I don’t often post recipes on here, but I’m thinking about changing that. I love to cook and I love to try new things and just make up my own recipes. And now that I’ve got my new Mayberry cookbook, I’d like to post some of the ones that we try and like on here, so I guess maybe I’ll start throwing some on here now and again.
Tonight was taco night and I made some rice to go along with it. The rice is a recipe that I just kinda made up one day and it’s been a keeper. But tonight I added a secret ingredient. Chipotle peppers in Adobo sauce. Oh sweet mama, it was hot!!!
Brian and I love spicy food. I mean like really really spicy. So, I have to warn you that this rice is smokin’ hot and only for those who truly, truly love the hot stuff. Like I’m talking so hot, that tonight while eating it, I’m pretty sure that my ears were bleeding and my taste buds were burned completely off of my tongue. Seriously.
So, if you or one of your loved ones enjoys the hot & spicy as we do, then I highly recommend this recipe.
SLAP YOUR MAMA MEXICAN RICE
4 C. cooked rice
1/2 C. or more shredded cheese of your choice (I usually shred about 1/2 C. of cheddar and 1/2 C. of monterey jack for mine)
4 oz. chopped green chilies
4 green onions, sliced
2 oz. red peppers, chopped*
1 C. sour cream
3 T. homemade taco seasoning** or you can use the kind in the packet
1 can chipotle chili peppers in adobo sauce (I poured this into my mini chopper and chopped it up to make a kind of sauce)
salt, to taste
Prepare rice and set aside. Preheat oven to 375.
In large bowl, combine cooked rice with cheese, chilies, green onions, peppers and chipotle pepper mix.
In small bowl, stir together sour cream and taco seasoning.
Add to rice mixture and stir thoroughly.
Spray casserole dish and add rice mixture to dish. I usually shred some more cheese and add it to the top here, but that’s entirely up to you. We like lots of cheese. Cook uncovered about 20 minutes or until warmed through.
*You can make this rice without making it hot. Just don’t add the chipotle pepper mixture, use a milder taco seasoning and add some mild salsa in to make sure it’s not dry.
**My homemade taco seasoning is also very hot and spicy. I’ll add the recipe for that too. You can make it much milder, just adjust the ingredients to suit your taste. I usually have to make a milder version for the girls.
I call it “Slap Your Mama Rice”, but feel free to change the name to anyone that you might feel like slapping at that particular moment. Brian was calling it “Slap Your Wife”, so it’s very flexible, you see… 🙂
1/4 C. red pepper flakes or chili powder
1/4 C. ground cumin
1/4 C. oregano
1 T. cayenne pepper
1/4 C. garlic powder
1/4 C. onion powder
3 T. salt
Mix all in ziplock baggie. Makes 12 servings (2 T. each)
Add 2 T. plus 3/4 C. water to 1lb. meat.
Use less of the spicy stuff to make a milder version or you can omit them altogether.