Mexican Dinner Inspired by Colorado

My husband and I recently went to Colorado for business (I did a book signing for Harmonious Environment:Beautify, Detoxify & Energize Your Life, Your Home & Your Planet at INATS West, the trade show for the New Age retailers,) and a vacation. Coming from New York, I am always reminded how delicious Mexican ood is out in the West.

In Estes Park (the town outside of Rocky Mountain National Park) we ate at Ed's Cantina. We had fish tacos and Mahi Mahi and green rice and slaw and everything was absolutely delicious!

Anyway, the meal inspired me to cook some Mexican when we returned. I googled "green rice" and found a recipe from Rick Bayless. I also prepared pan-seared swordfish and fresh tomatoes. Delicious!

Mexican Green Rice (Adapted from Rick Bayless)

1 cup rice
Small onion, chopped
1 celery rib, chopped

Handful parsley and cilantro, stems removed

2 poblano chilies, chopped (or crushed red pepper)

1 clove garlic, chopped

2/3 cup chicken broth

2 tablespoons olive oil

1 cup peas

Salt

Add 1 ¼ cup of water to onion, garlic, chilies, cilantro and parsley. Cover, bring to a boil and simmer 10 minutes. Puree mixture in food processor or blender, including water.

Sauté rice in oil for 7 minutes. Add broth, vegetable mixture and salt, cover and bring to a boil then simmer 15 minutes. Add peas and let sit for 10.

Swordfish or Mahi Mahi with Cilantro

Grill or pan fry fish

1 bunch cilantro, stems removed

2 Limes

Olive Oil

Processes ingredients. Store leftover in refrigerator

Tomatoes with red onion

Tomatoes, chop into bite-sized cubes

Red onion, diced

Drizzle with cilantro dressing