In a medium saucepan heat olive oil.
Saute chopped onion for about 1 minute.
Add red pepper and red wine vinegar.
Saute until vinegar is nearly evaporated.
Add beans, cloves, ketchup, and bay leaf.
Simmer on med-low for about 20 minutes (until flavors have mixed; stirring a few times).
Cook white rice.
Serving: Serve beans hot over white rice.
Squeeze a lime wedge over each serving for citrus zest.
Add Tabasco to taste for a full-flavored dish.
Enjoy!
n a 350 degree oven for 45 minutes.
Add the
Heat wok over medium heat, add oil swirl to coat pan.
Add veggies, cook stir often for 1-2 minutes.
Add rice, cook for 10 minutes, stir often until rice is light brown.
Add soy sauce, stir to coat rice. Serve warm.
oy sauce, sesame oil, salt & white pepper to taste, 1 1
Prepare white rice (20 minutes to prepare stove top).
Layer bowl with hot rice 1st.
Top with cheddar cheese, salsa, and sour cream.
Sprinkle salt & pepper to taste.
Enjoy!
cook white rice and refrigerate for at least a few hours (until dry & crumbly).
saute garlic and green onions in oil, until fragrant.
add cooked white rice.
saute soy sauce and garlic powder with rice.
push rice aside and scramble eggs (same pan).
mix in rice with scrambled eggs, until egg shreds form.
add carrots and green peas.
add shrimp.
saute all ingredients.
add pepper to taste.
n wild rice, cook for 35 min then add white rice cook for another 35
In a saucepan add butter or oil and melt.
Add fideo noodles and stir until a golden brown.
Add white rice, stir until rice is white opaque color.
Add 3 cups water, salt and stir.
Bring to a boil.
Turn heat to super low, cover and cook for approximately 25 minutes.
You can check rice by tasting after 25 minutes.
A compliment to any dish!
In a pot, add olive oil and saute garlic and sofrito for a minute. Add salt, pepper, cumin and oregano to sofrito and mix. Add beans and mix well. Add tomato sauce and beer or broth and mix.
After 5 minutes, add apple cider vinegar and stir. Add 2-3 cups of already cooked white rice (at room temperature) and mix well. Cook until all is absorbed (about 10-15 minutes).
Let sit for 10-15 minutes before serving.
Put the rice, salt, 3 cups of boiling water, raisins, apples, and nutmeg. in the rice maker.
Tell the rice cooker to 'cook'.
When the rice cooker says it is done or switches to 'warm', stir in the condensed milk, vanilla, and butter.
Tell the rice cooker to 'cook' again.
When it switches to 'warm' again or says it is done cooking, evaluate.
If there is too much liquid in your rice pudding for your preference, you can tell the cooker to 'cook' again.
garnish with cinnamon.
Pour water and white rice in a rice cooker.
Add butter and olive oil.
Slice the garlic clove in half and add both halves.
Slice a small onion in half and add the onion half to the rice cooker. (You can remove the onion half once the rice is done cooking, or it can be eaten.).
Add salt.
Cook in covered rice cooker.
ilk thickens.
Serve over white rice and garnish with additional lemongrass
arlic and continue to saute for a couple more minutes, then
I usually use two pans for this, a small skillet and
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.
at broth is too weak for the most part, so
o simmer.
Simmer uncovered for 2 hours.
You may
Heat oil in a large nonstick skillet.
Add onion, carrots, celery and garlic and cook until tender.
Add wild rice and broth.
Heat to a boil.
Cover and cook over low heat for 25 minutes.
Add white rice.
Cover and cook over low heat for 20 minutes or until done.
Stir in parsley.
reen onions thinly.
Add white rice to same pan over medium
MIX soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
BAKE at 375\u00b0F 45 minute or until done. Serves 4.
*For creamier rice, increase water to 1 1/3 cups.
Put this casserole together, refrigerate covered until you're ready for dinner. While dinner bakes, toss a green salad, steam broccoli spears and slice French bread. Offer ripe pears for dessert.