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Arizona Debs Easy Mexican Food Recipes

Arizona Debs Easy Mexican Food Recipes

Arizona Spice Company
 
Spanish Rice & Taco Meat or Shredded Pork
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   Spanish Rice
 
2 Cups Rice
4 Cups Water or Chicken Broth
1 Green Bell Pepper, Deseeded, deveined and chopped
3 Green Onions, Finely Diced
2 Roma Tomatoes, Diced
2 Tablespoons Olive Oil or Butter
1 teaspoon salt (optional)
 
Optional: (For added flavor add 1/3 Cup Arizona Spice Company SW Seasoning Mix.)
 
Heat oil in skillet over medium high heat.  Add bell pepper and onion.  Sauté 5 minutes.  Add rice, heat rice through tossing in pan.  Add water or broth and remaining ingredients.  Stir well, cover and bring to a boil.  Reduce heat to simmer and cook covered until rice is tender.  Approximately 20 minutes.
Toss with fork and serve.  
 
This Spanish Rice pairs well with Mexican style pork roast or taco meat.  
 
 
Can substitute minute rice, basmati or brown rice.  Adjust cooking time and liquid according to package directions.  
 
Refried Beans:  You can use canned refried beans or cook pinto beans until tender. (I have recipe for cooking beans on separate recipe page)  Add ¼ cup of water, smash well with fork and add:  3/4 cup Arizona Red Sauce, 1/3 cup shredded Colby jack cheese, mix well and microwave on high in covered container for approximately 3 minutes.  Stir well and serve.  
 
Taco meat:  
1 lb lean ground beef.  (You can substitute ground chicken or ground turkey but these lean meats need liquid.  Add ¼ cup water or 1-2 tablespoons of olive oil) Cook meat in fry pan and break apart with fork or potato masher.  Stir well making sure beef is cooked through.  Drain any fat- add 
1/3 cup Mexican Style Seasoning, 4 diced green onions, diced jalapeno pepper (deseeded) and ¼ cup water.  Stir well and cook on medium heat 5 minutes longer.  Serve with shredded lettuce, diced tomato, shredded cheese, black olives and one of our many all natural salsas or Roasted Green chile products.  Serve with refried beans and rice.
 
You can make tacos with a corn tortilla shell or wrap burrito style in a warmed flour tortilla.  Adding the beans to the burrito is very good.
 
 
Mexican Style Shredded Pork Roast:
 
1 – 3-4 lb pork loin roast
2 tablespoons olive oil or butter
 
Wash pork roast.  Pat dry with paper towel.  Sprinkle on half of the Mexican style seasoning.  Heat oil or butter on medium high in oven safe pot.  When oil or butter is hot put the pork roast in and brown on all sides.  
Turn heat off, sprinkle on the rest of the Mexican style seasoning and pour the salsa over the top of the roast.  Cover and place in oven at 250 degrees F for  3-3 1/2 hours, or to an internal temperature registers 160 to 170 degrees F. on an instant-read thermometer.  Be sure roast is cooked through.  
 
Remove from oven and let roast sit in covered pot for 10 minutes.  Remove roast from pan and shred with a fork and knife.  Place in serving bowl and add some juices from the pot to moisten and add the flavors.  Mix well.  Sprinkle on some more Mexican style seasoning if desired, (taste it first and decide how strong you want the flavor) 
 
Serve on plate with warm tortillas, Spanish rice and refried beans.  Garnish with shredded lettuce, tomato, black olives, and shredded cheese.
 
This pork also makes a great burrito or taco  
 
Arizona Spice Company/Debbie Roberti -  All rights reserved

 


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