medium heat and add the onion, garlic and chilli. Cook for
conut milk, shallots, chili and lime zest and juice. Add the chicken
Divide the tomato, olives, capers and marjoram among the cutlets. Roll
Melt butter. Add onion and saut until soft, not golden brown. Stir in rice and saut until all rice is coated, about 2 minutes.
Add stock and wine; bring to a boil. Cover and reduce to low. Simmer, stirring occasionally, until rice is tender, but firm to the bite and most liquid has been absorbed, about 20 minutes.
he rice label; when done, gently stir in the butter and the peas
In medium saucepan, bring water, butter and salt to a boil. Add rice and peas; cover and remove from heat.
Let stand 5 to 7 minutes or until all water is absorbed.
Yields 4 servings.
Saute onion in oil in a skillet until soft.
Add 3/4 cup of broth.
Bring to a boil.
Add shrimp and reduce heat.
Simmer, covered, until shrimp are pink, about 3 minutes.
Whisk together 1/4 cup of broth, sour cream, mustard and cornstarch until smooth. Whisk into skillet.
Cook, stirring, until thickened.
Add pepper, dill and lemon juice.
Prepare rice and peas; mix together.
Serve shrimp and sauce over rice with peas.
Boil or make rice according to directions.
Chop the onions fine and fry them in oil until tender.
Add the cooked rice and peas and stir until all are blended and hot.
Serve immediately.
In a 2-quart saucepan, gradually blend the milk and water. Add frozen rice and peas with mushrooms, shrimp, parsley and curry powder.
Cover and simmer gently for 30 minutes; stir occasionally.
Cook rice and beans according to package directions.
Pour into crock-pot and add sausage and tomato sauce.
Turn to low to keep warm.
Rinse and sort beans and place in a stockpot.<
igh heat. Add onion, pancetta and garlic. Cook for 2-3
Preheat oven to 350.
In an oven proof 3-quart sauce pan over medium heat, warm the oil. Add the leeks and curry powder; cook, stirring frequently, for 2 minutes or until the leeks are tender.
Stir in the rice and mix until coated with oil.
Pour in the stock, peas, cilantro, soy sauce and hot pepper sauce; bring to a boil.
Cover the pan and place in the oven. Bake for 40 to 50 minutes, or until the rice is tender and the liquid has been absorbed. Let stand for 10 minutes. Fluff with fork before serving.
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.
Set Rice Cooker for the quick cook
Combine kidney beans, 2 cups water, coconut milk and garlic in a covered medium-size pot and bring to a boil.
Add onion, green onion, black pepper, thyme and salt to taste.
Simmer on medium heat.
Stir in rice and mix well.
Cook on low heat until rice is tender, about 15 minutes.
Fluff before serving.
>Decrease heat to low and maintain a simmer.
Heat the oil in a saucepan add the onion, celery and pepper.
Cook over a gentle heat until soft.
Add the rice, chicken stock, tomato puree and Tabasco sauce.
Simmer uncovered about 10 minutes.
Stir in the cold meat, sausage and peas and simmer for 5 minutes.
Switch off the heat, cover and leave to stand for 5 minutes before serving.
Combine rice and chicken broth in a medium saucepan. Bring to a boil.
Lower heat, cover and cook 20 minutes. Add peas (defrost, if frozen) and cook until peas are tender, about 2 minutes. Season with salt, pepper and Parmesan cheese.
Makes 4 to 6 servings.
he rice and peas by cooking according to package directions.
Add rice and peas to