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...