acon in a large skillet and cook over medium-high heat
In a large skillet, saute rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of the rice seasoning packets. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Meanwhile, in a large bowl, combine the chicken, corn, sour cream and 1/2 cup cheese. Stir in rice mixture. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375 for 20-25 minutes of until heated through. Yield: 8 servings.
Spray griddle and heat pork chops on both sides. When they change color to white, sprinkle spices on each side and continue on griddle until light brown. Remove and place in casserole dish. Prepare rice and vermicelli according to directions but use 1/2 stick of butter and add cream of celery soup. Once rice is tender, add green beans with water and mix. Pour this over top of pork chops. Sprinkle with Parmesan cheese. Bake in oven at 350\u00b0 for approximately 1 hour.
Prepare rice mix according to package directions. Meanwhile, in a large skillet cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1/3 cup cheese; roll up.
Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350\u00b0 for 8-10 minutes or until the cheese is melted.
ur dish.
Add uncooked rice and set aside.
In a
hicken from skillet.
Cook rice and vermicelli mix (without seasonings) in skillet
In 4 quart slow cooker, combine lamb, apple, seasoning packet from rice mix, broth and curry powder; mix well.
Cover; cook on low setting for 7 to 9 hours.
About 25 minutes before serving, add rice and raisins; mix well.
Cover; cook on high setting for an additional 20 minutes or until rice is tender.
Garnish with almonds.
cups boiling stock and the salt and pepper.
Cook uncovered
medium heat and add the onion, garlic and chilli. Cook for
Cook rice and beans according to package directions.
Pour into crock-pot and add sausage and tomato sauce.
Turn to low to keep warm.
Preheat oven to 350\u00b0F Heat oil in an oven-proof saucepan, saute' onion for about 5 minutes.
Add garlic, rice, and vermicelli. Saute 2 minutes, stirring constantly.
Stir in broth, salt and pepper. Bake uncoered at 350 for 30 minutes. Let stand 5 minutes. Stir in fresh parsley and serve.
efer to make the marinade and decide for themselves.
arge airtight container combine rice, vermicelli, onion flakes and parsley. Store in the
In medium sized pot, melt the butter over medium heat.
add onions and saute until softened.
add garlic and cook until just fragrant.
add rice/spaghetti and saute until golden in color.
stir in the stock and bring to a boil.
cook on low heat until rice mixture has absorbed all the liquid, approximately 15-20 minutes.
adjust seasonings to your taste.
add the parsley and fluff with fork to combine.
serve immediately.
Melt margarine in frypan.
Add vermicelli pieces and raw rice. Stir over low heat until vermicelli pieces are brown.
Dissolve chicken soup base in 1/2 cup boiling water.
Add enough boiling water to soup mixture to make 3 cups liquid.
Slowly add to rice and vermicelli.
Sprinkle and stir in parsley and sage or poultry seasoning.
Increase heat to medium-high.
Cover and cook until no liquid remains, about 20 minutes.
Serves 4.
Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes.
Pour water over the rice mixture. Stir chicken bouillon, parsley, garlic powder, and onion powder into the water; bring to a boil, place a cover on the saucepan, reduce heat to low, and cook until the water has absorbed into the rice and pasta, about 25 minutes.
Heat oil in a saucepan over medium heat. Add vermicelli; cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove from heat. Pour in rice and salt; stir until coated with oil.
Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes.
Bring water to a boil in a saucepan.
Stir water into the rice mixture. Cover; cook until most of the water is absorbed, 10 to 15 minutes. Turn off heat; let sit until remaining water is absorbed, about 5 minutes. Fluff rice with a fork.
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.
n both sides Add water, rice and contents of seasoning packet, bring
Melt butter over low heat.
Add finely broken vermicelli and cook until golden brown, stirring constantly.
Stir in rice. Dissolve chicken seasoned stock base in boiling water and pour over rice and vermicelli.
Stir in instant minced onion.
Cover and steam for 25 minutes or until all stock is absorbed.
Fluff with fork.
Cover and let stand 10 minutes before serving.