ay leaf to boiling. Add rice, cover pot reduce heat to
In a large saucepan or Dutch oven, heat oil.
Add onion, garlic, bell pepper and jalapeno; saute for 5 to 7 minutes, until onions are tender.
Add water, rice, parsley, cumin, salt and pepper.
Cover.
Simmer over medium heat for about 15 minutes (if using brown rice, 45 minutes).
Stir in spinach and cilantro; cook over low heat for about 5 minutes more, until rice is tender. Serves 4.
Heat oven to 325\u00b0. Toss rice and spinach together. Add eggs, milk, Worcestershire sauce, salt and onion. Pour into 2-quart baking dish. Sprinkle butter and cheese over rice. Bake 30 to 40 minutes.
Toss rice and spinach together.
Add eggs, milk, worcestershire sauce and salt.
Pour into ungreased casserole.
Sprinkle butter and cheese over rice.
Heat oven to 325\u00b0.
Bake uncovered for 30 minutes.
Mix the first 5 ingredients together well. Add the rice and spinach.
Pour all into buttered baking dish. Sprinkle with the melted butter and cheese.
Bake about 30 or 40 minutes at 325\u00b0.
Heat oven to 350\u00b0.
Toss rice and spinach together.
Add eggs, milk, Worcestershire sauce, salt and onion.
Pour into 10 x 6 x 1 1/2-inch, oblong baking dish.
Sprinkle butter and cheese over rice.
Bake 30 to 40 minutes.
Makes 8 servings.
Cook spinach per package directions and drain off excess moisture.
Mix hot spinach, rice and cheese in a 1 1/2 to 2-quart casserole dish and mix until cheese is melted.
Add remaining ingredients and mix well.
Bake in a 350\u00b0 oven for approximately 30 to 40 minutes until bubbling and brown on top.
May sprinkle extra cheese on top according to desire.
May adjust rice and spinach according to taste.
-----Gumbo--------.
Follow recipe on gumbo base container to
eat 1 minute.
Add rice, stir, and cook 1 minute
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.
ver the 3 cups of rice in very hot water and
Heat oil in saucepan over medium heat.
Cook& stir onion, garlic& chilis for 5-7 minutes.
Add water, parsley, cumin, salt& pepper; bring to a simmer over medium-high heat.
Stir in rice, cover, and cook at medium-low for 10-12 minutes.
Stir in spinach and cilantro; cook on low until rice is tender (4-5 minutes.) Remove from heat, fluff rice, and let stand for 5-10 minutes before serving.
Cook the rice according to the packet instructions and drain.
To make the vinaigrette, combine the orange juice, olive oil, and vinegar in a screw-top jar and shake well. Season to taste with salt and pepper.
In a large serving bowl, combine the rice, the dressing, and remaining ingredients and season to taste with salt and pepper.
ragrant, about 1 minute. Add rice to mixture and cook until
Boil spinach in 4 1/2 cups water with bouillon; set aside. Heat the oil in a saucepan over medium heat; add the onion, garlic, celery, green pepper, scallions, chili pepper, 1 teaspoon parsley and 1 teaspoon cilantro.
Saute until soft, about 5 minutes.
Add rice and salt; saute for 5 more minutes.
Add spinach and water, bring to a boil and stir once.
Reduce heat to low, cover tightly and simmer for 25 minutes.
Garnish with the rest of cilantro and parsley, green peas and Parmesan cheese.
Heat olive oil in a large skillet over medium-high heat. Add garlic; saute until fragrant, about 2 minutes. Add shrimp, lemon zest, and lemon juice; saute until shrimp turn opaque, about 2 minutes.
Stir chicken broth, basmati rice, butter, and salt into the skillet. Reduce heat to low; simmer until rice absorbs broth, about 15 minutes. Add artichokes on top; simmer until heated through, about 5 minutes. Spread spinach and green onion over artichokes. Cook until spinach wilts, 3 to 5 minutes; fold into the rice mixture.
hrough
Add already cooked rice
Stir quickly until sauces
trips.
For the Basmati Rice: In a 2-quart heavy
re translucent.
Add the spinach to the skillet, toss and
aucepan. Saute 1 onion and rice. Add saffron and stir to