Tag Archives: Onion

Nicaraguan Rice & Beans

Chicken burrito bowl
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Mexican Skillet Rice

This recipe from Taste of Home

Ingredient

  • 1 large egg, beaten
  • 1 pound chicken tenderloins, chopped
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 cups cooked jasmine or long grain rice
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (11-ounce) can Mexican-style corn, drained
  • 1 (7-ounce) jar roasted sweet red peppers, drained and sliced
  • 1 (8-ounce) jar taco sauce
  • 2 green onions, chopped
  • ¼ cup minced fresh cilantro

Directions

  • In a large skillet coated with cooking spray, cook and stir egg over medium-high heat until set. Remove and set aside.
  • In the same skillet, stir-fry chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the rice, beans, corn, peppers, taco sauce and green onions; heat through. Stir in reserved egg. Sprinkle rice with cilantro.

Please see source website for additional pictures and detailed instructions – Taste of Home

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BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

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Chicken & Chickpeas in a Creamy Spinach, Coconut Sauce

Picture from My Kitchen Stories

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Chicken & Chickpeas in a Creamy Spinach, Coconut Sauce

Tania @ My Kitchen Stories

Ingredients

Poaching Liquid. you will need a deep pot with a tight fitting lid and a large non stick frypan or stove top casserole to finish
  • 1 can of chickpeas (400 ml) strained water reserved . Set the chickpeas aside.
  • 1 can of coconut cream (400 ml)
  • 2-3 anchovies
  • 2 sprigs of Rosemary
  • 1 clove garlic
  • 6 drained green olives – ½ jar (with seeds)
  • ½ lemons juice or 2 Tablespoons approximately
  • ½ teaspoon salt
  • 2 boneless chicken breasts ( Approximately 500-700 gm)
Sauce
  • 1 onion diced
  • 100 gm frozen spinach about 6 squares ( or fresh sliced if you prefer)
  • 2 Tablespoons tomato paste
  • 1 stick of celery sliced finely
  • 2 Tablespoons olive oil.
  • Extra lemon juice
  • extra salt and pepper

Instructions

  1. Put the chickpea water, coconut, lemon juice, anchovies, olives, salt and rosemary into a deep pot and add the chicken. It needs to be covered with the liquid. Turn on the heat and bring up to the simmer when it boils count to 10 and put on the lid. Turn the stove off (if using an electric cooker take off the ring) and leave the chicken untouched for 20 minutes.
  2. Mean time prepare the fry pan or stove top casserole. Heat it and add the olive oil, onions, and celery. Sauté without colouring till soft.
  3. Drain the stock from the chicken into the fry pan discarding all the bits except the chicken, add the tomato paste, and the chickpeas ( and more olives if you like) and stir well. Let it simmer on low till reduced by half.
  4. While the sauce is reducing cut the chicken into thick slices it should be juicy but cooked all the way through. If it is slightly pink don’t worry you can finish it in the sauce.
  5. Add the spinach and the chicken to the sauce, spreading them out so they warm (and defrost). This will take about 5 minutes. press down on the spinach pieces to defrost.( this usually comes in small squares- 20 gm)
  6. The sauce should be nicely reduced and creamy now. Taste the sauce and add a little pepper, salt and a squeeze of lemon juice.

Please see source website for additional pictures and detailed instructions – My Kitchen Stories

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

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Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

Caribbean Rice & Beans

Picture from Oh So Delicioso

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Caribbean Rice & Beans

Kadee @ Oh So Delicioso

Ingredients

  • 1 tbsp coconut oil
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced
  • 1 cup white rice
  • 1 can black beans, riced and drained
  • 1/4 tsp cinnamon
  • 1/4 tsp paprika
  • 1 tsp chicken bouillon
  • 1 1/2 cups water
  • 1/2 bunch cilantro, minced

Instructions

  1. In a large stock pot melt coconut oil over medium high heat.
  2. Add onion and garlic and cook until fragrant.
  3. Add rice, black beans, cinnamon, paprika, bouillon and water. Bring to a boil.
  4. Reduce heat to a simmer and cover. Cook for about 20 minutes until water is absorbed.
  5. Fluff rice with a fork and stir in cilantro.

Please see source website for additional pictures and detailed instructions – Oh So Delicioso

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.