Instant Pot Mexican Red Rice

Instant Pot Mexican Red Rice

There’s nothing like a great Mexican Red Rice on your plate when you’re having Taco Tuesday or any other Mexican or Southwestern dinner. There’s a reason so many of us at home either skip it altogether or turn to a mix – after all, why put effort into a dish that even at restaurants is sometimes lackluster and gets picked at or pushed aside. This Instant Pot Mexican Red Rice is going to rock your world – or at least get you some fab Mexican Red Rice on the table!

Instant Pot Mexican Red Rice

Instant Pot Mexican Red Rice

Read More


Instant Pot Mexican Rice

Instant Pot Mexican Rice

So maybe this is just the week for Mexican basics done in the Instant Pot. The other day it was my Instant Pot Refried Beans, and today it’s Instant Pot Mexican Rice. Which makes me wonder, do people from Mexico call their Mexican Rice “Mexican Rice?” I’m from Iowa and I call my Ham Balls “Iowa Ham Balls” on my site (because that recipe really IS made a lot in Iowa, probably a nod to the German settlers and it has that hallmark Sweet n’ Sour flavor) but if I’m just talking to someone, I just say Ham Balls. Just saying it makes me want to snicker, btw. Here’s the recipe for Iowa Ham Balls with Sweet Sour Glaze, now that I mentioned them.

Instant Pot Denver Green Chili, Mexican Rice and Refried Beans

Instant Pot Denver Green Chili, Mexican Rice and Refried Beans

Read More


Garden Chili Sauce - small batch, 4 pints

Garden Chili Sauce

This is gonna blow you away!!

In honor of the upcoming New Year’s (and to use up a bag of black eyed peas and a couple of ham hocks languishing in my freezer) I decided to make Black Eyed Peas. And there is no better accompaniment to Black Eyed Peas than a my home-made Chili Sauce.

Garden Chili Sauce - small batch, 4 pints

Garden Chili Sauce – small batch, 4 pints

Read More



Rajas con Crema

Rajas con Crema Tacos

One of my all-time favorite Mexican foods is Rajas. They’re mild Poblano peppers, roasted, cut in strips, and in the case of Rajas con Crema, they’re simmered for a few minutes with a little cream. They’re fabulous and rich and if you can imagine the mild, smoky poblanos simmered in cream, you’ll start to wrap your mind around Rajas. The dish is traditional in Central and Southern Mexico, although I have a few fun twists for this version.

Rajas con Crema

Rajas con Crema – Street Taco Style

Read More