| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Esslöffel | olive oil |
| 1 Tasse | onion diced |
| 1/2 Tasse | green Pepper diced |
| 1/2 Tasse | celery diced |
| 4 | cloves garlic minced |
| 1 1/2 Tasse | Uncooked converted rice |
| 4 x ca. 30 g | Kielbasa, sliced 1/4" thick |
| 4 x ca. 30 g | Ham finely diced |
| 1 Tasse | chicken broth |
| 2 Dose | Ranch Style Brand Pinto Beans, drained and rinsed (15 oz) |
| 1/4 Teelöffel | cayenne pepper |
| 1/4 Teelöffel | thyme |
| 1 | Bayleaf |
| 2 Dose | Ro*Tel Diced Tomatoes and Green Chilies (10 oz) |
|
Preheat oven to 375'f. In a large skillet heat oil over medium heat.
Saute onion, pepper and celery until onion is translucent; stirring occasionally about 5-7 minutes. Add garlic, rice, kielbasa and ham. Stirring frequently, cook 2-3 minutes to coat rice with oil. Add remaining ingredients; heat to a boil, pour into a 9x12" baking pan.
Cover tightly with aluminum foil. Bake 18-20 minutes, or until rice is tender and liquid is absorbed. Let sir for 10 minutes before serving.
To prepare ahead: After baking, let cool and refrigerate overnight.
Cover and warm in a preheated 35'F. oven for 30 minutes or until heated through.
From "Southwestern Sensations Starring Ro*Tel", courtesy Mike Orchekowski.
|
|
Anmerkungen zum Rezept:
|
