Mexican rice

 3 cups long grain white rice

Diced white onion

1/4 c vegetable oil

4 tsp tomato bouillon with chicken flavor

4 tsp ground cumin

1/2 tsp salt

4 cloves garlic, minced 

16 oz Herdez mild salsa verde

1 qt chicken stock

Frozen peas carrots and corn 

Cilantro, minced

Rinse rice in cool water until it runs clear. Heat oil in heavy Dutch oven on medium heat until shimmering. Add onion and cook a few minutes until translucent. Add rinsed rice (rice will pop if still wet) and saute until toasted, fragrant, and opaque (5 minutes or so). Add bouillon, cumin, salt, and garlic. Sauté until fragrant. Heat chicken stock and salsa verde until simmering. Add all at once to rice, stir thoroughly to combine and add frozen veggies if using. Bake at 325 for 45-50 minutes. Fluff immediately and then let sit for at least 30 mins. Toss with minced cilantro and serve. 

Buttermilk Scones

3 cups all-purpose flour
1/3 cup sugar
1 tsp. salt
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup unsalted cold butter -- 1/2 inch pieces
1 cup buttermilk
Egg yolk
Cream
Raw sugar

Put dry ingredients in food processor, pulse to mix. Add butter, pulse until butter is in pieces about the size of a hazelnut. Dump into bowl. Pour in buttermilk and mix with a fork until a shaggy mass forms. This process is the same as for biscuits - the less you handle them the better. Form into a disk about 1 1/2 inches high, cut disk in half and in half again. Cut each of the 4 pieces either into thirds to get 12 or in half again to get 8. Place on parchment lined sheet pan and freeze for 20 minute. Remove from
freezer, brush tops with egg yolk /cream mixture sprinkle with raw sugar.

Bake for about 12 minutes at 400°F.