food processor or blender with remaining rub ingredients. Grind to
Spray a medium saucepan with cooking spray, add oil then heat to medium-high heat.
Add broccoli and mushrooms then saute until vegetables are crisp-tender.
Stir in wild rice, seasonings, and chicken broth. Bring to a boil then reduce heat to medium low.
Simmer, uncovered for about 45 minutes or until rice is tender, stirring occasionally or until broth is absorbed. Stir in salt and pepper.
Let stand for 5 minutes.
Heat oil in a saucepan over medium heat. Cook and stir onion, carrot, broccoli, red bell pepper, and garlic in hot oil until garlic just begins to brown, about 5 minutes.
Pour vegetable broth into the saucepan; add rice, sazon seasoning, and adobo seasoning and stir. Bring the liquid to a boil, reduce heat to low, and cook until the liquid is absorbed and the rice is tender, about 25 minutes. Fluff rice with a fork to serve.
Dissolve bouillon cube in hot water; bring water to a boil. Add rice and cook 15 minutes.
In pan, saute onion, green pepper, celery and carrot in butter.
When rice is cooked, mix the rice with the sauteed vegetables.
Add salt, pepper and paprika or spices as desired.
lanch the cauliflower and carrots for 2 mins. Drain and set
n refrigerator for up to 1 week.
To prepare vegetables, combine
In a medium saucepan, bring broth to a boil.
Add Jasmine rice, sesame oil and fish sauce.
Reduce to a simmer and cover.
Simmer for 15 to 20 minutes or until all the broth is absorbed.
In a nonstick skillet over medium high heat, heat vegetable oil.
Add scallions, carrots and sesame seeds.
Saute until vegetables are tender and sesame seeds are lightly golden.
Lightly salt.
Add the cooked rice to the vegetables and mix together well.
Serve with chicken, pork, beef or fish. Yum!
boneless, skinless chicken breasts with salt, pepper and garlic powder
Heat oil in a wok on high. Stir-fry pineapple, celery, red pepper, carrot and white parts of onion 1-2 mins.
For the sauce, combine pineapple juice, sauces and sambal oelek. Pour into wok with vegetables and bring to a boil. Add shrimp and stir-fry 1-2 mins, until sauce thickens slightly. Accompany with rice and sprinkle with green parts of onion to serve.
Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 6 minutes or until golden brown.* Remove from pan.
Add Recipe Ready Sofrito and cook over medium-high heat, stirring occasionally, 4 minutes or until vegetables are softened.
Stir in reserved chicken, prepared Long Grain White Rice with Mixed Vegetables, chicken broth, Sazon seasoning and salt. Cook, stirring frequently, 2 minutes or until well combined.
Heat oil in a wok or large frying pan on high. Pour in eggs. Cook 1-2 mins, scrambling with a wooden spoon. Transfer to a bowl. Add pork to same wok. Cook 4-5 mins, breaking up with the back of a wooden spoon, until browned. Return egg to wok along with rice, vegetables and sauces. Stir-fry 4-5 mins, until heated through. Sprinkle with spring onion to serve.
killet over medium-high heat for about 2 minutes.
Add
til ready to use.
For the herbed fish, preheat
Place rice in a large bowl and cover with water. Move your hands
-Rinse and clean the rice with water a few times until
For glaze: Put 1/4 cup
Wash rice several times until water runs clear.
Soak rice with salt
ater, then drain.
Place rice and water in a saucepan
Step 1: Heat pan with oil and cook shallots until brown. Next, add rice and stir well, then add salt. Cook about 5 minutes, then add vegetables. Season with soy sauce and vegetable seasoning. Cook another 6-8 minutes over medium heat. Then add green onions. Season if needed.
Serve piping hot. Serves 2.
Clean rice.
Cover with plenty of water and boil until done.
Drain and rinse with cold water.
Saute chopped yellow onion in bottom of deep pot.
When soft, add rice and salt and combine.
Reduce heat to low and let simmer awhile.
Prepare vegetable topping and let marinate.
Dish rice and top with vegetables.
This dish is very good with Dal Curry (another recipe I've posted on this board).