This rice is easy to make, a little spin to the plain white rice.
Every time I make this rice, people can’t really tell what’s exactly in it, mmhhhh, my secret is now in your hands.
You need to make your favorite version of white rice, steam, fry, with butter or olive oil. I did steam with garlic, that’s it.
Once your white rice is done, transfer it to a large bowl, let it cool down a bit…
add the chopped cilantro,
Add the juice of 2 lemons or limes, I prefer limes.
Toss some more…And you are done my friend!
Adding two ingredients to the equation, easy math, I like it.
1/2 Lb White Rice already cooked
1 bunch of cilantro (chopped)
2 limes (the juice)
Let the rice cool down, add the chopped cilantro and toss,
add the lime juice and toss some more.
The term comes from “tostar” which means to toast.
Tostones, also known as “Patacones”, are a Caribbean favorite side dish or snack.
I became hooked on tostones the first time I tried them, how can anyone resist all that crunchy goodness?
I eat them with salsa and some times with some oozy melted cheese. I have them with any saucy dish too.
You need three green unripe plantains:
and cut them into slices, about 1 to 1 1/2 inches think.
Preheat the oil in a deep frying pan, add the plantains.
All to the oil,
Fry each side until golden,
it will take about 2 to 3 minutes..
This is my secret weapon, called “Tostonera” or “Sope machine”
Smash each piece until flat.
Back to the oil for another hot bath.
Flip them again and make sure they get a firm surface.
Drain on paper towel.
Season with salt as soon as they are out of the frying pan.
Serve with cheese or salsa or both.
Oil, for frying
3 green unripe plantains
1. Peel away the plantains’ skin and cut them into slices, about 1 to 1 1/2 inches thick.
2. Preheat the oil in a deep frying pan, add the plantains and fry each side until golden, about 2 minutes. Make sure to not overcook.
3. Smash each piece until flat.
4. Fry the plantains again until the surface is firm.
5. Drain on a paper towel.
6. Season with salt.
When it comes to eggs, it can’t get simpler than Huevos ahogados. A Mexican egg dish, the name translates to “Drowned Eggs”, drowned with love in a semi thin salsa (sauce).
A brothy dish, for a cold winter morning. They also work well for brunch.
You need four eggs for two portions.. I like my portion to be four, but that’s just me, love Huevos Ahogados.
Use your favorite salsa, green, red, hot, mild,….
This time I used spicy red, mmhh, mmhh..
Bring the salsa to a simmer, carefully crack each egg and let Miss. Salsa & Mr. Egg be joined.
Sprinkle some fresh pepper.
Cook for about 3 to 4 minutes or until they are done (no more transparent white).
Serve them hot.
I like serving mine in cazuelas (clay bowl), not only for the look but because cazuelas retain the heat for a longer time.
Use some fresh cheese and cilantro to garnish and warm tortillas to devour them.
4 Cups of tomato sauce (you could use any kind of sauce you like)
Salt and pepper to taste
Fresh cheese and Cilantro to garnish
In a medium saucepan, bring the salsa to a simmer, add the eggs, salt and pepper, and let the eggs cook.
Serve while they are warm. Garnish with fresh cheese and cilantro.
We took a walk through our neighborhood and look who I found, right in front of what I think is his house..
He’s always coming to visit me in the mornings, spying through my windows with his elegant walk, like he’s walking on the entrance of a red carpet event.
He was enjoying the day, “Mmmhhh, nice weather..meow
What? Is that you? I think, that’s you, yes, you lady, the new neighbor..”
“What are you doing?”
“Grrrrrr…. Are you spying on me?!” “You are, aren’t you?!”
“Yes, my eyes are BLUE, get over it.”
Arrogant cat. I know he likes me, how do you explain he looks through my windows every morning?
The taste of this chicken is sweet and sour, juicy, fruity like, mmhhh..
Season the chicken with salt, pepper and cumin.
If you have time, let it marinate for 30 minutes, if not, just continue with the recipe, the result is tasty anyway.
Peel off and dice two apples.
A hungry hand, stealing my apples… ghhrrrrrr..
Add a can of diced tomatoes and mix, pour in the raspberry jam already dissolved in the apple cider vinegar, the chicken stock, stir and bring to a boil.
Last, add the diced apples, a cup of raisins and the French tarragon.
Let the sauce reduce until you get something like this:
Serve with white rice,
1 ½ Lbs. Of boneless chicken thighs
2 tablespoon of Olive Oil
Fresh grounded pepper
2 garlic cloves
2 apples (peeled and diced)
1 cup of raisins
1/2 cup of Apple Cider Vinegar
2 cups of water (or chicken stock)
1 can of diced tomatoes
2 tbsp. of raspberry jam
½ Onion (sliced)
French tarragon about 2 tbsp.
1. Cut the chicken into small pieces and season with salt, pepper and cumin. If you have time let it marinate for thirty minutes.
2. Heat the olive oil and add the sliced onion and garlic cloves, add the chicken and let it cook over medium heat.
3. Reduce the heat and add the tomatoes.
4. Dissolve the raspberry jam in the apple cider vinegar, then mix with the chicken stock and add to the chicken.
5. Add the apples and raisins.
6. Sprinkle the French tarragon and let the sauce reduce.
7. Serve with tostones (fried plantains) or white rice and warm corn tortillas.