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Results 41 - 50 of 509 for rice tomato bouillon water
41. ARROZ CON POLLO
In 8 quart Dutch oven, ... until tender. Add tomato sauce; stir. Add rest of ... boiling, stir in rice. Cover tightly, reduce heat. ... green peas are delicious.
For Chile Verde: Heat oil ... or 1/2 cup water and flour - shake well. ... with tortillas, Spanish rice and refried beans. For Spanish ... turning brown. Add tomato sauce, water (use tomato sauce can for measurement). Add bouillon cube and chiles. Bring to ... ounce can of chiles.
43. ARROZ CON POLLO
Utensils: 2 bowls, 1 large ... and a little water. Drain. To season the ... cilantro, grounded chicken bouillons. Cover and store in ... capers, olives and tomato sauce, in that order. Lower ... 3 cups of rice. Set aside. Empty the ... up to 10 individuals.
44. ARROZ CON POLLO
Rub chicken with oregano mixture. ... 10 minutes. Add tomato sauce and olives and cook ... 2 cups of rice into 3 cups of boiling water; cook for 5 minutes, ... too often. Serves 6.
45. SHRIMP GUMBO
In heavy kettle, melt butter; ... except shrimp and rice; stir well. Cover and ... around rice. Makes 3 quarts of gumbo or 6 generous servings.
46. HAMBURGER SOUP
Cook beef and onion; drain off grease. Add other ingredients. Bring to a boil, then simmer for 1 to 1 1/2 hours. Serves 20.
In a bowl, combine the cornstarch, bouillon, water and soy sauce; set aside. ... through. Sprinkle with pepper. Serve over rice. Yield: 4 servings.
Peel and devein shrimp; sprinkle ... blender. Add garlic, tomato paste and tomato sauce. Add water, bouillon cubes and chili powder. Cook ... Serve over boiled rice or Rice Pilaf, with a ... Serves 8 to 10.
In a large, shallow baking ... aside) and beef bouillon. Cover with aluminum foil ... Surround meat with rice mixed with kidney beans. Garnish ... Pass gravy with roast.
50. MEXICAN RICE
Coat bottom of 2 quart ... until clear. Add rice, and stirring frequently, cook ... golden brown. Add tomato sauce and continue to stir ... 2 cups of water, bouillon, and salt and pepper ... 4 to 6 servings.
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