Red Beans With Boiled Rice

Ingredients:

1/2 onion chopped
one small tomato chopped
two tsp minced garlic
two can of red beans
two packet of acchote sazon
a few dashes of garlic powder to taste
1/4 cup of milk


Procedure:

Add onion, tomatoes commercial garlic in a medium sized sauce pan.
Fry until everything starts to cook down.
Next add the variety of beans & put some garlic power & cook until beans are soft but thick (less liquid in pot) then & the milk.
Stir & serve hot over rice.

Corned Beef With Boiled Rice

Ingredients:

Tin of corned beef tin will feed people)
All purpose
Thyme or rosemary
Rice
Butter
Salt & pepper
Olive oil
one red pepper
one onion

Process:

First put the rice in a pan. A cup full for each person you are cooking for.
In case you put in a cup filled with rice put in cup fulls of water. Sprinkle in the salt & pepper & put in a dollop of butter. Put on a medium heat to boil.

Chop up the onion & pepper in to little slices.

Whilst the rice is boiling put a splash of olive oil in a pan & fry the onion & pepper. One time that is browned add the corned beef. You may must chop it up before you add it to the pan as it comes out in a large block. Simmer it on a low heat so it doesn't burn but so it breaks up. Stir it with the pepper & onion.

Let the corned beef simmer on a very low heat. One time the rice is prepared you can share it out with the corned beef.

Sprinkle the herbs & all purpose on the corned beef & stir. Don't add to much all purpose as the corned beef is salty as it is.

There you are, a meal under 15 minutes. A ledge meat to take to work to have for lunch as it is also appetizing cold! :)

Vegetarian Chili Served With Boiled Rice

Ingredients:

1/2 each of a red yellow & green pepper
two carrots finely diced
two onions finely diced
two celery stalks finely diced
one whole fresh red chilli de seeded & chopped
one courgette finely diced
one tin red kidney beans
one tin canelleni or haricot beans
two tins lovely quality chopped tomatoes
one tsp cinammon
two tsp hot chilli powder
Salt & pepper to taste
two tsp cumin
400ml water (rinsed around in the empty tomato tins)
two cloves finely diced or minced garlic

Process:

Fry all raw vegetables & onions in a massive pan in a small oil for0 mins on a medium heat until soft. Add the garlic & fresh chilli. Next add the cinammon cumin & chilli powder & fry for more min. Add the drained & rinsed cans of beans & chopped tomatoes & water. Season with salt & pepper.
Simmer for to hours on a low heat until thick & delicious.Stir every0 mins to make positive it doesnt stick & burn on the bottom. Serve over rice or a jacket potato or with some nacho's.

Steamed Rice With Creamy Vegitables

Ingredients:


2 teacups Chinese steamed rice
ten massive cauliflower or broccoli pieces
8 to ten kid corn
one sliced capsicum
one teacup sliced carrot (parboiled)
one spring onion
one cucumber, sliced diagonally
one level tablespoon cornflour
1/2 teacup milk
two pinches sugar
two tsp black pepper pwdr
two tsp soysauce
two tablespoons oil
salt to taste

For Serving:
Hot Sauce

Method:


Heat the oil in a wok on a high flame. Add the califlower, kid corn, capsicum, carrots, spring onion, cucumber & stir fry over a high flame for two minutes.
Mix the milk, cornflour & 1/2 cup of water. Add to the vegetables & cook for one minute. If the minxture is thick, add a tiny more water.
Add the sugar & salt & cook for a couple of minutes.
Serve as it is topped with chilli sauce.
Serve hot with steamed rice.