JAMBALAYA RICE -- In a fairly large pot,
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.
Saute onion, celery and pepper in garlic butter for 2 to 3 minutes or until limp.
Add stock*, tomatoes and spices.
Simmer briskly, uncovered and stirring frequently, for 5 minutes. Mixture will be thickened and reduced.
Add sausage and cook another 2 minutes, until further reduced.
Stir in shelled raw shrimp and cook another 2 minutes until shrimp are barely opaque. Add cooked rice and stir well.
Serve immediately sprinkled with parsley for garnish.
trips.
For the Basmati Rice: In a 2-quart heavy
Preheat oven to 400 degrees.
Mix everything in a 9x13 casserole dish EXCEPT for the shrimp and the peas.
Cover with foil and bake for 55-60 minutes or until the rice is tender and the liquid has been absorbed.
Stir in the shrimp and peas and recover with the foil and let sit for about 10 minutes until the shrimp turn pink.
Enjoy!
Saute seasonings in butter.
Add meat and cook about 10 minutes. Add peas, rice, and broth and transfer to rice cooker. Cook
until rice is done.
If using dried peas, add 1 small onion and garlic and 1 quart water.
Bring to a boil, lower flame and let simmer slowly until beans are tender and creamy.
Add cooked rice, stirring gently, until rice is coated with bean mixture.
Add parsley and onion tops.
Chopped ham or bacon may be added to this.
o a boil, add the rice, and stir. Return mixture to
Layer like recipe calls for.
After bell rings on rice cooker, add 1/2 cup green onions and parsley.
Stir thoroughly.
Cover and let steam at least 30 minutes.
(Use at least 8 cups rice cooker.)
Chop onion, then smother in oil.
Add chopped up sausage and salt and pepper, then add parsley and tomato sauce.
Cook about 5 minutes.
Put rice in cooker, then add butter and tomato sauce mixture.
Stir in shrimp.
It's done when rice cooker bell rings.
Heat oil over medium heat; cook sausage until brown.
Add chicken, onion, pepper, celery and garlic.
Saute until chicken is done.
Add tomatoes, okra and sauce and seasoning.
Boil and stir in rice.
Remove from heat.
Let stand 5 minutes or until liquid is absorbed.
Stir and serve.
Sprinkle lemon pepper and garlic powder over chicken cubes. Heat oil in large skillet or 3-quart saucepan over medium-high heat.
Cook seasoned chicken in oil for 5 minutes or until no longer pink (stir frequently).
Add onions and sausage.
Cook an additional 5 minutes, stir occasionally.
Stir in picante sauce and tomatoes.
Reduce heat to medium and cook 12 minutes.
Add peas and cook an additional 2 to 3 minutes or until thoroughly heated.
Serve over cooked rice.
Makes 4 to 5 servings.
Heat olive oil over medium-high heat. Add chicken, onion, and pepper to olive oil. Season with salt and peper; cook about 5-7 minutes, or until chicken starts to brown.
Add sliced smoked sausage and cook another 5-7 minutes.
Add rice mix, water, and pimientos. Cover and cook about 20 minutes, stirring occasionally so rice doesn't stick.
Add shrimp and cook about 5-6 minutes, or until shrimp is opaque. Season with Cajun seasoning to taste, if desired.
Preheat oven to 350.
In a large dutch oven, saute the onions in the butter until soft.
Add the rice, mixing until rice is coated.
Simmer for about 5 minutes.
Add the mushrooms and cajun seasoning to taste and simmer another 5 minutes.
Stir in the tomatoes, onion soup and beef broth.
Add your meat choice, and stir to combine.
Cover the pot (dutch oven), and place in oven, baking 45-60 minutes.
Stir once, halfway through cooking time.
Drain tomatoes and corn, reserve liquid.
Add water to this and make 6 cups.
Place liquid and vegetables in a large saucepan and cook on stove, bringing mixture to a boil.
Add margarine, spices, rice and bacon; bring back to a boil, stirring occasionally.
Cover and remove from the heat. Let stand 7 to 10 minutes.
br>In a saucepan, prepare rice mix according to package directions
Sprinkle lemon pepper and garlic powder over chicken cubes. Heat oil in large skillet.
Cook chicken in oil 5 minutes or until done.
Add onions and sausage; cook additional 5 minutes.
Keep stirring.
Stir in picante sauce and tomatoes.
Reduce heat to medium; cook 12 minutes.
Add peas; cook additional 2 or 3 minutes or until heated through.
Serve over cooked rice.
Makes 4 (1-cup) servings.
In a pan, melt the butter and add the Worcestershire sauce, garlic, cayenne pepper, thyme, oregano, salt, pepper and paprika. Dice the chicken and add to pan. Cook until it starts to brown. Chop onions and peppers and add to pan. Slice chorizo sausage, add to pan and cook until the vegetables soften.
Add the prawns/shrimp, the pasta sauce, the wine, and the rice. Stir and cover. Simmer for 20 minutes, stirring occasionally.