Mexican Rice

Mexican rice has always been something that isn't very easy for me to replicate at home. The rice in restaurants is sort of dry, not sticky at all and has such good flavor. I've been trying to make a good Mexican rice for a long time now and never could get it right. Until one day I just decided to ask the waitress at the local Mexican restaurant how they made the rice. She told me that they fry the rice in oil before adding any liquids. Who knew? So, I tried frying the rice in oil before adding liquid and guess, what? It worked! Here is my version of Mexican rice, give it a try and let me know what you think!

Mexican Rice

3 tablespoons oil
2 cups long grain white rice
½ onion, diced
2 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon pepper (not fresh ground)
1 teaspoon chili powder
½ (8 ounce) can tomato sauce
2 (15 ounce) cans chicken broth
3 tablespoons salsa

In a large pot heat oil over high heat. Add in the rice, onion and garlic and cook, stirring constantly until the rice starts to brown and the onions are soft. Add in the salt, pepper and chili powder and stir well. Pour in the tomato sauce, chicken broth and salsa and stir well. Let the mixture come up to a boil, stirring frequently. Once a boil is reached cover with a lid and reduce heat to low. Cook for about 25 minutes or until the rice is no longer crunchy. Enjoy with your favorite Mexican dishes!

Chile Verde

Chile Verde has to be my all time favorite thing to order at Mexican restaurants. Specifically at La Piñata in Hayward, California, where I grew up. You just can't get any better than La Piñata! But now that I live in Idaho, I have to make my own. I just haven't been able to find a restaurant out here that even comes close. Now all I need to do is learn how La Piñata makes their delectable corn tortillas. Yum!! So, I'm not saying that my Chile Verde is anywhere near as good as the one that I love so much, but it's pretty dang good. And it's super easy too!! With the help of bottled salsa verde, it makes it so much easier than dealing with tomatillos at home. Which I have done, and I prefer this recipe a million times over to the one I made completely from scratch. Just be sure to get mild or medium salsa verde so that your chile verde isn't too spicy. If you've been to La Piñata before, I'd love to know, leave me a comment about your favorite La Piñata dish!!

Chile Verde

5 lbs pork butt, cubed seasoned with garlic salt
Oil for browning meat
2 onions, sliced
4 cloves garlic, minced
3 Roma tomatoes,chunked
2 (16 ounce) jars La Victoria Salsa Verde
1 tablespoon Cumin
½ bunch Cilantro, chopped

Season pork with garlic salt and brown well in oil. Add onion, garlic and tomatoes; sauté for 2 minutes. Add salsa Verde and cumin bring to a boil. Cover and reduce to simmer, cook at least one hour or until meat is tender. Ten minutes before eating add cilantro, mix well. Serves 6-8.

Easy Guacamole

This will be the first of my Mexican Feast recipes! A couple of weeks ago I spent all Sunday in the kitchen making Chile Verde, Mexican rice, refried beans, pico de gallo, homemade chips and this easy guacamole. We ended up making burritos out of it all, if you'd like to see the huge burrito that my husband made, go check out over here. Anyway, I'll be posting the other recipes in the following few days. This guacamole is so easy to make that it's funny! And as far as I'm concerned, it's the only guacamole recipe you'll ever need!

Easy Guacamole

2 Haas avocados

1/4 cup salsa or pico de gallo

1/2 - 1 teaspoon garlic salt, to taste

fresh ground pepper to taste

Cut the avocados open, take out the pit and then take out the flesh using a spoon. Place in a bowl and mash with a fork. Stir in salsa, garlic salt and pepper and taste. Check to see if it needs more salt or pepper. Serve and enjoy!