RSS Feed

Tag Archives: Mexican Rice

Spanish Rice

I don’t remember even eating Spanish Rice as a child.  Mr.Picky loves spanish and mexican rice out of a box but I refuse to make the sodium filled rice.  I have come up with a recipe similar to the Mexican rice but had no recipe for the Spanish rice until now.

After doing some research and came up with this recipe after combining what sounded good to me.  It turned out great.  In fact is was the base layer to a skillet/casserole recipe I was making.  Be sure to check back for that recipe.

This Spanish rice is not spicy due to the little ones.  Extra heat could be added with come cayenne pepper to the mix or maybe add a diced jalapeño.  It was flavorful without too much salt and the perfect heat for the kids.

Spanish RiceSpanish Rice:

  • 1 cup water
  • 1 (15 oz) can petite diced tomatoes with juice
  • 1/2 green pepper, chopped
  • 1/2 large onion, chopped
  • 1 1/2 cup uncooked long grain white rice
  • 1/4 tsp granulated garlic
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1 Tbs olive oil
  • 1 tsp or 1 cube chicken bullion
  • 1 tsp salt
  • 1 tsp cumin

In a skillet heat olive oil over medium/ high heat.

Saute onion, pepper, and rice.  Stirring constantly so the rice does not burn, cook until most of the rice has toasted and the vegetables soften.

Spanish Rice

Add the rice mixture to a medium pot along with the remaining ingredients.

Bring the mixture up to a boil, cover and reduce heat to the lowest it will go.

Cook covered for about 15 minutes or until rice is tender.  Fluff with a fork when done.


style=”display:inline-block;width:468px;height:60px”
data-ad-client=”ca-pub-3737982169142034″
data-ad-slot=”4657754308″>
//

Advertisements

Chicken Fajitas

I never thought I like fajitas until I tried this recipe for Chicken Fajitas:Allrecipe.com.  I started making this years ago and will continue forever to use this recipe.  No gross packets of seasoning and everything is in the pantry.

The key to these fajitas are to slice the chicken thinly, marinade the meat, and cook over a high heat.  This makes for the most tender flavorful chicken.  Wrap it all up with a corn tortilla (one day I will try making my own) and some peppers and onions.  This is a great meal on its own or add some spanish or mexican rice.

This is great the way the recipe is written.  Something that stops me from making fajitas so often is that the kids and Mr.Picky usually pick out most of the peppers (which make me crazy).  I made a recipe for drunken peppers instead and cooked just the chicken as written below.  Then you could just eat a chicken fajita or load it up with peppers and onions.  This did take a bit of the flavor away from the chicken but the drunken peppers made up for every bit of it.

Chicken Fajitas:Chicken Fajitas

  • 1 Tbs worcestershire sauce
  • 1 Tbs cider vinegar
  • 1 Tbs soy sauce
  • 1 tsp chili powder
  • 1 clove garlic, minced
  • 1 dash hot sauce
  • 1½ lb. (about 2 large breasts) chicken, sliced thinly in strips
  • 1 Tbs oil
  • 1 onion, thinly sliced
  • 1 green pepper, sliced
  • ½ lemon, juiced

Combine chicken and first 6 ing. and refrigerate overnight.

Heat oil over high heat. Add chicken for 5 minutes.

Then add onion and pepper for 3 minutes  more.

Remove from heat and add lemon juice.

Serve with warm corn or flour tortillas and top with a dab of sour cream.
//

Green Chile Pork Mexi Bowls

A few years back I had started making a green chile pulled pork in the slow cooker to stuff into burritos.  While trying to eat healthier I was taking away the tortilla and making a Mexi bowl.  Mr.Picky thought mine looked good and tried one.  This is now one of his favorite meals.  The kids love it also anytime you get to choose your toppings it is interesting.

The toppings and options are limitless.  Mr.Picky enjoys these packed in his lunch.  If feeding a crowd I would double the meat and it is always fun to do a buffet style.  Or save the leftovers and make a big taco salad the next night.

Mexi-Bowls with green chile pulled pork

These are ideas for toppings that we have used in the past and the recipe for the green chile pork is to follow:

  • Mexican Rice (use the link for my version or used a box variety of your choice)
  • cooked or canned pinto/black beans (drained)
  • cilantro (chopped)
  • shredded cheese (we use mexican blend)
  • lime
  • avocado
  • corn
  • olives
  • tomato
  • onions or green onions
  • crushed tortilla chips
  • salsa
  • sour cream

 

Green Chile Pulled Pork:Green Chile Pulled Pork

  • 2-4 pound pork tip or loin roast, trimmed of fat
  • 1 cup onion, chopped
  • 1 (7 oz.) can green mild chiles
  • 1/2-1 jalapeño, seeded and chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp oregano
  • 1 tsp cumin
  • 1/2 tsp smoked or regular paprika
  • 1/2 tsp chili powder
  • 1 -2 cloves garlic,minced

Place all ingredients in a slow cooker and give it a stir.  Cook on low for 6-8 hours, and high for about 3 hours.

Stir once or twice during cooking time.  During the last hour of cooking remove meat and shred with two forks.

Place meat back into cooking liquid and allow to absorb some of the juices for at least another 30 minutes on keep warm.

Mexi Bowls with green chile pulled pork

Mexi Bowls:

Usually we place rice on the bottom of the bowl, followed by beans and meat, then load them how you like.

Mexican Rice

Mr.Picky makes these huge loaded burritos when he is on his own for dinner, which is not very often.  He often requests I buy boxes of Mexican Rice mix, to quickly add to these burritos.  I know those are just loaded with salt and who knows what else.

So I finally came up with a simply solution that doesn’t take him anymore time than a box.  The rice turned out great but was not as salty as he is used to but salt can always be added.  It was not too spicy for the kids and will be our quick rice side dish with mexican food from now on.

Mexican Rice

Mexican Rice:

  • 1 cup white rice (medium or long)
  • 1 1/2 cup water
  • 1 Tbs butter
  • 1/2 tsp salt
  • 1/2 jalapeno, seeded and finely chopped
  • 1/4 cup yellow or red pepper, finely chopped
  • 1/2 cup onion, finely chopped
  • Taco seasoning recipe

Rinse rinse under the tap, until the water is almost clear.  Drain and add 1 1/2 cup water.

Add in the remaining ingredients bringing it all to a boil.  Reduce heat to low and cover, cook for about 16-20 minutes.

%d bloggers like this: