mexican RSS

breakfast, cheese, garlic, mexican, rice, rice grits, Sausage -

12 ounces chorizo sausage, chopped 1 bell pepper, sliced (color of choice) 1 onion, sliced 1 jalapeno, diced 1 clove garlic, minced 2 cups low sodium chicken broth (may substitute vegetable broth) 2 cups milk 1 teaspoon salt 1 cup Delta Blues Rice Grits 1 can Rotel 2 ounces cheddar cheese, shredded (may substitute other cheese of choice) Freshly ground black pepper Eggs, cooked as desired Smoked paprika (optional) Directions: Bring the chicken stock, milk, and salt to a boil over medium-high heat. Whisk in the rice grits and Rotel, reduce heat to low, cover, and simmer. Whisk every 3-4...

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mexican, rice, taco -

1 cup Delta Blues Rice  1/2 small onion, chopped 1 T. olive oil 2 cups water 1 tps Chicken Better than Bullion 1 T. butter 2 T. Amore Tomato Paste 1 to 1½ tsp. taco seasoning* ½ tsp. onion powder 3/4 tsp. cumin   *Taco Seasoning: 1 T. chili powder ¼ tsp garlic salt ¼ tsp onion powder ¼ tsp crushed red pepper flakes ¼ tsp dried oregano ½ tsp paprika 1½ tsp ground cumin 3/4 tsp sea salt 3/4 tsp coarse ground black pepper  Heat olive oil in pot. Add onion, and saute until just translucent. Add rice, and...

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mexican, middlins, rice, rice grits -

recipe from The Coastal Table | photo by Jennifer Johnson4 cups cooked and cooled Delta Blues taco rice8 ounces shredded Mexican cheese2 scallions, white and light green parts, diced1/4 cup fresh cilantro, dicedVegetable oil12 egg roll wrappersPreheat oven to 400 degrees. Combine rice, cheese, scallions, and cilantro. Brush a layer of vegetable oil on bottom of a large baking sheet. Brush top point and sides of a couple of wrappers with a bit of water (to seal). Place 1/3 cup of rice in center of wrapper and roll up, starting with end nearest you, enclosing all of rice as you go. Seal...

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