What’s up Feasters! This week we are joined in the kitchen by Michaela Dietz voice of the one, the only Amethyst from Steven Universe.
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Ingredients and Instructions:
16 oz. can re-fried beans
4 oz. can chopped mild green chilies
Shredded sharp white cheddar cheese
Rice (in burrito)
3 tbsp oil
1 small onion chopped (3/4 cup)
4 garlic cloves minced
1 tsp cumin
3 oz. tomato paste
1 cup long grain white rice (rinsed, See Note 1)
2 cups chicken stock
Salt and pepper to taste
1 tsp kosher salt
1/2 tsp black pepper
For the rice, heat oil over medium heat in a large saucepan or pot. Add the onion and sauté for 3 minutes. Add the garlic and stir for a minute. Add the cumin, salt, pepper and tomato paste. Stir and cook for 2 minutes, scraping bottom of pan and browned bits. Add the rice and sauté for several minutes.
Pour chicken stock into pot and stir to mix thoroughly. Bring to a boil and cover. Lower heat and simmer for 25 minutes or until all liquid has been absorbed.
Turn off heat and allow to rest 5 minutes and then fluff with a fork and serve with lime wedges and chopped cilantro.
VEGGIES (in burrito)
1/4 cup olive oil
2 large green peppers stemmed, cored, and sliced
1 large red onion thinly sliced
1/2 tablespoon finely chopped fresh oregano or 1/2 teaspoon dried
1/2 teaspoon salt
In a large skillet, heat the oil over medium-high heat until shimmering. Add the peppers, onions, oregano, and salt.
Heat until slightly softened but still tender-crisp, about 7 minutes. Remove from heat and serve.
Assemble burrito with rice, beans, and veggies.
2 cups all purpose flour, additional for dusting
2 tbsp dry active yeast
1 ½ tsp sugar
¾ tsp salt
¼ tsp garlic powder
2 tsp olive oil, plus additional
¾ cup warm water
Combine all of the dry ingredients into a large bowl. Add oil and water and stir well.
Add 1 cup of flour. Keep adding flour gradually until the mixture balls up, pulling away from the sides of the bowl. The dough should still be slightly sticky, but able to be handled.
In a separate large bowl, grease generously with olive oil. Form dough into a round ball and drop into the greased bowl. Roll the dough around the bowl until it is coated with olive oil, cover with plastic wrap and let rise in a warm place for 30 minutes or until doubled in size.
Once dough has risen, deflate it with a couple of squeezes from your fingers, transfer to a lightly floured surface and knead briefly until smooth.
Roll out pizza dough with a rolling pin. Don’t forget to dock your pizza crust with a fork to keep from puffing up while baking.
1 (15 ounce) can tomato sauce
1 garlic clove, peeled
2 tsp. dried oregano
2 tsp. dried basil
1/2 tsp. onion powder
1 tsp. granulated sugar
In a food processor or blender, combine all ingredients and pulse until smooth.
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Download the Soundtrack:
Produced by John-Paul Hoang
Edited by Sam Waldow
➤ Camera: Canon C100 Mark II https://amzn.to/2Lu8H1b
➤ Lens: Canon EF 24-105mm https://amzn.to/2PJoCvV
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Editing Software: Adobe Premiere