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NEWS, NEWS, NEWS
I will be selling and autographing my cookbooks at 10% off, passing out favorite appetizers and conducting a drawing for a free cooking class on May 19 from 4 to 8 PM at Prized Possessions in Corrales. Looking forward to seeing you then!
Check out this new story about our school in the current edition of New Mexico Homes. Just click on this link http://www.newmexicohomes.
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.
This Chiles 4 Health Gift Box is perfect for spring and summer gift giving.
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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.
1 Tablespoon chicken boullion base, such as Better Than Boullion*
1 Tablespoon butter
1 cup long grain rice
¼ cup Tomatillo based Salsa Verde
1 Tablespoon fresh cilantro, coarsely chopped
Bring the water, lime juice, chicken base and butter to a boil. Then add the rice and stir and cover and simmer for 15 minutes or until rice is tender and fluffy. When done, stir in the salsa and the cilantro and cover to fluff for a few minutes before serving or storing.
*If desired, you may use chicken stock instead of the water and bouillion.