262331 rice pilaf corn chiles cheese Recipes

corn, cheddar cheese, fresh parsley, salt, lemon, black pepper

elbow macaroni, chicken broth or 1 1/2 cups water and a good-quality chicken bouillon cubes, heavy cream, shredded cheddar cheese, shredded mozzarella cheese, shredded parmesan cheese, kosher salt (to taste), dry mustard, paprika, pepper

onion, chopped, garlic cloves, minced, corn, manchego cheese, grated, poblano chiles , roasted and peeled, rice, cooked, crema, salsa, your favorite, anejo cheese, grated

white rice (i use jasmine, but any will work), chicken broth, almonds, sliced mushrooms, onion, diced, margarine or 2 tsp butter, minced garlic cloves

rice, tomato, onion, grated cheese, well flavoured stock, salt, pepper, curry powder, butter, breadcrumbs

rice krispies, eggs, cottage cheese, onion soup mix, french fried onions ( canned ) to place on top

corn, drained (or use an equal amount of frozen), milk, eggs, saltine crackers, crushed, appproximately 1 1/2 cups grated cheddar cheese

butter, anaheim chile pepper, seeded and finely chopped, frozen whole kernel corn, thawed, chili powder, ground cumin, salt, pepper, shredded reduced-fat sharp cheddar cheese

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.

onion, chopped fine, vegetable oil, garlic clove, minced, mild green chiles, drained and chopped, grain white rice, low-salt chicken broth, scallion green, sliced thin, if desired

rice pilaf mix, fat free chicken broth, cumin, seasoned diced tomatoes, cooked chicken strips, cut in 1 inch chunks, heated, fresh tomato, chopped, whole kernel corn, canned black beans, drained and rinsed

corn tortilla chips, unsalted butter, minced fresh parsley, salt and pepper, unsalted butter, red bell peppers, stemmed, seeded and chopped medium, jalapeno chiles , seeds and ribs removed, minced, salt, garlic cloves, minced, ground cumin, flour, chicken broth, heavy cream, chicken breasts, trimmed (about 5 breasts), grain white rice, monterey jack pepper cheese, shredded (about 2 cups), black beans, rinsed and drained, frozen corn, thawed and drained, fresh lime juice, ground black pepper, minced fresh cilantro leaves

zucchini , cut into bite sized pieces, onion, chopped coarse, carrot, sliced into bite sizes, tomatoes and green chilies, corn, red beans, cumin, chili powder, allspice, oregano

butter, shallots, minced, garlic clove, minced, basmati rice, fat-free low-sodium chicken broth, dry white wine, fresh parmesan cheese, grated, fresh parsley, minced, black pepper, sea salt

extra virgin olive oil, very thinly sliced prosciutto , cut crosswise into 1-inch strips (about 5 slices), unsalted butter, chopped fresh sage, garlic cloves, minced, shallots, thinly sliced, grain white rice, kosher salt, white wine, low sodium chicken broth, parmigiano-reggiano cheese , corasely grated (about 2/3 cup)

fresh okra, washed, trimmed, and sliced 1/2inch thick, juice of 1 lemon, spanish olive oil, onion, finely diced, green pepper, stemmed, seeded, and finely chopped, garlic, finely chopped, canned plum tomatoes, seeded and chopped, dry sherry, salt, freshly ground black pepper, longgrain white rice , rinsed until the water runs clear, threads saffron, crushed, corn kernels (from about 2 ears corn), pickled chipotle chile, chopped (see note ), pickling liquid from chipotles (see note ), light chicken broth, preferably homemade

white rice (i use jasmine, but any will work), chicken broth, almonds, sliced mushrooms, onions, diced, margarine or butter, minced garlic cloves

butter, minced shallots, garlic clove, minced, basmati rice, fat-free , less-sodium chicken broth, dry white wine, grated fresh parmesan cheese, minced fresh parsley, freshly ground black pepper, sea salt