Ingredients:

1 cup uncooked rice
1 (4 ounce) can chopped green chilies
1 small onion , diced
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon cumin
3 green onions , sliced
1 teaspoon oregano
1/3 cup fresh cilantro leaves

Preparation:

Combine rice, broth, chilies, onion, oregano, salt and cumin in a large saucepan. Bring to boil, uncovered. Reduce heat to low, cover and simmer until liquid is absorbed (about 20 minutes). Stir in green onions and cilantro.

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Ingredients:

2/3 cup chopped onion
1 cup chopped green pepper
1 teaspoon chili powder
3 tablespoons bacon fat
1 cup raw converted white rice (not instant)
2 teaspoons salt
1 medium tomato , chopped
1 cup Ro-Tel tomatoes

Preparation:

In medium heavy skillet with tight cover, saute onion in bacon fat. Stir in rice, pepper, chili powder, Ro-Tel tomatoes and salt. Add 2 cups of water. Bring to a boil, then reduce heat and simmer, covered for 20 minutes all liquid must be absorbed and rice should be tender if needed cook rice longer. If desired Garnish with shredded Cheddar cheese while rice is hot.

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Ingredients:

2 tablespoons oil
2 garlic cloves , minced
1 cup uncooked rice (not instant rice)
2 ripe plum tomatoes , seeded and chopped
1 (8 ounce) can tomato sauce
1 medium white onion , chopped
1 tablespoon chili powder
3/4 teaspoon salt
1 cup chicken broth or 1 cup beef broth

Preparation:

Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown. Add the garlic and chopped onion, and sauté until the onion just begins to brown. Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower heat and cover. Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve.

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Ingredients:

1 cup salsa (more or less to your taste)
1 cup shredded cheddar cheese (more or less to your taste)
1 cup long grain rice
2 cups water (or broth)
salt and pepper

Preparation:

Cook rice according to your preference. (I use a rice steamer.). When rice is done, quickly add salsa, cheese, and salt and pepper to taste. Mix well. Additional cheese may be sprinkled on top. Serve.

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Ingredients:

3 inches cinnamon sticks or 1 teaspoon ground cinnamon
1 cup long-grain white rice (155 g)
3 cups water
4 cups milk (or for richer pudding substitute 1 can of evaporated milk and add enough regular milk to equal 4 cup)
1 tablespoon very fine julienne strips lime peel (optional)
1 pinch salt
1 1/2 cups sugar , to taste (375g)
1/3 cup raisins (60 g)
1 egg
1 teaspoon vanilla extract

Preparation:

Place the rice in a large saucepan with the water, cinnamon, lime peel and salt. Bring to a boil; lower the heat and cook, covered, until most of the water has been absorbed. Beat an egg into the milk. Stir in the milk, egg mixture and sugar, stirring constantly, over low heat until the mixture thickens. Add the raisins and vanilla and cook for 2 minutes. Remove from the heat and let cool for 10 to 20 minutes. Transfer to a platter or individual bowls and refrigerate.Garnish with ground cinnamon if desired.

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Ingredients:

1 lime, zest of (all of one lime)
1/2 cup of chopped fresh cilantro
1 teaspoon salt (to taste)
3 cups of hot cooked rice (long grain recommended, since it does not come out mushy)
2 small limes (or 1 large lime)

Preparation:

Once your rice is cooked fluff with fork. Add lime juice, zest, cilantro and salt. Stir well. Serve warm. Enjoy.

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Ingredients:

1 1/2 cups water
3/4 cup brown rice , uncooked
1 cup salsa
1/4 teaspoon pepper
1/2 cup red onion , chopped
1 cup sour cream
1 cup cheddar cheese , shredded
1 (15 ounce) can black beans , rinsed and drained
1 (11 ounce) can mexicorn , drained
1 (10 ounce) can diced tomatoes with green chilies
1 (2 1/4 ounce) can black olives , sliced, drained
1 cup Mexican blend cheese , shredded

Preparation:

In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes, until tender. In a bowl, combine beans, corn, tomatoes, salsa, sour cream, cheddar, pepper and rice. Transfer to a 2 1/2 quart baking dish coated with nonstick spray. Sprinkle onions and olives over top. Bake, uncovered, at 350°F for 30 minutes. Sprinkle Mexican cheese over top. Bake 5-10 minutes longer, until cheese is melted. Let stand 10 minutes.

Ingredients:

1/2 cup refried beans
1 lb ground beef
1/4 teaspoon salt
12 soft corn tortillas (try to use thin ones and warm them up before using so they don’t crack when you fold them)
2 tablespoons chili powder
1/4 cup mild taco sauce (Ortega or Pico Pica brand or any smooth taco sauce, no chunks of tomato and stuff)
6 slices American cheese
1 head finely chopped lettuce
3 cups cooking oil , crisco oil will give the tacos a taste closest to the original

Preparation:

Slowly brown the ground beef over low heat, using a wooden spoon to chop and smoosh the meat, keep it very fine and smooth. When the beef is brown, drain the fat. Add the refried beans and use the wooden spoon to smash the whole beans into the mixture, creating a smooth texture. Add the salt, chili powder, and 2 tablespoons of the taco sauce to the mixture; remove from the heat. In another skillet, heat 1/4 inch of oil until hot (test with a small piece of tortilla, it should bubble when dropped into the oil). Spread 1/12 of the beef mixture on the center of each corn tortilla. Fold the tortillas over and press so that the beef filling acts as an adhesive and holds the sides together. Drop each taco into the pan of hot oil and fry on both sides until crispy. When cooked, remove the tacos from the oil and place them on a rack or some paper towels until they are a little cooler. Pry open each taco slightly; add 1/2 slice of American cheese (cut diagonally) and some lettuce; top with about 1 1/2 teaspoons of the remaining taco sauce.

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Ingredients:

1 cup medium grain rice
1 small onion , finely chopped
2 teaspoons vegetable oil
1 medium tomato , roasted,cored,peeled
1 1/2 cups chicken broth (NOT water)
1 clove garlic , minced
roastedjalapenos (optional) or roasted poblano chile (optional)
1/2 teaspoon salt
roasted corn (optional)
frozen peas (optional)
chopped cilantro (optional)
diced carrot (optional)
roasted bell pepper (optional)
crumbled queso fresco (optional) or crumbled farmer cheese (optional)

Preparation:

In a small pan bring the broth to simmering. Set a large pan over medium heat-add the oil, then the rice and onion and cook, stirring, until both the rice and onion are light brown-around 10 minutes. Mix in the garlic and cook for 2 minutes. Add the pureed tomato Add the broth Add the optional ingredients-except cilantro and cheese Scrape the rice down and stir well. Reduce heat to a medium low, cover and finish cooking-around 20 minutes. Remove from heat and toss and either stir in cilantro or offer at the table-I offer at the table because either you love it-like I do-or hate it, and offer the queso fresco or farmers cheese.

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Ingredients:

1 cup long grain rice
2 cups water
1 lb ground beef
1 (11 ounce) can mexicorn
1 teaspoon chili powder
1 (16 ounce) jar salsa
1 cup cheddar cheese , shredded
1/2 teaspoon salt

Preparation:

lace the 2 cups of water and long grain rice in a medium sauce pan and bring to a boil. Reduce heat to a simmer, place a lid on, set timer for 20 minutes and cook rice until done. Preheat oven to 350°F. In a skillet, brown ground beef and drain. Place in a large mixing bowl. In large mixing bowl, add the jar of salsa to the ground beef. Also add chili powder, Mexicorn, rice and salt. Mix with a wooden spoon until combined well. Spray a 2 quart casserole dish. Put rice mixture into dish. Cover with a lid or foil and bake in preheated oven for 30 minutes. At 30 minutes, take off lid/foil. Add shredded cheddar cheese evenly over top and bake for an additional 5 minutes. Remove from oven and serve.

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