at olive oil in a paella pan over medium heat.
ook for 2 mins. Add rice, orange juice, vegetable stock and
In a skillet, over medium-high heat, add oil and ground beef and fry, stirring occasionally until browned.
Stir in onions and green bell pepper, and continue to fry another 2 to 3 minutes until lightly brown.
Stir in pinto beans, UNCLE BEN'S(R) Flavor Infusions Spanish Style Rice, and water. Keep stirring to combine.
Bring to boil, then reduce to medium heat and simmer covered for 15 minutes or until water is absorbed.
Garnish with fresh cilantro.
-----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.
e olive oil in a paella dish or heavy-based
s tender.
Add the rice and green peas and mix
the middle of the paella pans and fry the
lace a 15-inch paella pan across two burners
epper. Heat oil in the paella pan or cast iron 12
arsley and thyme.
Add rice, mixing together and stirring as
Set aside.
In a paella pan or a very wide
if needed.
In a paella pan with lid or large
il if needed.
Sprinkle rice into pan.
Saute, stirring
In a paella pan or a large skillet,
he thyme, turmeric, salt and rice.
Stir well.
Add
Preheat oven to 400\u00b0.
In a large paella pan or iron skillet, saute onion and red bell pepper in butter until softened.
Add rice to pan and cook 10 minutes.
Do not brown.
Add more butter, if necessary.
Stir in chicken broth and saffron and bring to a boil, stirring occasionally.
Reduce to a low simmer and cook, uncovered, for 20 minutes or until rice is tender.
Heat oil in Dutch oven; brown chicken.
Remove chicken and set aside.
Drain off fat.
Heat oven to 350\u00b0.
Cook and stir onion, tomatoes and seasonings in Dutch oven until onion is tender (5 minutes).
Stir in rice and broth; heat to boiling.
Add chicken. Cover and bake 35 minutes.
Add shrimp and peas.
Bake until chicken is tender (10 minutes).
Serve in paella pan or shallow serving dish.
Garnish with pimento strips, parsley and artichoke hearts.
eat olive oil in a paella pan over high heat. Cook
he water, then add the rice and the tumeric.
Return