Del Corazón gives you more time to connect with those you love over a meal that’s easy to make and even easier to enjoy. Every entrée and side dish is made with minimal prep to maximize every minute we spend with those we care about most.

ZESTY LIME RICE WITH SHRIMP DIABLA

Ingredients:
2 box Del Corazón Zesty Cilantro Lime Rice
1/4 butter
1 small onion, diced
2 cloves garlic, minced
2 tsp ground cumin
1/2 tsp dried oregano
1/4 cup tomato paste
1 can (28oz) crushed tomatoes
2 chipotles in adobo sauce, minced
1 tbsp adobo sauce
1/2 tsp salt
1 1/2 peeled, deveined and tails-removed large shrimp (21-25 count)
finely chopped fresh cilantro

Directions:
In large skillet set over medium heat, melt butter. Cook onion, garlic, cumin and oregano, stirring occasionally, for 3 to 5 minutes or until starting to soften. Stir in tomato paste. Cook, stirring occasionally, for 1 minute. Stir in tomatoes, chipotles, adobo sauce and salt; bring to a boil. Cook, stirring occasionally, for 8 to 10 minutes or until sauce has thickened and flavours are married.
Stir in shrimp; cook, stirring occasionally, for 3 to 5 minutes or until shrimp turn pink and are cooked through.
Meanwhile, 1 package at a time, prepare Zesty Cilantro Lime Rice in microwave according to package directions.
Serve shrimp diabla over rice. Garnish with cilantro.

Tip: Serve with drizzle of sour cream or crumbled cotija cheese if desired. Substitute shrimp with shredded rotisserie chicken for a variation.


CHICKEN ADOBO RICE AND BEANS

Ingredients:
Del Corazón Chicken Adobo Rice
2 slices bacon, diced
1 small jalapenos pepper, seeded and diced
1/4 sofrito
2 cloves garlic, minced
1 1/4 cups borlotti or Romano beans. drained and rinsed
3/4 cup diced tomato
2 tbsp finely chopped fresh cilantro

Directions:
In large skillet set over medium heat, cook bacon, stirring occasionally, for 3 to 5 minutes or until crispy around edges. Stir in jalapeño, sofrito and garlic; cook, stirring occasionally, for 1 to 2 minutes or until starting to soften.
Stir in beans and tomato; bring to a boil. Reduce heat to medium-low. Cook, stirring occasionally, for 12 to 15 minutes or until most of the liquid has evaporated and flavours are married.
Meanwhile, prepare Chicken Adobo Rice according to package directions.
Stir rice into beans mixture. Cook, stirring occasionally, for 1 to 2 minutes or until well combined. Garnish with cilantro.

Tip: Kidney, pinto or black beans also work well in this recipe.


CHICKEN FAJITA EMPANADA PLATTER

Ingredients:
8 Del Corazón Chicken Chicken Empanadas
1 box (1lb) Del Corazon Zesty Cilantro Rice
2 tbsp vegetable oil
1 onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 clove garlic, minced
1 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper
1/2 cup pico de gallo
1/2 cup guacamole
1/2 cup sour cream
1/2 cup crumbled cotijia cheese


Directions:
Prepare Chicken Empanadas according to package directions.
Meanwhile, prepare Zesty Cilantro Lime Rice according to pacage directions.
Meanwhile, in large skillet set over high heat, heat oil. Cook onion, green ppper and red pepper, stirring occasionally, for 3 to 5 minutes or until starting to soften. Stir in garlic, chili powder, salt and black pepper. Cook, stirring occasionally, for 1 to 2 minutes or until veggies are tender.
Plate empanadas with lime rice and sautéed peppers and onion. Serve with pico de gallo, guacamole and sour cream. Garnish with cotija cheese.

Tip: Substitute guacamole with chimichurri sauce if preferred.


BEEF EMPANADA PLATTER

Ingredients:
8 Del Corazón Beef Empanadas
1 box (1lb) Del Corazón Zesty Cilantro Lime Rice
2 tbsp vegetable oil
1 onion, chopped
1/2 cup chopped red bell pepper
2 cloves garlic, minced
2 tbsp all-purpose flour
2 tbsp tomato paste
1 cup reduced-sodium beef broth
1 chipotle in adobo sauce, minced
1 tbsp adobo sauce
1 tbsp lime juice
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1/2 cup guacamole
1/2 cup pico de gallo
1/2 cup sour cream
2 tbsp chopped fresh cilantro

Directions:
Prepare Beef Empanadas in air fryer according to package directions.
Meanwhile, prepare Zesty Cilantro Lime Rice in microwave according to package directions.
Meanwhile, in medium skillet set over medium heat, heat oil. Cook onion, red pepper and garlic, stirring occasionally, for 2 to 4 minutes or until starting to soften. Sprinkle flour over top. Cook, stirring, for 2 to 3 minutes or until flour is incorporated. Stir in tomato paste. Cook, stirring occasionally, for 1 minute.
Slowly whisk in broth. Whisking, bring to a boil. Stir in minced chipotle, adobo sauce, lime juice, oregano, salt and black pepper. Reduce heat to medium-low.Simmer, stirring occasionally, for 10 to 12 minutes or until gravy is thickened and flavors are married. Transfer to bowl.
Plate empanadas with lime rice. Serve with gravy, guacamole, pico de gallo, and sour cream. Garnish with cilantro.

Tip:For Chicken Empanada Platter, substitute Beef Empanadas with Chicken Empanadas, and beef broth with chicken broth.,Add frozen corn or peas — cooked according to package instructions — to platter if desired.


Del Corazón products are available in grocery stores island-wide.

For more information regarding Del Corazón ready-made entrées and sides, visit www.eatdelcorazon.com