menu process | my favorite weeknight meal

i want to share two recipes today.

i talked to my parents today to get the story behind the first recipe.  my mom's mom made a version of this rice when they were kids.  my dad's mom made this recipe and would serve it before having mole poblano.    everyone in our family loves this.

mexican rice
1 tbsp. canola oil
1 cup long grain rice
1 medium tomato quartered
1/4 white or brown onion
*1-2 tbsp. of chicken bouillon (i used tomato flavor tonight but just the regular bouillon works)
*water
garlic salt to taste

*you can replace these ingredients by using chicken broth, homemade or canned works fine.  the flavor is more intense.

heat a large skillet over medium heat.  add the oil.  saute the rice in the oil until golden brown.

meanwhile in a blender put tomato, onion and water or broth just to cover the onions and tomato.  puree. add 1 tbsp of the chicken bouillon.  you can add less now and adjust the seasoning in the next step.

once the rice is golden brown add the tomato mixture.  at this point you can taste the mixture, not the rice.  it will be absorbed by the rice and will be diluted with additional liquid so if it's a little salty that's ok.  if it tastes under seasoned add more bouillon or garlic salt.

the key to this recipe is this - from this point on DO NOT STIR THE RICE.  let it come to a boil and then lower the heat and cover.  but DO NOT STIR THE RICE.  it will become a goopy mess if you do. watch it, check it, smell it but DO NOT STIR THE RICE.  ok you get the point.

when all of the liquid is absorbed you may need to add more water or broth.  check it again.  i like to taste a little bit of rice from the center to see if it is cooked and fluffy.  i think it takes about 20 minutes to cook all the way through but i've never timed it so just keep checking.  if it seems done, but wet, take the lid off and let the water evaporate.

that's it.

variations - when i talked to my mom she said that my grandma made this rice with canned tomatoes or chopped fresh tomatoes.  she didn't make a puree, just added it to the rice with the onions and broth.

i have a friend who would cook the rice through. then he add shredded cheese over the top and put the lid back on.  when you serve it it's cheesy and yummy.

i know you can make this in the rice cooker as well.  my sister-in-law is an expert with this one.  i assume you add it to the cooker like you would water.

i have tried this with brown rice but it's not the same.

if you feel adventurous i recommend serving it with sliced banana on top.  the sweetness of the banana and the saltiness of the rice are the perfect combination.

the second recipe i have is my all-time favorite meal ever.  my mom would make it for me all the time growing up.  i made it a lot when we first got married because it was a no fail recipe.  i even made it when we first had my in-laws over for dinner.  it's not a fancy meal by any means but  i usually have these ingredients on hand.  and it's so easy to put together at the last minute.

entomatadas
1 can of tomato sauce
dried oregano
corn tortillas
oil for frying or cooking spray
shredded mexican cheese blend
chopped onion

heat oil or cooking spray in a pan.  heat tortilla in the pan for just a few seconds on each side.  place on a plate with a paper towel to absorb any oil.  (i like to make these with pam.  they taste really good and i don't need the fat. but on occasion i splurge with oil.)

use the same pan to heat the tomato sauce and oregano.  just to heat through.

place one tortilla at a time in the tomato sauce so that it is covered in sauce.  place the tortilla on a serving plate and fill with cheese and a sprinkle of onion.  roll it up like a burrito.  continue with the rest of the tortillas.

now you can garnish with shredded lettuce and avocado. you can also add shredded chicken or beef inside for a heartier meal.  i love using fresh mexican cheese as well.

here's what dinner looked like (on my daughter's little mermaid plate.)

if you try either if these recipes let me know. i would love to know what you think.

enjoy!