Southwestern Beans & Rice
This recipe from Karen with #Electrolux is Gluten Free AND Vegan...We're betting that if you don't tell your family, they won't even notice!!! Be sure to check out the recipe for all of the great variations on this dish! Recipe Below...
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RECIPE:
SOUTHWESTERN BEANS WITH RICE
(Vegan, Oil Free, Gluten free)
A hearty and satisfying, plant-based skillet meal
INGREDIENTS:
1 cup chopped onion
1 tablespoon minced garlic
1 1/2 tablespoons chili powder
1/8 teaspoon chipotle chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 tablespoon cocoa powder
1 teaspoon sea salt
¼ teaspoon ground black pepper
1 tablespoon agave (or sugar)
1 (14.5 ounce) can petite diced tomatoes
1 (8 ounce) can tomato sauce
1 (7 ounce) can diced green chilies (mild)
1 cup frozen corn
2 cups vegetable broth
1 (15.5 ounce) can dark red kidney beans, drained and rinsed
1 (15.5 ounce) black beans, drained and rinsed
1 (15.5 ounce) can chili beans (including liquid- NOT rinsed and drained)
¾ cup long grain rice
1/2 cup of chopped bell pepper (Add the chopped bell pepper near the very end of cooking.)
GARNISHES: Tortilla Strips, Chopped Cilantro, Sliced Green Onion, Fresh Diced Tomatoes, Sliced Black Olives, Diced Avocado, Cashew Sour Cream, etc. (cashew sour cream recipe below)
DIRECTIONS:
Cook chopped onion in a large skillet for about 4 minutes, adding a little water as needed to keep it from sticking to the skillet. Next add the garlic, chili powders, cumin, paprika, cocoa powder, salt, pepper and agave.
Add the petite diced tomatoes, tomato sauce, green chilies and corn; stir. Add the broth, beans, and rice. Bring to a boil, stir, cover and reduce heat to simmer. Cover and simmer for 15 minutes or until rice is cooked through. *NOTE: If using brown rice instead of white rice, increase simmer time to 45-50 minutes.
Uncover skillet and add green pepper chunks. Stir. Drizzle with cashew sour cream and garnish with sliced green onions, fresh diced tomatoes, sliced black olives, tortilla strips, or your other favorite toppings. Serve immediately. Leftovers may be stored covered, in the Electrolux refrigerator for up to 5 days; or may be frozen in the Electrolux freezer for up to 2 months.
ADDITIONAL SERVING SUGGESTIONS:
~BURRITO FILLING:
Use hot cooked mixture as a filling for burritos- adding shredded cabbage, cilantro, cashew sour cream, salsa, etc. (Burritos can even be wrapped in plastic wrap and frozen, then reheated in the microwave for 2 minutes, for a quick lunch.)
~TAMALE PIE:
Pour 1 batch of gluten free cornbread batter over the top of the hot cooked rice and bean mixture in the skillet, then bake in the oven at 350 for 35-40 minutes, until cornbread is golden brown.
~HOT OR COLD DIP:
Serve with corn tortilla scoops, as a hearty hot or cold dip.
CASHEW SOUR CREAM
INGREDIENTS:
1 ½ cups raw cashews, soaked overnight in 2 cups water
¾ cup water
2 tablespoons fresh lemon juice
2 teaspoons apple cider vinegar
½ teaspoon sea salt
DIRECTIONS:
1. Place cashews in a bowl and cover with 2 cups water. Soak overnight or for 8 hours.
2. Drain the water from the cashews and place the drained cashews in a high-speed blender.
3. Add ¾ cup water, lemon juice, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a bit more water to get it going.
4. Transfer to a small, air-tight container and chill in the fridge. (The cream will thicken up as it chills.) The cream will keep in the Electrolux refrigerator for about 1 week. You can also freeze it for up to 1 month in the Electrolux freezer.
इस तरह से बनाए वेजिटेबल पुलाओ जिसे देख कर मुंह में पानी आ जाए_Simple Easy veg Pulao by chefskkanojia
Today in our video How to make veg Pulao Recipe with detailed and easy step.
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Hey it's me Sushil Kumar Kanojia Welcome to my YouTube channel Cooking with Flame. In my channel there is a lot of varieties of recipes
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इस तरह से बनाए वेजिटेबल पुलाओ जिसे देख कर मुंह में पानी आ जाए_Simple Easy veg Pulao by chefskkanojia
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About the Recipe
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simple and easy one-pot meal recipe made with basmati rice and choice of vegetables. there are many variations and flavoured pulav recipes, but this is a basic one made with combination of veggies. it is a perfect meal for lunch and dinner and can be served with raita or any choice of Dal.
Veg Pulao is full of Aromatic spices nd flovoured. You can eat without any dal or sabjie.
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PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES
AUTHOR: COOKING WITH FLAME
COURSE : MAIN COURSE
CUISINE: INDIAN
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Ingredients
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For soaking rice:
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1.5 cups basmati rice - 300 grams, rinsed & soaked for 25 minutes
water - as required for soaking
Vegetables:
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½ to ¾ cup potatoes
¼ cup carrots
¼ cup chopped french beans
Other ingredients
3 tablespoons Refined oil
1 cup thinly sliced onions or 1 large onion, sliced
1 to 1.5 inches ginger - crushed to a paste
4 to 5 small to medium garlic cloves
1 to 2 green chillies (chili pepper)
2.5 to 3 cups water or veg stock * check notes below for details. I added 3 cups of water
salt as required
Whole spices:
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1 teaspoon cumin seeds ( jeera )
5 to 6 whole black pepper
1 tej patta (indian bay leaf)
1 black cardamom
1 small star anise
1 inch cinnamon
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#Cookingwithflame #chefskkanojia #chefsushil #chefsushilsrecipes #sushilchefrecipes #pulao #sushilkumarkanojia #chefsushilkanojia #Vegpulao #vegpulaobychefskkanojia
Coconut Vegetable Rice | Kale Rice
INGREDIENTS:
2 tbsps Unsalted butter
2 stalks Scallion, diced
3 Garlic cloves minced
1/2 a small Onion minced
1 carrot, diced
2 cups diced kale
1 - 1 1/2 cup corn
2 cups water
2 - 2 1/2 cups Coconut milk
1 whole Scotch bonnet pepper
4 sprigs fresh thyme
3 - 5 pimento grains (allspice)
1 small bay leaf
2 1/2 tsps Vegetable or Allpurpose seasoning
1 1/2 tbsp Green seasoning (click here for the simple recipe )
Salt and pepper to taste
2 cups Parboiled rice