@fearles2910: 13/7/14🇦🇷💔#fyp#mundial#argentina#messi#finaldelmundo#alemania#brasil#2014#brasil2014

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Thursday 14 July 2022 19:58:51 GMT
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mariia.grachova
football captan :
2022
2026-05-19 18:16:34
10
matovicsk
🇦🇷🇦🇷🇦🇷 :
No sabes como la llore 😭
2026-10-03 03:30:10
1
abioway877
anonim211 :
terulang lagi 2026
2026-09-02 20:43:46
1
drw_42
jota :
si messi no hubiese errado ese gol...
2022-07-14 20:43:09
8
josias6910
Josias :
lo ví perder y lo ví llorar
2026-01-03 03:31:02
1
faabricortez_17
Fabri.cortez17 :
me va se shora posho.. :(
2022-10-15 12:20:21
0
josx_0810
影 :
momentos donde un hombre llora
2022-11-27 17:03:29
2
josias6910
Josias :
momento que un hombre llora
2026-01-03 03:30:44
2
ale_dexter18
𝓐𝓵𝓮𝓳𝓪𝓷𝓭𝓻𝓸〆𝓓𝓮𝔁 :
XDD soy peruano
2025-03-28 22:44:03
0
fiat_684
lautaro González @132 :
😳
2025-04-08 03:23:42
0
hugofunes61
Huguito :
😁
2025-11-29 19:41:16
0
lazaro.carrera5
Lazaro Carrera :
🥰
2025-03-25 20:09:48
0
gabrielvitals
Gabriel👑 :
🖤
2025-12-20 18:17:26
0
To see more videos from user @fearles2910, please go to the Tikwm homepage.

Other Videos

1. Spanish Rice
 Yield
 4–6 Servings
 Ingredients
 •	2 cups (400 g) long-grain rice
 •	2 tbsp olive oil
 •	1 small onion, finely diced
 •	3 cloves garlic, minced
 •	1 cup (240 ml) tomato sauce
 •	3 cups (720 ml) chicken or vegetable stock
 •	1 tsp paprika
 •	1 tsp ground cumin
 •	½ tsp chili powder
 •	1 tsp salt
 •	½ tsp black pepper
 •	½ cup peas
 •	½ cup diced carrots
 •	2 tbsp chopped fresh cilantro
 Method
 1.	Heat the olive oil in a saucepan over medium heat.
 2.	Add the rice and toast for 3–4 minutes until lightly golden.
 3.	Add the onion and garlic, cooking for 2 minutes.
 4.	Stir in the tomato sauce, paprika, cumin, chili powder, salt, and black pepper.
 5.	Pour in the stock and bring to a boil.
 6.	Add the peas and carrots.
 7.	Reduce the heat to low, cover, and cook for 18–20 minutes.
 8.	Remove from the heat and let rest for 10 minutes.
 9.	Fluff with a fork, garnish with cilantro, and serve.
 Tips
 •	Add diced bell peppers for extra color.
 •	Serve with grilled chicken, steak, or tacos.
  
 2. French Onion Rice
 Yield
 4–6 Servings
 Ingredients
 •	2 cups (400 g) long-grain rice
 •	2 tbsp butter
 •	2 large onions, thinly sliced
 •	3 cloves garlic, minced
 •	4 cups (960 ml) beef or vegetable stock
 •	1 tsp dried thyme
 •	1 bay leaf
 •	1 tsp salt
 •	½ tsp black pepper
 •	½ cup grated Gruyère or mozzarella cheese (optional)
 •	2 tbsp chopped parsley
 Method
 1.	Melt the butter in a saucepan over medium heat.
 2.	Cook the onions for 20–25 minutes, stirring occasionally, until deeply caramelized.
 3.	Add the garlic and cook for 1 minute.
 4.	Stir in the rice and cook for 2 minutes.
 5.	Add the stock, thyme, bay leaf, salt, and black pepper.
 6.	Bring to a boil, then reduce the heat to low.
 7.	Cover and cook for 18–20 minutes.
 8.	Remove the bay leaf and let the rice rest for 10 minutes.
 9.	Fluff the rice, top with cheese if desired, garnish with parsley, and serve.
 Tips
 •	For extra richness, place under the broiler for 2–3 minutes to melt and brown the cheese.
 •	Excellent with roast beef or grilled chicken.
1. Spanish Rice Yield 4–6 Servings Ingredients • 2 cups (400 g) long-grain rice • 2 tbsp olive oil • 1 small onion, finely diced • 3 cloves garlic, minced • 1 cup (240 ml) tomato sauce • 3 cups (720 ml) chicken or vegetable stock • 1 tsp paprika • 1 tsp ground cumin • ½ tsp chili powder • 1 tsp salt • ½ tsp black pepper • ½ cup peas • ½ cup diced carrots • 2 tbsp chopped fresh cilantro Method 1. Heat the olive oil in a saucepan over medium heat. 2. Add the rice and toast for 3–4 minutes until lightly golden. 3. Add the onion and garlic, cooking for 2 minutes. 4. Stir in the tomato sauce, paprika, cumin, chili powder, salt, and black pepper. 5. Pour in the stock and bring to a boil. 6. Add the peas and carrots. 7. Reduce the heat to low, cover, and cook for 18–20 minutes. 8. Remove from the heat and let rest for 10 minutes. 9. Fluff with a fork, garnish with cilantro, and serve. Tips • Add diced bell peppers for extra color. • Serve with grilled chicken, steak, or tacos. 2. French Onion Rice Yield 4–6 Servings Ingredients • 2 cups (400 g) long-grain rice • 2 tbsp butter • 2 large onions, thinly sliced • 3 cloves garlic, minced • 4 cups (960 ml) beef or vegetable stock • 1 tsp dried thyme • 1 bay leaf • 1 tsp salt • ½ tsp black pepper • ½ cup grated Gruyère or mozzarella cheese (optional) • 2 tbsp chopped parsley Method 1. Melt the butter in a saucepan over medium heat. 2. Cook the onions for 20–25 minutes, stirring occasionally, until deeply caramelized. 3. Add the garlic and cook for 1 minute. 4. Stir in the rice and cook for 2 minutes. 5. Add the stock, thyme, bay leaf, salt, and black pepper. 6. Bring to a boil, then reduce the heat to low. 7. Cover and cook for 18–20 minutes. 8. Remove the bay leaf and let the rice rest for 10 minutes. 9. Fluff the rice, top with cheese if desired, garnish with parsley, and serve. Tips • For extra richness, place under the broiler for 2–3 minutes to melt and brown the cheese. • Excellent with roast beef or grilled chicken.

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