Arroz Verde

While this rice often includes roasted poblano chiles, I've chosen to use tomatillos. You can roast and peel your own, but canned tomatillos are easy and still very flavorful. 

2 c basmati rice
1 28-oz can tomatillos, drained & pureed
1 1/2 Tbsp butter
1 c diced onion
1 serrano chile, minced
1 tsp ground cumin 
1 1/2 c chicken broth
1 tsp kosher salt
1/2 c minced cilantro

Wash basmati rice twice and spread out on a clean kitchen towel to dry. 

While rice dries, melt butter in Instant Pot. Add onion; saute, stirring, until softened and beginning to brown. Add minced chiles; cook a moment, stirring, then add cumin. Stir; cook 1-2 minutes, until fragrant. 

Add rice; stir to coat with butter. Pour in pureed tomatillos and chicken broth. Season with salt; stir to incorporate. Cook 4 minutes on HIGH and let pressure release naturally. Fluff with a fork; stir in cilantro. Makes about 5 cups cooked rice. 

Restaurant-Style Mexican Rice

Can also be made in an instant pot; adjust liquid to ratio of 1 part rice to 1.25 parts liquid

2 c basmati rice
14-oz can diced tomatoes with liquid
3.5 c water
1/4 tsp salt
1/4 tsp ground cumin 
1/4 tsp ground coriander
1/4 tsp ancho chile powder
1/4 tsp dried oregano, crushed
1/8 tsp garlic powder
1/8 tsp garlic powder
1/8 tsp freshly ground black pepper

Combine all ingredients. Microwave in a Pyrex bowl for 18 minutes or until rice is done. Fluff and serve.

North Indian Okra Curry

This North Indian-style dry curry tastes great with chapatis.

3 Tbsp sunflower oil, divided
1 pound small okra, ends removed, cut in 1/2" slices
1/2 yellow onion, chopped, to yield about 3/4 cup
2 tsp freshly grated ginger
3 cloves garlic, minced very finely
1 large tomato, chopped, to yield about 1 cup
2 tsp coriander powder
1 tsp Kashmiri red chilli powder
1 tsp turmeric powder
1 tsp amchur (green mango powder)
1 tsp salt, or to taste
1/2 tsp cayenne, or to taste
2 Tbsp chopped cilantro

Heat 2 Tbsp oil in a large skillet. Add okra in a single layer, cut sides down. Cook for about 3 minutes on each side, or until soft but still bright green. (Cooking the cut sides helps dry out the okra.) Remove to a serving dish; set aside.

Heat 1 Tbsp oil in the same skillet. Add onions; cook until translucent. Add ginger and garlic. When fragrant, add tomatoes. Cook until tomatoes begin to fall apart, at least 5 minutes. Add a tablespoon or two of water if it starts drying out. Stir in spices; when incorporated, add okra back to skillet. Cook, stirring, until well mixed and fragrant, about 2 minutes. Top with chopped cilantro. Serves 6.

Israeli Couscous with Dried Cherries, Pine Nuts and Mint

2 Tbsp butter
2 Tbsp minced shallot
1 box Trader Joe's Israeli couscous
1 3/4 c chicken or vegetable broth
1 bay leaf
1/2 cinnamon stick (optional)
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 Tbsp pine nuts
2 Tbsp dried cherries, chopped
2 Tbsp mint, in chiffonade

Heat butter in a medium saucepan over medium heat until it froths and sizzles. When sizzling stops and butter gets fragrant, add shallot. Saute until softened. Add couscous; stir to coat with butter. When couscous begins to brown, add broth, bay leaf, cinnamon stick, salt and pepper. Cover and cook 12 minutes on low. Fluff with a fork, stir in pine nuts, dried cherries and mint, and serve. 

Southwestern Black Bean Salad

2 cloves garlic
1 c loosely packed cilantro leaves
1/2 c plain Greek yogurt
juice of 1 lime, more to taste
2 Tbsp olive oil
1 Tbsp honey
3/4 tsp cumin
1/8 tsp salt
1 can black beans, rinsed and drained
1 large red bell pepper
1 pint grape tomatoes
2 cups corn (fresh or frozen, thawed)
5 scallions, sliced
1 avocado, diced (optional)

Place garlic in the work bowl of a small food processor. Pulse to chop. Add cilantro, Greek yogurt, lime juice, olive oil, honey, cumin and salt. Puree until smooth. Set aside.

In a large bowl, combine black beans, red bell pepper, tomatoes, corn and scallions. Drizzle with dressing to taste; stir to mix. Fold in avocado. Serve over romaine lettuce (tossed with remaining dressing) or scoop with corn chips. 

Pressure Cooker Risotto

2 Tbsp butter
1 Tbsp olive oil
1/2 c minced onions
1 1/2 c Arborio rice
3 1/2 - 4 c broth (can use 1/3 c wine)
1/2 c grated Parmesan, more to taste
salt and pepper
3 Tbsp minced Italian parsley

Heat butter and oil in slow cooker. Saute onions until soft but not browned. Stir in rice, coating it thoroughly with oil. Stir in 3 1/2 c broth. Bring to high pressure. Cook 4 minutes. Release pressure. Stir uncovered over medium heat 3-5 minutes until risotto thickens and rice is al dente. Add broth as needed. Stir in Parmesan, salt, pepper and parsley. Serves 6 as an appetizer, 4 as a main dish.

Cilantro Peanut Slaw

This recipe is based on something delicious I saw on a friend's plate at a southern California restaurant. Take care to sliver the cabbage as thin as you can; it makes a difference.

1 1/2 Tbsp unseasoned rice vinegar
1 Tbsp honey
2 tsp toasted sesame oil
2 tsp soy sauce
4 drops lime oil (optional)
1 tsp chili-garlic paste
1 Tbsp canola oil

liberal grindings of freshly cracked black pepper
1/2 small head green cabbage, very finely slivered
1/4 small head red cabbage, very finely slivered
1 carrot, peeled and grated
1/2 bunch (1/2 to 2/3 cup) scallions, very thinly sliced
1/2 large bunch (1/2 to 3/4 cup) cilantro, minced
1 cup peanuts or cashews, chopped

Stir together vinegar, honey, sesame oil, soy sauce, lime oil, chili-garlic paste and pepper until thoroughly incorporated. Stir in canola oil, whisking to combine. Set aside.

Toss together cabbages, scallions, carrots and cilantro. Add nuts. Toss with dressing and serve.