How To Make Beans & Rice Cabbage Casserole - Recipe
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Like a deconstructed cabbage roll - or a cabbage roll without all the work - this casserole sis comfort food. Great on a cold night, and cooked in one pot. Easy and delicious.
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White Veg Pulao | Traditional Pulao | #recipe #vegpulao #indiancuisine
White Veg Pulao Recipe | Traditional Pulao |
#traditional #pulao #indianrecipe #youtubevideo #recipe #foodie #viral #food #trending #lunchideas #whitepulaorecipe #vegan #indiancuisine
White veg Pulao is one of the popular pulao recipe in India where fragrant long grain basmati rice is cooked with fresh vegetables, herbs, and a few aromatic spices. Vegetable Pulao recipe is a very simple Pulao recipe and can be prepared very easily at home without any extra efforts..
Ingredients:-
Ghee
Spices
(Bay leaf, Cumin, cardamon, cinnamon, Laung, black pepper)
Green Chillies
Ginger garlic peast
Veggies
(Potato,Cauliflower, Carrot, Beans & Greenpeace)
Basmati rice
Salt to Taste
Water as per the requirement
Try this Recipe and comment me haw was my recipe.
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One-Pot Rice and Beans
Completely meatless and made in 30 minutes, this One-Pot Rice and Beans from @ChefBillyParisi is a weeknight meal that calls for items currently in your kitchen!
Rice and beans may sound bland on its own, but with Heinen’s 3 bean blend, adobo seasoning, fire-roasted tomatoes, jasmine rice, garlic and onion, this dish packs unexpected flavor that is bound to please a crew of hungry people.
One-Pot Rice and Beans
Serves 6-8
Ingredients
2 Tbsp. olive oil
1 yellow onion, peeled and small diced
2 garlic cloves, finely minced
1 ½ Tbsp. Heinen’s adobo seasoning
2 cups Heinen's jasmine rice
2 15 oz. cans Heinen’s 3 bean blend, drained
1 15 oz. can Heinen's fire-roasted tomatoes
3 cups Heinen's vegetable stock
Chopped parsley and sliced green olives, for garnish
Instructions
1. Add the olive oil to a large pot over high heat. Cook the onions and garlic for 5-7 minutes, or until lightly browned.
2. Stir in the adobo seasoning until combined, then add the rice and cook for 2-3 minutes.
3. Add the beans, tomatoes and stock. Bring the mixture to a boil.
4. Stir it a few times, place the lid on the pot and cook over low heat for 25 minutes.
5. Fluff the rice with a fork and garnish with parsley and olives.
Perfect Instant Pot Rice - Aromatic Matar (peas) Pulao
Aromatic and so cooked to perfection that each grain is soft and visible ( no mushy). This rice dish can be paired up with your favorite Stir fry, curry dish or eaten on its own. Say no to mushy instant pot rice and give this recipe a try!
** please use the same cup you used to measure the rice to measure the water**
Whole Spices:
Cumin - 1/2 tsp
Black Cardamom - 1
Green Cardamom - 3
Cinnamon Stick - 1 stick (1 inch)
Cloves - 3 to 4
Bay Leaves - 2
You can find these spices at your local Indian or South Asian store.
One Pot Chicken,Rice & Green beans: Quick Dinner: How to make UNCUT
Quick chicken and rice recipe, less than 10 minutes and you have dinner for the family! ???? Follow me on Instagram Good_is_an_Understatement
*when you are seasoning the chicken add the desired amount of salt and also to the boiling water*
*it’s best to use frozen cut green beans vs canned, I used the can because I ran out of frozen*
*add the chicken bouillon seasoning to the pot when you mix everything before putting on the lid*
*cook on medium low for amount of time specified on that size bag of rice*
Time stamps
0:34 measure water for rice and place In a pot
0:49 cutting chicken
2.25 seasoning chicken
5:05 add butter to separate pot
6:05 cooking chicken
8:11 combing chicken, rice, and green beans and water and bouillon seasoning(no particular order)
*put the lid on and cook on medium low/ simmer for anount of time specified on bag*
Ingredients
Chicken tenderloins
Bag of yellow rice
Frozen fresh cut green beans
Butter
Badia complete seasoning
Onion powder
Garlic powder
Paprika
Chicken bouillon
Salt(optional)(my videos don’t use a lot of salt so everyone can add their desired amount)
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Hatch Chile Pinto Beans & Hatch Chile Rice #whole food plant based #oil free cooking
#Hatchchiles #oilfreecooking #wholefoodplantbased
#Bean of the Week
Make 1 pound of Rancho Gordo Pinto Beans (or any similar beans) using the basic bean recipe.
Keep them in the broth in the pot.
3-4 Roasted Hatch Green Chiles, outer skins removed and membranes and seeds removed, chopped
Hatch chiles can be roasted on a gas grill, charcoal grill, stovetop grill, or broiler until the skins are charred. Place the roasted chilies in a container or bag for a few minutes and the skins will peel right off. You can also purchase Hatch chiles in cans, jars or frozen. In mid-August, fresh Hatch chiles can be found at markets around various parts of the U.S.A. Stores will sell freshly roasted chiles. If you can get fresh Hatch chiles these dishes will be outstanding.
In a 12-inch skillet, heated on medium high heat, add the following:
1 cup chopped sweet yellow Hatch onions
2-3 garlic cloves, minced
½ cup red bell pepper, diced ¼ inch
Add the chopped onions, garlic and bell peppers to the skillet. Cook until lightly browned. Add 3 diced roasted Hatch green chiles. Add a couple tablespoons of vegetable stock or water and cook for another minute. Cover the skillet with a lid and cook for 3-4 minutes. Add to the beans.
Add 3 small tomatoes, chopped to the beans along with the following spices:
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon Mexican oregano
2 teaspoons ancho chili powder
Cook for 15 more minutes. Serve with rice, corn tortillas, more cilantro and chopped roasted jalapenos.
Hatch Green Chile Brown Rice
1 cup brown rice (I used Massa Organics brown rice), rinsed
3 Hatch chiles, roasted, peeled, cut into rough pieces
1 cup cilantro
1 cup chopped onions
2 garlic cloves
1 ½ cups vegetable stock
½ cup water
1 Roma tomato, chopped
½ cup thawed frozen corn
¼ cup cilantro
In a large skillet, over medium high heat, add the chopped onions and garlic. Cook until lightly browned. Add a couple tablespoons of vegetable broth and cover the skillet with a lid. Cook for 3-4 minutes. In a blender, place the 3 chopped Hatch chilies, 1 cup cilantro, the cooked onions and garlic, the vegetable stock and water. Process until smooth. Add the green liquid to a medium saucepan and bring it to a boil. Add the rice and reduce to a simmer. Cook covered for 40 minutes, or until liquid is absorbed and rice is tender. Add the chopped Roma tomato, corn and fresh cilantro.
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