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fried
1/2 tsp. salt
Place rice in hot water and soak for 15 minutes. Work rice through with your fingers w hen the water is warm enough to handle. Rinse in cold water and repeat until water from rice comes clear. Spread rice over waxed paper to dry out evenly. While rice is drying, chop onions, prepare broth, thaw peas, chop tomatoes and dice peppers.
When rice is dry, heat shortening in a skillet and fry rice over medium heat. Add onion and cook until fairly softened. Add minced garlic clove and chicken broth. Cook to a boil, reduce heat to simmer. Add cilantro and salt. Blend in diced pepper and chopped tomatoes. Cover and cook for 40 minutes, stirring frequently to keep from sticking. Add peas and cook for an additional 5 minutes. Serves 6 to 8.
The most popular dessert served in Mexican homes and restaurants is flan, a Spanish custard cream using milk, sugar and eggs. There are countless variations of flan. Flan Tradicional is considered to be the “old-fashioned” type of flan.
Flan Tradicional
1 cup sugar
1 can (14-oz.) sweetened condensed milk
1 can (5-oz.) evaporated milk
1 cup whipping cream
4 whole eggs
2 egg yolks
1 cinnamon stick
Preheat oven to 325 F.
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