Rio Grande Black Beans Zucchini Food

RIO GRANDE BLACK BEANS & ZUCCHINI

Steps:

• Saute onions & bell peppers in oil until tender.
• Add Rotel tomatoes, mix well and cook for about 5 minutes.
• Add black beans, zucchini and remaining ingredients, mix well and cook for about 15-20 minutes on low heat.
• Top with shredded cheddar or monterrey jack cheese if desired.

GRILLED BUTTERFLY CHOPS -JALAPENO STUFFING & ZUCCHINI

Steps:

• Add breadcrumbs to pan.
• Add chicken stock.
• Add herbs.
• Add sliced pepper.
• Add bell pepper.
• Add salt to taste.
• Add 1/2 oz of butter.
• Bake stuffing at 375°F in oven for 20 minutes.
• Chops season with soy and crushed pepper.
• Baste with butter as you grill them on HOT grill flip about 4 minutes on each side.
• Halve zucchini and season; add to grill until tender.

TEX-MEX RICE FROM THE RIO GRANDE VALLEY

Steps:

• Soak the rice - In a large bowl, pour hot water over rice and let stand 25 minutes.
• While the rice is soaking, cut up the vegetables, and grind the cumin.
• Drain into a sieve and rise well in cold water. Shake sieve and let drain a while until rice stops dripping.
• While the rice is draining, heat oil in a skillet on medium heat.
• Brown the Rice - Once oil is hot, stir in rice, making sure grains are well coated with oil. Saute rice for about 10 minutes until golden brown, stirring often. If any rice starts turning dark brown, stir constantly.
• Stir in all the ingredients except chicken broth (tomato sauce, tomato, bell pepper, onion, garlic, cumin, salt, and pepper). Cook for 3 minutes on medium heat or until almost dry, stirring constantly.
• Stir in chicken broth and then do not stir again until cooking is complete. Reduce heat to medium-low, cook uncovered, for 10 minutes.
• Cover and cook for 5 minutes. Change heat to Low, cook covered, for 20 minutes.

RIO GRANDE BEAN ENCHILADAS

Steps:

• Heat 2 teaspoons oil in large saucepan over medium-high heat until hot. Add 1 cup onions. Cook and stir 5 minutes or until tender. Stir in tomatoes, tomato paste, chili power, salsa, 1 teaspoon cumin, sugar and pepper. Reduce heat to medium-low. Simmer 30 minutes.
• Heat remaining 1 teaspoon oil in large skillet over medium-high heat until hot. Add remaining 1 cup onions, 1 teaspoon cumin and garlic. Cook and stir 5 minutes or until onions are tender. Stir in beans. Cook 5 minutes or until heated through, stirring occasionally. Remove skillet from heat. Stir in yogurt.
• Preheat oven to 375°F Spoon bean mixture evenly down centeres of torillas. Roll up tortillas; place in medium backing dish. Top with sauce.
• Bake 20 minutes. Serve with dollops of nonfat sour cream and cilantro, if desired. Garnish with cilantro and red pepper strips, if desired.