ver the 3 cups of rice in very hot water and
De-vein poblanos, puree in a blender or food processor with 1/4 cup water, and strain.
Soak the rice in boiling water for 15 minutes. Drain and rinse it in.
cold water; drain very well.
Sautee the rice in hot oil for a minute or so.
Add the onion. When the rice sounds like sand as it is stirred, add the pureed chiles and continue to cook until thickened.
Add the broth, cilantro, lime juice, and salt (to taste).
When the liquid comes to a boil, cover, lower heat, and simmer until tender, about 20 minutes.
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.
ver medium heat. Add the rice and cook, stirring constantly, for
Saute all vegetables in butter.
Place in blender and mush. Add sour cream.
Layer rice mush and cheese.
Repeat layers, ending with cheese.
Bake, uncovered, at 350\u00b0 until cheese melts and is hot through.
ay leaf to boiling. Add rice, cover pot reduce heat to
uick Cook or regular/Brown Rice cycle.
Place the butter
Heat the oil in a large saucepan and add garlic and rice; saute for approximately 3 mnutes or until golden.
To pot add broth, peppers, onions, cumin, salt, pepper.
Cover; bring to a boil, then reduce heat and cook until tender and all the liquid has absorbed (approximately 20 minutes).
Stir in cilantro and garnish with chopped green onions.
NOTE: If a smooth texture is preferred, puree the onion and chilis in a little broth before adding to the pot.
large saucepan. Add the rice and stir to coat all
-----Gumbo--------.
Follow recipe on gumbo base container to
Spread cream cheese in the bottom of a glass pie plate.
Layer in order:
chili with beans, Mexican green chilies, Monterey Jack cheese, ripe olives and spring onions.
Heat in microwave oven until the cheese melts.
Serve with tortilla chips.
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.
erve over steamed rice or with a vegetarian Mexican side dish such
br>Fry the cold cooked rice with 2-3 Tblsp. bacon
hrough
Add already cooked rice
Stir quickly until sauces
trips.
For the Basmati Rice: In a 2-quart heavy
tter until translucent.
Add rice to the pot and saute
Heat oil in a flameproof casserole and cook the onion, garlic and jalapeno pepper until browned.
Add the sweet green pepper and rice.
Brown the rice.
Add chicken broth, salt and coriander. Bring to a boil.
Cover and steam in a moderate oven (350\u00b0) for 30 minutes.
Remove from the oven and stir with a fork to separate the grains of rice.
Heat canola oil in a saucepan over medium heat and saute and rice just until golden.
Add the onions and garlic and saute for a couple of minutes.
Stir in tomatoes (including juice), the rest of the broth, and bell pepper. Bring mixture to a boil, then reduce heat, cover for 20 to 25 minutes , or until all absorbed.
hour.
For the Rice: Use food processor or chop