Authentic Mexican Meal

Authentic Mexican Meal

Authentic Mexican Meal

Gather your family around the table for this healthy, homecooked
Mexican meal. Serve Chicken Veracruz, chicken cutlets
simmered in a light tomato sauce spiked with jalapeno peppers.
Add a side of GOYA® Cut Green Beans mixed with pepitas
(toasted pumpkin seeds) for a healthy crunch. A sweet slice
of pumpkin flan will leave them with a smile.

Chicken Veracruz

5 cups water, divided
2 cups dry CANILLA Extra-Long Grain Rice
½ tsp. GOYA Adobo Light All-Purpose
Seasoning with Pepper
2 tbsp. GOYA Extra Virgin Olive Oil, divided
8 thinly sliced boneless, skinless chicken
breast fillets (about 2 lbs.), patted dry
1 medium yellow onion, finely chopped
(about 1½ cups)
2 tsp. GOYA Minced Garlic
1/8 tsp. GOYA Oregano Leaf
1 can (8 oz.) GOYA Low Sodium Tomato Sauce
8 GOYA Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced
1 GOYA Whole Jalapeño Pepper, finely chopped (about 1 tbsp.)
1 tsp. GOYA Capers
½ GOYA Bay Leaf
2 tbsp. finely chopped fresh cilantro
1 lime, cut into wedges
1 Bring 4 cups water to boil in small saucepan over medium-high heat. Stir in rice,
Adobo Light and 1 tbsp. oil. Return water to boil. Reduce heat to medium-low.
Cook, covered, until rice is tender and water is absorbed, about 25 minutes.
2 Meanwhile, heat 2 tsp. oil in large skillet over medium-high heat. Add chicken;
cook until light golden brown on both sides, flipping once, about 7 minutes; set
aside. Add remaining oil to same skillet. Stir in onions, cooking until soft and
translucent, about 10 minutes. Add garlic and oregano to pan; cook until fragrant,
about 30 seconds more. Stir in tomato sauce, 1 cup water, olives, jalapeño, capers
and bay leaf; bring tomato sauce mixture to boil. Return chicken to pan. Cook,
flipping once, until coated in sauce and cooked through, about 15 minutes.
3 To serve, divide chicken and sauce evenly among serving dishes; sprinkle with
cilantro. Serve with cooked rice and lime wedge

Green Beans

with Pepitas

2 tsp. GOYA Extra Virgin Olive Oil, divided
¼ cup shelled raw pumpkin seeds (pepitas)
1 bag (1 lb.) frozen GOYA Cut Green Beans,
thawed, drained and patted dry
1 tbsp. GOYA Sazonador Total
2 tbsp. GOYA Lemon Juice
1 Heat 1 tsp. oil in large skillet over medium-high heat. Add pumpkin seeds. Cook, stirring
occasionally, until light golden brown, about 8 minutes. Transfer to plate; set aside.
2 Heat remaining oil in same skillet. Add green beans and Sazonador Total; cook until
heated through and crisp tender, 5–7 minutes. Stir in lemon juice and reserved pumpkin
seeds. Transfer to serving platter. Serve warm.

MyPlate Tip: Check the freezer aisle. Frozen vegetables are quick and easy to use

and are just as nutritious as fresh veggies. Try adding frozen corn, peas, green beans, spinach
or sugar snap peas to some of your favorite dishes, or eat as a side dish.

Quick Pumpkin Flan

1 box (5.5 oz.) GOYA Flan
(Spanish-Style Custard) with Caramel
1½ cups canned, unseasoned
pumpkin purée
2¾ cups whole milk
1/8 tsp. GOYA Ground Cinnamon
1 Spread caramel from flan box on bottom of 4-cup mold.
2 Add pumpkin purée, milk and cinnamon to small saucepan over medium-high heat,
whisking to combine. Whisk in remaining contents of flan box; bring to boil, whisking
occasionally until smooth and combined. Pour pumpkin mixture in prepared mold;
cover with plastic wrap. Transfer mold to refrigerator. Chill until cold and firm, at
least 4 hours, or up to 24 hours.
3 To unmold, run a thin knife around edges of mold. Invert onto serving plate.
To serve, cut into 10 wedges. Serve chilled.