This hatch chili cornbread recipe is a keeper. Now that it's hatch chili season let's put hatch peppers in everything. Lol. This bread in particular is good with Texas Chili, Ranch style beans, or with a thick pat of butter. Enjoy making this. And send me pictures. Ingredients * 1 cup flour * 1 cup yellow cornmeal * ¼ cup granulated sugar * 2 teaspoons baking powder * ½ teaspoon baking soda * 1 teaspoon salt * 1 large egg beaten * ⅓ cup milk * 6 tablespoons melted butter * 1 cup sour cream * 4 ounces diced green chiles * 1 cup grated sharp cheddar cheese Mix the dry and wet ingredients separately at first. When you mix them together make sure you don't overbeat the batter or Masa as I call it. Have your oven preheated to 400 and bake t for 25-35 minutes or until an inserted toothpick comes out clean. 2:00 Start Cooking 2:54 Adding the Hatch Chilies 4:46 Mixing the dry with the wet 6:14 Getting the pan ready 7:00 Into the Preheated oven 7:46 Cut the bread 8:00 Eat the bread If you are enjoying this video please consider buying me a coffee. https://www.buymeacoffee.com/MiCocina ... https://www.youtube.com/watch?v=pGJI4-4m4PI

I love spanish rice. This video shows me making an amazing spanish rice dish to share alongside the guisado beef my friend Enrique gave me. ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️ This dish take a total of 29 minutes to make. 10 minutes for prep and 19 minutes to cook. All you need is * 1C rice * 1 Can of Enchilada Sauce * 2 cloves of garlic diced * 1 Tbsp of Ginger * 1 Tsp salt * 2 Tbsp butter (Grapeseed oil is a substitute) * 1-2 tomatoes diced Instructions: Rinse the rice and set it off to one side, allow to drain about 10 minutes. Add butter in a hot pan, once the butter is bubbling add ginger and garlic. Once the garlic and ginger began to let off their aroma or began to brown slightly add rice and stir lightly until all the rice is wet with the butter or oil. Gently stir rice until the rice begins to change color. It goes from it original color to clear and then to a solid white. Once the rice turns white (some will be browning a bit) add tomatoes, and then the enchilada sauce. Bring mixture to a boil and lower flame or temperature setting to the lowest it can go. Cover the pan and leave it alone for 19 minutes. After 19 minutes remove lid and stir. I like my rice moist and sticky, and my tomatoes still holding their shape. If you want a drier flakier rice add only 3/4 of a can of enchilada sauce. Spanish rice goes well with meat dishes, tacos, burritos, or just by itself. This recipe makes 3 generous servings or 4 reasonable ones. But once you've had it you will be asking for seconds. Just FYI You can store it in the refrigerator for one week, then it starts to lose its flavor profile. SHOP (affiliate): ►My favorite cutting board: https://amzn.to/2KlvbDn ►My Instant Pot: https://amzn.to/3ez83PZ ►My favorite measuring spoons: https://amzn.to/2VmZyA1 ►My favorite blender: https://amzn.to/34Lc5Ad ►My favorite toaster oven: https://amzn.to/2VSsQFJ ►The wok I use isn't made anymore but of the ones I've seen on Amazon, this is the one that's closest to the kind I have at home. https://amzn.to/3aERcb0#Yummy ... https://www.youtube.com/watch?v=qLlvguEybHQ

My on going attempt to learn cinematography and vlogging ... https://www.youtube.com/watch?v=DQRMORoBZ8M

... https://www.youtube.com/watch?v=V5onnsjzOXI