Mexican themed seasoned rice with whatever I had on hand (half an onion, carrot, peas, black beans) etc.
Scratch made tortillas. I had a little time while the rice cooked so I made quesadillas to add a little more fat.
Cost per person $1.00
Looks great. What did you season the rice with?
Cummin seed, onion, red pepper flakes, paprika, MSG, salt, a tomato chicken cube, garlic, onion powder. And I used turkey stock for the liquid.
so my mexican friend who is actually from mexico taught me a few things
the first was that the west coast mexican food i love is very different from the food in the texas-mexico border town she grew up in. i may like mine better (more fresh salsas) but hers is still delicious (more butter and chocolate).
the second thing was that tacos are the [clear out your fridge and eat your leftovers] food. just reheat whatever you saved and throw it in the (corn, flour is for fajitas and burritos) tortilla.
although that bean and rice you got there, it looks like it doesn't need a stay in the fridge to make great tacos.
i just checked my electronic recipe repository and could not find my wife's mexican rice recipe, so it must be a paper copy somewhere. i'm not getting out of bed to get a recipe tho, that'll just make me hungry. remind me tomorrow. the key ingredient in her recipe is tomato paste (get the stuff in the tube, not the cans, because you can save the rest when you only need 1T of tomato paste. unless you need an entire can then it's worth the cheapness) but i know there's more to it. maybe it's just the mirepoix and broth.
I am a West Coast Mexican food person. The only corn my Mexican food oversees is the corn tortilla. My brain automatically rejects Tex-Mex and it's use of fresh corn.
I don't have any of the tube stuff right now. I did think about opening a can figuring I'd find another way to use it either in Italian or Mexican. Instead, I decided to go for a cube of tomato chicken bouillon which is why you don't see a lot of color here and even though I rinsed those black beans the moment they touched the rice, all the red disappeared from it.
Oh, broth. Forgot to add that in my list. I have gigantic stockpiles of turkey stock I made from free turkeys and canned. I used it instead of water for cooking the rice.
It's easy for me to say as someone who grew up with mostly Italian cooking in the house but, damn, I never tire of rice and beans especially when they're well done like in this photo. It looks tasty!
I grew up in an Italian kitchen but in former Mexican territory. So I'm all over the place when it comes to food.
I've been suggesting rice and beans to my wife for a while and every time she got that look on her face that said "why would you hurt me?"
While eating she said "what do you call this?" "Rice and beans." "This is rice and beans? I had. No idea it could be tasty. This is amazing."
Apparently here version of rice and beans growing up was rice and beans, not rice and beans. She is now a convert and believer in the power of rice and beans.
Maybe one day I'll do an Italian version with some cannellini beans, short grain rice and Italian seasonings.
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