Mexican Food

We love Mexican food, in fact, Monday at our house is "Taco Monday." With this post, I'm hoping to create a series of posts based on helping the boys to make and eat Mexican. We will start with the basics--rice and beans--and in subsequent posts move on to tacos with various fillings.

Mexican Rice (Carrera style)

The key to making the Mexican rice we make is Sazon Goya seasoning.

One packet of this in the rice makes all the difference. Frankly, the only difference between plain white rice and the reddish Mexican rice we serve is a little tomato sauce and one of these packets.

Rice is easy.

2-3 tablespoons oil

Rice to water in a 1:2 ratio (ie 1 cup rice :: 2 cups water)

1 tablespoon salt

1 Sazon Goya packet

2-3 tablespoons tomato sauce

Directions:

1. Heat the oil in a saucepan that has a lid, and fry the rice until white.

2. Add the water, salt, Sazon Goya and the tomato sauce. Taste the water because what the water tastes like is what the rice will taste like.

3. Bring to a boil, turn the heat down and simmer covered with the lid for 20 minutes.

4. DO NOT LIFT THE LID OR THE RICE WILL BE STICKY.

5. After 20 inutes tur off the rice and let sit covered until the meal is served.

Beans

The beans are a different matter. The best thing to do if you don't have a pressure pot is to buy a can of beans from the store and heat them up.  If you have a pressure pot (or an instant pot) cook the beans and favor them with salt, garlic and whatever else you like. But seriously, go with the canned beans--black beans or pinto beans, name brand or store brand, find what you like.