Latin Grill: Perfect Sides

Making Latin fare tonight? Choose a couple of these sides for a well-rounded meal.

Grilled Carrots
Cook 8 medium carrots in boiling water 4 to 6 minutes or until crisp-tender. Drain; cool under cold water. Toss with 3 tablespoons melted butter, 1/2 teaspoon coarse salt, 1/2 teaspoon smoked paprika and 1/4 teaspoon pepper. Grill, covered, over medium heat or coals 4 to 6 minutes or until lightly charred, turning occasionally. 4 servings

Red Tomato Rice
Cook 1 1/2 cups long-grain rice and 1/2 cup chopped onion in 2 tablespoons olive oil in small saucepan 5 minutes. Add 2 1/2 cups water; bring to a boil. Cover and simmer 15 minutes or until almost tender. Add 1 (14.5-oz.) can diced tomatoes, 1 teaspoon chili powder, 3/4 teaspoon coarse salt and 1/4 teaspoon pepper. Bring to a gentle simmer, stirring occasionally. Cover and cook 3 to 5 minutes or until rice is tender. 6 servings

Bacon Black Beans
Cook 4 slices chopped bacon in large skillet until crispy. Remove bacon. Add 3/4 cup chopped red bell pepper and 2 teaspoons minced garlic to bacon drippings; cook 1 minute. Add 2 (15-oz.) cans drained black beans; simmer until hot. Stir in bacon and 2 tablespoons chopped cilantro. 6 servings

Spicy Roasted Nuts
Toss 4 cups mixed salted nuts with 1 teaspoon sugar, 1 teaspoon dried oregano, 1/2 teaspoon dry mustard, 1/2 teaspoon cayenne pepper and 1/4 teaspoon black pepper in disposable foil pan. Grill, covered, over indirect medium heat or coals 10 to 12 minutes or until toasted, stirring occasionally. 4 cups

Toasted Chili Flatbreads
Spread both sides of 6 (9-inch) flour tortillas with 2 tablespoons softened butter; sprinkle with 2 teaspoons chili powder and 1/2 teaspoon coarse salt. Grill tortillas in batches, covered, over medium heat or coals 2 to 4 minutes or until lightly toasted, turning frequently. Cut or fold each tortilla into wedges. 6 servings