Monday, February 11, 2013

Mexican Corn


Ingredients
2 (15.25 ounce) cans whole kernel corn, drained
1 (8 ounce) package cream cheese
1/4 cup butter
10 jalapeno peppers, chopped
1 teaspoon garlic salt

Directions
1. In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.

Mexican Rice


Ingredients
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth


Directions
1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2.Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Serves 4.

Sunday, January 20, 2013