13K reactions · 415 shares | It’s so easy to make MEXICAN RED RICE aka ARROZ ROJO here is how Ingredients Avocado Oil or oil of choice 3 Roma tomatoes 1/4 onion 1 garlic clove 2 tsp tomato bouillon 2 tsp chicken bouillon 1/2 tsp ground cumin Salt to taste 1-2 cup water add more if needed to make 3 cups of broth 1 1/2 cup long grain rice 1 serving of love 💕 #mexicanrice #redrice #arrozrojo #arroz #recetasfaciles #mexicanrecipes | Claudia | Facebook
222K views · 7.7K reactions | Crockpot Beans | This has become our new favorite way to prepare beans! Make them this way and you will never make them any other way! Enjoy! Ingredients: 2 Cups Pinto... | By Salty Cocina | You've been requesting this so today we're making those delicious beans prepared in the slow cooker. We're going to need two robot tomatoes, yellow or white onion, whichever one you prefer. One Serrano pepper. You can add more if you want to make it extra spicy but we want everybody to enjoy it. So we're only going to use one. And about five to six garlic cloves because I love to add a lot of garlic to my dishes because it makes everything taste so much better. First we're going to chop all these ingredients. To peel the garlic, I give it a gentle tap to loosen up the husk. And then we peel it. I'm going to use an acorn slow cooker so I'm only going to make two cups of beans which equals to one pound of beans. First, we're going to dump them out on the countertop. This is the fun part. We're going to take a few in our hands and go through em to make sure that they're nice and clean and remove any pieces of small stones, small sticks, or any dry ones like this one and as I'm cleaning them, I'm putting them in a a strainer bowl and once we're done cleaning them, we're going to take them over to the sink and give them a good rinse. Now, I usually don't soak my beans, a lot of people do. If you like to soak them, knock yourself out and soak them. Get the kids to help you because it's like finding treasures in the beans. Now we're going to melt about two to three tablespoons of manteca. This is the manteca that renders for my chicharones when I make chicharones. So each time I make chicharones, I always save the manteca and use it for cooking. We're going to use about this much. Once the manteca is melted and hot, we're going to add in the tomato, onion, Serrano pepper, and the garlic. Season with one teaspoon of black pepper, one tablespoon of Mexican oregano, two tablespoons of tomato bouillon, two tablespoons of chili powder, and salt is needed. Mix in the ingredients and saute for about five minutes or until everything is well broken down. Add eight cups of water to the slow cooker. Add in the beans and then the ingredients from the pan. Mix in the ingredients. Cover and cook on high for seven to eight hours. After eight hours, your beans are now done. Refry them or enjoy them just like this. Top it off with a little bit of cilantro and onion and enjoy with a delicious homemade corn tortilla and enjoy.
222K views · 7.7K reactions | Crockpot Beans | This has become our new favorite way to prepare beans! Make them this way and you will never make them any other way! Enjoy! Ingredients: 2 Cups Pinto... | By Salty Cocina | You've been requesting this so today we're making those delicious beans prepared in the slow cooker. We're going to need two robot tomatoes, yellow or white onion, whichever one you prefer. One Serrano pepper. You can add more if you want to make it extra spicy but we want everybody to enjoy it. So we're only going to use one. And about five to six garlic cloves because I love to add a lot of garlic to my dishes because it makes everything taste so much better. First we're going to chop all these ingredients. To peel the garlic, I give it a gentle tap to loosen up the husk. And then we peel it. I'm going to use an acorn slow cooker so I'm only going to make two cups of beans which equals to one pound of beans. First, we're going to dump them out on the countertop. This is the fun part. We're going to take a few in our hands and go through em to make sure that they're nice and clean and remove any pieces of small stones, small sticks, or any dry ones like this one and as I'm cleaning them, I'm putting them in a a strainer bowl and once we're done cleaning them, we're going to take them over to the sink and give them a good rinse. Now, I usually don't soak my beans, a lot of people do. If you like to soak them, knock yourself out and soak them. Get the kids to help you because it's like finding treasures in the beans. Now we're going to melt about two to three tablespoons of manteca. This is the manteca that renders for my chicharones when I make chicharones. So each time I make chicharones, I always save the manteca and use it for cooking. We're going to use about this much. Once the manteca is melted and hot, we're going to add in the tomato, onion, Serrano pepper, and the garlic. Season with one teaspoon of black pepper, one tablespoon of Mexican oregano, two tablespoons of tomato bouillon, two tablespoons of chili powder, and salt is needed. Mix in the ingredients and saute for about five minutes or until everything is well broken down. Add eight cups of water to the slow cooker. Add in the beans and then the ingredients from the pan. Mix in the ingredients. Cover and cook on high for seven to eight hours. After eight hours, your beans are now done. Refry them or enjoy them just like this. Top it off with a little bit of cilantro and onion and enjoy with a delicious homemade corn tortilla and enjoy.
222K views · 7.7K reactions | Crockpot Beans | This has become our new favorite way to prepare beans! Make them this way and you will never make them any other way! Enjoy! Ingredients: 2 Cups Pinto... | By Salty Cocina | You've been requesting this so today we're making those delicious beans prepared in the slow cooker. We're going to need two robot tomatoes, yellow or white onion, whichever one you prefer. One Serrano pepper. You can add more if you want to make it extra spicy but we want everybody to enjoy it. So we're only going to use one. And about five to six garlic cloves because I love to add a lot of garlic to my dishes because it makes everything taste so much better. First we're going to chop all these ingredients. To peel the garlic, I give it a gentle tap to loosen up the husk. And then we peel it. I'm going to use an acorn slow cooker so I'm only going to make two cups of beans which equals to one pound of beans. First, we're going to dump them out on the countertop. This is the fun part. We're going to take a few in our hands and go through em to make sure that they're nice and clean and remove any pieces of small stones, small sticks, or any dry ones like this one and as I'm cleaning them, I'm putting them in a a strainer bowl and once we're done cleaning them, we're going to take them over to the sink and give them a good rinse. Now, I usually don't soak my beans, a lot of people do. If you like to soak them, knock yourself out and soak them. Get the kids to help you because it's like finding treasures in the beans. Now we're going to melt about two to three tablespoons of manteca. This is the manteca that renders for my chicharones when I make chicharones. So each time I make chicharones, I always save the manteca and use it for cooking. We're going to use about this much. Once the manteca is melted and hot, we're going to add in the tomato, onion, Serrano pepper, and the garlic. Season with one teaspoon of black pepper, one tablespoon of Mexican oregano, two tablespoons of tomato bouillon, two tablespoons of chili powder, and salt is needed. Mix in the ingredients and saute for about five minutes or until everything is well broken down. Add eight cups of water to the slow cooker. Add in the beans and then the ingredients from the pan. Mix in the ingredients. Cover and cook on high for seven to eight hours. After eight hours, your beans are now done. Refry them or enjoy them just like this. Top it off with a little bit of cilantro and onion and enjoy with a delicious homemade corn tortilla and enjoy.
222K views · 7.7K reactions | Crockpot Beans | This has become our new favorite way to prepare beans! Make them this way and you will never make them any other way! Enjoy! Ingredients: 2 Cups Pinto... | By Salty Cocina | You've been requesting this so today we're making those delicious beans prepared in the slow cooker. We're going to need two robot tomatoes, yellow or white onion, whichever one you prefer. One Serrano pepper. You can add more if you want to make it extra spicy but we want everybody to enjoy it. So we're only going to use one. And about five to six garlic cloves because I love to add a lot of garlic to my dishes because it makes everything taste so much better. First we're going to chop all these ingredients. To peel the garlic, I give it a gentle tap to loosen up the husk. And then we peel it. I'm going to use an acorn slow cooker so I'm only going to make two cups of beans which equals to one pound of beans. First, we're going to dump them out on the countertop. This is the fun part. We're going to take a few in our hands and go through em to make sure that they're nice and clean and remove any pieces of small stones, small sticks, or any dry ones like this one and as I'm cleaning them, I'm putting them in a a strainer bowl and once we're done cleaning them, we're going to take them over to the sink and give them a good rinse. Now, I usually don't soak my beans, a lot of people do. If you like to soak them, knock yourself out and soak them. Get the kids to help you because it's like finding treasures in the beans. Now we're going to melt about two to three tablespoons of manteca. This is the manteca that renders for my chicharones when I make chicharones. So each time I make chicharones, I always save the manteca and use it for cooking. We're going to use about this much. Once the manteca is melted and hot, we're going to add in the tomato, onion, Serrano pepper, and the garlic. Season with one teaspoon of black pepper, one tablespoon of Mexican oregano, two tablespoons of tomato bouillon, two tablespoons of chili powder, and salt is needed. Mix in the ingredients and saute for about five minutes or until everything is well broken down. Add eight cups of water to the slow cooker. Add in the beans and then the ingredients from the pan. Mix in the ingredients. Cover and cook on high for seven to eight hours. After eight hours, your beans are now done. Refry them or enjoy them just like this. Top it off with a little bit of cilantro and onion and enjoy with a delicious homemade corn tortilla and enjoy.
222K views · 7.7K reactions | Crockpot Beans | This has become our new favorite way to prepare beans! Make them this way and you will never make them any other way! Enjoy! Ingredients: 2 Cups Pinto... | By Salty Cocina | You've been requesting this so today we're making those delicious beans prepared in the slow cooker. We're going to need two robot tomatoes, yellow or white onion, whichever one you prefer. One Serrano pepper. You can add more if you want to make it extra spicy but we want everybody to enjoy it. So we're only going to use one. And about five to six garlic cloves because I love to add a lot of garlic to my dishes because it makes everything taste so much better. First we're going to chop all these ingredients. To peel the garlic, I give it a gentle tap to loosen up the husk. And then we peel it. I'm going to use an acorn slow cooker so I'm only going to make two cups of beans which equals to one pound of beans. First, we're going to dump them out on the countertop. This is the fun part. We're going to take a few in our hands and go through em to make sure that they're nice and clean and remove any pieces of small stones, small sticks, or any dry ones like this one and as I'm cleaning them, I'm putting them in a a strainer bowl and once we're done cleaning them, we're going to take them over to the sink and give them a good rinse. Now, I usually don't soak my beans, a lot of people do. If you like to soak them, knock yourself out and soak them. Get the kids to help you because it's like finding treasures in the beans. Now we're going to melt about two to three tablespoons of manteca. This is the manteca that renders for my chicharones when I make chicharones. So each time I make chicharones, I always save the manteca and use it for cooking. We're going to use about this much. Once the manteca is melted and hot, we're going to add in the tomato, onion, Serrano pepper, and the garlic. Season with one teaspoon of black pepper, one tablespoon of Mexican oregano, two tablespoons of tomato bouillon, two tablespoons of chili powder, and salt is needed. Mix in the ingredients and saute for about five minutes or until everything is well broken down. Add eight cups of water to the slow cooker. Add in the beans and then the ingredients from the pan. Mix in the ingredients. Cover and cook on high for seven to eight hours. After eight hours, your beans are now done. Refry them or enjoy them just like this. Top it off with a little bit of cilantro and onion and enjoy with a delicious homemade corn tortilla and enjoy.
222K views · 7.7K reactions | Crockpot Beans | This has become our new favorite way to prepare beans! Make them this way and you will never make them any other way! Enjoy! Ingredients: 2 Cups Pinto... | By Salty Cocina | You've been requesting this so today we're making those delicious beans prepared in the slow cooker. We're going to need two robot tomatoes, yellow or white onion, whichever one you prefer. One Serrano pepper. You can add more if you want to make it extra spicy but we want everybody to enjoy it. So we're only going to use one. And about five to six garlic cloves because I love to add a lot of garlic to my dishes because it makes everything taste so much better. First we're going to chop all these ingredients. To peel the garlic, I give it a gentle tap to loosen up the husk. And then we peel it. I'm going to use an acorn slow cooker so I'm only going to make two cups of beans which equals to one pound of beans. First, we're going to dump them out on the countertop. This is the fun part. We're going to take a few in our hands and go through em to make sure that they're nice and clean and remove any pieces of small stones, small sticks, or any dry ones like this one and as I'm cleaning them, I'm putting them in a a strainer bowl and once we're done cleaning them, we're going to take them over to the sink and give them a good rinse. Now, I usually don't soak my beans, a lot of people do. If you like to soak them, knock yourself out and soak them. Get the kids to help you because it's like finding treasures in the beans. Now we're going to melt about two to three tablespoons of manteca. This is the manteca that renders for my chicharones when I make chicharones. So each time I make chicharones, I always save the manteca and use it for cooking. We're going to use about this much. Once the manteca is melted and hot, we're going to add in the tomato, onion, Serrano pepper, and the garlic. Season with one teaspoon of black pepper, one tablespoon of Mexican oregano, two tablespoons of tomato bouillon, two tablespoons of chili powder, and salt is needed. Mix in the ingredients and saute for about five minutes or until everything is well broken down. Add eight cups of water to the slow cooker. Add in the beans and then the ingredients from the pan. Mix in the ingredients. Cover and cook on high for seven to eight hours. After eight hours, your beans are now done. Refry them or enjoy them just like this. Top it off with a little bit of cilantro and onion and enjoy with a delicious homemade corn tortilla and enjoy.
222K views · 7.7K reactions | Crockpot Beans | This has become our new favorite way to prepare beans! Make them this way and you will never make them any other way! Enjoy! Ingredients: 2 Cups Pinto... | By Salty Cocina | You've been requesting this so today we're making those delicious beans prepared in the slow cooker. We're going to need two robot tomatoes, yellow or white onion, whichever one you prefer. One Serrano pepper. You can add more if you want to make it extra spicy but we want everybody to enjoy it. So we're only going to use one. And about five to six garlic cloves because I love to add a lot of garlic to my dishes because it makes everything taste so much better. First we're going to chop all these ingredients. To peel the garlic, I give it a gentle tap to loosen up the husk. And then we peel it. I'm going to use an acorn slow cooker so I'm only going to make two cups of beans which equals to one pound of beans. First, we're going to dump them out on the countertop. This is the fun part. We're going to take a few in our hands and go through em to make sure that they're nice and clean and remove any pieces of small stones, small sticks, or any dry ones like this one and as I'm cleaning them, I'm putting them in a a strainer bowl and once we're done cleaning them, we're going to take them over to the sink and give them a good rinse. Now, I usually don't soak my beans, a lot of people do. If you like to soak them, knock yourself out and soak them. Get the kids to help you because it's like finding treasures in the beans. Now we're going to melt about two to three tablespoons of manteca. This is the manteca that renders for my chicharones when I make chicharones. So each time I make chicharones, I always save the manteca and use it for cooking. We're going to use about this much. Once the manteca is melted and hot, we're going to add in the tomato, onion, Serrano pepper, and the garlic. Season with one teaspoon of black pepper, one tablespoon of Mexican oregano, two tablespoons of tomato bouillon, two tablespoons of chili powder, and salt is needed. Mix in the ingredients and saute for about five minutes or until everything is well broken down. Add eight cups of water to the slow cooker. Add in the beans and then the ingredients from the pan. Mix in the ingredients. Cover and cook on high for seven to eight hours. After eight hours, your beans are now done. Refry them or enjoy them just like this. Top it off with a little bit of cilantro and onion and enjoy with a delicious homemade corn tortilla and enjoy.
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