Mexican Night: Mexican Rice

This dish was a side we had for the mexican night themed dinner tonight. This recipe is from All Recipes and came highly rated, so I went for this one. It came out perfect, but wasn’t the mexican rice I’m used to at restaurants but this was still great!

Mexican Rice

Ingredients:

* 1 cup long grain white rice
* 1 tablespoon vegetable oil (we used canola oil)
* 1 1/2 cups chicken broth
* 1/2 onion, finely chopped
* 1/2 green bell pepper, finely chopped
* 1 fresh jalapeno pepper, chopped
* 1 tomato, seeded and chopped
* 1 cube chicken bouillon
* salt and pepper to taste
* 1/2 teaspoon ground cumin
* 1/2 cup chopped fresh cilantro
* 1 clove garlic, halved

Directions:

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

Green Bean Casserole (with a twist)

I love Green Bean Casserole! When I was making diet coke chicken, I realized I needed a side item. I found 2 cans green beans and the onions, however, no mushroom soup! So, I improvised. I figured broccoli cheese, being a creamy soup, would take its place, and boy did it! I found it to be better!! I usually use the recipe off the French’s bag.

Here it is!

Ingredients:
1 (10 3/4) oz. can CAMPBELL’S® Cream of Mushroom Soup (I used broccoli cheese soup)
3/4 cup milk
1 1/3 cups FRENCH’S® French Fried Onions
4 cups cooked whole green beans (I used 2 regular cans)

Directions:
1. MIX soup, milk, 2/3 cup French Fried Onions, and beans in 1 1/2-qt. baking dish.
2. BAKE at 350°F for 30 min. or until hot. Stir.
3. TOP with remaining onions. Bake 5 min.

Take a whole spoonful!