-----Gumbo--------.
Follow recipe on gumbo base container to
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.
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.
Cook rice; drain.
Set aside.
Add broth, tomato sauce and taco seasoning to chicken pieces.
Cover and simmer 5 minutes. Add corn; bring to a boil.
Stir in rice; cover.
Remove from heat.
Let stand 5 minutes.
Serve with chips, cheese and sour cream.
Makes 4 servings.
Cook rice in 2 cups of chicken broth.
Do not pour off any excess broth after cooking rice.
Mix all ingredients well.
Bake in 3-quart casserole dish at 350\u00b0 for 25 minutes.
Top with 1 can French fried onion rings and heat approximately 5 minutes.
Cook the rice. If you have a rice cooker, you can put it
Cook rice as per package instructions using
Cook rice according to package directions.
Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in tomatoes, seasonings and rice.
Transfer to a greased 2-qt. baking dish. Cover and bake at 350\u00b0 for 50-55 minutes. Sprinkle with cheese.
Bake, uncovered, 5-10 minutes longer or until cheese is melted.
**Idea: Using instant brown rice in this recipe cuts down on the cooking time. Try substituting cheddar cheese with a more mild Monterey Jack Cheese.
trips.
For the Basmati Rice: In a 2-quart heavy
nd stored in fridge or cook the rice using package directions -- Note
high heat.
Dump rice in heat and stir
o a boil add rice and cook until half done (think
Cook a recipe of rice a day ahead of time.
One cup dry rice to 2 cups water.
It is better if it has dried out, but it can be made early and cooled.
Brown diced bacon (crisp) in a skillet.
Do not pour off the drippings.
Push bacon to side and turn down heat. Next, break in 3 or 4 whole eggs and scramble in the bacon drippings.
Add the rice and 3 or 4 cut up green onion tops and all.
Add soy sauce until it is as brown as desired.
Stir and cook on low heat 15 to 20 minutes, then serve.
s nearly cooked, prepare the rice. Place cilantro in a food
roth, taste for salt.
Cook rice till extremely soft and mushy
eavy pot.
Rinse the rice in several changes of cold
In 12-inch nonstick skillet, heat oil over medium-high heat and cook rice and garlic, stirring constantly, 2 minutes or until rice is heated through.
Stir in soup mix blended with water and soy sauce and cook 1 minute. Add peas and carrots and cook 2 minutes or until heated through.
Make a well in center of rice and quickly stir in eggs until set. Stir eggs into rice and cook until done.
large scoop of Rumbi rice, a scoop of hot vegetables
For the Rice:
In large saucepan on
Cook rice according to directions on package.
Cook frozen broccoli a couple of minutes in boiling water.
Warm Cheez Whiz in microwave and add to cream soup.
Layer 1/2 rice, all broccoli, 1/2 soup and cheese mix, onion rings, rest of rice and rest of soup and cheese mixture.
Bake at 350\u00b0 for 30 minutes.