Cheesy Cilantro Rice

My latest book, ONLY HIS, is at #11 on the New York Times bestsellers list for mass market paperbacks and at #34 on the USA Today bestsellers list tracking all books! This is my best third-week showing ever, and came on the heels of my best debut ever (#3) and my best second week ever (#8). And in the same month that Cosmopolitan Magazine published an excerpt of the first book of the trilogy, ONLY MINE. Such a thrill! Thank you to everyone who rushed out to read the romances of the Hendrix triplets of Fool’s Gold! If you haven’t picked up ONLY HIS yet, click here to read an excerpt: ONLY HIS.

And now… back to the kitchen! I haven’t done many rice recipes on this blog, so I decided now was as good a time as any. I wanted to come up with a different spin on rice. My first thought was cheesy rice. Almost everyone loves cheese! The Cheesy Cilantro Rice is a delicious side dish, especially good when accompanying a Mexican dish.

Recipe: Cheesy Cilantro Rice

2 C uncooked rice
4 C water
1 C fresh cilantro, minced
1C sour cream
4 oz Monterrey jack cheese, cut into ¼-inch chunks
1 small can diced green chilis
½ t salt

Put the rice, water, and cilantro in a heavy-bottomed pan and heat to boiling. For sticky rice, stir a couple of times as it’s heating to release the starches. Once the rice boils, cover the pan and lower the heat. Simmer over low heat for 20-25 minutes, until the rice is done. Remove from heat and allow to cool for a few minutes.

Mix the cooked rice and remaining ingredients and put in a casserole dish. Cover and bake at 325 for 30 minutes, until heated through.

Oven-Baked Chimichangas with Queso

You can download a printable version of this recipe (and many other delicious recipes) at www.susanmallery.com/recipes.php!

Ever since I started this cooking blog, I have begun to analyze flavors in restaurants. I haven’t decided yet whether this is a good thing or a bad thing. Does it make me enjoy my meal more, or does it distract me from pure pleasure? In any case, when I eat something delicious, I now try to figure out whether I can recreate it at home.

(The answer to that question is often “no.” I’m not what you would call a natural cook.)

Recently, we stopped at a Mexican restaurant we hadn’t tried before, and we both ordered the Chimichanga with Chili con Queso. I thought the Chili con Queso was going to be a red, beefy sauce with some cheese mixed in. Instead, it tasted like queso dip, really delicious.

Chimichangas are fried, but I wanted my home version to be a little bit lighter. (By no means can I call this a “light recipe.” But at least it’s lighter than it would’ve been if I had fried the chimichanga.)

I came close to the deliciousness of the restaurant’s version. This was really tasty, and very easy, too!

Recipe: Oven-Baked Chimichangas with Queso

1 5-oz box of Spanish rice
1 lb ground beef
1 packet of burrito seasoning
1 can of black beans, drained and rinsed
1 can green chilis, drained
½ C water
Flour tortillas

Queso:
16 oz Velveeta
1 can green chilis
1 t cumin powder


Cook the rice according to the package directions and set aside.

Brown the meat, drain and rinse. Put the meat back into a heavy-bottomed pan over medium heat. Add the burrito seasoning, beans, 1 can of chilis, and half a cup of water. Simmer until it thickens, about 10 minutes. Stir in the rice.

Preheat the oven to 425. Put a generous amount of beef mixture on each flour tortilla. Roll up the tortillas and tuck the ends under. Spray with cooking spray or brush with a small amount of olive or vegetable oil. Place seam-side down on a pan lined with aluminum foil. Leave plenty of space between each chimichanga so they’ll crisp up. Bake until they’re golden brown and hard to the touch.

While they’re baking, cut the Velveeta into ½-inch chunks and put in a microwave-safe bowl with other queso ingredients. Microwave for 30 seconds to 1 minute at a time, stirring each time, until melted. Spoon the queso sauce generously over each chimichanga.

Thai-ish Cashew Beef with Garlic Brown Rice

One of the fun things about cooking is that there are many ways to cook just about everything. So if you see a recipe that looks good but you don’t have all the ingredients on hand, you can come up with creative alternatives.

That’s just what I did when I got this month’s Taste of Home magazine in the mail. They had a feature on Thai food, but I couldn’t find one of the ingredients for Cashew Curried Beef at the store. (You can see their recipe by clicking the link. You have to join their website, but it’s free!)

I couldn’t find red curry paste. Now, if I had a better work ethic when it came to cooking, I probably could’ve tracked it down. I could’ve asked someone who worked there, or I could’ve tried another store. I’m a hard-working writer, but I’m a lazy cook.

So I modified the recipe and came up with Thai-ish Cashew Beef with Garlic Brown Rice. I used stewing beef, which was too gristly, but other than that, this was delicious.

Thai-ish Cashew Beef

Marinade:
2 T Thai sweet red chili sauce

2 T Creamy peanut butter
2 T Soy sauce
1 can Coconut milk
¼ t Cayenne pepper

1 lb. Beef, sliced in ¼-inch strips
2-3 t Peanut oil, divided
2 Carrots, sliced into matchsticks
½ Red bell pepper, sliced
½ Green bell pepper, sliced
1 Small onion, sliced
½ C Salted cashews

Mix the marinade ingredients, adding more cayenne if you like spicy food. Pour half the marinade over the beef in a non-reactive bowl. (I feel so smart for saying “non-reactive” like I know what I’m talking about!) Allow to marinate for at least a couple of hours. Reserve the other half of the marinade.

Drain the beef.

Heat 1 teaspoon of peanut oil over medium-high heat in a wok or a deep skillet. Brown the beef, trying not to stir too often. It’s difficult to resist the temptation to stir, but the beef will brown better if you let it be. Remove the beef to a large bowl. Add a little more oil to the pan and cook the vegetables until the carrots are crisp-tender, just a couple minutes. Put them in the bowl with the beef. Then pan-roast the cashews for about 30 seconds in a little more oil, just until they become fragrant. Put them in the bowl with the beef mixture. Toss and serve over Garlic Brown Rice.

Garlic Brown Rice

1 T Vegetable oil
2-3 Garlic cloves, sliced thin
1 C Brown rice
2 ½ C Water

Heat the vegetable in a heavy-bottomed pan over medium heat. Sauté the garlic slices for about 30 seconds, then add the rice and water. Raise to a boil. Once boiling, lower the heat and cover the pan. Simmer until all the water is gone, about 50 minutes.

Voilá! Doesn’t it look pretty?