Happy cinco de mayo!

Fill up some tortillas, make some quesadillas, eat ’em plain for breakfast: these recipes are two of my favorite foods to have on hand. Happy Cinco de Mayo, all!

Corn Salsa
2 cups corn, either fresh or frozen (and thawed)
1/4 cup minced onion
1/2 cup chopped cilantro
1 tablespoon lime juice (to taste)
salt and pepper (to taste)

Stir together all the ingredients. It’s best if you leave it in the refrigerator overnight before eating, as the flavors sort of meld together and become even more totally awesome, man.

Cilantro-Lime Rice
2 cups uncooked rice
4 cups water
3 tablespoons oil
5 teaspoons sugar
1 teaspoons salt
1/4 cup lime juice
1/4 cup chopped cilantro

In a saucepan, bring water, oil, sugar, and salt together. Add rice and cook until all the water has been absorbed. Stir in the lime juice and cilantro.


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