My Texas Kitchen

Archive for the ‘Side Dishes’ Category

Arroz Con Crema

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Oh man, this is so freaking great! Fun to cook, smells really good, looks really good and it tastes even better. I was inspired by the classic Mexican dish. I have never had anyone else’s so I have no point of reference, but I think this is a flavor home run.


  • Cook 1 Cup of Long Grain White Rice, cook rice using this method, let it cool down before you use it
  • 2 Poblano Chilies, roasted, peeled & chopped (use this method)
  • 2 Ears of Corn (kernels cut from the cob, I cut the cobs in half then strip the kernels so they don’t bounce all over my kitchen floor)
  • 2 Cups or melty cheese I prefer white cheese like Jack, Munster, Asadero or Chihuahua
  • 1 Cup of Mexican Crema or sub 1/2 Cup Sour Cream & 1/2 Cup of Milk (this is what I used, it works great)
  • Salt & Pepper to taste


  1. Preheat oven to 375.
  2. Spray Non-stick spray on oven safe baking dish (I use Steve Sprinkles totally awesome dishwasher safe handmade historic cookware).
  3. Mix Rice, Corn, Peppers, 1 cups of the cheese, Crema, Salt and Pepper. Taste and adjust seasoning. Top with The rest of your cheese.
  4. Bake for 20 – 30 minutes until cheese is golden brown.


Healthy Style: No cheese, Skim Milk & Low fat sour cream. You could also use brown rice.
Roasted Chilies: Use whatever kind of roasted peppers you want, Green Chiles would work great.
Corn: You could use 1 1/2 cups frozen but if you do add a little honey to increase the sweetness. I would not suggest canned corn because it tastes like a can. But if you dig on that then do it.

Local ingredients used: Farmers market poblano chilies, and corn, and Texas Harvest Milk.

Rice with Corn Chiles and Crema

Note the awesome handmade cookware

Top with cheese

This is going to be good!

Arroz con crema

I couldn't wait for the picture


Written by mytexaskitchen

August 17, 2010 at 5:03 pm

Texas Mashed Potatoes

with 3 comments

(2 Servings)

I do these a few different ways one has candied peppers and cheddar. One has Horseradish and sour cream. I will post those recipes down the road.

1 big potato, I use russets but white rose is good too.
1/2 cup Milk (I use 2%)
1 small Jalapeno, remove seeds and chopped
2 clove Garlic, peeled & diced
1 Tbs unsalted butter
Salt & Pepper to taste

Quarter potato into 4 long wedges. Now cut into 1 inch chunks. Put into a put with enough water to cover the potatoes by 2 inches. Cover and bring to a boil and reduce temp to medium high. Cook until fork tender, about 20 minutes. While potatoes cook get this milk mixture together.

Add butter to a sauce pan on medium high heat. When it starts bubbling add the jalapeno, reduce heat to medium and cook for 2 minutes. Stir a few times while cooking. Add garlic, stir up. Add milk and stir. When milk gets hot reduce heat to low. Do not boil milk.

Drain mash potatoes and a hefty pinch of salt and pepper, mash. Add some of the milk mixture and mash (make sure you get the garlic and peppers). Repeat until the texture is how you like it. Taste and adjust salt level. If other food is not ready put the lid back on the potatoes.

Written by mytexaskitchen

August 9, 2010 at 6:21 pm