br>Place 1/2 cup Vegetable Rice in each of 8 individual
tter until translucent.
Add rice to the pot and
inutes.
Stir in the rice, then add the broth and
ins.
Meanwhile, for the rice, heat a wok on medium
ooked through.
Meanwhile, cook rice according to package directions, omitting
Heat 1 tbsp of the oil in a large saucepan on medium heat. Add spices; cook 1 min, until aromatic.
Reduce heat to low. Add meat sauce and kidney beans. Cook 5-10 mins, until heated through. Stir in chocolate, if desired. Season to taste.
Meanwhile, for the rice, cook rice according to package directions. Heat remaining 1 tbsp olive oil in a large skillet on medium heat. Saute peppers 3-5 mins, until tender. Remove from heat. Stir in rice and chives. Season to taste.
Serve chili con carne with rice and tortilla chips.
-----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
RICE CRUST: Combine all the
f the following: cooked brown rice, lemon wedges, toasted almond slices
large skillet, heat the vegetable oil until shimmering. Add the
rice cooker to make this recipe super easy. While the rice is
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.
Preheat oven to 375. Soak rice in water for ten minutes (
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.
Add the first 12 ingredients to the crock pot (except extra kidney beans).
Stir well.
Cook on low for 8 hours.
Before serving stir in the chicken, rice, extra kidney beans and peas.
Allow to heat through and serve.
I keep cooked chicken in portions in the freezer (from recipe#36944) and also the rice (recipe#56242) making this very easy to prepare.
This recipe is gluten free as long as you use gluten free stock powder (such as Massell brand).
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).
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.).
Prepare rice according to package instructions. Set