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Instructions In a shallow dish, combine paprika, salt, and pepper. Rub mixture evenly over chicken thighs. In a large deep skillet, heat olive oil over medium-high heat. Add chicken, and cook for 3 to 4 minutes per side or until golden brown. Add chorizo, and cook for 8 to 10 minutes, turning occasionally.
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Ingredients 2 tablespoons vegetable oil 1 (14-ounce) package smoked sausage, cut into ยผ-inch-thick slices 1 onion, chopped 1 green bell pepper, chopped 2 tablespoons minced garlic 1 (16-ounce) can red beans, rinsed and drained 1 (15-ounce) can tomato sauce 1 cup chicken broth โ cup chopped green onion 2 tablespoons chopped fresh parsley
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Ingredients 2 tablespoons butter 1 1/2 cups long grain rice 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1 clove minced garlic 2 cups water 1 (14 1/2 oz) can diced tomatoes with green chiles 1 teaspoons chili powder 1 teaspoon salt 1 cup shredded cheddar Directions In a large saucepan, melt the butter over medium heat.
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Ingredients 2 tablespoons olive oil 3 cloves garlic 1 chopped onion 1 cup long grain white rice 2 tablespoons tomato paste 1 teaspoon chili powder 1 teaspoon smoked paprika Kosher salt and freshly ground black pepper 1 3/4 cup chicken stock One 15-ounce can black beans 1 cup grated sharp Cheddar Directions Watch tips about this recipe
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2 tbsp.. extra-virgin olive oil. 1/2. medium yellow onion, finely chopped. 3. cloves garlic, finely chopped. 1 1/2 c.. long-grain white rice, lightly rinsed, patted dry
Strugglers Cove Cheesy Mexican Rice with a Kick!
Ingredients Rockin' Roast Pork Shoulder 1 (5-lb) pork shoulder 12 whole cloves garlic, slightly smashed 3 envelopes (1 1/2 tablespoons) sazon seasoning 1 tablespoon adobo seasoning Sofrito 1 green pepper, minced 1 onion, minced 1/2 bunch cilantro, chopped 1/4 cup olive oil Spanish Rice 2 tablespoons sofrito 1/4 cup diced pork 1/4 cup onions, diced
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In a microwave-safe bowl, mix 4 cups of water with 1 chicken-flavored bouillon cube and heat. Add water, tomato sauce, salt, garlic, cumin, and garlic pepper to the pan when the rice turns brown. Cover the pan and stir. Keep it on low heat for 30 to 40 minutes, or until everything is done and there is no more juice.
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Paula is a beloved cook, restaurateur, author, and entrepreneur with 18 cookbooks; restaurants in Georgia, Alabama, Tennessee, South Carolina, and Missouri; and product lines ranging from kitchen.
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1. Cook the rice. Add oil to a large saucepan over medium heat. When it's warm, add the rice. Cook, stirring constantly, until the rice puffs up and turns golden. Remember to sprinkle the rice with salt and cumin while it's cooking. 2. Add the other ingredients.
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Preheat oven to 425 ยฐF. Rub the roast with the Paula Deen House Seasoning. In a roasting pan, place the roast, fat side up, so the ribs act as a rack. Roast for 30 minutes and reduce heat to 350 ยฐF. Continue to roast for 2 hours or until the internal temperature on a meat thermometer registers your desired doneness.
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In a large skillet, combine the rice and the chicken broth over high heat and bring to a boil. Reduce heat to a low simmer and cover with a lid. Simmer for 18-20 minutes, just until done. , Fluff the rice with a fork. Transfer to a separate dish and cover with lid to keep warm. Melt the butter in the hot skillet over medium-high heat.
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Ingredients: 1/4 cup diced pork 1/4 cup diced onions 2 tablespoon butter 2 envelopes (1 tablespoon) sazon seasoning 1 tablespoon adobo seasoning 2 cups long-grain rice 4 cups water 2 tablespoons sofrito 1 (16-ounce) can pigeon peas 2 tablespoons chopped fresh cilantro leaves, to garnish
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1 tablespoon oil 1 cup long grain rice 1/2 lb vermicelli or spaghetti pasta 1 small chopped onion 2 cups chicken or beef broth 1 tablespoon or 1 teaspoon dried parsley fresh parsley Directions Begin by placing the oil in a pot and breaking the dried noodles into 1/2 to 1-inch pieces.
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Instructions. In a large saucepan, heat olive oil over medium-high heat. Add onion, bell pepper, and mushrooms; cook, stirring frequently, for 5 minutes. Add rice, and cook, stirring constantly, for 1 minute. Add broth, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed.
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By Paula Deen 2 reviews โข 0 questions Difficulty: Medium Prep time: 10 minutes Cook time: 10 minutes Servings: 10 Ingredients 2 cups short-grain rice 1 lb Spanish style links, cut into slices on the bias chorizo sausage 4 1/2 cups chicken broth 1 (14.5 oz) can diced tomatoes 1 large diced green bell pepper 1 large diced onion 2 teaspoons paprika
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1 onion, chopped 1 (8-ounce) package cream cheese, softened 4 cups chopped cooked chicken 1 (8-ounce) package shredded Colby Jack cheese 1 cup sour cream 1 tablespoon ground cumin 1 tablespoon chili powder 20 (6-inch) flour tortillas 1 (8-ounce) package shredded Monterey Jack cheese with peppers Garnish: fresh cilantro leaves Tortilla chips Salsa