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Mexican Rice with Chorizo Sausage

1-1/2 lb. Chorizo sausage

  • 4 cups of water
  • 4 cups of instant rice
  • 1 pkg. of Taco seasoning mix
  • 1 pkg. of enchilada sauce mix
  • 1 tablespoon of butter
  • 2 tablespoons of cilantro
  • 2 tablespoons of parsley
  • 1 tablespoon of chili powder
  • 2 teaspoons of paprika

Pre-heat oven to 350 degrees.
Place Chorizo sausage in a shallow baking dish and bake for
30 to 45 minutes. Meanwhile in a 4 quart pot place the water,
Taco seasoning, enchilada sauce, cilantro, parsley, chili powder,
Paprika and bring to a full boil. Add rice cover and cook for 1
minute. Remove from stove and let stand covered for 5 minutes.
Cut sausage on an angle. Fold sausage and butter into the cooked rice.

Basic Pot Roast
  • 1-3 ½ to 4 lbs. boneless chuck roast, boneless English cut, or bone-in English
  • Cut roast
  • 2 medium cooking onions
  • Seasoning pepper
  • Seasoning salt
  • 2 cups of water

Preheat oven to 325 degrees. Season the roast liberally
on both sides. Place the roast in a roasting pan. Pour
the water into the bottom of the pan. Slice the onions in
large slices and place on top of the roast. Cover and roast
at 325 for 3 ½ to 4 hours. If more liquid is needed during
the cooking period. Just add water one cup at a time. If
desired the last hour and a half you can add carrots and
potatoes. Baste vegetables every 15 to 20 minutes with
liquid. Gravy can be made with the drippings if desired.
pour the drippings in a small sauce pan. Add 1 tablespoon
of beef base. Bring to a full boil and thicken with corn
starch and water mixture.