1 1/2 cups uncooked white rice
3 cups water
1 cup sour cream
1 (4 ounce) can chopped green chilies
1/4 teaspoon salt
1 cup grated Monterey Jack cheese
1 cup sliced ripe olives, divided
1 cup grated Cheddar cheese
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
Preheat an oven to 350 degrees F (175 degrees C).
Combine sour cream, green chilies, and salt in a small bowl. Layer 1/2 of the cooked rice on the bottom of a 1 1/2 quart baking dish. Spread the sour cream mixture over the rice, and sprinkle the Monterey Jack cheese evenly on top. Layer half of the olives, followed by the remaining cooked rice and the Cheddar cheese. Decorate the top of the casserole with the remaining olives.
Bake in the preheated oven until the cheese has melted, 30 to 40 minutes.
1 pound sirloin steak
1 tablespoon garlic salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
ground cayenne pepper to taste
4 kaiser rolls, split
1/4 cup mayonnaise
1/2 cup refried beans
1 large avocado, thinly sliced
1 large tomato, sliced
2 cups shredded lettuce
crumbled cotija cheese (optional)
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Season steak with garlic salt, black pepper, cumin, and cayenne pepper.
Grill steak on the preheated grill until medium-rare, about 5 minutes per side. Remove from heat to a cutting board and cover with foil.
Set a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown the rolls, mayonnaise-side down until golden, about 3 minutes. Warm the refried bean in a bowl in the microwave, about 1 minute on High, and slice the sirloin steak into thin strips.
Spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. Top with cheese, if desired, and close the sandwich with the top of the roll.
8 ounces short-grain rice
1 can (12 ounces) evaporated milk
1 can (14 ounces) condensed milk
1 can (13.5 ounces) coconut milk
14 ounces whole milk
1 cup water
3 cinnamon sticks
1½ ounces raisins
1 teaspoon cloves
2 ounces coconut rum or rum of your preference
Cinnamon powder for garnish
Leave the rice soaking overnight. The next day, drain the rice and set aside.
Pour the four types of milk on a medium pot over a medium heat.
Boil a cup of water with the cinnamon sticks and the cloves. Strain. Add water to the milk mixture. Let it boil.
Add the rice and reduce the heat to medium-low, stirring slowly, until the liquid evaporates.
When the rice is cooked, add raisins and rum and cover. Cook over low heat an additional 10 minutes. Pour on a mold, let it cool at room temperature and serve. Garnish with cinnamon powder.
4 tablespoons Ancho chili powder
2 tablespoons ground cumin
4 teaspoons cornstarch
4 teaspoons kosher salt
3 teaspoons smoked paprika or sweet paprika
2 teaspoons ground coriander
1 1/2 teaspoons ground cayenne pepper
1/2 teaspoon garlic powder
Combine all ingredients in a jar. Place the lid on the jar and shake to combine. Store in an airtight container in your pantry for up to 6 months.
To Make Tacos:
Brown 1 pound of ground meat, drain grease.
Stir in 2 tablespoons of taco mix, and 1/2 to 1 cup of water. Let simmer 10 minutes.