I need to make an authentic Mexican or Latin American dish, but I can't cook...all I've got is a microwave because I'm a poor college student living in a dorm. Please share any good no-cook recipes , thanks!!

Arroz con pollo (stewed chicken & rice) Ingredients: 3 lb Chicken cut into pieces 1/4 c Oil vegetable 1/2 c Onion; chopped 1 Garlic clove; sliced paper -thin 1/2 c Pepper green; chopped 1 cn Tomatoes (#2) 1/2 ts Sait 1/4 ts Pepper black ground 1/2 ts Paprika 4 Cloves 2 sm Bay leaves 1 c Raw rice 1 1 O ounce package frozen -peas 1 Pepper Instructions: red sweet ~cut into 1/4" pieces Dry the pieces of chicken with paper toweling. Place the oil in a large skiilet and saute the chicken until golden brown. Add the onion garlic and green pepper and saute until tbe onion is transparent and glazed. Then add the tomatoes salt pepper paprika cloves and bay leaves. Bring to a rollng boil and then turn thc heat back to simmer. Cover and simmer for 25 minutes. Add the rice; stir it in well. Cover and simmer for 20 minutes longer or until the grains of rice are tender. Sprinkle the peas and pepper over the top and cook uncovered for 5 minutes more. Serves 6. If you wish remove the cloves and bay leaves before serving.

This incredibly awesome soup is served ice cold. It's great any time but especially on a hot summer day. You can serve it as an appetizer or a main course. A friend came to my house and showed me how to make this authentic Mexican dish. For a great presentation, serve this soup in something clear and tall, like a round-bottomed beer goblet or big red wine glass. Tuck a lemon wedge on the side, and you've got elegance. Preparation time: 30 minutes Cooking time: 1 minute Refrigeration time: 3 hours or overnight Yield: 6 servings 1 pound cooked shrimp, med size 2 medium avocados 1 large lemon 1 finely chopped medium yellow onion 2 large tomatoes, diced 1 large cucumber, peeled, seeded, and diced 1/2 cup finely chopped cilantro 1/2 pound fresh crab, flaked 32-ounce jar clamato juice, chilled Salt and pepper to taste Lemon wedges for garnish Additional finely chopped fresh cilantro for garnish (optional) 1. Peel and devein the shrimp and rinse well. 2. Thaw shimp if frozen and set asside after rinsing in cold water in a colendar to dry. 3. Dice the avocados and squeeze the juice of an entire lemon over them to prevent them from turning dark. 4. In a very large salad bowl, combine the shrimp, avocados, onion, tomatoes, cucumber, cilantro, and crab. 5. Add the clamato juice, mixing all the ingredients well. Salt and pepper to taste. 6. Refrigerate the soup for at least 3 hours before serving to allow flavors to mingle. This is better the longer it chills. If you can make it about 6 hours ahead of time, it's even more scrumptious! 7. Serve in tall, clear, round-bottomed glasses. Garnish with a lemon wedge tucked on the side of the glass and lightly sprinkle the top of each serving with cilantro if desired. Per serving: Calories 293 (From Fat 90); Fat 10g {Saturated 2g); Cholesterol 153mg; Sodium 925mg; Carbohydrate 28g; Dietary Fiber 7g (Net Carbohydrate 21 g); Protein 25g.

How about tostadas?I guess you would have to go to a Mexican market. You´d need a package of tostadas, a can of refried beans, grated Mexican cheese, a can of green and/or red salsa, pickled (escabeche) jalapeños and/or "cueritos", Mexican cream, diced pulm tomatoes, diced avocado, cooked (microwave) and shredded chicken meat, shredded lettuce and salt. Heat the beans in your microwave and spread it over each tostada, Then add the rest of the toppings you wish. I like to put some cheese first, so it melts over the beans, then chicken, letucce, tomato, jalapeños, cueritos, avocado, salsa and salt. Eat them using a fork and knife otherwise is going to be a mess. Prepare just before eaten, because tostadas turn soft and soggy.

Well... let me help u on this one... im mexican and i lived at a dorm in my college years in canada so i know how hard is cook in there... A tipical easy-made breakfast or luch or diner or souper we cook are QUESADILLAS!!! and u only need -tortillas- the soft ones ´coz the crunchy shells are not tortillas, u can find -tortillas- at the grocerie store ´cos i used to buy it there, also u need chees!!! well back in mexico we use -oaxaca chees- or -quesillo- its a kinda chees u can tear apart and it mealt preatty good... if dont find this chees u can use manchego... just pre-heat the tortilla like 10 sec on the mricowave, then put the chees on it and fold it, then put it back for another 30 sec or ´till the chees melt down and LISTO!!! u got a QUESADILLA!!! u can eat it whit -chipotle sause- or u can make a -pico de gallo sauce- u nead a red tomato a bit of onio a bit of fresh coriander a few drops of olive oil, sal to taste and juice of a lime (the green one)... chop in small cubes the red tomato and the onion, chop just the leaves of the fresh coriander, put all this in a bowl mix and add a bit of olive oil and the juice of the lime add salt to ur taste mix again, if u want to make it spice but some green chillis, we call it -serranos- this are small and thin green chilis that u can slice and add tho the mixture to make it hot... thats it !!! now u have QUESADILLAS with PICO DE GALLO!!! this recepi is preaty easy, i can give u recepis to cook mole or enchiladas or adobo or molotes...but u cant cook those thing at a dorm... beleive me i know how hard is cook in there... Saludos!!!!

Ceviche doesn't even reqire heat. It is a cold uncooked seafood salad. The acid from the citrus juice actually cooks the fish. http://www.recipezaar.com/8899

Mexico is part of Latin America although it is in North America, it refers to the nations in the American Continent where the language is Spanish or Portuguese. The best choices are the tostadas and the quesadillas for Mexico. Hopefully people from Guatemala, Costa Rica, Honduras, Nicaragua, Venezuela, Colombia, Brazil, Ecuador, Uruguay, Argentina, Chile, Peru, Cuba, Dominican Republic or any other Latin American nation can help you as well.