Side dishes

3 cups of white rice

3 cups of water

1 can of corn

1 can of onion soup

1 spoonful chicken consommé

1 tbsp olive oil

Salt to taste

Preparation:

Wash rice and drain all the water.

Heat up the oil in a medium pot. Fry the rice for a few seconds. In a measuring cup empty the can of soup. Add water until you have 3 vups of liquid. Add the liquid to the rice. Add the can of corn. Bring to a boil and reduce heat. Cook until it is rice is tender.

Submitted by Deyanira - Mexico

Baked Tomatoes

Ingredients:

4 medium ripe tomatoes

1/2 teaspoon salt

Pepper

1 teaspoon basil.

Preparation:

Preheat oven to 425º. Wash tomatoes, leaving skins on. Slice top, about 1/4 inch down, off each tomato. Place in baking dish with bottom side down and sut side up. Sprinkle each tomato with salt, pepper, and basil. Place dish in oven, and bake 10 to 15 minutes, until tomatoes are soft to touch but keeping their shape. Serve hot.

Submitted by: USA

Charro Beans

Ingredients:
1 pound dry pinto beans
5 cloves garlic, chopped
1 teaspoon salt
1/2 pound bacon, diced
1 onion, chopped
2 fresh tomatoes, diced
3 or 4 sliced jalapeno peppers
1/3 cup chopped fresh cilantro

Preparation:

1. Place pinto beans in a slow cooker completely covered with water. Mix in garlic and salt. Cover, and cook 1 hour on High.
2. Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans.
3. Cover slow cooker, and continue cooking 4 hours on Low. Add the cilantro about 30 minutes before end of cooking time. This recipe is great to serve along with enchiladas or barbecued meat.

Submitted by T. Esther - Mexico

Mexican Guacamole

Ingredients:
3 avocados, peeled and mashed
1 red onion, minced
1 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 green bell pepper, chopped
1 fresh jalapeno pepper, chopped
1/3 cup chopped fresh cilantro
1 lime, juiced
Preparation:
In a medium-size mixing bowl, combine mashed avocados, onion, bell peppers, jalapeno pepper, cilantro, and lime juice. Mix well, cover and refrigerate until you are ready to serve. Serve with tortilla chips.

Submitted by T. Isabel - Mexico