Rice and beans are a staple in Mexican food. They're pretty much included with any Mexican main dish. Whenever we are eating Mexican food, it's assumed that at least one or both will be part of that. I'm sure you've seen those store brand "Mexican rice" boxes, but I want you to know that there's a better option that's EASY to make, so much better, and cheaper...and serves a lot more people. Every time we make rice for the family, we end up having leftovers that last for another day or two. 

Gather your ingredients (serves 6-8)

2 cups of rice (I use La Preferida medium or long grain)

2 tablespoons of oil

1 cup of chopped tomato

1 cup of chopped onion

4 and 3/4 cups of hot water

2 tablespoons of chicken bullion, or to taste (I use Knorr)

Now what?

1. You're going to need hot water, so you'll want to make sure you put your 4 cups of water on the stove to boil. 

2. Put oil in the pan, and add your rice. Mix until all your rice is covered with the oil.

3. Let rice brown. You want it to look toasty, not burned. 

4. When the rice is tan, add the water in.

5. Add tomato & onion first. Mix.

6. Add in the bullion*, mixing throughly so that it all gets dissolved.

7. Cover and let simmer for about 20 minutes. 

8. When the water is all absorbed it's done! Yay! 

*It helps to add one table spoon first, then taste the water before adding more in case you're satisfied with the flavor. Add a half a table spoon, taste. If you still want more flavor add the last half of a tablespoon. Mix well. 

This is seriously super easy to make. Even my son who is 4 helped me out, and could probably do it himself. Give it a try. 

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It's that time of year where you might be scrambling to pull out an awesome dessert as the host of a family dinner. Or if you're a guest, you want to bring something more unique than the typical sugar cookie doused in red and green sprinkles. Well I have a great idea that could really impress your friends and family this holiday season: Arroz con leche (translated: "rice with milk"). It's pretty much the Mexican version of rice pudding.

All in all, it's a big bowl of deliciousness. 

It can be eaten as a hot dessert (which is what I prefer) or cold in the morning as breakfast. With only 5 ingredients, it's pretty easy to make. 

I searched google for a recipe that I thought looked familiar, but there are SO MANY versions of arroz con leche that I decided to make up my own. I don't know if it's "right," but it's simple and it tastes good, so I'm sticking to it. 

Gather your ingredients: (serves 8-10)

5 cups of milk

1 cup of short-medium rice

2 whole cinnamon sticks

7oz La Lechera (half can)

7oz Sweetened Condensed Milk (half can)

*optional 1/4 cup golden raisins

 

Now what?

I'm all for the super simple instructions, so I'm going to lay it out plainly for you. 

1. Pour 2 cups of milk in your pot, add cinnamon sticks, and add in your rice. 

2. Bring to a boil, then turn heat low so it will simmer. 

3. Let the rice cook and soak up the liquid. About 10-15 minutes.

4. Add 1/2 cup of milk and stir, letting the milk absorb into the rice. Let your liquid content get lower.

5. Repeat #4 until you have 1/2 cup of milk left. Stir occasionally.

6. Add your last 1/2 cup of milk, along with La Lechera & Sweetened Condensed Milk let it soak up while stirring occationally for another 5 minutes.

7. You want it to be creamy with some liquid to it, but not like a soup. The right consistency is a soft pudding-like rice. Similar to a risotto. Keep in mind that more liquid will evaporate as it cools.

8. As you let cool you can take out the cinnamon sticks, and stir in a handful of the white raisins.

*refrigerate the leftovers...if there are any.

There are so many versions that honestly you can adjust to your own liking. This dessert is good hot OR cold. It can be an after meal dessert OR breakfast. Let me know if you have a favorite passed down version. I'm always so interested in the other ways people make the same dish. 

Merry Christmas, everyone! Hope you enjoy lots of time with your family and friends!

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I remember every year we would have a family "putting up the tree and decorating the house" party. My grandparents would come over on a Saturday and we would spend the afternoon and evening doing all things Christmas. 

My grandparents would bring over pan mexicano (mexican bread) and my mom would make Mexican hot chocolate. I never liked Mexican hot chocolate.

But now...it's the best hot chocolate I drink. And my kids agree.

Mexican hot chocolate isn't like the regular hot chocolate you might be used to. It's not as sweet and the ingredients are a bit simpler. This chocolate is actually the only hot chocolate that doesn't give the kids a stomach ache. 

So how do you make it?

First, gather your ingredients:

2 cups milk (serves 2)

Sauce pan

Mexican chocolate: I used Ibarra chocolate from Mexico, but there's also Abuelita which is a product of Nestle. You'll only need one tablet per 2 cups.

Knife

Cinnamon sticks

Molinillo or whisk or blender (A molinillo is a wooden instrument that creates the froth) 

Now what?

It's super easy really.

You're going to want to cut the chocolate into pieces. The tablets come in a circle, but you can cut them with a little bit of strength and your knife into triangles.

Heat the milk in a sauce pan. When the milk starts forming little bubbles, add in the triangles of chocolate. It should melt pretty quickly.

Have your molinillo* or whisk ready and start stirring until the chocolate is melted. 

Turn the heat low/off and keep whisking to make froth. The froth is key to making this taste amazing.

If you're a millennial like me, it will be faster to use a blender. You can pour the hot chocolate in a blender and blend on low for a minute.

Pour into your mug and top with a cinnamon stick. Some ingredients in the chocolate will settle to the bottom so use the cinnamon stick to stir.

Enjoy.

*how to use the molinillo: Put the barrel into the pan, and take the handle in between your palms and roll the handle back and forth. Let your hands roll from the top to the bottom of the handle, and then bring them back up. It's quite the tedious process, but will create some great froth.*

This is the best recipe I found with great directions, explanations and some recipe variations. I'm so glad I can share this drink with my family. <3

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