food processor or blender with remaining rub ingredients. Grind to
Heat oil in a saucepan over medium heat. Cook and stir onion, carrot, broccoli, red bell pepper, and garlic in hot oil until garlic just begins to brown, about 5 minutes.
Pour vegetable broth into the saucepan; add rice, sazon seasoning, and adobo seasoning and stir. Bring the liquid to a boil, reduce heat to low, and cook until the liquid is absorbed and the rice is tender, about 25 minutes. Fluff rice with a fork to serve.
Dissolve bouillon cube in hot water; bring water to a boil. Add rice and cook 15 minutes.
In pan, saute onion, green pepper, celery and carrot in butter.
When rice is cooked, mix the rice with the sauteed vegetables.
Add salt, pepper and paprika or spices as desired.
Spray a medium saucepan with cooking spray, add oil then heat to medium-high heat.
Add broccoli and mushrooms then saute until vegetables are crisp-tender.
Stir in wild rice, seasonings, and chicken broth. Bring to a boil then reduce heat to medium low.
Simmer, uncovered for about 45 minutes or until rice is tender, stirring occasionally or until broth is absorbed. Stir in salt and pepper.
Let stand for 5 minutes.
Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 6 minutes or until golden brown.* Remove from pan.
Add Recipe Ready Sofrito and cook over medium-high heat, stirring occasionally, 4 minutes or until vegetables are softened.
Stir in reserved chicken, prepared Long Grain White Rice with Mixed Vegetables, chicken broth, Sazon seasoning and salt. Cook, stirring frequently, 2 minutes or until well combined.
Cook the rice according to packet instructions. In
Heat oil in a wok or large frying pan on high. Pour in eggs. Cook 1-2 mins, scrambling with a wooden spoon. Transfer to a bowl. Add pork to same wok. Cook 4-5 mins, breaking up with the back of a wooden spoon, until browned. Return egg to wok along with rice, vegetables and sauces. Stir-fry 4-5 mins, until heated through. Sprinkle with spring onion to serve.
In a medium saucepan, bring broth to a boil.
Add Jasmine rice, sesame oil and fish sauce.
Reduce to a simmer and cover.
Simmer for 15 to 20 minutes or until all the broth is absorbed.
In a nonstick skillet over medium high heat, heat vegetable oil.
Add scallions, carrots and sesame seeds.
Saute until vegetables are tender and sesame seeds are lightly golden.
Lightly salt.
Add the cooked rice to the vegetables and mix together well.
Serve with chicken, pork, beef or fish. Yum!
br>To prepare vegetables, combine half the mariniade with vegetables in a large
Step 1: Heat pan with oil and cook shallots until brown. Next, add rice and stir well, then add salt. Cook about 5 minutes, then add vegetables. Season with soy sauce and vegetable seasoning. Cook another 6-8 minutes over medium heat. Then add green onions. Season if needed.
Serve piping hot. Serves 2.
Heat oil in a wok on high. Stir-fry pineapple, celery, red pepper, carrot and white parts of onion 1-2 mins.
For the sauce, combine pineapple juice, sauces and sambal oelek. Pour into wok with vegetables and bring to a boil. Add shrimp and stir-fry 1-2 mins, until sauce thickens slightly. Accompany with rice and sprinkle with green parts of onion to serve.
boneless, skinless chicken breasts with salt, pepper and garlic powder
Heat 1 tablespoon of the oil in wok or large skillet over medium-high heat.
Add bok choy, snow peas, green onions and garlic; stir-fry 3 minutes or until vegetables are crisp-tender. Remove vegetables; reserve.
Heat remaining 1 tablespoon oil in wok.
Add chicken strips; stir-fry 3 minutes or until tender. Thoroughly blend soup mix, water, soy sauce and pepper in small bowl; stir into chicken.
Add cooked rice and vegetables; heat completely through and serve.
Clean rice.
Cover with plenty of water and boil until done.
Drain and rinse with cold water.
Saute chopped yellow onion in bottom of deep pot.
When soft, add rice and salt and combine.
Reduce heat to low and let simmer awhile.
Prepare vegetable topping and let marinate.
Dish rice and top with vegetables.
This dish is very good with Dal Curry (another recipe I've posted on this board).
9x13 inch baking dish with nonstick cooking spray.
Pour
Heat oil in a medium saucepan over medium heat.
Add onion and garlic and saute 2 minutes, until soft.
Place chicken in saucepan and saute 5 minutes, until browned on all sides, stirring frequently.
Add rice and cook 1 minute, until translucent.
Stir in soy sauce to coat rice.
Add carrots, chicken broth, salt and pepper and bring mixture to a boil.
Reduce heat, cover and simmer 30 minutes, until liquid is absorbed and rice is tender.
Stir in peas and green onions and heat through.
Place rice in a large bowl and cover with water. Move your
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.
ater runs clear.
Soak rice with salt to taste for at
simmer; add rice. Cook, stirring often, until rice is almost tender