Ingredients:

1 cup uncooked rice
1 (4 ounce) can chopped green chilies
1 small onion , diced
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon cumin
3 green onions , sliced
1 teaspoon oregano
1/3 cup fresh cilantro leaves

Preparation:

Combine rice, broth, chilies, onion, oregano, salt and cumin in a large saucepan. Bring to boil, uncovered. Reduce heat to low, cover and simmer until liquid is absorbed (about 20 minutes). Stir in green onions and cilantro.

Ingredients:

2/3 cup chopped onion
1 cup chopped green pepper
1 teaspoon chili powder
3 tablespoons bacon fat
1 cup raw converted white rice (not instant)
2 teaspoons salt
1 medium tomato , chopped
1 cup Ro-Tel tomatoes

Preparation:

In medium heavy skillet with tight cover, saute onion in bacon fat. Stir in rice, pepper, chili powder, Ro-Tel tomatoes and salt. Add 2 cups of water. Bring to a boil, then reduce heat and simmer, covered for 20 minutes all liquid must be absorbed and rice should be tender if needed cook rice longer. If desired Garnish with shredded Cheddar cheese while rice is hot.

Incoming search terms for this recipe:

• μεξικανικεσ ευκολεσ συνταγεσ (1)

Ingredients:

2 tablespoons oil
2 garlic cloves , minced
1 cup uncooked rice (not instant rice)
2 ripe plum tomatoes , seeded and chopped
1 (8 ounce) can tomato sauce
1 medium white onion , chopped
1 tablespoon chili powder
3/4 teaspoon salt
1 cup chicken broth or 1 cup beef broth

Preparation:

Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown. Add the garlic and chopped onion, and sauté until the onion just begins to brown. Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower heat and cover. Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve.

Incoming search terms for this recipe:

• resep nasi merah mexico (1)

Ingredients:

1 cup salsa (more or less to your taste)
1 cup shredded cheddar cheese (more or less to your taste)
1 cup long grain rice
2 cups water (or broth)
salt and pepper

Preparation:

Cook rice according to your preference. (I use a rice steamer.). When rice is done, quickly add salsa, cheese, and salt and pepper to taste. Mix well. Additional cheese may be sprinkled on top. Serve.

Incoming search terms for this recipe:

• sajtos salsa recept (1)

Ingredients:

1/2 cup grated sharp cheddar cheese (2 ounces)
1/2 cup chopped green onion
1 head iceberg lettuce
4 tomatoes , sliced
1 cup crushed tortilla chips
1/2 cup sliced ripe olives (I use black)

Avocado Dressing
1 tablespoon lemon juice
1 avocado , mashed
1/2 cup vegetable oil
1/2 teaspoon sugar
1/2 cup sour cream (4 ounces)
1/2 teaspoon garlic salt
1/2 teaspoon chili powder

Preparation:

Tear lettuce into bite size pieces. Combine lettuce, cheese, onions, olives and tomatoes in a salad bowl. To make dressing, combine avocado, lemon juice, sour cream, oil, sugar, garlic salt and chili powder and mix until smooth. This may be done in a blender. Toss salad and dressing and add crushed chips last.

Incoming search terms for this recipe:

• avokado salotos receptas (1)
• mexikói saláta receptek (1)
• opskrift mexicansk salat (1)

Ingredients:

1 lime, zest of (all of one lime)
1/2 cup of chopped fresh cilantro
1 teaspoon salt (to taste)
3 cups of hot cooked rice (long grain recommended, since it does not come out mushy)
2 small limes (or 1 large lime)

Preparation:

Once your rice is cooked fluff with fork. Add lime juice, zest, cilantro and salt. Stir well. Serve warm. Enjoy.

Incoming search terms for this recipe:

• lime resepti (1)

Ingredients:

6 strips bacon , chopped
2 cloves garlic , chopped
1 lb dried pinto bean
2 medium onions , chopped
4 medium fresh plum tomatoes , chopped
1/2 bunch fresh cilantro , chopped
2 jalapeno peppers , seeded and chopped
salt and pepper
1 medium green pepper , chopped
1 (12 ounce) can beer (chef’s choice)

Preparation:

Rinse and pick over beans. Bring the beans to a boil in a large pot of water and cook over medium heat for 1½ to 2 hours until they tender but still firm. Before the beans are done, fry the bacon in a large skillet until halfway cooked. Add garlic, tomatoes, onions, and green pepper; continue cooking with bacon until the bacon crisp. Add a can of beer to bacon mixture and simmer a few additional minutes, or longer if you like your beans softer. Add chopped cilantro and jalapenos; combine everything in one large pot. Add salt and pepper to taste.

Incoming search terms for this recipe:

• mexican charro beans crock pot (2)
• how to make charro beans (1)
• pinto fižol (1)

Ingredients:

4 garlic cloves , finely chopped
1 tablespoon olive oil
1/2 teaspoon ground cumin
2 (15 ounce) cans black beans , rinsed and drained
1 (14 1/2 ounce) can chicken broth
1 large jalapeno , seeded and chopped
1 cup monterey jack cheese
fresh lime juice
fresh cilantro , chopped

Preparation:

Heat oil in heavy large saucepan over medium-high heat. Add garlic, chili and cumin and sauté 30 seconds. Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher. Continue boiling until thick, stirring frequently, about 20 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve. I add the monterey jack cheese on top and microwave for 2 minutes to melt the cheese.

Incoming search terms for this recipe:

• fekete bab receptek (2)
• appetizer recipes (1)
• opskrift bønner (1)
• sorte bønner mexicansk opskrift (1)
• svartbønner (1)

Ingredients:

2 garlic cloves
2 tablespoons canola oil
1/4 cup of liquid (black beans also work well)
1 teaspoon cumin
2 (15 ounce) cans pinto beans , drained, reserving
1 teaspoon chili powder (less for a lower heat-tolerance)
1/2 lime

Preparation:

Heat oil in a heavy skillet over medium-low heat. Add whole garlic cloves and cook, turning once, until browned on both sides, about 5 minutes. Smash garlic cloves with a fork just enough to break them open and flatten them a little. Add pintos and liquid and cook until heated through, about 5 minutes. Add spices and salt to taste. Stir well. Turn the heat down to medium-low and smash beans with a big fork. You don’t have to smash every single bean. Leave some whole for texture. When mashed to your liking, squeeze the lime juice all over the beans and serve warm. These beans make a great taco filling or tostada topping. My husband likes them mixed with a little salsa and eaten as a dip.

Incoming search terms for this recipe:

• gatavosana wok video (1)
• mexican mashed beans (1)
• リフライドビーンズレシピ (1)

Ingredients:

3 cups dry pinto beans , rinsed
1 onion , peeled and halved
2 tablespoons minced garlic
2 1/2 teaspoons salt
1 -2 fresh jalapeno pepper , seeded and chopped
1/8 teaspoon ground cumin
9 cups water (or 9 cups an equivalent amount of half water and half broth)
1 3/4 teaspoons fresh ground black pepper

Preparation:

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Incoming search terms for this recipe:

• refried beans מקסיקנית (5)
• リフライドビーンズ レシピ (2)
• メキシコ料理 ピントビーン フライドビーンズ レシピ (1)
• リフライドビーンズ　食べ方 (1)