Put the rice in a fine mesh strainer and run cold water over it until the water runs clear. Set aside. Heat the oil in a saucepan over a medium heat, add the onion and garlic and fry for 2 minutes.
Add the pepper and basmati rice and stir well to combine. Pour in the chicken stock and stir, then turn the heat down as low as it will go, put the lid on and leave for 12 minutes. Turn the heat ...
Mexican Beef Rice Skillet is a one-pan wonder, perfect for busy weeknights when you crave a hearty, delicious meal without spending hours in the kitchen. This quick and easy dish features juicy ...
Below you’ll find the best ... Mexican food that is easy to cook at home, then this book is an ideal addition to your cookbook cupboard. What we love about this book is that most recipes use ...
Also referred to as "forbidden rice," it's a great source of iron, vitamins and antioxidants. One of our favorite recipes showcasing black rice is this striking risotto, served with a golden ...
The chicken-bites recipe made it super easy to turn store-bought chicken ... Although it took longer than expected, it was some of the best Mexican rice I've made. I liked everything about the ...
My soup-making persistence paid off in this Creamy Wild Rice & Mushroom Soup recipe. Not only is it super-close to my favorite Publix soup, but it’s easy to make and only gets better as it hangs ...