The rice should already be cooked.
In a pan, heat oil and fry onion and garlic until heated through.
Add beans; cook for about 3 minutes.
Add salt, pepper, ketchup, pepper, chopped cilantro and rice.
Mix together and you have a \"Gallo Pinto.\"
Add 1 Tablespoon oil to a large pan and saute the dry rice for 2 minutes over medium high flame then add the chopped onion, sweet pepper and cilantro and saute another 2 minutes. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes). This is also the recipe for Tico rice used in favorites like tamales and Gallo Pinto.
xcess liquid from pico de gallo.
Mix all ingredients together
o taste.
Chile Recipe
Wayne's Chili
gain.
Make the spice recipe as listed above. Store in
Combine water, condensed chicken broth, beans, garlic, onion, and crushed red pepper flakes into a large saucepan; season to taste with salt and pepper. Bring to a simmer; cover. Cook, stirring occasionally, until beans are soft, about 3 1/2 hours. You may need to add additional water to keep the beans from drying out.
Mash cooked beans with a potato masher to desired consistency. Stir in mozzarella and pico de gallo before serving.
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
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.
Combine first six ingredients in a zip lock bag or bowl.
Add salmon and seal or cover.
Marinate in refrigerator for 45 minutes to 1 hour, turning every 15 to 20 minutes.
Remove salmon from marinade and grill until thoroughly cooked, basting with marinade as it cooks.
Serve with Pico de Gallo as a topping -- use your own favorite recipe or see my recipe (#75897).
owl, combine all pico de gallo (salsa) ingredients EXCEPT the strawberries
ither dried or canned. The recipe is good either way. If
br>Add the cooked rice, pinto beans, bean juice, garlic powder
and pepper. Set pico de gallo aside.
In a large
br>Add seasonings pico de gallo mixture bowl. Use Great American
Make the Pico de Gallo:
Combine all ingredients in
spoonful of pico de gallo and garnish with lime wedges
uarters of the pico de gallo and the juice from 2
Mix tomato, onion, cilantro, lime juice, salt, and pepper together in a bowl.
Spread butter onto 1 side of each bread slice. Arrange bread, butter-side down, onto a work surface. Place 1 slice provolone cheese onto each bread slice and spoon pico de gallo onto 5 of the bread-cheese slices. Top each pico de gallo layer with remaining bread-cheese slices, butter-side up.
Heat a skillet over medium heat. Grill each sandwich in the hot skillet until golden brown and cheese is melted, 3 to 4 minutes per side.
ups of the pico de gallo into baking dish. Sprinkle with
Mix all ingredients; bake at 350\u00b0 for 45 minutes to 1 hour. This is good, tastes a lot like sweet potato pie to me.