Traditional Mexican Rice Side Dish

From Mexican Food Recipes: Traditional Mexican Rice Side Dish

Ingredients -

1 cup uncooked rice

2 cloves garlic, minced

2 cups cold water

½ onion

1 tablespoon chicken bouillon

¼ cup tomato sauce

Roma tomato, chopped into 8 pieces

1 teaspoon cumin powder (or seeds crushed into powder)

1 chili pepper, sliced lengthwise

1 tablespoon olive oil

Salt to taste

Preparation:

Put the oil into a medium saucepan and heat to a medium temperature. Add the rice and brown it in the oil while stirring.

Add the garlic when the rice is nearly browned. Add the water, then the rest of the ingredients. Mix well. Cover, with a small air escape, and turn the heat down to medium low.

Cook the rice for 20 to 30 minutes but check after 20 to see if it is ready.

You do not need to stir the rice or lift the lid while it cooks. It is ready when the rice is fluffy, all the water is gone, and the grains are split open (because of the browning).

If it is still sauce-like rather than dry, cook a few minutes more. Adjust the spices and serve hot as a side dish with tacos, enchiladas, or burritos. You can also eat this dish by itself as a snack.

(Serves 4)

Gluten Free Scones

I always used the scones recipe from Better Homes and Garden New Cook Book, and, although the scones were delicious, they were tough. With a little modification to the recipe, they came out with the right texture.

2 1/2 cups GF flour

2 tbsp sugar

4 tsp baking powder

1/4 tsp salt

6 tbsp butter, cut into pieces

2 large eggs, beaten

1 cup whipping cream

1/2 cup dried fruit of your choice (currants, cherries, blueberries, raisins)

Milk

Sugar

1. Set oven to 400 degrees. In a medium bowl, mix all dry ingredients together, then cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Make a well in the center.

2. Beat eggs in s small bowl. Add whipping cream and mix well. Mix in dried fruit. Pour this mixture into the dry ingredients and incorporate using a fork until just moistened.

3. Turn out onto a lightly floured surface. Knead dough gently until the dough is almost smooth. Pat out into a circle about 3/4 inch high. Using a round cookie cutter, cut scones and place onto an ungreased cookie sheet. You should have about 12 scones.

4. Brush tops with milk and sprinkle with sugar. Bake for 12 to 14 minutes.