I think the flavors of Mexican food are on the top of my list of favorites, and I think Jon would agree. Sometimes, when friends are asking for meal suggestions, I scroll through my blog and notice that the majority of my meals use ingredients such as tomatillos, poblanos, jalapenos, Mexican spices, or cilantro.
I buy jalapenos at the produce store and you must get 25 jalapenos in a bag for $2! Pretty soon I should have that many in my garden - I'm growing them and my plants have several peppers each. Yesterday I wanted to use up a bunch of the jalapenos I had, and Jon felt like grilling, so I came up with a menu that would satisfy both of us.
Marinated Beef Kabobs with Mexican Risotto
Jon was busy outside so I tried my hand at making up a marinade. I did run outside to run it by him before I actually did it... I let the beef marinate for about 5 hours
- 3/4 c olive oil
- 1/4 c tequila
- 2 jalapenos, sliced
- 1 handful fresh cilantro, roughly chopped
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp Mexican oregano
- 1/8 tsp cayenne pepper
- 1 hour before cooking add 2 tbsp lime juice
I love lots of color on my kabobs. I used red pepper, green pepper, orange pepper, red onion, zucchini, and jalapenos. BE careful, the jalapenos seem to get even hotter after grilling!
I put them together and Jon grilled them up. Look at this shot of them on the grill -
And then the finished product -
I'm not really sure if there is a risotto dish in Mexican cooking, but I'm calling this Mexican risotto because of the flavors. I have several recipes for risotto in this blog and this one will definitely remain on the top of the list of my favorites.
- 1 c arborio rice
- 5 c low sodium chicken broth
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 white onion, chopped
- 3 cloves garlic, chopped
- 1/4 c dry white wine
- 1/2 each red and green pepper, finely chopped
- 1 jalapeno, seeded and finely chopped
- Optional: corn, finely chopped zucchini, different peppers
- 1/2 c shredded cheese; I used a Mexican blend
- Spices - about 1/2 tsp chili powder and 1/4 tsp cumin
- A few shakes of red pepper flakes
- Sour cream for serving
- Pour chicken stock into a pot and add spices; heat gently
- Heat olive oil and butter in a large saute pan over medium heat
- Add onions and garlic and saute for 2-3 minutes
- Add arborio rice and stir until coated, about 1 minute
- Add white wine and stir until absorbed
- Add broth, 1 ladle at a time, letting it absorb while stirring constantly.
- Add peppers after the first ladle.
- After about 17-25 minutes all of the broth should have been used and the rice should be cooked through. Taste it to make sure it isn't crunchy - my risotto takes 17 minutes sometimes, but 25 minutes on other days.
- Stir in cheese and serve. I topped mine with some sour cream.
This was so creamy, flavorful, and delicious. I think adding the spices to the broth instead of directly to the rice really helped to infuse the flavors into every bite.
During the day I made a pot of Mexican Corn and Potato Soup. Here is the link for the first time I made it; this time I added about 6 oz of diced, canned tomatoes and just a bit of the juice and was happy with the addition.
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