Sentences with phrase «add rice and beans»

Add rice and beans and make it a meal.

Not exact matches

We had some steamed green beans and put them over the rice before adding the chicken.

In a large bowl, add the cooked black beans, cooked brown rice, sautéed mushrooms with all the spices, ground walnuts, breadcrumbs, and ketchup.

Add brown rice, black beans, and corn!

Debi doctored some browned hamburger meat with onion soup mix and worcester sauce, then added some green beans (or any veggies you have on hand) over Della Basmati Rice.

It has some heat — my daughter added a spoon of refried beans and rolled it with rice & chicken into a burrito.

Then add cooked brown rice, black beans, corn, and cheese.

I never thought to add salsa — I'm going to give this a whirl when I make this this week — cajun red beans and rice looks great!

Add the salsa, beans, rice, seasoning and stir to combine and bring to a simmer.

For example, if you were making Mexican - inspired rice and beans, you could use olive oil instead of coconut oil, skip the ginger, and add cumin and / or chili powder.

In case your pantry is as poorly stocked as mine & you are wondering: I used just one can of beans (used slightly more pumpkin to make up lost volume), rice wine vinegar in place of sherry vinegar, white wine in place of dry sherry, no ham, no shallot (extra onion added), and tomato sauce instead of canned whole!

I also added a can of pinto beans cause I adore rice and beans.

We did cauliflower «rice» to cut some carbs and calories, and bulked up the veg count by adding onions and tomatoes to the corn and black bean mix.

Then add the greens, add one or two teaspoons of this salsa toss quickly until bright green and right before turning the pan off add a little splash - arooh of apple cider vinegar or a squeeze of lemon, toss briefly and serve over brown rice, quinoa, farro, beans, serve with slices of avocado add a dollop of greek style yogurt.

Serve them over a bed of cilantro lime rice with black beans, and add a scoop of chipotle cream sauce on top.

Spread some coconut brown rice across a sheet of nori, top with some cooked beans, add sliced avocado, some of the chile relish, and some crispy fried shallots, or toasted almonds (something crunchy).

Build your bowl starting with the chipotle rice, adding beans, tofu, corn, salsa, and avocado.

Add brown rice, corn, black beans and chicken side by side to a single serving bowl or microwavable container.

Another twist on hummus: I once saw a recipe in the NY Times Sunday magazine for edamame «hummus», where soy beans were substituted for chickpeas and rice vinegar was added.

Next add the beans, rice and onion into the food processor and pulse a few times.

Add coconut milk, salt, pepper, thyme, leeks, beans, rice and uncut pepper to the chicken broth.

Just made this, with a few tweaks (I omitted the oil and water sauteed the onion and red peppers; I used Wondercocoa powder 3 TBS instead of chocolate, used no salt added beans, and (because I ran out of quinoa) used brown rice.

-- This bean spicy bean chilli has 9g per portion add brown rice for 2 more grams — Snack on pears (4g) or carrot sticks and -LSB-...]

Then add 1 - 2 large spoonfuls of refried bean mixture to each shell and 2 spoonfuls of rice and 1 spoonful of salsa.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Try the recipe without the rice and add a second can of black beans.

Add water, taco seasoning, black beans, corn, brown rice, and salsa.

1/2 cup Arborio rice 4 cups milk (both whole and reduced - fat have worked for me) 1/4 cup sugar 1/2 vanilla bean, split (or 1 teaspoon pure extract, added with almond at the end) 1 bay leaf 3/4 teaspoon almond extract

Add bean puree to the pan with the mushrooms and bring to a simmer.Stir in the cauliflower «rice».

Next add the drained and rinsed pinto beans, corn, and cooked rice.

Saute until browned then add the crushed tomatoes, vegetable stock, herbs, spices and sauces (except the salt), rice and beans.

Transfer the rice mixture in to a rice cooker, add in the black - eyed beans, stock and coconut milk, mix well, season with salt and cook according to your rice cookers instructions.

A few tweaks of my own — add dried shallot, black sesame seeds, mango, used red quinoa as well as brown rice, black beans, shredded lettuce and chilli tofu pieces.

If you want a more substantial vegan burrito, feel free to add rice, beans (refried or not), vegan cheese and / or vegan sour cream — whatever you want!

So my first thought is since I was coming home late, I would just pick up some grilled chicken from KFC, but Tony took dinner into his own hands — he fixed Zataran's red beans and rice with kielbasa — I added chopped baby spinach to mine — as well as some chopped peppers Tony brought home for me — they are pickled cherry peppers stuffed with proscuitto and a tiny piece of cheese — so good!

Add the rice, beans & peas and bake for 25 minutes.

You could also, like you mentioned, use avocado to add some substance to the salad and also, well not raw, but you can add things like some cooked beans or a grain like quinoa or rice and it bulks up the salad to turn it into a meal.

Cook until crisp tender, then add the chicken, spices, beans, tomatoes, rice and chicken broth.

In a food processor, add in wild rice, black beans and all other ingredients except the wild rice flour and blend until a blended mixture forms.

In the few days since I made this batch of pickled fennel, I have: chopped up the fennel and mixed it with rice, along with some of the pickling liquid and olive oil; added the fennel to blanched fresh cranberry and green beans and dressed the mixture with pickling liquid, olive oil, and herbs; chopped the fennel and added it to a salad, and used the pickling liquid to make the dressing; eaten the pickles with cheese and crackers; added them to a sandwich.

Add the rice, beans, chile powder, granulated garlic, cumin, oregano and turmeric and season with salt and pepper.

Steam some veggies, add salad, canned beans (wash first), cooked grains (vary between rice, quinoa, buckwheat, millet, whole grain pasta of spelt, wheat, rye, kamut, rice etc.) or whole grain bread and you're ready to go.

Add the brown basmati rice, mung beans, and 1 cup water to a small saucepan.

Combine all of the vegetables in a large pot and add the diced tomatoes, cooked brown rice, black beans, and diced green chilies.

Add the cooked rice, roasted sweet potatoes, black beans and cilantro to the pan with the onions.

Add the roasted sweet potatoes to the pan with the onions, black beans, and brown rice.

In a 10 - inch, nonstick skillet over medium flame, heat OLIVE OIL; add STEAK, BEANS, RICE, TACO SEASONING, and CHILI POWDER; heat until thoroughly warmed, stirring as needed -LCB- cooking tip: add small amounts of water to adjust consistency -RCB-

After those cook with the onion and spices for a few minutes, you add the rinsed beans, corn, brown rice and salsa.

Cook for another 2 - 3 minutes then add the drained and rinsed beans, corn, salsa, and rice.

Add broth, rice, cumin, and beans; bring to a boil.