Californian Cinco De Mayo Rice Food

CALIFORNIAN CINCO DE MAYO RICE

Californian Cinco De Mayo Rice image

Entered for safe-keeping. Well, the Cinco de Mayo holiday was made up by Coors, and U.S. citizens celebrate Cinco de Mayo more than Mexicans do, so why be surprised that this is a Californian take on this rice dish! Found in California Sizzles.

Provided by KateL

Categories Rice

Time 34m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

3 cups cooked white rice
4 ounces canned diced green chilies
1/2 lb sharp cheddar cheese, grated
1 1/2 cups sour cream

Steps:

Preheat oven to 350 degrees Fahrenheit. Grease casserole dish.
Combine all ingredients and put into a greased casserole dish.
Bake for 30 minutes.

GINA'S MEXICAN RICE

Gina's Mexican Rice image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 large yellow onion, diced
4 garlic cloves, chopped
2 cups long-grain white rice
4 cups chicken broth
1 packet sazon seasoning with coriander and annatto (recommended: Goya)
2 small plum tomatoes, diced
Salt and freshly ground black pepper
3 tablespoons freshly chopped cilantro leaves

Steps:

Heat the oil a large saucepan over medium heat. Add the onion and garlic and saute until tender and translucent. Add the rice, chicken broth and the sazon packet and stir until the rice is coated with the oil and toasted. Stir in the tomatoes and season with salt and pepper. Reduce the heat to low and cover with a lid. Cook until the rice is tender and all of the liquid is absorbed, about 15 to 20 minutes. Remove the lid and fluff with fork. Gently fold in cilantro and transfer to a serving bowl.

CINCO DE MAYO MARGARITA CUPCAKES

Cinco De Mayo Margarita Cupcakes image

Easy and delicious non alcoholic version of a margarita and a perfect addition to your Cinco De Mayo table. This came from a Betty Crocker recipe.

Provided by LadyKatarina

Categories Dessert

Time 40m

Yield 24 cupcake, 24 serving(s)

Number Of Ingredients 13

Ingredients

2 cups crushed pretzels
1/4 cup butter or 1/4 cup margarine, melted
margarine, melted
2 tablespoons sugar
1 (16 1/4 ounce) box betty crocker supermoist white cake mix
3/4 cup nonalcoholic margarita mix
1/3 cup vegetable oil
1/4 cup water
5 teaspoons grated lime zest
4 egg whites
1 1/2 cups Cool Whip
2 (6 ounce) containers key lime yogurt
3 -4 drops green food coloring

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
In small bowl, mix 1 1/2 cups pretzel, 2 T sugar and 1/4 cup melted butter or margarine until blended. Spoon about 1 tablespoon mixture in each cup.
3In large bowl, beat cake mix, margarita mix, water, oil, egg whites and 3 tsp zest with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among cups (two-thirds full).
Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
In medium bowl, fold whipped topping, yogurt and 2 tsp lime zest until blended; add food coloring if desired and frost cupcakes. Sprinkle with remaining 1/2 cup coarsely crushed pretzels. Store loosely covered in refrigerator.

Nutrition Facts : Calories 250.4, Fat 10.4, SaturatedFat 4.1, Cholesterol 11.6, Sodium 435.6, Carbohydrate 34.7, Fiber 0.7, Sugar 15.6, Protein 5.2

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