Tex-Mex

I live in Texas, and that means plenty of Tex-Mex food.

For dinner this evening I decided to take a stand by menu of refried beans, Spanish rice, and chicken fajitas.

I have made variations of this multiple times and each time, I learn something new, and make it that much better.

This evening, I am going to share with you my recipes for the beans and for the rice.

Refried Beans

6-8 Cups prepared pinto beans
1/4 C. lard (vegetable shortening can be substituted)
1 C. grated cheddar cheese
1 t. salt
1 T. Chili powder
1t. Cumin

Place the beans in a large sauce pot and mash with a potato masher. I leave a few of the beans un-mashed for a varied texture. If you desire a puree of beans, a food processor could be used.

Once beans are mashed, place pot on the stove and heat over medium heat. Stir in lard, cheese, and spices and combine thoroughly. Continue over medium heat until beans are warmed through.

This recipe easily becomes Vegan when vegetable shortening is substituted for the lard.

Spanish Rice

1 T. Lard
1 C. Long grain rice
1 1/4 C. Chicken Stock
1 C. (8 oz can) Tomato sauce
1/2 Medium onion finley chopped
1/2 Green bell pepper finley chopped
2-3 Cloves garlic, finley minced
1 Can diced tomatos with green chilis
1 t. Chili power
1 t. Cumin

Place lard in medium sauce pan and melt over medium high heat. Once lard is melted, add rice and saute for 1-2 minutes. Add onions, bell pepper, and garlic. Saute until onions are translucent. Add chicken stock, tomato sauce, and spices. Bring to a boil for one minute then reduce heat and simmer for 25 to 30 minutes, until most moisture is absorbed and rice is done.

Again, this recipe can become Vegan by substituting vegetable shortening for the lard.

I combined these with some marinated chicken breast that I grilled indoors and some fresh flour tortillas and some fresh sour cream.

Delish!