Mexican Rice Iii

Ingredients

• Servings: 6
• 1 cup long grain white rice
• 1 tablespoon vegetable oil
• 1 1/2 cups chicken broth
• 1/2 onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 1 fresh jalapeno pepper, chopped
• 1 tomato, seeded and chopped
• 1 cube chicken bouillon
• salt and pepper to taste
• 1/2 teaspoon ground cumin
• 1/2 cup chopped fresh cilantro
• 1 clove garlic, halved

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. pour in chicken broth, and bring to a boil. stir in onion, green pepper, jalapeno, and diced tomato. season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. bring to a boil, cover, and reduce heat to low. cook for 20 minutes.

atomic canuck chili

Ingredients

• Servings: 10
• 2 pounds lean ground beef
• 1/2 large onion, diced
• 1 tablespoon crushed red pepper
• 3 tablespoons garlic powder
• 1 tablespoon seasoned pepper
• 2 (4 ounce) cans mushroom pieces, drained
• 1 (28 ounce) can baked beans
• 2 (15.25 ounce) cans kidney beans with liquid
• 2 (6 ounce) cans tomato paste
• 1/4 cup white sugar
• 3 carrots, sliced
• 3 stalks celery, sliced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 jalapeno chile peppers, diced
• 1/4 cup canadian
• 2 tablespoons crushed red pepper
• hot sauce
• 1/4 cup barbeque sauce

Recipe

Preparation Time: 30 mins Cook Time: 5 hrs

Ready Time: 5 hrs 30 mins


• in a large skillet over medium heat, brown ground beef together with onion, crushed red pepper, garlic powder, and seasoned pepper. drain off the fat, and place the mixture into a slow cooker.
• stir mushrooms, baked beans, kidney beans with liquid, tomato paste, sugar, carrots, celery, peppers, , and barbeque sauce into the slow cooker. season with hot sauce and more crushed red pepper.
• cover, and cook on low for 4 to 5 hours.

chicken tikka masala

Ingredients

• Servings: 4
• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 2 hrs 20 mins


• in a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. stir in chicken, cover, and refrigerate for 1 hour.
• preheat a grill for high heat.
• lightly oil the grill grate. thread chicken skewers, and discard marinade. grill until juices run clear, about 5 minutes on each side.
• melt butter in a large heavy skillet over medium heat. saute garlic and jalapeno for 1 minute. season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. stir in tomato sauce and cream. simmer on low heat until sauce thickens, about 20 minutes. add grilled chicken, and simmer for 10 minutes. transfer to a serving platter, and garnish with fresh cilantro.

Mexican Rice Iii

Ingredients

• Servings: 6
• 1 cup long grain white rice
• 1 tablespoon vegetable oil
• 1 1/2 cups chicken broth
• 1/2 onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 1 fresh jalapeno pepper, chopped
• 1 tomato, seeded and chopped
• 1 cube chicken bouillon
• salt and pepper to taste
• 1/2 teaspoon ground cumin
• 1/2 cup chopped fresh cilantro
• 1 clove garlic, halved

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. pour in chicken broth, and bring to a boil. stir in onion, green pepper, jalapeno, and diced tomato. season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. bring to a boil, cover, and reduce heat to low. cook for 20 minutes.

Refried Beans Without The Refry

Ingredients

• Servings: 15
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Refried Beans Without The Refry

Ingredients

• Servings: 15
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Mexican Rice Iii

Ingredients

• Servings: 6
• 1 cup long grain white rice
• 1 tablespoon vegetable oil
• 1 1/2 cups chicken broth
• 1/2 onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 1 fresh jalapeno pepper, chopped
• 1 tomato, seeded and chopped
• 1 cube chicken bouillon
• salt and pepper to taste
• 1/2 teaspoon ground cumin
• 1/2 cup chopped fresh cilantro
• 1 clove garlic, halved

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. pour in chicken broth, and bring to a boil. stir in onion, green pepper, jalapeno, and diced tomato. season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. bring to a boil, cover, and reduce heat to low. cook for 20 minutes.