I love Garlic Black Beans, Sweet Rice, and pulled Pork as a meal.
1 Pork Loin
2-3 cans of El Pato
2-3 Cans of Tomato Sauce
2-3 Cans of brown Sugar
I cook this the night before. Put an onion cut up on the bottom of the crock pot. If you need to, cut the Pork Loin in half so it fits inside the crock pot. Turn on low just before you go to bed and let it cook all night. The next morning it will be cooked. Take the pork out and shred- it. Dump everything out of the crock pot. Add the El Pato, Tomato sauce, brown sugar(just use one of the empty cans of El Pato to measure), and pork all together. Let it cook on low all day until you are ready to eat.
*If I have a huge pork loin I add 3 cans of everything. If it's medium I add 2 of everything.
2 Tbs. Oil
1 Large Onion, Chopped
1 Bunch of Fresh Cilantro
2 1/2 Cups of White Rice, long grain
5 1/4 Cups Chicken broth, or bullion
1/2 cup of sugar
In a large pot saute the onion in oil until translucent. Add the chopped cilantro (no big steams) and saute a minute more. Add the rice, cooking and stirring until it begins to brown (be careful not to burn). Add the chicken broth and sugar - stirring to dissolve the sugar. Bring to a boil. Cover and let cook on low until rice is done, about 25 minutes. Fluff with a fork before serving.
3 Cans of Black Beans (not drained)
3-4 cloves of garlic
6 Tbs Oil
6 Tbs. cilantro, chopped
1 1/2 tsp salt
3 tsp Cumin
1 cup Tomatoe Juice
Heat oil and cook garlic and cumin till garlic starts to pop. Add the rest of the ingredients. Simmer for 10 to 15 minutes. Add lime juice to taste.
1/2 cup buttermilk
1/2 cup mayo
1/2 cup sour cream
1 pkg dry Ranch Mix
1 cup cilantro
3-6 green onion ends (becareful these can taste very strong in the dressing)
1 tsp minced garlic or 2 cloves
3 tsp sugar
juice from 1/2 a lime.
Boil tomatillos in salt water for 5 minutes. Cut out the top. Put all ingredients in a blender. Blend together and refrigerate till ready to serve.