158881 monterrey chile chicken rice cooker Recipes

boneless skinless chicken thighs (mine were frozen solid), onion, sliced, garlic cloves, chopped, butter, cardamom pods (sewn together!), curry, cayenne pepper, garam masala, ground ginger, coconut milk (i used light), tomato paste, lemon juice, plain yogurt (to add at the end, i used fat free)

butter, onion (1 cup), arborio rice, water or 3 cups hot chicken broth, adding more if needed, orange juice, orange zest, saffron thread , optional will enhance a pretty color and fragrance, chipotle chile in adobo (use sauce taste), asiago cheese, 1/2 cup grated, fresh parsley, 1/4 cup chopped

condensed cream of chicken soup, quick-cooking rice, water, boneless chicken breasts or 1 lb chicken tenders, salt, black pepper, paprika, diced celery

water, dried oregano, kosher salt, garlic powder, skinless, boneless chicken breast halves, grain white rice, olive oil, white onion, diced, low-sodium chicken broth, chopped green chile peppers, ground cumin, dried oregano, garlic powder, shredded monterey jack cheese

white rice, rinsed, ground jamaican jerk spice , jamaican jerk seasoning, cilantro or 1/4 cup parsley, thyme , stem discarded, garlic clove, minced, grated fresh ginger, scallions, sliced, diced sweet potato, toasted coconut, raisins, diced red pepper, chicken broth or 1 cup vegetable broth, to cover rice, lime slice

olive oil, unsalted butter, shallot, minced (or use mild onion), celery, minced, dry white wine, grain risotto rice (superfino arborio, carnaroli, or vialone nano), grain risotto rice (superfino arborio, carnaroli, or vialone nano), chicken stock or 3 cups meat stock or 3 cups vegetable stock, peas (fresh or frozen ), unsalted butter, heavy cream, parmesan cheese

extra virgin olive oil, pepper, salt (kosher or sea), skinless chicken breast , cut into 1-inch pieces, spinach, washed and dried thoroughly, chicken broth, grated parmesan cheese, superfino arborio medium grain rice, mushroom , crimini, sauteed

grain rice, chicken stock, salt, garlic clove, lemon zest, freshly grated, unsalted butter, fresh italian parsley

grain white rice, chicken stock, olive oil, boiling onions, chopped, pine nuts, fresh lemon juice, minced fresh dill, minced fresh mint (optional), crumbled feta, lemon, cut in 8 wedges

wild rice, chicken broth, coconut oil, spike gourmet natural seasoning

olive oil, butter or margarine, boneless, skinless chicken breasts (or thighs ), seasoned salt, garlic pepper, cumin, chili powder, lime wedge, white or yellow onion , cut into thin strips, tub fresh mushrooms , wiped clean and sliced, chicken stock (or water) - just enough to deglaze bottom of pan, cheese sauce, margarine, shredded monetrey jack , queso, or other cheese that melts well, sour cream, green chiles, drained, rice, i use the lipton package of spanish rice , or old elpaso mexican rice in the box. simply because i like them both, and they are easy. if you prefer to cook your own recipe of spanish or mexican rice, that would definately work. rice is just the 1 thing i like in the instant (those two brands, anyway), margarine, i happened to have some fresh cilantro and half a tomato to be used, so i topped the portions with cilantro and chopped tomato, they don tsp do that in the restaurant, but we liked it.

boneless skinless chicken breasts, about 3/4-inch thick, soy sauce, sugar, toasted sesame oil, garlic clove, minced, fresh ginger, grated, green onion , cut into slivers, brown rice , using rice cup with cooker, chicken broth, vegetables, asian mix your choice

monterrey jack cheese block, cornbread stuffing mix, eggs, oil for frying

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

vegetable oil, boneless skinless chicken breast, salt, ground dried ancho chile powder, onion, diced 1/4 inch, white rice, garlic cloves, peeled and finely diced, chicken broth, black beans, drained and rinsed, chopped green onions (optional) or 1/4 cup cilantro (optional), salsa (optional), sour cream (optional)

eggs (use higher omega-3 fatty acid if available), egg substitute, canola cooking spray, canola oil, sweet or yellow onion, finely chopped, minced garlic (depending on your preference), salt (optional), black pepper, catsup, diced tomato, low-fat milk (or substitute whole milk or fat-free half-and-half), a pinch or two of s ffron ( v il ble in sm ll j rs in the spice section of your m rket), a pinch or two of curry powder, coconut extract, cooked brown rice (use a rice cooker, or cook on the stove), more frozen, cooked, shelled and de-veined shrimp, thawed ; diced tofu; or cooked and shredded or diced chicken, beef, or pork (optional), chopped green onions, chopped fresh cilantro leaves

unsalted butter, onion, diced, arborio rice or 1 cup carnaroli rice, chicken stock, dried mushroom, parsley flakes, dried sage, dry red wine or 1/3 cup dry white wine, white pepper, grated parmesan cheese

grain white rice, rinsed, coconut milk, chicken or vegetable stock, vegetable oil, zest of 1/2 lime, fresh cilantro, chopped very fine, special equipment : rice cooker