-----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
hrough
Add already cooked rice
Stir quickly until sauces
b>pepper. In a bowl, serve up a large scoop of Rumbi rice
Marinate chicken in adobo marinade, Recipe #315561, for 8-24 hours
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
Add 1 Tablespoon oil to a large pan and saute the dry rice for 2 minutes over medium high flame then add the chopped onion, sweet pepper and cilantro and saute another 2 minutes. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes). This is also the recipe for Tico rice used in favorites like tamales and Gallo Pinto.
nd season with salt and pepper. Cover the pan with foil
grape juice, vinegar, garlic, salt, pepper (to taste), Italian seasoning, basil
b>pepper flakes. Marinate for at least 1 hour.
For the Rice
he pork with salt and pepper. Heat the oil in a
edium heat. Cook pepper, stirring, until softened. Add rice and stock. Bring
Heat the oil in a pan and saute the onion and chili for 2-3 mins before adding the red and yellow peppers. Cook for another 5-6 mins, stirring occasionally.
Cook the rice according to the pack instructions.
Add the chorizo to the pepper and stir-fry for 3-4 mins before stirring in the rice and freshly chopped parsley.
br>Add onion, celery, green pepper and garlic; saute until tender
In Dutch oven, heat butter; add onion, mushrooms, green pepper, rice, nutmeg, salt and pepper and cook, stirring, until rice is brown.
Add wine and simmer 5 minutes.
Add hot water, parsley, thyme and bay leaf; cover and cook 10 minutes, depending on size of shrimp.
Remove bay leaf and serve immediately.
ater. Add red pepper, garlic, salt and regular pepper (black or white
he ground beef, onion, salt, pepper, rice, egg, 3 tablespoons of water
heavy saucepan.
Add rice, stirring constantly to keep water
Mix everything, except rice and shrimp, in large skillet, stirring occasionally.
Boil gently, uncovered, until celery is nearly tender (about 30 minutes).
Stir in shrimp; boil until shrimp are cooked, but still tender (about 5 to 10 minutes).
Cook rice as directed, omitting margarine or butter.
Serve shrimp on rice.
Yield:
4 servings; 215 calories per serving.