Mexican Sunday!

It is bitterly cold outside this morning so we are going to warm up with some Mexican food for supper. We are having chicken enchiladas, Mexican rice and sweet corn pudding. YUM! I am posting the recipes for the rice and the corn pudding. Happy cooking!

Mexican Rice

Ingredients

2 tablespoons vegetable oil1 onion, chopped
1 teaspoon minced garlic
1 teaspoon chili powder
1 tablespoon ground cumin
1 cup uncooked short-grain white rice
1 3/4 cups chicken broth 1/4 cup tomato paste

Directions

Preheat the oven to 350 degrees F Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.

Sweet Corn Pudding

Ingredients

1/2 c butter, softened
1/3 c masa harina (corn flour)
1/4 c water
1 1/2 c corn (creamed works well here)
1/4 c corn meal (self rising)
1/3 c sugar
2 T heavy cream

Directions

Preheat oven to 375, Blend butter until fluffy, add masa and water and mix well. add corn to butter/masa mixture. Add sugar and cream and mix well. Pour batter into a 8 x 8 pan and cover with foil. Set this pan into a 9 x 13 pan with and inch or so of hot water in it. Bake in the preheated oven for 50 - 60 minutes. Remove small pan from water and let sit at least 10 minutes.

Have a great sunny Sunday!