Mango Salsa (pairs with Cuban Pork)

Ingredients:

- 2 medium-large mangos, ripe & pitted

- 1 jalapeno, finely chopped

- 1/2 red bell pepper, finely chopped

- 2 TBSP red onion, finely chopped

- 1 TBSP lemon juice

- 2 TBSP lime juice

- 2 TBSP cilantro, fresh and finely chopped

- salt and pepper, to taste

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1. Dice the mangos into small bite-size pieces. (see picture)

2. Mix all the ingredients together and cover; refrigerate for at least an hour.

Black Beans (pairs with Cuban Pork)

Not much to say....it's beans.

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Ingredients:

- 2 cans black beans, drained and lightly rinsed

- 1/2 yellow onion (if you make the cilantro lime rice, you'll use the other half)

- 2 tsp vegetable oil

- 3 cloves garlic, mined

- 2 tsp cumin

- 1 tsp paprika

- salt and pepper, to taste

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1. In a skillet heat the vegetable oil over medium-high heat.

2. Add the onions and sauté until soft and translucent, 3-4 minutes.

3. Add in the garlic and sauté until fragrant, 30-60 seconds.

4. Add the black beans and cook for 6-7 minutes, then mash approx. half of the beans with the back of a wooden spoon or potato masher.

5. Add in the spices and stir, cooking for an additional 5-7 minutes. There should be full beans and mashed beans.

6. Serve immediately. Enjoy!

Cilantro Lime Rice

This pairs well with the Cuban Pork recipe I posted, but we also eat it with pretty much anything the goes well with rice. It's the only rice we really eat anymore, even with Asian inspired dishes! Enjoy!!

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**you'll need a zester

Ingredients:

- 1.5 cups of Jasmine rice

- 3 cups chicken broth

- 1 tsp vegetable oil

- 1/2 TBSP butter

- 1/2 yellow onion, chopped (if you're making black beans with this, you'll use the other half)

- 2 limes, zest and juice

- 1-2 TBSP cilantro, chopped fine (you can use dried cilantro if you prefer)

- salt and pepper, to taste

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1. In a large saucepan heat the oil over high heat, then add the onion. Let it cook for a few minutes until soft and some pieces become crisp.

2. Add the rice and cook until it begins to become toasted. Add the butter.

3. Stir in the chicken broth and bring to a boil.

4. Once boiling, cover and reduce heat to low and simmer 15 minutes. The rice should be fluffy and still have extra moisture.

5. Remove from the heat and add the lime juice, zest, cilantro, salt and pepper then cover again and let it sit for 3-5 minutes.

6. Stir rice and serve immediately.