CHITA FOOD RECIPES

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CHITA'S MEXICAN RICE RECIPE - FOOD.COM



Chita's Mexican Rice Recipe - Food.com image

Once you make this recipe, you'll never go back to using a box mix again. It is so easy and foolproof, and will be completely authentic. This is the recipe I grew up with, but of course we never measured. Just threw in this and that. This would taste best with homemade chicken stock, but the directions use canned, as that's what most people have. You can replace the canned tomatoes with Rotel diced tomatoes. Use about a half cup including the liquid, it will give it a spicy kick! The directions may seem long, but it's actually quite simple. Buen provecho!

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 3 1/2 cups, 6 serving(s)

Number Of Ingredients 8

1 cup long-grain white rice
1 tablespoon olive oil
2 garlic cloves, minced
1/2 small onion, diced
1 (14 ounce) can whole tomatoes
1 (14 1/2 ounce) can chicken broth
3 sprigs cilantro
1/4 cup frozen peas (optional)

Steps:

  • Pour chicken broth into a 2 cup measure then add juice from tomatoes to make 2 cups. Set aside three whole tomatoes, saving remaining juice and tomatoes for another use.
  • Heat olive oil in medium saucepan then stir in rice until well coated.
  • Saute till light golden brown, stirring frequently, then add garlic and onion.
  • Continue until onions are translucent, stirring frequently.
  • Holding a tomato in your hand, squeeze over saucepan to break it up. Drop it in pan. Repeat with two remaining tomatoes and stir into the rice.
  • Stir in the broth mixture and add salt to taste. It should be a bit salty, as the rice will absorb it.
  • Add the cilantro sprigs and bring to a boil, then cover and reduce to a simmer.
  • Simmer until water is absorbed, about 15 minutes.
  • Open lid, remove cilantro sprigs and spread frozen peas on top (optional).
  • Replace cover and let sit for a few minutes, allowing peas to warm.
  • Fluff rice to mix in peas and serve.

Nutrition Facts : Calories 161.2, FatContent 3, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 231.6, CarbohydrateContent 28.6, FiberContent 1.4, SugarContent 2.4, ProteinContent 4.5

CHITA'S GUACAMOLE | JUST A PINCH RECIPES



Chita's Guacamole | Just A Pinch Recipes image

This is not a recipe, it's a technique. Make it your own. Sometimes I use white onion, sometimes I use red. Sometimes I add mayo if I want to stretch it a little, or if using as a topping for burgers. When growing up, some of my brothers and my Dad didn't like spicy food. So Mom would make half with chiles and half without. C'mon, impress your friends with tableside guacamole by prepping the ingredients in advance. Maybe they'll tip you after dinner...

Provided by Lori Loucas @jostlori

Categories     Other Appetizers

Prep Time 10 minutes

Yield 6

Number Of Ingredients 9

2 ripe avocados
2 tablespoon(s) onion, minced
2 tablespoon(s) cilantro, chopped
1 serrano chile, seeded and minced
1/4 teaspoon(s) garlic powder
squeeze fresh lime juice
OPTIONAL INGREDIENTS
2 tablespoon(s) tomato, seeded and diced
2 teaspoon(s) mayonnaise

Steps:

  • Guacamole should be freeform, the only requirements are the basic ingredients shown.
  • Cut avocado in half, remove and save the pit, and scoop the flesh into a work bowl.
  • Add the amount of onions, cilantro, garlic powder and chile that suits you. Remember you can always add more, but you can't take away. Of course, you can always add another avocado, LOL.
  • Squeeze some lime juice over the avocado and stir/mash to combine all. Add salt to taste. If using optional tomato, add it now. As well as mayonnaise to taste (not too much!). When all is as you like it, add the avocado pit and bury it in the avocado.
  • If not serving right away, cover with plastic wrap directly on the surface. Serve with good tortilla chips or in tacos or as a side with other mexican food. Make a double batch because this will be gone quickly

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