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 MEXICAN RECIPES

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KITTY'S HOP SHOP
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PostSubject: MEXICAN RECIPES   Mon Jul 29, 2013 6:14 pm

MEXICAN RECIPES GOES IN HERE !!!!!!!!!!!!!
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PostSubject: MEXICAN RICE CASSEROLE   Fri Jun 27, 2014 5:37 pm

I
ngredients
2 tablespoons canola oil
3 cloves garlic, minced
1/2 to 1 whole large onion, chopped
4 cups long grain rice
Two 14.5-ounce cans whole tomatoes
One 10-ounce can diced tomatoes and green chiles, such as Rotel
1 teaspoon cumin (or more to taste)
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
6 to 8 cups low-sodium chicken broth (more if needed)
1 1/2 cups grated Cheddar
Fresh cilantro, chopped, for serving

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/mexican-rice-casserole-recipe.html?oc=linkback
Directions
Preheat the oven to 375 degrees F.

Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.

Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.

Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/mexican-rice-casserole-recipe.html?oc=linkback
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PostSubject: Cowboy Beans   Fri Jun 27, 2014 5:46 pm


Ingredients
2 cups pinto beans, cleaned, soaked overnight in a non-reactive bowl and drained; liquid discarded
1 ham hock
1 bay leaf
3 cloves garlic, peeled
1 whole jalapeno chile
5 cups water
2/3 cup finely chopped white onion,
2 slices thick-cut bacon, finely chopped
4 ounces pork chorizo, casing removed
Salt and freshly ground black pepper

Read more at: http://www.foodnetwork.com/recipes/marcela-valladolid/cowboy-beans-recipe.html?oc=linkback
Directions
In a large saucepan, bring the soaked beans, ham hock, bay leaf, garlic, jalapeno, and 5 cups of water to a boil over high heat. Cover the pan, reduce the heat to medium and simmer for 2 hours or until beans are tender. If the beans absorb too much water, add 1 cup of water after 1 hour and continue cooking (Beans mixture should remain soupy while cooking). Turn off the heat.

Cook the bacon in a large saute pan over medium-high heat until almost crisp, about 10 minutes. Add onion and cook for about 3 minutes or until translucent. Transfer bacon and onion mixture to the pot with the beans. Wipe pan clean. In same pan cook chorizo over medium heat until crisp, about 1 minutes. Using a slotted spoon, remove the chorizo and drain on paper towels. Add to the beans. Season lightly with salt, if necessary. Stir the beans over medium-high heat until heated through. Remove the bay leaf and ham hock and discard. Ladle into bowls and serve.

Cook's Note: In place of soaking the beans, you can use 3 (15-ounce) cans rinsed and drained pinto beans. Proceed as above but reduce the cooking time to 1 hour.



Read more at: http://www.foodnetwork.com/recipes/marcela-valladolid/cowboy-beans-recipe.html?oc=linkback
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