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Easy Spanish Rice
Dinner Mexican

Easy Spanish Rice

3.9

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Place a pot over medium-heat heat; add oil and heat until oil shimmers slightly. Pour rice into hot oil, stirring constantly, until rice is golden to dark brown, about 5 minutes.
  2. 2 Mix water, tomatoes, onion, cilantro, and bouillon into rice. Bring to a boil, then turn off heat. Cover the pot tightly with a lid and let sit until liquid is absorbed, about 20 minutes. Adjust seasonings as needed.

By Arizona Desert Flower

Carne con Chile Rojo
Dinner Mexican

Carne con Chile Rojo

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Cook the tomatoes and peppers together in a small saucepan, or in the microwave until softened. Place into the bowl of a blender with the garlic clove, and puree until smooth.
  2. 2 Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the beef with salt and pepper to taste, then fry in the skillet until no longer pink.
  3. 3 Once cooked, pour in the tomato puree, and add the bouillon cube. Stir until the bouillon cube dissolves, then cook for 3 minutes.

By Rosa Isel

Moroccan Lentil Stew
Dinner

Moroccan Lentil Stew

4.7

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Stir hot water and tomato bouillon cubes together in a bowl until dissolved.
  2. 2 Heat oil in a Dutch oven over medium heat. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook until fragrant, about 1 minute.
  3. 3 Stir in lentils, butternut squash, carrot, celery. Add tomato bouillon and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
  4. 4 Add green beans and peas; cook until tender, about 5 minutes. Garnish with fresh cilantro.

By Kim's Cooking Now

Creamy Chipotle Chicken Thighs with Sauteed Squash
Dinner American

Creamy Chipotle Chicken Thighs with Sauteed Squash

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Bring a pot of water to a boil with 1 quarter piece onion and 1 tablespoon bouillon. Add chicken and boil until chicken is no longer pink in the center and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken and set aside on a plate. Reserve 1 cup cooking water.
  2. 2 Combine Mexican crema, chipotle peppers, reserved 1 cup cooking water, 2 tomatoes, 1 quarter onion, 1 garlic clove, and remaining 1 tablespoon bouillon in a food processor. Blend sauce well until smooth.
  3. 3 Transfer sauce to a frying pan and add chicken thighs. Bring to a simmer and let cook for 20 minutes.
  4. 4 Meanwhile, heat 1 tablespoon butter over medium heat in a skillet. Add 1 quarter onion and remaining garlic clove. Cook and stir until softened, 3 to 4 minutes. Add bell pepper and cook and stir until softened, about 3 minutes. Stir in squash. Season with salt and pepper and saute until squash is cooked through and tender, about 5 minutes.
  5. 5 Slice remaining tomato. Heat remaining tablespoon butter in a skillet over medium heat. Add tomato and remaining 1 quarter onion. Cook and stir until softened, 3 to 4 minutes. Place on top of chicken mixture and serve with squash.

By KarinasMommy

Tender and Juicy Instant Pot Pork Tenderloin
Dinner American

Tender and Juicy Instant Pot Pork Tenderloin

5.0

Prep
10 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Stir hot water and tomato bouillon in a small bowl until dissolved.
  2. 2 Mix garlic powder, oregano, thyme, salt, and cayenne pepper together in a small bowl. Rub seasoning all over pork tenderloin until coated.
  3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil and heat until shimmering, 3 to 5 minutes. Add smashed garlic and cook until fragrant and oil is infused with garlic flavor, 1 to 2 minutes. Transfer garlic to a small bowl.
  4. 4 Add pork tenderloin to the pot and cook until browned, about 2 minutes per side. Pour tomato bouillon into the pot and bring to a boil while scraping any browned bits of pork off the bottom of the pan with a wooden spoon. Add garlic cloves back to the pot.
  5. 5 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
  6. 6 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. As soon as the pressure pin drops, unlock and remove the lid. Lift out tenderloin and cover with 2 layers of aluminum foil; allow to rest for 3 minutes before slicing. After resting, pork should be slightly pink in the center and an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  7. 7 Meanwhile, mix cold water and cornstarch together in a small bowl to make a slurry. Add slurry to the Instant Pot. Select Saute function and simmer until sauce has thickened, about 3 minutes. Drizzle sauce over sliced pork.

By Kim's Cooking Now

Instant Pot Charro (Refried Beans)
Dinner Mexican

Instant Pot Charro (Refried Beans)

4.6

Prep
20 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Combine water, pinto beans, onion, salsa, cilantro, jalapeño, garlic, tomato bouillon, vegetable bouillon, chili powder, paprika, cumin, and black pepper in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Bean/Chili function; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.

By droach3

Easy Mini Ale and Meat Pies
Dinner American

Easy Mini Ale and Meat Pies

4.5

Prep
30 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Lightly flour a work surface. Roll each crust out to about 1/8-inch thick. Cut dough to fit three 3x5-inch loaf pans. Push dough into tins and up the edges using your fingertips. Roll out remaining dough for use as top crusts and set aside.
  3. 3 Heat oil in a large pot over medium heat. Add potatoes, celery, onion, and carrot. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add beef and cook until browned, 5 to 7 minutes. Add peas, corn, and ale; cook and stir until reduced by a bit more than half, stirring occasionally, about 5 minutes.
  4. 4 Add flour to the vegetable-ale mixture and stir constantly until thick and almost pasty, 1 to 3 minutes. Add stock slowly, stirring constantly. Add ketchup, Worcestershire sauce, salt, tomato bouillon, rosemary, and garlic powder. Reduce heat and simmer until filling mixture reduces to desired thickness and potatoes are cooked through, 7 to 10 minutes.
  5. 5 Remove pot from heat and allow filling to cool slightly. Fill crusts with filling. Top with remaining dough and pinch edges to seal. Brush tops of pies with beaten egg wash. Cut 3 slits in the top of each pie for air to escape. Place tins on a baking sheet.
  6. 6 Bake in the preheated oven until golden brown, about 30 minutes.

By Bella V