-----Gumbo--------.
Follow recipe on gumbo base container to
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
trips.
For the Basmati Rice: In a 2-quart heavy
et aside.
The Adobo seasoning this recipe mentions is not the
salt, pepper (to taste), Italian seasoning, basil and crumbled bay leaves
blend together the two soups, seasoning salt, and the sauteed onions
large scoop of Rumbi rice, a scoop of hot vegetables
hrough
Add already cooked rice
Stir quickly until sauces
high heat.
Dump rice in heat and stir
Add 1 Tablespoon oil to a large pan and saute the dry rice for 2 minutes over medium high flame then add the chopped onion, sweet pepper and cilantro and saute another 2 minutes. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes). This is also the recipe for Tico rice used in favorites like tamales and Gallo Pinto.
Cook rice according to package instructions.
Pour seasoning rice vinegar into the cooked rice; mix gently with spatula.
Allow it to cool down.
Lay sushi mat (makisu) and place nori on the mat; shiny side down.
Spread about a cup of cooked rice on top; leaving 1/2\" space around the edges.
Lay down all ingredients in the middle of the mat of rice; leaving space in the front of back area.
Roll everything up like a burrito.
In small skillet saute peppers with olive oil; drain.
In sauce pan add water and bring to boil. Add taco seasoning, rice and peppers; cover 5 minutes. Enjoy.
In a large bowl, mix 6 teaspoons House of Blues seasoning with ground beef (1 teaspoon per 8 ounces of beef). Form ground beef into six 8-ounce patties. Grill burger to desired temperature. Toast roll. Top with lettuce, tomato, and onion and cheese.
Servings: 6.
Heat butter in saucepot over a medium heat.
Add onion, celery and bell pepper and saute for 5 minutes.
Turn heat up to high.
Add garlic and saute for an additional 2 minutes.
Add Cajun or creole seasoning, rice and cook for an additional minute.
Add 3 1/2 cups of beef broth, bring to boil and cook for 5 minutes.
Lower heat to medium and stir in remaining 1/2 cup broth, pecans and hot sauce.
Cover and cook for 10 minutes.
Remove from heat and stir in parsley and green onions.
Preheat oven to 350\u00b0.
Brown the pork chops, onion, bell pepper, and garlic together in small amount of oil in heavy skillet.
When chops are browned and vegetables are tender, place in a casserole dish with Cajun seasoning, rice, broth, and Worcestershire sauce.
Bake covered about 20 minutes or until rice is done and chops are tender.
ighest temperature.
Add the rice to the boiling water. Swirl
asmati rice according to my \"Persian Rice\" recipe. When you add the rice to
Brown ground beef in skillet, drain.
Reserve juice from tomatoes, adding enough water to make 2 1/2 cups.
Chop tomatoes and add to ground beef, along with taco seasoning, rice and water/tomato juice.
Stir.
Cover and simmer about 20 minutes until most of liquid is absorbed and rice is tender.
Cover with grated Cheddar cheese.
Cover skillet again until cheese is melted.
Mix everything, except rice and shrimp, in large skillet, stirring occasionally.
Boil gently, uncovered, until celery is nearly tender (about 30 minutes).
Stir in shrimp; boil until shrimp are cooked, but still tender (about 5 to 10 minutes).
Cook rice as directed, omitting margarine or butter.
Serve shrimp on rice.
Yield:
4 servings; 215 calories per serving.
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
Add rice and lime juice, stir for 1 minute.
Add water and salt, bring to a full rolling boil.(Some people have had success with 1 cup of water, but when I've made it with 2 it worked for me).
At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
Add in the cilantro and fluff rice with a fork.