Spanish Rice

spanish rice 3I haven’t posted in over a week, which isn’t like me! But, as you hopefully read a little while back, our new little venture, Hanky Planky, has been keeping us super busy. And that’s a good thing. But between that, my daily transcription job, a three week cold that turned into bronchitis, my three kids and one of them starting softball (I’m team mom, again!), I’ve been a tad bit occupied. Aside from that though, here’s a good one for you.

You all know my love for Mexican food runs deep. It’s a craving that can never truly be satisfied because I could literally eat Mexican food every day. And with this rice recipe, your international meal will be complete!

My mom has made this recipe for as far back as I can remember. She’s always called it Spanish Rice, but since it’s always served with Mexican food, maybe it’s actually Mexican rice? Whatever it is, it’s so, so good! But, and I haven’t told her this yet (Hi Mom!), I changed her recipe. Just slightly though! And it was out of convenience that turned into a blessing in disguise. That change is the carrots. Our favorite Mexican restaurant serves their rice with carrots in it, and they’ve got some pretty good rice. So since the original recipe called for tomatoes and I didn’t have any, I opted to add in carrots in their place instead. And yep, this is the way I’ll make it from now on. Try it Mom!!!

Spanish Rice

  • 1 tbsp. bacon drippings or canola/vegetable oil
  • 1 c. white rice
  • 1 garlic clove, minced
  • 1/2 tsp. salt
  • 1 1/2 c. water
  • 1/4 c. tomato sauce
  • 1 green onion, sliced
  • 1/4 c. carrots, chopped
  • 1/4 tsp. each cumin & ground black pepper

In a small to medium pot, heat on medium low. Add the bacon drippings or oil. Once melted, add in the white rice. Stir to coat the rice with the oil. Continue to stir the rice occasionally to keep it from burning. Make sure to keep heat on low, and do this for about 5 minutes.

Add in the garlic and salt. Stir together. Then add in the rest of the ingredients. Stir and turn heat up to medium/medium-high. Once it comes to a boil, put a lid on it and reduce heat to low (simmer). Cook for 22 minutes. Stir and serve.

spanish ricespanish rice 2Now that you have this recipe and my refried bean one too, what’s stopping you from making an authentic Mexican meal at home? Nothing, so get in that kitchen!

Refried Beans

refried beansSomething that used to intimidate me? Dried beans. Yes, dried beans. As silly as it sounds! I’ve always been a canned bean kind of girl and it wasn’t until a couple of years ago that I decided to give dried beans a go.

I knew they were time consuming (soaking them and cook time). But what I didn’t was that they are actually incredibly easy to make. And so much better tasting than their canned counterparts. And even though you’re supposed to soak them, it’s not a requirement.

Truth be told, I’ve had quite the trials with my refried beans. There have been many a time where I’ve added way too much salt and they were basically inedible. Or I didn’t let them cook long enough, and they really weren’t as tender as they needed to be. But lo and behold, here’s a recipe that works.

These “refried” beans taste pretty authentic. I use quotes because they are not traditional (no lard involved) however, if you can get that authentic taste at home, I consider it a win. I’ll say it before and I’ll say it again, getting authentic international flavor at home is hard to accomplish. I think that’s why so many people go out to eat, because you can’t get that same flavor at home. But here you go. Make this and you’ll feel like you’re at a Mexican restaurant. That’s in your very own kitchen.

Refried Beans

  • 2-2 1/2 cups dried pinto beans
  • 1 smoked ham hock
  • 1/2 white or yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1/4 tsp. ground pepper
  • 1 tomato, chopped
  • 1 tbsp. bacon grease

Rinse the beans. Add to a large pot (I use my Dutch oven) and fill with water to just about 1″ above the beans. Let soak. If you don’t have the time or you just simply don’t remember this, that’s okay. I think the longest I’ve ever let my beans soak is about 4 hours.

Add the ham hock to the pot. Heat the pot on high until it comes to a boil. Cover with a lid, and reduce to a simmer for 3 hours if beans were soaked, about 4 hours if beans were not soaked. Make sure to check on these a couple times throughout the cooking time to make sure the water hasn’t evaporated. If you feel the water level is too low, you can add a little more water to the pot.

Remove lid and stir in the rest of the ingredients, except the bacon grease. Cover with a lid and let simmer for an additional hour.

After the hour is up, mash lightly (I use a potato masher) until your desired consistency and stir in the bacon grease until it melts. You can leave the ham hock in and mash around it or remove and discard. My dad loves them so when he’s over, the ham hock is his. But I just use it to flavor the beans. Also, if you feel the beans are too runny, you can let them simmer a little bit longer with the lid off until they thicken further.

This recipe makes a large amount. Enough so that I can usually freeze the other half which in my opinion, is so worth it so we can have beans at the ready for the next time we want Mexican. refried beans 6refried beans 5refried beans 4refried beans 3refried beans 2

Addicted to Mexican Food? Carnitas will satisfy the craving!

carnitas 2I have an addiction to Mexican food. I want to eat it all the time. I could eat it all the time. But the problem with making homemade Mexican food (at least for me) is that it doesn’t always taste super authentic. Well, I found this recipe on Pinterest and it has solved my problem. This recipe is perfect so I don’t ever change a thing.

To get the directions for these delicious carnitas, and check out other amazing recipes, please head over to My Kitchen Escapades.

I think this dish will ABSOLUTELY satisfy that craving. Give it a try!