ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
Platanos, a cousin of bananas, are much starchier and are best very green for this recipe. The flavors of this recipe make a delicious side dish for most any Mexican entree. Stewed black or pinto beans can be mixed into this dish for a filling for burritos or as a stand alone vegetarian entree.
Yield: 6 to 8 servings
2 Tablespoons butter or margarine
1 cup diced red and green bell pepper
1 cup chopped onion
2 garlic cloves, minced
2 teaspoons ground cumin
1 1/2 cups basmati rice
2 1/2 cups chicken broth
3 medium plantains, sliced about ¼ inch thick (2 cups)
1/4 cup vegetable oil
1. Melt butter in a large saucepan. Add rice, bell peppers and onion and cook until onion is translucent. Add garlic and cumin, mixing to combine. Add broth and reduce heat. Cover and steam 15 minutes. Check for doneness, adding more stock if needed.
2. Meanwhile, shallow fry sliced plantains in vegetable oil heated to 375°(medium hot). Fry until crisp, being careful not to burn. Drain on paper towel, and fold into rice when cooked.