How To make Valencian Red Beans& Rice
1 ea Pepper red, medium
1 ea Pepper green, medium
2 T Garlic clove minced
1 ea Onion, medium
2 T Extra Virgin olive oil
1 c Rice white long-grain
Uncooked 30 oz Kidney beans canned
2 c Vegetable Broth canned
1/2 c Pimento manzanilla olives
3 ea Tomato raw, medium
1 t Basil, dried
1 1/2 t Allspice
1/4 t Cayenne pepper
1/4 t Salt substitute
1/2 Te Pepper
3 ea Onions greens
1/2 c Fresh cilantro
Seed and cut the peppers into 1/2 inch pieces. Cut the onion into 1/4 inch pieces. Cut & seed the fresh tomatoes into 1/2 inch pieces. Chop the fresh cilantro. Saute peppers, onion, and garlic in oil for 5 minutes. Add rice and cook for 2 minutes stirring occasionally. Stir in the remaining ingredients except the scallions and cilantro. Cover and cook over medium-low heat for 20 minutes or until all liquid is absorbed. Stir in the scallions and cilantro and toss gently. Serve hot.
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How To Cook White Rice ???? Arroz Blanco Puertorriqueño
Weepa everyone! In this video I am showing how to make Puerto Rican Arroz Blanco. Very easy video, please let me know if you have any questions.
Find the recipe in my food-blog:
3 cups of water
2 cups of long grain rice ????
1 tablespoon of salt
1.5 tablespoon of vegetable oil (other alternatives are canola oil, olive oil or butter etc..)
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Authentic Vegetable Paella | Easy, Healthy & Cheap Vegan Recipe!
This authentic paella is packed with veggies, and a great weeknight meal! ???? ???? ????
Paella is a one pan meal, which means less clean up and more time to enjoy your dinner! Growing up on paella my mom typically made it with seafood and chicken. I learned to make chicken paella while I was in Valencia, Spain but in this video I make it ALL VEGETARIAN!
Vegetable Paella for 4:
Ingredients:
3 Tbsp olive oil
1-2 tsp salt
1 cup romano beans (I used green beans as I couldn't find romano)
1 red & 1 yellow bell pepper
2 crushed tomatoes
1 can 15oz butter beans, drained
1 Tbsp smoked paprika
1 tsp saffron threads
1 cup Bomba Rice (very important to use short grain rice)
vegetarian bouillon cube
3 cups water
frozen peas
Rinse and trim green beans and bell peppers. Prepare 3 cups broth from the bouillon cube. Heat paella pan on medium heat for 3 minutes to warm up and then add olive oil & salt. Stir in green beans and bell peppers, saute for 8 minutes. Add the crushed tomato & paprika and saute for 3 minutes. Add the butter beans and water & bring to a boil. Once boiling, add saffron by crushing it with your fingers to break it up and stir to ensure all threads are dissolved. Next pour rice in a straight line across the pan coast to coast. (The rice line should be at the level of the water. If the line of rice is under the level of the water, turn the heat up to evaporate some water. If the line is well above the level of the water add more water.) GENTLY spread rice through the pan to ensure one even layer, don't touch the rice after this or it will release the starch and burn. Bring to a boil and then lower the heat to a simmer until the rice is cooked through, about 35 minutes. During this time arrange the peas on top. Once the water is absorbed, remove the pan from the heat, cover with a large piece of foil and let it sit undisturbed for 15 minutes. Salt & pepper to taste.
*Note: Alternatively you may use veggie stock in place of the bouillon cube & water, but I think the bouillon makes a richer flavor. If you would like to add chicken to your paella, saute it just after the olive oil & salt, and keep it in the pan for the rest of the recipe.
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HOW TO MAKE PAELLA ‣‣ cooking class in Barcelona!
Ever wondered how to make paella? Today I'm showing you how! We took a cooking class in Barcelona and learned all about how to make both classic and vegetarian paella. We found this class from Airbnb experiences and it was great!
PAELLA COOKING CLASS:
VEGETARIAN PAELLA INGREDIENTS:
- Pan:
- Box Grater:
- Salt:
- Olive Oil:
- Saffron Threads:
- Smoked Paprika: Garlic
- Green Beans
- Tomato
- Artichoke
- Red Bell Pepper
- Broth:
- Bomba Paella Rice:
or
- White Arborio Rice:
PAELLA COOKING INSTRUCTIONS:
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