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Easy Mexican Rice

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Mexican Rice

Mexican Rice is easy to make and goes great with enchiladas, tacos, or fajitas!

Mexican Rice is a staple menu item in many Mexican restaurants, usually accompanying beans (either refried,  Borracho, Charro or black) as the side dish to the entree. Unfortunately, sometimes the rice at the restaurant is bland, with little or no flavor. This recipe boasts a nice flavor that is not over-powering and it’s as easy to make as plain white rice…just add a few seasonings and you’ve got a full-fledged Mexican rice!

Mexican Rice

What Type of Rice Should I Use for Mexican Rice?

Traditionally, Mexican rice is made with long-grain white rice, however, you can use a long-grain brown rice if you want a healthier version. Brown rice doesn’t taste any different than white, but it is a bit more healthy.

How Do I Brown the Rice if I Need to Double the Recipe?

If you need to double the recipe, you’ll want to brown the rice (in oil) in batches, because the skillet isn’t big enough to brown all the rice at once. Just brown 1-2 cups of rice at time, then add all the browned rice to the stockpot and continue with the recipe, adjusting ingredients accordingly.

Can I Make Mexican Rice in Advance?

This recipe can be made in advance; however, when re-heating, you may need to add a little water or broth. Mexican rice can be re-heated in the microwave or on the stove top.

Mexican Rice
Print
Mexican Rice
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Perfectly seasoned Mexican rice like you find at your favorite restaurant-but with no MSG!

Course: Side Dish
Cuisine: Mexican, Spanish
Keyword: Mexican Rice, Spanish Rice
Servings: 6 cups
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 2 cups long grain white rice
  • 2-3 tablespoons oil vegetable or canola
  • 1 1/2 cups tomato sauce
  • 3 cups broth chicken or vegetable
  • 1-2 teaspoons chile powder
  • 1 teaspoon garlic powder
  • 1/2 cup frozen peas thawed (optional)
  • 1/2 large red bell pepper chopped fine (optional)
  • cilantro garnish; (optional)
Instructions

  1. In a large, non-stick skillet, add oil; bring to medium high heat and add rice; cook rice until it begins to turn slightly brown

  2. Pour rice into large stock pot; add remaining ingredients

  3. Bring to boil, stirring continuously

  4. Once mixture has reached boiling point; cover, reduce heat to simmer; simmer for 20-25 minutes

  5. Option: once rice is done, add green peas and chopped red bell pepper; combine well; plate and serve

Recipe Notes
  • Note: there is no salt added to this recipe; feel free to add salt once the rice is done

Need something delicious to go with your Mexican rice? Try Beef Fajitas!

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Tzatziki Sauce

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Tzatziki Dip

Tzatziki Sauce is a Traditional Greek Dipping Sauce

On any given day, I imagine myself basking in the sun on a rooftop in Santorini overlooking the Aegean Sea…sipping on a fabulous glass of wine, and snacking on warm, freshly baked pita bread with fresh olive oil, kalamata olives, feta cheese and Tzatziki sauce… naturally I’m thin, wearing a designer bikini (with a less-than-there cover up), large “movie-star” sunglasses and a wide-brimmed designer hat–all while sporting a tan only the maker’s of Ban de Soleil could provide.Greece

oh. but wait…I’m not there. I’m in my robe, researching Tzatziki sauce. Wishing I were in Greece.

Interestingly enough, I’ve scoured every fine-dining, Michelin-rated restaurant in Greece looking for this traditional Greek sauce on the menu and I’m not having much luck. Perhaps Tzatziki sauce isn’t served in fine dining restaurants? Or, maybe it’s reserved to local “pub-like” restaurants? Maybe it’s a “no-brainer” meaning that it’s served automatically in Greece (like we serve chips and salsa at Mexican restaurants here in the US?)

In any case, I’ve never been to Greece and while it is on my bucket list, I must improvise until I get there, so I make Tzatziki sauce and daydream.

What is Tzatziki Sauce?

Tzatziki sauce, “tsatˈzi´ːkee”, is a yogurt based sauce/dip that contains cucumber, garlic, dill, sometimes mint, often found in Greek and/or Greek-American restaurants. It’s commonly presented as an appetizer, served with dolmas, pita, Gyros or calamari, or with skewered lamb, or chicken.

Do I Have to Use Greek Yogurt for Tzatziki Sauce?

Greek yogurt is strained more than conventional yogurt, making it a thicker consistency. I’ve made this recipe with non-Greek yogurt and it didn’t turn out so well. Greek yogurt is the best choice.

This dip/sauce works great with pita bread, but consider dipping bell peppers, carrots, celery of kalamata olives in the Tzatziki sauce, particularly if you’re trying to cut back on carbs!

Should I Use Fresh or Dried Dill?

Either fresh or dried dill can be used in this sauce, but keep in mind that dried herbs are more potent than fresh. If you want to substitute one tablespoon of dried dill with fresh, then you would use 3 tablespoons of fresh dill.

Tzatziki Dip
Print
Tzatziki Sauce
Prep Time
10 mins
Refrigerate and Allow to Rest
30 mins
 

Creamy and tangy yogurt sauce with hints of cucumber, garlic and dill.

Course: Appetizer, Dip
Cuisine: Greek, International
Keyword: Greek Cucumber and Dill Dip, Greek Yogurt Dip
Servings: 1 cups
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 1/2 cups Greek yogurt plain
  • 1 large regular cucumber or 1/2 an English cucumber peeled and shredded (or pulsed in food processor)
  • 1 tablespoon dill dried (see recipe notes if using fresh dill)
  • 1 tablespoon garlic minced
  • 1 teaspoon vinegar white
  • 1/2 teaspoon ground pepper
  • salt to taste
  • 1 teaspoon olive oil high quality
Instructions

  1. Peel cucumber; shred cucumber on fine using either a cheese grater or food processor

  2. Place cucumber in paper towel and squeeze excess water

  3. Place cucumber in a medium bowl; add remaining ingredients; combine well; cover and refrigerate for 30 minutes

  4. After allowing the dip to rest, remove from fridge, stir, and drizzle a high quality olive oil on top; garnish with kalamata olives; serve with warm pita or naan bread

Recipe Notes
  • This recipe uses dried dill; however, if you use fresh dill, you may need to use more because dried herbs are stronger and more potent than fresh.
  • No vinegar? Add a squeeze of fresh lemon juice instead!
  • English cucumbers are larger than regular (slicing) cucumbers and they're also seedless; if you don't have an English cucumber, use a regular slicing cucumber
  • Pushing back on the carbs? Try this delicious sauce with sliced red, yellow or green bell peppers, carrots, celery or kalamata olives!

If you’re going for a Greek-themed dinner, you might like Mediterranean Lamb Loins!

Mediterranean Lamb Loins

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Mom’s Pot Roast

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Classic Pot Roast

“Just like Mom’s” Pot Roast

Love Mom’s Pot Roast but forgot to take notes when she was making it? Search no more! Here’s a foolproof recipe for the most tender, juicy and flavorful pot roast you’ve ever had…just like Mom’s.

What is a Pot Roast?

A pot roast is not a particular cut of meat. It’s a braised cut of any meat, simmered with seasonings and aromatics. Believe it or not, the tougher cuts of meat work best!

What Cut of Beef Do I Use for Mom’s Pot Roast?

You can see from the image below that chuck is on the upper portion of the cow, as are the rib, sirloins and rump. The chuck, rump, round and brisket are less tender than the center parts (ribs and loins) because they are used in movement, thus more muscular. When any of these cuts is braised at a low temperature for a long time, the results are fabulous! However, both chuck and rump cuts produce an amazingly tender and flavorful pot roast.

Chuck cuts might be labeled as chuck roast, boneless chuck roast, 7-bone chuck roast, 7-bone-in roast, shoulder steak, chuck shoulder pot roast, or beef chuck arm.

Brisket is a leaner, flat cut. Cuts might indicate “brisket point” which is usually fattier and often used for corned beef or barbecue recipes.

Round rump roast or bottom round cuts are both relatively tough cuts and make beautifully delicious pot roasts.

What Type of Liquid Should I Use to Braise the Pot Roast?

A braising liquid can be water, stock or broth. Typically, beef broth is used with a few cloves or garlic or onions added to the broth.

What Is the Best Way to Cook a Pot Roast?

A pot roast can be cooked in the oven in a roasting pan or in a slow-cooker. If you use a roasting pan, ensure the lid fits securely. The secret to a perfectly cooked roast is cooking it low and slow–keeping all the juices in tact. If the lid doesn’t fit securely, steam will escape, as will the braising liquid.

If your roasting pan doesn’t have a lid, place a large piece of heavy-duty aluminum foil over the top (allow about an inch of extra foil around the edges); then curl and fold the excess foil over the top lip of the roasting pan, creating a tight lid. This same technique can be applied to a slow cooker if you’re lid is cracked or missing.

How Do I Season a Pot Roast?

Generally, salt, pepper, and maybe a little garlic powder are the only seasonings applied to the meat. If you want a more developed seasoning, add a little to the meat and to the broth. For instance, if you want a hint of oregano in your pot roast, apply a little oregano to the whole roast and the liquid as well.

This recipe uses a packaged dry onion soup mix as shown above, which gives a very savory, hearty flavor to the roast and vegetables.

What Vegetables Should I Add to Mom’s Pot Roast?

You can never go wrong with adding onions, carrots and potatoes! Quarter a large onion or two and add it to the roasting pan or slow cooker with the roast and liquid. If you want to add carrots and potatoes, simply peel and cube either Russet or Yukon Gold potatoes, peel and chop carrots, and add both halfway through the cooking process.

If you want to add sliced yellow or zucchini squash, add them about an hour before the roast is done.

Do I Need to Sear the Roast Before Cooking?

If you are running short on time, you might want to sear the roast in a heavy-bottom skillet before placing it in the braising liquid.Sear Roast

How Long Does It Take to Cook a Pot Roast?

In a slow cooker, a pot roast usually takes between 6-8 hours; of course, it depends upon the size, but most 2-4 lb. roasts take all day to cook. If you’re cooking a pot roast in the oven in a roasting pan, it will take about the same amount of time; however, if you’re short on time you can sear the roast first, then place it in the oven (with a lot of liquid) on 300ºF and hope it’s tender in 5 hours.

classic pot roast
Print
Classic Pot Roast
Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins
 

Homesick? Make this savory pot roast and it will remind you of life before adult responsibilities! Garlic infused, with organic carrots and potatoes. Delicious every time.

Course: Main Course
Cuisine: American
Servings: 4
Author: SmartyPantsKitchen
Ingredients
  • 1 chuck or rump roast ,allow 1/2 to 1 1/2 lbs. per person
  • 1 large onion ,sliced
  • 6 cloves garlic ,sliced
  • 6-8 carrots , cut into bite size pieces
  • 4-5 Russet potatoes , cut into bite size pieces
  • 2 tablespoons oil
  • 3 cups water or beef broth
  • 1 pkg. dry onion soup mix
Instructions

  1. Preheat oven to 325F

  2. Using a sharp knifetip, cut small slits into the roast; about 8 - 12, depending on how much garlic you like

  3. Slice garlic lengthwise and insert into the slits in the meat

  4. Season meat generously with salt and pepper

  5. Add oil to heavy bottom skillet at medium to medium-high temperature

  6. Using tongs, place roast in hot oil; cook for about 3 minutes, or until roast is browned; flip roast and cook the other side

  7. Using tongs, hold the roast to sear the sides of the roast

  8. Place roast in roasting pan; add onions and potatoes; season with salt and pepper

  9. Combine liquid with dry soup mix in a bowl; pour over roast

  10. After roast has cooked for about 3 hours, add carrots

Recipe Notes
  • Add other vegetables to the roast about an hour before serving: squash, zucchini, parsnips
  • If you don't have time to sear the roast, don't worry about it. Just season the roast and put in in the roasting pan.
  • I prefer to cook my roast in the oven because it makes my whole house smell good:) A slow cooker will take about 8 hours to cook; oven cooking takes about 4-6. 

 

 

 

Looking for more home cookin’? Check out Beef Stroganoff or Vegetable Soup!

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Difference Between Kobe and Wagyu Steak

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Learn the difference between Kobe and Wagyu Steak before you enter the steakhouse or butcher!

If you’re planning on ordering a big juicy steak for dinner, you’ll want to know the difference between Kobe and Wagyu steaks. After much research, I’ve tried to simplify it for you!

For simplicity sake, Wagyu means “Japanese cattle” and refers to any cattle bred in Japan or in the Japanese method.
There are four types of Wagyu beef:
1) Japanese Black — known for its excessive marbling
2) Japanese Brown/Red — leaner and noted for its mild flavor
3) Japanese Shorthorn is rich in acids and is known for its savory flavor
4) Japanese Polled which has more of a game flavor

The majority of “Wagyu” beef are Japanese Black, and what makes Wagyu steak so expensive is its unparalleled level of marbling. The marbling in a steak is indicative of the texture and flavor.

So where does Kobe Beef come into play here?

Kobe beef is a type of Wagyu that is comprised of a particular strain of Wagyu called Tajima-Gyu. Kobe steak is raised to strict standards in the district of Hyogo, Japan.. guess what the capital of Hyogo is? You got it….Kobe!!!

Imported vs. Domestic Wagyu

Wagyu cattle have been imported from Japan in recent years and are bred under strict rules to ensure the Wagyu quality. About 90% of domestic Wagyu is rated as USDA Prime; however, cuts from these cattle generally exceed other cuts of prime due to the strict breeding regulations.

At the Restaurant

Many fine dining establishments offer Kobe and/or Wagyu on their menus, however, “Wagyu-style” isn’t Wagyu because Wagyu beef comes only from specific breeds of cattle and there is no way to make a non-Wagyu steak  “Wagyu-style”–it’s like being pregnant; either you are or you aren’t. So at the restaurant, ask your server a few pointed questions to determine whether or not you’re willing to shell out a lot of money for this steak.

Ask Your Server or Butcher

When ordering a Kobe steak, ask your server or butcher the source of the cattle. You want to hear “Hyogo Prefecture”, which is a district in Japan. Next, ask your server what strain it comes from. The answer you want to hear is “Tajima.” Finally, ask the BMS  (Beef  Marbling Score). The answer you want to hear is “between 6 and 12.”

If you’re wanting to try Wagyu, you’ll want to ask some questions as well. First, domestic or imported? Unless you’re planning on dropping $200 on a piece of steak, chances are it’s a domestic Wagyu and there’s nothing wrong with that. 90% of authentic domestic Wagyu are rated as USDA Prime. Ask the BMS of the Wagyu; again, it should be between 6 – 12, or Grade 4 or 5. These rankings and groupings indicate the degree of tenderness due to marbling.

If You’re Still Unsure

You can never go wrong with seafood;) treat yourself to a lobster or crab legs…and crème brûlée!

Cooking Steaks at Home?

For best results, season your steak lightly with a little oil, salt and pepper. Place room temperature steaks in a piping hot, dry skillet and sear both sides about 3 minutes each. Then, place the steaks and skillet in an oven @ 350ºF. Cook till internal temperature reaches 125-128 for medium rare. Remove skillet from oven and cover with foil. Allow steaks to rest about 8 minutes; the temperature will go up about 10 degrees, the moisture and oils will redistribute, and you’ll have the best steak in town!

What to Serve with a Kobe or Wagyu Steak?

You can never go wrong with a traditional Wedge Salad, baked potato and a slice of Rum Glazed Scandinavian Almond Cake!

bleu cheese dressing

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rum butter glaze almond cake

Rum Glazed Almond Cake is the quintessential dessert for a steak dinner!

Pan Fried Trout

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Pan Fried Trout

Pan Fried Rainbow Trout is a healthy, quick and easy dish ready in under 15 minutes!

This Pan Fried Rainbow Trout recipe is very easy and extra delicious! The filet is lightly breaded in seasoned bread crumbs, then cooked for less than 10 minutes.

If you’re trying to eat healthier, increase the amount of Omega-3’s in your diet, and you’re tired of salmon, trout is an excellent choice. While both fish offer ample amounts of vitamins, minerals and nutrients, it should be noted that trout has an enormous amount of Vitamin D, (also known as the Sunshine vitamin), whereas salmon offers an equally impressive amount of Vitamin A.

Incidentally, about three ounces of trout provides 125% of the RDA of Vitamin D! Vitamin D is the primary component for building and  maintaining healthy, strong bones. Pan Fried Trout Recipe

Isn’t Trout High in Mercury?

On the overall spectrum of mercury content in fish, no. Fish and shellfish fall into 3 basic categories of mercury risk. High mercury fish include shark, swordfish, tilefish, and king mackerel. Trout, grouper, tuna, lobster and snapper fall into the mid-range risk area and the low-risk group includes oysters, shrimp, scallops, canned tuna, salmon, crab, halibut and pollack.

Does Rainbow Trout Taste Fishy?

The flavor of Rainbow Trout is mild and does not have a strong “fishy” flavor. If you are interested in trying Pan Fried Rainbow Trout, but are hesitant due to a fear of a “fishy” flavor, soak the trout in buttermilk for about 30 minutes prior to preparation.

Can I Grill Rainbow Trout?

Absolutely! Trout is a relatively thick fish and holds up well to grilling. Lightly oil the grill prior to placing the fish on it, and cook the trout via indirect heat.

Pan Fried Trout
Print
Pan Fried Trout
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Pan-seared Rainbow Trout lightly breaded and seasoned to perfection!

Course: Entree
Cuisine: International
Keyword: Pan Fried Rainbow Trout, Pan Fried Trout
Servings: 2 fillets
: 80 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1-1 1/2 lbs. trout leave the skin on
  • 4 tablespoons butter divided (2 T for fish; 2 T for sauce)
  • 1/3 cup olive oil
  • 2 cups bread crumbs plain or seasoned
  • 2 tablespoons Italian seasoning dry; divided
  • 1 tablespoon cayenne pepper
  • 1/4 cup Dijon mustard
  • citrus; juice of two lemons or four limes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Instructions

  1. Pre-heat oven to 200ºF

  2. In a shallow pan, combine bread crumbs, Italian seasoning, salt, black pepper and cayenne pepper; set aside

  3. In a small bowl, combine mustard and juice of one lemon; set aside

  4. Heat heavy-bottom skillet on medium high heat, with oil and two tablespoons of butter

  5. Pat dry fish with paper towel; using a brush, coat fish entirely in the mustard/lemon mixture

  6. Move each fillet to the breadcrumbs and coat thoroughly

  7. Working in batches, place mustard-coated, breaded filet skin side down into the skillet

  8. Cook for 6-7 minutes skin-side down; carefully turn filet over and cook for another 2-3 minutes, or until center of filet reaches 145ºF

  9. Drain filets on paper towels, then place on oven-proof pan

  10. Place filet on oven-safe pan and move to oven; repeat process until all filets are done

Sauce Preparation

  1. Drain some of the oil from the fry pan; using tongs and a damp paper towel, remove any bits from pan; reduce heat to low

  2. Add remaining two tablespoons of butter and remaining citrus (juice of one lemon or two limes) to pan

  3. Plate filets and pour sauce over filets

Recipe Notes
  • This recipe is based on 1 to 1 1/2 lbs. of fish which serves two people; adjust ingredient amounts accordingly if cooking more fish
  • This recipe has a tiny bit of heat to it due to the Dijon mustard and cayenne pepper; if you prefer less heat, omit the cayenne pepper and substitute with smoky paprika

Serve Pan Fried Trout with wild rice and steamed spinach! Pan Fried Trout

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Another fish recipe you might enjoy : Fried CatfishFried Catfish on a platter

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