Month: November 2020

Spanish Rice in a Rice Cooker

Published on by richbLeave a comment

This is a quick and easy but delicious recipe. It goes well as a side dish to many different dishes. My Crave-able Refried Beans recipe is a good match. You can make a Bean Burrito and add this to the Burrito or have it as a side.

Ingredients

  • 2 cups of long grain white rice
  • 1/2 cup of tomato sauce
  • 1 tsp of Garlic powder
  • 1 tsp salt
  • 1/4 tsp of Cumin
  • 2 tbsp of Oil (I used canola)
  • 1 tsp of chicken (or vegetable for vegan) bouillon
  • 3 3/4 cups of water

Directions

Add all ingredients to rice cooker, stir, and set for white rice and cook. When done fluff with a fork and serve.

Crave-able Instant Pot Refried Beans

Published on by richbLeave a comment

Do you love refried beans with the smoky flavor with garlic and onion notes along with the creaminess of refried beans coming together in a deep rich flavor? If so, then you will crave these easy to make and delicious refried beans. Make comforting bean and cheese burrito’s with onions & hot sauce or delicious tostada’s with fresh shredded lettuce and cheese. These are quick easy to make refried beans and are the best I have made so far. Keys are to start with frying the bacon, cook the beans in the bacon and rendered fat. Then after following the recipe to customize them in the end with the garlic powder, onion powder, and cumin to your taste. Cook, eat and enjoy!

Ingredients

  • 2 cups dried pinto beans, soaked overnight
  • 4 strips low sodium bacon chopped to bits
  • 1 tbsp olive oil
  • 4 cups filtered water
  • 1 tsp salt and pepper, to taste (maybe 1 tsp salt)
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp chili powder
  • 1/2 tsp cumin

Instructions

  1. Turn the instant pot on sauté mode. When hot add in oil and bacon. Let the bacon sauté for up to 5 minutes, stirring occasionally. 
  2. Meanwhile drain beans from overnight water and wash beans thoroughly. Add beans and water to instant pot with bacon and bacon grease rendered.
  3. Turn off sauté function. Close the lid and seal the vent valve. Cook on high pressure for 55 minutes. When done allow for natural pressure release. 
  4. Carefully open the pot. You might want/ need to remove some of the liquid. If needed you can add back the bean liquid during the blending/ mashing process. It’s best to start with less liquid and add if needed. I removed about 1/2 cup of liquid and didn’t need to add it back. 
  5. Add in the spices and seasoning. Using an immersion blender, work it for 1-2 minutes or until you have reached a consistency of your preference. If the result is not thick enough, press the sauté button and boil while stirring till desired consistency is achieved.
  6. Serve with fresh cilantro and jalapeño. Refrigerate remaining refried beans in an air tight glass container. 

Healthy Stuffed Poblano Peppers

Published on by richbLeave a comment

Ingredients

  • 4-6 large Poblano Peppers Halved and seeded
  • 8oz of shredded Jack or Medium/Mild Cheddar Cheese
  • 3/4 lb Lean Ground Beef
  • 1 package Taco Seasoning (Use 3 tbsp.)
  • 2 cups of cooked White Rice (Eliminate for low carb)
  • 1 8oz can of Hot Tomato sauce (Regular Tomato sauce can be substituted)
  • 1/2 of a large onion diced
  • 1/4 tsp salt
  • Optional Ingredients to kick up flavor
    • 1 teaspoon of cumin
    • 1 teaspoon of garlic powder
    • Chopped Jalapeno (little spicy) or Serrano (more spicy)
    • 4 oz. Frozen corn
    • 1/2 can Black Beans

Directions

Brown ground beef till done. While browning add in taco seasoning. Add in onions and cook for 2 more mins. Then add in rice and stir till combined. Add in Optional seasonings and salt and tomato sauce. Stir to mix together. Remove from heat and let cool. Mix in half of the shredded cheese and any optional ingredients. Add in enough meat mixture to fill and sprinkle cheese on top. Cook at about 325 degrees F till pepper is cooked and cheese melted (about 20 mins).