Tequila Lime Shrimp Skewers, Mexican Rice and Grilled Corn on the Cob

Ingredients

• 1.5 cup long-grain white rice (rinsed and drained well)
• 2 tbsp vegetable oil
• 1 pcs onion (medium, finely chopped)
• 2 pcs garlic (cloves, minced)
• 8 oz tomato sauce
• 2 cup chicken broth (use vegetable broth for a vegetarian version)
• 1 tsp ground cumin
• 1 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 0.5 cup frozen peas and carrots
• 2 tbsp fresh cilantro (chopped, for garnish)

Instructions

1. 1

   Heat the vegetable oil in a medium saucepan or Dutch oven over medium heat. Add the rinsed and drained rice. Stir frequently until the grains are lightly golden and smell nutty, about 5-7 minutes.

2. 2

   Add the chopped onion to the saucepan and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

3. 3

   Pour in the tomato sauce, chicken broth, ground cumin, salt, and pepper. Stir everything together well. Bring the mixture to a boil, then immediately reduce the heat to the lowest setting. Cover the saucepan with a tight-fitting lid and let it simmer for 15 minutes without lifting the lid.

4. 4

   After 15 minutes, quickly lift the lid, scatter the frozen peas and carrots over the top of the rice, and replace the lid. Continue to cook for another 5 minutes, or until all the liquid has been absorbed. Remove the pan from the heat and let it stand, covered, for 10 minutes.

5. 5

   Remove the lid, add the chopped cilantro, and gently fluff the rice with a fork to combine. Serve warm as a side dish.

Ingredients

• 4 ears corn on the cob (fresh, husks and silks removed)
• 4 tbsp unsalted butter (melted)
• 0.5 tsp salt (or to taste)
• 0.25 tsp black pepper (freshly ground)
• 2 tbsp fresh parsley (chopped, for garnish (optional))

Instructions

1. 1

   Preheat your grill to medium-high heat, approximately 400-450°F (200-230°C). Once hot, clean the grates with a grill brush and lightly oil them to prevent the corn from sticking.

2. 2

   While the grill is heating, prepare the corn. If you haven't already, shuck the corn by peeling back and removing the husks. Remove all the fine silk strands. A damp paper towel can help grab stubborn silks. Pat the cobs dry.

3. 3

   Place the shucked corn cobs directly onto the hot, oiled grill grates. Arrange them so they are not touching, allowing for even heat circulation.

4. 4

   Grill the corn for 12-15 minutes, using tongs to turn the cobs every 2-3 minutes. Continue grilling until the kernels are tender and have developed light char marks on all sides. The corn will become a brighter yellow.

5. 5

   Carefully remove the hot corn from the grill and place it on a serving platter. Immediately brush each cob generously with melted butter. Season with salt and freshly ground black pepper to taste. Garnish with chopped fresh parsley, if desired, and serve immediately.