1 cup rice, rinsed and drained. 1 cup canned whole kernel corn, drained. 1 dash salt. 1 dash freshly ground black pepper. 1 (8-ounce) can tomato sauce. 1/2 cup water. 1/2 cup coarsely chopped onion. 1/2 cup coarsely chopped green bell pepper 1 pound extra-lean ground beef. 1 (14.5-ounce) can diced tomatoes. 4 strips bacon, halved lengthwise
Step 1: In a large bowl, combine the masa harina and salt. Stir in the water and oil until a dough forms. Step 2: Using your hands, knead the dough for about 3 minutes until it fully comes together and all the water is absorbed. To make sure it’s ready, grab a small piece and roll it into a ball. STEP 4: Cover the container and SHAKE the rice vigorously for a minute or two. Check to see if the rice is evenly coated with the food coloring! STEP 5: Spread the colored rice on a paper towel or a tray to dry in an even layer. STEP 6: Once dry you can transfer the colored rice to a bin for sensory play.
Spices: Salt, pepper. Make cake batter by placing flour, butter, sugar, an egg, yeast, and milk into a bowl. Make a cake preparation by adding the cake batter into a baking pan. Right-click on the cake preparation and add up to 4 ingredients. Bake the cake in an oven or campfire until ready.
Step 2: Cook the Rice. In a saucepan, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt, then reduce the heat to low and cover the saucepan with a lid. Allow the rice to simmer for about 15-20 minutes, or until all the water is absorbed and the rice is tender. Cook the ground beef in a skillet over medium-high heat, stirring to break it up, until browned and crumbly. Drain or blot excess grease if necessary. Add the uncooked rice. Add the Rotel tomatoes, tomato sauce, and taco seasoning and stir to combine well. Stir in the broth and bring the mixture to a boil. Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving ½ cup of pasta water. Step 2. Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes.
Heat oil in a saucepan over medium-high heat. Add onion and garlic; cook and stir until onion has softened, about 4 minutes. Stir in rice to coat; cook and stir for 2 minutes. Add vegetable broth and bring to a boil. Cover, reduce to a simmer, and cook until liquid is absorbed, about 20 minutes.
Scramble 1 beaten egg in peanut oil in a skillet over high heat; remove to a plate. Heat more peanut oil in the skillet. Add 4 sliced scallions, 1 minced garlic clove, 1/2 teaspoon sugar, and salt
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    • how to make corn rice