rying pan over medium heat for 10 seconds per side. Fill
asserole dish with bacon fry for 5- 6 minutes.
Add
ool, freeze. You may use for stroganoff, stew, flour & season and
killet over medium-high heat for about 2 minutes.
Add
prepare Knorr(R) Fiesta SidesTM - Mexican Rice according to package directions. Transfer
Knorr(R) Fiesta Sides(TM) - Mexican Rice and tomato and bring to
tequila, and garlic in refrigerator for several hours, or overnight. (I
Preheat oven to 350. Grease an 8 x 8 baking pan.
In a bowl, combine cooked mexican rice, black beans (rinsed and drained), corn (drained)and onion.
Put into baking dish. Bake for about 15 to 20 minutes.
While dish is baking, make sauce.
In a sauce pan, saute onion and jalapenos in oil until onions are soft. Add green chiles and sour cream. Cook until smooth.
Remove baking dish from oven and pour sauce over casserole and top with cheese.
Bake about 5 to 10 minutes longer until cheese is melted.
Prepare the Mexican red sauce:
Add the
br>Add Knorr Fiesta Sides, Mexican Rice and corn. Stir to combine
o the skillet and cook for a couple of minutes. Add
In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes.
Add coriander, season with coarse salt and ground pepper. Add rice; cook, stirring until edges are transparent, about 2 minutes.
Stir in chicken broth. Bring to a boil. Cover; simmer over low heat until liquid absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. (Longer cooking time may be required for some rice grain types).
Stir parsley into rice. Sprinkle with almonds and serve.
Measure water into a pot and bring to a boil over medium-high heat. Add chicken, Knorr(R) Fiesta SidesTM - Mexican Rice, red bell pepper, and salsa verde. Reduce to a low and simmer until the rice is fully cooked, about 10 minutes. Stir in lime juice, continue to simmer for another 2 minutes.
Serve in bowls topped with crushed tortilla chips.
d pepper to a boil for 2 minutes, then reduce
Preheat the oven to 300\u00b0F. For the rice pudding, mix all ingredients in a high-sided baking dish. Bake for 1 1/2 hours, or until rice is cooked and creamy, stirring 3-4 times during the cooking process.
For the poached rhubarb, place all ingredients in a saucepan with 1/3 cup water. Bring to a boil. Reduce heat to low; simmer for 5 mins, or until rhubarb is tender but still intact.
Remove the vanilla bean; scrape out seeds and stir into the rice pudding. Serve rice pudding with poached rhubarb.
about 4 quarts). Add rice and boil for 30-40 minutes, or
Prepare rice according to package directions.
Add shredded chicken and sour cream to rice.
Stir well and place in a 2-quart casserole dish.
Top with cheese sauce and black olives.
Heat in a preheated 350\u00b0 oven for 10 minutes.
Serve immediately.
Makes 4 to 6 servings.
In saucepan, mix water, butter, seasoning mix and rice.
Stir until seasoning mix is dissolved.
Bring water to a boil.
Cover and let simmer for 20 minutes.
Remove from heat.
Uncover and let stand 10 minutes or until liquid is absorbed.
Bring water, spread, Knorr(R) Fiesta Sides(TM) - Mexican Rice and chilies to a boil in medium saucepan.
Reduce heat to low and simmer uncovered, stirring occasionally, until rice is tender, about 10 minutes. Let stand 10 minutes.
Place 5 tortillas on baking sheet. Top tortillas with rice mixture, then cheese and another tortilla.
Broil until tortillas are lightly toasted and cheese is melted, turning once.
Cut each quesadilla into 4 wedges and serve, if desired, with guacamole, sour cream and/or chopped fresh cilantro.
Peel, core and coarsely chop tomato; set aside.
In skillet, cook rice and onion in hot oil over medium heat, stirring frequently, until rice is golden brown, 7 to 10 minutes.
Remove from heat.
Stir in water, jalapeno relish and Mexican rice seasoning mix.
Cover and simmer 20 minutes or until most of liquid is absorbed.
Stir in peas; cook 5 minutes more.
Gently stir in crab or shrimp and tomato; heat through, 1 to 2 minutes more.
Makes 5 servings.