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SIDES & SALADS
Recipe Home   Main Dishes    Desserts
Red Beans & Rice
Ingredients
- 1 (14 ounce) package boil-in-bag rice
- 1 1/2 pounds ground beef
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 1 (24 ounce) jar picante sauce
- 1 1/2 T paprika
- 1 T chili powder
- 1/2 tsp crushed red pepper flakes
- 12 oz shredded sharp cheddar cheese
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Directions
Cook the rice according to package directions.
Place the ground beef in a large skillet over medium high heat. Sauté
for 5 to 10 minutes, or until browned and crumbly. Drain well and transfer
meat to a large pot over low heat. Add the rice, beans, picante sauce,
paprika, chili powder, and crushed red pepper flakes.
Stir well and let simmer for 20 minutes. Stir in cheese and let simmer
for 10 more minutes.
Makes 4 to 6 servings.
Spanish Rice
Ingredients
- 2 tablespoons vegetable oil
- 1 cup uncooked regular long grain rice
- 1 medium onion, chopped (1 cup)
- 2 1/2 cups water
- 1 1/2 teaspoons salt
- 3/4 teaspoons chili powder
- 1/8-teaspoon garlic powder
- 1 small green pepper, chopped (1/2 cup)
- 1 8-ounce can tomato sauce (not pasta sauce)
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Directions
Heat oil in 10-inch skillet over medium heat. Cook rice and
onion in
oil about 5 minutes, stirring frequently, until rice is golden brown
and onion is tender. Stir in remaining ingredients. Heat to boiling;
reduce heat to low. Cover and simmer about 30 minutes, stirring
occasionally, until rice is tender.
Corn Fritters
Ingredients
- 6 eggs, separated
- 1 - 15 oz. can corn kernels, drained
- 1 tsp. salt
- 1 tsp. pepper
- 1/3 cup flour
- Vegetable oil for frying
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Directions
Place egg yolks in a bowl and beat. Add corn, salt and pepper and flour
to the egg yolks and mix. In a separate bowl, beat egg whites until stiff
peaks form. Fold egg whites into corn mixture. Heat oil in a skillet or
deep fat fryer; drop tablespoonfuls into the oil and cook until brown.
These little goodies are great. The egg whites make the fritters light
and airy and the whole corn kernels add taste, color and texture. |