Authentic Mexican Rice

Do you pin? I love to pin, and I love Pinterest. Another thing I love is seeing what other people repin from me. I get the daily recap email, and I really like seeing what is getting everyone's attention. Usually it's something new, or something that is trending because of  holiday, football game, or who knows why.  The other reason I love these emails from Pinterest is sometimes it reminds me of a pin I had forgotten.

A while back, I pinned a recipe for Authentic Mexican Rice that was from O Taste and See. It really grabbed my attention since I love Mexican Rice and we have such a poor selection of options around here for Mexican, and as simple as it is, I love the rice served at Mexican restaurants.  And, almost everyday someone would repin that pin. Never a huge response, but steady. So it is always there in front of me, never letting me forget about it. Yup, it was destiny. I finally made it. Super simple, and ya know what? We loved it!

It was not spicy, so Truckin' Man loved it. Don't tell him, but next time I am going to add just a tiny bit of the jalapeno and see if he can't love it that way. If he doesn't like it, no worries, I'll take care of the whole recipe!

Authentic Mexican Rice (Source: O Taste and See)

14.5 oz can diced tomatoes
1 small onion, chopped
1 jalapeno pepper (optional)
2 cups long grain white rice
1/3 cup canola oil
4 garlic cloves, minced
2 cups chicken broth
1 1/2 tsp salt
Cilantro, optional

Preheat oven to 350 degrees.  Rinse rice in mesh strainer under running water, until water runs clear. Let rice stand in strainer for excess water to drain. Meanwhile, add tomatoes and onions to blender and process until smooth. Pour out exactly two cups of the mixture, add chicken broth if needed to measure two cups.  Mix with 2 cups of chicken broth, stir to combine. Set aside. Remove seeds and ribs from jalapeno, dice and set aside.

Over medium high heat, heat oil in dutch oven; add rice. Cook rice in oil until it is starting to turn golden, stirring often.  Reduce heat to medium, add garlic and jalapeno.  Continue stirring while the jalapeno and garlic saute, for a couple minutes.  Add tomato mixture and salt to rice, and bring to boil.  Cover dutch oven with lid, and transfer to oven. Bake for 15 minutes, then remove from oven and stir.  Bake for an additional 20 minutes, or until all liquid is absorbed. 

Remove from oven and let set for five minutes.  Serve with cilantro.

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Chicken Taquito's

When you are a household of two and make large quantities of any food, you sometimes have to get creative on using it in different ways. Honestly, when there is a food that I really like, I could eat it meal after meal, until it's gone. That isn't the case with Truckin' Man. He isn't quite so big on leftovers. I suppose it comes from eating so many repeated meals in the truck, so I do try to keep him happy and change things up on the meals as much as I can.

This was the case with my Tex Mex Shredded Chicken. We both loved it, but it made such a large amount, that I had to get creative. I had a memory of one of my old favorite foods from the days when I always had my deep fryer and the huge boxes of "fryer food" on hand.  Taquitos! I LOVED taquito's. I hadn't had them once since I gave up the fryer, and I missed them! So with a lot of yummy chicken on hand, I gave this a shot, and the whole thing was a huge hit! I rocked them out, and haven't been so proud of a meal in a long time!

For my vegetarian friends, I would suggest trying this with some re-fried beans as the filling in these. I think that would be phenomenal!

Chicken Taquitos

Corn Tortilla's
Tex Mex Shredded Chicken
Vegetable Oil (or your favorite frying oil)
Seasoned Sour Cream (See Recipe Below) - Optional
Cilantro, Avocado, Salsa - Optional


Warm corn tortilla's in microwave. Keep tortilla's covered with towel while you are working. (I am slow at rolling, so I heat a few tortilla's at a time. The warmer they are the easier they roll!) Spoon one to two tablespoons of Tex Mex Shredded Chicken down center of tortilla. Roll tortilla's as tightly as you can, and secure with toothpick.

Heat oil in skillet over medium high heat. Use enough oil to to cover pan to about 1/8 inch deep. Once hot, place taquito's in skillet.  Do not overcrowd the pan, you need room to turn these over easily, and the tooth picks take up space! Cook each side 4-5 minutes, or until golden brown. Drain on papertowel.

Serve immediately with Seasoned Sour Cream, Cilantro, Avocado, Salsa.



Seasoned Sour Cream
1 cup sour cream
1/2 tsp. kosher salt
1/2 tsp. minced garlic powder

Combine and mix well. Refrigerate for 2 to 3 hours before serving.

Printable Recipe


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Creamy Mexican Rice

For Surprise Recipe Swap this month, I headed over to Desiree's blog at SteakNPotatoesKindaGurl.  She had so many recipes to look through, but when I found her Mexican Sour Cream Rice, I knew I had to make it. I have seen versions of this recipe in various cookbooks and always meant to try it and just never get around to it. Thank you Desi for having this recipe, so that I finally got around to making it!

I did make a few tweaks to Desi's recipe, I swapped out the sour cream for Greek Yogurt, just because that is what I do anymore. I always have Chobani in the fridge, but not always any sour cream. I did tweak the cheese also, because of what I had, but I loved it! It was a lovely creamy rice, with a lovely Mexican flavor from the peppers and cilantro.  I will be adding this rice to a regular rotation on our menu!

Creamy Mexican Rice (Adapted from: SteakNPotatoesKindaGurl)

1 Tbsp olive oil
1 cup uncooked long grain white rice
1 - 14.5 oz can chicken broth
1 cup Greek Yogurt
1 - 4 oz can diced green chile peppers
2 cups shredded cheddar cheese, divided (Colby or Pepper Jack would also be great)
1 1/2 cups frozen corn
1 Tbsp Jalapeno slices, diced (the slices you use for nacho's, then dice them)
1/4 cup chopped cilantro
Salt and Pepper

Saute rice in olive oil in large pot, over medium high heat, for 4-5 minutes. Add chicken broth, and bring to a boil.  Once boiling, reduce heat to low, cover and simmer for 20 minutes.

While rice is simmering, preheat oven to 375 degrees.  Lightly grease casserole dish.  Set aside.  After rice has simmered for the 20 minutes, remove from heat and add Greek Yogurt, green chile peppers, one cup of cheese, corn, jalapeno, and cilantro. Mix until all are combined. Taste for seasoning and add salt and pepper as needed. Pour rice mixture into casserole dish and top with the remaining cheese.

Bake uncovered, for 30 minutes.  Remove from oven, and garnish with additional cilantro if desired.

Enjoy!

Printable Recipe

Interested in Secret Recipe Swap? Each month participating bloggers get assigned to another blogger and have to pick and cook a recipe from our partners blog!


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Tex Mex Shredded Chicken

I made a new chicken recipe last week, that I totally fell in love with. Sad part is, I can't share that one yet. With the monsoon season we have been having, I never had enough light to get a decent picture. So, until next time. . . .  But, the other cool part is, I fell in love with chicken thighs in the crock pot. I see enough recipes and watch enough shows, that I know chicken thighs are really popular.  With dark meat not being the healthier choice, and with chicken breasts going on sale so often, I just don't bother with a variety of chicken pieces. BIG mistake on my part.

I am in love with chicken thighs.. L.O.V.E., love! They have so much more flavor, and they are so moist! So, my new recipe was born.  You really can modify this to what chicken you have on hand. I added some chicken breasts to the mix since I have a freezer full. So, use a mixture, or use all thighs. But please, oh please, use at least half dark meat in this!

You could cut out some of the work and use boneless chicken for this, but I wanted all the flavor from cooking this chicken on the bone. You can enjoy this wrapped up in a tortilla, on rice or any other way that sounds good to you!

Tex Mex Shredded Chicken


5 chicken thighs (skinless)
3 chicken breasts (skinless)
24 oz crushed tomatoes
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
5 garlic cloves, sliced
2 Tbsp Taco Seasoning
1 tsp salt
1/2 tsp black pepper


Place chicken in crockpot. In bowl, mix tomatoes, green and red bell pepper, and seasonings.  Stir until combined. Pour over chicken, making sure chicken is coated with veggies and seasoning. Cover and cook on low for 7-8 hours.  Remove chicken from crockpot. Remove bones. Shred chicken, and add back to crockpot juices. Cover crockpot, and let chicken simmer in crockpot, on low, for 30-60 minutes.

Enjoy!

Printable Recipe

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Mexican Meatball Soup

I have been craving Mexican - Tex Mex - Southwest flavors so much the last couple of weeks.  I am sure it has something to do with the never ending winter, and tasting flavors from warmer places are a form of therapy.  What is better than enjoying these flavors?  Enjoying them in a soup!  I had pinned this Mexican soup a while ago.  Soup, plus the therapy of my favorite flavors.  Win, win!

It was a bit challenging getting a few of the ingredients in my local town, so I had to finish up my shopping when we went to the "big" town over the weekend.  Who knew it was so hard to find ground turkey in the middle of farm country. And, Queso Fresco, not an option either. 

This was a lovely soup with amazing flavor.  Truckin' Man was not able to enjoy this one with me, a little to much heat for him.  So, I took some into work to share, and my love of spice and flavor was appreciated!  These meatballs may make another appearance in other dishes, they were just so packed with flavor, and perfect texture.

Mexican Meatball Soup  (Slightly adapted from:  Bev Cooks)

1 1/4 lbs ground turkey
2 scallions, finely chopped
1 Tbsp ground cumin
2 Tbsp chili powder
1/3 c. finely crushed tortilla chips
1/8 tsp salt
1/8 tsp black pepper
2 chipotle peppers, in adobo sauce (adjust for less heat if needed!)
2 Tbsp tomato paste
2 cups salsa  (fresh is best!)
32 ounces chicken stock
 
Optional For Garnish:
Avocado
Queso Fresco or Pepper Jack 
Cilantro


In medium bowl combine turkey, scallions, cumin, chili powder, tortilla chips, and a pinch of salt and pepper. Mix until combined, but do not over work the mixture.  Roll mixture into balls, about 1 inch diameter (I made 2 dozen).  Heat large skillet over medium-high heat. Add meatballs to skillet and brown all over.  Set aside.

In blender, combine the salsa and the chipotle peppers. Pulse until liquified.

Heat large pot over medium heat.  Add the tomato paste, and stir for one minute.  Add salsa and chicken stock to pot. Bring to a boil, add the meatballs, lower heat and simmer for about 15 minutes.  

Garnish as desired and enjoy :)

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Homemade Taco Seasoning

I love making foods with Tex-Mex or Mexican flavors. Taco seasoning has some of my favorite spices all blended together. I use to, on rare occasions, dabble with a recipe for making my own mix since I could never seem to have packets of it in the cupboards when I wanted to make taco's. The day I found this recipe, I was hooked. It's simple, fast, and easy!

Then one day I read the ingredients in the store bought packet I had on hand. . . .  I never bought a packet again. I am not exactly running around eating all healthy foods, but I was shocked to see such a list of ingredients beyond spices! That was the last packet that I ever bought. 

This recipe is so much easier to have on hand than a packet. Try it, I am sure you will love it too!

Homemade Taco Seasoning  (Adapted From Smells Like Home)

1/4 c. ancho chili powder
1 t. garlic powder
1 t. onion powder
1/2 t. crushed red pepper flakes
2 t. dried oregano
2 t. paprika
2 T. ground cumin
3 t. sea salt

1/2 t. black pepper

Combine all ingredients. Store in an airtight container.

Add 2 1/2 tablespoons of taco seasoning mix, with 1/2 cup of water to one pound of ground meat.   Simmer for about 15 minutes or until liquid is reduced. 

Substitute 2 1/2 Tablespoons of mix in recipe calling for one packet of taco seasoning.

Printable Recipe

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Mexican Beef - Asado a la Mexicana

Way back before the cooking blogs were so popular, I was reading and trying recipes from Yahoo cooking groups. There were groups for different cooking topics... Maybe they are still there even, I am not sure! I belonged to a crock pot group, ten years ago and got lots of great recipes. Namely this one! It never disappoints, and you can always dress it up more if you want, or keep it simple.

This is perfect for the hot weather we are having. Through everything in the crock pot and keep from heating up the kitchen! My favorite side dish with this is Cilantro Lime Rice, from Macaroni & Cheesecake. 

Asado a la Mexicana

4 lb. Beef Roast

4 Garlic Cloves, crushed
2 t. cumin
2 t. chili powder

1 c. fresh salsa

1 green pepper, cut into strips

1 onion, cut into strips

Place roast in crock pot.  Cover with remaining ingredients.  Cook on low for 8 - 10 hours; until roast pulls apart easily.  Remove the roast from the crock pot.  Shred beef.  With slotted spoon, remove veggies from crock and mix with beef.

Serve with tortillas, guacamole, salsa, sour cream, etc.

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Tortilla Soup

Many many years ago....  When I was stilling working for the bank, in downtown St. Paul, I had my choice of so many places to lunch at.  We would take the skyway system to our choice of the day and get whatever flavor or food group it was we were craving.  One day when out on our daily lunch hunt, my friend Nancy and I, went to a sub joint in the Depot building.  This particular place always had homemade soups, and on this day they were serving Tortilla Soup.  I had never had this kind of soup, so of course I ordered it. It was just amazing, and I was in love.  The flavor was like no soup I had ever had.  It was just the perfect Mexican flavorings and veggies all pulled together in one little bowl. YUM!

And then ....this sub place closed. I really was just about devastated. From then on, any time I went to a restaurant, diner or deli that was serving Tortilla Soup, I had to order it. None of the soups I tried have ever compared.  I have tried cooking various recipes myself, but just couldn't find that flavor combination that rocked my taste buds like that first bowl.  Until now that is!! I was so excited when I read the recipe for Tortilla Soup that Sweet Pea's Kitchen had on her blog.  It sounded amazing just reading it!  

Like everything else this month, it was complicated getting ready to make it.  Can't keep the vehicle running to get to the store.  Can't go shopping with all the ice, you know... one thing after another.  Well, finally all ingredients in hand, I made the soup, and it was delicious. The right balance of spices, and I really think the cilantro is what pulled it together with that amazing flavor combination! Next time, I will save just a little bit of Cilantro for some garnish.

Tortilla Soup 

1 tablespoon olive oil

1 onion, chopped

4 cloves garlic, minced

2 1/2 teaspoons chili powder

2 1/2 teaspoon cumin

1/4 teaspoon salt

1/8 teaspoon black pepper

1 (28 ounce) can crushed tomatoes

2 (10.5 ounce) cans chicken broth

1 cup whole corn kernels

1 cup white corn (I used Green Giant Chipotle White Corn)

1 (4 ounce) can chopped green chile peppers

1 (15 ounce) can black beans, rinsed and drained

1/4 cup fresh cilantro, chopped

2-3 boneless chicken breast halves

Tortilla chips, crushed

Optional

1 avocado, sliced

Shredded Cheese (Cheddar or Colby)

Green onions, chopped

Cilantro, chopped

Sour Cream (I topped with Greek Yogurt)

Heat oil in a medium stock pot over medium heat. Saute onion and garlic in until soft, about 5-7 minutes. Stir in chili powder, cumin, salt, pepper, tomatoes, broth. Bring to a boil, reduce heat and simmer for 5 minutes.

Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 30 minutes. Remove chicken and shred. Return to pot and continue to simmer for an additional 30 minutes.

Ladle soup into individual bowls and top with crushed tortilla chips, avocado slices, cheese, green onion, cilantro and a dollop of sour cream.