Tacos

Today is National Taco day, so I made tacos for dinner tonight.  First I made rice.  Now, I will show you the way to make perfect rice.  Read and learn, kids.

Take some butter and melt it in the pan.  Take the rice and saute it in the butter for a few minutes.  Don't really brown it.  You just want all the grains of rice to be coated with the butter so that they will not stick together.  About three minutes usually does the trick.

Pour the water in.  The ratio of rice to water is usually one cup of rice to one and one half cups of water.  Read the label on the rice.  It will say if that ratio differs for the type of rice you are using.  Add salt and pepper.

Bring the rice to a boil while stirring occasionally.  Reduce the heat to a simmer and cover the pot.  Do not lift the lid for 20 minutes.

After 20 minutes, take the rice off the heat, give it a good fluff, and there you go.  Perfect rice.

For the taco filling I went the vegetarian route.  Onion, garlic, mushrooms, corn, black beans, and great white beans.

Diced the onion and garlic.  Sauteed it for a few minutes then added the diced bell pepper and sauteed it all a few more minutes.

Added the chopped mushrooms

and then the corn and beans.

I also made spicy mayo for a topping if people wanted it.  Mayonnaise, hot sauce, and paprika.

Chopped lettuce and diced tomatoes were served on the side.  It was basically like assemble you own tacos.  I used the little corn flour tortillas for the shells.  So they were like soft shell tacos.  Quite good.

Currently Listening

 Holding Onto Hope
by Holding Onto Hope