Monday, June 20, 2011

Menu Plan.

Roasted Corn Quesadillas

3 Beans Salad & Bread

Open Faced Tomato, Mozzarella and Basil Sandwiches

Vegetable Pot Pie


Burritos: But if you take flour tortillas and spread refried beans and some cheese on them, roll them up folding down the ends to make a burrito and then deep fry them, you have some super yummy burritos. They are really cheap and super good. You could probably bake them, too, it would just take longer. But then you can top them or dip them in anything you like, salsa, sour cream, whatever.

Queso and Mexican Rice......Serves 6 to 8

1 1/2 tablespoons vegetable or olive oil
1 1/2 cups white rice (he says he likes the meatier texture of medium-grain rice but any is fine I think)
1 cup bottled tomato salsa (or he gives a recipe for homemade but I didn't copy that page)
1 cup chicken broth
1 1/2 cups frozen peas

Turn on the oven to 350 degrees.  Set a medium (3-quart) ovenproof saucepan over medium heat.  Add the oil and rice.  Stir frequently until the grains of rice turn from translucent to milky-white, about 5 minutes - don't worry if some of them brown.

Add the salsa, chicken broth, and 1/2 teaspoon salt (that's what I add for normally salted salsa and salted broth).  Stir a couple of times, then let the mixture come to a full boil.

Cover the pan and set in the middle of the oven.  Bake 20 minutes.  Uncover, add the peas, and re-cover.  Bake 5 minutes longer, then remove from the oven adn let stand 5 minutes.

Fluff the rice, releasing the steam and mixing in the peas.  You're ready to serve.

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