Tacos

Brown Rice, Mexican Style

Anywhere there's Mexican food, you'll find rice. Enchiladas and rice, tacos and rice, beans and rice. My mother, grandmother and mother-in-law each prepared rice with their own twist and now I've added mine. I hope you'll try this easy, yummy recipe which takes brown rice, full of nutrients, and packs it with flavor that will fill your kitchen with a heavenly aroma.

Mexican Brown Rice

Ingredients

1 c. brown rice

2t. canola oil   

1 T. chicken boullion

2 c. water

½ t. ground cumin

2 cloves minced garlic

1/3 c chopped onion

3/4 c diced or crushed tomatoes

1c chopped vegetables –combination of any of the following: mushrooms, cooked garbanzos, chopped carrots, celery, bell pepper, frozen peas)

Cilantro (optional)

 

Pour brown rice  and canola oil into 2 qt. saucepan, stirring continually until toasty. ( This will make cooking time shorter and rice will have a wonderfully  firm texture.) When rice has browned sufficiently, add water, cumin, tomatoes and garlic. Bring to a boil then lower temperature to a simmer.  Add vegetables and cilantro after rice has been cooking for 20-25 minutes.Cook an additional 15-20 minutes until all liquid has been absorbed and rice is al dente.

Makes 4 c or 8-1/2 c. servings

Chicken Tacos

Coming from El Paso, Texas, I have a special love for Mexican food.  Known for it's varied dishes, spices and flavors, Mexican cuisine is without a doubt my favorite. Ingredients:

  • 1/4 cup extra-virgin olive oil
  • 5 garlic cloves, minced
  • 2 onions minced
  • 2 pounds boneless, skinless chicken breast, diced into 1/2-inch chunks
  • Freshly ground black pepper
  • 1 tablespoon all-purpose flour
  • 1 Serrano pepper, thinly sliced
  • 1 teaspoon smoked paprika
  • Tex-Joy* seasoning - to taste
  • ¼ cup tomato sauce
  • ½ cup water

* Tex-Joy is one of my favorite seasonings and can be used in a myriad ways.  I cook with the salt-free variety which allows my family and guests to add salt at the table, if they prefer.

Method:

  • Heat a medium to large saute pan over medium heat and pour in enough olive oil to coat the bottom of the pan.
  • Add the garlic and onions and cook until soft and nicely caramelized, about 10 to 12 minutes.
  • In the meantime, season the chicken with Tex-Joy and pepper.
  • Sprinkle the flour over the chicken and toss to coat.
  • Heat another medium to large saute pan over medium-high heat and add 3 tablespoons of olive oil.
  • Cook the chicken until it is lightly browned, about 6 to 8 minutes.
  • Once the onion mixture is caramelized and softened, add the serranos, paprika and Tex-Joy.
  • When the chicken is done, transfer it to the pan with the onions. Pour in water and bring to a boil.
  • Reduce the heat and simmer until the sauce cooks down and  is thick and delicious, approximately 20 minutes.
  • Adjust seasoning with Tex-Joy and pepper.
  • To serve the tacos: Place the toppings and chicken filling in bowls and allow guests to build their own tacos.

Toppings:

  • Chopped romaine lettuce
  • Diced red or yellow onions
  • Diced tomatoes
  • Grated cheese
  • Sour cream
  • Salsa
  • Avocado slices or Guacamole
  • 1 to 2 packages corn or flour tortillas

Serve chicken tacos with a salad or go all out by adding rice and beans and your family/friends will sing your praises for days!

It's muy sabroso . . . enjoy!