985 tomato rice corn Recipes

corn kernels, boiled, salt, tomato, green chilies, rice flour, salt, lemon juice, cilantro leaves, chopped

lean ground beef, onion, chopped, garlic, minced, green bell pepper, seeded and chopped, uncooked long grain white rice, beef broth, water, cube beef bouillon, diced tomatoes, sweet corn, drained, ground black pepper, mozzarella cheese, shredded monterey jack cheese

spaghetti, broken 1 inch pieces, brown rice, uncooked, margarine or 2 tbsp butter, chicken broth, mix (sysco ) or 2 chicken bouillon cubes, black beans, with liquid, dried onion, minced, water, ground red chili pepper, ground cumin, black pepper, tomato sauce, corn tortillas

grain white rice, corn oil, garlic, roughly chopped, sweet yellow onion, chopped, tomatoes, chopped, jalapeno pepper, halved (seeds removed), kosher salt , to taste

chickens, onions, yogurt, tomato juice, rice, corn oil, salt, turmeric, ground spices, cinnamon, black pepper, cardamom, hot peppers or green chili, peppers (optional)

ground beef, onion, chopped, fresh minced garlic, green bell pepper, seeded and chopped, jalapeno pepper, seeded and finely chopped, taco seasoning mix (can use more to taste), chicken broth (can use water), zucchini, diced (about 4 cups), stewed tomatoes, frozen corn or 1 1/2 cups peas, instant minute rice, seasoning salt (or to taste), fresh ground black pepper (or to taste), shredded cheddar cheese, divided (you may use more cheese)

extra-lean ground beef, fire-roasted diced tomatoes, undrained, corn with red and green bell peppers, undrained, chopped onions, tub philadelphia santa fe blend cooking creme, divided, cooked long-grain white rice, kraft shredded colby & monterey jack cheese, divided, crushed tortilla chips, chopped fresh cilantro

chicken thighs (about 6 oz. each), chili powder, vegetable oil, white onion (8 oz.), peeled and chopped, garlic, peeled and minced, fresh jalapeno chiles (1 1/2 to 2 oz. total), rinsed, stemmed, and thinly sliced, grain white rice, fat-skimmed chicken broth, stewed tomatoes, frozen corn kernels, chopped fresh mint leaves, salt

ears corn, vidalia onion , cut into 1/2-inch-thick slices, chopped fresh cilantro, chopped seeded yellow tomato, rice vinegar, kosher salt, crushed red pepper, freshly ground black pepper

fat-free milk, egg whites, eggs, chopped red onion, chopped tomato, chopped fresh cilantro, extra-virgin olive oil, ground cumin, salt, chopped green chiles, undrained, hot cooked brown rice, corn tortillas, lime wedges (optional)

olive oil, oxtails, salt, freshly ground black pepper, diced onion, diced carrots, diced celery, dice leeks, minced shallots, minced garlic, minced green onions, minced ginger, tomato paste, all-purpose flour, stout (recommended : guinness), veal stock or low sodium canned beef broth, bay leaves, thyme, habanero pepper , pricked several times with a sharp knife, ground allspice, black beans, rinsed and picked over, chopped fresh cilantro leaves, chopped fresh parsley leaves, recipe grilled spiny lobster tails , recipe follows, tomato jam , recipe follows, fried plantain chips, for garnish , recipe follows, cilantro leaves, for garnish, lemon, juiced, lime, juiced, orange, juiced, dry spanish sherry, rum, olive oil, essence , recipe follows, hot paprika, salt, chopped fresh parsley leaves, chopped fresh cilantro leaves, spiny lobster tails , from 3 (3 lb) spiny lobsters, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, peeled, seeded and chopped tomatoes, rice wine vinegar, sugar, light corn syrup, honey, minced garlic, ground coriander, peanut oil, green plantain, peeled , cut in 1/2 crosswise, very thinly sliced lengthwise, salt

vegetable oil, white onion chopped, garlic cloves minced, short grain rice, turmeric, warm vegetable stock, salt, freshly ground black pepper, sweet red pepper, sweet green pepper, tomatoes, fresh corn kernels, fresh parsley chopped

ground beef, stewed tomatoes, frozen corn or mixed vegetables, water, salt, chili powder, dried oregano, garlic powder, pepper, uncooked instant rice

minute rice, water, onion chopped, rotel tomatoes small can, canned corn 8 0z, canned kidney beans small can (drained ), enchalada sauce 15 oz, salsa, mexican mixed grated cheese

sausage (ground or link ), instant rice (i use a brown/wild rice mix that cooks in 15 minutes), zucchini, sliced, sliced onion, tomatoes, frozen corn kernels, grated carrot, water, prepared mustard, garlic salt, pepper to taste, grated cheddar cheese (i use less - save for last)

rice, carrots, leaves silver beet, tinned tomatoes, garlic, whole grain mustard, brocoli, peas, corn

shrimp, peeled and deveined, sriracha asian chili sauce, salt, hot cooked rice, corn, drained, drained and chopped sun-dried tomato packed in oil , reserving oil, shredded italian cheese blend, fresh basil leaf, salt

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.