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Cook ahead Spanish Rice
In a skillet parch 1 cup Rice, add 1 small can tomato sauce, season with
salt, a sprinkle of garlic powder, sprinkle ground camino seeds add three
cups water or enough water to come close to top of skillet. Cook over a
high fire until water bubbles. Immediately turn fire low, cover with a
tight lid and allow this to cook.
Meat paste
1 pound ground chuck
½ teaspoon tumeric
Sprinkle garlic powder
Sea salt to taste
1 cup oatmeal
1 cup grated cheese
1 diced fresh tomato
corn tortillas
Sauce
2 green onions
Handful of mint leaves
3 violet leaves (if you grow them)
If you do not have mint and violet leaves just use 1 more green onion
2 small limes
1 small can tomato sauce
Salt to taste
Cook 1 cup of oatmeal by pouring oatmeal into boiling water in a pan of
water until it takes up the moisture. If there is water left after this
just pour it off. Turn fire very low and cover to cook, but watch this
carefully since it does scorch.
Brown in skillet 1 pound ground chuck over which you have sprinkled garlic
powder, ½ teaspoon tumeric. salt to taste. Cook until done but not over
cooked meat. Pour this into large bowl and add the cooked oatmeal. With a
potato masher work these together until they are smooth. Take a fork and
stir some more until you work meat into a paste. A hand held electric
mixer does this easier.
Make a sauce with 1 can tomato sauce by dicing and adding the onions, mint
and violet leaves and juice of 2 limes. Leave the seeds. Teach your
children to crunch these. They are very good for them.
Dice one fresh tomato
Spread a corn tortilla you have heated already with 1 Tablespoon of the
rice, 1 Tablespoon of the meat paste, 1 Tablespoon sauce. Fold soft
torilla over. Serve on plate with a sprinkle of diced tomatoes, sprinkle
of grated cheese, a tablespoon of the sauce and a leaf or two of mint
beside it.
This is better to eat with a fork rather than with the fingers.
If I have vegetarians and for myself I substitute well cooked beans
instead of the ground beef for this recipe. |
