*This post was written by me on behalf of McCormick Spices and IMUSA Cookware. I received complimentary product samples to facilitate this review. All opinions are 100% mine.
You all know that we have been very busy celebrating Hispanic Heritage Month around these parts for the past few weeks. What Hispanic Heritage celebration would be complete without sharing some of our favorite Latin dishes? After all, a huge part of the Latin culture revolves around food and families getting together to enjoy meals and spend some quality time together.
Growing up in Spain, I can still remember sitting in the kitchen and watching my grandmother preparing all of our family’s meals. She would pour her heart and soul into those recipes and the best ingredient in all of them was the love that she infused into preparing each and every single one. It was almost as if that was the secret ingredient. As an adult, I now know that that spices that she used played a big part in creating all of those delectable dishes.
McCormick herbs and spices always catapult my tastebuds back to those times from my childhood where I became intoxicated by the delicious smells coming from my grandmother’s stove. Spices can literally transform any dish into a kaleidoscope of tastes that will tickle your taste buds. I know this because their brand is a staple in our home and we use their spices in many of our traditional Hispanic recipes.
Here is a great one that you can try right in your own home:
- long grain white rice 2 cups
- Corns on the Cob (or 1 1⁄2 cup of Sweet Corn) 4
- Sofrito 2 tablespoons
- tomato sauce ½ cup
- vegetable or corn oil ¼ cup
- Spanish olives ¼ cup
- In an IMUSA FRY PAN, sauté the corn until lightly browned and crisp, then set aside to cool.
- Turn heat on to medium. Add oil, tomato sauce and sofrito in your IMUSA CALDERO. Let it simmer together for 3 minutes.
- Add the corn to the IMUSA CALDERO. Proceed by adding olives then stir. Cover and let it cook. Blend together for about 5 minutes.
- Add the rice and stir to coat.
- Raising the heat to high, add 4 cups of water and stir
- Add a pinch of salt and let it cook until the water starts evaporating (7-10 minutes). Reducing the heat to low, cover the Caldero and let cook for 18-20 minutes (or until rice is fluffy).
- Serve with sweet plantains or green salad.
No matter what recipes you prepare to enjoy with your family for Hispanic Heritage Month, make sure you include McCormick Spices in them and IMUSA Hispanic and International Cookware. These are products that are specifically designed to prepare our favorite Latino dishes, OUR way!
***Our sponsor is giving away a CUBAN / CARBIBBEAN PACKAGE containing IMUSA’s Wood Mortar and Pestle and Tostonera, & McCormick’s Black Pepper, Garlic Salt, Curry Powder, Paprika, Cinnamon, Oregano, Black Peppercorn Grinder, Chicken Bag ‘n Season, Black Beans & Rice Mix, and Paella Rice Mix.***a Rafflecopter giveaway
Product Review/Giveaway disclosure: I received one or more of the products mentioned above from McCormick Spices and IMUSA Cookware to test/review/giveaway in exchange for my opinion and for the purpose of writing this post. I only recommend products or services I use personally and I believe will be “family friendly.” I am disclosing this in accordance with the Federal Trade Commissions 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
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