Saffron Basmati Rice Pilaf

My Hubby loves rice pilaf. I have made just about every rice dish known to man, except a rice pilaf. So, I thought why not try it with saffron and onions that I had on hand. I have to say the end results was pretty good considering it was my first time.Even hubby went back for seconds. I think this one is a keeper.

Here’s what you need:

Basmati Rice, small onion chopped, Saffron, Chicken Broth, olive oil, bay leaf, butter, minced garlic clove and salt.

Rinse the rice under cold water. This will get rid of the starch.

Add butter and olive oil to a skillet and heat to medium heat.

Add onions to the pan….

then throw in the garlic.

Cook until onions become soft.

Next, add the rice.

Cook, stirring frequently, until rice becomes toasted. Be careful not to burn it.

Reduce heat to low and carefully add the broth. You can use can chicken broth or stock if you prefer.

I like to use this that comes in a bottle. Just add it to water. It’s concentrated so you can use as much or as little as you like.

Add in a nice pinch of Saffron and stir.

Then next add in a Bay leaf.

Turn the heat up to medium high until boiling, then cover and reduce to a simmer and continue cooking for 20 minutes. Remove bay leaf and serve.

Enjoy!

Saffron Basmati Rice Pilaf

Ingredients:

1 C. Basmati Rice
1 small onion, chopped
Saffron
1 1/2 Chicken Broth
1 Tbs. olive oil
1 Tbs. butter
minced garlic clove
salt to taste
1 bay leaf

Directions:

Rinse the rice under cold water to get rid of the starch; set aside.

Add butter and olive oil to a skillet and heat to medium heat. Add onions and garlic. Cook until onions become soft. Add the rice and cook stirring frequently until rice becomes toasted. Reduce heat to low and carefully add the broth. Add in a nice pinch of Saffron and bay leaf and stir.

Turn the heat up to medium high until boiling, then cover and reduce to a simmer and continue cooking for 20 minutes. Remove bay leaf, stir and serve.

Slow Cooker Taco Chili

Now that it’s freezing here in the South, it’s time for some hearty, comfort food. This spicy taco chili will warm you all the way down to your toes. Ok, not really to your toes, but you know what I mean.

Here’s what you need:

ground beef, chopped onion, minced garlic, cumin, ground Chipotle chili peppers (if you want this less spicy, you can omit this), salt, kidney beans ( I prefer the light kidney beans, but you can use dark. Either works well.), black beans, petite diced tomatoes, diced tomatoes with chilies, taco seasoning and ranch dressing mix. I know what you’re thinking…..what ranch dressing mix?

This one here.

I didn’t realize until after that the packet of ranch dressing was not in the picture. I know what else you are probably thinking…..ranch dressing mix in chili?? No, I haven’t gone around the bend. I have tasted taco soup with this as an ingredient, and it was really good, so I thought why not put it into my taco chili.

Heat a pan to medium high heat. Add a little oil if needed.

Place ground beef in the pan.

Brown then drain if needed.

Throw in the onions….

then the garlic and salt.

Next add the taco seasoning and cumin. You can use a packet of taco seasoning, but I like to make my own. It’s very easy.

Just add 1Tbs. chili powder, 1 Tbs. onion powder, 1Tbs. garlic powder, 1 Tbs. dried oregano, 1Tbs. paprika and 1/2 tsp. cumin.

Mix it all together.

Then add the ground Chipotle chili pepper. I start out with 1/2 tsp then add more later if needed

.

Next sprinkle in the ranch dressing mix…..you can do it. It’s a good thing.

Reduce the heat to medium, Stir all ingredients together and continue cooking about 1 minute more, stirring often so the spices do not burn.

Place the beef mixture into the slow cooker.

Add kidney and black beans, both drained.

Then add both cans of tomatoes.

Mix together. Cover and cook on low for 4 hours.

Enjoy!

Slow Cooker Taco Chili

Ingredients:

1 lb. ground beef
1 small onion, chopped
1 garlic clove, minced
1/2 tsp. cumin
1/2 tsp. ground Chipotle chili peppers and more to taste
1 tsp. salt and more to taste
taco seasoning (recipe follows)
1 packet of ranch dressing mix.
1 can of light or dark kidney beans, drained
1 can of black beans, drained
1 can petite diced tomatoes, undrained
1 can diced tomatoes with chilies, undrained

Taco Seasoning:
1Tbs. Chili powder
1Tbs. onion powder
1Tbs. garlic powder
1Tbs. paprika
1/2 tsp. cumin

Mix together.

Directions:

Heat a pan to medium high heat. Add a little oil if needed. Brown beef, drain if needed. Add onions, garlic, salt, ground Chipotle chili peppers, cumin, taco seasoning and ranch dressing mix. Reduce the heat to medium, Stir all ingredients together and continue cooking about 1 minute more, stiring often so the spices do not burn.

Place the beef mixture into the slow cooker. Add kidney, black beans, and both cans of tomatoes. Mix together. Cover and cook on low for 4 hours.