Before serving 4 cups cooked rice, stir in 2 tablespoons finely chopped pimiento and 2 tablespoons minced parsley.
f feet.
Combine hot cooked rice with rice vinegar and sugar. Mix
ou can either add the cooked rice into the bean mixture or
nd pepper; spoon on the cooked rice.
In a saucepan, melt
Using a heavy wok, heat it up and add the clarified butter.
Then add the garlic and green chilies to it.
Once garlic turns golden in color, add the dry fruits and roast for half a minute.
Now add the cooked rice, sprinkle salt and pepper and mix well.
Garnish the Garlic Rice with fresh coriander and serve.
Heat a large nonstick frying pan over medium-high heat.
Add 4 Tablespoons oil, and once the oil is hot, add the cooked rice. Cook for 4-5 minutes, turning over occasionally with a spatula, until the rice has toasted a bit.
Add sausage (or diced ham or crisp bacon pieces), and hash browns or fried potatoes. Stir to blend. Cook just until hot.
Add the leftover eggs and green onions and cook until just heated through.
Season with salt and black pepper and serve at once.
emaining ingredients except seasoned salt & rice; cook slowly for 1.5
In a large bowl, place all the cut-up fruit.
Add the chilled cooked rice, sugar, Cool Whip and vanilla and almond extracts.
Mix together well.
Cover and refrigerate until ready to serve.
In a wok or skillet, heat oil until hot but not smoking.
Add garlic and chilis and fry until garlic is light brown.
Add mushrooms and onions and stir quickly.
Add cooked rice; stir thoroughly.
add long beans, peppers, and soy and stir thoroughly.
At the very end, stir in basil leaves and immediately turn into a serving bowl.
side.
Fry the cold cooked rice with 2-3 Tblsp. bacon
Place chicken breasts in a baking dish. Sprinkle with Ms. Dash, salt and pepper.
Mix cream of mushroom soup and sour cream. Pour over chicken breasts.
Bake covered in a 350 degree oven for 45 minutes. Remove and place on onion rings. Bake uncovered for 15 minutes.
Serve chicken breasts and gravy over cooked rice. Makes a pretty dish.
ENJOY!
Preheat oven to 350 degrees.
Cook and drain spinach.
Mix spinach, cooked rice, cheese, eggs, margarine, rosemary, milk, onion, worcestershire sauce and salt.
Place in a 10 x 6-inch casserole dish and bake 20 to 25 minutes.
Saute peppers and onions in butter until tender on medium heat.
Add garlic cloves and saute until lightly golden.
Break steakumms into bite size pieces and fry with pepper and onion mix.
Add pepper and salt then mix.
Add the banana peppers and juice saute until mostly all the juice is absorbed.
Add pre cooked rice and cook a few minutes, stirring to prevent sticking.
Turn off the heat top with provolone cheese and stir until melted.
minutes, then add the cooked rice and stir fry for 3
stir together 2 tablespoons rice vinegar and 1 teaspoon of
you are using leftover, cooked white rice, skip this step and go
Add the first 12 ingredients in order to a 4-quart slow-cooker.
Pour vegetable broth over all.
Cover and cook on LOW for 7-9 hours.
Add in undrained tomatoes; stir to combine.
Cover and let stand 5 minutes.
Serve over cooked rice.
fficient water to cover. Wash rice in the cold water in
Put cooked rice in a large bowl to
sed later.
Prepare white rice for 4 people, as instructed