Mexican Domestic Goddess


Mexican Rice

Jacqui Skemp9 Comments
Well folks, I've been blogging here for a year now. I started out with a bang. When I started my blog I intended on sharing recipes for food we make here in our home. I have a whole one recipe down. Now, I'll have two. This one is a simple staple for us. It's easy to make, yields a lot, and is great for heating up quickly. Me + Microwave = unhealthy love. 

A few months ago I took a meal to Nell who had just had her third baby. The meal is really just an excuse to hold a newborn, amiright? She asked me for the recipes, and I am finally getting around to it. Here's the first one, Nell! A few more are on the way. 

This is a simple, standard recipe for Mexican rice. First, tomatoes. Not this many, I'm just showing off for my garden. Holla. 

You need about 1 1/2 cups of fresh tomatoes, or a 14oz can of whole or diced tomatoes. I'm flexible and just use what I have on hand. Throw the tomatoes in a blender.

Dice half a large onion (or a whole medium or small one) and throw that in the blender too.

I like to add a couple of garlic cloves, because you can never have too much garlic. Blend away. I usually end up with about 2 cups of the mixture, and add water or chicken broth so that I have about 4 cups total.

Heat some oil in a pan. And by oil I mean lard. If you do not cook with lard you are seriously missing out on one of the best things in life.

Add two cups of rice and ignore my messy stove top.

Stir the rice around until it's a nice golden color. I keep it on medium to high heat for about ten minutes.

Like dis.

Add the mixture to the rice. It will be loud and scary, but it will also smell delicious.

I almost never measure, but I did today just for you. Add two teaspoons of salt.

If you used chicken broth then you're just about done. If not, then this is the time to add some kind of chicken base. Mix it all up, bring to a boil, and then turn the heat down to low.

This is the tricky part. Resist, resist, resist touching the rice any more. Do. Not. Stir. I had a friend stir my rice after I had mixed in the salt and covered it. Needless to say, we don't talk anymore.

Cover the rice, and let it cook for 15 minutes.

Turn off the heat and let it sit for another five to ten minutes. After that fluff that rice with a fork. And steal a few mouthfuls. 

Lovely, isn't it? 

You can use it as a side or put it in a bowl, top with beans and salsa and use tortilla chips instead of utensils.

Mexican Rice Recipe
  • 2 cups of long grain rice 
  • 2 ripe roma tomatoes or a can of diced or whole tomatoes 
  • 1 Medium onion
  • 2 garlic cloves
  • Chicken base or broth
  • 2 tablespoons of lard or other cooking oil
  1. Blend tomato, onions and garlic. Add broth or water so total mixture is 4 cups.
  2. Heat lard or oil in pan, add rice and brown the rice. 
  3. Add tomato and onion mixture, salt and chicken base if that's what you're using. Stir it up!
  4. Bring rice to boil, then lower heat to low. Cook for 15 minutes. 
  5. Turn off heat, leave for 5-10 minutes until rice is fully cooked. 
  6. Fluff rice with fork, and enjoy. Try not to eat it all at once.
If you use this recipe, I would love to hear how it turned out for you! 

Autumn and Albondigas

Jacqui Skemp5 Comments
This past Saturday was the last day of summer, and Minnesota knew it. We spent the eve of autumn enjoying dinner with friends, and roasting tomatoes and chili peppers from their garden to make salsa. A jar of it is coming our way, and I am excited. As we left their house that night you could feel that fall chill creeping in. Tis soup season, folks! I kept my mom up that night making sure she gave me her recipe for albondigas. It's essentially a meatball soup, with lots of veggies and all around goodness. 

My mom and I are the same in that we're terrible when it comes to measurements. Not terrible in the "on no you ruined the recipe" way. But more along the lines of "you want my recipe? Well, good luck because I have no idea how much of everything went into it". 

I know that I used two pounds of ground beef and two eggs for the meatballs, but the other stuff? No clue. I base a lot of it on smell. If it smells right, then it's right. Bada bing, bada boom.

You see that pretty wooden spoon here? Completely for show. I'm a liar. I used my hands to mix this, and you should too.

Oh, and rice. That should have all been mixed in at the same time. It's under cooked rice, and it's supposed to be like that. 

I'm sure there are a million different ways of making this dish, given all the regional and family variations. This is just how I grew up eating it, and you know what? It's yums.

After these meatballs have been plopped into boiling water, turn to the vegetables. I use carrots, zucchini, green beans, celery and potatoes. That acorn squash is just photo bombing. Get out of here acorn squash, I have no idea what to do with you.

Chop those veggies, and get them into a second pot of boiling water. I then chop up three roma tomatoes and about half an onion and a couple of garlic cloves and blend them with a little bit of water. I add that to the pot with the veggies. 

And then you add this. I heart this stuff. I use it way too often in excessive amounts. Yuu--uum. How much went in? Don't know. You could probably use chicken broth.

Same with the salt.

These little guys are not necessary, but I love adding them. They are azafran (or zaffron pellets for you gringos, but you're probably hip and will call them azafran). Sometimes known as the poor man's saffron. You can buy them here. Or, if you're lucky like me, you're parents will grow them in their yard and send them to you because they miss you and love you, and want to remind you how good home is and are hoping this gesture will entice you to move back.

They're hard little pellets that you sort of gently tap to crack the shell. You only use the orange stuff inside. I mush them up with a little bit of water in a molcajete, but mine was still at our friends so I used a mortar and pestle. 

Beautiful, isn't it?

Add this to the pot with the vegetables. I have two large pots, so this system works for me. You could probably do it with just one. 

Once the albondigas are done, it all goes together in the same pot. I use a slotted spoon to move the albondigas to the pot with the veggies Then use a strainer to add all of that left over water to the pot with the veggies. Bring to boil, then simmer. Don't forget to check the salt. You might need to add more at this point.  I usually just check how soft the potatoes are to tell when it's done. Season with dried oregano. My family usually adds corn on the cob in the soup, but I forgot it this time. Shame on me.

Serve with a splash of lime and a warm tortilla. 

You're welcome.

My sweet helper


2 lb. ground beef
2 eggs
1/4 rice
Ground Cloves
3 roma tomatoes
1 onion
2-3 garlic cloves
5 medium carrots
3 medium zucchini
1-2 potatoes
Handful of greenbeans 
Chicken bouillon or chicken stock
20 azafran pellets

1. In a large bowl mix ground beef, eggs, seasonings, and rice. Form meatballs (I make mine about two bites sized) and place into 8 cups boiling water in first pot. 

2. In second pot, boil another 8 cups. Blend tomato, onion and garlic. Add that to pot. Chop veggies and add those to this pot. 

3. Once meatballs are done, add them to second pot. Strain contents of first pot, and add that broth to the second pot. Add salt, chicken bouillon, and azafran. Add water and salt as desired. Bring to boil, then simmer till veggies are soft. You can add the dried oregano to the whole pot, or to individual servings.