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Banana Nut Oatmeal Muffins
by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
Julia Child’s L’Omelette Roulee
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Strawberry Honey Jam
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Chocolate-Espresso Ice Cream Sandwiches
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Cranberry Strawberry Sangria
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
Tex-Mex Chicken & White Cheddar Spaghetti
The Mexican version of spaghetti with a spicy, creamy white sauce.
Barley Kale & Cherry Salad
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Lemon and Asparagus Risotto
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
Chilled Avocado Soup
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
Indian Lentil Saute with Kale and Asparagus
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
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Sides — Rice
Recipe
Fantastic Mexican Rice
by suburbangranola on December 1, 2009 in Rice, Sides
Recipe Description
This is a restaurant-style Mexican rice recipe. It rocks!
Preparation Instructions
You will need a medium-sized, heavy-bottomed sauce pan that has a tight fitting lid.
Heat the oil on high heat and add rice. Stir the rice until it starts to brown and smells like popcorn. Quickly add the salsa and stir until all the liquid is absorbed. Add the catsup and then the water. Bring to a boil, reduce heat to a simmer and cover. Simmer for 20 minutes, remove from heat and then let sit with the lid on for 10 minutes.
Ingredients
- 6 Tablespoons Oil
- 2 cups Long Grain White Rice
- 1 cup Mild Salsa (Pace Works Best)
- ½ cups Ketchup
- 3-½ cups Water
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The perfect way to finish up your leftover risotto. I might even like these cakes better than the actual risotto!
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Prep Time
Cook Time
Difficulty Intermediate
Servings 6
System US Metric
Mexican Chorizo Fried Rice
by Dax Phillips and filed in Rice, Sides
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Friends of Tasty Kitchen
Meet Meredith
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Meet Brenda
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
theglamoroushousewife on 2.1.2010
I have been trying to find a good Mexican rice recipe and this one is pretty good! And EASY which is key. I have never toasted my rice before, and it took longer than I thought, but it added a nice depth of flavor. Even my kids ate it!
Thanks doll,
The Glamorous Housewife
marywether on 3.27.2010
This recipe worked out well. Very easy. But I’m still trying to find a recipe that is more closer to Azteca restaurant rice…that is my favorite. I didn’t use Pace salsa on it, so maybe I will try that brand the next time!
Thanks for sharing the recipe!
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