After a long absence. . . .

Today was Megan's 7th birthday. She requested Mexican food for her birthday dinner. Most of the meal was "recipe-less," grilled sweet red & green peppers & onion, grilled chicken & steak, lettuce, guacamole & refried beans. However, I am posting the recipe for the Mexican rice. Believe me, this beats any box mix or restaurant Mexican rice. The original recipe is by Mark Bittman, and I have altered it little except for cooking times that seem to work better at this altitude.

3 tablespoons lard or corn oil (Not as healthy, but amazing flavor if you save some of the bits of fat you trim from the chicken & render the fat like cooking bacon.)

2 cups long grain rice

4 cloves garlic, peeled

1 medium onion, peeled

2 large very ripe tomatoes, cored & seeded

1 quart chicken stock, preferably homemade

Salt & pepper to taste

1. Heat oil in large saucepan over medium heat. Add rice & cook, stirring occasionally, until golden brown, about 10 minutes.

2. Meanwhile, put garlic, onion, and tomatoes into a food processor or blender and puree until smooth. Add this mixture to the rice and cook, stirring, for another 5 minutes.

3. Add the chicken stock and bring to a boil, then lower the heat, cover and simmer until the water is absorbed and the rice is tender, about 30 minutes. ( I have found that this time actually varies at our altitude from between 35-40 minutes total.) Fluff with a fork, season with salt and pepper and serve.

Give this a try. It is really wonderful.