South Of The Border Rice Food

SOUTH-OF-THE-BORDER ESSENTIALS: SPANISH RICE II

Steps:

• 1. PREP/PREPARE
• 2. For the best Spanish rice, make sure you run the rice under cold water, until the water runs clear. This helps to eliminate some of the starches, and prevents it from clumping while it cooks. There are recipes where you do not want to rinse the rice, but this is one, where you do.
• 3. For this recipe I am using a cast-iron skillet; however, any heavy-bottom skillet with a good lid, will work just fine.
• 4. Gather your Ingredients (mise en place).
• 5. Add the oil and butter to a skillet over medium, heat, allow the butter to melt, and then add the rice.
• 6. Cook, for 3 minutes, then add the chopped onions, and cook until the onions begin to soften, and the rice begins to brown, about an additional 5 - 6 minutes.
• 7. Chef's Note: While it is cooking, keep stirring.
• 8. Add the minced garlic, and stir until fragrant, 30 seconds.
• 9. Add the cumin, salt, and pepper, and stir for 1 minute.
• 10. Add the fire-roasted tomatoes, and stir for 1 minute.
• 11. Add the tomato sauce, and chicken stock, reduce to a simmer, then cover, and cook for 20 minutes.
• 12. Chef's Tip: If after 20 minutes, the rice still has a bit too much liquid, then cook at a simmer, uncovered, until it reduces to your likes.
• 13. PLATE/PRESENT
• 14. Serve as a side dish with your favorite, South-of-the-Border favorites. Enjoy.
• 15. Keep the faith, and keep cooking.

SOUTH OF THE BORDER CHICKEN

Steps:

• Sauté green pepper and chicken in butter or oil until lightly browned (about 5 mins).
• Spread the rice in a greased 9x9 pan.
• Top with peppers and chicken.
• Mix sour cream and salsa and spoon over chicken. Sprinkle with cheese.
• Bake 350 degrees for 25-30 minute.

S.O.B. (SOUTH OF THE BORDER) CASSEROLE

Steps:

• Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
• Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
• Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.

EASY SOUTH OF THE BORDER WRAPS

Steps:

• Filling -- In a large saute pan, add the olive oil and bring to medium heat. Add in the garlic, green pepper and cook just a couple of minutes. Then, add in the scallions, beans, corn, salsa, rice and cilantro. Just cook 4-5 minutes on medium low simmer until heated through. Check for any additional seasoning like salt and pepper if needed.
• Tortillas -- As you are heating up the filling -- heat up the tortillas. I do this as easy as possible. Wrap 4 tortillas in a damp paper towel and microwave for 1 minutes on medium heat. Flip over after 30 seconds. Done.
• Wraps -- Lay each tortilla out flat and add 1/4 cup of the cheese. Then add the bean filling and wrap. I start at one end and roll, then tuck in each side as you finish rolling them up. There is no real right or wrong procedure for this.
• Finish -- After the wraps are finished, I like to add them to a serving platter or dish, cover with the same paper towels you originally heated the tortillas in; and back in the microwave for just another minute on medium heat to melt the cheese and to make sure the tortillas and filling are hot.
• Serve -- Garnish with sour cream on the side; and serve along side a nice bowl or soup or a salad.

SOUTH OF THE BORDER CASSEROLE

Steps:

• Preheat oven to 325 and grease 1 1/2 qrt casserole dish.
• Brown meat and drain.
• Add onion and jalapeno (if using) and cook with meat until tender.
• Stir in tomato sauce and seasonings.
• Layer one-third of meat mixture, cheese and one half of tortillas in casserole dish; repeat layers, ending with cheese.
• Bake at 325 for 20 minutes.
• Note: Corn tortillas will soften and absorb the sauce.
• These are recommended.
• Flour tortillas will expand and the casserole will be too doughy-therefore flour tortillas are not recommended.

SOUTH OF THE BORDER PIE

Steps:

• In a saucepan cook onion and garlic in hot oil till tender but not brown.
• Stir in chili powder, cumin, and salt.
• Cook for 1 minutes more.
• Cool.
• Stir in beans, cooked rice, cheese, milk, and eggs.
• Spray a 10-inch pie place or quiche dish with nonstick coating.
• Spoon mixture into pie place and bake, uncovered, at 350 degrees for 25 minutes or till center is set.
• Let stand 10 minutes.
• If desired, sprinkle with green pepper and serve with salsa.

SOUTH-OF-THE-BORDER DIP

Steps:

• Combine refried beans and taco seasoning mix; spoon mixture into 12 X 8 X 2" baking dish. (13 X 9" works well.) Spread sour cream over bean mixture. Top with cheese.
• Bake at 350 degrees for 30 minutes.
• Serve hot with corn chips or tortilla chips.
• Enjoy!

SOUTH OF THE BORDER RICE AND BEANS

Steps:

• Preheat broiler, coat baking dish with cooking spray.
• In skillet heat oil.
• Add next 7 ingredients, cook, stirring until tender, 5-6 minutes.
• Add broth and bring to boil, stir in rice.
• Reduce heat, cover and simmer until liquid is absorbed about 20 minutes.
• Remove from heat and stir in beans& 1/2 cup cheese.
• Cover, let stand 5 minutes, then transfer to baking dish.
• Sprinkle with remaining cheese and broil until cheese is melted.
• Sprinkle with cilantro and serve with hot pepper sauce if desired.