{"id":136,"date":"2008-09-01T10:46:19","date_gmt":"2008-09-01T14:46:19","guid":{"rendered":"http:\/\/glutenfreeislife.wordpress.com\/?p=136"},"modified":"2008-09-01T10:46:19","modified_gmt":"2008-09-01T14:46:19","slug":"mexican-pizzas-rice","status":"publish","type":"post","link":"https:\/\/www.glutenfreeislife.com\/?p=136","title":{"rendered":"Mexican Pizzas & Rice"},"content":{"rendered":"

Mexican Pizzas are a quick go-to dinner for me. I end up making these on nights when we have lots going on…meetings at school, hockey practice, swimming lessons, etc. I can get these ready in a matter of 30 minutes or less (not counting the rice, you can make this earlier and reheat). I usually prefer to use ground turkey for the meat, but occasionally will use ground beef if the ground turkey isn’t on sale. The rice is based on a recipe that my Mom used to make when I was a child. I have modified it a bit for us b\/c my stomach can’t tolerate onions.<\/p>\n

Mexican Rice<\/strong><\/p>\n

1 cup brown basmati or jasmine rice
\n2-3 tsp EVOO
\n3 cloves garlic
\n1\/2 onion (I omit this b\/c I can’t eat them)
\n1 large tomato
\nchicken broth
\ncumin
\nchili powder
\nred hot
\nsalt
\npepper<\/p>\n

1. Drop tomato into boiling water for 60 seconds. Remove tomato from water and then remove the skin. Careful not to burn yourself as I have done too many times when I am in a hurry. \ud83d\ude09
\n2. Chop tomato, peel garlic, chop onion and place all ingredients in a food processor\/blender. Puree until everything is liquid. Add cumin (about 1 tsp), chili powder (1\/2 – 1 tsp), red hot (I like a lot, but use your own judgement), S & P. Blend.
\n3. Place EVOO and rice in a 2 qt. sauce pan and warm over med to med-high heat. Brown rice, but don’t burn it.
\n4. Dump tomato mixture into a glass measuring cup and then add chicken broth to equal 2 cups of liquid. Dump your 2 cups of liquid into the rice; stir and bring to a boil.
\n5. Stir and reduce heat to simmer for 40-50 minutes, depending on what kind of rice you are using.
\n6. Remove from heat and let stand for 10 minutes. Fluff with a fork & serve.<\/p>\n

You can either now serve this or put away in the fridge and then reheat for dinner.<\/p>\n

Mexican Pizzas<\/strong><\/p>\n

1 lb. ground beef or turkey
\nPacket of Taco Seasoning (I use the bulk Ortega)
\n1-2 cans of refried beans (I used La Preferida)
\nTostada shells (I use Ortega)
\nCheddar Cheese
\nLettuce
\nTomato
\nTaco Sauce
\nSalsa
\nSour Cream
\nAny other toppings you would like<\/p>\n

1. Brown ground meat in a pan. Add taco seasoning.
\n2. Preheat oven to 350.
\n3. Warm beans in a pan on the stove or in micro.
\n4. Heat tostadas on a cookie sheet in the oven for 3-5 minutes or until hot.
\n5. Top shells with beans, meat & cheese.
\n6. Return to oven until cheese is all melted and bubbly.
\n7. Top with favorite toppings and serve!<\/p>\n

Here are some pictures of our meal. Jon likes to drown his in taco sauce (Ortega Mild). I prefer to top mine with lettuce & tomato and Frank’s Red Hot). **Seems Jon added some extra beans to his plate as well. \ud83d\ude09<\/p>\n

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This is one of the kids favorite meals and is super easy to make.<\/p>\n

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