Spanish Rice Casserole Recipe

Preparation Time: 35 Mins.
Total Time to Serve: 55 Mins.
Servings: 8

INGREDIENTS

1 cup white rice
2 tablespoons vegetable oil
4 chopped onions
4 stalks chopped celery
3 chopped red or green peppers
1 bag
1 (28 oz.) can seasoned, diced tomatoes
1 (4.5 oz) can chopped green chilies
1/2 cup grated Romano pecorino cheese
4 ounces shredded provolone cheese

DIRECTIONS

1. In a large saucepan, heat rice in oil until slightly brown. Add onions,
celery and peppers. Cook until vegetables are soft. Add 1 cup of water to pan, cover and cook until rice is tender and has absorbed the water. Add , tomatoes, chilies and Romano pecorino cheese. Mix well.

2. Transfer to a 9 x 13 glass baking dish, or a 3-quart casserole, coated with cooking spray and top with shredded provolone cheese.

3. Bake at 375° F for 20 minutes or until cheese is melted and casserole is bubbly.

Black Bean Stacked Tortilla Recipe

Preparation Time: 45 Mins.
Total Time to Serve: 1 Hour
Servings: 8

INGREDIENTS

1 carton (10.5 oz.) MorningStar Farms® Buffalo Wings Veggie Wings
1 teaspoon olive oil
4 cloves garlic, minced
1/2 cup chopped onions
1 can (15 oz.) black beans, drained and rinsed
2 tablespoons water
2 tablespoons chopped cilantro
1 tablespoon tomato paste
1/8 teaspoon salt
1 can (15 oz.) diced tomatoes
1/4 cup red wine vinegar
1/8 teaspoon black pepper
12 (6-inch) corn tortillas
1/2 cup shredded mozzarella cheese

DIRECTIONS

1. Prepare MORNINGSTAR FARMS Buffalo Wings per package instructions. Cool slightly and slice wings into bite size pieces. Set aside.

2. Heat oil in large non-stick skillet. Add garlic, onions and black beans. Heat until onions are translucent. Remove from heat and add water, cilantro, tomato paste and salt. Reserve 1 cup of black bean mixture.

3. In blender, place remaining black bean mixture (from skillet), tomatoes, wine vinegar and black pepper. Process until smooth. Reserve 1 cup of tomato/bean mixture.

4. Place 2 tortillas, side by side, on a foil-lined baking sheet. Evenly
layer 2 tablespoons tomato/bean mixture over each tortilla. Top with reserved black bean mixture, wing pieces, mozzarella cheese and tortilla. Repeat procedure 4 times ending with tortillas. Gently press top of each tortilla
stack.

5. Bake at 350° F for 15 minutes or until heated and cheese is melted. Cut each stack into 4 wedges. Spoon remaining tomato mixture over wedges.

Veggie Tostadas

Ingredients

• 2 (10-inch) 98% fat-free flour tortillas
• 1 (16-ounce) can fat-free refried beans
• 2 tablespoons enchilada sauce
• 2 cups gourmet salad greens, divided
• 1 cup diced plum tomato, divided
• 1/4 cup chopped green onions, divided
• 2 tablespoons sliced ripe olives, divided
• 1 peeled avocado, cut into 12 wedges, divided
• 1 tablespoon finely chopped bottled jalapeño pepper, divided
• 1/4 cup (1 ounce) crumbled reduced-fat feta cheese, divided

Preparation

Preheat broiler.

Place a tortilla on a baking sheet, and broil for 1 minute on each side or until lightly browned. Repeat procedure with remaining tortilla.

Combine beans and enchilada sauce in a small saucepan; cook over medium heat until hot. Spread half of bean mixture over each tortilla; top evenly with remaining ingredients.

Picnic Nacho Dip

Ingredients:

1 (16 ounce) jar mild salsa
1 (8 ounce) package shredded sharp cheddar cheese
1 (4 ounce) can chopped green chilies
1 (3 7/8 ounce) can sliced ripe olives
2 tablespoons chopped fresh cilantro
tortilla chips
Directions:

1 In a medium bowl, combine all ingredients except tortilla chips.
2 Cover and refrigerate for several hours for flavors to blend.
3 Serve with tortilla chips for dipping.

Read more at: http://mexican.food.com/recipe/picnic-nacho-dip-91165?oc=linkback

Guisado de Puerco; Mexican pork stew

Ingredients

Rub

• 1 kilogram lean pork shoulder, cut into 2-inch pieces
• 3 tablespoons Mexican chili powder*
• 1 teaspoon salt

Roast and blend — salsa roja

• 660 grams tomato
• 150 grams green mild spice chillies
• 300 grams white onion
• 3 cloves garlic
• 1 jalapeño
• 1 handful cilantro leaves
• 1 tablespoon Mexican chili powder*
• 1 tablespoon salt

Brown and braise

• 2 tablespoons cooking oil
• ½ red onion, diced
• 1 clove garlic, minced
• 700 grams potato, diced
• 3 tablespoons beer
• 2 teaspoons table salt
• 200 mL water

Method

1. Rub — Combine 3 tablespoons Mexican chili powder* and 1 teaspoon table salt then rub into the cut pork pieces. Set aside to marinate.

2. Roast and blend — Salsa Roja — Roast tomatoes, onion, jalapeno, and 3 cloves garlic in oven at 350ºF (177ºC) for 20 minutes. Roast green chillies over open flame at stove then remove charred skin, deseed, and devein. Blend roasted vegetables with cilantro, 1 tablespoon Mexican chilli powder, and one tablespoon of salt in a blender.
3. Brown — Heat a little cooking oil (2 tablespoons) in a skillet and brown the pork pieces over high flame, until golden brown. Brown in two parts so as to not crowd the pieces, achieving a crust.
4. Deglaze — Saving the meat fonds, add to the skillet the red onion and minced garlic clove then the diced potatoes. Sauté for a minute then add the beer. Sauté for four minutes or until onions have softened. Transfer to a pressure cooker.
5. Braise — Transfer pork to the pressure cooker. Add 200 mL water and a dash of beer (1 tablespoon). Add enough salsa to cover the pork partially. Cover, lock and cook for 90 minutes. Use the leftover salsa for dipping tortilla chips or spicing up your next meal. After 90 minutes, uncover and serve.

Mexican Lasagna

Ingredients

• 4 1/2  cups of your best spicy chili recipe or Salsa Chili (page 48)
• 16  lasagna noodles, cooked and drained
• 1  can (16 ounces) refried beans
• 4  cups shredded Colby-Monterey Jack cheese (1 pound)
• Sliced jalapeño chilies, if desired
• Sour cream, if desired
• Diced tomatoes, if desired

Directions

1. 1Heat oven to 350º. Spread 1/2 cup of the chili in ungreased rectangular baking dish, 13x9x2 inches. Top with 4 noodles, overlapping edges if necessary. Spread 1 cup chili and one-fourth of the beans over noodles. Sprinkle with 1 cup of the cheese. Repeat layers 3 times, ending with cheese.
2. 2Cover and bake 40 minutes. Uncover and bake about 20 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting. Garnish with chilies, sour cream and tomatoes.

Mexican Rice Recipe

Mexican Rice Recipe

Prep & Cooking: 40 mts

Serves 4-5 persons

.

Ingredients:

2 cups raw rice, washed

1 1/2 tbsps oil (I used olive oil)

1 1/2 cups chopped mixed vegetables

fistful of corn kernels (optional)

3-4 cloves garlic

1/2 tsp red chilli flakes

3/4 tsp cumin pwd

3 tbsps worchestershire sauce

1 tsp balsamic vinegar

2-3 tbsps tomato sauce

2 tbsps chopped coriander leaves

2 tbsps grated cheese (optional)

salt to taste

1 Heat olive oil in a cooking vessel, on medium heat and add garlic and onions and saute for 3 mts. Add the chopped vegetables and corn kernels and saute for 5 mts.
2 Add the red chilli flakes, cumin pwd, tomato sauce, worchestershire sauce, balsamic vinegar and salt to taste. Combine.
3 Add the washed rice and saute with the rest of the ingredients for 4 mts.
4 Add 3 1/2 cups water and fresh coriander leaves and bring to a boil. Reduce flame to low and place lid. Cook the rice till done and do not stir inbetween. At this point, you can serve the rice as it is or you can place the cooked rice in a casserole, sprinkle cheese and bake for 10-12 mts in the oven). I served the rice without cheese.
5 Serve hot with potato wedges (boil potato wedges with skin and shallow fry in a skillet till nicely browned, sprinkle mixed dried herbs). Makes a complete meal.