How To make Rotel N Rice Corn Soup
1 cn (10 oz) diced Rotel
-tomatoes, with liquid 1 1/2 c Cooked rice
1/2 pk Frozen corn
3 4 cups vegetable stock, or
-water ~
Optional:
2-3 corn tortillas, cut into 2 inch strips
1/2 red pepper, seeded and cut in strips
If using red pepper, saute at the bottom of a large soup pot, using a little bit of the broth. Add the tomatoes, cooked rice, corn, and stock to the pot, and heat thoroughly, about 10 minutes or so. Just before serving, stir in tortilla strips. (Note: I think the spiciness of the Rotel provides enough seasoning, but a little pepper, fresh cilantro, onion, etc. might be nice as well. Think of this recipe as a base for a spicy soup, and experiment!). Posted by tls@Rational.COM (Tracey Sconyers) to Fatfree From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
How To make Rotel N Rice Corn Soup's Videos
1 can of corn with 1 egg and your kids will be asking for this snack everyday
1 can of corn with 1 egg and your kids will be asking for this snack everyday
Ingredients and recipe:
Pour 1 can of corn in a colander
Crack 1 egg in the corn
Salt and black pepper
Add 1/3cup corn starch
Mix well
Pour olive oil in the pan
Add the corn mixture to the pan
Sprinkle 30g mozzarella cheese
Fry for 5 minutes on medium-low heat
Sprinkle green onion on top
Done!
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I Could Eat This Soup Everyday and Never Get Tired Of It! Beef & Vegetable Soup Recipe ❤
This beef and vegetable soup recipe is do good!
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Ingredients
1 1/4 lb ground beef
28 can crush tomatoes
2 tbsp beef bouillon ( add a little at a time until you get the right taste)
1 onion
2 stalks celery
2 carrots
1/2 red bell pepper
thyme, rosemary, oregano
1 cup mixed vegetables
2 potatoes
1 tsp onion powder and garlic and herb seasoning
1/2 tsp dried thyme, pepper
enough water to get to the consistency you like
1 tsp wostichier sauce
1 tsp sugar
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Slow Cooker Fiesta Chicken
SLOW COOKER FIESTA CHICKEN
--------------Click on SHOW MORE to see the FULL RECIPE---------------
Use this saucy chicken mixture for burritos, tacos, or burritos bowls.
RECIPE:
INGREDIENTS:
2 lbs. boneless skinless chicken breasts
1 oz. packet spicy or fiesta Hidden Valley Ranch Mix (can be labeled dressing or dip)
15 oz. can black beans, drained
15.25 oz. can whole kernel corn, drained
10 oz. can Rotel® tomatoes (DO NOT DRAIN)
8 oz. cream cheese
1 small sweet yellow onion, diced
SLOW COOKER SIZE:
4-quart or larger
INSTRUCTIONS:
Add the chicken breasts to the slow cooker.
Sprinkle over the ranch packet.
Add the drained corn, drained beans, Rotel tomatoes, onion and place the cream cheese block on top.
Place the lid ono the slow cooker. Cook on LOW for 6-8 hours or HIGH for 4 hours.
Shred the chicken with two forks right in the slow cooker.
Stir the cream cheese into the chicken and other ingredients.
Serve and enjoy!
PRINTABLE RECIPE AND NUTRITIONAL INFO:
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The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
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My Mom Teaches Me How to Make MEXICAN / SPANISH RICE (Traditional & Easy Recipe)
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Spanish / Mexican rice is one of the best side dishes to serve with homemade meals and barbecue…especially right out of a (nearly) hundred year old dutch oven. In this video my Mom teaches us how she makes her beloved rice recipe for our catering gigs and at home eats. All ingredients included and be sure to stay tuned to the very end for a huge pro-tip about cooking this dish consistently every single time.
Mexican Beef & Rice Casserole | Easy Ground Beef Recipe | MOLCS Easy Recipes
Mexican Beef & Rice Casserole
1 Tbsp Olive Oil
1 1/2 lbs Ground Beef
1 Medium Onion - diced
3 - 4 Cloves Garlic - minced
1/3 C Taco Seasoning
1 Tbsp Tomato Paste
1 10 oz Can Rotel - Tomato & Green Chili's
1 C Fire Roasted Tomatoes
1 C Frozen Corn
1 15 oz Black Beans - drained & rinsed
1 Lime - juiced
Salt & Pepper to taste
1 1/2 C Rice
2 C Chicken Broth
2 C Cheddar/Monterey Jack Cheese - shredded
Garnish with
Scallions - Chopped Roma Tomatoes - Cilantro
In a large skillet drizzle olive oil, add onions cooking 2 - 3 minutes, add garlic cooking until fragrant.
Add chop meat and brown until no longer pink. Drain fat is needed.
Stir in taco seasoning until well blended, add tomato paste, rotel, fire roasted tomatoes, corn, black beans, salt & pepper & lime juice. Stir until all incorporated. Add chicken broth and rice. Cover and lower heat. Simmer for 20 - 25 minutes or until rice is tender.
Top with shredded cheese, cover and cook until cheese is melted.
Garnish with scallions, roma tomatoes & cilantro
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