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Mexican Side Dishes

Heat the Oil in a large skillet on medium high heat. When hot, add the Rice and stir constantly until the Rice is light brown. Add the Onion and stir until clear. Do not burn. Add Cumin and Garlic and stir until mixed. Add Tomato Sauce and stir until well mixed. Add water to cover and bring to a boil. Stir once and reduce heat to a simmer. Simmer uncovered for about 30 minutes or until water is absorbed. Stir again and serve.

Heat the Oil in a deep pot or Dutch Oven on medium high heat. Crush the Vermicelli in the package. Cut the Hot Dogs into cubes about 1/2 inch long. When the oil is hot, add the Vermicelli and stir constantly until it is light brown. Add the Onion and stir until clear. Do not burn. Add Cumin and Garlic and stir until mixed. Add Tomato Sauce and stir until well mixed. Add water to cover and bring to a boil. Stir in the Hot Dog pieces and reduce heat to a simmer. Do not stir again until done. Simmer uncovered for about 20 minutes or until water is absorbed. Stir again and serve.

Combine all ingredients, except Potatoes and water, in a large skillet or Dutch Oven. Cook in oil for about 5 minutes on low heat. Add Potatoes and mix well with all ingredients. Pour in water after mixing well (about 5 minutes). Water should cover about half the potatoes. Pour in juice from Jalapeno can. Slice or place whole Jalapeno peppers on top of potatoes. Cover and simmer for about 30 minutes or until potatoes are soft. Serve with tortilla chips.

Preheat oven to 325 degrees Cut the bacon into small cubes, put in skillet and cook until browned. Remove the bacon pieces (save them); keep the fat. Add the onion, celery, and green peppers; sauté until the onion is wilted. Add the rice and stir. Put the tomatoes, salt, pepper and hot sauce into a blender/food processor; blend thoroughly (but don't puree it, either) Add the tomatoes, etc, and the reserved bacon, to the rice and stir. Put the mixture into a casserole and cover. Bake in the oven for about an hour, stirring occasionally, or until the liquid is absorbed and the rice is tender. Add water, if necessary. The rice should be somewhat moist - not dry. Serves 12 - 16 folks. This recipe can be readily "cut in half". 

Written by:     Don Williams, Sylvia, Ruth & Jerry Dixon