Cheesy Taco Casserole

Taco Casserole   

The one change made that most distinguishes these from typical tacos is our use of biscuit mix instead of tacos or tortillas. Had we used tortilla chips or actual taco shells, they would have grown soggy once all of our yummy bonus ingredients were piled on top. We found that biscuit dough was a delicious compromise, since it settles into the beef a bit, plus its sturdiness means you can pile whatever other toppings on top that you like! No need to rein it in here, go crazy and make this the taco casserole of your dreamings.

Ingredients;

2 pounds ground beef
1 packet Taco Seasoning
4 eggs
3/4 cup whole milk
1 3/4 cup Biscuit mix OR Bisquick
1/2 cup sour cream
2 cups chopped lettuce
2 cups sharp cheddar cheese, grated
Black Olives, optional
Kosher salt and pepper to taste

Directions:

Preheat oven to 400º F and lightly grease a 9x13-inch baking dish with non-stick spray.

In a large bowl, beat eggs and milk together until combined, then stir in biscuit mix, and salt and pepper, if using. Set aside.

Season beef with salt and pepper, then cook until browned. Drain fat, then stir in taco seasoning.

Place beef in an even layer in greased baking dish, then spread biscuit mix in an even layer on top of beef.

Transfer baking dish to oven and bake until biscuit layer is golden brown, 22-25 minutes.

Remove from oven and let cool 10 minutes, then spread sour cream on top of biscuits.

Top with chopped lettuce, tomatoes and olives, if using, then sprinkle cheddar cheese on top.       Serve hot and enjoy!   Serves 8

Cooking Pinto Beans (Frijoles de la Ella)

Cooking Pinto Beans  (Frijoles de la Ella)

Next time you’re thinking of cooking pinto beans, or Frijoles de la Olla, try out this easy recipe. It is the perfect side dish to your Mexican food favorites.

Ingredients:

1 lb pinto beans
Water
1 clove garlic
1/2 onion (small)
2 tablespoons salt

Directions:

Sort the beans, removing all the rocks and other debris.
Rinse the beans thoroughly.
Overnight Soaking Method: Cover the beans with water, at least a few inches above the beans. Overnight is best, or 6 hours.

OR Quick Soaking Method: Add pinto beans to a stock pot and cover with water 4 inches above the beans. Bring to a boil for 1 minute. Turn off heat. Let sit for 1 hour. Drain.

In a large stock pot, add enough water to cover 4 inches above the beans, and add onion and garlic. Bring to a boil.

Cover and reduce heat to low. You should barely see the water moving when boiling. Cook for 1 hour.

Add salt. Then add 1 cup of water. Return to a gentle boil.
Check if tender. If needed, cook until tender. Enjoy!

Notes
Sort the bean carefully. Rocks and debris like to hide in packages of dried beans.

Slow Cooker Method:  Transfer the soaked beans to the slow cooker, salt.  Set the slow cooker:  4 hours on high or 8 hours on low.

Insta-Pot Method: No need to soak beans for long hours. Sort and clean. Place in Insta-Pot cover with water by 1 inch. Pressure cook for 45 minutes. Season with salt and serve.

Cheesy Chicken Tacos

Cheesy Chicken Tacos

Ingredients:

1 tbsp. vegetable oil
1 onion, chopped
1 tbsp. ground cumin
Kosher salt
Freshly ground black pepper
2 c. cooked shredded chicken
1 (4.5-oz.) green chiles
1 c. salsa
1 (16-oz.) can refried beans
12 taco shells
1 1/2 c. shredded pepperjack
Freshly chopped cilantro, for garnish

Directions:
Preheat oven to 375º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 6 minutes, then add cumin and season with salt and pepper. Stir until combined. Add chicken, green chilis, and salsa and stir until combined and heated through.

In a baking dish, spread a thin layer of refried beans (to help the taco shells stand up!). Spoon remaining refried beans into the bottom of a taco shell and top with chicken mixture. Place in baking dish. Repeat with remaining taco shells and ingredients, tightly standing up the taco shells in the dish. 

Top all over with cheese and bake until cheese is melty, 10 minutes. 

Garnish with cilantro before serving.

Homemade Tortillas

Homemade Tortillas

Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil

Directions
In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. 

Let rest for 10 minutes.

Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle. 

In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Keep warm.

Homemade Tortilla Recipe Tips:
Do I need a tortilla press to make this recipe?

No, you don't need a tortilla press to make this tortilla recipe. Although this Mexican cooking tool does create uniform, round, thin tortillas, a rolling pin works just as well.
Why don't my flour tortillas puff up when cooking?

Tortillas may not puff up if they are too thick or are cooked on a low temperature. Aim to roll out thin, even rounds into a 7-inch circle and cook over medium heat. 

What recipes can I make with flour tortillas?

Flour tortillas can be used in many recipes, like bean and cheese quesadillas, fold-over tortilla bake, or pretty ham pinwheels. And don’t forget classic tacos made with seasoned taco meat!

Instant Pot Mexican Rice ~ Red Rice

Ingredients:
2 Tablespoons Avocado Oil
1/4 cup onion, chopped
4 cloves garlic, finely chopped
2 cups long grain white rice
1 teaspoon salt
3/4 cups crushed tomatoes, canned 
2 1/2 cup chicken stock
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 cup cilantro, chopped
2 Tablespoons sun-dried tomatoes(optional)

Directions:
Plug in the Instant Pot and set to Saute mode. When your Instant Pot is hot (about 3 minutes later), add in the avocado oil.

Next, add in the chopped garlic and onion. Saute for about 3 minutes, or until the garlic and onion start to turn brown.

Then, add in your uncooked long grain white rice. Stir the rice around until it's well coated with the oil, garlic and onion.

Add in the chicken stock, crushed tomatoes, chopped cilantro, cumin, smoked paprika, garlic powder, salt.

You'll now want to turn off your Instant Pot by clicking on the Keep Warm/Cancel button. 

Place the lid on your Instant Pot and twist it so it locks in place. Make sure your knob is set to the sealing position. 

Click on the Manual button. Notice your display screen reflects "On".

Using the + button, click until your display screen displays 8 minutes. Ensure you are cooking on High Pressure.

During the 8 minute cooking time, your Instant Pot is going to start steaming and whistling a bit. This is normal.

You'll also notice that your display has started counting down from 8. Once the Instant Pot counts down to 0, it will beep.

From there, your Instant Pot will need to count down for 5 minutes. During this step, the Instant Pot is slowly releasing pressure. 

Once you hit 5 minutes, you're going to twist the pressure knob to release the pressure. Steam will shoot out once you move the valve to venting mode so be careful!

After the steam has fully released, you can remove the Instant Pot lid. Take a fork and lightly fluff through your rice.


Top with fresh chopped cilantro and sun-dried tomatoes!

Instant Pot Frijoles ~ Red Beans

Instant Pot Frijoles ~ Red Beans

Ingredients:

1 pound Pinto Beans rinsed and drained

5 cups Fresh Water

2 Tablespoon Extra Virgin Olive Oil

1 teaspoon Ground Coriander

1 cup Yellow/Brown Onion diced

5 cloves Fresh Garlic minced

6 oz Fire Roasted Green Chiles drained or

OR  2 Serrano Chile or Jalapeno diced

4 teaspoons Sea Salt

1 teaspoon Ground Cumin

1/2 teaspoon Chipotle Chili Powder

1 Tablespoon White Vinegar

1 Tablespoon True Lime (Lime, Garlic + Cilantro Seasoning)

OR  2 Fresh Limes juiced

1/2 teaspoon Ground Coriander

1/2 cup Fresh Cilantro Leaves chopped

Directions:

Wash and drain beans and pick out any rocks.

Turn Pressure Cooker to Sauté mode and allow pot to heat.

Add the oil.  Toss in the onion, garlic, coriander seeds and fresh pepper.  Sauté for two minutes.

Dump in the beans, water and diced green chile (if fresh wasn't used).

Lock the lid in place and close the Pressure Valve.  Cook at High Pressure and set time for 45 minutes.  When Beep is heard, wait 15 minutes and then release the rest of the pressure.

Add salt, cumin, True Lime (or ground coriander and lime juice), chipotle chile and vinegar.

Using an Immersion Blender, smash the beans to the desired texture.

Press Sauté and simmer, for a thicker consistency.

Serve with fresh cilantro leaves on top.

Notes

Beans thicken as they cool.

True Lime, Cilantro, Garlic is best for this recipe
* NoteBeans thicken as they cool.

True Lime, Cilantro, Garlic is best for this recipe

Sweet Corn And Black Bean Tacos

Sweet Corn And Black Bean Tacos

These hearty summer tacos feature lime-marinated fresh corn, jalapeño and radishes on top of warm black beans. Feta and avocado make these complete! Recipe yields 10 tacos (a lot!).

Ingredients:
Corn and feta salad:
2 ears of corn, shucked (about 2 cups fresh corn 

   kernals).
¼ cup chopped cilantro
3 medium red radishes, thinly sliced into small strips
1 medium lime, zested and juiced (to yield about 1  

    teaspoon zest and  2 tablespoons lime juice)

1 medium jalapeño pepper, seeded and minced
1 tablespoon olive oil
¼ teaspoon sea salt
½ to ⅔ cup crumbled feta, to taste (optional)
Black beans
2 cans black black beans, rinsed and drained (or 3 

   cups cooked black beans)
1 tablespoon olive oil
1 small yellow or white onion, chopped
1 tablespoon ground cumin
⅓ cup water
Salt and black pepper, to taste
Everything else
10 small round corn tortillas (gluten free for gluten-

   free tacos)
1 large avocado, sliced into thin strips
Optional garnishes: pickled jalapeños, salsa verde 

    and or hot sauce
Directions

To prepare the corn salad: Use a sharp chef’s knife to slice the kernels off all four sides of the corn cobs. 

Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime zest and juice, jalapeño, olive oil and sea salt. Mix well. 

Stir in ½ cup crumbled feta, taste, and add a little more if you’d like. Set the bowl aside to marinate while your prepare the beans.

To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.  Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and ⅓ cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up at least half of the beans. 

Remove from heat, season generously with salt and pepper, to taste, and cover until you’re ready to serve.

To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.

Put it all together: 

Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional pickled jalapeños, salsa or hot sauce on the side.

NOTES
Corn salad adapted from Sprouted Kitchen’s sweet corn ceviche. Black beans adapted from my arugula and pickled radish tacos.

Make it Vegan or Dairy Free: Skip the feta and add pickled jalapeños or pickled radishes to make up for the feta’s salty punch.

Mexican Quinoa Salad

Mexican Quinoa Salad

The most delicious Mexican Quinoa Salad of all times. Healthy avocado, black beans, a boat load of cilantro and a little heat make this Mexican quinoa recipe more than complete.

Ingredients

1 cup quinoa
1-1.5 cups vegetable stock
1/2 red onion
1 cup cooked black beans
2 tomatoes
1 cob cooked corn
2 small avocado (ripe but firm) 
2 hands full cilantro leaves
1-2 red chillies
2 limes
Salt
Pepper

Instructions

Add quinoa and stock into a pot and bring to the boil. Once boiling reduce heat immediately to low and cover tightly with lid. Cook for approx. 15 minutes or until done. OR add 1 cup quinoa and 1 cup broth to Instant Pot. Turn valve to sealing. Set to 1 minute on high pressure and then let pressure release naturally (takes about 10 minutes).

Wash and deseed tomatoes and dice into corn-size pieces.

Wash and peel onion and chop VERY finely.

Peel avocado and dice into corn-size pieces.
Wash and chop cilantro leaves. Add to bowl.
Rinse beans and add to bowl.

Cut off kernels from ear of corn.

Wash and chop chilli.

Once quinoa is cooked, fluff with a fork. Add to bowl with all other ingredients.

Season with salt, pepper and a lot of lime juice. Stir and serve.  Serves 4   Prep Time 15 minutes

Mexican Chicken Rice Bowls

Mexican Chicken Rice Bowls

Enjoy this PROTEIN filled dish tonight for an easy and HEALTHY dinner! Mexican chicken rice bowls will be a new family favorite – YUM!
Ingredients:

2-1/2 lbs chicken breasts, cut into 2-inch long strips
4 cloves garlic, minced
1 large organic sweet bell pepper, chopped
3 tablespoons extra virgin olive oil
1/4 cup lime juice, divided
1 can or 28 oounces of cooked black beans, rinsed and drained
1/2 cup sweet organic corn
1/2 cup fresh organic tomatoes, diced
1 small red onion, diced
1/4 cup fresh cilantro, minced
3 cups cooked brown rice
Salt and pepper to taste
avocado for topping, optional
Greek yogurt for topping, optional

Directions:

1. In a large skillet over medium-high heat, saute chicken, garlic, and pepper in oil until chicken is cooked and peppers are tender. Remove from heat and stir in 2 tablespoons lime juice and salt and pepper to taste. Set aside.
2. In a large bowl, combine, beans, corn, tomatoes, onion, cilantro, and remaining lime juice. Season with salt and pepper to taste.
3. In serving bowls, layer chicken mixture, bean mixture, and cooked rice. Top rice bowls with yogurt and avocado if desired.
4. Enjoy!

Mexican Chicken Rice Bowls

Mexican Chicken Rice Bowls

Enjoy this PROTEIN filled dish tonight for an easy and HEALTHY dinner! Mexican chicken rice bowls will be a new family favorite – YUM!
Ingredients:

2-1/2 lbs chicken breasts, cut into 2-inch long strips
4 cloves garlic, minced
1 large organic sweet bell pepper, chopped
3 tablespoons extra virgin olive oil
1/4 cup lime juice, divided
1 can or 28 oounces of cooked black beans, rinsed and drained
1/2 cup sweet organic corn
1/2 cup fresh organic tomatoes, diced
1 small red onion, diced
1/4 cup fresh cilantro, minced
3 cups cooked brown rice
Salt and pepper to taste
avocado for topping, optional
Greek yogurt for topping, optional

Directions:

1. In a large skillet over medium-high heat, saute chicken, garlic, and pepper in oil until chicken is cooked and peppers are tender. Remove from heat and stir in 2 tablespoons lime juice and salt and pepper to taste. Set aside.
2. In a large bowl, combine, beans, corn, tomatoes, onion, cilantro, and remaining lime juice. Season with salt and pepper to taste.
3. In serving bowls, layer chicken mixture, bean mixture, and cooked rice. Top rice bowls with yogurt and avocado if desired.
4. Enjoy!

Mexican Black Bean And Corn Salad

MEXICAN BLACK BEAN AND CORN SALAD

Yield: Serves 4

Ingredients:

3 cups (475g) corn kernels, cooked and cooled
2 medium tomatoes, diced
1 can (425g) black beans, rinsed and drained
1/2 small red onion, finely chopped
1/2 cup chopped parsley
For the vinaigrette
1/4 cup extra-virgin olive oil
grated zest and juice of 1 lime
1 garlic clove, minced
1 tsp chili powder
1/2 tsp salt (I use Himalayan salt)
1/2 tsp ground cumin
1/4 tsp ground chipotle powder

Directions:
Place the corn, tomatoes, black beans, red onion and chopped parsley in a large mixing bowl. 
Combine all the ingredients for the vinaigrette in a small measuring cup and whisk until well combined. Pour over the salad and toss to combine. 
Serve immediately or place in the fridge for about an hour to allow flavors to meld. 
This salad will keep well for 4-5 days in the refrigerator.

Baked Zucchini And Corn Chimichangas With Black Bean Sauce And Crema

Baked Zucchini And Corn Chimichang 

With Black Bean Sauce and Crema 

Ingredients:
Chimichangas:
6 T. vegetable oil, divided use 3 medium zucchini, diced
1-4 oz. can diced green chilies 1/2 cup chopped onion
1 clove garlic, minced
1 to 2 tsp. minced chipotle chilies
in adobo
1 1/2 tsp. dried oregano
1 tsp. ground cumin
1 cup frozen corn kernels, thawed 1/2 cup crushed tortilla chips
2 T. chopped cilantro plus more
for ganish
1 1/2 cups grated Jack cheese

Serves 8.
8 (10 inch) flour tortillas
1 cup crema (Mexican crème fraîche)
Black Bean Sauce:
1 T. vegetable oil
1/2 cup chopped onions
1 clove garlic, minced
1 T. minced jalapeno chili, with or
without seeds and membrane 2-15 oz. cans (2 cups) cooked black
beans, drained and rinsed 1/2 tsp. dried oregano
3/4 cup chicken broth or water 1 T. fresh lime juice or to taste Salt to taste

*

Directions:

For Chimichangas, heat 2 T. oil in a large skillet over medium high heat. Add the zucchini, canned chilies, onion, garlic, chipotle chilies, cumin, oregano and cook until vegetable are just tender, about 8 minutes, stirring often. Stir in corn and set aside to cool slightly.

Preheat oven to 425 degrees. Stir tortilla chips, cilantro and cheese into filling. Lay out the flour tortillas and divide the filling evening among them. Fold tortillas over filling, fold in ends and roll up. Place chimichangas seam-side down on a parchment-lined baking sheet and bush with oil. Bake for 20 to 25 minutes or until browned and crisp.

Black Bean Sauce, heat oil in a medium saucepan over medium high heat. Add the onions, garlic and jalapeno and cook 3 minutes to soften onion. Stir in beans, oregano and broth or water and bring to a simmer. Simmer for 10 minutes. Puree sauce until smooth and return to saucepan. Stir in lime juice and salt to taste. Reheat when ready to serve, adding more water if sauce is too thick or boiling down a bit if too thin.

To serve, place chimichangas on serving plates. Top each with a spoonful of the Black Bean Sauce and then drizzle with Crema and sprinkle with cilantro. 

White Bean Chili

White Bean Chili

This was the hit of our Super Bowl Party Potluck.

Ingredients:

1 white onion chopped
2 stalks of celery chopped
3 anaheim chilies, roasted, peeled and chopped.
4-5 pieces of corn roasted.
4 cloves of garlic minced.
1 tsp. ground cumin
1 tsp coriander
6 cups chicken stock or broth
2 lbs chicken breast.
1 cup sour cream
3/4 cup of milk
2 cans of cannellini beans
1 1/2 cups shredded munster or jack cheese.
2 tsp. kosher salt

Directions:
Lay chicken breasts in crock pot. Add chilies & onions, jalapeno garlic & celery. Season with the cumin, coriander & salt. pour the chicken stock in & cover & cook 4 hours on high or 6 hours on low.

An hour before its done, remove chicken , shred it & place it back in the pot. Add the beans & the corn.

In a saucepan, melt the butter, & add the flour & stir making a rue. Slowly whisk in the milk & then remove from stove & whisk in the sour cream.

Add to crock pot with the munster cheese & stir gently til well mixed. serve with chopped avocado, cilantro, queso fresco cheese & lime.

Chicken Enchilada Soup

                 Chicken Enchilada Soup

Ingredients
1 (14 oz.) can black beans, rinsed and drained
1 (14 oz.) can fire-roasted diced tomatoes
1 (8.75 oz.) corn, drained
1 (4 oz.) can green chiles
3 cups low-sodium chicken broth
2 cups cooked chicken, shredded
1 cup red enchilada sauce, homemade or store-bought
1/2 cup cornmeal
1 white onion, chopped
2-3 cloves garlic, minced
1 1/2 tablespoons olive oil
2 teaspoons chili powder
1/2 teaspoon cumin
kosher salt and freshly ground pepper, to taste
cheddar cheese, optional
sour cream, optional
tortilla strips, optional
chives/green onion/scallions, chopped, optional

*

Directions
Heat oil in a large Dutch oven or stockpot over medium-high heat and sauté onion until softened and translucent. 6-8 minutes. Season with chili powder and cumin.

Add minced garlic and sauté for 1-2 minutes, or until fragrant, then mix in cornmeal.
Cook for 1 minute, then stir in 1 1/2 cups chicken broth, mixing so that cornmeal paste is incorporated.

Pour in remaining chicken broth, then add chicken, beans, tomatoes, corn, chiles and enchilada sauce.

Bring mixture to a boil, then reduce heat and let simmer for 5 minutes. Taste and adjust seasoning, if necessary.

Ladle mixture into bowls and garnish with cheese, sour cream, tortilla strips and/or chives.
Serve hot and enjoy!

Serves 6-8

Perfect Carnitas With Cumin Seed Slaw

Perfect Carnitas With 

Cumin Seed Slaw

***

Carnitas  Serves 6
Ingredients:
2 T. coarse salt
1 T. freshly ground pepper
2 T. ground cumin
2 T. dried oregano
4 lbs. boneless pork shoulder, cut into 4 or 5 pieces 1 head garlic, sliced in   
      half crosswise.
1 medium onion, peeled and sliced in half

*

Directions:

For the Carnitas, combine salt, pepper, cumin and oregano and sprinkle all over the pork. Cover and marinate pork in refrigerator for at least 2 hours or overnight. Preheat oven to 350 degrees. Lay pork pieces in a flat, ovenproof glass baking dish and top with garlic and onion. Cover tightly with foil and bake for 1 1/2 hours. Remove foil, reduce heat to 300 degrees and bake for another 30 minutes. Turn pork over and bake for 30 minutes until pork shreds easily. Cool pork enough to be able to handle. Shred pork, discarding fat bits, onions and garlic. You will need 3 cups shredded pork for this recipe. Any leftover can be frozen for another time.

*

Cumin Seed Slaw
Ingredients:
1 1/2 lbs. cabbage, shredded 1/2 cup finely shredded carrot 1/2 cup sugar
1/2 cup cider vinegar
1 tsp. salt
1/2 tsp. toasted cumin seeds

*

Directions:

In a large bowl, combine the cabbage and carrot; set aside. In a small saucepan, combine the sugar, vinegar, salt and cumin seeds; bring to a boil. Pour over cabbage mixture; toss to coat. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon. 

Taco Pie

Taco Pie

Ingredients:

1 sheet puff pastry
1 package Taco Bell seasoning mix
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional

Directions:

place puff pastry on the bottom of a greased pie tin.

In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and taco seasoning. Cook until bubbly. Pour into crust. Bake for 25 minutes, or until crust is golden brown. Let cool for 5 minutes.

Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

Spanish Rice

Spanish Rice

Spanish rice may not be Spanish at all. It is a tasty way to serve rice and of course rice and beans have all nine of the amino acids and are a complete protein when eaten together. If you prefer the dish a little spicier, add some hot pepper sauce on the table.

***

Ingredients:

1/4 cup olive oil

2 onions finely chopped

2 green bell peppers, seeded and ribs removed, and diced

2 ribs celery, finely chopped

3 cloves garlic, minced

1 cup long grain rice

one 8 ounce can tomato sauce

2 cups water

1 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon cumin

***

Directions:

Heat the olive oil in a large frying pan over medium heat, then add the onions, green peppers, and celery and saute until soft, about 3 minutes. Add the garlic and cook another minute while stirring. Add the rice and stir together to mix. Add the tomato sauce and the water carefully. Season with salt and pepper, and add the cumin. Bring to a boil, lower the heat, cover, and simmer for 20 to 25 minutes, until the rice is done, stirring once or twice.