Side Dishes for Monica and Melissas Cooking Class! Spanish Basmati Rice and Black Beans; Basmati Rice for Shrimp Stir Fry, and B

Recipe #3 Monica and Melissa’s Cooking Class!

Serves family of 4-6

Basmati Spanish Rice

2 c. Basmati Rice (Note: Equals 4 cups of cooked rice)

2 -15 oz. can unsalted Chicken broth or stock (Note: Stock is richer because it is made from simmering chicken with their bones, broth is made from just simmering the chicken)

½ can Tomato Sauce (Optional: For a spicy treat use ¼ of a can El Pato Sauce, a very spicy Mexican tomato sauce)

(Your broth and tomato sauce should equal 4 cups of liquid)

1 small Onion, chopped finely

3 cloves Garlic, minced

1-2 pats of butter

2-3 tbsp. Canola oil

Garlic Sea Salt and Pepper to taste (Note: you can add chicken boullion instead of salt!)

¼ bag frozen mixed vegetables for color and a sweet bite!

Use a heavy bottomed pan that has a good lid, heat to medium, add oil and butter. Add onions, sauté for a couple of minutes. Add garlic, sauté another minute. Add Basmati rice, sauté until lightly browned. Add chicken broth, tomato sauce, garlic sea salt and pepper to taste.

(Note: Don’t be afraid to taste liquid for saltiness.)

Add ¼ bag mixed vegetables

Bring to slight boil, cover and lower heat. Cook for 20 minutes

When done, let it set for 10 minutes without fluffing. (Note: Check it after 10 minutes, if for any reason some of the rice is not completely cooked, add ¼- ½ can of chicken broth, allow rice to cook 5-10 minutes longer.) Enjoy!



Recipe #6 Monica and Melissa’s Cooking Class!
Serves family of 4-6

Fragrant Basmati Rice

2 c. Basmati Rice (Note: Equals 4 cups cooked rice)

4 c. Water

2 Tbsp. Butter

Sea Salt

Add butter and a pinch of salt to 4 cups of water, bring to a boil. Add 2 cups Basmati rice, bring to a boil again. Turn down to low and cover. Cook for 20 minutes. Allow to sit for 10 minutes.

Add to hot rice:

3 Green onions, sliced

Handful of Cilantro, minced

Optional: 1 Jalapeno, deveined, seeded, and chopped or hot chili oil for each individuals taste!

Cover and set aside until ready to use!

Enjoy this side dish with any Chinese food you make!



Recipe #4 Monica and Melissa’s Cooking Class!
Serves family of 4-6

Melissa’s Black Beans

2-15 oz. cans Black Beans (undrained, you may prefer no salt in order to add your own sea salt)

1-2 Jalapeno Peppers (deveined, seeded, and chopped. For heat leave some of veins and seeds)

Granulated onion (to taste)

Garlic Powder or Garlic Sea Salt (to taste)


Take the 2 cans of black beans (she prefers S &W brand), pour them into a medium sauce pan. Do not drain. Sprinkle in granulated onion and garlic powder to taste. (If beans are no salt added, add garlic sea salt) Devein, seed, and chop 1-2 jalapeno peppers. (If you like it spicy leave the veins and seeds!) Add to the beans.

Simmer for 20 minutes. Serve in bowls! (Note: Use a slotted spoon to add beans to Nachos; Tostadas or Southwestern Salads)

Enjoy! Luv2u! <3 Monica's Munchies