Tag Archives: Cumin

Mexican Rice

Mexican Rice

Mexican Rice

Wow! I feel like it’s been 100 years since I’ve posted anything here! I had a wonderful holiday break with my family, and am now sitting here with the men of the family trapped by endless football. The BCS Championship is apparently an important game 😉 Anyway, an endless football evening routine isn’t complete without delicious food, and this Mexican rice went fantastic with our Mexican themed dinner!

1/2 sweet onion diced
1/2 stick of butter
Drizzle of olive oil
1 T cumin seeds
1/2 cup homemade salsa
1 1/2 c rice (I use Uncle Ben’s Converted Rice)
2 3/4 c water
1 garlic clove diced
1 tsp tomato bouillon (note: if you can only find in the cubes just chop up finely a little less than 1 cube)
Salt and pepper

1. Toss onion, butter, olive oil, salt, and pepper in sauté pan on medium high heat. Sauté for five minutes. image

2. Add cumin seeds, garlic, and rice to pan. Sauté another 5-7 minutes and watch carefully as to not burn the rice or garlic. Add more olive oil if needed. image

3. Add tomato bouillon, salsa & water, then bring to a boil for one minute. Then place lid on, turn heat to low/simmer, and cover for 20 minutes.

4. Voila! Mexican rice 🙂


Spicy Chili

Spicy Chili


Yesterday when I woke up it was cold and foggy outside, and that’s when I knew for sure, beyond a shadow of a doubt… It was a perfect day for chili! This chili has the perfect amount of kick and goes perfectly on baked potatoes (pictured), tamales, Fritos, French fries, or even by itself. Trust me, you could put this on an old leather boot and it would be delicious!

2 lbs ground meat (beef, turkey, deer, whatever you like)
1 large sweet onion chopped
1 large jalapeño chopped
3 cloves of garlic chopped
1 12 oz beer (I used a Miller Lite, but any beer dark or light would be ok. Rule of adding drinks like this to food is if you wouldn’t drink it, don’t put it in your food. That means don’t buy the cheap stuff.)
1 can Rotel
1 cup Spicy V8 juice
3 tablespoons chili powder
2 teaspoons each of garlic salt, paprika, and cumin powder
1/4 teaspoon cayenne
1/4 cup ketchup (Heinz ketchup is my favorite)
1 tablespoon yellow mustard (I love French’s)
Olive oil
Salt and pepper to taste

1. Add onion and peppers to pot and drizzle with olive oil and season with salt and pepper (go easy because you can always add more later, but you can’t take it out once you’ve added it). Sauté for 20 minutes on medium to high heat.

2. Add ground meat and chopped garlic and sauté until fully cooked. Add seasonings and stir well. At this point you can either keep in pot or transfer to crock pot on low.

3. Add beer, Rotel, V8, ketchup, and mustard and keep at a simmer on stovetop or crockpot for a few hours or even all day.

4. Garnish chili with your favorite toppings before serving. Classic chili toppings include onion, green onion, cheese, sour cream, and avocado.