Spanish Rice

  • 1 Onion (diced)
  • 3 cloves Garlic (minced)
  • 1 bunch Cilantro (chopped)
  • 2 Peppers (chopped)
  • 1 6oz can Tomato paste
  • 2 tsp Cumin
  • 1tsp Coriander
  • 1/2 tsp Chilli powder
  • 2 cups Rice
  • 4 cups Water
  • Salt & pepper to taste

In a large pot, saute onion, garlic and peppers until tender. Reduce heat, toss in cilantro and rice. Stir frequently until rice begins to brown. Mix in water, spices and tomato paste. Cover and simmer 20 minutes or until  the liquid has been absorbed.

Serve hot


Fish Tacos with Cabbage Slaw

  • 1/2 head Cabbage (sliced into ribbons)
  • 1 bunch Radishes (chopped into matchsticks)
  • 1 tbsp Lime juice
  • 2 cloves Galic (minced)
  • 1 tbsp Mayonnaise
  • 1/2 bunch Cilantro (chopped)
  • 1/3 cup Flour
  • 1 1/2 pounds Fish of choice (tilapia, rockfish or cod recommended)
  • 2 tbsp High heat cooking oil (grapeseed or avocado recommended)
  • Corn tortillas

In a large bowl, mix together cabbage, radishes, lime juice, garlic, cilantro and mayonnaise. Set aside.

Pat fish fillets dry and coat them with flour. Fry in hot oil until golden brown on both sides.

Serve in warmed tortillas and top with cabbage slaw.