Tamale Pie with Cornbread Topping Recipe

Slow cooked pork, shredded and added to a wonderful red sauce with vegetables, topped with cornbread. It’s comfort food with a kick!

24Bite Recipe: Tamale Pie with Cornbread Topping Recipe by Christian Guzman

Slow cooking the pork is your first step and it will take awhile. To make things easier, I started the pork roast before I went to bed, the night before.

Season the pork and put it in a slow cooker on low and go to bed. You’ll wake up to something smelling amazing in the kitchen!

Allow the pork to cool off a bit before shredding with a fork. Discard the liquid.

24Bite Recipe: Tamale Pie with Cornbread Topping Recipe by Christian Guzman

As with so many of my recipes, you start off with chopping peppers and onions. Always, peppers and onions.

24Bite Recipe: Tamale Pie with Cornbread Topping Recipe by Christian Guzman

I added all the ingredients back into the slow cooker and cooked it down another hour because, once you put it in the oven, it’s only in there for 30 minutes. You’re cooking the cornbread and, if you didn’t cook everything together first, it wouldn’t meld the flavors.

24Bite Recipe: Tamale Pie with Cornbread Topping Recipe by Christian Guzman

Serve with avocado, shredded cheese, jalapeños and sour cream.

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5 from 1 vote

Tamale Pie with Cornbread Recipe

Slow cooked pork, shredded and added to a wonderful red sauce with vegetables, topped with cornbread. It's comfort food with a kick!
Prep Time15 mins
Cook Time8 hrs 30 mins
Cooling Time20 mins
Total Time9 hrs 5 mins
Course: Main Course
Cuisine: American, Mexican, Tex-Mex
Keyword: Black Olives, Corn, Cornbread, Jalapeño, Pork Roast
Servings: 8
Calories: 435kcal
Author: Christian Guzman

Equipment

  • 4-quart Slow Cooker
  • 12" Iron Skillet (or other deep dish 4-qt baking dish, oiled)

Ingredients

Pork Roast

  • 3 to 3 1/2 pound Pork Roast (4 cups shredded pork)
  • Salt, Pepper and Garlic Powder

Filling

  • 28 ounce Red Enchilada Sauce
  • 14.5 ounce Red Gold Petite Diced Tomatoes, drained or other petite diced tomatoes
  • 6 ounce Tomato Paste
  • 1 cup Frozen Corn or fresh
  • 2.25 ounce Sliced Black Olives, drained
  • 1 Medium Onion chopped
  • 1 Bell Pepper (or 6 mini bell peppers) chopped
  • 4 Garlic Cloves minced
  • 1 large Jalapeño finely chopped
  • 1 teaspoon Paprika
  • 2 teaspoons Cumin

Topping for Filling

  • 1 cup Cheddar Cheese shredded

Cornbread

  • 1 cup Self Rising Corn Meal
  • 3/4 cup Milk
  • 1 large Egg slightly beaten

Instructions

Pork Roast

  • Season pork as desired with salt, pepper and garlic or any other seasoning blend you prefer. Cook on low in slow cooker for 7-8 hours until fork tender. This can be done right before going to bed and the rest can be completed in the morning. If you prefer to cook it quicker, it can be cooked on high for 4-5 hours.

Filling

  • Remove pork from slow cooker and shred with a fork. Discard liquid from slow cooker.
  • Return pork to slow cooker and add all Filling ingredients except cheese. Cook on high in slow cooker for 1 hour.

Assembly

  • Preheat oven to 375°.
  • Pour Filling (except cheese) into iron skillet. Top with shredded cheese.
  • In small mixing bowl, mix cornmeal, milk and egg. Carefully pour on top of cheese and spread to the edges with a spatula.
  • Cook for 30 minutes, or until cornbread is done. Remove and allow to cool about 20 minutes before serving.
  • Garnish with chopped tomatoes, avocado, green onions, jalapeños and sour cream. Serves 8.

Nutrition

Calories: 435kcal

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24Bite Recipe: Tamale Pie with Cornbread Topping Recipe by Christian Guzman
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Mild Homemade Ketchup with Jalapeño Recipe

Homemade ketchup is pretty incredible. You’ll never want to go back to store bought ketchup. Add a little (or a lot!) of jalapeño to suit your taste.

24Bite Recipe: Mild Homemade Ketchup with Jalapeño Recipe by Christian Guzman

This is a great homemade ketchup which you can use to make as spicy or as mild as you like.

Feel free to use different peppers, if you have some from farmer’s market or you own garden.

I see Anaheim peppers frequently at the store. They’re quite mild. Jalapeño is a little more hot. Serrano and Habanero are popular for a spicy alternative.

24Bite: Mexican chile peppers: Arbol, Pasilla, Guajillo, Poblano, Habanero, Jalapeno by Maxim Tatarinov via 123rf.com

I prefer Jalapeño with seeds removed because it adds the flavor but not the heat. It’s all up to you.

If you don’t want it to be spicy at all, add sweet bell pepper instead.

If you don’t have fresh peppers available, try it with a little can of jalapeños or Hatch green chiles.

24Bite Recipe: Mild Homemade Ketchup with Jalapeño Recipe by Christian Guzman

My mom always uses Ceylon Cinnamon. She has for my whole life. She never uses cassia, but I think you could substitute cassia, if you prefer. She tells everyone that, if you ever try *real* cinnamon, you will never go back to cassia.

Organic Ceylon Cinnamon from Kiva

If you decide to double this recipe, be sure to use a larger pan, more like the Dutch oven size.

24Bite Recipe: Mild Homemade Ketchup with Jalapeño Recipe by Christian Guzman

Mom will sometimes can this ketchup if she doubles it, or even triples it. Canning three cups of homemade ketchup isn’t usually necessary around here. I can eat that fast enough, all by myself!



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5 from 1 vote

Homemade Mild Jalapeño Ketchup Recipe

Homemade ketchup is pretty incredible. You'll never want to go back to store bought ketchup. Add a little (or a lot!) of jalapeño to suit your taste.
Prep Time35 mins
Cook Time1 hr 10 mins
Total Time1 hr 45 mins
Course: Sauce
Cuisine: American
Keyword: Homemade Ketchup, Jalapeño, Tomato
Servings: 48 tablespoons
Calories: 15kcal
Author: Christian Guzman

Equipment

  • Electric Blender

Ingredients

  • 1 medium Onion chopped
  • 1 Jalapeño seeded and chopped
  • 6 Garlic Cloves minced
  • 2 tablespoons Olive Oil
  • 1 28 ounce can Whole Tomatoes in Juice
  • 3 ounces Tomato Paste
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Allspice
  • 1/2 teaspoon Ground Ancho Pepper
  • 1 teaspoon Salt
  • 1/4 cup Brown Sugar packed
  • 1/4 cup Apple Cider Vinegar

Instructions

  • Chop onion and jalapeño. Mince garlic.
  • In large saucepan, on medium heat, saute onion, jalapeño and garlic in olive oil until fragrant, about 8 or 9 minutes.
  • Using fork, break apart tomatoes in the can.
  • Add tomatoes, paste, spices, sugar and vinegar to the onion mixture in the saucepan. Stir well. Continue to heat until sugar is dissolved, about 10 or 15 minutes.
  • Remove from heat and cool for 15 or 20 minutes.
  • Using electric blender, blend one cup of mixture at a time until completely smooth.
  • Return to same saucepan and cook on low heat until thickened, stirring occasionally to ensure it doesn't stick to the bottom. About 45 minutes.
  • Makes 3 cups. Allow to cool before storing in the refrigerator.

Nutrition

Calories: 15kcal

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24Bite Recipe: Mild Homemade Ketchup with Jalapeño Recipe by Christian Guzman
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Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe

I recently made Green Chicken Enchiladas. I used some purchased green enchilada sauce but I wanted to try to develop a recipe myself instead. It’s always better when it’s homemade!

24Bite Recipe: Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe by Christian Guzman

Identifying Chile Peppers

24Bite: Mexican chile peppers: Arbol, Pasilla, Guajillo, Poblano, Habanero, Jalapeno by Maxim Tatarinov via 123rf.com

The primary pepper in this green enchilada sauce is the Poblano Pepper. It’s the large pepper shown in the image above and is about the size of a typical green bell pepper. It isn’t hugely spicy on the spice scale so any heat to your sauce will be added with the jalapeño.

24Bite Recipe: Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe by Christian Guzman

To begin this recipe, you will roast your poblanos. I cut them in half and placed them on a sheet pan with parchment paper with skin side up. You can see the difference in size in the image above, with all the Poblanos being in front and the Jalapeños there in the back.

I’m not a fan of very spicy food so I used only two jalapeño peppers and I removed all of its seeds and membranes, which is where you’ll find most of that heat.

Once the roasted peppers are cooled about 10 minutes, you can remove the skin which will now look like a thin plastic film. It’s not really plastic, of course. You peel that off and discard.

24Bite Recipe: Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe by Christian Guzman

If you prefer more spice, try using a different pepper until you get the taste you like. Anaheims are popular without a tremendous amount of heat. For more heat, serranos and, of course, habaneros are popular. Chipotle and ghost peppers are showing up a lot. Ghost peppers, wow! I don’t even want to think about it.

My mom has taught me to appreciate the taste of the sauce rather than it having so much heat that all you feel is the heat, but I know people have different levels of pepper heat resistance. Mine is just really low. ha!

What are Tomatillos?

24Bite: Ingredients for Salsa Verde sauce: tomatillos, onion, Jalapeno peppers and garlic, cilantro by Maxim Tatarinov via 123rf.com

Tomatillos are small fruits that are covered with a papery husk. That may sound strange at first, but hey, corn is also in a husk and there’s no problem there, right?! Once you peel off the husk, clean off the sticky residue from the fruit before you use it in your recipes. It looks just like a baby green tomato, but it’s not really a tomato.

A tomatillo, just like a tomato, can be eaten raw, chopped in a salad. You can roast them too. Be aware that it will pretty much disintegrate when you roast them so don’t try it on a cookie sheet without raised sides. They could burst and run over into your oven. I didn’t roast them for this recipe, but you could. Just be very careful not to make a mess when you’re transferring from sheet pan to the stock pot.

The tomatillo is a little tart, but not spicy like a pepper. It’s kind of a citrus-y sort of tart. Cooking it gives it a more mellow taste and roasting will bring out the sweet tones through caramelization.

24Bite Recipe: Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe by Christian Guzman

Canning for Shelf Stability

I didn’t preserve these jars of sauce, but you can, if you like. I ended up with three pints and I just put them in the freezer. But, if you want to can them, be sure to use a pressure canner and can them at 10 pounds of pressure for 55 minutes, or according to your manufacturer’s instructions.



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5 from 1 vote

Green Enchilada Sauce with Roasted Chiles and Tomatillos

A delicious, mild Mexican chile verde sauce, perfect for enchiladas or eaten with tortilla chips. Increase or decrease to your favorite level of spicy heat by changing the peppers.
Prep Time25 mins
Cook Time1 hr 10 mins
Cooling Time30 mins
Total Time2 hrs 5 mins
Course: Sauce
Cuisine: Mexican, Tex-Mex
Keyword: Chile, Garlic, Jalapeño, Onions, Poblano
Servings: 24 1/4 cup servings
Calories: 33kcal
Author: Christian Guzman

Equipment

  • Large Sheet Pan
  • Parchment Paper
  • Stock Pot
  • Immersion Blender or Standing Blender

Ingredients

  • Cooking Spray
  • 2 pounds Poblano Peppers about 7 or 8
  • 2 Jalapeño pepper
  • 2 tablespoons Olive Oil
  • 1 pound Tomatillo about 8 or 9
  • 1 large Onion chopped
  • 1 whole Garlic Bulb minced
  • 3 cups Water
  • 1 teaspoon Cumin
  • 1 teaspoon Salt
  • Juice of One Lime
  • 1/4 cup Cilantro chopped

Instructions

  • Preheat oven to 400°.
  • Wash and dry all peppers. Cut in half lengthwise. Remove stems, seeds and membranes.
  • Place parchment paper on large sheet pan and spray with cooking spray.
  • Place peppers with skin side up and place in preheated oven. Cook for 30 to 40 minutes until it looks like the skin is charred.
  • Remove from oven, place in a bowl and cover with plastic wrap for 10 minutes. Let them cool a little bit more if they're still too warm to the touch.
  • Carefully remove the thin plastic-y looking skin and chop the peppers.
  • Remove husks from tomatillos and wash to remove the sticky residue. Dry then chop.
  • In a stock pot, over medium heat, add olive oil, onions, garlic, chopped peppers and chopped tomatillo.
  • Cook until onions are a little transparent and fragrant, about 10 minutes.
  • Add water, cumin and salt. Continue cooking, stirring occasionally, for about 30 minutes, until tomatillos are completely soft.
  • Remove from heat and allow to cool for 30 minutes. Add lime juice and chopped cilantro. Stir well.
  • Using an immersion blender, blend well. If using a standing blender, blend about a pint at a time. Makes 3 pints.
  • If you would like to can (preserve) for shelf stability, use a pressure canner at 10 pounds pressure for 55 minutes, or according to manufacturer's instructions.

Notes

1 pint is perfect for my Green Chicken Enchiladas.

Nutrition

Calories: 33kcal

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24Bite Recipe: Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe by Christian Guzman
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Lasagna Pizza with Homemade Meat Sauce Recipe

Can you pizza it? Try your lasagna in pizza style next time. You won’t have to worry about a fork. Just pick it up and eat!

24Bite Recipe: Lasagna Pizza with Homemade Meat Sauce Recipe by Christian Guzman

Make Red Sauce

For this recipe, I’ve started with the Meat Sauce. It’s important to start with the sauce in order to save time. It will need to simmer for a bit while you’re preparing the other ingredients.

After you brown your ground beef, be sure to chop it. Unlike a pizza you might normally have, you don’t want clumps of ground beef. You’re making a Meat Sauce and you want everything to be finely chopped.

It’s best to get a nice fine dice with the vegetables so use an Ulu, if you can. Not only is it easier but it’s safer as well.

For the carrot, I used one of those long zesters like you would use to make lemon or lime zest. If you zest it, it will cook so much more quickly.

Assemble the Pizza

Spreading the ricotta is easy, just like frosting a cake. It’s a little more difficult to get the Meat Sauce on the top of the ricotta. If you distribute little piles of Meat Sauce on top then carefully smooth, it will be easier.

24Bite Recipe: Lasagna Pizza with Homemade Meat Sauce Recipe by Christian Guzman

Garnish with chopped green onion and red pepper flakes. Serve with a fresh garden salad. My mom says to serve it with a nice pinot noir or merlot.



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5 from 1 vote

Lasagna Pizza with Homemade Meat Sauce Recipe

Can you pizza it? Try your lasagna in pizza style next time. You won't have to worry about a fork. Just pick it up and eat!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course, Pizza
Cuisine: American, Italian
Keyword: Ground Beef, Mozzarella Cheese, Onions, Pizza, Ricotta Cheese, Spinach, Tomato
Servings: 8 slices
Calories: 391kcal
Author: Christian Guzman

Ingredients

Meat Sauce

  • 1/2 pound Ground Beef
  • 1/2 cup Onion diced
  • 1/2 cup Bell Pepper diced
  • 1/2 Carrot minced or zested
  • 4 Garlic Cloves minced
  • 1 tablespoon Olive Oil
  • 3 ounces Tomato Paste
  • 1/2 cup Chicken Stock
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Basil
  • 1/2 teaspoon Red Pepper Flakes
  • 1/2 teaspoon Salt

Pizza Toppings

  • 1 cup Ricotta Cheese
  • 1/2 cup Raw Spinach chopped
  • 1/2 cup Parmesan Cheese shredded
  • 2 cups Mozzarella Cheese shredded

Instructions

  • Make pizza dough according to instructions or use a pre-purchased pizza crust, if you prefer. Note that, if using the pizza dough at the link, you will need to start several hours earlier or the day before.

Make Red Sauce

  • In medium saucepan, on medium high heat, crumble and cook ground beef, about 10 minutes. Drain, reserving about 2 tablespoons fat. Remove cooked beef from pan and finely chop. Return to pan.
  • Add onions, bell pepper, carrot and garlic. Stir. If it's really dry and sticking to pan, add the bit of olive oil. Cook until onions are translucent and fragrant, about 6-7 minutes.
  • Add tomato paste and 1/4 cup chicken stock. Stir. The sauce needs to be easily spreadable without clumping together in big lumps but not so wet that it will drain off the pizza. Think "ketchup consistency".
  • Add remaining stock, about a tablespoon at a time until you get the desired consistency. Add seasonings. Reduce to simmer, stirring frequently, and allow to continue cooking while preparing the remainder, about 15 minutes.

Assemble Pizza

  • Preheat oven to 425°.
  • Spray pizza pan with cooking spray. Place crust on pan and pinch the edges a little, if you like. This helps to catch the sauce from spilling over.
  • In small mixing bowl, mix together ricotta cheese, spinach and Parmesan cheese. Evenly spread ricotta mixture on the dough with the back of a spoon or spatula.
  • Evenly distribute meat sauce over ricotta. Evenly distribute mozzarella cheese over top.
  • Cook for 15-20 minutes, or until done. Cool slightly and cut into 8 pieces. If desired, garnish with chopped green onion, freshly cracked pepper and red pepper flakes.

Nutrition

Calories: 391kcal

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24Bite Recipe: Lasagna Pizza with Homemade Meat Sauce Recipe by Christian Guzman
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Bacon and Eggs Breakfast Pizza Recipe

Bacon and Eggs Pizza gives a whole new meaning to having pizza for breakfast!

24Bite Recipe: Bacon and Eggs Breakfast Pizza Recipe by Christian Guzman

This recipe works really well if you make the toppings and dough the night before. That means that you’ll just need to get up, roll out the dough, top it and throw it in the oven. The worst part is trying to cook bacon to save it for later. Wow, that’s super tough, but you can do it!

24Bite Recipe: Bacon and Eggs Breakfast Pizza Recipe by Christian Guzman

Homemade Pizza Dough

I prefer the homemade pizza dough I make in the bread machine. The recipe for Homemade Pizza Dough is here. If you want to make your own dough, I recommend that you check out that recipe because it’s in the bread machine and SO EASY!

Use my pizza dough instructions or your own or even the pre-packaged completed dough, if you prefer. If you’re using homemade pizza dough, try to refrigerate it for at least 4 hours or overnight.

This recipe calls for one-half the pizza dough so you’ll be able to use the other half for another pizza.

Because tomatoes are so wet, I’ve suggested Roma tomatoes. Before you use them, scoop out the insides. That’s where most of the water resides. Just scoop that out and discard. You’ll be using only the meat of the tomato.

24Bite Recipe: Bacon and Eggs Breakfast Pizza Recipe by Christian Guzman

If you like, you can pre-cook your pizza dough a little before adding the toppings. It wasn’t necessary for this thinner crust but, if you prefer a thicker crust, it may not cook all the way and will be a little “doughy” in the middle.



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5 from 1 vote

Bacon and Eggs Breakfast Pizza Recipe

Bacon and Eggs Pizza gives a whole new meaning to having pizza for breakfast!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Brunch, Pizza
Cuisine: American
Keyword: Bacon, Cheddar Cheese, Eggs, Mozzarella Cheese, Onions, Tomato
Servings: 8 slices
Calories: 419kcal
Author: Christian Guzman

Ingredients

Pizza Toppings

  • 2 tablespoons Butter
  • 6 large Eggs
  • 1/8 cup Heavy Cream
  • 8 slices Cooked Bacon crumbled
  • 1/2 medium Onion chopped
  • 2 Roma Tomatoes seeds scooped and discarded then chopped
  • 1 cup Cheddar Cheese shredded
  • 1 cup Mozzarella Cheese shredded
  • Cooking Spray

Cream Sauce

  • 1 tablespoon Butter
  • 1/2 cup Heavy Cream
  • 1 tablespoon Flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper

Instructions

  • Make pizza dough according to instructions or use a pre-purchased pizza crust, if you prefer. Note that, if using the pizza dough at the link, you will need to start several hours earlier or the day before.

Scrambled Eggs

  • In skillet on medium low heat, melt butter, about 2-3 minutes.
  • In medium bowl, briskly whisk together eggs and milk until thoroughly mixed.
  • Add egg mixture to butter and cook the eggs just until done, stirring slowly throughout. Don't allow to overcook, about 6-10 minutes.

Make Cream Sauce

  • Place butter in small saucepan on medium heat until melted, about 1-2 minutes.
  • In small bowl, mix together cream, flour, salt and pepper, until smooth and lumps are removed. Add to saucepan and cook until thickened, stirring often, about 5-6 minutes.

Assemble Pizza

  • Preheat Oven to 425°.
  • Spray pizza pan with cooking spray. Place crust on pan and pinch the edges a little, if you like. This helps to catch the sauce from spilling over.
  • Evenly spread the sauce on the dough with the back of a spoon or spatula.
  • Evenly distribute scrambled eggs, crumbled bacon, onions, tomatoes and cheeses.
  • Cook for 15-20 minutes, or until done. Cool slightly and cut into 8 pieces. If desired, garnish with chopped green onion, freshly cracked pepper and red pepper flakes.

Nutrition

Calories: 419kcal

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24Bite Recipe: Bacon and Eggs Breakfast Pizza Recipe by Christian Guzman
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Spanish Rice with Tomatoes and Cilantro Recipe

Moist and delicious, the perfect traditional side dish for enchiladas, tamales, tacos and more. Add leftover ground beef or chicken to make it a meal in a bowl.

24Bite Recipe: Spanish Rice with Tomatoes and Cilantro by Christian Guzman

The best part of Spanish rice is that beautiful color! You get it by sauteeing the rice in oil before adding the liquid. This is really the most important part! Don’t leave it out.

To give this rice even more moist and delicious flavor, use both the drained liquid from the tomatoes AND the chicken stock. You can, of course, use only chicken stock, but you’re going to get more color if you use the tomato liquid too.

The tomatoes I’ve used already have a lot of flavor already but you can also add any other of your favorite seasonings such as cumin, garlic, salt and pepper when you add the tomatoes and liquid to the rice.

24Bite Recipe: Spanish Rice with Tomatoes and Cilantro and Green Chicken Enchiladas by Christian Guzman

I’ve served this as a side dish with my Green Chicken Enchiladas but it’s also delicious with some leftover ground beef or chicken for a meal in a bowl.



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5 from 1 vote

Spanish Rice with Tomatoes and Cilantro Recipe

Moist and delicious, the perfect traditional side dish for enchiladas, tamales, tacos and more. Add leftover ground beef or chicken to make it a meal.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: Mexican, Tex-Mex
Keyword: Chicken Stock, Rice, Tomato
Servings: 6 servings
Calories: 181kcal
Author: Christian Guzman

Ingredients

  • 14.5 ounces Red Gold Petite Diced Tomatoes, Chiles, Lime and Cilantro
  • 2 cups Chicken Cooking Stock
  • 2 tablespoons Olive Oil
  • 1/2 Onion
  • 1 cup Uncooked White Rice

Instructions

  • Drain tomatoes, allowing liquid to drain into a 2-cup measure. Once completely drained, add chicken stock until the total liquid measures 2 cups.
  • Heat olive oil over medium heat for about 2-3 minutes.
  • Place cut side of onion in heated oil and stir it around, allowing the onion to infuse with the oil, about 3 or 4 minutes.
  • Remove onion and set aside for something else.
  • Add rice to pan and, stirring often, saute until the rice is golden, about 7 or 8 minutes.
  • Add chicken stock mixture and drained tomatoes, stir.
  • Reduce heat, cover and simmer 20 minutes, stirring occasionally, until liquid is absorbed, about 20 minutes. 6 servings.

Notes

Garnish with bits of cilantro, crumbled Queso Fresco and a squeeze of lime, if desired.

Nutrition

Calories: 181kcal

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24Bite Recipe: Spanish Rice with Tomatoes and Cilantro by Christian Guzman
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