#101 :: Mexican Rice

This rice was definitely good, but it just felt like it was missing a little something. I'm used to Mexican rice in Texas, and maybe they use a certain spice that's not in this recipe. I'm going to keep trying rice recipes until I find something that tastes like what I remember from home! But for now, this rice is good enough to serve with my Mexican meals!

Ingredients

• 3 vine-ripened tomatoes
• 2 cups chicken broth, plus more as needed
• 1 tablespoon olive oil
• 1 large chopped onion
• 1 large finely diced carrot
• 1 large garlic clove, minced
• 2 cups medium-grain rice
• 2 teaspoons salt
• 1 bay leaf
• 1 whole serrano chile
• 1/4 cup fresh or frozen peas, thawed

Directions

Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.

In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent. Add the garlic and saute for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the serrano chile. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.

Makes 6-8 servings

Recipe from Mexican Made Easy on Food Network

Star Rating: 4 out of 5 stars

#44 :: Green Bean Casserole

I grew up on this stuff. So easy to make, but soooo good! I served it with some chicken (in sage butter, like we've made before).

Ingredients

• 2 cans french style green beans (drained)
• 1 can cream of mushroom soup
• 1 small can french fried onions
• 1/4 tsp coarse grind black pepper
  
  

Directions


Preheat the oven to 350.

Pour the drained green beans into a glass baking dish. I use a 9x or a meat loaf dish. Add in the cream of mushroom, 1/2 of the french fried onions and the black pepper and mix it all together. Sprinkle the last of the french fried onions over the top. Bake at 350 for 20-30 minutes or until bubbly around the edges.




Makes 4-6 servings

Recipe from: My Mom (or maybe the Campbells Soup can, lol)

Star Rating: 4.5 out of 5 stars