Mexican Rice and Chalupas

Mom's Rice

1 c of long grain white rice
1 T or so of vegetable oil
2 cups of water
2 t of chicken bouillon
***small piece of green bell pepper
***small piece of onion (white or red, whatever you have on hand)
1/3 c of diced tomatoes
1 t salt
1/2 t pepper
1/4 t cumin
1/4t garlic powder

***you can also chop these up and toss in the rice, I choose to use a big piece because my kids don't want to run into these on their plates....this way you still get the flavor

Heat oil in large saute' pan on med low to med then add rice and saute till light brown (this is where your rice will get it's pretty color) keep an eye on it and stir often, it will brown quickly
after it begins to brown throw in your bell pepper and onion and stir around, let everything continue to cook till veggies soften slightly

While rice is browning mix your chicken bouillon into you water

Once the rice is your desired color add your tomatoes, (don't be afraid to get some juice in there too) your water, and your spices. Give everything a good stir to combine and simmer on low w/ a tight fitting lid for about 25 minutes till all liquid is absorbed

That's it........that's all there is to traditional Mexican Rice!!!! You can add more spices if you like, just use caution w/ the cumin....a little goes a LONG way. Just start w/ 1/4 t and you can always add more.



Mom's Chalupas

***2 or 3 c of refried beans (fresh beans are always better than canned)
tostada shells (I use Charras, they are orange)
shredded chicken ( I will boil a couple of breast, let 'em cool and chop 'em up)
shredded lettuce
shredded monterey jack cheese (or your favorite type)
chopped tomatoes
guacamole
whatever else you want to pile on top

*** I will make a pot of pinto beans, let 'em cool and take a few cups and mash them up in a sauce pan on low till warm.....that's it, I don't really refry them----that's an old way of making beans. As long as you've seasoned them when you first cook them, there is no reason to fry them.

To build the chalupa:

1. place your tostadas on a big sheet pan or cookie sheet and warm in the oven at 250 or so for 15 minutes.
2. spread a spoon full of beans on each shell, now add your cheese
3. now add you chicken (if your making these w/ meat)
3. time for the guac (fresh....don't buy that prepackaged stuff)
4. lettuce and tomatoes
5. whatever else you wanna add

I like to make the beans ahead of time, a day to 2....they will keep in the fridge for about a week or 4 months in the freezer. You can also boil the chicken ahead of time too.

You could make these meatless, they are delish!!!! You could also use streak or seasoned ground beef too in place of the chicken.

Now I realize this may not look like the rice or chalupas you see at some restaurants, but this is pretty old school way of making these dishes.....both my grandmas did theirs this way too. Who would wanna argue Mexican rice and chalupas w/ Hortense Garcia or Aurora Martinez???

Both of these dishes are pretty figure friendly too!!!!