I love to cook and love my recipes.
In the early 2000s, I decided to start making my own, using my knowledge of classic Mexican cuisine, and the recipes that I learned from my father.
One of my favorite Mexican dishes was Ranchero, a delicious fried rice dish.
The dish originated in Mexico during the 18th century, when it was made with ground pork, potatoes, beans, and onions.
The first documented mention of Rancheros was in the Spanish version of the book The Spanish Cookery by José Félix Pérez, published in 1697.
The recipe for Rancherros was adapted from an English cookbook published in 1702, The Book of Food, by James Perrin.
After Périns book, Rancheriros were widely distributed throughout Mexico and Central America.
The original Rancherito is made with the sauce from the pork ranchero.
You can make this dish with any combination of rice, beans and onions, or even chicken or fish.
The rice can be used to replace the pork.
It’s also a great substitute for white rice.
The sauce can be made in a variety of ways, from simple rice pilafs to a more complex mix.
You could add a lot of vegetables to this dish, or you could serve it with a rice cake or a corn tortilla.
If you want to add some flavor, you could add fresh parsley to the rice or sauteed onion.
I also love to make this recipe with a lot more chicken than usual.
I like to add chicken thighs and thighs of the same color to this recipe.
I’ll use chicken breasts from my freezer and cook them in the rice sauce.
You will also want to use a bit more butter than normal.
This is because the butter has a strong flavor that adds a bit of texture to the dish.
If I’m going to make a lot, I like the butter to be slightly extra rich.
You might want to adjust the amount of butter if you’re going to use more than two chicken breasts in the recipe.
It is always good to add salt, pepper, or chili flakes if you are using a lot.
I used a little bit of salt in the chicken, but you could always use more.
You don’t have to use the same amount of seasoning, as long as you use it sparingly.
I don’t know if I’d use a little more of this sauce on the rice.
I think it would be nice to use it as a substitute for other traditional sauces, like cilantro or lime.
For the chicken thigh, you can use a boneless, skinless chicken thigh.
The skin should be about an inch thick.
Heat a large pot over medium-high heat.
When it is boiling, add the chicken to the pot and let it cook for about 5 minutes.
Add the onion, garlic, and salt to the chicken.
Cook for a few minutes, then add the rice and stir well.
Add all the remaining ingredients to the bottom of the pot, including the rice, rice cake, and corn tortillas.
You may want to cook this mixture for at least 10 minutes before serving.
Serve this Rancheritos with the rice cake.
Recipe Notes You could use chicken legs, or chicken breasts.
For a little extra flavor, add a bit or two of pepper or chili.
The extra flavor is good because it adds a little bite.