Well looked around and had left over rice's from the Mediterranean red rice, wild rice & jasmine.
Had frozen diced up chicken from the soup. So I said were having burritos for dinner tonight.
Here we go.
INGREDIENTS:
OMG I POSTED WITH OUT ADDING TORTILLA!!!!!!!!!!!!!!! You need either home made or store bought tortillas..
2 Cups of left over chicken.
2 Table Spoons Rice Vinegar. Note: I use this a lot know in replace of Olive oil. And Only use olive oil for special occasions.
Wild Rice.
Jasmine Rice.
Mediterranean Red Rice.
1 Tablespoon Orange Blossom Honey.
4 cloves of Garlic.
One cup of lose Cilantro.
Home made Beans or Refried Beans. Either way is ok. I use the Refried beans tonight. Two tablespoons per burrito.
1 Whole Avocado.
Mild Cheddar Cheese for sprinkling on burrito.
1 Half of a white onion.
METHOD OF PREPARATION:
FIRST: COOK RICE.
FIRST: COOKING THE RICE
***NOTE: If you are using frozen rice all you have to do is heat it up in the microwave.
IF NOT USE THIS METHOD:
This is the easy part all you have to do is add equal part of all three rices to make one cup and then follow the recipe below.
You can all so use soup broth instead of water.
AND YOU CAN MAKE THE RICE PLAIN OR MAKE IT AROMATIC. It's up to you.
= means equal
1CONVERSION FOR RICE: 1 1/4 CUP = 288 KILO = 8 5/8 Oz = 245 GRAMS = 17 TABLESPOONS.
FOR WATER 32 TABLESPOONS IS EQUAL TO 1 3/4 CUPS
INGREDIENTS
1 CUP RICES
2 CLOVES GARLIC. DICED.
A HAND FULL CILANTRO DICED WITH THE GARLIC.
1 BAY LEAF
1ST WASH STARCH OFF RICE. RINSE ABOUT 3 TIMES AND DRAIN WATER THE BEST YOU CAN.
2ND. ADD 32 TABLESPOONS OR 1 3/4 CUP WATER TO RICE.
3RD. PUT THE POT ON THE STOVE.
4TH. PUT LID ON, AND BRING TO A BOIL. AS SOON AS YOU SEE BUBBLES COME TO THE TOP AND TOUCH THE LID, TURN DOWN TO LOW.
SECOND: USING THE LEFT OVER CHICKEN
Have a pan read on the stove top. Mince the garlic and cilantro and add to the pan. Turn the burner to Medium High and cook until the garlic is fragrant add thawed chicken and coat well, then add honey. Note you are not cooking Chicken, but heating it back up. So when it is hot, Cover with a lid and take off the burner.
THIRD: BEANS
I use Rosarita Refried Beans Vegetarian.
Well this has got to be the easiest. Open can, dump can into pot, cover the bottom with 1/2 cup of water of broth. Turn burner to medium. Stir When beans are hot and bubbly they are done.
FOR HOME MADE:
This process apply to 1 to 40 cups of beans.
1. Purchase beans. :) Lentils do not apply here even thought they are a Legume.
2. Spread beans out on a tray, look over for rocks, remove anything that does not look edible.
3. Wash bean.
4. Put beans in a huge pot and cover with water, make sure beans are really submerged, because they will soak up the water, so use ample water.
5. Soak over night. Don't worry about having a timer.
6. In the morning rinse beans with clean water and put in a cooking pot and cover with water.
6a. or rinse bean, drain and store in refrigerator until you can cook them. 1 day max.
7. Lid off bring to a boil. Watch beans they create a foam that tends to rise. To control this Turn it down to medium high. When you can see he beans being agitated by the boiling water turn to low, let cook.
8. Test beans periodically. The beans should be tender, but not nutty. When you think their done take a few out and cool them put a tad of salad dressing on them and eat.
They should be soft, but not mushy.
FOURTH: THE ONION (OPTIONAL)
Cut the half onion so it looks like a Rainbow. Pull apart and sauteed in pan on high until brown areas appear. This is caramelized the onions. When this happens, stop cooking them and pull off the burner.
FIFTH: condiments this is what happens when I get lazy and don't want to use the spell checker. Copy and Paste.
Pit your avocado and scoop it out and mash up. Add a teaspoon or two of mayonnaise if the avocado is watery and has no flavor.
Get out the hot sauces if you like them.
And grate some cheese.
ENJOY
FOR HOME MADE:
This process apply to 1 to 40 cups of beans.
1. Purchase beans. :) Lentils do not apply here even thought they are a Legume.
2. Spread beans out on a tray, look over for rocks, remove anything that does not look edible.
3. Wash bean.
4. Put beans in a huge pot and cover with water, make sure beans are really submerged, because they will soak up the water, so use ample water.
5. Soak over night. Don't worry about having a timer.
6. In the morning rinse beans with clean water and put in a cooking pot and cover with water.
6a. or rinse bean, drain and store in refrigerator until you can cook them. 1 day max.
7. Lid off bring to a boil. Watch beans they create a foam that tends to rise. To control this Turn it down to medium high. When you can see he beans being agitated by the boiling water turn to low, let cook.
8. Test beans periodically. The beans should be tender, but not nutty. When you think their done take a few out and cool them put a tad of salad dressing on them and eat.
They should be soft, but not mushy.
FOURTH: THE ONION (OPTIONAL)
Cut the half onion so it looks like a Rainbow. Pull apart and sauteed in pan on high until brown areas appear. This is caramelized the onions. When this happens, stop cooking them and pull off the burner.
FIFTH: condiments this is what happens when I get lazy and don't want to use the spell checker. Copy and Paste.
Pit your avocado and scoop it out and mash up. Add a teaspoon or two of mayonnaise if the avocado is watery and has no flavor.
Get out the hot sauces if you like them.
And grate some cheese.
ENJOY
No comments:
Post a Comment