Easy Mexican Rice

Mexican Food is almost a staple when you live in Southern California.

If you grew up here the Latin influence in food was sure to have been part of your diet.  So it's no surprise that it's made in the home...and often!

A few days ago I brought you a wonderful Mexican chicken dish called Chicken Milanesa.  What a great way to eat chicken!  An even better treat is the side dish.  My Easy Mexican Rice is the perfect accompaniment for many dishes.  You know that rice goes with just about everything!  Being a starch it is a perfect foil for all types of protein. 

 This dish is easy to make.  It only takes a few ingredients, and cooks up in about 25 minutes so it's a great dish to make anytime.  This dish is always a big hit with friends, family, and children, plus it's easy to double and make a large batch.  Use leftovers in a quick Arroz con Pollo, which is a baked dish useing rice, shredded cooked chicken and cheddar cheese.  Yum!

Easy Mexican Rice

Serves 4
Time:  25 min plus prep

1 cup long-grain white rice, uncooked
1/4 cup Pure Wesson® Vegetable Oil
1 large onion, chopped (1 large = about 1 cup)
2 cans (8 oz each) Hunt's® Tomato Sauce
1 can (14 oz each) chicken broth

Cook rice and oil in large skillet over medium-high heat 3 minutes, or until rice is lightly browned, stirring frequently.

Add onions cook and stir 5-7 minutes, tender. Stir in tomato sauce and broth.  Bring to a boil over high heat. Cover skillet with lid; reduce heat to low.

Cook 25 minutes, or until rice is tender. Stir before serving.

Chicken Milanesa

When I first moved to my current home, about 20 years ago (wow...reality time check..ouch!) we had a great social atmosphere here.  Lots of parties, dancing, hanging out by the pool, just lots of activities going on.  One things that was always a plus at that time was that there is a local Mexican joint down the street.  You know, a hole in the wall type.  We have these little Mexican joints all over Los Angeles, some are good, some are so-so, and some...well let just say your wouldn't want to step inside.

The one down the street is pretty good.  Their food is fresh, inexpensive, and filling.  Plus it's in walking distance!  What's better than to grab your friends in the evening, especially when you don't want to cook, and go have some Mexican food and a beer.  Good times, and good friends.  One of my friends used to bring his son with us.  He was about 12 at the time.  I always thought it was so strange that he would order Chicken Milanesa and french fries.  I mean, we're in a Mexican restaurant right?  What about eating something that tastes like Mexican flavors, like a taco, or a burrito, or arroz con pollo?  But he continued to eat that same dish of breaded chicken and french fries over the years.

(hehe! my chicken is the shape of a lobster!)

One day I finally tried it and BAM, it hit me.  This chicken is really, really good!  The hint of the flavored bread crumbs, and the thin, thin chicken breasts that are pan fried and juicy.  But still I didn't eat it that often.

The other day something reminded me of that young boy and his breaded chicken and I decided to make Chicken Milanesa at home.  And I did.  What took me soooo long??? Man! This chicken really is the bomb!  Nice subtle flavors and crispy on the outside, juicy on the inside.  Served with my Easy Mexican Rice, this dish is a winner (rice recipe will follow soon!)  All that I can say is that I'm a dork for waiting so long to make this.

Don't be like me....make yours tonight.  You'll thank me for it, as I thank that young boy for introducing me to a winning chicken dish, Mexican style!


Chicken Milanesa

serves 4

1 egg, slightly beaten

¼ t garlic powder
½ t salt

¼ t pepper
1/8 t cayenne pepper
1 lb boneless, skinless chicken breasts, pounded to ¼ “ thick
3/4 cup plain bread crumbs

Canola oil

Beat the eggs in a shallow pan.  Place bread crumbs along with garlic, salt, pepper, and cayenne pepper in another shallow pan, mixing to combine.  Dip chicken breasts into egg mixture on both sides. Dip into bread crumbs, and then set on a wire rack for a few minutes to allow the crumbs to set. 

Heat oil in a large skillet over medium heat. Place the chicken breasts in the oil and cook 4-5 minutes per side, turning once until golden brown and cooked through.  Serve immediately.  

Granger Cookies

Sometimes you need a little sweet treat!

Even though we all strive to eat healthier every year, sometimes to curb cravings you should treat yourself (in moderation) to a treat.  Part of the Eat Well 2013 motto is to strive for fresh, clean eating and to limit the amount of processed foods.  But, it also allows for an indulgence every now and then.

These are my sweet treat (ok, not counting the Valentine's Day dessert!).  So I stole found another old time cookie recipe from my mom's sacred recipe box.  Mom said they are a cookie from the 50's from a man name Granger in Australia.  Great era don't you think!  The web shows may versions of these cookies floating around.  I'm glad to have the ones mom thought were great.  These cookies were very popular and once you make them you will see why.  They are a spin off of a chocolate chip cookie.  A little sweeter, and crispier than your average cookie, but great nonetheless.  

Easy to whip up on the weekend with your kids...or not and make them for yourself!  Isn't it great to be able to share recipes of old with new generations, and teach them the fundamentals of cooking??  

Share some love this weekend by making a batch of these great cookies!

Granger cookies 

mom's recipe

Ingredients

½ cup soft butter
1 1/4 cup brown sugar
1 tsp vanilla
1 egg, beaten
1 1/2 cups plain flour
1/2 tsp baking powder
1 1/2 cups chocolate chips 

1/2 cup raisins or dried cranberries

Method

Preheat oven to 180°C (350°F) and grease a baking tray (cookie sheet).

Cream butter and sugar. Beat in vanilla and egg. Stir in sifted flour and baking powder until just combined. Stir through chocolate chips and cranberries.

Log method: Form the mixture into a log and either use now or freeze for later.   To make now slice into 1 inch thick rounds and bake 15 - 20 minutes until brown.

Drop cookies:  Place spoonfuls of mixture onto baking tray, allowing room for spreading. Cook for 15 – 20 minutes or until golden. Allow to cool.