Chalupas:
Taco meat (I use 90% lean beef and the Kevin’s classic taco sauce which you can get on Amazon)
Chalupas, and any additional toppings you like! (My faves are queso, iceberg lettuce, cilantro, sour cream, and salsa)
Spanish Rice:
**You MUST have your rice with sour cream and guac, it is the most divine thing you will ever put in your mouth, trust me
INGREDIENTS:
2 cups long grain white rice
2 tablespoons Knorr Tomato bouillon with chicken flavor
4 cups water
DIRECTIONS:
Wash the rice really good using a mesh strainer.
Heat a pan for a couple of minutes and make sure it’s hot. I use a large skillet for this because the rice can spread out and cooks more evenly and I think it cooks quicker.
Add the rice and mix it around for a minute or so to get the excess water off and it will start to get a little toasty just don’t burn it.
Pour 4 cups water over the rice.
Add 2 tablespoons of the tomato bouillon and mix it around and make sure rice is evenly distributed in the pan.
Cook rice on high for a couple minutes until it reaches a boil then turn it down to low and put a lid on it and let it cook.
Generally it takes around 15-20 minutes but you’ll know its cooked when you start seeing little holes in the pan and the water is absorbing.
Turn the heat off and move it to a cold burner keep the lid on and let it sit on the stove for a little bit until all of the water is absorbed and its cooled.
This part is important because that extra time cooling is what makes it fluffy!