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Just a few simple ingredient changes make this coleslaw perfect to serve at your barbeque or with your favorite Mexican-inspired meals.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Our mother made these for us as kids, and they continue to be a family favorite. A wonderful combination of peanut butter, and chocolate, and butterscotch with a crispy texture.
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Iced cold brew coffee with strained rice-almond water makes a delicious Mexican-inspired hot-weather beverage.
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This dairy-free horchata is sweetened with sugar and cinnamon. Soy milk adds a nice richness to this Latin drink.
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This is a hearty sweet rice (malagkit) with chocolate dish great for snacks.
Ingredients: rice, coconut milk, cocoa, sugar, salt
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This tasty tuna marinade makes a good thing even better. Soy sauce, fresh ginger, rice wine, garlic, and oil are poured over fresh tuna steaks and left to marinate briefly in the fridge.
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A great crunchy sweet snack.
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Get Coconut Risotto Recipe from Food Network
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Boiled cabbage leaves are filled with a mixture of ground beef, egg, and cooked rice. These are simmered for about an hour with tomato juice, vinegar, sugar, and water.
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You've got everything you need in just one-skillet...garlic-seasoned chicken breasts on a bed of rice mixed with colorful vegetables.  Getting dinner on the table couldn't be easier...and it tastes great too. 
cooking.nytimes.com
I first encountered jook, also known as congee, in Hong Kong at dawn after a very long night I was steered to an anonymous little place, where, I am quite sure, I was not the only person with a headache It was there that I discovered that this savory Chinese rice porridge was among the world's best breakfasts, especially after a night of indulgence