Spanish Rice

We made Cafe Rio Pork last night, and I forgot to buy a packet of spanish rice to whip up with it. Never fear the internet always saves the day. I got this recipe off Recipezaar.com. I have never used their website before but it was the simplest recipe and I had all, or at least, most of the ingredients.

Ingredients:
1 cup uncooked rice
1 medium onion, chopped (I used half of a large onion when i doubled it! We aren't a huge fan of onions!)
2 tablespoons vegetable oil (I used olive oil)
2 1/2 cups water
1 (8 ounce) can tomato sauce
1 small green bell pepper, chopped (We didn't have these on hand, so I left it out!)
1 1/2 teaspoons salt
3/4 teaspoon chili powder
1/8 teaspoon garlic powder

Directions

In a large skillet, heat the oil over medium heat. Add rice and onion and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender. Stir in remaining ingredients and bring to a boil. Reduce heat, cover and simmer for about 30 minutes, stirring occasionally, until rice is tender. (I used half brown rice, half white rice, so it took a little longer to cook.)

This was a huge hit and everyone loved it. I doubled this to feed about ten people and there was plenty left over. The recipe said that it served six, but I am not sure I believe them. Big hit and it was super easy and yummy.

Seven-Layer Bean Dip

I know what you are saying, I already have a recipe for this! And even if you don't you could probably make it up without a recipe at all. Trust me this is miles above any seven-layer dip you have ever eaten!

I got this recipe from our favorite next-door neighbors in Provo. Missing them while they enjoy Seattle these days! Anyways!! This recipe adds a subtle flavor that you would not normally find. After I tried this, every other bean dip just tasted bland!

(Oh and don't worry, it's not spicy!)

Ingredients:
2 cans of refried beans with Green Chile and Lime
16 oz container of guacamole dip
16 oz container of sour cream
Taco Seasoning
Olives, Chopped small
2-3 stalks of green onions, sliced
Mexican Blend shredded cheese
Mild Salsa, or pico de gallo (you want this fresh, find in the refrigerated section of the grocery store or make it yourself)

Spread one can of refried beans in an 8x8 or 9x9 casserole dish. Then spread on top of that the guacamole dip. Next, spread out the other can of refried beans. Then mix together sour cream and taco seasoning, add a tablespoon or two, try a taste, and then add more to your liking. Layer that on top. Then sprinkle cheese, olives, and green onions! Drain salsa and then sprinkle over everything. You want to add the first three ingredients and if you are not serving it right away, hold off on the rest of the topping so they don't get soggy!


The key is to buy guacamole dip that is over by the refrigerated salsas in the grocery store. It is a lighter green and it has more of a creamy texture. This helps break-up the bottom layers so it's not super thick and hard to eat. Try it out and let me know how it goes. Remember the key is flavor with this dip.

Thanks Ben and Jess for this awesome dip and the good parties we had with it!!

I added a picture of what the refried beans look like, so you know what to look for!

Mexican Lasagna

I was watching food network one day and enjoying Rachel Ray's "thirty-minute meals" show. Now for someone who is an experienced cook, who can handle more than one or two things cooking at a time, and has knives that cut through a penny like butter, her show is perfect for them. For me, there are too many ingredients and too many steps, plus, she has mad chopping skills! However, one day while I was watching her show, I found a recipe of hers that actually worked. I converted it to fit the ingredients I prefer, but it is delicious.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 pounds ground chicken breast, available in the packaged meats case or 2 pounds boneless, skinless chicken, cooked and shreddedor cut up into small cubes
  
• 2-3 tablespoons taco seasoning
  
• 1/2 red onion or 1/2 cup green onions, chopped (your preference is what matters, I prefer green and the picky eaters don't mind)
  
• 1 (15-ounce) can black beans, drained
• 1 cup medium or mild heat taco sauce
  
• 1 cup frozen corn kernels
• 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
• 2 1/2 cups shredded Cheddar or shredded pepper jack
• 2 scallions, finely chopped

Directions

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Spray pan with PAM or two tablespoons of extra-virgin olive oil. Add chicken and season with taco seasoning and your choice of onions. Let cook together until hot for about 5-10 minutes, depending on your time frame. Add taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil or spray with PAM (my preference). Cut the tortillas in half to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve, as is. You can also top with sour cream, lettuce, or tomatoes.

This is so yummy or as Rachel Ray says "Yummo!" You can use whatever meat you like, ground beef or turkey, or letfover shredded pork or beef. It's your choice. Yeah for that, right? Try it out and let me know what you think.

I would really appreciate feedback. If you don't feel like this recipe is for you, or you are in desperate need of a certain type of recipe, send me a comment and I will find it!

Corny Mexican Salad

2 cans black beans, drained and rinsed
1 can mexicorn, drained
1 medium tomatoes, chopped
1 medium avocado, peeled and cubed
½ cup chopped onion
1/3 cup vegetable oil
¼ cup red wine vinegar
½ tsp. salt
½ tsp. hot pepper

In bowl, combine beans, corn, tomato, avocado, and onion.
Whisk together oil, vinegar, salt and hot sauce. Pour over bean mixture and toss to coat. Serve with chips.


This probably should be considered more of a dip, but it is yummy without the chips as well! Thanks to Tiffany for another awesome recipe again!! I love it!