br>Meanwhile, to make the Mexican rice, heat oil in a large
prepare Knorr(R) Fiesta SidesTM - Mexican Rice according to package directions. Transfer
Knorr(R) Fiesta Sides(TM) - Mexican Rice and tomato and bring to
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.
live oil until tender; add rice and continue sauteing for 3
bsorbed
Meanwhile prepare the Mexican rice fry the onion, cinnamon, cumin
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!
cups.
Follow the recipe for Mexican Rice from heating the oil
Cook rice per package instructions.
In the meatime, cook beans, corn and Rotel over medium heat until hot, about 5 minutes or until desired consistency. Don't make it too thick.
Scoop rice into bowls, pour hot mixture on top.
Finish by topping with cheese, sour cream with tortillas heated on the side. Can use as burrito stuffing for leftovers.
In a large skillet, heat 1 tablespoon oil and saute onions and garlic.
Add the chicken bouillon to the pan and crush the cubes.
Add 1 tablespoon oil and the rice and fry the rice until the rice turns slightly brown.
Add the salt, water and tomato paste and mix well.
Cover the pan and simmer 25 minutes.
Mix rice thoroughly and serve.
ENJOY!
Mix first 6 ingredients in a rice cooker. Stir occassionally to keep from sticking.
While rice is cooking, fry 4 slices of bacon, add chopped onion to bacon grease and cook until tender.
Add corn and chopped cilantro and remove from heat.
Add this mixture to the cooking rice.
erve with Mexican rice and black beans.
Mexican Rice:
Cook rice in 1
In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45 minutes. Remove from heat and let stand for 15 minutes.
Stir in taco seasoning, kidney beans, tomato sauce, diced tomatoes, salt, pepper and lettuce.
Cook over medium heat until heated through.
Heat oil in heavy skillet.
Add rice; stir for a minute or two until slightly golden.
Reduce heat; add Ro-Tel tomatoes, juice and water.
Stir well; cover and cook for about 15 to 20 minutes. Serves 4.
*If you prefer brown rice, increase liquids by 1/2 cup each.
Saute onion and garlic in melted margarine in a skillet until onion is tender.
Pour hot water into a 2-quart casserole dish. Add garlic, rice, cooked onion and 3/4 cup of the chili seasoning mix package.
Bake at 350\u00b0 for 45 minutes.
Enjoy!
Brown rice slightly in butter.
Add broth and salsa and bring to boil.
Reduce heat to simmer and cook 15 to 20 minutes, or until moisture is absorbed.
Preheat oven to 350. Grease an 8 x 8 baking pan.
In a bowl, combine cooked mexican rice, black beans (rinsed and drained), corn (drained)and onion.
Put into baking dish. Bake for about 15 to 20 minutes.
While dish is baking, make sauce.
In a sauce pan, saute onion and jalapenos in oil until onions are soft. Add green chiles and sour cream. Cook until smooth.
Remove baking dish from oven and pour sauce over casserole and top with cheese.
Bake about 5 to 10 minutes longer until cheese is melted.
-----Gumbo--------.
Follow recipe on gumbo base container to
Prepare the Mexican red sauce:
Add the