*An almost vegetarian meal, just substitute the chicken broth in the rice with veggie broth.*

2 recipes here, I added tomatoes, and used a mixed lettuce instead of just romaine, and kept the dressing on the side.

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Mexican Restaurant Salad

CILANTRO-SOUR CREAM DRESSING
2 Tbs freshly squeezed lime juice
1/2 cup olive oil
2 Tbs mayonnaise
2 Tbs sour cream
1/2 cup stemmed coarsely chopped fresh cilantro ( about 1/2 bunch)
1 green jalapeno chile, stemmed, seeded, and deribbed
2 garlic cloves, chopped
1/4 tsp ground cumin
1/4 tsp chili powder
2 Tbs grated parmesan cheese
Pumpkin Seeds
1 tsp olive oil
1/4 cup pumpkin seeds, shelled
salt
Salad
2 heads romaine lettuce, outer leaves removed, torn into bite-sized pieces
1 small red onion, thinly sliced
1 avocado, pitted, peeled, and cubed
1 1/2 cups lightly crushed yellow corn tortilla chips, lightly crushed
fresh ground black pepper
4 oz queso fresco, crumbled

To Make the Dressing:

1. Put the lime juice, olive oil, mayonnaise, sour cream, cilantro, jalapeno, garlic, cumin, chili powder, and Parmesan in the container of a blender or food processor; process until smooth.

2. Refrigerate until ready to use.

To toast the pumpkin seeds:

1. heat the olive oil in a small skillet and add the pumpkin seeds.

2. Toss continuously until the seeds are lightly toasted, about 3 minutes.

3. Season to taste with salt and let cool.

To Assemble the Salad:

1. Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl.

2. Season to taste with salt and pepper.

3. Sprinkle the queso fresco and toasted pumpkin seeds over the salad.

Source: http://www.food.com/recipe/mexican-.....t-salad-210692

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Mexican Rice

12 oz tomatoes, very ripe and cored
1 medium white onions
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 Tbs tomato paste ( may omit if using canned tomatoes)
1 1/2 tsp salt
1/2 cup fresh cilantro, minced
1 limes

1. Adjust rack to middle position and preheat oven to 350.

2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.

3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.

4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.

5. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.

6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.

7. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.

8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.

9. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

Source: http://mexican.food.com/recipe/mexican-rice-117892