Mexican Rice

1-1/2 tsp vegetable oil
1/2 small onion, diced
2/3 cup uncooked long grain rice
1/2 tsp ground cumin
1/2 tsp chili powder
3 ounces canned diced tomatoes
1 tsp salt
1-1/2 cups water

In a large saucepan, heat oil over medium heat.  Stir in onion and saute until translucent.  Pour the rice into the pan and stir to coat grains with oil.  Mix in cumin, chili powder, tomatoes, salt and water.  Cover, bring to a boil then reduce heat to low.  Cook at a simmer for 20 to 30 minutes or until rice is tender.  Stir occasionally.

Salsa Verde

This is the salsa Rachel makes and taught me how to make.  This recipe is really to taste, so use this as a guide.  Also, when picking out tomatillos make sure you pick out the lighter colored ones.  These measurements are how I like the salsa, but make to your own taste.

10-12 Tomatillos
4 Jalapenos
1/2 bunch Cilantro
4 tbsp Salt
4 cloves Garlic (I used the jarred minced garlic, so it's about 1 tbsp)
1-2 cups Water from boiled tomatillos and jalapenos

De-husk and rinse tomatillos until the stickiness comes off.  Cut the stems off the jalapenos.  Boil tomatillos and jalapenos (my rule of thumb is I boil them until they are the color I want the salsa to be).  Put all ingredients in blender, including water.  Blend well until it looks like a salsa.

Oatmeal Pancakes

2 cups milk
1-1/2 - 2 cups rolled oats
2 eggs
1/4 cup oil
3/4 cup flour
2 tbsp sugar
2-1/2 tsp baking powder
1 tsp salt

Pour milk over oats and let stand 2-5 minutes.  Beat in eggs, oil, then remaining ingredients.  Mixture will be thin.  Fry on hot griddle.