There’s nothing like a great Mexican Red Rice on your plate when you’re having Taco Tuesday or any other Mexican or Southwestern dinner. There’s a reason so many of us at home either skip it altogether or turn to a mix – after all, why put effort into a dish that even at restaurants is sometimes lackluster and gets picked at or pushed aside. This Instant Pot Mexican Red Rice is going to rock your world – or at least get you some fab Mexican Red Rice on the table!
Roasted Mushroom Barley Risotto is one of those cozy, fall dishes that takes very little effort but has a huge payoff in flavor. And even though this dish and dishes like this are typically called “risotto” it’s made with barley rather than rice. Call me Miss Obvious, lol! 🙂
The other day I made the most marvelous (if I do say so myself, and I do, I do) Bahn Mi Street Tacos. If you haven’t seen that post, take a peek! One of the defining elements in that recipe is these Quick Vietnamese Pickled Carrots, a little sweet with tangy undertones from the vinegar, and they’re a little addictive!
I don’t know if any of you guys watch Diners Drive-Ins & Dives but I swear it’s becoming an issue at my house. I might need a support group! That’s where I got the idea of Bahn Mi Street Tacos. They’re def a play on American Southern and Mexican with just a touch of Asian tossed in the mix. And just when you might think you’re bored of street tacos…this one is surprising in over the top flavor. A little crazy, even, but it just works!
If you’re a follower, you gotta know I love my Instant Pot! But I love it for the things it does well and for me it’s just a tool (nope, it hasn’t replaced either Chance or Homer’s spot on my bed) but I’m not one to compromise on any recipe just to use it. While I will probably still roast chicken every now and then in the oven, I’m really impressed with this Instant Pot Roasted Chicken!