-----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.
Saute sausage, celery, onion and bell pepper.
Drain.
Boil 4 cups of water, rice and soup mix for 15 minutes.
Do not drain.
In casserole dish, mix all ingredients together.
Bake at 350\u00b0 for 1 hour.
Sprinkle with paprika.
Let cook for 5 minutes.
Serves 4 to 6. It's ravishing!
trips.
For the Basmati Rice: In a 2-quart heavy
Cook rice and soup mix in boiling water for 7 minutes.
Do not drain.
Cook sausage in skillet, separating with a fork; drain. Add sausage, celery, onion and pepper to rice; mix well.
Pour into greased casserole.
Top with almonds.
Bake at 350\u00b0 for 1 to 1 1/2 hours.
Dice celery, onion and pepper.
Saute sausage.
Add vegetables.
Cook a few minutes.
Bring water to a boil.
Add soup and rice.
Cook seven (7) minutes.
Mix with meat and vegetables. Put in a 2 qt. casserole.
Bake at 350\u00b0 for 50 minutes. Place foil on top and bake covered for 25 minutes; remove foil and continue baking for another 25 minutes.
Cook sausage; crumble and drain.
Boil water; add soup mix and rice.
Continue to boil and stir for 10 minutes.
Add onion, celery, bell pepper and sausage.
Pour into 2 or 3-quart flat baking dish.
Cover with foil.
Bake at 350\u00b0 for 45 to 50 minutes or until liquid is absorbed.
Makes 10 to 12 servings.
This freezes well.
Place sausage in large skillet and cook over low heat, stirring to crumble sausage. Pour off grease. Combine the onion, celery and green pepper and set aside. In 4 1/2 cups of boiling water, combine the soup mix and rice and cook for 7 minutes. Do not drain. Combine vegetables and meat with this mixture and stir well.
Pour into large 2-quart casserole. Sprinkle top with slivered almonds and parsley and bake in a 325\u00b0 oven for 25 minutes. Serves 10 to 12.
Brown sausage.
Add celery and onion.
Cook until golden brown.
In saucepan, cook soup and rice in water for 7 minutes. Combine all ingredients and garnish with parsley or almonds.
Saute sausage, bell pepper, onion and celery.
Drain off fat. To water add soup mix and rice.
Cook 7 minutes.
Mix all ingredients in a large casserole and bake for 1 hour at 350\u00b0.
large scoop of Rumbi rice, a scoop of hot vegetables
hrough
Add already cooked rice
Stir quickly until sauces
high heat.
Dump rice in heat and stir
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.
ighest temperature.
Add the rice to the boiling water. Swirl
asmati rice according to my \"Persian Rice\" recipe. When you add the rice to
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.
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
Add rice and lime juice, stir for 1 minute.
Add water and salt, bring to a full rolling boil.(Some people have had success with 1 cup of water, but when I've made it with 2 it worked for me).
At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
Add in the cilantro and fluff rice with a fork.
Saute onion in butter until transparent.
Combine onion, rice and broth and bring to a boil on top of stove.
Put in covered casserole and cook in 325\u00b0 oven for 25 minutes.
Fluff with fork before serving.
Cold leftovers of this can be used for your favorite fried rice recipe.
Heat chicken broth in medium saucepan over medium-high heat to boiling.
Stir in rice and salt.
Reduce heat to low.
Simmer, covered, until rice is tender and all liquid has been absorbed, 13 to 15 minutes.