dd the rice to the pan and cook it for a minute
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.
killet over medium-high heat for about 2 minutes.
Add
Stir all in a 1 1/2-quart saucepan with tight cover over medium heat.
When starts to boil, stir all with fork, cover and simmer for 20 minutes for white rice; 45 minutes for brown rice. Let sit 5 minutes, covered, before serving.
On an electric stove, for white rice, just turn the burner off, but leave the covered pan there after it comes to a boil, for 20 minutes.
Needs no other seasoning and it is a special accompaniment to fish or chicken.
oy sauce, sesame oil, salt & white pepper to taste, 1 1
In medium saucepan, combine rice, water, vegetable oil and salt;
In a medium saucepan heat olive oil.
Saute chopped onion for about 1 minute.
Add red pepper and red wine vinegar.
Saute until vinegar is nearly evaporated.
Add beans, cloves, ketchup, and bay leaf.
Simmer on med-low for about 20 minutes (until flavors have mixed; stirring a few times).
Cook white rice.
Serving: Serve beans hot over white rice.
Squeeze a lime wedge over each serving for citrus zest.
Add Tabasco to taste for a full-flavored dish.
Enjoy!
n a 350 degree oven for 45 minutes.
Add the
In a saucepan add butter or oil and melt.
Add fideo noodles and stir until a golden brown.
Add white rice, stir until rice is white opaque color.
Add 3 cups water, salt and stir.
Bring to a boil.
Turn heat to super low, cover and cook for approximately 25 minutes.
You can check rice by tasting after 25 minutes.
A compliment to any dish!
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.
In a pot, add olive oil and saute garlic and sofrito for a minute. Add salt, pepper, cumin and oregano to sofrito and mix. Add beans and mix well. Add tomato sauce and beer or broth and mix.
After 5 minutes, add apple cider vinegar and stir. Add 2-3 cups of already cooked white rice (at room temperature) and mix well. Cook until all is absorbed (about 10-15 minutes).
Let sit for 10-15 minutes before serving.
Pour water and white rice in a rice cooker.
Add butter and olive oil.
Slice the garlic clove in half and add both halves.
Slice a small onion in half and add the onion half to the rice cooker. (You can remove the onion half once the rice is done cooking, or it can be eaten.).
Add salt.
Cook in covered rice cooker.
ilk thickens.
Serve over white rice and garnish with additional lemongrass
akes 3 cups cooked rice.
Preheat oven to 350.<
br>Tip 2: The rice you choose is very important
-----Gumbo--------.
Follow recipe on gumbo base container to
2 1/2 cups for brown rice; 2 cups for white rice) in a medium
o simmer.
Simmer uncovered for 2 hours.
You may
read machine manual recipes call for warm water, use that. If
icken in adobo marinade, Recipe #315561, for 8-24 hours in the