Mexican Rice (Spanish Rice)

This past weekend I went to a friend's BBQ. This is one of the side dishes I made. I had to call my mother because even though I've seen her make this rice hundreds of times I had forgotten. Well, turns out it's super easy and Authentic! Here we go!

Ingredientes:

2 cups of long-grain uncooked white rice

4 cups of water 
1 tablespoon of Cooking oil
1/2 can of tomato paste
1 bouillon chicken cube
1 bouillon garlic cube
1/3 of an onion
1 can green peas

2 teaspoon salt

sour cream or Mexican cream (Optional)

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

Instructiones: Add and blend, 4 cups of water, onion, tomato paste,
chicken and garlic bouillon. Blend well and then set aside.
In a medium pan, heat oil over medium heat.
Add rice, stir until rice until it becomes a golden brown.
You will want to keep stirring otherwise it can burn and that's not good.

Once it's turned golden brown, you can add your tomato mixture and a can of green peas. (Add slowly into the rice) Lightly stir. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes, after this do not mix, make sure all the liquid is gone, then fluff with a fork.

Drum roll...here it is!

Gelatina de leche with Jell-o!

Part dos of Gelatina’s of Summer extravaganza!

For over a year I have been perfecting this recipe. I searched high and low all over the net and no one had it just right. Well here you have it friends; this gelatina is just right!

I made this one for the familia for the 4th of July (El dia de los fireworks)!

Unlike the first recipe “Muy easy Gelatina de squares” this ones a little more involved and quiet frankly a lot tastier too. So, it pays off in the end. Let’s do this cosa!

Ingredientes:

1 can sweetened condensed milk (any brand)

1 can evaporated milk (any brand)

4 envelopes of Knott unflavored gelatin
2 small packages of Blueberry Jell-o
2 small packages of Cherry Jell-o

1 tbsp vanilla extract

2 sticks Cinnamon

2 1/2 Cups of water

Pam cooking spray

Instructiones:
Boil 2 cups of water.

Grab your packages of Blueberry Jell-o and combine. Pour the mixture into a glass baking dish or whatever you have. Then let is sit until its room temperature. Once it's cool place it in the refrigerator to set.

You will repeat the progress with the Cherry Jell-o. (see above)

After the Jell-o sets, cut rows of cubes (see picture below). Place back in the refrigerator.

Next boil 2 cups of water include the 2 cinnamon sticks. I use the micro since it's quicker. Once the water is boiled take out the cinnamon sticks and toss.

Add the 4 gelatin packets (one at a time) to your cinnamon water. You don’t want any lumps, if after stirring for awhile you still have a few small lumps; you can use a small colander to sift them out.

In the blender, combine the following ingredients:

1 Can sweetened condensed milk

1 Can evaporated milk

1 Tsp. vanilla extract (give or take)

2 Cups of Cinnamon water gelatin mixture (no lumps!)
1/2 Cup of water

Now, turn that bad boy on and let’er rip! Make sure everything is well mixed. (Set aside and let cool)

Once the leche mixture has cooled, it's time to assemble.

Grab your Jell-o mold or dish and lightly spray with Pam or similar cooking spray.
Bring out your cubed Jell-o and scoop them into your mold. Mix colors lightly.
Now slowly pour your cooled leche mixture into pan/ mold.

Chill until firm, usually within a few hours, better yet overnight.

And here it is...

Sopa de Fideo (Pronouced: so-pa de fi-de-o)

This ones a classic, I remember coming home from school and grabbing a bowl of warm goodness. Can't go wrong with Fideo, that's fo'sho!

Ingredientes:

6 tomatoes (diced)

1/2 onion (diced)

1 large clove of garlic

4 cups of water

2 cube of Knorr chicken

7 oz sopa de Fideo
tblsp of Cooking oil

garish with cilantro

sour cream or crema Mexicana (optional)
lemon juice (optional)

Instructiones:

You'll be using a blender for this one.

To your blender add, 3 cups of water, 6 tomatoes, 1/2 onion,

1 large clove of garlic, 1 cube of Knorr chicken

Blend well. Then use a colander to get rid of any puree. Set aside.

In a pot, add your oil, cook on medium heat, when the oil is hot add your Fideo. You'll want to stir till it turns golden brown. You'll want to keep an eye on it otherwise it can burn.

Once it's golden, carefully add your mixture. (Watch out because it like to jump out the pot!)

Toss in some cilantro if you wish. Put the lid and let it cook.

Bring to a boil then reduce to medium (gentle boil) until noodles are almost tender. You'll want to give it time to cook without losing your caldo (broth). If the fideo is still uncooked, you can always add a little more water.

Once it's done, serve.

I suggest you add some sour cream or Mexican crema or squeeze some lemon juice.

Es delicioso!

Sopa de Lentejas (Lentil Soup)

Vegan amigos here is one for you, it’s super easy and very tasty!

8 - 10 cups of water
1 bag of Lentil beans
1 onion chopped
1 1/2 cups of chopped carrots

1 cup of chopped celery

1 can of cooked Italian tomatoes/
   or you could use fresh tomatoes (sliced or diced)

1 cup of chopped cilantro
1 bay leaf
1 tsp of salt
crumble some Mexican (Queso) fresco or
sprinkle some parmigiano - reggiano (both optional)

Instructiones:

Now for the hard part (joking), in a colander rinse the lentils.

Add all the ingredents including the lentils; minus the salt into the Crock pot. Let them cook and in a few hours soup is ready.

Add salt to taste. (Vegetarians) crumble some Mexican (Queso) fresco or sprinkle some parmigiano - reggiano. This is optional but adds texture and more sabor!

This is also a great overnight recipe; throw it all in the pot and forget about it. That way you wake up a delicious meal, you can take to work! Just remember to add enough water so it doesn't dry up.

Hope you enjoy!

It's Horchata time!

Horchata “Agua de arroz” (pronounced Or-cha-ta)

This is pretty much the drink of Mexico; well if you don’t include vino y cerveza. Anyways, it’s pretty freakin’ good; I swear, try it! Saying Horchata can be fun too. Like when my brother says, “Horchata hell up”. Yeah, I really don’t get it either. OK enough about that, let’s go amigos!

Ingredientes:

water 6 - 8 cups (depends on your blender)
1 cup uncooked white long-grain rice
1 cinnamon stick
1 tsp of Vanilla

1 12 oz can of evaporated milk

1 tsp of almond extract (optional)
1/2 - 1 cup of white sugar or Splenda (mas o menos)

Instructiones:

First you’ll want to soak about 1 cup of rice for at least an hour. I usually place the rice in a bowl with enough water to cover it and let it soak overnight. But who has time for that?!

Strain the rice and discard the water.

After that you're minute’s way from Horchata heaven.

Bust out the blender, the fun begins, now!

Add the rice, cinnamon stick, evporated milk, vanilla and almond extract (Blend well)

Whip out a small colander and a pitcher, make sure no large cinnamon pieces go into your drink. (Blend well)

Add sugar to taste.

Grab a glass, add ice and pour.

OMGoodness, es muy bueno!

Enjoy.

Muy easy Gelatina de squares!

It's Summer time and it's caliente! What better way to cool off then with some refreshing "Gelatina"! What is Gelatina (pronounced hella-tina); it's what Mexican's call Jell-O, sounds exotic, eh?! 

Ingredientes:
(I used Mango and Strawberry but you can use whatever your little corazón desires)

7 oz package D' Gari Mexican Mango Gelatina (add water kind)
7 oz package D' Gari Mexican Strawberry Gelatina (add water kind)
7 oz package D' Gari Mexican Rompope Gelatina (add milk kind)

Pam cooking spray (or any other brand of cooking spray)

*Please note, Jell-O brand might look the same but doesn't react the same.
I will save this chat for a later time. For now, please find D' Gari brand at your local Supermarket. I found it at the Superior.

D' Gari looks like this...

Instructiones:
OK, here we go!

I used a Pyrex measuring glass cup; add 2 cups of water and pop-it in the Micro
for about 4-5 minutes. *You could boil the water on the stove if you want to be diferente*

Next step, grab your package of Mango Gelatina and mix them together in the glass cup. Once mixed, pour the liquid into a glass baking dish or whatever you have. Add two cups of cold water (Mix). Then let is sit until its room temperature. Once it's cool you will put it in the refrigerator.

You will repeat the progress with the Strawberry Gelatina. (See above)

After that is complete, you are free to do as you wish for a few hours, or until the Gelatina sets. You could also make these two at night and complete the progress in the morning. Sweet!

~~~~~

So, you're done watching your Netflix movie, checked out some YouTube videos now back to the Gelatina.

At about this time, you will follow a similar progress with the Rompope Gelatina but boil 4 cups of milk all at once.

Mix the Rompope Gelatina and boiling milk together, set aside until it's room temperature.

By this time the Mango & Strawberry Gelatina should be firm to the touch. Make rows, vertical and horizontal creating squares. Pretty nifty, eh?!

Then grab your Gelatina mold or baking dish, anything that will fit all your Gelatina squares. Lightly spray the dish with Pam; this will make the Gelatina pop right out when it's done.

Grab your cubed Gelatina and scoop it into the greased mold/ baking dish. Repeat the process spread them around. Now grab your room temperature Rompope mixture and pour it over all the colors. *Make sure your Rompope mixture is room temperature, otherwise the squares will melt (es no bueno)*

Carefully walk this over to the refrigerator; and go do what you like and come back in a few hours. Maybe catch up on some novellas or whatever.

A few hours have passed, the Gelatina is firm, and it’s time to come out! If you used a Jell-O mold, grab a plate and place on top of the Gelatina and flip. Taa-daaa, your creation should slip right out.

Cut and serve or dish out. Whatevas.

Hasta next time amigos, keep chido!