aucepan add the onion and rice and allow to sweat for
In medium saucepan, combine all ingredients.
Bring to a boil. Reduce heat and simmer 10 to 15 minutes or until rice is tender. Makes 3 (1 cup) servings.
Put tomato rice soup and water in baking pan. Add pork chops, with onion and green peppers slices on top.
Cover and Bake at 300\u00b0 for 1 hour.
Uncover and bake for 1\\2 hour more.
Serve over rice.
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and through tomato rice soup; bring to a boil. Reduce heat, and simmer 1 hour.
Ladle soup into bowls; top with tortilla chips and sour cream. Squeeze juice from one lime wedge into each bowl of soup before serving, if desired.
Cook meat and onions very slowly over low heat.
Don't brown; cook just enough so it's not pink.
Drain off grease.
Add tomato sauce and spices.
Simmer with cover long enough for flavors to blend.
live oil until tender; add rice and continue sauteing for 3
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.
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!
In a medium size sauce pan, place olive oil, pepper and tomato bullion.
Simmer until bullion dissolves.
Add rice.
Add water.
Add salsa (or tomatoes and onion).
Sprinkle a tiny bit more pepper.
Stir together.
Cover and simmer for 20 minutes as you would regular rice.
Fluff and serve.
b>tomato and garlic to pan.
Saute until cooked.
In rice
Melt Butter in sauce pan.
Add onions and saute until translucent.
Add rice and stir to coat with butter. Cook until rice turns golden brown and smells slightly nutty,.
Add tomato sauce, water, salt, pepper, and mustard. Stir.
Bring to a boil, cover, and turn off heat. Let stand for 10 minutes.
br>Serve topped with warm tomato salsa and crumbled cotija cheese
In a 3 1/2 to 4 quart slow cooker combine onions, carrots, celery, undrained tomatoes, tomato paste, oregano, thyme, and pepper.
Stir in water and broth.
Cover; cook on high setting for 4 hours.
Turn off cooker.
Stir in rice and pesto.
Cover; let stand for 7 to 10 minutes or until rice is tender.
Ladle soup into bowls and garnish with grated Parmesan cheese.
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.
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.
In 9 x 13-inch casserole pan, put rice on bottom.
Lay chicken on top of rice.
Pour melted butter over chicken.
Mix soup and water together and pour over chicken and rice.
Sprinkle envelope of seasoning from box of rice on top.
Bake at 350\u00b0 for 1 hour to 1 hour and 15 minutes.
Really delicious and so easy!
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.
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!
minutes.
Add the rice and stir until all of