Posts in : Ingredients chopped onion

• 

  Easy Spanish Rice

  
  
  • Posted by elimam
  • No comments yet
  • in Uncategorized
  
  
  
  

  Print Recipe

  
  Easy Spanish Rice
  

  

  Course

  rice

  Cuisine

  Spanish

  Prep Time

  10 minutes

  Cook Time

  25 minutes

  Servings

  servings

  
  Ingredients

  • 2 tablespoons Extra Virgin Olive Oil
  • 1 1/2 cups long-grain rice
  • 3 cups water
  • 2 roma (plum) tomatoes chopped
  • 1 cup chopped onion
  • 3/4 cup chopped fresh cilantro
  • 1 tablespoon tomato bouillon with chicken flavoring or more to taste

  Course rice Cuisine Spanish Prep Time 10 minutes Cook Time 25 minutes Servings servings Ingredients 2 tablespoons Extra Virgin Olive Oil 1 1/2 cups long-grain rice 3 cups water 2 roma (plum) tomatoes chopped 1 cup chopped onion 3/4 cup chopped fresh cilantro 1 tablespoon tomato bouillon with chicken flavoring or more to taste

  
  Instructions

  1. Place a pot over medium-heat heat; add oil. Pour rice into the hot oil, stirring constantly, until rice is golden to dark brown, about 5 minutes. Mix water, tomatoes, onion, cilantro, and bouillon into rice. Turn off heat and cover tightly with a lid until rice has absorbed all the liquid, about 20 minutes. Adjust seasonings as needed.

  
  Share this Recipe

  View more
• 

  Chicken Tortilla Soup

  
  
  • Posted by elimam
  • No comments yet
  • in Uncategorized
  
  
  Print Recipe

  Chicken Tortilla Soup

  

  Course

  soup

  Cuisine

  Mexican

  Servings

  servings

  Ingredients

  • 2 skinless, boneless chicken breasts cut into cubes
  • 1/2 teaspoon Extra Virgin Olive Oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 2 cans chicken broth
  • 1 cup frozen corn kernels
  • 1 cup chopped onion
  • 1/2 teaspoon chili powder
  • 1 tablespoon lemon juice
  • 1 cup chunky salsa
  • 8 ounces corn tortilla chips
  • 1/2 cup shredded Monterey Jack cheese (optional)

  Course soup Cuisine Mexican Servings servings Ingredients 2 skinless, boneless chicken breasts cut into cubes 1/2 teaspoon Extra Virgin Olive Oil 1/2 teaspoon minced garlic 1/4 teaspoon ground cumin 2 cans chicken broth 1 cup frozen corn kernels 1 cup chopped onion 1/2 teaspoon chili powder 1 tablespoon lemon juice 1 cup chunky salsa 8 ounces corn tortilla chips 1/2 cup shredded Monterey Jack cheese (optional)

  Instructions

  1. In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
  2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

  Share this Recipe
  View more