In rice cooker saute frozen veg, garlic and chopped onion in the butter for a minute or 2
Add uncooked rice, stir, saute for another minute
Add chicken stock, turn rice cooker to rice setting.
When rice setting is finished, let rice steam on warm for a further 10 min then fluff rice with a wooden spoon.
Bring 12 cups of water to a boil in a large pot with a cover over high heat.
Rinse rice under cold water in a strainer for 30 seconds.
Add rice to boiling water, stir it once and boil uncovered for 30 minutes.
Pour the rice into a strainer and drain for 10 seconds over sink.
Return rice to pot, cover and set aside from heat allowing the rice to steam for 10 minutes.
Uncover the rice, fluff with a fork and season with salt to taste.
Drop brown rice in rice cooker.
Fill in with filtered water as per rice cooker instruction.
Add olive oil and salt.
Let it cook until rice cooker turns off (about 20 minutes).
Heat oil in a non-stick sauce pan that has a tight fitting lid.
Add onion and pepper.
Saute until tender.
Add rice.
Saute rice until opaque.
Add vegetables, bouillon, garlic and water.
Bring to a boil.
Keep tightly covered and simmer 15- 20 minutes- do not peek.
Serve with chopped cilantro on top or mixed in dish.
Pass the salsa.
Note, I have used chopped fresh or frozen spinach instead of the frozen vegetables and it was very good.
nother minute.
Add the rice and stir until completly coated
Combine in a 7 x 13-inch pan and bake at 350\u00b0 for 1 hour. (This is a simple side dish that a child can \"help\" make.)
Serves 6.
come watery.
Add the rice to the vegetables and heat
st.
I use a rice cooker to make this
utter until translucent.
Add rice to the pot and saute
In a wok or frying pan heat oil and butter until very hot.
Add peppers and chives and cook for about 2 to 3 minutes.
Add eggs and cook like scrambled eggs.
Add rice and soy sauce and cook, moving rice around constantly until done (About 2 minutes).
You can also add some black pepper if you like.
Serve right away or keep warm until serving.
arge skillet, melt butter. Add rice, dried garlic, dried onion and
Melt the butter in a large saucepan over medium heat, and cook and stir the basmati rice and onion until the rice kernels are coated with butter and the onion is translucent, 5 to 8 minutes. The rice will give off a slightly toasted fragrance. Pour in water, and mix in salt, cinnamon sticks and bay leaf.
Bring the mixture to a boil, and reduce heat to medium-low. Cover the saucepan, and simmer the rice until all the water has disappeared and the rice appears dry, about 18 minutes. Fluff the rice with a fork and serve.
Cook rice as directed on package and stir in remaining ingredients with the water.
Cook until liquid is absorbed and rice is tender.
Preheat oven to 350\u00b0F.
Grease an 8in square baking dish.
Mix rice, egg, 1/2 cup of salsa, 1/2 cup of cheese and chili powder, press into bottom of dish.
Mix beans and remaining salsa.
Spoon over rice mixture.
Sprinkle with remaining cheese.
Bake 30 minutes.
il. In another bowl, wash rice.
Pour tomato mixture into
In a wok or large skillet on med-high heat, add oil and sautee onion briefly.
Add the rice, stir, and let set for a couple minutes. Part the rice in center and add peas and carrots, then veggie crumbles and let cook for a minute or so, then combine with the rest of the rice.
Add the splashes of soy sauce and the rest of the ingredients. Let the mixture cook for a few more minutes. Adjust seasoning to liking.
1. Saute' onion and mixed bell peppers in a large skillet in the margarine until soft.
2. add the ground meat and cook until browned.
3. add celery salt, chilli powder, cumin, Adobo and salt and pepper mix well.
4. Mix stock cube and boiling water and desolve completely.
5. add rice and stock liquid to the meat and veg and stir.
6. let summer for 30 - 40 mins until water is evaporated and rice is tender. (if rice is still not tender add another 1/2 cup water and let it simmer and check rice again when evaporated.).
Heat oil in a skillet over medium heat. Cook and stir rice, onion, and bell pepper in hot oil until the vegetables are slightly tender and rice is lightly browned, 7 to 10 minutes.
Stir diced tomatoes, vegetable juice, tomato sauce, water, sugar, lemon juice, salt, and pepper into the rice mixture. Bring to a simmer, reduce heat to medium-low, and cook at a simmer until the liquid is absorbed, about 20 minutes more.
pray.
Spread long-grain rice into prepared casserole dish.
Boil chicken legs in water until fully cooked, retaining at least 2 cups of resulting broth. Remove chicken meat from bones.
Cook rice according to directions, using broth instead of water.
About 5 - 10 mins prior to rice being fully cooked, put chicken meat in pan, adding more broth or water if needed. Stir.
When rice is cooked, stir to mix thoroughly, then serve with vegetable of choice, or salad.