Mexican Style Pot Roast, Spanish Rice and Mexican Corn on the Cob

Mexican Style Pot Roast
1 (3-4 lb) roast
2 beef bouillon cubes
1 (10 oz) can diced tomatoes with green chilies
1 tomato can water
1 (4 oz) can diced green chilies
1 envelope taco seasoning mix

Place all ingredients into a crockpot and cook on low for 8 hours or until cooked through

Spanish Rice
2 C long grain white rice
4 C hot water
4 Tbsp. oil
2 (8 oz) cans tomato sauce
1 onion, chopped
cumin, to taste
salt and pepper, to taste
Place rice in a skillet and brown in the oil over high heat, stirring constantly. Once browned add the hot water. Add the remaining ingredients, place a lid on the skillet, and turn the heat down to low. Simmer 20 minutes. Be sure to keep the lid on during the whole 20 minutes.

Mexican Corn on the Cob
6 ears of corn
Mayonnaise to taste
Dry parmesan cheese

Cook corn until done. When corn is done allow to cool slightly and brush entire cob with mayonnaise then roll in the cheese.

For more wonderful recipes check out Cooking Thursday