INGREDIENTS: 1 Tbsp olive oil 1 cup uncooked brown rice 1/2 garlic clove, minced 1/2 small onion, chopped 3 cups meat stock (or bouillon cubes) 2/3 cup corn (frozen, canned or fresh-cooked) 1/2 cup pimientos, cut in strips 1/2 cup grated cheese 2 Tbsp soft bread crumbs
In a skillet, heat olive oil and brown rice. Add garlic clove and chopped onion. Saute until onion is tender. Add chicken stock or beef stock. Add corn. Cook until rice is fully cooked, covered, stirring occasionally. Add pimientos and cheese, mix in. Add bread crumbs, mix, simmer for 15 minutes, covered.
Mexican food is a style of food that originated in Mexico. Mexican cuisine is known for its intense and varied flavors, colorful decoration, and variety of spices.
Mexican cuisine has become increasingly recognized in recent years as being among the world's greatest cuisines, including the French, Peruvian, Belgian and Chinese cuisine. Corn is its traditional staple grain, but today, rice is equally important. According to food writer Karen Hursh Graber, the initial introduction of rice to Spain from North Africa in the 4th Century led to the Spanish introduction of rice into Mexico at the port of Veracruz in the 1520s. This, Graber says, created one of the earliest instances of the world's greatest fusion cuisines.
When Spanish conquistadores arrived in the Aztec capital Tenochtitlan (now Mexico City), they found that the people's diet consisted largely of corn-based dishes with chilies and herbs, usually complemented with beans and tomatoes. The conquistadores eventually combined their imported diet of rice, beef, pork, chicken, wine, garlic and onions with the native indigenous foods of pre-Columbian Mexico, including chocolate, maize, tomato, vanilla, avocado, guava, papaya, pineapple, jicama, chile pepper, beans, squash, sweet potato, peanut, fish and turkey.
Most of today's Mexican food is based on ancient traditions, such as the Aztecs and Maya, combined with culinary trends introduced by Spanish colonists. Quesadillas, for example, are a flour or corn tortilla with cheese (often a Mexican-style soft farmer's cheese such as Queso Fresco or Queso Oaxaca ), beef, chicken, pork, and so on. The indigenous part of this and many other traditional foods is the chili pepper. Foods like these tend to be very colorful because of the rich variety of vegetables (among them are the chili peppers, green peppers, chilies, broccoli, cauliflower, and radishes) and meats in Mexican food. The French occupation of Mexico influenced Mexican cuisine with baked goods such as sweet breads and the bolillo (pronounced bo-lee-yo), a Mexican take on the French roll. There is also a minor Asian influence due to the Manila-Acapulco galleon trade, which lasted from 1565 to 1815.
There are also more exotic dishes, cooked in the Aztec or Mayan style, with ingredients ranging from iguana to rattlesnake, deer, spider monkey, crickets, ant eggs, and other kinds of insects. This is usually known as comida prehispánica (or prehispanic food).
INGREDIENTS: 6 eggs 6 Tbsp shortening 1 tsp salt 1 tsp black pepper 1/2 cup left over meat or vegetables, minced 1 tsp chilli pepper 2 medium potaotes, boiled in their jackets
Cube the potaotes in small cubes. Brown well and add salt, black pepper and chilli pepper powder. Beat eggs and pour over the potatoes. Stir gentily while they thicken. Turn whole omelet once. Be sure not to cook too long.
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