Rocky Mountain Recipes 6-20-11 | TheFencePost.com

Rocky Mountain Recipes 6-20-11

3 Tbsp. Olive Oil

2 Onions

2 to 3 cloves Garlic, minced

1 Green or Anaheim Pepper

1 Jalapeno Pepper

2 c. Brown Rice

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1/2 c. Sliced Almonds

1 can Pinto Beans, drained

1 lb. Ground Beef, cooked

1 large can Tomatoes

2 t. Celery Salt

2 t. Seasoned Salt

2 Tbsp. Worchestershire Sauce

1 t. Garlic Powder

Chopped Veggies

1/2 to 1 c. Beef Stock

In a large skillet, heat the oil and saute chopped onions, peppers and garlic until tender. Push them to one side and add the rice and almonds together into the oil so they can saute on their own for at least 5 minutes. Stir together everything and add beans, tomatoes, all the seasonings and the stock. If adding frozen veggies, make sure they are thawed or microwaved first. Cover and simmer for 25 minutes or until everything is a bit soupy. Uncover, stir, add the meat and continue to cook until all is heated through.

Nancy Wenlock • Byers, Colo.

3 Tbsp. Olive Oil

2 Onions

2 to 3 cloves Garlic, minced

1 Green or Anaheim Pepper

1 Jalapeno Pepper

2 c. Brown Rice

1/2 c. Sliced Almonds

1 can Pinto Beans, drained

1 lb. Ground Beef, cooked

1 large can Tomatoes

2 t. Celery Salt

2 t. Seasoned Salt

2 Tbsp. Worchestershire Sauce

1 t. Garlic Powder

Chopped Veggies

1/2 to 1 c. Beef Stock

In a large skillet, heat the oil and saute chopped onions, peppers and garlic until tender. Push them to one side and add the rice and almonds together into the oil so they can saute on their own for at least 5 minutes. Stir together everything and add beans, tomatoes, all the seasonings and the stock. If adding frozen veggies, make sure they are thawed or microwaved first. Cover and simmer for 25 minutes or until everything is a bit soupy. Uncover, stir, add the meat and continue to cook until all is heated through.

Nancy Wenlock • Byers, Colo.

3 Tbsp. Olive Oil

2 Onions

2 to 3 cloves Garlic, minced

1 Green or Anaheim Pepper

1 Jalapeno Pepper

2 c. Brown Rice

1/2 c. Sliced Almonds

1 can Pinto Beans, drained

1 lb. Ground Beef, cooked

1 large can Tomatoes

2 t. Celery Salt

2 t. Seasoned Salt

2 Tbsp. Worchestershire Sauce

1 t. Garlic Powder

Chopped Veggies

1/2 to 1 c. Beef Stock

In a large skillet, heat the oil and saute chopped onions, peppers and garlic until tender. Push them to one side and add the rice and almonds together into the oil so they can saute on their own for at least 5 minutes. Stir together everything and add beans, tomatoes, all the seasonings and the stock. If adding frozen veggies, make sure they are thawed or microwaved first. Cover and simmer for 25 minutes or until everything is a bit soupy. Uncover, stir, add the meat and continue to cook until all is heated through.

Nancy Wenlock • Byers, Colo.

3 Tbsp. Olive Oil

2 Onions

2 to 3 cloves Garlic, minced

1 Green or Anaheim Pepper

1 Jalapeno Pepper

2 c. Brown Rice

1/2 c. Sliced Almonds

1 can Pinto Beans, drained

1 lb. Ground Beef, cooked

1 large can Tomatoes

2 t. Celery Salt

2 t. Seasoned Salt

2 Tbsp. Worchestershire Sauce

1 t. Garlic Powder

Chopped Veggies

1/2 to 1 c. Beef Stock

In a large skillet, heat the oil and saute chopped onions, peppers and garlic until tender. Push them to one side and add the rice and almonds together into the oil so they can saute on their own for at least 5 minutes. Stir together everything and add beans, tomatoes, all the seasonings and the stock. If adding frozen veggies, make sure they are thawed or microwaved first. Cover and simmer for 25 minutes or until everything is a bit soupy. Uncover, stir, add the meat and continue to cook until all is heated through.

Nancy Wenlock • Byers, Colo.

3 Tbsp. Olive Oil

2 Onions

2 to 3 cloves Garlic, minced

1 Green or Anaheim Pepper

1 Jalapeno Pepper

2 c. Brown Rice

1/2 c. Sliced Almonds

1 can Pinto Beans, drained

1 lb. Ground Beef, cooked

1 large can Tomatoes

2 t. Celery Salt

2 t. Seasoned Salt

2 Tbsp. Worchestershire Sauce

1 t. Garlic Powder

Chopped Veggies

1/2 to 1 c. Beef Stock

In a large skillet, heat the oil and saute chopped onions, peppers and garlic until tender. Push them to one side and add the rice and almonds together into the oil so they can saute on their own for at least 5 minutes. Stir together everything and add beans, tomatoes, all the seasonings and the stock. If adding frozen veggies, make sure they are thawed or microwaved first. Cover and simmer for 25 minutes or until everything is a bit soupy. Uncover, stir, add the meat and continue to cook until all is heated through.

Nancy Wenlock • Byers, Colo.

3 Tbsp. Olive Oil

2 Onions

2 to 3 cloves Garlic, minced

1 Green or Anaheim Pepper

1 Jalapeno Pepper

2 c. Brown Rice

1/2 c. Sliced Almonds

1 can Pinto Beans, drained

1 lb. Ground Beef, cooked

1 large can Tomatoes

2 t. Celery Salt

2 t. Seasoned Salt

2 Tbsp. Worchestershire Sauce

1 t. Garlic Powder

Chopped Veggies

1/2 to 1 c. Beef Stock

In a large skillet, heat the oil and saute chopped onions, peppers and garlic until tender. Push them to one side and add the rice and almonds together into the oil so they can saute on their own for at least 5 minutes. Stir together everything and add beans, tomatoes, all the seasonings and the stock. If adding frozen veggies, make sure they are thawed or microwaved first. Cover and simmer for 25 minutes or until everything is a bit soupy. Uncover, stir, add the meat and continue to cook until all is heated through.

Nancy Wenlock • Byers, Colo.