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Cooking School

 Weekend classes-

May 16-18, 2014

July 18-20, 2014

September 12-14, 2014

October 10-12, 2014

November 7-9, 2014

Week long class

 April 27-May 2, 2014

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

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

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 Special Culinary Cruise with Jane Butel, November 8 to 15, 2014 to West Coast of Mexico with Classes, Tours and Wine Tasting. First 8 to sign up will be seated at Jane Butel's VIP table.

MUST REGISTER BEFORE MAY 31, 2014! 

 

 

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POSOLE

Posole

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Blog link: Southwest Cooking with Jane Butel

   
 

ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

Our wonderful pure, fresh chiles, spices and ingredients 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
$12.95


NOW ON KINDLE FIRE
for $2.99

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MEXICALI RICE PILAF

This Salsa-Flavored Rice is perfect with seafood or poultry entrees. When made with vegetable stock, it is a good vegetarian dish and is flavorful enough to stand on its own as an entrée.

Cooking Time: 16 or more minutes

Yield: 4 servings

 

2 cups chicken or vegetable broth or stock

1 cup uncooked long-grain rice

½ cup parched, peeled and chopped green chiles (2 to 4 chiles or 1, 4 oz can)

½ cup chopped Spanish onion

½ cup chopped tomato

1 clove garlic, minced

Salt to taste (may not be needed, depending on the broth or stock used)

 

  1. Bring the stock to a boil in a 3 qt. saucepan with a close-fitting cover. Add the rice, chiles, onion, tomato and garlic. Taste to determine the need for salt.
  2. Reduce the heat, cover and simmer for 15 minutes or until all the liquid is absorbed. Taste and adjust the seasonings. Serve hot.

 

Per Serving: Calories 219, Protein 6 g, Carbohydrates 45 g, Fiber 2 g, Fat 2 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 60 mg.

 
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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  
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