One Pot Chicken,Rice & Green beans: Quick Dinner: How to make UNCUT
Quick chicken and rice recipe, less than 10 minutes and you have dinner for the family! ???? Follow me on Instagram Good_is_an_Understatement
*when you are seasoning the chicken add the desired amount of salt and also to the boiling water*
*it’s best to use frozen cut green beans vs canned, I used the can because I ran out of frozen*
*add the chicken bouillon seasoning to the pot when you mix everything before putting on the lid*
*cook on medium low for amount of time specified on that size bag of rice*
Time stamps
0:34 measure water for rice and place In a pot
0:49 cutting chicken
2.25 seasoning chicken
5:05 add butter to separate pot
6:05 cooking chicken
8:11 combing chicken, rice, and green beans and water and bouillon seasoning(no particular order)
*put the lid on and cook on medium low/ simmer for anount of time specified on bag*
Ingredients
Chicken tenderloins
Bag of yellow rice
Frozen fresh cut green beans
Butter
Badia complete seasoning
Onion powder
Garlic powder
Paprika
Chicken bouillon
Salt(optional)(my videos don’t use a lot of salt so everyone can add their desired amount)
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???????????????? & ???????????????????????????? ???????????????????????? ???????????????????????? ????????????????????Iیہ سبزی ٹفن کے لئے بہترین ہےIDelicious Beans Aloo ki sabzi Recipe
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Aromatic Mint-Cilantro Pulao Recipe (Pudina-Dhanya Pulao)
Learn how to make an easy one-pot Aromatic Mint-Cilantro Pulao recipe. This simple Indian rice recipe shows how to make the cilantro-mint paste and how to prepare a flavourful and healthy mint-cilantro rice that can be served with so many side dishes!
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PRODUCTS USED:
Chef’s knife:
Measuring cup:
Sieve:
Cutting board:
Salt crock:
Salt:
Spatula:
Basmati rice:
Cumin seeds:
Cinnamon sticks:
clove:
saucepan:
Blender:
DISHES TO SERVE WITH INDIAN MINT-CILANTRO PULAO:
Chicken Tikka Skewers:
One-Pot Coconut Salmon Curry:
Matar Paneer:
Aloo Gobi Matar:
Aloo Baingan:
ALSO WATCH:
Indian Turmeric Rice:
Indian Cilantro Rice:
Paneer Fried Rice:
Beans & Grains Playlist:
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One-Pot Rice and Beans
Completely meatless and made in 30 minutes, this One-Pot Rice and Beans from @ChefBillyParisi is a weeknight meal that calls for items currently in your kitchen!
Rice and beans may sound bland on its own, but with Heinen’s 3 bean blend, adobo seasoning, fire-roasted tomatoes, jasmine rice, garlic and onion, this dish packs unexpected flavor that is bound to please a crew of hungry people.
One-Pot Rice and Beans
Serves 6-8
Ingredients
2 Tbsp. olive oil
1 yellow onion, peeled and small diced
2 garlic cloves, finely minced
1 ½ Tbsp. Heinen’s adobo seasoning
2 cups Heinen's jasmine rice
2 15 oz. cans Heinen’s 3 bean blend, drained
1 15 oz. can Heinen's fire-roasted tomatoes
3 cups Heinen's vegetable stock
Chopped parsley and sliced green olives, for garnish
Instructions
1. Add the olive oil to a large pot over high heat. Cook the onions and garlic for 5-7 minutes, or until lightly browned.
2. Stir in the adobo seasoning until combined, then add the rice and cook for 2-3 minutes.
3. Add the beans, tomatoes and stock. Bring the mixture to a boil.
4. Stir it a few times, place the lid on the pot and cook over low heat for 25 minutes.
5. Fluff the rice with a fork and garnish with parsley and olives.
Perfect Instant Pot Rice - Aromatic Matar (peas) Pulao
Aromatic and so cooked to perfection that each grain is soft and visible ( no mushy). This rice dish can be paired up with your favorite Stir fry, curry dish or eaten on its own. Say no to mushy instant pot rice and give this recipe a try!
** please use the same cup you used to measure the rice to measure the water**
Whole Spices:
Cumin - 1/2 tsp
Black Cardamom - 1
Green Cardamom - 3
Cinnamon Stick - 1 stick (1 inch)
Cloves - 3 to 4
Bay Leaves - 2
You can find these spices at your local Indian or South Asian store.
Loobia Polo Recipe (Persian Green Bean Rice). Easy, tasty dinner. Must-try dish!
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Loobia Polo Recipe (Persian Green Bean Rice). Easy, tasty dinner. Must-try dish! #shorts
Servings (approximately): 7-8
Cook time (approximately): 45 minutes
Kitchenware needed: Deep pot, cloth to cover the pot cover, mesh strainer
Ingredients:
• 60 saffron threads
• 1/3 cup warm water to soak the saffron threads in
• 5 cups water to boil the rice
• 300 grams OR 1 ½ cups (using standard measuring cup) basmati rice
Method:
1. Soak the saffron threads in 1/3 cup of hot water (not boiling water). Set aside.
2. In a pot, bring 5 cups of water to a boil over high-medium heat (see below “Stove Top Temperature Dial Reference”).
3. Add the rice into the pot. Boil until cooked halfway through – about 10 minutes.
4. In the meantime, wrap the pot cover with a cloth. The cloth will help absorb the moisture that develops while cooking the rice.
5. Using a sieve, place the rice under cold running water to stop the rice from continuing to cook. Leave in the mesh strainer. Set aside.
6. Prepare and cook the meat-veggie mixture.
Ingredients for the meat-veggie mixture:
• 1 tsp cinnamon
• 1 tsp turmeric
• 1 tsp salt
• 3/4 tsp black pepper
• 1/2 medium onion, chopped
• 10 oz green beans, cut diagonally – 1” in length
• Olive oil
• 5 garlic cloves, minced
• 4 tbsp tomato paste
• 500 grams ground beef
• 1 tbsp lemon juice
• 1 medium potato (3.5 oz), cut into 1/4 thick strips
Method:
1. Combine the cinnamon, turmeric, salt, and black pepper. Set aside.
2. Preheat a pan with olive oil over medium heat.
3. Saute the onions and the green beans for about 10 minutes. Reduce the heat as needed. Cover the pan as needed.
4. Add the garlic. Sauté for 2 more minutes until the green beans are soft. Set aside.
5. Reduce the heat to low-high. Add a small amount of olive oil into the pan. Add the tomato paste and saute until slightly caramelized, about 1-3 minutes.
6. Increase the heat to medium. Add the ground beef, the seasoning that has been set aside (listed in step 1), and the lemon juice. Mix until well combined. Pan-fry until the meat is cooked through, about 7 minutes. Adjust the temperature as needed.
7. Add the green beans back into the pan. Mix until well combined, about 1 minute. Set the meat-veggie aside.
8. Reduce heat to medium-low. In a pot, add olive oil. Grease the sides of the pot so the meat-veggie mixture and the rice do not stick to the sides of the pot.
9. Add the potatoes into the pot covering the entire bottom of the pot.
10. Add 1/3 of the rice into the pot. Spread evenly.
11. Add 1/2 of the meat-veggie mixture into the pot. Spread evenly.
12. Pour 1/3 of the saffron liquid evenly onto the meat-veggie mixture.
13. Add 1/2 of the remaining rice into the pot. Spread evenly.
14. Add the rest of the meat-veggie mixture into the pot. Spread evenly.
15. Pour 1/2 of the remaining saffron liquid evenly onto the meat-veggie mixture.
16. Add the rest of the rice. Spread evenly.
17. Pour the rest of the saffron liquid evenly onto the rice.
18. Cover the pot. Let the rice and meat-veggie mixture cook UNDISTURBED until the rice is done, about 10 minutes.
19. Turn off heat.
20. Lightly fluff to mix the rice and the meat-veggie mixture.
Stovetop Temperature Dial Reference
LO
1 = Low
2 = Low Medium
3 = Low High
4 = Medium Low
5 = Medium
6 = Medium High
7 = High Low
8 = High Medium
9 = High
HI
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