Mexican Recipes

Arroz con Pollo:

Heat the oil in a large skillet over medium heat
Cook the chicken for 8 to 10 minutes or until browned on all sides
Remove from pan. Add onion, green pepper, red pepper, garlic, chili powder, cumin, salt, pepper and turmeric
Cook for 2 to 3 minutes or until the vegetables are tender
Add rice and tomatoes; stir until rice is lightly browned
Add broth; bring mixture to a boil, place chicken pieces on top of mixture. Cover and simmer for about 20 minutes
To serve, fluff with fork stirring in chicken pieces and garnish

Frozen or canned spinach may be substituted for the fresh
Quelites is the name for wild spinach but since this difficult to find, fresh spinach has been substituted
Serve with other (Mexican) entrées

In hot oil in a heavy, 10 inch skillet, sauté the beef, onion, and garlic until the beef is browned, about 5 minutes
Add chili powder, salt, oregano, basil, and tomatoes; mix well. Cook over low heat, couvered, for about 30 minutes
Stir in kidney beans and wine and cook for 10 minutes longer
In medium bowl, combine corn muffin mix, corn, egg, and milk; mix just until muffin mix is moist
Skim fat from meat mixture in skillet, and discard. Spread muffin mixture over meat mixture evenly
Bake for 25 minutes in a preheated 400°F oven, or until the top is golden brown. Let stand in skillet for 2 minutes, then invert onto serving platter
Serve and garnish

To make the sauce, melt shortening in a skillet. Add flour and mix well. Stir in the chili powder and water. Bring to a boil, cooking and stirring until thickened
To make the filling, cook the ground beef until brown. Add the diced onion, avocado and salt and mix thoroughly
Dip corn tortillas in the sauce. Fill with the meat mixture and lots of cheese. Roll and serve piping hot
Serve and garnish

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