Brown rice lightly in heated shortening or pan drippings, stirring frequently, to brown evenly.
Arrange carrots and celery in bottom of a 2-quart casserole.
Cover with rice, then beans and finally onions.
Sprinkle with salt and pepper.
Pour water over rice and vegetables and cover.
Bake in moderate oven about 1 hour or until rice and vegetables are tender.
Makes 6 servings.
You may also add tuna or chicken to this dish if you wish a meat.
Place alternate layers of rice and vegetables in a greased baking dish, sprinkling each layer with salt and pepper.
Add milk and lay slices of bacon on top.
Bake at 350\u00b0 for 30 to 40 minutes or until bacon is well done.
Makes 6 servings.
wn in a roasting pan and roast for 1 1/2 hours
>and cook the chicken thighs over a medium heat for
Mix the yogurt, salt, pepper and five spice powder in a
Cook the rice in boiling salted water according
For raita:
Mix yogurt, mint, cilantro, and lime peel in
Boil rice until soft and drain. Put a half stick of butter in rice for seasoning and to keep moist. Chop up vegetables and saut them in pan with butter When vegetables are almost soft, add your rice. Mix together. In a casserole pan, add a layer of rice and vegetables and sprinkle over with shredded cheese. Keep doing this until you don't have any more rice and vegetables left. Then put the last layer with cheese.
Add all ingredients to a large pot (at least 5 qt) and mix well.
Bring broth to a boil, stirring a few times to distribute rice and prevent sticking on the bottom.
Turn heat down, cover and cook on low about 70 minutes or until rice is done. Mix 2 or 3 times while cooking, adding small amounts of water if needed.
Strain as much water as you are able from the tuna.
Combine all ingredients except rice and peas in order of ingredients listed inside a quart size (or larger) Glad Ware container.
Mix thoroughly. (That makes the Tuna Salad.).
Mix in the rice.
Mix in the peas.
Eat, or cover and store in the refrigerator.
e rice and 1 tbsp each of basil and oregano. Stir for 1 minute and
Combine chicken, badia sazon, seasoning, salt and pepper, cut up bell peppers, onion and drained mixed vegetables (if used); cover with 2 cups water and cook on medium heat until done and there is approximately 1 cup of water remaining in the pot.
Then add 2 cups of rice and 3 cups of water; boil on medium heat for 20 minutes.
Turn heat down to low; cover with lid for 20 more minutes until rice is done.
Cook the rice according to product directions.
Prepare the dressing.
Mix the rice and vegetables together. Add the dressing and stir gently.
Refrigerate to allow the salad to marinate, stirring 2-3 times. I generally allow several hours for this step and never marinate for less than 1 hour.
dium heat.
Add leek and cook, stirring 1 to
Brown chicken on both sides; season with a little garlic and pepper.
Cook Rice-A-Roni according to package directions.
Slice and saute vegetables in margarine, garlic, pepper and red cooking wine.
Cut chicken into small pieces, mix in with Rice-A-Roni.
Mix chicken broth in with vegetables until heated, then pour over chicken and rice and serve.
he lentils, reduce the heat and cook until softened, about 15
cups boiling stock and the salt and pepper.
Cook uncovered
Finely mince the basil and garlic.
Add cheese and oil.
Pulse in blender or food processor until combined.
Spray a skillet with nonstick cooking spray.
Or use butter or olive oil if you prefer.
Cook vegetables until they are to your desired level of tenderness.
Stir in the rice and basil mixture.
Salt to taste.
Voila!
igh heat.
Stir in rice and return to a boil.
In a large skillet, brown chicken tenderloins in margarine, and then remove chicken to a largew mixing bowl.
In the same skillet with remaining butter, saute rice, until slightly browned, and spoon into bowl with chicken.
Add water, cayenne pepper, bell pepper, broccoli spears, and corn and mix well.
Spoon into sprayed 9x13 inch baking dish.
Cover and cook at 325 degrees for 25 minutes, or until rice and vegetables are tender.