Ok, sometimes you CAN call it magic when you can throw ingredients together and create a delicious dinner!! I took some pictures of my pantry and fridge so you can see I was stretching thin on ingredients. I also included some progress photos, so enjoy the read below!
Ingredients:
Basmati rice
1 can rinsed Garbanzo beans
Chopped tomato, canned are ok
Spices (mine included turmeric, curry, cayenne, cumin, black pepper, garlic, and lastly salt-and yes those are in order of most least)
Olive oil- isn't measured but don't be shy here... rice turns out so much better if you get this right!
2 cans chicken broth
Basmati rice
1 can rinsed Garbanzo beans
Chopped tomato, canned are ok
Spices (mine included turmeric, curry, cayenne, cumin, black pepper, garlic, and lastly salt-and yes those are in order of most least)
Olive oil- isn't measured but don't be shy here... rice turns out so much better if you get this right!
2 cans chicken broth
Get rice rinsed and oil in the pan at medium-high. Put a hefty handful of cumin in once oil is hot... let this sizzle (about this time inevitably someone asks...mmmmmmm what's cooking?) Add same amount of black pepper, salt and garlic. Once that is cooking well together add rice (drained completely and oh so clean) and incorporate. Add in 2 cups of chicken broth, sometimes I do half water, and being to a boil. Cover and reduce heat to low medium- leave alone for minimum of 30 min.
If you have a partner help you (wink, wink) have some wine and they can be doing this recipe at the same time...
Rinse one can of garbanzo beans and set aside. Cook up some oil in a sauce pan again with a heavy hand). Add inn some hefty handfuls of turmeric, curry powder, cayenne, black pepper, garlic, cumin and salt (again in order from most least- ticket is always minimal salt). You add in one can of stewed tomatoes or use fresh ones, along with some chicken broth (no more than half a cup). Let this simmer and bubble all while you guys taste test (my son also likes this job). Add in the garbanzos and bring to a boil. You should reduce the heat here to medium low and then cover -stirring occasionally. When your timer goes off for the rice, this should be done as well (about30 min) and I taste a bean to make sure it's soft so they can be added to the rice if desired. I also attached pictures of my lunch In my down time I prepare it- usually includes salad with veggies. Did you notice the loaf pan in my fridge (covered in foil)? That was my cinnamon swirl bread recipe so I am including rice from dinner and the bread as a mid~ morning snack. And just like that.... magic*
Be kind,
Ashley
Rinse one can of garbanzo beans and set aside. Cook up some oil in a sauce pan again with a heavy hand). Add inn some hefty handfuls of turmeric, curry powder, cayenne, black pepper, garlic, cumin and salt (again in order from most least- ticket is always minimal salt). You add in one can of stewed tomatoes or use fresh ones, along with some chicken broth (no more than half a cup). Let this simmer and bubble all while you guys taste test (my son also likes this job). Add in the garbanzos and bring to a boil. You should reduce the heat here to medium low and then cover -stirring occasionally. When your timer goes off for the rice, this should be done as well (about30 min) and I taste a bean to make sure it's soft so they can be added to the rice if desired. I also attached pictures of my lunch In my down time I prepare it- usually includes salad with veggies. Did you notice the loaf pan in my fridge (covered in foil)? That was my cinnamon swirl bread recipe so I am including rice from dinner and the bread as a mid~ morning snack. And just like that.... magic*
Be kind,
Ashley
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