Tin Lizzy's Skillets

Get out your iron skillet and try these popular Tin Lizzy’s Skillets at home. Start  with Mexican Rice, queso dip, sauteed red peppers, onions and throw on anything else you can think of.  A couple of my favorites are chopped avocado, fresh salsa, pickled jalapenos and grilled shrimp.  Get creative because anything goes with this one.

This recipe is dedicated to Amanda, Al, and Brian, Tin Lizzy’s biggest fans and regulars. (My daughters and her boyfriend)

*Tin Lizzy’s are located in Buckhead, Grant Park and Midtown Atlanta.

Tin Lizzy’s Skillets

Mexican Rice

3 Tablespoons vegetable oil

1 cup uncooked long-grain rice (not instant!!)

1 teaspoon garlic salt

1/2 teaspoon ground cumin

1/4 cup onion, chopped

1/2 cup tomato sauce ( be CAREFUL not to add the WHOLE can! )

2 cups chicken broth or water

Heat oil in large saucepan over medium heat and add rice.  Cook, stirring constantly, until puffed and golden.  While rice is cooking, sprinkle with salt and cumin.  Stir in onion and cook until tender.  STIR in tomato sauce and chicken broth; bring to a boil.  Reduce heat to low, cover and simmer for 25 minutes.  TURN HEAT OFF and LET SIT FOR 5 MINUTES.  Fluff with a fork.

Taqueria Cheese Dip is my favorite Mexican cheese dip to use with this recipe.

Put Mexican Rice into an iron skillet or any oven proof skillet or dish.  Top rice with cheese dip, onions and peppers.  Bake at 350 degrees for 5-10 minutes or until hot.  Add toppings of your choice.

Serve with chips to dip.

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