2) Drain beans and refill pot with fresh water
Prepare beans and rice according to package directions. Let
of the pork; cook and stir 3 minutes or until
Cook 1 cup rice according to package directions, about 50 minutes.
In 2 TB olive oil, saute peppers, garlic and onion until onion is soft but not brown.
Add tomatoes and mushrooms and seasonings, and steam, covered for about 5-10 minutes.
Add rinsed beans to cooked rice, and line the casserole dish with the bean and rice mixture.
Add the sauteed vegetables to the top of this, and top all with cheeses.
Bake at 350 for 25 minutes, or until cheeses are melted.
Heat a large frying pan over medium heat. Lightly coat with oil. Season fish and cook for 3-4 mins per side, or until cooked to your liking.
Meanwhile, for the bean and pepper salsa, toss together beans, corn, pepper, onion, cilantro, garlic and lime juice. Season.
Serve fish with bean and pepper salsa and lime wedges on the side.
oil, garlic, paprika and chili and toss well. Cover and marinate 1 hour
Mix beans, onion, celery and garlic salt. Mix rice and bell pepper. Arrange bean mixture, rice mixture and ham on a serving plate. Serve with Snappy Dressing (see below).
Place fish in a shallow dish.
Combine cilantro, oil lime juice, pepper sauce and garlic in a small bowl and pour over fish. Cover, marinade in refrigerator 30 minutes or up to 2 hours.
Prepare black bean and rice mix according to package directions,
Keep warm.
Preheat broiler.
Remove fish from marinade.
Place fish on rack of broiler pan, drizzle with any remaining marinade in dish.
Broil 4 - 5 inches from heat 8 to 10 minutes until fish is opaque.
Serve with black beans and rice and lime wedges.
Toss the onion, cilantro, black beans, rice, and cranberries together in a large mixing bowl.
Whisk the orange juice, olive oil, vinegar, mustard, thyme, cumin, cayenne, salt, and pepper in a small bowl; pour over the bean and rice mixture.
Chill at least 30 minutes (or overnight).
Top with pecans before serving.
Combine all ingredients except cilantro and rice in large soup pot and heat to boiling. Reduce heat to medium high and cook for about 2 hours or until beans are tender (you may have to add additional water if needed). Add rice and cilantro to soup and cook 5 more minutes.
Preheat
oven
to
350\u00b0.
Heat\toil
in
heavy,
large, nonstick
skillet
over
medium
heat.
Add
onion and garlic; saute 8
to 10 minutes until tender.
Add bell pepper; saute 3 minutes.
Stir in tomatoes, lime juice, chili powder and salt; bring to
a boil.
In a 2-quart casserole, mix beans and rice. Pour in
tomato
mixture and stir to combine.
Sprinkle casserole with cheese.
Bake 10 to 15 minutes until hot and bubbly. Healthy. Makes 4 servings.
bring to boil. Stir in Rice Mix; return to boil. Reduce
Brown ground beef in large skillet on medium-high heat. Drain fat.
Stir in water, Rice Mix and cumin. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Stir occasionally to prevent sticking. Remove from heat. Let stand 5 minutes.
Spoon rice mixture into warmed taco shells. Serve with assorted toppings, if desired.
Prepare Rice Mix as directed on package, using 3 cups water instead of 3 1/4 cups.
Reserve 1/4 to 1/2 cup of the shredded cheese to garnish dip, if desired. Stir remaining ingredients into rice mixture. Place mixture into food processor or blender; cover. Process or blend until smooth.
Keep dip warm in a chaffing dish or slow cooker, if desired.
In saucepan combine green pepper, garlic, oregano and cumin with 1/4 cup beef broth.
Simmer 10 minutes; stir in black beans and rice and more broth if needed. Serve in a bowl with slice of raw onion.
NOTE: Cooking time does not include the preparation of the black beans.
Vanilla Bean and Mango Jam - combine all the
Warm Mexican chicken and rice mixture in microwave for 2 minutes.
Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
Fold bottom third over mixture,making sure filling is snug.
Take the right side of tortilla and fold over.
Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.
Flour pork chops and lightly brown in oil in a heavy skillet. Remove from skillet and drain.
In a large casserole dish, stir together chicken and rice soup, water and instant rice.
Add pork chops.
Cook for 1 hour in a 375\u00b0 oven.
Heat oil in large nonstick skillet on medium-high heat. Add ground beef, onion and bell pepper; cook and stir until meat is no longer pink. Drain fat.
Stir in remaining 1 tablespoon oil, Rice Mix, water, tomatoes, corn, chili powder, garlic powder and crushed red pepper.
Bring to boil. Reduce heat to low; cover and simmer 25 minute or until most of the water is absorbed and rice is tender. Stir occasionally to prevent rice and beans from sticking. Serve with assorted toppings, if desired.
Make red beans and rice as package directs.
Cut the Polish sausage up and place in mixture.
Add 1/4 cup water extra, simmer until done!
As Justin Wilson would say, \"I guaranteeeeeeee!!!!!!!!