Authentic Mexican Rice

Add any Mexican dish from taquitos, to tacos, to burritos!

Isn't Mexican rice and Spanish rice the same? ¡No! Spanish rice uses saffron threads and has more of a yellow color.

Arroz (Spanish)

(rice)

Serves 6-8

Preheat the oven to 350F (175C) 

2 organic tomatoes, cored and quartered

1 chopped organic onion

3 jalapeño chiles, remove ribs and seeds (less or more to taste) OR use canned jalapeños

1/3 cup (80 ml) olive oil

2 cups (260 g) organic Jasmine or short grain rice, rinsed

4 minced organic garlic cloves

2 cups (480 ml) organic vegetable broth

1 Tbs. (15 g) tomato paste or "caldo de tomate" bouillon 

minced cilantro or parsley

organic lime wedges

uno 1. Place the oven rack in the middle of the oven.

dos 2. Process the tomatoes and onions in a food processor about 15 seconds.

tres 3. Transfer to a 4-cup (960 ml) measuring cup and spoon off excess to make 2 cups (480 ml).

cuatro 4. Mince 2 jalapeño flesh and set aside. Mince 1 with the ribs and seeds. It will be hot, so adjust to taste. 

 (a) Skip if you are using canned jalapeños.

cinco 5. Heat oil over medium-high heat for a minute or two.

seis 6. Drop in 4 grains of rice. If they sizzle, the oil is ready.

siete 7.  Add the rice and cook, stir, until the grains are light golden, 6-8 minutes.

ocho 8. Reduce the heat to medium. Add garlic and jalapeños, cook about 1 1/2 minutes.

nueve 9. Stir in the tomato mixture, broth, tomato paste/caldo de tomate and bring to a boil.

diez 10. Cover, transfer to a pot to the oven, bake until the rice absorbed the rice, 30-35 minutes. Stir after 15 minutes.

once 11. Remove and fold in cilantro/parsley. Serve with jalapeño with seeds to taste and lime wedges.

Try our other 

A. rice dishes: https://veggiefernandezs.blogspot.com/search/label/rice

B. Latin American recipes: https://veggiefernandezs.blogspot.com/search/label/Latin%20American

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Tomato Chile Sauce

Try it on any Hispanic dish. Red chile sauce is the most  popular Mexican hot sauce. You can buy it or make your own and adjust the "hotness". 

Salsa de Chile Tomate (Spanish)

Makes 1 1/2 cups (360 ml)

1 (15 ounce/430 g) can organic diced tomatoes, drained

1/2 cup (15 g) fresh cilantro or parsley leaves and steams

3 minced organic garlic cloves

1 Tbs. (9 g) red pepper flakes

1 Tbs. (15 ml) red wine vinegar, little more if needed

1 tsp. (2 g) each ground: cumin, coriander,  & paprika

2 Tbs. (30 ml) olive oil

~ Zapotec (aka Comaltepec) from the Oto-Manguean languages spoken in north central Oaxaca and Veracruz~

tu 1. Process all the ingredients, except the oil, in a food process, about 20-30 seconds.

chopa 2. Keep the processor running and slowly add the oil for 5 more seconds. 

tzona 3. Transfer to a bowl and add extra vinegar to taste.

tapa 4. Sauce can be refrigerated for up to 2 days.

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Vegan Queso Dip

Queso (Spanish: cheese) is a Mexican cheese dip, but this dip has no cheese. It is easy to make for a snack or an appetizer. 

Salsa de queso vegano (Spanish)

Makes 2 cups (260 g)

1 cup (130 g) organic sunflower seeds

1 cup (240 ml) boiling water

1/4 cup (60 ml) organic lemon juice

2 organic garlic cloves, peeled and minced

1 chipotle pepper, chopped or substitute with smoked paprika + pinch of cayenne (adjust the amount for spice lovers)

1/2 cup (65 g) nutritional yeast (GF) (substitutions*)

1 tsp. (2 g) each: chili powder, ground cumin, and onion powder

garnish:

• 1 Tbs. (15 g) chopped cilantro or parsley leaves
• sliced jalapeños 

uno 1. Use a blender to chop the sunflower seeds.

dos 2. Let it set in boiling water for 10 minutes.

tres 3. Add remaining ingredients, except the cilantro/parsley and blend on his speed until creaming and smooth, about 3 minutes.

 (a) If it is too thick, add boiling water for desired consistency.

cuatro 4. Transfer to a serving bowl and top with cilantro/parsley and/or sliced jalapeños.

cinco 5. Leftovers may be refrigerated in an airtight container for 3 days.

seis 6. Serve with (GF) chips, crackers, or crudités (French appetizers of sliced or whole raw vegetables, dipped in a sauce or vinaigrette).

*Substitute nutritional yeast:

• brewer's yeast
• yeast extract
• soy sauce (not GF)
• liquid aminos (GF)
• coconut aminos
• chopped cashews
• dried or friend onion flakes
• dried mushrooms
• white miso paste
• chickpea flour
• vegan Parmesan cheese

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Pan Fried Eggs à la Mexican

 It is like Middle Eastern "shakshuka" breakfast but with a Latin flavors. 

Huevos fritos a la mexicana (Spanish)

Serves 4-6

Preheat the oven to 350F (175C)

olive oil

Mexican chorizo, crumbled

organic sweet potatoes, peeled and cut into 1/2-inch (12 mm) cubes

ground cumin, cayenne, and black pepper

diced organic onion

1/4 cup (180 ml) water

sliced organic bell pepper

5-6 organic eggs

plus:

• red pepper flakes
• sliced jalapeño
• queso fresco or other type of cheese or a dairy-free cheese
• salsa

optional: 

• diced organic tomatoes with juice
• diced green chiles

organic (gluten-free) tortillas of your choice

organic black beens, rinsed and drained as side dish

garnish: cilantro or parsley

uno 1. Heat the oil in a skillet over medium heat.

dos 2. Stir in the chorizo and cook 5-7 minutes.

tres 3. Push the chorizo to the side of the skillet and add the sweat potatoes and any spices to taste.

cuatro 4. Cook another 5-7 minutes while mixing with the chorizo.

cinco 5. Stir in the chopped onions, bell pepper, optional ingredients, and water. Cook about 5 minutes.

seis 6. Remove from the heat.

siete 7. Make 5-6 wells in the mixture with back of a spoon.

ocho 8. Crack an egg into each well.

nueve 9. Bake until the eggs are cooked as you like them, 13-15 minutes.

diez 10. Let cool for a few minutes.

once 11. Sprinkle with the cilantro/parsley, red pepper flakes.

doce 12. Serve in the skillet on the table with side blows of: jalapeños, black peans, cheese, salsa, and plate of tortillas.

 

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Mexican Chicken, Slow Cooker

Add a few ingredients to the slow cooker, turn on, walk away, just add rice dish and salad, and enjoy a prepared meal tonight, 

Pollo mexicano (Spanish)

Serves 4

3 Tbs. (45 ml) olive oil

4 boneless, skinless organic chicken breast

2 (16-ounce/455 g) cans of organic pinto beans or cans of 3-bean, with the liquid

2 (10-ounce/285 g) cans organic diced tomatoes

2 Tbs. (18 g) fajita seasoning* or more to taste

black pepper to taste

cilantro or parsley

organic lime juice or wedges

cooked organic Mexican rice (with cumin and organic chicken broth) or

https://veggiefernandezs.blogspot.com/2022/02/mexican-rice.html

Try one of our salad recipes, also.

uno 1. Heat the oil in a skillet over medium-high heat.

dos 2. Season the chicken with black pepper.

tres 3. Cook the chicken for about 2 minutes on each side.

cuatro 4. Add the beans to the slow cooker.

cinco 5. Add the chicken breast.

seis 6. Pour the tomatoes in.

siete 7. Add the fajita seasoning.

ocho 8. Cook on LOW for 3-4 hours (chicken temperature of 165F/74C)

nueve 9. Serve with sprinkle of cilantro or parsley, lime juice or wedges, cooked rice, and salad.

*fajita seasoning: makes about 3 Tbs. (29 g)

Stir all together:

1 Tbs. (15 g) cornstarch

2 tsp. (4 g) chili powder

1 tsp. (2 g) paprika

1 tsp. (5 g) organic sugar

1 tsp (2 g) each: onion, garlic, and cumin powders

1/2 tsp. (1 g) cayenne pepper

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Green Mole

Many people think of only red (mole rojo) or black mole (mole negro) or a dozen more types of mole. There are moles (Nahuatl: mōlli "sauce") from all corners of Mexico with many different ingredients. Oaxaca is known for its chocolate and of course, its mole. Try this sauce with pork, chicken, or beef.

📌Note:"mole sauce" means sauce sauce.

Mole verde (Spanish)

Makes over 9 cups (+1260 ml)

Calculate the amount of ingredients for less quality.

 

2 cups (280 g) organic raw pumpkin seed or green pepits
1/4 cup + 1 Tbs. (75 ml) olive oil
1 small organic romaine lettuce, cut into crosswise slices
1 1/2 cups (30 g) parsley, leaves and tender stems OR 1/8 cup (15 g) dried parsley
1 cup (20 g) organic radish tops, loosely packed
1/4 cup (3 g) epazote or coriander leaves
1 cup (20 g) cilantro leaves and stems
1 pound (455 g) organic tomatillos, peeled and quartered
1/2 medium organic onion
4 organic garlic cloves, peeled
2-4 serrano chiles, stemmed
2-2 1/2 cups (480-600 ml) organic chicken stock

uno 1. In a large dry skillet, toast the pumpkin seeds over medium hight unit they begin to get golden and fragrant, about 12 minutes.

dos 2. Stir frequently and be careful not to burn them.

tres 3. Transfer to a blender.

cuatro 4. Add 1/4 cup (60 ml) oil and purée into a paste.

cinco 5. Add all the vegetables, herbs, tomatillos, one of the onion halves, 2 of the garlic cloves, the serrano chiles, and 1 cup (240 ml) of the chicken stock. 

seis 6. Continue blending until the sauce is very smooth.
 (a) Add more chicken sock if necessary.

siete 7. Cook the mole over low heat, stirring until it just begins to simmer, about 6 minutes.

ocho 8. Serve over you dish.

Try mole vera over chicken with sunflower seeds.

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Spaghetti Squash Casserole à la Mexican

Spaghetti squash is also called "noodle squash or vegetable spaghetti". It originated in the countryside of northern Manchuria, China and introduced into Japan in 1920s. 

Now, add some black beans and corn, queso fresco...= a Mexican dish

 

Cazuela De Calabaza Espagueti

a la Mexicana (Spanish)

Serves 4

Preheat the oven to 375F (190C)

1 organic spaghetti squash, cut in half lengthwise and remove the seeds

3 Tbs. (45 ml) olive oil

3 minced organic garlic cloves

1 tsp. (2 g) each: cumin and paprika

rinsed organic black beans

frozen organic corn

organic cherry tomatoes cut in half

minced organic scallions

1 jalapeño chile, stemmed, seeded, and minced or cayenne pepper

1 organic avocado, cut into bite size pieces

queso fresco or other type of (dairy-free) cheese

organic lime wedges

uno 1. Place the oven rack in the middle.

dos 2. Spray the baking sheet with an oil spray.

tres 3. Brush cut sides of the squash and place them side down on the baking sheet.

cuatro 4. Bake from 40 to 45 minutes.

cinco 5. Remove, flip over and let them cool for about 20 minutes.

seis 6. In a microwave bowl, combine the garlic, paprika, cumin, and 2 Tbs. (30 ml) oil.

siete 7. Microwave for 30 seconds.

ocho 8. Stir in the corn, beans, tomatoes, minced scallions, and jalapeños. 

nueve 9. Use a folk to scrape the squash into strands over a bowl with the corn mixture.

diez 10. Stir and then spread the mixture into a baking dish. Cover with foil and bake 20-25 minutes.

once 11. Remove and sprinkle with avocado, cheese, and sliced scallions.

doce 12. Serve with lime wedges.

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Mixican Quinoa Dish

Quinoa from the Quechua word kinwa or kinuwa is a flowering plant which originated in the Andean region of northwestern South America some 5200-7000 years ago. Though, it was not eaten by people until 3000-4000 years ago in the Lake Titicaca basin of Peru and Bolivia. It now has spread to 70 countries.

📌Certified quinoa is gluten free, but might cause problems for some people with celiac disease.

Quinoa plant

                        Plato Mexicano de Quinua (Spanish)

                                          Serves 3

                                  

2 cups (260 g) each organic: quinoa and diced bell peppers

4 cups (960 ml) water

1 (15 ounce/430 g) organic black beans, rinsed and drained

1 cup (130 g) each organic: frozen corn, salsa, diced red tomatoes, cilantro or parsley (for garnish)

1 diced organic tomato

1 Tbs. (15 g) jalapeños

2 tsp. (4 g) chili powder

1 tsp. (2 g) each: smoked paprika and garlic powder

sliced organic avocado (for garnish)

organic lime wedges 

~Quechua numbers~

huk 1. Add add ingredients (except cilantro/parsley) in a large pot with a lid.

iskay 2. Stir, cover, and bring to a boil.

kimsa 3. Turn down to medium/low heat and cook covered for 15 minutes, until the liquid is absorbed.

tawa 4. Stir in the cilantro/parsley.

pichqa 5. Serve with organic: sour cream, (dairy-free) yogurt, cilantro/parsley, avocado and lime wedges.

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Oaxaca Pizza

Pizza-Mexico? Sure, it is a traditional Oaxacan cuisine, a simple street food. I first saw it from some American friends who have moved there with their two children. The kids liked it, so it must be good!-Mike

Is it a pizza? Well, it is served on a large crispy corn tortilla and sometimes open-faced, resembling a pizza. Like most street foods and those that are found on restaurant menus, ingreidents vary from cook to cook and city to city. 

Tlayudas Oaxaca

/tla-ú:-das  o:-ha-ka/

or 

Tlyaudas Oaxaqueñas (Spanish)

Makes 2

Preheat the oven to 450F (230C)

Tlayudas refers to the large tortillas at the market,

as well as the dish at restaurants.

2 large (dairy-free) corn tortillas or tlayuads

1 cup (100 g) (diary-free) cheese, queasily, Oaxaca cheese, or mozzarella

2 large Mexican chorizo sausages (cook 5-7 minutes) or substitute with any shreded meat or chicken of your choice, cooked

1 can (16 ounce/450 g) organic refried black beans

2 Tbs. (30 ml) avocado or olive oil

1 sliced or chopped organic onion

6 avocado leaves (hora de aguacate)

1 organic garlic clove, minced

2 organic radishes, sliced

1 organic lime

organic red salsa

chepiche herb or cilantro or parsley

optional:

• strips of chile de aqua or organic bell pepper
• organic avocado slices
• shredded organic cabbage
• organic sliced tomatoes
• any organic vegetables
• chile powder
• cumin
• black pepper
• chopped organic lettuce

1. Toast the avocado leaves for a couple of minutes on a grill.

2. Heath the oil over medium-low heat.

3. Fry the onions until they start to brown.

4. Add the garlic and any spices for a few minutes.

5. Cook the beans for 5 minutes.

6. Mash them into a paste or use a blender.

7. Add to the onions.

8. Add the cooked chorizo/meat.

9. Add crumbled avocado leaves.

10. Place a tortilla on a baking sheet or pizza stone.

11. Spread the bean mixture on it.

12. Add some meat.

13. Bake for 5 minutes.

14. Remove and add the lettuce, tomatoes, avocado, cheese, and any of the optional items.

15. Bake another 3-5 minutes.

12. Remove and serve folded in half, open-face, or cut them into slices. 

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Mexican Rice

 It is different from Spanish rice which uses saffron. While Mexican rice has a "little" more to the dish...

Arroz mexicano (Spanish)

Serves 3

1 1/2 cups (300 g) organic rice

3 cups (600 g) organic tomatoes sauce

3 organic tomatoes, chopped

1 organic onion, chopped

1 organic garlic clove, chopped

1 Tbs. (15 g) organic tomato paste

2 tsp. (4 g) each: annatto chilli or chili powers and cumin

1 tsp. (2 g) turmeric

organic peas

oil

1. Cook the rice with tomato sauce (instead of water).

2. Mix in the rest of the ingredients.

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Green Mole Sauce

Many people think of only red or black mole, but there are moles from all over Mexico with many different ingredients. Oaxaca is known for its chocolate and of course, its mole sauces. Try this with pork, chicken or beef.

Mole verde (Spanish)

2 cups (280 g) organic raw pumpkin seed or green pepits
1/4 cup + 1 Tbs. (75 ml) olive oil
1 small organic romaine lettuce, cut into crosswise slices
1 1/2 cups (30 g) parsley, leaves and tender stems OR 1/8 cup (15 g) dried parsley
1 cup (20 g) organic radish tops, loosely packed
1/4 cup (3 g) epazote or coriander leaves
1 cup (20 g) cilantro leaves and tender stems
1 pound (455 g) organic tomatillos, peeled and quartered
1/2 medium organic onion
4 organic garlic cloves, peeled
2-4 serrano chiles, stemmed
2-2 1/2 cups (480-600 ml) organic chicken stock

1. In a large dry skillet, toast the pumpkin seeds over medium hight unit they begin to get golden and fragrant, about 12 minutes.
2. Stir frequently and be careful not to burn them.
3. Transfer to a blender.
4. Add 1/4 cup (60 ml) oil and purée into a paste.
5. Add all the vegetables, herbs, tomatillos, one of the onion halves, 2 of the garlic cloves, the serrano chiles, and 1 cup (240 ml) of the chicken stock. 
6. Continue blending until the sauce is very smooth.
 (a) Add more chicken sock if necessary.
7. Cook the mole over low heat, stirring until it just begins to simmer, about 6 minutes
8. Serve over you dish.

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