Mexican Cauliflower “Rice”

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For some time now I have seen several recipes for turning cauliflower into “rice”.  It seemed pretty simple and looked quite delicious so I decided to give it a try.  Good thing I did.  The method works best for turning any type of fried rice recipe rice-free (i.e. using cauliflower to make steam rice may not such a great idea).  As a bonus the cauliflower gives the rice dish more flavor and a better texture.  Plus it is ready to go a lot sooner than traditional rice.  I took a true and tried Mexican rice recipe, nixed the rice and brought in the cauliflower.  The end result is a bit spicy, a bit sweet from the bell pepper and a whole lot of yuminess. Continue reading

Stuffed Chiles

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The classic Mexican chile relleno consists of a roasted pepper filled with cheese, battered and fried, then drenched in tomato sauce.  Stuffed green bell peppers are usually stuffed with a rice and ground beef filling, nestled in a pool of tomato sauce and baked until the peppers almost fall apart.  So I say let’s merge the two.  Take the spice of the poblano with the heartiness of the rice stuffing and let those bad boys swim in a pool of tomato goodness.  Yum yum. Continue reading

Moros Y Cristianos (Cuban Black Beans and Rice)

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What could be heartier than a bowl of beans and rice?  Comfort food at its finest I tell you.  Fragrant, warm, satisfying…the list of adjectives could go on and on. Continue reading

Insanely Good Arroz con Leche (Rice Pudding) with Strawberries

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Almost every country and culture has a variation on rice pudding.  Personally I think it is because the stuff is sooooo delicious (Hey, you figure so many people can’t be wrong).  Something about creamy, starchy, sugary sweet yuminess just cannot be beat.  In Latin American countries arroz con leche is usually creamier and runnier, think more oatmeal less tapioca , than the American version.  It usually incorporates cinnamon and condensed milk making it spicier and more on the sweeter side.  This recipe counteracts the sticky sweetness of the condensed milk with the tartness of the strawberries.  It makes for a perfect coupling.  My preference is to eat this cold but some people cannot resist and must eat it the second it is finished.  Can I blame them?  Not really. Continue reading