mexican food

Serve Salsa in a Flash (about 15 min.)

It was the end of the workday and a co-worker and I walked to our cars together. "Hey, do you have a salsa recipe ?" she asked. Before I answered "yes" I thought to myself, "Doesn't everyone have a salsa recipe?" We got in our cars and I called out the ingredients and the process in about sixty seconds. It then occurred to me that all my online friends need to know how quick and easy it is.

Key: 3 to 1

Ingredients

3 tomatoes

1 pepper ( jalapeno/mild, serrano/spicy)

1 clove garlic

1 t. salt

optional

1/4 c. cilantro

1/2 t. ground cumin

Place about 1/2" water in a small saucepan. Add tomatoes, pepper, garlic and turn stove on medium. Cook until tomato skin tears (about 10 min.).

Drain water.

Place veggies and garlic on a plate to cool if you're in a hurry to dip those chips! (about 5 min.) Remove the stem and seeds from the pepper  and throw all this in the blender or food chopper. Add salt and the optional items if you wish. Blend until you have a smooth consistency.

Voila!!! You are done, and all that in about 20 min. This salsa is so tasty I scooped up a bit  before I took the photo and as you can see I'm short about half a chip on the front of the plate.

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