Thursday, April 30, 2009

Lovely, Fluffy, Mexican Rice

Serves 6

1 Cup Long-grain White Rice
1 Tablespoon Vegetable Oil
1 1/2 Cups Chicken Broth
1/2 Each Onion, finely chopped
1/2 Each Green Bell Pepper, finely chopped
1 1/2 Teaspoons Jalapeno Pepper, chopped
3 5/8 Fluid Ounces Tomatoes With Green Chilies
2 Tablespoons Tomato Sauce
1/2 Each Chicken Bouillon Cube, Knorr's
Salt and Pepper, to taste
1/2 Teaspoon Ground Cumin
1/2 Cup Cilantro Leaves, Whole
1 Clove Garlic, minced
  1. Saute rice in oil over medium heat for bout 3 minutes.
  2. Carefully, pour in chicken broth, and bring to a boil.
  3. Stir in onion, green pepper, jalapeno, tomato sauce, and can of tomato & chilies. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic.
  4. Bring to a boil, cover, and reduce heat to very low. Cook for 20 minutes.
  5. Fluff with fork and garnish with fresh cilantro.
NOTE: Rather than opening a can of tomato sauce only to use 2 tablespoons, you can substitute with a little tomato paste from one of those convenient tubes. The addition of the sauce or paste is mainly for color. Another option is to use Knorr's tomato bouillon with chicken rather than the just chicken flavor called for in the recipe.

Wednesday, April 29, 2009

Mexican Bean Salad

Serves 10-12

15 Ounces Garbanzo Beans, rinsed and drained
15 Ounces Red Kidney Beans, rinsed and drained
15 Ounces Black Beans, rinsed and drained
1 Each Green Bell Pepper, seeded and chopped
1 Small Jalapeno Pepper, seeded and finely chopped
14 Ounces Corn Niblets, drained
1 Each Red Onion, sliced
2 Cups Grape Tomatoes

1/2 Cup Vegetable Oil
1/2 Cup Red Wine Vinegar
2 Tablespoons Fresh Lime Juice
1 Clove Garlic, minced
1 Teaspoon Cumin
2 Tablespoons Chili Powder
1/4 Cup Cilantro, finely chopped
1 Teaspoon Seasoned Salt
1/2 Teaspoon Fresh Ground Black Pepper
Tabasco Sauce, to taste

  1. In a large glass bowl combine the beans, bell pepper, jalapeno pepper, corn and onions.
  2. For the dressing; in a bowl whisk together all dressing ingredients until combined adjusting the Tabasco sauce to taste.
  3. Pour the dressing over then toss to combine.
  4. Season with more salt and pepper if needed.
  5. Cover and chill for 24 hours.
  6. Just before serving mix in the grape tomatoes.

Tuesday, April 28, 2009

Mexican Taco Casserole by Kittencal

Here is a recipe reprint by my foodie friend, Kittencal

One of my favorite Mexican casseroles, this makes a great potluck dish!

Notes from our test kitchen; lighten up by using ground turkey and low-fat cheese, the amounts listed serve a small family you may double into a 13 x 9-inch baking pan, make this as spicy as you like by using your choice of mild to spicy salsa, you may also add in crushed chili flakes to the beef mixture

For a low fat alternative use ground turkey and low-fat cheese

Mexican Taco Casserole

2 Cups Corn Chips, coarsely crushed
1 Pound Ground Beef
1 Medium Onion, chopped
4 Cloves Garlic, minced
1/2 Teaspoon Red Chili Flakes, optional
1 1/4 Ounces Taco Seasoning Mix
1/4 Cup Water
Salt and Pepper
15 Ounces Refried Beans
1 Cup Cheddar Cheese, shredded
1 Cup Monterey Jack Cheese, shredded
1 1/4 Cups Salsa
1/2 Cup Black Olives
2 Each Green Onion, chopped
1 Each Tomato, chopped

  1. Preheat oven to 350 degrees F.
  2. Grease an 8 x 8-inch baking dish.
  3. Sprinkle the crushed corn chips into the bottom of the baking dish.
  4. Heat the refried beans on top of the stove until hot, then mix in 1 cup shredded cheese and 1-1/4 cups salsa; pour evenly over the corn chips.
  5. In a skillet cook the beef with onion and garlic until no longer pink; drain fat then continue to cook until lightly browned.
  6. Add in taco seasoning and water; simmer for about 8 minutes over low heat, then season with salt and pepper; sprinkle the mixture on top of the beans.
  7. Sprinkle the remaining 1 cup shredded cheese on top then the green onions and olives.
  8. Bake for about 20-22 minutes or until just heated through.
  9. Sprinkle the chopped tomatoes on top.
  10. Allow to stand for 10 minutes before serving.