Come to see me at Pie Mania this Saturday, Dec. 7 at Builder's Source, 308 Menual NE, 1 to 3 PM for my free pie making demonstration. The event lasts until 5 PM and there will be 8 other chefs and benefits the Road Runner Food Bank.
Going to London? If so, put 100 Hoxton, a new Mediterranean and Middle Eastern restaurant on your "Must Do" list. For more information, check out my latest blog.
ALL CHILE PRODUCTS 25% OFF UNTIL MAY 10, 2013 ORDER NOW!
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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.