Ingredients: • 2 tablespoons vegetable oil • 1 cup uncooked white rice • 1 onion, chopped • 1/2 green bell…
Ingredients:
• 2 tablespoons vegetable oil
• 1 cup uncooked white rice
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 2 cups water
• 1 (14 ounce) can diced tomatoes
• 2 teaspoons chili powder
Directions:
• Heat oil in a deep skillet over medium heat.
• Sauté rice, onion, and bell pepper until rice is browned and onions are tender.
• Stir in water and tomatoes.
• Season with chili powder.
• Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
Original Uzbek recipe I grew up with. Delicious, rich, and unique flavors of the Central Asia.
This cheesy, meaty, saucy, yet light lasagna uses eggplant slices in place of noodles for a low carb, Keto diet friendly meal!
The slow cooker lends a helping hand in this hearty and classic bolognese sauce. Spoon over spaghetti for an easy weeknight dinner, and freeze the leftovers to save for a rainy day.
To me nothing says more summer comfort food than these yummy cherry filled pierogi.
