Moscow-Pullman Daily News Blogs

I continue Mexican-style recipes today with one thing in common. They both contain arroz (the Spanish word for rice).
Whether it is smothered in gravy or served up in a creamy dessert, rice has always been one of my favorite foods. I recently shared some favorite rice recipes in my weekly “Cookbook Corner” column which came from a little cookbook I’ve had for years titled, “Minute Rice®: Fast Fabulous Meals.” As I was putting the cookbook back on the shelf yesterday, I spotted a couple of Mexican-style recipes I also thought worth sharing. Although I have never tried either, they both sounded tasty and better yet, quick and easy to prepare.

Mexicale Hot Taco Salad

• 1 pound ground beef
• 1 small green pepper, but into thin strips
• 1 onion, chopped
• 1 12-ounce jar medium salsa
• 1 8-ounce can tomato sauce
• 1 chicken bouillon cube
• 1 ½ cups Minute® Rice
• shredded iceberg lettuce
• tomato wedges
• sour cream
• shredded cheddar cheese
• sliced pitted ripe olives
• tortilla chips

Brown beef, pepper and onion in large skillet. Add salsa, tomato sauce and bouillon cube. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork.
Serve with suggested toppings above.
Makes 4 servings.

Tex-Mex Rice and Beans

• ½ cup chopped onion
• 1 garlic clove, minced
• 1 tablespoon oil
• 1 15-ounce can red kidney beans, drained
• 1 10-1/2 ounce can condensed beef bouillon
• 1 medium green pepper, diced
• ½ cup barbecue sauce
• 1 ½ cups Minute® Rice

Cook and stir onion and garlic in hot oil in large skillet until onion is tender but not browned. Stir in beans, bouillon, green pepper and barbecue sauce. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork.
Makes 4 servings.