Tag Archives: Tabasco

Southwest Chicken, Kahlua Black Beans & Cheddar Rice

By Monique on | Leave a comment

Picture from FarmGirlFollies.com

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Southwest Chicken, Kahlua Black Beans and Cheddar Rice

Jennife @ Farm Girl Follies

Ingredients

  • Brown rice (enough to make 3 cups cooked)
  • 2 Tablespoons butter
  • 8 oz. Cabot Tomato Basil Cheddar, shredded
  • 2 Tablespoons olive oil
  • 1 lb. chicken breast, sliced into thin strips
  • 1 packet Denny Mike’s Chick Magnet Southwest Seasoning
  • 1 Tablespoon cumin
  • 1 teaspoon cayenne pepper (to taste)
  • 1 teaspoon paprika
  • 2 teaspoons granulated honey
  • 1 green pepper, chopped
  • 1 small red, orange and yellow pepper, chopped
  • 3 garlic cloves, minced
  • 1 onion, sliced thin
  • 2 cans black beans
  • 1 Tablespoon red wine vinegar
  • ¼ cup Kahlua
  • 1 teaspoon Tabasco sauce (to taste)
  • Kosher salt

Instructions

  1. Prepare 3 cups brown rice according to package directions. When rice is tender, stir in butter and shredded Cabot cheddar. Season with Kosher salt to taste. Set pan aside with lid on, to keep warm while preparing chicken and vegetables.
  2. Saute sliced chicken breast in a skillet with 1 Tablespoon olive oil. When no pink remains, sprinkle chicken with Denny Mike’s seasoning packet and 1 Tablespoon water. Stir to combine.
  3. While chicken cooks, saute garlic in 1 Tablespoon olive oil in a second skillet for 1-2 minutes. Add peppers and onions to the garlic. Saute until tender.
  4. Rinse and drain black beans. Add to the skillet.
  5. Combine seasonings and honey in a small bowl. Add seasonings, vinegar, Kahlua and Tabasco to the vegetables and stir to combine. Season with Kosher salt to taste.
  6. Add chicken to the skillet with the beans and vegetables, and continue cooking for 2-3 minutes.
  7. Serve chicken and bean mixture over cheddar rice. Or, combine rice and bean mixture, then spoon into a large tortilla and roll tightly. Serve burrito with salsa and sour cream.

Please see source website for additional pictures and detailed instructions – Farm Girl Follies

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“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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R – Red Beans and Rice Grits with Eggs and Andouille

By Monique on | 2 Comments

Red Beans and Rice Grits with Eggs and Andouille

Get the book “72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans” on Kindle for $0.99

During the A-Z Blog Challenge I will bring Dave Ramsey Fans recipes from across the web and around the world that contain BEANS and RICE. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.

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Red Beans and Rice Grits with Eggs and Andouille

From Esquire
Chef Lee Richardson, Ashley’s, Little Rock

 

INGREDIENTS

Red Beans

  • 1 lb dry red kidney beans, picked over
  • 2 qt water + 2 qt water + 1 qt chicken stock
  • Vegetable mix (all trimmed, peeled, and chopped):
  • 1 onion
  • 3 ribs celery stalk (with leafy green tops)
  • 1 green bell pepper
  • 6 cloves garlic
  • 1/2 lb good-quality smoked ham, diced
  • 1 lb smoked ham hocks
  • 1 bay leaf
  • 2 tbsp Creole seasoning
  • 2 tbsp Lea & Perrins Worcestershire sauce
  • 1 tsp Tabasco sauce
  • a dozen turns freshly ground black pepper
  • 3 tsp coarse salt

Rice Grits

  • 1 cup long-grain white rice
  • 4 cups water
  • 1 tsp salt
  • 3 tbsp unsalted butter

Have Ready to Serve

  • Poached or loose sunnyside- up eggs
  • grilled Andouille sausage
  • chopped green scallions

INSTRUCTIONS

Red Beans

  • Place the beans and 2 qt water in a small stockpot over high heat and bring to a boil. Remove from heat and cover for 30 minutes. Drain the water from the beans and add 2 qt fresh water and the stock along with all other ingredients except the salt. Bring to a boil and reduce to a simmer; cook for 90 minutes.
  • Add the salt and crush some of the beans with a potato masher. Continue to simmer for another 30 minutes. Remove ham hocks (strip off and return any meat to the pot) and keep beans warm.
  • At this point, you can remove half the red beans, cool, and freeze for future use.

Rice

  • In a clean coffee grinder or small food processor, grind the rice into a meal. Bring the water to a boil with the salt and 1 tbsp of the butter. Slowly whisk the rice meal into the boiling water and continue to whisk until the mixture begins to thicken and spit at you. Lower the heat and continue to stir for about three minutes. Cover and reduce heat to low, cooking until thick and creamy, about 15 minutes. Stir in the remaining butter.

To serve: Ladle about 1 cup beans into a bowl and top with about 1/2 cup rice grits. Top the grits with eggs and serve with a piece of grilled Andouille and some freshly chopped scallions

Please see actual website for pictures and detailed instructions – Esquire

Please share your favorite recipes and enjoy the A-Z Challenge.

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