Arroz (Mexican Rice)

So Cinco de Mayo is coming, and to get you all ready for the holiday I am going to share with you how to make authentic Mexican Rice.

I know it technically is called Spanish Rice, but I’ve been calling it Mexican Rice ever since I was a child. It made sense to me, my mom is Mexican and making Mexican Rice.

Ingredients:

  • 3 Tbsp of Oil (Safflower, Canola, etc)
  • 2 Cups of Water
  • 1 Cup of Rice
  • Small Amount of Onion, Sliced
  • 1 Bouillon Cube of Chicken Stock
  • 6-oz Can of Tomato Sauce
  • 1 Tsp Chili Powder or Cumin

Directions:

  1. Pour oil into pot, and rotate pot so bottom of pan is covered in oil.
  2. Cook onions in oil until tender.
  3. Toss in rice, water, chicken stock, chili powder or cumin.
  4. Put in enough tomato sauce for “color”-(my grandma would always say this. There is no exact measurement, just put in enough to give it a nice orange color.)
  5. Cook rice over medium heat, covered, stirring from time to time to keep from sticking.
  6. Cook until water has disappeared and rice is tender.

For more Cinco de Mayo recipes, go to Fajitas

For more Mexican food, go to Chorizo Breakfast Burrito

What to Do When You Run Out of Cupcake Liners

I was making Breakfast Puffin Muffins the other day, when I realized I ran out of cupcake liners!

I wasn’t sure what to do!

Then I scoured the internet until I found a hack I could do with what I had.

If you run out of cupcake liners you can do three things. 1) Spray the pan with non-stick cooking spray.

2) Line the pan with parchment paper.

 

3) Get a paper towel and wet in melted butter or oil. Wipe the pan with it, making sure to heavily oil the molds.