ork chunks.
Sprinkle the spicy rice powder over the pork and
br>For the creamy spicy rice, cook the rice according to the package
In a medium bowl, soak rice in 2 cups water for
Add water to saucepan, rice cooker or microwave rice cooker.
Add all
n a mixing bowl, combine rice, cream of chicken soup, chicken
In a Dutch oven: brown ground beef with garlic powder and green pepper until beef and pepper are cooked through; drain off excess fat.
Add onion soup mix, pepper medley, can tomatoes, beef broth and vegetable juice; mix well.
Bring contents to a boil and simmer for 5-10 minutes until onions in soup mix are soft; add rice. Cover pot and remove from heat. Let stand for 6-7 minutes or until rice is cooked through.
Using a non-stick saute pan, add the water or anchovy stock and cabbage, carrot and onion and bring to a boil. Add gochujang, garlic, soy sauce, salt and sugar to this mixture.
When it reaches a full boil, add rice cake and fish cake and stir. Simmer for 20 minutes, stirring occasionally to make sure rice cakes don't stick to the bottom of the pan.
Taste after the simmer time and adjust seasoning if necessary. Add ketchup, stir in, and sprinkle with black pepper before serving.
Prepare rice as per instructions on packet (I sometimes use the rice left over from the previous night).
Braise onions, butter and masala until golden brown.
Add in mixed vegetables with little water.
Once mixed vegetables are soft, add rice and salt, simmer for 3-5 minutes.
Great with chicken, meat and fish, just change your masala for different flavours all the time.
Season chicken pieces with salt and pepper and shallow fry in oil until golden.
Remove chicken.
In the same pan, saute garlic, onion, the chopped hot pepper and cilantro.
Return chicken pieces to pan, add beer and continue cooking until chicken is tender.
Remove pieces, keep them warm.
Add rice, peas, corn and peppers.
Pour water and cook at medium heat for 20 minutes more or until rice is done.
Serve rice with chicken pieces and garnish with pepper strips.
ook 2 minutes.
Add rice and ground red pepper.
ot.
Add seasonings and rice.
Mix well to coat
Bring broth and Cajun seasoning to a boil in a large heavy saucepan.
Stir in rice and kale and bring back to a boil.
Reduce heat to low, cover and cook until rice is tender and the liquid is absorbed, about 20 minutes for white rice and 30 minutes for brown rice.
Mix rice and chicken noodle soup with boiling water; set aside.
In large heavy skillet, brown sausage, onion, celery and bell pepper.
Mix with rice mixture.
Place in large casserole dish and bake at 350\u00b0 for 35 to 45 minutes.
Sprinkle with sliced almonds over top.
Mix all ingredients into rice and cook.
After water boils out of rice, let simmer until desired consistency.
In a large skillet, cook sausage, cumin and garlic powder, stirring often.
Drain.
Add onions and green peppers; saute until crisp-tender.
Dissolve bouillon in water; add to skillet.
Stir in jalapenos, rice and rice seasoning packet; bring to a boil.
Reduce heat and simmer, uncovered, 5 to 10 minutes or until the water is absorbed.
Yields 4 to 6 servings.
Bring the rice, water, Cajun seasoning, and hot
eavy skillet. Fry the uncooked rice, stirring occasionally until lightly browned
Mix rice and sour cream.
Put 1/2 of rice mixture in buttered casserole dish.
Sprinkle on Cheddar cheese and chili peppers.
Dot with butter.
Layer rest of rice mixture on top.
Sprinkle with Parmesan cheese.
Dot with butter.
Cook at 350\u00b0 for 1 hour.
Don't let it dry out.
Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.
Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.
Cook rice.
Saute butter, celery and onion; set aside.
In large saucepan, melt soup, cheese and Pet milk.
Combine broccoli and cooked rice; salt and pepper to taste.
Add liquid mixture to broccoli and rice mixture, then add celery and onions.
Pour into 13 x 9-inch baking dish.
Top with shredded Cheddar cheese and pimento slices, if desired.
Bake at 325\u00b0, uncovered, for 30 minutes.