-----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.
trips.
For the Basmati Rice: In a 2-quart heavy
ato sauce, diced tomatoes, and jalapeno, and let boil for 15
Make Rice. And set aside.
Preheat
large scoop of Rumbi rice, a scoop of hot vegetables
hrough
Add already cooked rice
Stir quickly until sauces
Preheat oven to 400\u00b0F. Cook rice in boiling salted water according to package instructions.
Heat oil in a frying pan and sear steaks over high heat until browned on both sides. Season then transfer to an ovenproof dish. Top with tomatoes and tortilla chips. Sprinkle with cheese then bake for 6-8 mins, until cheese is melted and bubbling.
Drain rice and add jalapenos. Serve with steaks and garnish with whole jalapenos.
Saute onion, green pepper and jalapeno pepper in butter.
Add cooked rice.
Stir in green chilies, sour cream and cheese.
Pour into greased
casserole and bake at 350\u00b0 for 30 minutes.
Remove seeds from peppers.
Combine rice, sour cream, green chilies and jalapeno.
Add salt.
Place layer of rice in lightly greased casserole dish.
Top with layer of Monterey cheese. Continue layering until all rice and Monterey cheese have been used.
Top with Cheddar cheese.
Bake at 350\u00b0 for 30 minutes. Serves 6 to 8.
Preheat oven to
350\u00b0.
Mix
together
sour
cream
and cooked rice.
If the
mixture
seems a little dry, add a small amount of milk.
Spread
a layer of this combination in casserole dish, add cheese
cubes
and strips of jalapeno peppers. Add balance of rice and
top
with
grated
cheese.
Dot with butter.
Cook in 350\u00b0 oven for 25 to 30 minutes.
To Make Jalapeno Remoulade: (Note: Makes about 1
Chop jalapenos finely. Grate the cheese. Dissolve bouillon cubes in 4 cups boiling water.
Cook rice in oil in skillet until yellow, stirring constantly.
Do not brown.
Add onions and jalapeno peppers.
Stir in salt and pepper.
Pour bouillon over rice. Reduce heat. Cover and simmer for 20 minutes. Add cheese and butter. Cover. Simmer for about 10 minutes longer.
Jalapeno Syrup: Make in advance. In a small pan, combine the jalapeno, sugar and water. Bring to a boil, then reduce heat. Stir until the sugar dissolves. Strain the syrup. Cool in refrigerator about 15 minutes.
For the drink: Rim glass with sugar or salt, if desired. Mix remaining ingredients together with ice; shake and strain.
In skillet, cook sausage, cumin and garlic powder. Stir often; drain. Add onions and green peppers.
Saut until crisp and tender. Dissolve bouillon cubes in water and add to skillet. Stir in jalapeno, rice and rice seasoning and bring to a boil. Simmer uncovered for 5 to 10 minutes.
Preheat the oven to 350\u00b0.
Mix the rice, sour cream, and jalapenos in a large bowl.
In a 1 quart casserole dish, layer half of the rice mixture and then half of the cheese.
Repeat, ending with a layer of cheese.
Bake, covered, for 30 minutes; then remove the cover and bake for another 10 minutes.
In a large, heavy pot, fry rice in oil, but do not brown.
Add onion, jalapeno peppers, broth, oleo, salt and pepper.
Bring to a boil.
Add cheese that has been cut into small pieces; bring to a boil.
Cover and simmer 30 minutes, stirring frequently.
Prepare rice according to package directions for 4 cups cooked rice (shorten cooking time).
In meantime, slice thinly and cut into finger-length slices the Jack cheese.
Chop peppers coarsely and add to sour cream.
Butter large casserole and add 1/3 of rice.
Next, layer 1/2 of Jack cheese and 1/2 of peppers and sour cream mixture.
Continue to layer and end with rice.
Bake in 350\u00b0 oven for 20 minutes.
Remove and sprinkle with Cheddar cheese. Return to oven for another 15 minutes.
Serves 8.
Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste.
Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.
Combine first 3 ingredients in a large saucepan and bring to a boil.
Cover, reduce heat and simmer 25 minutes.
Broil, peel, seed and chop jalapenos; then stir into rice.
Spoon rice into lightly buttered shallow 3-quart casserole.
Spread sour cream over rice; then sprinkle cheese evenly over sour cream.
Bake at 350\u00b0 for 25 to 30 minutes or until cheese is melted.
Yield:
20 to 24 servings.