In a 1 1/2-quart casserole, combine first 6 ingredients. Brush chicken breasts with butter; season with salt, pepper and paprika.Place on top of rice.Cover and bake in moderate oven (375\u00b0) for ...
Bring broth to a boil in a heavy saucepan.Stir in rice and rest of ingredients, except almonds.Cover; reduce heat and simmer 25 to 30 minutes or until liquid is absorbed.Stir in almonds.Yields 8 ser ...
In 2-quart saucepan bring water, butter, chicken bouillon, salt, pepper and garlic to a full boil (5 to 7 minutes).Add rice and carrots; return to a full boil.Reduce heat to low; simmer until rice i ...
Melt butter in a saucepan.Add rice.Braise well until butter starts to bubble.Dissolve bouillon cubes in 4 cups water. Mix together with rice in a 2-quart casserole dish.Season with salt and pepper t ...
Saute rice and vermicelli until golden brown.Add chicken broth and bring to full boil.Reduce to simmer and add other ingredients and spices.Stir well and cover on low for 20 to 25 minutes. ...
In large skillet, melt butter over medium heat; stir in turmeric.Add rice, onion and garlic.Cook about 3 minutes until onion is translucent, stirring often.Pour in broth mixture; bring to a boil.Red ...
In a medium saucepan, saute onions, carrots, celery and green pepper in butter.Add chicken broth and water; bring to a boil. Stir in lentils and pepper.Cover and simmer 25 minutes.Add rice; stir wel ...
In medium saucepan, combine water, peas, soup mix and margarine or butter.Bring to boiling.Stir in rice.Cover and remove from heat.Let stand for 5 minutes.Makes 4 servings. ...
Wash the rice and set aside to drain.Heat the butter in a nonstick pan.Add cinnamon stick, cardamon pods, bay leaves and cloves and stir for 1 1/2 minutes.Add salt and water (8 cups) to rice, then b ...
Place chicken, water and spices in large heavy kettle (Dutch oven).Boil over high heat, skimming fat for 5 minutes.Reduce heat; simmer 1 hour.Drain chicken; reserve stock. Debone chicken. ...