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Heat the rice, broth and salsa in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
1. Season the beef with the cinnamon and cumin. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until it's well browned on all sides.
Want to make Salsa Verde Rice & Beans? Learn the ingredients and steps to follow to properly make the the best Salsa Verde Rice & Beans? recipe for your family and friends.
In a large bowl, whisk the parsley with the cilantro, tarragon, capers, cornichons, garlic, mustards and olive oil. Cut the cauliflower from top to bottom into four 1/2-inch-thick steaks.
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Salsa verde (lit. ' green sauce ') is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chili peppers. The tomatillo-based Mexican salsa verde dates to the Aztec Empire, as documented by the Spanish physician Francisco Hernández, and is distinct from the various medieval European parsley-based green sauces.
Pace Foods is a producer of a variety of canned salsas located in Paris, Texas.The company was founded in 1947 by David Pace when he developed a recipe for a salsa he called "Picante sauce" (picante means 'spicy' in Spanish), which was "made with the freshest ingredients, harvested and hand-selected in peak season to achieve the best flavor and quality". [1]
On The Border Mexican Grill & Cantina is a chain of Tex-Mex food casual dining restaurants located in the United States and South Korea. The chain and brand name is owned by Argonne Capital Group. The chain and brand name is owned by Argonne Capital Group.