Mexican Rice

From:
This is my version, created after tweaking a bunch of other recipes...

Ingredients:
1 tomato (or two Romas), cut into quarters
1 medium onion, cut into quarters
1 cup long grain rice
2 T olive oil
chicken broth
1 T tomato paste
garlic powder
salt

Directions:
Preheat oven to 350. 

In a food processor or blender, puree the tomato and onion until smooth.  Add enough broth to bring it to just over 2 c. of liquid.  Add tomato paste, garlic powder and salt to taste.  Taste.  Mmm.

In a sieve, rinse the rice until the water runs clear.  Shake as much excess water as you can from it.  In a oven-safe frying pan, heat the oil until shimmering.  Add the rice, and cook, stirring occasionally, until starting to turn golden, and all the rice is opaque.

Add in the tomato broth, and bring to a boil.  Cover and place in the oven.  Cook for 15 minutes, remove lid and stir, then replace lid and cook for another 15 minutes.  Enjoy!!

It is absolutely delicious with Cuban Black Beans!

Lentil Salad

Ingredients:
dressing
2 tbsp. olive oil
3 tbsp. lemon juice
4 green onions, chopped
1 garlic clove, minced (or garlic salt)
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. dry mustard
salt and pepper
1/8 tsp. crushed red pepper flakes

salad
2 cups lentils, cooked
1-2 tomatoes, diced
1 cup cooked ham, diced (optional)
green pepper rings

Directions:
Combine all dressing ingredients in a bowl. When well mixed, add warm lentils, tomato and ham. Stir to combine. Refrigerate overnight. Garnish with pepper before serving.

Cuban Black Beans

Ingredients:
2 (10 ounce) cans black beans, drained of liquid or 2 cups cooked black beans
1 medium onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
1 teaspoon cumin powder
1/2 teaspoon oregano
1/2 teaspoon salt
1 tablespoon red wine vinegar

Directions:
Fry the onion and pepper in a little oil. Add the garlic and saute a little. Introduce a little of the bean liquid until all previous ingredients are soft. (I used chicken broth.) Add the beans with the remaining liquid. (I kept splashing in chicken broth as needed.) Add spices and simmer about 30 minutes. Add the vinegar just before serving. These are quite good when served over a bed of rice seasoned with just lime.