I’m sorry for the lack of presence the past two weeks. This blog has had some technical difficulties. I being the un-savvy person that I am was not sure how to fix it, I just kept getting notifications that the blog had crashed or gone offline.  After two hours on the phone and a few re-installations later I think we have it back. For the most part at least. I’m still finding things that need updated or added back in, but I’ll keep working on it. I plan to continue to make updates and make small overhauls here and there, so stay tuned.

In the meantime though, Happy Cinco de Mayo! I know that although this may not be considered a true holiday it is fun celebrating nonetheless. In honor of this Mexican celebration I thought I would share a new recipe I came up with as of late. It’s a Fiesta plate that satisfies all of your Mexican cravings. 

This dish is super easy to prepare and is a great mix of fresh and stored ingredients. I made it the other night when we didn’t have a lot of chicken.  I needed something that could spread the meal even further and so this dish was born. My husband commented that he thinks it was better than a similar dish at Chili’s. That is a star of approval I believe. So whether you are cooking up something for a little Cinco de Mayo celebration, or are just looking for an easy meal to fix any day of the year, give this dish a try. You don’t have to worry about sides or anything, just prepare it and serve.

Yield:  4 servings

Time: 30 minutes




  • 4 chicken breasts
  • 1/2 c salsa
  • 1 tsp red chili powder
  • 1/2 tsp cumin
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 fresh lime, juiced


  • 1 cup rice
  • 2 cups water
  • 1 tsp salt
  • 1 can corn
  • 1 can black beans
  • 1 fresh lime, juiced
  • 2 T fresh cilantro, chopped


  • 1 fresh tomato
  • 1 avocado
  • 1 mango
  • 1 small bundle of cilantro
  • fresh limes
  • cheese



  • Step 1

Place chicken, salsa, red chili powder, cumin, salt, pepper, and the juice from one lime in a large Ziplock bag.  Allow to marinate at least 15 minutes. Pre-heat grill.

Begin preparing rice by bringing water and salt to a boil in a large pot. Add rice and stir. Cover and cook on low. 15-20 minutes.

Wash and chop all fresh ingredients.

  • Step 2

After chicken has marinated for 15 minutes cook chicken on the grill.  I like to cook mine on a piece of aluminum foil to help keep the marinate from dripping into the grill.

While chicken is grilling, and rice is cooking wash and chop all fresh ingredients. Rinse canned beans and corn and set aside.

  • Step 3

When rice is done add black beans, corn, and lime juice. Continue cooking until beans and corn are warm, stirring occasionally. Just before serving add fresh cilantro. 

Serve by placing fiesta rice on a plate, then grilled chicken. Top with desired garnishments, such as fresh tomato, avocado, mango, cilantro, and limes.




Here’s a little about me: I usually don’t buy things that I could make. I like to read and learn. I have dreams of being a mom, living in foreign countries, and trying new things. I take a ton of pictures. I collect rocks from the places I’ve been. I’m trying to learn French. I like to eat. I’m a Mormon.

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