Cathy's Mexican Goop
This recipe comes from the original Reynolds Family Cookbook made by my family in, I presume, the late 1960s. It came to me from my great aunt Juanita, who says it's fed 12 at her house with leftovers! The recipe can be halved as well, and is great for an easy dish to feed a crowd.
This recipe comes from the original Reynolds Family Cookbook made by my family in, I presume, the late 1960s. It came to me from my great aunt Juanita, who says it's fed 12 at her house with leftovers! The recipe can be halved as well, and is great for an easy dish to feed a crowd.
- Carbohydrate 11.6610475005854 g
- Cholesterol 0 mg
- Fat 0.223142403984891 g
- Fiber 1.40750891069593 g
- Protein 1.73723068477809 g
- Saturated Fat 0.0467003987016052 g
- Serving Size 1 1 Serving (64g)
- Sodium 188.488100118978 mg
- Sugar 10.2535385898895 g
- Trans Fat 0.0547058271435313 g
- Calories 52 calories
Step-by-step
- Brown thawed Crumbles in 1T olive oil with onions.
- Add garlic, tomato paste and sauce, 1 sauce can of water and chili powder.
- Stir, and bring to a boil.
- Add rice, and season with salt and pepper.
- Cook uncovered until rice is done (more water may need to be added for rice to cook - I had to add 2 cans of water for basmati rice.)
- Serve over corn chips, and top with shredded lettuce, chopped onion, tomatoes and grated cheese.
Undercooking the rice in a skillet-based casserole like this leads to a gritty, unpleasant bite that ruins the dish. Home cooks often misjudge the liquid-to-starch ratio required when raw grains absorb moisture directly in a heavily reduced tomato sauce. Achieving a tender grain requires monitoring the simmer closely and adding water in controlled half-cup increments once the bottom begins to stick. Long-grain white rice works predictably here, whereas aromatic varieties demand significantly more liquid to soften properly without scorching.
Creating textural contrast prevents this savory mixture from becoming a uniform mush on the plate. Browning the plant-based crumbles in olive oil first renders out excess moisture and develops a caramelized crust on the edges of the pan. This initial high-heat step provides structural integrity so the protein holds its shape rather than dissolving into the sauce. Avoid overcrowding the skillet during this phase, as trapped steam prevents proper browning.
Starch behavior shifts significantly depending on whether pantry staples or fresh produce are utilized. Canned tomato paste delivers concentrated glutamates and pectin that thicken the simmering liquid rapidly, while fresh tomatoes introduce unpredictable water content that will thin the sauce. Adjusting the simmering time by five to ten minutes compensates for the extra moisture released by fresh ingredients. Keeping a kettle of boiling water nearby ensures temperature drops are avoided when adjustments are necessary.
Plating over corn chips introduces the essential crunch that balances the soft, savory rice and protein base. Layering shredded lettuce and grated cheese immediately over the hot mixture creates dynamic temperature contrasts that elevate the eating experience. Serve portions within thirty minutes of assembly to prevent the corn chips from absorbing too much moisture and losing their structural integrity.
