Saturday, November 29, 2008

Spanish Rice

Heat 1 Tbsp of vegetable oil (I prefer to use rendered bacon fat if handy) over med-hi heat until shimmering. Add some (1/2 cup) small dice onion and 1/2 bell pepper (small dice or julienne) and saute 5 minutes. Add 1 cup of white rice and saute 5 minutes more. Add 2 tsp of minced garlic, 1 tsp of cumin, and 1 tsp of chili powder (more or less for spice) and saute 60 seconds or until fragrant. Pour in 1/2 c tomato sauce and 2 cups of chicken stock (I like Kitchen Basics brand). Stir and bring to a boil, then cover and reduce heat to low. Don't peek for at least 15 minutes (usually more like 20). When it's done, fluff with a fork and remove from heat and let stand covered for 5 minutes more.

Mexican Lasagna

adapted from Pioneer Woman

1 dozen flour tortillas, cut in quarters
8 oz salsa verde (I like Herdez)
1 1/2 # lean ground beef
1 lg onion, small dice
1 lg bell pepper, small dice
1 Tbsp minced garlic
1 pkg taco seasoning
1 can beans, drained (I like black or pinto)
24 oz shredded cheese (I like Mexican blend)
1 recipe Spanish rice
3 cups frozen whole kernel corn
8 oz enchilada sauce or 1 recipe ranchero sauce

Preheat oven to 375. Prepare taco meat. brown ground beef with onion, garlic, and bell pepper on stove, drain fat and return to pan. Add taco seasoning and simmer with water according to package directions. Spread half of salsa verde on bottom of 9x13 pan. Layer one-third of tortillas over salsa verde. Spread rice over the tortillas, followed by 8 oz shredded cheese. Layer another third of tortilla quarters over cheese. Pour the rest of the salsa verde over the tortillas. Spread taco meat over the tortillas. Top with corn, then 8 oz cheese, then beans. Layer remaining tortillas on top, then top with remaining cheese. Pour ranchero/enchilada sauce over top and bake until cheese is melted and bubbly.