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Cooking School

 Weekend Classes-

November 14-16, 2015

Week-Long Class-

February 22-26, 2016

August 22-26, 2016

 For more information and to sign up, click on the specific dates you are interested in.


The fall weekend cooking classes are NOW ON SALE at 50% off or $575.00. To register click the dates you are interested in.

NEW DAY CLASSES OCTOBER 6, 8 AND 22, 2015.  To register, click the class you are interested in or call us at 505-301-5765. 

For classes further ahead than listed, go to the cooking school link.


Octrober 22, Taco-Mania, 6 PM. Full Participation Class.  Register Now.

World's first electric wine aerator, now available. Quick, easy to operate, leaving all sediment in bottom of bottle.  A must have for the home and professional wine enthusiast.

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Blog link: Southwest Cooking with Jane Butel



Our wonderful pure, fresh chiles, spices, ingredients and wine and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.


Our Gift boxes are a great present for most anyone anytime.

Best of Mexican Regional Recipes

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.

Softbound Printed Edition

for $2.99

Click here to buy now


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a preview of the book





(Rice with Plantains)

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.

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Best of Southwestern Grilling cookbook cover
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.

Softbound Paperback $10.95

Now On Kindle! $2.99

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622 • Site Map My Account


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