ut all of the Spanish Rice ingredients in my rice cooker and press the
Combine water, Spanish rice mix, and vegetable oil in a saucepan; bring to a boil. Reduce heat and simmer, covered, until rice is tender, about 7 minutes.
Pour rice into a slow cooker. Add chili beans, frozen bell peppers and onions, salsa, chili powder, paprika, cumin, salt and black pepper. Stir well to combine.
Cook on Low until flavors combine, 6 to 8 hours.
up you got with your rice cooker. This measuring cup is usually
Important Note: This is a recipe for a standard Rice Cooker - please adjust the
aute until cooked.
In rice cooker, put in 3 cups of
Spray the rice cooker bowl with Pam or coat with vegetable oil.
Put first 6 ingredients (rice - curry powder) in rice bowl, stirring with paddle (that comes with rice cooker) a few times. Close cover and set for regular cycle.
When rice cooker switches to \"keep warm\", srpinkle the green onion, pineapple, grapes (or cherries), and green pepper on top of the rice. Close cover and let steam for 15 minutes.
Stir rice with plastic rice paddle to combine.
Garnish with cucumber and lime wedges.
Saute seasonings in butter.
Add meat and cook about 10 minutes. Add peas, rice, and broth and transfer to rice cooker. Cook
until rice is done.
Chop onion, then smother in oil.
Add chopped up sausage and salt and pepper, then add parsley and tomato sauce.
Cook about 5 minutes.
Put rice in cooker, then add butter and tomato sauce mixture.
Stir in shrimp.
It's done when rice cooker bell rings.
Combine all ingredients in a bowl.
Mix well.
Put in rice cooker and cook as usual.
Place 2 cups of rice into your rice cooker - using the cup provided.
Fill up with water to the 2 cup level in the rice cooker.
Add the saffron, onion, salt, pepper & butter to the rice & water.
Stir gently mixing it all together.
Turn the rice cooker on to the Cook cycle.
(This can be kept warm when the cooking cycle has finished for up to 2 hours.).
When ready to serve, fluff and serve.
Add the rice, water, parsley, chives, rosemary, and pepper to a 10 cup or larger rice cooker.
For a simple rice cooker, turn it on. For a fancy (fuzzy logic) rice cooker, set the rice cooker to the quick cook setting and start.
Cover and allow to come to a simmer.
Add the beef and cinnamon, cover again, and allow to cook for 60 minutes.
In your standard Rice Cooker place the rinsed Basmati rice using the cup provided.
Fill up with water to the 2 cup level in the rice cooker.
Add the saffron, butters, salt, pepper and onions to the cooker.
Gentle stir.
Turn the rice cooker on to the Cook cycle.
When ready to serve, fluff and top with additional butter if desired.
Brown rice in oil . When rice starts to brown, stir in bell pepper, onion and garlic. Meanwhile in a bowl, put the chicken bouillon, Spanish rice seasoning, cumin seed, garlic powder and pepper. Put water and salt in microwave to boil. Put Ro-Tel and add all spices in boiling water; pour over rice. Bring to a boil. Reduce heat and cover. Simmer for 10 to 15 minutes.
Put rice and water into rice cooker (put rice in first, then add water
Wash raw rice and drain.
Place all ingredients in Hitachi rice cooker with drained rice.
Do not add any water.
Taste for seasoning.
Add salt and red pepper, if needed.
Put rice cooker on cook cycle.
After cook cycle is completed, keep on warm cycle for at least 1/2 hour.
Good with garlic bread and green salad. Must be cooked in 8 to 10 cup rice cooker.
In a small saucepan over medium heat, saute onion and garlic in margarine until onion in translucent.
Place rice, sauteed onion and garlic, chilies, and chicken broth in rice cooker.
Stir just to combine.
Set cooker to cook.
When done, mix in shredded cheese and let sit 5-10 minutes.
Enjoy!
Coat steaks with flour.
In skillet, brown steaks in oil. Transfer to lightly greased 9-inch square baking dish.
Season with salt and pepper; set aside.
Saute onion slices; add Spanish rice and sugar and mix well.
Spoon rice mixture over steaks; sprinkle with parsley flakes.
Boil hen until tender; remove skin and bones.
Cut in bite-size pieces.
Return to 2 cups of broth for each cup of yellow Spanish rice used.
Boil until rice is tender; stir in garden peas and pimento.
Make Spanish rice according to directions, except use stewed tomatoes in place of tomato sauce and add meat.
When cooking is finished, top with grated cheese.
Heat olive oil in a large pan over medium heat. Cook and stir sausage, green bell pepper, and onion in the hot oil, breaking the sausage into small pieces, until sausage is browned, about 10 minutes.
Stir diced tomatoes with green chilies, beef broth, water, tomato soup, and Spanish rice mix into sausage mixture; bring to a boil, reduce heat, and simmer until rice is tender, 20 to 25 minutes. Stir cream cheese into soup until cheese melts, 3 to 5 minutes. Serve garnished with Colby-Jack cheese and a handful of tortilla chips.