Mexican Rice

Heat the oil in a large saucepan and add the rice. Stir until it has turned white, about 3 minutes. Add the tomatoes, onion, garlic, pepper, cumin, liquid and, if desired, a combination (or all) of the corn, peas and carrots. Bring to a boil and simmer, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Garnish with chopped fresh parsley or cilantro. Serves 6 to 8.

Refried Beans

Directions:

Rinse beans and pour into pot with 3 cups water. Bring to boil. Add baking soda. Remove from heat. Remove foamy residue from pot. Cover and let stand for 1 hour. Add 2 cups of water and bring back to boil. Cover and simmer one hour stirring occassionally. Heat oil in frying pan. Add beans, salt, 1/2 cup cheese and 1 1/2 liquid from bean pot. Mix with potato masher or hand mixer until fairly smooth. Continue to cook until liquid is absorbed. Serve topped with remaining cheese.

Baked Chile Rellenos

Peel green chili peppers leaving on the stems. Open a small slit below the stem and remove the seeds. Insert sliced Monterey Jack cheese into the chilies, using care not to split them; set aside to drain. Place the chilies in a baking dish.

In a medium bowl combine together flour, baking powder, salt, cornmeal, milk, and eggs. Stir until smooth. Pour the batter over the green chili peppers and bake in a 350 degree oven for about 30 minutes, or until the batter is golden.