Hispanic Heritage Month is celebrated every year from September 15 to October 15. This is a special time to recognize and highlight Hispanic history and contributions to culture and society. As a quick clarification, the term “Hispanic” indicates a connection to Spain or the Spanish language. Meanwhile, the term “Latino/Latina/Latine” describes folks living in the United States who are culturally connected to Latin America (Central and South America) and/or the Caribbean. The terms are often used interchangeably, but they do have distinct differences.
Hispanic Heritage Month overlaps with many Latin American independence days. Notably, Mexico’s Independence Day is September 16. In honor of this month, Ascentria Care Alliance, one of our SNAP-Ed providers, is sharing two Mexican recipes for you and your family to try. Ascentria offers nutrition education classes, gardening, and more through their programming in Hampden, Hampshire, and Worcester counties. Try these two Mexican Inspired dishes and check out even more Hispanic centric recipes featured on our website.
Mexican Red Rice (Arroz Rojo)
Prep time: 10 minutes
Cook Time: 30-36 minutes
Serves: 4-6
Ingredients:
- 1 cup of rice
- 2 tablespoons vegetable oil
- 1 garlic clove, finely chopped
- 1/4 onion, finely chipped
- 2 cups chicken or vegetable broth
- 1 carrot, peeled and diced (optional)
- 1/2 cup peas (optional)
- 1 bay leaf (optional)
- Salt to taste
- Pepper to taste
Directions:
- Rinse the rice under cold water until clear.
- Heat oil in a saucepan over medium heat. Add rice and toast until golden brown.
- Add garlic and onion; cook until onion is translucent.
- Stir in tomato puree and cook for a few minutes.
- Pour in broth, peas, bay leaf, salt, and pepper. If using carrots and peas, add them at this stage.
- Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, until rice is tender and liquid is absorbed.
- Let sit, covered, for 5 minutes. Fluff with a fork before serving.
Mexican Chicken Zucchini Skillet (Pollo con Calabacita)
Prep time: 15 minutes
Cook Time: 20-25 minutes
Serves: 4
Ingredients:
- 2 medium zucchinis, cut into cubes
- 1 carrot, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped (optional)
- 1 ear of corn, canned or fresh
- 1 cup cooked, shredded chicken (canned chicken can be used)
- 2 tablespoons olive or vegetable oil
- 1 cup of any broth or water
- 1 teaspoon cumin
- 1 teaspoon Paprika
- Salt and pepper to taste
- Cream (optional)
- Grated cheese (optional)
- Optional: Queso fresco and panela can be used as substitutes.
Directions:
Serve hot, alongside rice or corn tortillas.
If using canned chicken, drain it and shred it. If using fresh chicken, cook and shred the chicken breast.
Heat oil in a skillet. Cook onion until translucent, then add garlic and cook briefly.
Add the zucchini, carrot, and green bell pepper (if using) to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
Stir in the shredded chicken (fresh or canned). Mix well with the vegetables.
Add cumin, paprika, salt, and pepper. Pour in broth and simmer until vegetables are tender and liquid reduces.
