Wednesday, February 27, 2008

Tortilla Soup and Mexican Rice

This tortilla soup recipe came from my mom (via a woman from church) and it is super easy. Beef broth, water, spaghetti seasoning packet (who said this was authentic?!), can of tomato sauce, frozen corn, and corn tortillas. Yes it is that easy. The original recipe calls for canned chicken, but Brett and both prefer it vegetarian style. It makes enough for 2 nights worth so we eat it 2 nights in a row. Now that bio-tech softball has started back up, Wednesday night is leftover night. I love the steam in that picture!

A couple of summers ago my aunt made this cheesy Mexican rice and gave me the recipe that originally came from Paula Deen's magazine. I loved it then, and I've been making it regularly ever since. It's a bit tomato-ey for us, but I think that the can of Ro-tel gives it a lot of its flavor. I need to come up with a way to still have flavorful rice but without so many chunks of tomato. Only a small oops occurred when I forgot to set the timer, but luckily I checked on the rice at the exact same moment it finished cooking. Phew!


moowiesqrd said...

Great shot of the steam! Is that an Emeril placemat? I noticed all the "BAM!"s on it. :)

Kim in the Kitchen said...

Ha ha! Yes it is an Emeril pot holder. I also have a matching apron. You know what's even funnier? I don't watch Emeril ever! I may have seen half of one of his shows. It was a wedding gift...but it still does its job:)

Anonymous said...

Look's great. Need the recipe for both. Luv you, KC

Kim in the Kitchen said...

Tortilla Soup
5 cups of water
2 beef bouillon cubes
15 oz can of tomato sauce
1.5 oz packet of spaghetti seasoning
3-4 corn tortillas
1-2 cups of frozen corn kernals (Use however much you like)
10 oz can of white chicken (optional)

In a large saucepan, combine water, bouillon cubes, and spaghetti seasoning over medium heat. Once that has dissolved, add the tomato sauce, corn, and chicken. Let it simmer for 10 minutes then add the torn up tortillas and let it simmer for 2 more minutes.

Kim in the Kitchen said...

Cheesy Mexican Rice
2 T butter
1 and 1/2 cups long grain rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove chopped garlic
2 cups water
14.5 oz can Ro-tel (I use mild)
2 tsp chili powder (I use slightly less)
3/4 tsp salt
1 cup grated cheddar cheese

In a large saucepan, melt butter over medium heat. Add rice, onion, bell pepper, and garlic. Cook until rice is golden brown and veggies are tender. Stir in water, Ro-tel, chili powder, and salt. Bring to a boil, reduce heat, and simmer, covered, 15 minutes (sometimes less so watch it.) When rice is tender, remove from heat and stir in cheese.