Fiesta Lime Rice & Holiday Sangria

Though these are not necessarily recipes that we used this week, we have used them in weeks past and they are both full of flavor. Simply delightful.

Fiesta Lime Rice
(I'm pretty sure this was snagged from Pinterest)
Ingredients:

• 1 1/2 cups cooked long grain rice
• 3/4 cup canned black beans, rinsed and heated
• 3/4 cup cooked corn
• 1 large tomato, diced
• 1 large scallion, diced fine
• 2-4 tbsp chopped cilantro (to your liking)
• 1 tbsp fresh squeezed lime juice
• salt to taste

Directions:

In a large bowl, combine hot rice, heated corn, heated beans, tomato, scallion, cilantro, lime juice and salt if needed. Toss and serve.

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Cranberry Pomegranate Holiday Sangria
(Shoutout to my fabulous mom for this recipe)
Ingredients:

• 1 bottle (750ml) red zinfandel (you can really choose any you prefer)
• 4 cups of cranberry juice
• 2 cups of POM Wonderful pomegranate juice
• 1 cup of orange juice
• 3/4 cup of simple syrup
• 1 apple, unpeeled, cored, quartered and sliced thin
• 1 orange, halved and sliced thin
• 1 lemon, halved and sliced thin
• 1/2 cup fresh cranberries
• 1/4 cup of pomegranate seeds (we nixed these)
• SanPellegrino sparkling water (we opted for ginger ale)

Directions:

Combine all the ingredients in an extra large storage container, taste and adjust flavors to your liking. Chill at least four hours overnight. Stir before serving and transfer to pitchers our pour by the glass. Use a pair of tongs to extract some of the fruit for each glass, add ice to each glass, and fill glasses, leaving about an inch of free space at the top. Top each glass off with a splash of Pelligrino (or ginger ale) and lightly stir.

*You really don't need it to chill for a very long time if you are serving over ice.

Photo Credits: 1. & 2.