1. Cook rice as directed on package. Set aside.2. Drain juice from tomatoes into measuring cup and add water to equal 1 cup. Set aside.3. Heat oil in a large skillet and add garlic and jalapeño (if using), and cook for 1 minute, stirring constantly.
1. Drain and rinse the liquid from one can of black beans and add it to a medium-size bowl. Add the second can of beans to the same bowl without rinsing and draining the liquid.* Use a potato masher to mash the beans until they are no longer whole. Set beans aside.
1. Preheat oven to 400°F. 2. Spray baking dish with vegetable oil spray. 3. Arrange fillets in the baking dish. The dish should be large enough so the fillets do not overlap. 4. Mix remaining ingredients in a bowl.
1. Heat the olive oil in a large skillet over medium heat. Add the onion, peppers, and garlic, and sauté until the vegetables are soft, about 5 minutes. 2. Add the chicken and stir-fry for another 5 to 10 minutes, until the chicken has cooked through.
1. Trim fat from steak and cut steak into small, thin pieces. 2. In a large skillet, heat oil and sauté garlic until garlic is golden. 3. Add steak, vinegar, salt, and pepper. Cook for 6 minutes, stirring beef until brown.
1. Wash all fresh produce under running water. 2. Chop the tomatoes, onion, cilantro, chives, and jalapeno. 3. Place the chopped ingredients into a large bowl. 4. Pour in the lime juice and sprinkle in the salt. 5. Mix well and refrigerate
1. In a kettle, combine the yuca with enough cold water to cover it by 1 inch. Bring the water to a boil, and slowly simmer the yuca for 20 to 30 minutes or until it is tender.2. Preheat oven to 350°F.