My Account   |   View Cart

News And Events Title for Left

Cooking School

 Weekend Classes-

October 14-16, 2016

November 11-13, 2016

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

NEWS, NEWS, NEWS

25% OFF All Chile Products until September 24, 2016 plus Free Gift with every order of $25.00 or more.

Pre-order my next 2 cookbooks from any of the 4 sources and you will get an autographed nameplate and really help our rating!

Amazon

Barnes and Noble

Indiebound

iTunes

Revisesd, 2nd edition of 'Jane Butel's Southwestern Kitchen" to be published October 4, 2016.

Southwestern Kitchen book cover 2016

Jane Butel's newest cookbook, "Simply Southwestern"   will be published November 22, 2016.

ORDER NOW:

Amazon

Barnes and Noble

Indiebound

iTunes

Simply Southwest book cover

 

 Blog Updates

Recent video recipe:
POSOLE

Posole

 What do you want to see featured on our new blog?

Email us to make suggestions about post features!

Blog link: Southwest Cooking with Jane Butel

 
 

ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

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

Grilling Gift Box

 

 

This Grilling  Gift Box  is on special for $35.00 until July 13, midnight, 2016.

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

Click here to buy now

 

Click here to see
a preview of the book
.

 

 

 


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.

 
Sign Up For Jane Butel's E-Newsletter,
Butel's Bytes
Home
About Jane
Featured Recipes
E-Newsletter
Blog
10 Favorite Recipes Sign up
Twitter
Follow Jane Butel
On Twitter
Facebook Logo

Follow Jane Butel
On Facebook



♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦

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

© Copyright 2011 All Rights Reserved. TEX MEX Inc. Privacy Policy.

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

 

Powered by Full Partner