cups boiling stock and the salt and pepper.
Cook uncovered
inch pan with foil, and coat with cooking spray.
Melt butter or bacon fat.
Add rice and saute until yellow. Add onion and cook 2 minutes.
Add tomatoes, seasonings and herbs. Cover and cook 15 to 20 minutes until rice is tender.
Arrange hot grilled hot dogs on hot platter and pour rice and tomato mixture around them.
Yields 6 servings.
Heat a grill pan or frying pan over medium-high heat. Cook potatoes until tender.
Meanwhile, season turkey. Cook on same grill pan until cooked through.
To make the green olive and tomato relish, heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add tomatoes, olives, sugar and vinegar. Cook, stirring occasionally, for 10 mins. Remove from heat and stir in capers and parsley.
Brown onion and bell pepper. Thinly slice sausage and brown. Add rice and tomato sauce. Mix and simmer for 15 minutes.
Cook rice and beans according to package directions.
Pour into crock-pot and add sausage and tomato sauce.
Turn to low to keep warm.
medium heat and add the onion, garlic and chilli. Cook for
efer to make the marinade and decide for themselves.
min.
Add the rice and tomato paste; cook, stirring, for
ucepan over high heat. Add rice and bring to a boil. Cover
igh heat. Add onion and garlic; cook and stir for 3 mins
medium bowl. Add corn and taco sauce. Toast 1
or 1 min. Add calamari and cook for 2 mins, until
Combine lemon juice, 1 tbsp oil, paprika, oregano, salt, chilies, garlic and chicken in a large bowl.
Preheat grill and oil grates. Grill chicken, loosely covered with foil, for 6 mins per side, or until golden brown and cooked through.
Meanwhile, to make the rice, heat remaining oil in a large frying pan over medium heat. Cook onions, pepper and corn, stirring, until vegetables have softened. Add rice and cook, stirring, for 5 mins. Stir in olives and cilantro and season to taste.
Serve chicken with rice and tomato chutney.
Cook the rice in boiling salted water
train well, put in rice cooker and add water, set aside.
Heat oil in wok on high heat. Stir-fry snow peas, green onions and garlic until snow peas are tender.
Add rice, sauces and lime juice; stir-fry until heated through. Remove from heat. Stir in pineapple and tomato. Season to taste. Serve fried rice sprinkled with cilantro.
Whisk together tomato sauce, Worcestershire sauce, sherry and sugar. Set aside.
Coat beef in 2 tbsp olive oil. Season. Heat a wok over high heat. Cook beef for 30 seconds, or until just browned. Remove from pan and set aside.
Add remaining oil in wok. Stir-fry garlic and red onion for 30 seconds. Add tomatoes and tomato sauce. Bring to a boil then return beef to wok and toss to coat. Reduce heat to medium, cover and simmer for 2 mins. Add spring onions.
Serve with steamed rice and lime wedges.
Heat oil in a heavy-bottomed saucepan over medium heat. Add onion and cook, stirring, for 5 min, until soft. Add rice and cook for 1 min. Add a ladle of warm stock and cook, stirring, until stock is absorbed. Add remaining stock, 1 ladle at a time, absorbing between additions, until rice is cooked through. This should take around 20 mins.
To finish, add grated zucchini and remove from heat. Cover and set aside for 5 mins. Fold in tomato and parmesan. Season and serve.
Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.