rill pan. NOW -- make the rice --
Rice -- Bring the water, coconut
Mix soup, water, salsa, rice and chicken in slow cooker. Cover and cook on LOW 6 to 7 hours or until rice is done. Spoon 1/2 cup rice mixture down center of each tortilla. Fold tortilla around filling.
Serves: 15 (1/2 Cup Rice + 1 Tortilla).
Per Serving: 210 Calories; 3g Fat (12.1% calories from fat); 11g Protein; 36g Carbohydrate; 3g Dietary Fiber; 17mg Cholesterol; 704mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable. WWP: 4.
Cook rice according to package directions.
Cook brown rice as package directs. For extra
In large skillet over medium-high heat, melt margarine. Saute rice-vermicelli mix until vermicelli is golden brown. Add 2 cups water, salsa, chicken and special seasonings. Bring to a boil. Cover; reduce heat to low. Simmer 15 to 20 minutes or until liquid is absorbed and chicken is cooked through. Stir in beans and corn; let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream. Serves 4.
ntil broth is absorbed and rice is fully cooked. Heat up
Cook meat.
Add meat and fried rice to tortillas.
Pour soy sauce over mixture til liking.
In a skillet, combine the chicken and one package of the taco seasoning and prepare as you would tacos, doubling the amount of water. Add the corn and bring to a boil.
In a large bowl, combine the sour cream, mayo, cheese, and the other packet of taco seasoning. Mix it up well, then add the rice and the picante sauce.
As soon as the liquid in the chicken mixture is absorbed, add it to the bowl WHILE IT IS STILL HOT. Mix it all together, and spoon into tortilla shells and wrap them up.
Bring chili and water to boil in medium saucepan.
Stir in rice.
Cover.
Cook over low heat for 5 minutes.
Spoon approx 1/2 cup chili mixture onto each tortilla.
Top with cheese and sour cream, and fold up.
Combine rice, southwest seasoning and water in
ead of time, prepare the rice and lotus leaves: Soak the
nd set aside.
Stir rice with egg, parmesan and salt
n a small saucepan. Add rice; reduce heat to low, cover
Mix rice together with chili powder, cumin
Cook rice according to directions. While rice is still warm toss it with the lime zest, lime juice, and cilantro.
Warm the fajita meat, black beans and the wraps.
Divide all ingredients between the 4 large burrito wraps. Fold in the bottom, roll, and serve!
note: prep time includes rice cook time. using left over or pre-cooked fajita meat makes this dish quick and simple. enjoy!
reased stoneware, mix together sugar, rice, cherries, almonds, lemon zest and
ix thoroughly.
Add cooked rice.
Turn off wok or
Rinse rice in cold water; drain well.
Prepare rice according to package directions.
Meanwhile, in large saucepan, bring broth, soy sauce, ginger, sesame oil and garlic to boil. Add mushrooms and snow peas. Reduce heat and simmer for 5 minutes or until snow peas are tender-crisp. Add beef and cook for 2 minutes. Divide rice among 4 bowls; ladle soup over rice. Top with hot sauce if using.
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RICE CRUST: Combine all the ingredients