Arroz con Pollo
A one-pot Mexican-style chicken and rice with tomatoes, peppers, and cumin. The rice cooks in the chicken juices and becomes deeply flavourful. Comfort food at its best.
Servings: 2 | Prep: 15 min | Cook: 35 min | Calories: 580 per serving
Ingredients
Chicken & Rice
- 4 chicken thighs (bone-in, skin-on — about 500g)
- 1.5 dl jasmine rice
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 can (400g) tinned tomatoes
- 2.5 dl chicken stock
- 1½ tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili flakes (or to taste)
- 1 tbsp olive oil
- Salt and pepper
To Finish
- Fresh cilantro, chopped
- 1 lime, cut in wedges
- Sour cream or crème fraîche (optional)
Instructions
Brown the chicken: Season thighs generously with salt, pepper, cumin, and smoked paprika. Heat olive oil in a deep oven-proof skillet or wide pot over medium-high heat. Sear chicken skin-side down for 5–6 minutes until golden. Flip and sear 2 minutes more. Remove and set aside.
Chilaquiles Rojos with Eggs
Crispy tortilla chips simmered in a smoky tomato-chili salsa and topped with fried eggs, sour cream, and all the fixings. A quick, punchy dinner that feels like a treat.
Servings: 2 | Prep: 10 min | Cook: 15 min | Calories: 490 per serving
Ingredients
Salsa Roja
- 1 can (400g) tinned tomatoes
- 1 small onion, roughly chopped
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili flakes (or more to taste)
- 1 tbsp olive oil
- Salt and pepper
Chilaquiles
- 150g tortilla chips (plain, salted)
- 4 eggs
- 1 tbsp grapeseed oil or olive oil (for frying eggs)
Toppings
- 3 tbsp sour cream or crème fraîche
- 2 spring onions, sliced
- Pickled jalapeños
- Fresh cilantro
- 1 lime, cut in wedges
- Cholula hot sauce
On the Side
- Refried beans or warmed canned black beans
Instructions
Make the salsa: Heat olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until softened. Add garlic, cumin, smoked paprika, and chili flakes — cook 30 seconds. Add tinned tomatoes, season with salt and pepper, and simmer 8–10 minutes until thickened. Blend with an immersion blender until mostly smooth (some texture is fine).
Fish Tacos with Cabbage Slaw
Crispy pan-fried white fish in warm tortillas with a crunchy lime-dressed cabbage slaw and smoky chipotle crema. Fast, fresh, and deeply satisfying.
Servings: 2 | Prep: 20 min | Cook: 10 min | Calories: 480 per serving
Ingredients
Fish
- 300g white fish fillets (pollock, haddock, or cod)
- 2 tbsp white flour
- ½ tsp cumin
- ½ tsp smoked paprika
- ¼ tsp chili flakes
- Salt and pepper
- 2 tbsp grapeseed oil or olive oil
Cabbage Slaw
- 200g white cabbage, finely shredded
- 1 small carrot, julienned or grated
- 2 spring onions, thinly sliced
- Juice of 1 lime
- 1 tbsp olive oil
- Pinch of salt and sugar
- Small handful of fresh cilantro, chopped
Chipotle-Lime Crema
- 3 tbsp sour cream or crème fraîche
- 1 tsp chipotle paste or ½ tsp smoked paprika + dash of cholula
- Juice of ½ lime
- Pinch of salt
To Serve
- 6 small corn tortillas (or wheat tortillas)
- 1 lime, cut in wedges
- Pickled jalapeños (optional)
- Extra cilantro
- Cholula hot sauce
Instructions
Make the slaw: Toss shredded cabbage, carrot, and spring onions with lime juice, olive oil, salt, and a pinch of sugar. Add cilantro. Set aside to soften while you cook the fish.
Mexican Black Bean & Rice Bowl
Smoky seasoned black beans over fluffy rice, loaded with charred corn, pickled jalapeños, avocado, and lime. A satisfying bowl that’s mostly pantry-powered.
Servings: 2 | Prep: 15 min | Cook: 30 min | Calories: 520 per serving
Ingredients
Rice
- 1.5 dl jasmine rice
- 3 dl water
- Pinch of salt
Black Beans
- 150g dried black beans (soaked overnight)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- ½ tsp smoked paprika
- ¼ tsp chili flakes
- 1 tbsp tomato paste
- 300ml water or vegetable stock
- 1 tbsp olive oil
- Salt and pepper to taste
Toppings
- 100g frozen corn
- 1 avocado, sliced
- 2 tbsp pickled jalapeños
- 2 spring onions, sliced
- 1 lime, cut in wedges
- Fresh cilantro
- Sour cream or crème fraîche
- Cholula or hot sauce
Instructions
Cook the rice: Rinse rice until water runs clear. Combine with water and salt in a pot. Bring to boil, reduce to low, cover and cook 12–14 minutes. Rest 5 minutes off heat, then fluff with a fork.