Rice - Mex-Tex
not your pretty fluffy white rice you think about
1 cup of white rice1 tablespoon cooking oil (canola best, but it can vary)
1 teaspoon cumin
1 teaspoon chili power
1/2 teaspoon Annatto (anchiote molido) powder
1/2 teaspoon salt
1/4 cup pumpkin seeds
1/4 cup fresh cilantro, chopped
2 cups liquid (chicken stock, white wine or combination)
Mix rice and oil in a pot and begin to heat.add salt, Cumin, chili powder and Annatto and let every thing get hot.
the rice just begins to become translucent before it burns, so this requires some watching.
When the rice is just translucent, add liquid and stir.
bring to a boil and cover and then reduce heat to low.
cooking time is 15 minutes, total.
Stir in cilantro and pumpkin seeds and serve.
Plantains my way with chorizo
3 yellow plantains (Sliced)1 one pound package of chorizo
cooking oil to cover pan
1 teaspoon cumin
1 teaspoon chili powder
1 Chipolte pepper
1/2 bunch chopped cilantro
1/2 cup pumpkin seeds
salt to taste
cook chorizo in frying pan, browning the skin.when 2 sides are brown add 1 cup of water and then bring to dryness.
remove chorizo and dice.
Add oil to frying pan with cumin, chili powder and Chipolte pepper.
When the oil is hot, add the plantains.
After turning them so one side is brown add the chorizo and stir.
add in cilantro and continue cooking until the plantains are just brown.
Add salt and pumpkin seeds, stir and serve.
Cold fruit avocado shrimp
1 one pound bag of pre cooked shrimp (remove shells if they are not)juice from 3 limes
1/2 red bell pepper (diced)
1/4 red onion (diced)
1/2 bunch of fresh cilantro
1/2 mango (diced)
1/2 cup roasted pumpkin seeds
2 avocados (diced)
mix everything together and add salt to taste.Let sit in the refrigerator for 1/2 to 1 hour.