the pork tenderloin evenly on all sides with salt and black pepper.

Heat 2 tablespoons of olive oil in a heavy skillet over medium-high heat. Sear the pork on all sides until a rich brown crust forms, about 2-3 minutes per side.

Transfer the seared pork to a preheated oven at 400°F (200°C) and roast until the internal temperature reaches 145°F (63°C). Remove from oven and let rest for 5 minutes before slicing thinly.

In a small bowl, whisk together Dijon mustard, rice vinegar, honey, lemon juice, salt, and pepper.

Slowly drizzle in 3 tablespoons olive oil while whisking to emulsify the dressing. Adjust seasoning if needed.

In a large serving bowl, toss the mixed greens with enough dressing to lightly coat the leaves.

Thinly slice the rested pork and arrange on top of the greens.

Scatter the apple slices and toasted almonds over the pork. Drizzle with a small amount of extra dressing if desired.

pork tenderloin

olive oil

salt

black pepper

mixed greens

Granny Smith apple

toasted almonds

Dijon mustard

rice vinegar

honey

lemon juice

Pat the pork chunks dry and season evenly with 2 tsp salt and 1 tsp black pepper.

Prep and season

Heat 2 tablespoons vegetable oil in a heavy pot over medium-high heat. In batches, sear the pork until browned on all sides. Transfer to a plate.

Brown the pork

In the same pot, add chopped onion and sauté until translucent, about 4–5 minutes. Add minced garlic, smoked paprika, ground cumin, and dried oregano; cook 1–2 minutes until fragrant.

Return pork to the pot. Stir in orange juice, lime juice, orange zest, and bay leaves. If using guajillo chiles, add them now.

Add flavorings

Add water; bring to a gentle simmer. Cover and reduce heat to low; simmer for 2.5–3 hours, or until pork is very tender and can be shredded easily.

Braise

Remove pork; discard bay leaves and guajillo chiles. Shred meat with two forks.

Shred

Return shredded pork to the pot or spread on a sheet pan and cook over medium-high heat, stirring occasionally, until most of the liquid is reduced and the edges become crisp, 8–12 minutes.

Crisp edges

Taste and adjust salt if needed. Serve hot with warm tortillas and toppings of choice (onions, cilantro, and lime).

Season and serve

Pork shoulder, boneless, cut into 2-inch chunks

White onion, large, chopped

Garlic cloves, minced

Orange juice

Orange zest

Ground cumin

Dried oregano

Bay leaves

Vegetable oil

Smoked paprika

Dried guajillo chiles

In a bowl, whisk together gochujang, soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and water to form a rich red sauce.

Cook the jasmine rice according to package instructions until fluffy and tender (approximately 15-18 minutes); keep warm.

Heat vegetable oil in a large skillet over medium-high heat. Add pork pieces and sear until browned on all sides, about 5-7 minutes.

Pour the red sauce into the skillet with the pork. Stir to coat and simmer over medium heat until the pork is cooked through and the sauce thickens, about 6-8 minutes.

Finish with sesame oil and stir. Taste and adjust salt if needed.

Assemble bowls by placing a bed of rice in each bowl, top with red pork, then garnish with sliced green onions and sesame seeds.

Cooked jasmine rice

Pork shoulder, cut into bite-sized pieces

Gochujang (Korean chili paste)

Brown sugar

Rice vinegar

Garlic

Fresh ginger, grated

Sesame oil

Green onions, sliced (for garnish)

Sesame seeds (optional)

In a large bowl, combine orange juice, lime juice, garlic, cumin, oregano, paprika, salt, and pepper. Add pork chunks and toss to coat. Let marinate, covered, for 2 to 4 hours (or overnight for deeper flavor).

Marinate carnitas

Transfer the pork and all marinade to a heavy pot or Dutch oven. Add the sliced onion and bay leaves. Add enough water to come halfway up the pork. Bring to a simmer, cover, and braise on low heat for 2.5 to 3 hours, until the pork is very tender and shreds easily.

Braise the pork

Remove the pork from the pot. Shred with two forks. Optional: increase oven to 450°F (230°C) and spread the shredded meat on a sheet pan; bake 10–15 minutes, stirring halfway, until edges are crisp.

Shred and crisp carnitas

Rinse the rice until the water runs clear. In a pot, combine rice with 4 cups of water and 1 teaspoon salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.

Cook rice

Spoon a base of fluffy rice into bowls and top with carnitas. Serve with optional toppings like chopped cilantro, lime wedges, or sliced radishes if desired.

Assemble bowls

Pork shoulder (boneless), cut into 2-inch chunks

Fresh orange juice

Fresh lime juice

Paprika or chili powder

White onion

Long-grain white rice (uncooked)

Rinse the rice until the water runs clear. In a pot, combine 1 cup rice, 2 cups water, and 0.5 tsp salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15-18 minutes until the rice is tender and the water is absorbed. Remove from heat and let sit, covered, for 5 minutes.

While the rice cooks, slice the onion and red bell pepper into thin strips.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and bell pepper and sauté 5-7 minutes until softened.

Add minced garlic to the skillet and cook for 30 seconds until fragrant.

Stir in the machaca beef with 0.5 teaspoon cumin and 0.5 teaspoon chili powder (or smoked paprika). Cook 3-5 minutes over medium heat until heated through and slightly caramelized.

Season the beef with a pinch of salt to taste; adjust pepper if desired.

Finish the machaca by drizzling 1 tablespoon lime juice over the meat and tossing with chopped cilantro.

Dice the tomato and fold into the machaca mixture or set aside as a fresh topping.

Fluff the cooked rice with a fork. Assemble bowls by placing a base of rice in each bowl, topping with the machaca mixture, then spooning over the tomato and cilantro. Finish with extra lime juice if desired.

Black Beans

Plain Fried Rice Quart

Steamed Rice

Jerk Fried Rice

Salad Of Pork

Carnitas Of Jen Red Pork

Red Pork

Carnitas

Machaca

Diablo Of Chicken

Refried Beans

Relleno

Fried Rice

Veggie Salad

Quesadilla

Pollo Diablo

Hengrenade Chicken

Plain Fried Rice

Refried Beans Gf

Machaca Gf

Jade Red Chicken

Chicken Fried Rice

Pork Fried Rice

Veggie Salad Gf