Prepare Rice-a-Roni as directed on box.
Add meat mixture during last 5 minutes.
Serve with generous spoonful of pico de gallo and hot sauce, if desired.
Boil beans, garlic and salt until beans are tender.
Reserve three cups of liquid from the boiled beans.
Place beans and reserved liquid in a pot along with all remaining ingredients.
Bring liquid to a boil; add rice; heat to boiling again.
Turn down heat and simmer for 20 minutes, or until water has dried.
Add beans to rice; stir well.
Add additional salt and pepper to taste.
Melt butter in large saucepan over medium heat; add onion and garlic and saute until softened, about 4 minutes.
Add rice and stir to coat with butter. Add remaining ingredients, cover, and heat to boiling.
Reduce heat to medium-low and simmer until all liquid is absorbed, about 20 minutes. Remove bay leaf.
Serve hot or at room temperature.
Ranch-Style Rice: Add 1/2 pkg.salad dressing mix to water when making rice.
HEAT oil in skillet. Add chops and cook until browned.
ADD soup, milk and 1/2 pkg. salad dressing mix. Heat to a boil. Cover and cook over low heat 10 minute or until done. Sprinkle with paprika.
SERVE with Ranch-Style Rice.
In a skillet, over medium-high heat, add oil and ground beef and fry, stirring occasionally until browned.
Stir in onions and green bell pepper, and continue to fry another 2 to 3 minutes until lightly brown.
Stir in pinto beans, UNCLE BEN'S(R) Flavor Infusions Spanish Style Rice, and water. Keep stirring to combine.
Bring to boil, then reduce to medium heat and simmer covered for 15 minutes or until water is absorbed.
Garnish with fresh cilantro.
Heat oil in skillet.
Add chops and cook until browned.
Add soup, milk and 1/2 package salad dressing mix.
Heat to a boil. Cover and cook over low heat 10 minutes or until done.
Sprinkle with paprika.
Serve with Ranch-Style Rice.
Serves 4.
Heat oil in skillet. Add chops and cook until browned.
Add soup, milk and 1/2 package salad dressing mix. Heat to a boil. Cover and cook over low heat 10 minutes or until done. Sprinkle with paprika.
Serve with Ranch-Style Rice.
tir the broth mixture, pineapple, rice, bell pepper and allspice together
onger.
Meanwhile cook the rice (use your own favorite method
oach tempeh before using in recipes to mellow the flavor and
requently.
Meanwhile, be cooking rice per package directions.
Add
Heat oil in medium sized saucepan over medium heat add onion, saute until lightly brown, about 8 minutes.
Add beans, pineapple chunks and reserved juice; cook for 3 minutes or until hot Serve over hot rice, sprinkle with parsley.
Place all ingredients in medium saucepan.
Cook 3-4 minutes, covered, over medium-high heat.
Uncover pan and continue cooking 2-3 minutes, or until rice is tender.
Dish is slightly saucy when completely cooled.
Soften rice paper sheets by soaking in warm water.
When soft and pliable, remove and place on a clean cotton cloth.
Lay a small amount of the filling along the centre top of the rice paper.
Fold one side in towards the centre, then fold the bottom up towards the top.
Roll the wrap over towards the remaining side to make a neat roll.
Repeat the process until the rice paper and filling are used up.
Combine all dipping sauce ingredients into a bowl.
Serve with rice paper rolls.
br>Stir in the sugar, rice, butter and salt; reduce heat
1/2 C cooked rice each into 4 bowls and
ooking the vegetables, rinse the rice 3 times, until the water
ver high heat. Add the rice, and continue to saute until
0 seconds.
Add the rice, stirring until fragrant and lightly
come watery.
Add the rice to the vegetables and heat