Skip to main content

Tex Mex Rice

     I am the person who skips the beans and doubles up on the rice at any Mexican restaurant, so when I saw I had this recipe, I needed to try it.

Ingredients 
    3 tbs of vegetable oil
My much to be desired knife skills
    2 cups of long grain rice
    4 cups of vegetable stock
    1 large onion, diced
    1 large tomato, diced
    1/2 bunch of cilantro
    1 large green pepper, diced
    4 serrano chiles, scored
    1 tbs of cumin
    2 tsp of minced garlic
    2 tsp of salt
    1 tsp of black pepper



Directions 
   In a large skillet on medium heat, heat the oil until it shimmers.
   Add the rice and cook, continually stirring until lightly browned.
   Add the stock, onion, tomato, cilantro, pepper, chiles, cumin, garlic, salt and black pepper.
   Increase heat to high and bring mixture to a boil.
   Check liquid mixture for taste.
   Reduce heat, cover and simmer for 15 minutes.
   Remove chiles and serve.




Changes I Made!
     I cut back on the cilantro, because I am not a fan.
     Also with this recipe, my rice does not look like this recipe.
     I don't think my pot was big enough to properly cook this all together.        The liquids made the rice super mushy and not the nice consistency I was hoping for.


This recipe is from Trisha' Table. 



Comments

Post a Comment

Popular posts from this blog

"A Farewell to Arms" Mac N Cheese

    I love reading, so when I was given The Book Lovers Cook Book it was a dream come true.     I have a deep love for The Lost Generation, so this recipe sneaked in between a quote from Gertrude Stein, and a passage from Ernest Hemingway's "A Farewell to Arms" was a perfect start for me.     Ingredients     2 cups of uncooked macaroni     1/4 cup of butter     2 tbs of flour     2 cups of milk     8 oz of cream cheese, softened     2 tsp of Dijon mustard     1/2 tsp of salt     1/2 tsp of  pepper     8 oz of mild cheddar, grated     Chives Directions     Cook macaroni until tender, drain and set aside.     Melt butter in a sauce pan until it sizzles.     Stir in flour, and cook for at least 1 minute.     Continue cooking over medium heat and add milk, cream cheese, mustard, salt and peppe...
Post a Comment
Read more

Baked Potato Soup

   Baked potato soup is one of the first soups I learned how to make, and this recipe is my go to recipe, especially in the middle of winter, because most of the ingredients I have on hand at all times. Ingredients    2 medium potatoes, bakes and cooled    1 can of chicken broth    2 tbs of sour cream    1/8 tsp of pepper    1/4 cup of shredded cheddar cheese Directions    Peel potatoes and cut into 1/2 inch cubes.    Place 1/2 of the potato in a blender and with chicken broth.    Pour mix into sauce pan and add remaining potato, sour cream and pepper.    Cook over low heat until heated through.    Garnish with shredded cheddar cheese, and whatever else you want. Changes I made!    I do not mess with this recipe except what I add on top when I eat. This recipe is from Taste of Home. 
Post a Comment
Read more

Stuffed portobello

    This is a dish I always heard about, but have never actually had, until I made it myself for this blog.     I love mushrooms, but if there's one thing this recipe introduced to me is a love for white bean puree.    Overall, very good and hearty vegetarian dish. Ingredients     1 15 ounce can of drained white kidney or cannellini beans, rinsed and drained     2 tbs of olive oil, divided     1 tbs of water     1 tsp dried rosemary     1 garlic clove, crushed     1/4 tsp of salt     1/4 tsp pepper     4 large portobello mushrooms, stems removed     1 medium sweet red pepper, finely chopped     1 medium red onion, finely chopped     1 medium zucchini, finely chopped.     1/2 cup of shredded pepper jack cheese Directions     In a food processor, combine beans, one tbs of oil, water, rosemary, garlic, salt and...
Post a Comment
Read more