More Simple Cinco de Mayo Sides

by Michele Cheplic | More from this Blogger

04 May 2009 04:07 AM

Are you celebrating Cinco de Mayo with a full-blown fiesta? Even if you are just commemorating the day with a simple celebration, you should consider making the following sides. They're easy to prepare (though, your guests would never know it) and are packed with authentic Mexican flavor.

EASY SPANISH RICE

Ingredients:

2 cups long grain white rice

1/4 cup canola oil

1 yellow onion cut into 1-inch chunks

1 bell pepper any color, cut into 1-inch pieces

3 cloves of garlic, minced

3/4 cup tomato puree

2 teaspoons sea salt

2 3/4 cups of chicken broth

3/4 cup of frozen peas

Directions:

Add the oil to a large pan and place on medium heat.

Add the rice to pan and saute until golden brown approximately 10 minutes.

Add the onion and bell pepper and saute another 5 minutes, or until the rice is golden brown.

Add garlic and saute for an additional 3 minutes.

Add the tomato puree, chicken broth and salt. Stir and turn heat up to high. Bring to a full boil while stirring. Continue to boil for 2 minutes. Reduce heat to low, cover and simmer for 20 minutes.

Turn off heat, remove the lid and stir in the peas.

Replace lid and let sit for 5 minutes before serving.

SPICY MEXICAN CORNBREAD

Ingredients:

3/4 cup cornmeal

1 1/4 cup flour

3 teaspoons baking powder

1 teaspoon sea salt

1/4 cup sugar

1 cup creamed corn (pureed in a blender)

1/4 cup melted butter

1 egg, beaten

1 medium yellow onion, finely chopped

2 tablespoons olive oil

1 clove garlic minced

2 jalapeno peppers, finely chopped

1 (4-ounce) can of green chiles, minced and drained

1 1/4 cups grated, Monterey jack or cheddar cheese

3/4 cup skim milk

Directions:

Preheat oven to 375 degrees.

In a large bowl add the cornmeal, flour, baking powder, sea salt, and sugar and mix well.

Saute the onion in the olive oil for 20 minutes, starting out on medium high heat and then lowering to low after the onion starts cooking. Stir frequently.

When onions are reduced to about half, then add the minced garlic and saute an additional 5 minutes, stirring constantly.

Remove mixture to a small bowl.

Add a little more oil to the pan and saute the jalapeno peppers and green chiles for about 10 minutes on medium high heat.

Remove from heat and add the jalapeno peppers and chiles to the onion/garlic mixture.

Add the creamed corn, butter, milk, and egg to the dry ingredients and mix until just moistened.

Stir in the onion, garlic, jalapeno, green chile mixture, and cheese.

Pour the cornbread mixture into a greased 9-inch square glass ovenproof dish.

Bake for 30 minutes.

Allow to cool slightly before cutting.

Related Articles:

Simple Cinco de Mayo Recipes

Cinco de Mayo: Grilled Shrimp Quesadillas

Mexican Fiesta

Mexican Menu

Simple Ways to Spice Up Dinner

Mexican in the Crock Pot

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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