Tag: Mexican

Ga’s Spanish Rice

  • 2 cups of long grain rice
  • 3-4 strips of bacon
  • 1 medium onion, chopped
  • 4 cups water
  • 1 can Rotel tomatoes
  • 2 tsp cumin seed
  • 1 tsp Accent
  • 1 tsp meat tenderizer
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic salt
  1. Fry bacon and break each piece in half.
  2. Saute rice and onions in bacon grease until brown.
  3. Place rice and onions in a casserole dish.
  4. Add all other ingredients.
  5. Cook for 10 minutes in microwave.
  6. Stir and test if rice is fully cooked.
  7. If needed, add more water and cook 10 minutes longer.

(Depending on your microwave, you may need to nuke it longer. Just cook until rice it done)

Chili con Carne

I got this chili recipe from my old academy roommate, Ian.  I like making a batch of this in the fall just as the weather is starting to turn cold.  It also makes for great football food.

Ian's Chili con Carne
 
Print
Serves: 6
Ingredients
  • 1 lb. Ground beef
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 can ready cut tomatoes
  • 2 cans (15 oz) tomato sauce
  • 2 tsp. Chili powder
  • 2 tsp. Ground cumin
  • 1 tsp. Salt
  • 1 can (15 oz) kidney beans
Instructions
  1. In a large skillet, brown beef with onion and garlic.
  2. Drain fat.
  3. Add remaining ingredients and simmer for 20 minutes, stirring occasionally, or until ready to eat.

 

 

Enchiladas

  1. Dip tortillas in the chili.
  2. Fill each tortilla with some cheese and roll it up.
  3. Place each roll in a baking pan.
  4. Spread remaining cheese and onions on top of the rolls.
  5. Add some chili on top.
  6. Bake in oven at 300° for about 15 – 20 minutes.

Salsa

This salsa recipe makes a big batch.  I usually half this recipe for myself.  You can make the salsa milder by removing the pepper seeds.  Likewise, to add heat, leave the seeds in.  Either way, it’ll taste great!

Salsa
 
Print
Recipe type: Snack
Ingredients
  • 2 Jalapeños, cut up in halves or thirds, with seeds intact
  • 2 Jalapeños, cut up with no seeds or membrane inside
  • 1 bunch Cilantro
  • 2 cans Rotel tomatoes
  • 2 15-oz. cans or 1 large can tomatoes
  • Chicken Bouillon to taste
  • Vinegar
Instructions
  1. Put the cut jalapeños and just the tops of the cilantro bunch into a blender (throw away the bottom half of the cilantro bunch here it is tied).
  2. Add all of the tomatoes and blend until it becomes a liquid consistency.
  3. Add the Chicken bouillon to taste (~ 1-2 tablespoons is good).
  4. Add ~ ¼ cup of plain vinegar (to taste).
  5. Add ½ chopped small onion