Paula Deen Home The Bag Lady's in Spanish Moss by Dining Rooms

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In a microwave-safe bowl, mix 4 cups of water with 1 chicken-flavored bouillon cube and heat. Add water, tomato sauce, salt, garlic, cumin, and garlic pepper to the pan when the rice turns brown. Cover the pan and stir. Keep it on low heat for 30 to 40 minutes, or until everything is done and there is no more juice.

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12 Serves: 4-6 Nutrition information Advertisement ingredients Units: US 1 teaspoon butter 1 medium onion 1⁄4 cup celery 1 cup water 1⁄2 teaspoon salt 1 teaspoon chili powder 1⁄2 teaspoon cumin 3⁄4 cup dry rice 1 (10 ounce) can hot Rotel Tomatoes 2 teaspoons sugar 1⁄2 teaspoon Worcestershire sauce 1 cup cheese directions Sauté onion, butter,celery.

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In a large skillet, combine the rice and the chicken broth over high heat and bring to a boil. Reduce heat to a low simmer and cover with a lid. Simmer for 18-20 minutes, just until done. , Fluff the rice with a fork. Transfer to a separate dish and cover with lid to keep warm. Melt the butter in the hot skillet over medium-high heat.

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Ingredients 2 tablespoons vegetable oil 1 (14-ounce) package smoked sausage, cut into ¼-inch-thick slices 1 onion, chopped 1 green bell pepper, chopped 2 tablespoons minced garlic 1 (16-ounce) can red beans, rinsed and drained 1 (15-ounce) can tomato sauce 1 cup chicken broth ⅓ cup chopped green onion 2 tablespoons chopped fresh parsley

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1 onion, chopped 1 (8-ounce) package cream cheese, softened 4 cups chopped cooked chicken 1 (8-ounce) package shredded Colby Jack cheese 1 cup sour cream 1 tablespoon ground cumin 1 tablespoon chili powder 20 (6-inch) flour tortillas 1 (8-ounce) package shredded Monterey Jack cheese with peppers Garnish: fresh cilantro leaves Tortilla chips Salsa

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Recipes Paella It's filled with chicken, shrimp, and chorizo! By Leah Perez Published: Jun 20, 2023 3 2 Ratings Jump to recipe One of the most iconic dishes hailing from Valencia, Spain, paella is an aromatic rice dish filled with any number of vegetables and different varieties of meat, from land to sea.

Paula Deen Home The Bag Lady's in Spanish Moss by Dining Rooms

2 tbsp.. extra-virgin olive oil. 1/2. medium yellow onion, finely chopped. 3. cloves garlic, finely chopped. 1 1/2 c.. long-grain white rice, lightly rinsed, patted dry

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Preheat oven to 425 °F. Rub the roast with the Paula Deen House Seasoning. In a roasting pan, place the roast, fat side up, so the ribs act as a rack. Roast for 30 minutes and reduce heat to 350 °F. Continue to roast for 2 hours or until the internal temperature on a meat thermometer registers your desired doneness.

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Ingredients 2 tablespoons olive oil 3 cloves garlic 1 chopped onion 1 cup long grain white rice 2 tablespoons tomato paste 1 teaspoon chili powder 1 teaspoon smoked paprika Kosher salt and freshly ground black pepper 1 3/4 cup chicken stock One 15-ounce can black beans 1 cup grated sharp Cheddar Directions Watch tips about this recipe

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1. Cook the rice. Add oil to a large saucepan over medium heat. When it's warm, add the rice. Cook, stirring constantly, until the rice puffs up and turns golden. Remember to sprinkle the rice with salt and cumin while it's cooking. 2. Add the other ingredients.

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By Paula Deen 2 reviews • 0 questions Difficulty: Medium Prep time: 10 minutes Cook time: 10 minutes Servings: 10 Ingredients 2 cups short-grain rice 1 lb Spanish style links, cut into slices on the bias chorizo sausage 4 1/2 cups chicken broth 1 (14.5 oz) can diced tomatoes 1 large diced green bell pepper 1 large diced onion 2 teaspoons paprika

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Ingredients 2 tablespoons butter 1 1/2 cups long grain rice 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1 clove minced garlic 2 cups water 1 (14 1/2 oz) can diced tomatoes with green chiles 1 teaspoons chili powder 1 teaspoon salt 1 cup shredded cheddar Directions In a large saucepan, melt the butter over medium heat.

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Instructions In a shallow dish, combine paprika, salt, and pepper. Rub mixture evenly over chicken thighs. In a large deep skillet, heat olive oil over medium-high heat. Add chicken, and cook for 3 to 4 minutes per side or until golden brown. Add chorizo, and cook for 8 to 10 minutes, turning occasionally.

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Ingredients Rockin' Roast Pork Shoulder 1 (5-lb) pork shoulder 12 whole cloves garlic, slightly smashed 3 envelopes (1 1/2 tablespoons) sazon seasoning 1 tablespoon adobo seasoning Sofrito 1 green pepper, minced 1 onion, minced 1/2 bunch cilantro, chopped 1/4 cup olive oil Spanish Rice 2 tablespoons sofrito 1/4 cup diced pork 1/4 cup onions, diced

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Ingredients: 1/4 cup diced pork 1/4 cup diced onions 2 tablespoon butter 2 envelopes (1 tablespoon) sazon seasoning 1 tablespoon adobo seasoning 2 cups long-grain rice 4 cups water 2 tablespoons sofrito 1 (16-ounce) can pigeon peas 2 tablespoons chopped fresh cilantro leaves, to garnish

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1 clove garlic, minced 2 cups chicken broth (low sodium) 1 (14 1/2 oz) can diced tomatoes with green chilies 1 tsp chili powder 1 tsp salt 1 cup shredded Cheddar Tips Season and bake chicken breasts to turn this into a main, with a nice side salad. yum! Directions In a large saucepan, melt the butter over medium heat.