oil, garlic, paprika and chili and toss well. Cover and marinate 1 hour
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!!!!!!!!
Prepare beans and rice according to package directions. Add salsa and peppers. Stir. Place mixture in blender. Grind until texture is smooth.
Cook red beans and rice per package directions.
Poke holes in sausage with fork.
Add sausage halfway through cooking time of red beans and rice.
Finish cooking.
Prepare beans and rice according to package directions. Let
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.
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.
Follow directions on red beans and rice mix.
When red beans and rice mixture is ready and thickening, add remaining ingredients.
Cover and simmer over low heat 15 to 20 minutes until thickens.
Feeds 8 to 10 people.
Mix together chicken, chopped bacon, cheese, garlic powder, oregano, hot sauce, salt and pepper.
Prepare black beans and rice according to package directions.
Reduce cook time by 10 minutes. Stir chicken mixture into rice and let stand 10 minutes.
Turn into casserole dish and serve hot with sour cream and green onions as garnish.
ngredients except beans and rice and saute until vegetables are soft. Add beans and cook for
Cook rice in chicken broth according to package instructions. Drain.
Meanwhile, heat oil a large frying pan over medium heat. Cook onion for 3-5 mins, until soft. Add garlic, corn and chorizo. Cook for 3 mins, or until fragrant and heated through. Add beans and rice. Season and add cayenne, if using. Transfer to a serving bowl and toss with cilantro and oregano. Garnish with parsley and scallion curls. Serve with lime wedges on the side.
Heat the oil in a 6-quart saucepot over medium-high heat. Add the rice, onion and pepper and cook and stir for 2 minutes.
Stir in the broth and tomato paste and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender. Stir in the beans and cilantro, if desired, and cook until the mixture is hot.
Heat oil in a medium skillet.
Add onion, jalapeno, garlic and cumin. Cook 2-3 minutes or until tender.
Add tomatillos. Cook 2-3 more minutes.
Add pinto beans and cilantro. Cook 2-3 more minutes, or until heated through.
Serve beans over rice. Top with cheese and/or sour cream if desired. Leftovers, without toppings, are particularly good reheated after a day or so.
into beans, beef broth, garlic powder, onion powder, salt, pepper and cayenne
Preheat oven to 375 degrees F (190 degrees C).
Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker.
Prepare chicken strips according to package directions.
Prepare rice according to package directions.
Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing.
Brown ground beef until no longer pink.
On medium heat, add onions, peppers and celery to beef, and cook until onion is soft and translucent.
Add chicken broth, black beans and rice.
Stir to mix well and add the cajun seasoning, and salt and pepper to taste.
Simmer on low about 15 minutes or until most of the liquid is absorbed or cooked off.
Serve with a green salad.
Cook chicken with either Cajun or Mexican seasonings-- sometimes I bake the chicken, and sometimes I saute it.
(I've also cut up a store-bought rotisserie chicken for this).
Dice cooked chicken.
Prepare red beans& rice (I like Zatarrain's) per package directions.
(it has to cook about 30 min) Meanwhile, combine chicken broth& diced tomatoes; bring to a boil.
When boiling, add diced chicken.
Reduce heat and cook about 10 minutes.
Add prepared beans and rice; heat through.
Spoon into bowls and top with cheese.
Put onion and water in skillet and bring to boil.
Add uncooked instant rice and reduce to simmer.
Cook for 2 minutes. Add chili beans and dry taco seasoning.
Simmer 2 minutes.
Remove from heat.
Cover and let sit for five minutes.
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.
Place the beans in a large bowl or pot and cover with