-----Gumbo--------.
Follow recipe on gumbo base container to
ean and bring to a boil over high heat. Continue to
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
trips.
For the Basmati Rice: In a 2-quart heavy
large scoop of Rumbi rice, a scoop of hot vegetables
mirin, sugar and bring to boil, return chicken to pan, reduce
high heat.
Dump rice in heat and stir
Mix everything, except rice and shrimp, in large skillet, stirring occasionally.
Boil gently, uncovered, until celery is nearly tender (about 30 minutes).
Stir in shrimp; boil until shrimp are cooked, but still tender (about 5 to 10 minutes).
Cook rice as directed, omitting margarine or butter.
Serve shrimp on rice.
Yield:
4 servings; 215 calories per serving.
aucepan boil rice in 4 cups water and cook until rice is tender
Add 1 Tablespoon oil to a large pan and saute the dry rice for 2 minutes over medium high flame then add the chopped onion, sweet pepper and cilantro and saute another 2 minutes. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes). This is also the recipe for Tico rice used in favorites like tamales and Gallo Pinto.
strong boil at highest temperature.
Add the rice to the
heat the marinade to a boil for 3 minutes, and use
ater and bring to a boil. Stir in the bouillon and
hrough
Add already cooked rice
Stir quickly until sauces
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
Add rice and lime juice, stir for 1 minute.
Add water and salt, bring to a full rolling boil.(Some people have had success with 1 cup of water, but when I've made it with 2 it worked for me).
At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
Add in the cilantro and fluff rice with a fork.
Saute onion in butter until transparent.
Combine onion, rice and broth and bring to a boil on top of stove.
Put in covered casserole and cook in 325\u00b0 oven for 25 minutes.
Fluff with fork before serving.
Cold leftovers of this can be used for your favorite fried rice recipe.
uarts water; bring to a boil.
Reduce heat to medium
Bring broth to a boil.
Add rice and spices.
Reduce heat to lowest possible setting, cover and simmer for 20 minutes or until done.
In a pan over medium heat, fry the onions in the oil for 2 to 3 minutes, until golden.
Mix in the grated carrot and stir for another 2 minutes.
Incorporate the chicken broth and bring the mixture to a boil.
Stir in the lemon juice and rice.
Cover, remove from heat and set aside for 10-15 minutes.
Enjoy this easy rice recipe with Greek style!
Heat the vegetable oil in a pot large enough to accommodate the cooked rice (3 quarts). Over medium heat, saute the onions until softened, about 10 minutes.
Add the rice and stir to coat with oil for 2 minutes. Pour in the hot chicken stock, then the remaining ingredients. Bring to a boil, cover tightly, and lower heat to a simmer.
Simmer for 20 minutes, or until the liquid is absorbed. Allow the rice to rest, covered, for 5 to 10 minutes. Uncover, fluff with a fork, and serve.