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Review: Neuva Cocina Latin Cuisine with Recipes

I recently received a smattering of products to try from Nueva Cocina Latin Cuisine and had fun making different recipes with them. Considering how little processed food we are using it was almost too easy to make them (Ack! Darn you easy to use food!) I padded out each product with lots of fresh vegetables and protein to make them full meals.

Rice Mix for Seafood:

I made a version of the recipe on the back:

  • 1 box Paella de Mariscos
  • 2½ cups water
  • 1 Tbsp vegetable oil
  • 1 orange bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 1 Tbsp vegetable oil
  • 1 Tbsp garlic, minced
  • 1 can tuna, packed in oil
  • 1 cup frozen green peas

Directions:

Add the rice mix and seasoning, water and first oil. Bring to a boil, turn to low and cover, let simmer for 20 minutes.

Meanwhile in a large skillet heat the second oil, add the bell peppers and onion, saute over medium-high until crisp-tender. Add in the garlic and cook for a minute, then the tuna, with oil. Turn to low, add in the rice and toss with the peas.

Serves 3.

Corn Soup with Green Chiles:

  • 1 package Sopa de Maiz
  • 1½ cups milk
  • 1½ cups water
  • 1 cup frozen corn
  • 1 can minced clams, undrained
  • 3 Yukon Gold potatoes
  • Chopped chives

Directions:

Scrub the potatoes, chop up and place in a alrge saucepan, cover with water and bring to a boil. Cook until tender, drain and set aside.

Prepare the soup according to package directions with the water and milk. Add teh corn, heat through and then the clams with clam juice and potatoes.

Garnish with chives and serve.

Serves 3.

Of all the mixes we received, this was my favorite. It gave so much flavor to a block of tofu and was quick to make. If I was going to have “cheater meals” on hand for lazy days, this would be it:

Picadillo Seasoning Mix:

Ingredients:

  • 1 Tbsp vegetable oil
  • 1 large onion, peeled and chopped
  • 1 bell pepper, seeded and chopped
  • 16 ounce block extra firm tofu, drained and chopped into cubes
  • 1 package Picadillo Seasoning Mix
  • 8 ounce can tomato sauce
  • ¼ cup water
  • non-fat plain yogurt or sour cream for topping

Rice –

  • 2½ cups boiling water
  • 1½ cups basmati brown rice
  • 1 Tbsp sunflower oil
  • 1 Tbsp garlic, minced
  • 1 Tbsp parsley, finely chopped, fresh or freeze-dried
  • ¼ tsp each salt and ground black pepper

Directions:

Preheat the oven to 375°. Add the rice ingredients into an 8×8″ glass baking dish, stir and cover tightly with foil. Bake for 1 hour, fluff up.

Meanwhile heat a large skillet over medium-high, add the oil, onion and pepper. Saute until crisp tender, add in the tofu and cook, stirring gently, until browning on all side.

Sprinkle the seasoning mix on, cook for a minute. Add the tomato sauce and water, stir gently. Cover and let simmer on medium-low for 10 minutes.

Serve with the rice, drizzling yogurt over if desired.

Serves 3 to 4.

~Sarah

FTC Disclaimer – we received product for potential review.

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