So much has happened over the last several months. I've been doing lots of cooking and finalizing the details to my long awaited cookbook. Pictures to follow of some of the yummy recipes that have filled many a tummies here at home. Thanks for your patience and email requests for the actual recipes. Here is a wonderful dish to compliment a meal of tacos or enchiladas. From start to finish, it takes about 20 minutes. Makes for great leftovers, if you are fortunate to have any leftover.
Sopa de Arroz - Mexican Rice - Makes 6 servings
1 cup long grained rice
1 TBSP cooking oil
1/2 cup chopped tomatoes
1/2 cup chopped onions
1/2 can or 3 oz. of tomato sauce
3 cups of chicken stock
1 clove of garlic
1/2 cup mixed vegetables (peas and carrots)
salt to taste
1. Fry the long grained rice in the cooking oil until golden brown.
2. Add the chopped tomatoes and onions and mix constantly for about 2 minutes.
3. Add the tomato sauce to the rice and mix for about 1 minute.
4. Add the chicken stock, garlic and vegetables. Heat until it begins to boil. Taste and add salt if needed.
5. Cover and simmer for about 15 minutes. Do not lift the lid until after 15 minutes.
One of my favs!!
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