This is a one-pan tasty and quick weeknight meal! It's something you can spice up any way you like yet is healthy and filling. It's one of my husband's favorite dishes to take to work for leftovers. It reheats really well. The recipe calls for sprinkling cheese on top at the end. I don't do this...and it's still great and filling. Got this recipe from my mom eons ago. This makes a very dry beefy rice...which my family prefers. If you like it more moist, you'll want to alter the rice/broth ratio to suit your tastes. Minced jalapeno's also make a tasty addition if you like some spice.
Similar to Subway's sweet and spicy glaze. Tastes wonderful on chicken (personally I like to melt some American cheese on top and make a sandwich). I'm sure it would go well with pork or any other white meat also... enjoy! Todd Wilbur- TSR recipe
* consider if mixture ends up too acidic add some extra sugar and vice versa if its too sugary add an extra half to whole tablespoon of vinegar
This is a Northern Mexican recipe that is adapted from a recipe by Rick Bayless. This uses a chuck roast and is made in the crock pot. My DBF asks me to make this again and again. Serve it with rice, sour cream, beans, and warmed tortillas.
When not in Mexico I use this recipe to make my own Arrachera Beef, a marinaded flank steak. The beef is perfect for tacos, fajitas or chili. Please note that cooking time is actually the minimum time needed to marinade.
With only two pre-purchased products this makes a wonderful sauce. I have made sauces from scratch that weren't as good as this. Pour over purchased frozen enchiladas or burritos (or your own homemade)top with cheese and bake.Instant dinner.
This recipe includes an easy to put together marinade that gives chicken breasts a nice flavor. It is great served with Mexican Rice and tortillas. Recipe is from Sunset Magazine and was submitted by Cheryl Brown.
Warning: I thought this was nothing more then my bestfriend's favorite enchilada recipe but OH! How we underestimated it! Maybe it's bc we moved away from Texas 2 months ago and we miss Tex-Mex. Or perhaps it was because we usually believe things that arn't hard to make arn't good enough for 2 culinary arts students to waste their time on... but here I sit in my computer chair eating the last left-over enchilada, the enchilada I tried so hard to save for my husband...knowing full well he said he'd divorce me if I ate all of the leftovers. LoL, and Jacklyn, it was totally worth it! JK!
Are you craving that great Mexican rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good... but the texture just isn't right. You know how it is... you have prepared scores of Mexican rice recipes but always have been disappointed. It may be delicious but kinda "gloopy and wet." Try this. Everything is pureed and cooked in. There are no chunks of anything... just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor. I will throw away all of my Mexican rice recipes- this is the one I have been looking for for years!
I don't own a rice cooker but some people have had disappointing results using one. You will also need to adjust your cooking time if you want to use brown rice. I recommend following the cooking instructions as directed. Proceed at your own peril if you stray.