Mexican Rice

Yield: 7 servings
Category: Side
Cuisine: Mexican
Source: Mom

Ingredients

2 cups long grain white rice
3 cups water
1 whole bell pepper
1 whole white onion
2 tbsp tomato paste
4 tbsp vegetable oil
2 1/3 tbsp salt
4 tsp pepper
2 1/4 tsp onion powder
1 1/2 tsp cumin
2 1/4 tsp garlic powder
411 g tomatoes (canned) (diced)

Instructions

1 - Add the cooking oil, rice and Mexican Spice Mix into a large pot.
2 - Set heat to high, and stir constantly as to not burn the rice.
3 - Just as some of the rice begins to turn the tiniest bit brown, add the water and immediately cover
4 - Once the water comes to boiling, set the heat to medium.
5 - Add in the bell pepper, onion, tomato and tomato paste, mixing well until the rice becomes a uniform pinkish red color.
6 - Recover and Wait five minutes.
7 - Set the heat to low. Wait five minutes.
8 - Remove the pot from the heat, and wait five more minutes.
9 - Uncover the rice, and fluff the rice using a rice paddle or spoon.

Notes

Makes 7 servings at ~50g carbs per serving.
Calories 286
Total Fat 6g
Total Carbohydrate 49g
Protein 5g

Carne Guisada

Yield: 5 servings
Category: Entree
Cuisine: Mexican
Rating: 5/5 stars
Source: Ama

Ingredients

2 pounds beef chuck roast
1/2 whole bell pepper
1/2 whole white onion
6 3/4 ounces diced tomatoes
2 1/3 tbsp salt
4 tsp pepper
2 1/4 tsp garlic powder
2 1/4 tsp onion powder
1 1/2 tsp cumin
1/4 cup flour
Water (as needed)
1 tbsp vegetable oil

Instructions

1 - Cut the beef chuck roast into cubes of roughly 1/2 inch square. (You can substitute pre-cut stew meat here if you'd like).
2 - Dice the bell pepper and onion.
3 - Using a colander, drain the tomatoes.
4 - In a mixing bowl, coat the meat with the flour by hand mixing the pieces
5 - Add the oil to the large pan and heat it on medium high until the oil becomes runny.
6 - Add the meat to a large pan at medium high heat and stir fry it until the meat is greyish-pink.
7 - Add in the bell pepper, white onion and tomatoes, and continue stir-frying until the meat is lightly browned.
8 - Add in hot water so that the meat is nearly covered.
9 - Add the spices and stir to combine well.
10 - Set stove to high, and bring to a boil.
11 - Drop the heat to medium high. Allow to stew and reduce the gravy to half of the original amount of water, stirring occasionally, about 30 to 45 minutes.
12 - Once reduced, take off heat. The gravy will thicken as it cools.

Notes

Makes 5 servings at ~533 calories.
Calories 514
Total Fat 30g
Total Carbohydrate 9g
Protein 36g