1 3/4 cup of long grain rice
1 cup chopped onion
1 clove garlic, minced
1 Tablespoon cooking oil
1 (10 3/4 oz.) can chicken broth
1 broth can water ( 1 1/3 cups)
1 (8 oz.) can tomato sauce
1/4 teaspoon fresh ground pepper
In a large skillet over medium heat cook ucooked rice, onion and garlic in hot oil 5 to 7 minutes or until golden, stirring frequently. Carefully add broth, water, tomato sauce and pepper, bring to a boil.
Transfer the hot mixture to a 2-quart casserole. Cover and bake in a 350 degree oven about 35 minutes or until rice is tender and fluffy and liquid is absorbed. Fluff with a fork until fluffy.
I have used this recipe for years and it comes out perfect every time!
Monday, March 4, 2013
2 lbs ground beef (or turkey/chicken)
1 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning (below)
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans (I used spicy jalapeno)
2 cups shredded Colby-jack cheese
18-20 hard taco shells
Preheat the oven to 400 degrees.
In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.
Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
Remove from the oven and top with any optional condiments for serving.
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
In a small bowl, mix all together. Store in an airtight container.
I used all of this on 2 lbs of ground meat with a little water mixed in.