Mexican Cooking

Over the years I've carried some of my favorite Mexican recipes with me and made them time and again for friends and family.  Now that I'm back in Texas, I really can enjoy all of these recipes more

than ever! Cooking is such a part of each ethnic culture which makes it very unique in itself.  


Spanish Rice

1 Cup of long grain white rice

2 cups of water

1 8 oz. can of tomato sauce

1 tablespoon of Spanish Rice seasoningpre-mix from Don Juan Spices or Bolmer's Fietsa brand

1 large bag of mixed vegetables

Add all ingredients into a large skillet which has a fitted cover, mix well and allow to come to a boil. After reaching

a boil turn down on low heat and let simmer for about 20-25 minutes.

Avacado Salad

2-3 ripe Avacados

1-2 large, ripe tomato

1 small chopped onion

1 small bunch of cilantro

1 Bell pepper or anaheim chile

Juice of 1 lime

Mash avacado with a fork.  Add vegetables and mix together with lime juice.  Garnish with lime slices and cilantro.  

Ranchero Beans in the Crockpot

I like to cook pinto beans in the Crockpot.  You can skip the time it takes to soak them overnight, if you'd like.

2 cups of dried pinto beans

8-9 cups of water

1 large chopped onion

1 tablespoon of ground cummin

2 large garlic cloves

salt and pepper to taste

1 teaspoon of paprika

1-2 chopped tomato

1 small bunch of cilantro

Optional- 1/2 pound of bacon or ham for flavor.  I skip this for a vegan/low fat dish.

Cook beans, seasonings, garlic and onion for about 8 hours on high in pot, stirring a few times throughout the day.

The last hour add the tomato and cilantro.  Serve with warmed tortillas and enjoy.


Later on I will add some more of my favorites.  The above are very simple recipes anyone can make.