Mexican Stuffed Red Peppers

 

Try these awesome stuffed peppers for an easy meal. The red peppers add a nice sweetness to the spicy rice, onion, and corn filling.

Ingredients:::

• 2 large red bell peppers
• Fresh Mutton
• Vegetable oil - 1 teaspoon
• Chopped onion - 1 cup
• Bottled minced garlic - 2 teaspoons
• Diced tomatoes with jalapenos or mild green chilies - 1 can (15 ounces)
• Frozen yellow corn kernels - 1 cup
• Cooked white rice - 1 cup
• Salsa-cheese sauce - 1 cup

Method:::

1. Cut peppers in half length-wise (top to bottom). Remove stem, seeds, and membranes. Rinse well. 
2. Place in a 2-quart, microwave-safe casserole dish that has a lid. Cover and microwave 3 minutes on high. Remove dish to counter and let stand, covered, to continue steaming.
3. Meanwhile, if mutton is frozen, run hot water over it to remove packaging. Place on microwave-safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting. 
4. Meanwhile, heat oil on medium-high in an extra-deep, 12-inch skillet. 
5. Peel and coarsely chop onion, adding to skillet as you chop. Add mutton, stirring and turning occasionally to break up any chunks. 
6. Add garlic and continue to cook, stirring frequently, until meat is crumbled and completely browned through, 5 to 6 minutes.
7. Reduce heat to medium. 
8. Add tomatoes with juices, corn and cooked rice. Stir well. Reduce heat to low, and stir in salsa-cheese sauce. 
9. Continue to cook until sauce is heated through, about 2 more minutes. 
10. Spoon mutton mixture into steamed pepper halves and serve.

Mexican Rice

Mexican Rice

“Mexican Rice” also known as “Spanish Rice” is delicious Mexican dish made from white rice, tomatoes, garlic, onions, etc. 

Ingredients:::

Ingredients

• Tomatoes, very ripe and cored - 12pc
• Onion - 1 medium
• Jalapenos - 3 medium
• Long grain white rice - 2 cups
• White oil  - 1/3 cup
• Garlic cloves - 4 minced
• Chicken broth - 2 cups
• Tomato paste - 1 tablespoon
• Salt - 1 1/2 teaspoons
• Fresh cilantro, minced - 1/2 cup
• Lime - 1pc

Method:::

1. Adjust rack to middle position and preheat oven to 350.
2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick.
5. Heat oil in heavy bottomed oven-safe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. 
6. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
7. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
8. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
9. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
10. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.