Sunday, May 5, 2013

It's Cinco de Mayo!

Happy Cinco de Mayo!

Cinco de Mayo is a Mexican-American holiday celebrating the battle of Puebla, where, on May 5th, 1862 the French Army under Napoleon III stormed Mexico City near Puebla, and were defeated by the Mexican Army.  This was significant, as the Mexican Army was half the size of the French Army and ill equipped.  Also, since the battle of Puebla, there has not been an invasion of a European military force in the Americas.

Although the original events of Cinco de Mayo happened in Mexico, and the holiday is observed in Mexico, Cinco de Mayo is actually more of an American holiday, where Mexican culture is celebrated by playing Mexican music, drinking Mexican beverages and eating Mexican food.


To celebrate Cinco de Mayo, here are a few recipes for some Mexican-American dishes:

Mexican Rice
1 cup uncooked rice

1 tablespoon vegetable oil

2 tsp minced garlic

2 cups cold water

½ onion

1 tablespoon chicken broth powder

2/3 cup tomato sauce

1 teaspoon cumin

1 chili pepper, halfed

Put the oil into a medium saucepan and heat to a medium temperature.  Add the rice and brown it in the oil while stirring.  It might take 5 minutes or so for the rice to start browning.  When the rice is almost browned, add the minced garlic.

Add the water, then the rest of the ingredients. Mix well. Cover, with a small air escape, and turn the heat down to medium low.

Cook the rice for 20 to 30 minutes but check after 20 to see if it is ready.

You do not need to stir the rice or lift the lid while it cooks. It is ready when the rice is fluffy, all the water is gone, and the grains are split open (because of the browning).

The rice should be fluffy and not too wet.  If it is not dry enough, cook for a few minutes more.

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