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Mexican White Rice (Arroz Blanco)

INGREDIENTS

3 cups long-grain white rice
1 cup finely chopped white onions
2 large garlic cloves , finely chopped
3 tablespoons vegetable oil
1 cup chicken broth
4 cups water

DIRECTIONS

Bring about 6 cups water to a boil and pour over rice in a bowl. Soak rice until it has turned a more opaque white, 2 to 3 minutes. (Rice can be soaked up to 4 hrs.) Drain well and spread out on a kitchen towel [...]

Arroz Blanco (Mexican White Rice)

INGREDIENTS

2 tablespoons corn oil
1 onion , finely chopped
1 garlic clove , crushed
1 green chilies , deseeded and chopped
175 g long grain white rice
475 ml chicken stock
2 teaspoons salt

DIRECTIONS

Preheat oven to 180C / 350F/ Gas 4.

Heat oil in a pan and cook the onion, garlic and chilli until slightly browned.

Add rice, stir well to ensure each grain is coated in oil (this will ensure the grains don’t stick together when [...]

Ghost Eater’s Queso Blanco

INGREDIENTS

1 tablespoon butter
1/2 cup onions , chopped
1 teaspoon garlic , finely chopped
1/2 lb white American cheese , shredded
1/2 lb white jalapeno pepper cheese, shredded
1/2 cup milk
1/2 cup sour cream

DIRECTIONS

Meanwhile, melt butter in 3-quart saucepan until sizzling; add onion and garlic.
Cook over medium heat until softened.
Reduce heat to low; add cheeses and milk.
Cook, stirring occasionally, until cheeses are melted.
Add sour cream; mix well.
Cook until heated through
Serve warm dip with bone crackers.

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