mexican rice

well today is mexican rice. it was supposed to be texas sheet cake too, but i suppose that will have to wait until tomarrow. we tore the house apart, it was already so, but we worked on cleaning ceilings, fans, laundry, dishes, floors etc. a lot more work yet to do. i just cant wait until it is done, the deep cleaning and then i will have more time to cook~!!!!! so the mexican rice calls for a lb of hamb browned, with taco seasoning and the water that calls for. add one can drained black beans and corn and tomatoes if you like. then top with shredded cheddar served over rice. this is healthy, easy and frugal.
so.....
katies take.....
use what ya have.
1 1/2 c. brown rice cooked in the stewed juice
1 quart home stewed tomatoes
1 lb browned hamburger
3 cans of sante fe corn
1 can of northern beans
1/2 orange pepper diced
and the taco seasoning

cook rice in juice, add veg and legume. brown burger and seasoning and pepper. combine. this makes a casarole of sorts.

how i would prefer to serve it. would be A: a soup. mexican style type chili
B: as a burito. dry it up with a little more rice, use more seasoning, mild and hot packets instead of the sams value brand which tends to be a little mild and or heat it up with some chili powder and fresh ground red pepper. serve in soft taco shells with sour cream and shredded cheese. the wonderful thing about this dish is that it is cheap and it is easy. it is also easy to alter to your specific families tastes. i would add some green onion too as a garnish, but mike doesnt like them. we did talk about putting sliced black olives on it. this really reminded me of a taco salad... and mixing the rice in the dish makes it easier to serve and less dishes.

yum yum -k