Add olive oil to large pot, brown beef.
Add garlic and cook for another 1-2 minutes.
Add broth, tomatoes, onion soup mix, water and spices to pot. Simmer for at least 1 hour.
Add vegetables and rice to pot. Add more water if needed. Note the squash will break down so that you don't notice it in the soup, it just makes the broth creamier. It is a great way to get your kids to eat more veggies without them knowing!
Simmer an additional 1/2 hour to 40 minutes - until rice is cooked.
Enjoy!
>Add onion, bell pepper and garlic.
Cook for about
Mix soy sauce, sherry, brown sugar and seasonings.
Add beef; let stand 10 minutes to marinate.
Stir-fry beef in hot oil in skillet until browned.
Add vegetables and stir-fry until tender and crisp.
Mix broth and cornstarch; add to skillet.
Bring to boil
1 minute.
Prepare rice as directed.
Serve beef mixture over rice.
This recipe will serve 5 people.
x beef broth, mushroom soup with roasted garlic, chopped onion, and sliced
oil, garlic, paprika and chili and toss well. Cover and marinate 1 hour
Mix soy sauce, brown sugar and seasonings.
Add beef; let stand 10 minutes to marinate.
Stir-fry beef in hot oil in skillet until browned.
Add vegetables; stir-fry until tender-crisp.
Mix broth and cornstarch; add to skillet.
Bring to a boil.
Boil 1 minute.
Prepare 4 servings of Minute rice as directed on package. Serve beef mixture over rice.
Serves 4.
ver medium heat, and cook the ground beef until evenly brown.
Put beef tips in large pan; add water, salt and pepper.
Boil. Dice onion and celery and add to tips.
Also add bouillon cubes. Cook until tender; add water, if necessary.
Put in margarine and rice.
Cook until rice is done.
Minute rice is better!
Brown beef and drain.
Add onion and rice, brown slightly. Add remaining ingredients and place in casserole.
Cover with lid or foil.
Bake for 45 minutes in 350\u00b0 oven until rice is done and most of moisture is absorbed.
Makes 8 to 10 servings.
Heat oil in large nonstick skillet on medium-high heat. Add ground beef, onion and bell pepper; cook and stir until meat is no longer pink. Drain fat.
Stir in remaining 1 tablespoon oil, Rice Mix, water, tomatoes, corn, chili powder, garlic powder and crushed red pepper.
Bring to boil. Reduce heat to low; cover and simmer 25 minute or until most of the water is absorbed and rice is tender. Stir occasionally to prevent rice and beans from sticking. Serve with assorted toppings, if desired.
Saute beef, carrots and onion in oil over high heat until beef is browned, 3 to 5 minutes.
Add bouillon cube, water, wine and seasonings. Bring to a full boil.
Stir in rice.
Cover.
Remove from heat and let stand 5 minutes.
Stir or place in serving dish and sprinkle with parsley. Makes 4 servings, each less than 350 calories.
Brown beef tips (roll in flour and place in cooking oil). After beef tips are good and brown place in crock-pot.
Pour mushroom and onion soup over beef tips and cook 6 to 8 hours on low temperature.
Serve on rice.
Heat oil in large nonstick skillet on medium-high heat. Add ground beef, onion and bell pepper; cook and stir until meat is no longer pink. Drain fat.
Stir in remaining 1 tablespoon oil, Rice Mix, water, tomatoes, corn, chili powder, garlic powder and crushed red pepper.
Bring to boil. Reduce heat to low; cover and simmer 25 minute or until most of the water is absorbed and rice is tender. Stir occasionally to prevent rice and beans from sticking.
Brown beef; add onion and rice.
Brown slightly.
Add remaining ingredients and place in casserole dish.
Cover with lid or foil.
Bake 35 to 40 minutes at 325\u00b0.
Brown beef, onion and green pepper.
Drain fat from meat.
Mix with remaining ingredients.
Spoon into a casserole dish and bake for 20 minutes at 350\u00b0.
Saute green pepper and onion in small amount of butter or nonstick spray.
Add beef tips and simmer on low heat.
Pour gravy over mixture and simmer for 20 minutes.
Serve over rice.
Flour pork chops and lightly brown in oil in a heavy skillet. Remove from skillet and drain.
In a large casserole dish, stir together chicken and rice soup, water and instant rice.
Add pork chops.
Cook for 1 hour in a 375\u00b0 oven.
Warm Mexican chicken and rice mixture in microwave for 2 minutes.
Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
Fold bottom third over mixture,making sure filling is snug.
Take the right side of tortilla and fold over.
Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.
killet or wok, brown ground beef and set aside to drain on
Simmer chicken in pan until completely cooked.
Pour in can of chicken and rice soup.
Fill empty can with rice and pour in. Add water.
Let cook until rice is soft and fluffy.
Then serve.