Spanish Rice and Papas (Mexican Potatoes)

These are two of my favorite Mexican food side dishes. 

PAPAS (Mexican Potatoes)

This is a great change from the normal side dish. Lots of flavor. 

Dice and boil potatoes (cover with water) with a cube of chicken bouillon. 

Saute bell peppers, jalapenos, and garlic in butter. Drain potatoes and add rest of ingredients. Cook on simmer until cheese is melted. 

Papas (Mexican Potatoes)

3 lbs. potatoes-diced

1 cube chicken bouillon

3 oz. cream cheese

1/2 C. heavy cream

10 oz. Velveeta

1/2 tsp. salt

3/4 tsp. garlic

1/4 C. sour cream

8 oz. Bueno frozen green chili (I prefer Autumn Roast, but that might a bit hot for some)

1/2 C. bell peppers-diced

Dice and boil potatoes with chicken bouillon cube. Cover with water. Drain. Saute bell peppers, jalapenos, and garlic in butter. Add all ingredients to potatoes. Cook on simmer until cheese is melted. 

**This recipe is adapted from a well known restaurant, and my friend told me mine were even better than their's. 

SPANISH RICE

I cheat on this one because this is the best packaged Spanish rice I've ever found. I just spice it up a little bit. 

Spanish Rice

1 package Fiesta Sides Spanish Rice

1 can of Rotel (I prefer the one with Habaneros)

1 bell pepper-diced

Cook rice as directed on package. Saute diced bell pepper in butter. Add Rotel and pepper to rice. Stir. I like to add black olives as well; it just depends on my crowd. Serve