Cooking for Me

Mexican Traditions for Lunch

Easy Chicken Taquitos & Authentic Mexican Rice

Easy Chicken Taquitos…Taquitos mean small taco in Spanish.

Served ‘restaurant style’ they will be on a bed of shredded lettuce

with diced tomatoes, onions, and avocado. These will be baked.

1 (10 oz.) can chicken chunks, drained or 1 ¼ cups rotisserie chicken chopped

1 /4 cup shredded cheddar cheese

5 drops hot pepper sauce (such as Tabasco), or more to taste

12 corn tortillas

Lettuce to shred

Fresh tomatoes to chop                                                 To make a bed on the plate for the

Fresh Onion to chop                                                                   taquitos

Avocado to slice

STEP#1 Preheat the oven to 350 °. Lightly grease a 9X13 inch baking dish

STEP#2 Combine chicken and cheese in a bowl; stir in the hot pepper sauce to taste

STEP#3 Warm tortillas one at a time in a skillet over medium heat until flexible, about 10 seconds per side.

STEP#4 Spread about 1 heaping tablespoon of chicken mixture over half of a warmed tortilla. Roll tightly to form a taquito starting at the filled side of the tortilla. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas.

STEP#5 Bake in the preheated oven until golden crisp and to your liking-about 20-30 minutes

STEP#6 Prepare the shredded lettuce, diced tomato, diced onion and sliced avocado to make a bed to serve the taquitos

Authentic Mexican Rice

1 and 1/2 cups long grain white rice

1 /4 cup oil (vegetable or canola oil)

1 teaspoon garlic, minced

1 /4 medium onion, finely diced

1 /4 cup tomato sauce, or two pureed tomatoes

2 teaspoons tomato bouillon granulated, or cubes

1 /4 teaspoon salt

1 carrot diced

1 /2 cup peas (frozen or fresh)

3 cups water

1-3-whole serrano peppers, optional

STEP#1 Rinse the rice in a fine mesh strainer until the water runs clear. Set aside

STEP#2 In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes)

STEP#3 Add tomato sauce, garlic, and diced onion to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.)

STEP#4 Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from the heat and allow to rest for 5 minutes before fluffing with a fork.

Note- Washing the rice is crucial to remove the outer starch, allowing the rice to cook fluffy. If you like to use Brown Rice. Increase liquid by 1/2 cup and cook for 40 minutes, following the same resting instructions.)