I hope everyone enjoyed their Cinco de Mayo! This year, I whipped up some enchiladas (Click here!), this delicious and simple taco inspired rice and some homemade cinnamon sugar tortilla chips for dessert. What are some of your Mexican favorites that you may have enjoyed this year?
Recipe yields 6 servings
3 cups brown rice, cooked
1 medium green bell pepper
1 can pitted black olives
1 can corn
1 cup diced tomatoes in juice
1 1/2 cup shredded cheddar cheese
1 tsp chili powder
1 tsp salt
Finely dice the pepper and cut the olives.
In a large bowl, combine all ingredients and mix together.
Add the mixture to a hot cast iron skillet in an even layer.
Cook for 35 minutes, being sure to mix every 5 minutes and scrape up any bits on the bottom of the skillet. Serve hot alongside enchiladas or any of your favorite Mexican dishes.
As I mentioned, for dessert, whip up a batch of cinnamon sugar tortilla chips.
Fill a large skillet with canola oil about 1 1/2 inches deep. Slice corn tortillas into small triangles. Add pieces to skillet once the oil is hot and tortillas sizzle. Cook for 2-3 minutes per side and remove to a towel lined tray. Sprinkle with a mixture of sugar and cinnamon (1 cup sugar to 2 tablespoons cinnamon). Serve warm or at room temperature. Store leftovers in an airtight container. Happy Cinco de Mayo!