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!
-----Gumbo--------.
Follow recipe on gumbo base container 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.
horoughly cleaned, washed and drained rice and the potatoes.
7
wash and soak the rice for 30 mins then drain.<
trips.
For the Basmati Rice: In a 2-quart heavy
pot.
Wash the rice and add to the broth
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.
Rinse the rice til water runs[mostly] clear.
Drain, then add 3 cups cold water to the rice.
Add salt to taste.
Put the pan in the rice-cooker, but DON'T plug it in as some rice cookers have a\"keep warm\" feature when it's plugged in (I know mine does).
Let sit for 1/2 hour to soak.
Plug in and cook as normal.
This recipe can be reduced or increased as your rice cooker or needs allow, simply make sure that the soaking water and the rice are in equal measure.
ups of water to the rice. Mix Saffron in milk and
he sausage.
Cook the rice.
Add the chicken stock
minutes.
Add the rice and stir until all of
live oil until tender; add rice and continue sauteing for 3
large scoop of Rumbi rice, a scoop of hot vegetables
hrough
Add already cooked rice
Stir quickly until sauces
nd gets foamy.
Add rice, veggies, onion, garlic, and ginger
In a small sauce pan, bring the water to a boil.
Meanwhile,in a medium nonstick saucepan, heat the olive oil over medium low heat.
Add the garlic, onion, and celery and cook for 1 minute.
Add the rice and cook, stirring frequently until the rice turns light brown.
Add the bouillon and cumin to the water, stir.
Add the water to the rice and stir.
Bring the heat to low and cover.
Cook the rice for 20 minutes.
In a large skillet, heat the oil over medium heat.
Add rice and onion and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender.
Stir in remaining ingredients and bring to a boil.
Reduce heat, cover and simmer for about 30 minutes, stirring occasionally, until rice is tender.
Lightly beat the eggs with the salt and pepper.
Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Set aside.
Add 2 tablespoons oil back to the pan. Add the rice. Stir-fry for a few minutes, using a wooden spoon to break it apart.
Stir in the soy sauce and stir fry sauce.
When the rice is heated through, add the scrambled egg back into the pan. Mix throughly.
Stir in the green onion. Serve hot.
Bring water to a boil.
Add butter and jar of salsa and bring almost to a boil.
Add rice and remove from heat and let stand covered per instructions on instant rice box.
That's it!
It is super simple and delicious!
You can substitute with mild salsa but it makes it sort of sweet instead of a spicy taste to it.