GOOD OL’ BASIC MEXICAN RICE - THE PIONEER WOMAN
Steps:
- Heat oil in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some kosher salt and a good teaspoon of cumin--—more if you love cumin flavor! Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.
BLACK BEAN SOUP - THE PIONEER WOMAN – RECIPES, COUNTRY ...
Steps:
- Place the beans in a bowl or pot, cover with cold water, and allow to soak overnight *OR* add beans to a medium pot and cover with hot water. Bring to a boil, then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water. In a medium pot, add beans, chicken stock, water, onions, and bell peppers. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours. At that time, add salt, chili powder, and cumin and stir. Cover and continue simmering for another 30 minutes to 1 hour, until the liquid level is to your liking (anywhere from very thick to a thinner soup is fine!)Taste for seasoning and add more of what it needs. Serve soup in a bowl with sour cream, extra diced bell pepper, avocado, cilantro, tortilla strips, and a lime wedge.
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GOOD OL’ BASIC MEXICAN RICE - THE PIONEER WOMAN
I serve this rice with my White Chicken Enchiladas and they really are the perfect complement.
From thepioneerwoman.com
Reviews 5
Total Time 25 minutes
Category main dish, side dish
From thepioneerwoman.com
Reviews 5
Total Time 25 minutes
Category main dish, side dish
- Heat oil in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some kosher salt and a good teaspoon of cumin--—more if you love cumin flavor! Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.
See details
BLACK BEAN SOUP - THE PIONEER WOMAN – RECIPES, COUNTRY ...
I have several things to say about this recipe I’m sharing today. First: It has nothing to do with Easter.
From thepioneerwoman.com
Reviews 5
Total Time 4 hours
Category main dish, soup
From thepioneerwoman.com
Reviews 5
Total Time 4 hours
Category main dish, soup
- Place the beans in a bowl or pot, cover with cold water, and allow to soak overnight *OR* add beans to a medium pot and cover with hot water. Bring to a boil, then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water. In a medium pot, add beans, chicken stock, water, onions, and bell peppers. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours. At that time, add salt, chili powder, and cumin and stir. Cover and continue simmering for another 30 minutes to 1 hour, until the liquid level is to your liking (anywhere from very thick to a thinner soup is fine!)Taste for seasoning and add more of what it needs. Serve soup in a bowl with sour cream, extra diced bell pepper, avocado, cilantro, tortilla strips, and a lime wedge.
See details
BLACK BEAN SOUP - THE PIONEER WOMAN – RECIPES, COUNTRY ...
I have several things to say about this recipe I’m sharing today. First: It has nothing to do with Easter.
From thepioneerwoman.com
Reviews 5
Total Time 4 hours
Category main dish, soup
From thepioneerwoman.com
Reviews 5
Total Time 4 hours
Category main dish, soup
- Place the beans in a bowl or pot, cover with cold water, and allow to soak overnight *OR* add beans to a medium pot and cover with hot water. Bring to a boil, then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water. In a medium pot, add beans, chicken stock, water, onions, and bell peppers. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours. At that time, add salt, chili powder, and cumin and stir. Cover and continue simmering for another 30 minutes to 1 hour, until the liquid level is to your liking (anywhere from very thick to a thinner soup is fine!)Taste for seasoning and add more of what it needs. Serve soup in a bowl with sour cream, extra diced bell pepper, avocado, cilantro, tortilla strips, and a lime wedge.
See details
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