Monday, February 7, 2011

The BEST mexican rice you'll ever eat.

(Slightly altered from the Mexican Rice II recipe on


  • 1 1/2 tablespoons vegetable oil
  • 1 cup uncooked long-grain rice
  • 1 teaspoon garlic salt
  • 1/2 teaspoon taco seasoning
  • 1/4 cup chopped onion
  • 1/2 cup tomato sauce
  • 2 cups chicken broth (I use vegetable broth)


  1. Soak the rice for about 30 minutes before cooking. This helps give you wonderfully soft rice! Drain/rinse.
  2. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
  3. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
Note: I always prepare this in the rice cooker so I never do the "puffed and golden" portion of the cooking - I just throw all the ingredients together and throw it in the rice cooker for 25 minutes.

Friday, February 4, 2011

Chicken Chili

1 med onion
3-4 cans great white northern beans
3/4 c chicken broth
1 tsp tabasco sauce
1/2 tsp cumin
4 cooked and cut chicken breasts
1/2 c sour cream
1 clove garlic
1 cube butter
1/4 c flour
2 c milk
3/4 tsp chili powder
2 4 oz cans green chilis
1 1/2 c monterey jack cheese

saute onion, garlic, and 2 tbsp butter and set aside. In a large pot melt remaining butter, whisk in flour. Cook 3 min. Stir in onions. Gradually add broth and milk. Bring to a boil on med heat til thick (about 5 min). stir in everything else except the sour cream. Cook on low 20 minutes or until beans are cooked through. Add sour cream then serve.