Pico de Gallo

4-5 tomatoes, finely diced
1/2 tsp salt
1 onion, finely diced
3 cloves garlic, minced
1 bunch cilantro, finely chopped
2 T chopped jalapeno (go ahead and use the can... it works best)
juice of 1/2 lime
5-6 shakes green Tabasco sauce

Combine.  Serve at room temperature for best flavor.  Refrigerate leftovers.

Black Beans

1/4 tsp garlic powder

1 tsp ground cumin

1 (15 oz.) can black beans, rinsed and drained

3/4 C tomato juice

1/2 tsp salt

2 T fresh chopped cilantro

Over medium heat, warm the beans, tomato juice, salt, garlic powder, and cumin.  Simmer until some of the liquid is absorbed and evaporated.  Just before serving, stir in the cilantro.

Cilantro Lime Rice

This is a Cafe Rio Copycat recipe by Oh Sweet Basil, although I love it even more than the original Cafe Rio rice.  It is delicious with any Mexican dish!

2 C rice (I especially like Calrose rice)
4 C water
2 T butter
2 tsp chicken bouillon
3 T chopped cilantro
1/2 lime, juiced
1 can (4 oz.) diced green chiles

Bring everything to boil in a pot, then give a stir, cover with the lid, reduce heat to low, and cook for 20-30 minutes.  You could also prepare this recipe in a rice cooker.  Remove the lid, stir to combine everything, and serve.  Makes 8 cups.