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.
-4 spoonfuls of my spanish rice recipe when serving.
EN'S(R) READY RICE(R) Spanish Style according to directions on the
Brown turkey, onion, and garlic. Add rice, stewed tomatoes, tomato sauce, and water; bring to a boil. Reduce the heat to low and simmer for 20 minutes. Serve hot.
In a large skillet over medium heat, saute the green bell pepper, celery and onion in the oil for 5 to 10 minutes, or until tender.
Add the sausage, water, tomatoes and green chiles, rice, olives and ground black pepper. Mix well and simmer for 20 minutes, stirring occasionally.
Melt butter in a pot over medium-low heat. Stir rice, jalapeno, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.
Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes. Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.
Combine tomato sauce, water, onion, green pepper, butter, salt, sugar, mustard and pepper in saucepan.
Cover and bring to a full boil.
Stir in rice.
Remove from heat; cover and let stand 5 minutes.
Stir with a fork.
Makes 3 1/2 cups or 4 servings.
Heat the oil in a 10-inch skillet over medium heat., Add the rice and cook for 30 seconds. Stirring constantly.
Stir the vegetable juice, basil and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Stir in the vegetables. Cover and cook for 10 minutes or until the rice and veggies are tender.
Combine tomato sauce, water, onion, green pepper, butter, salt, sugar, mustard and pepper in saucepan.
Cover and bring to a full boil.
Stir in rice.
Remove from heat; cover and let stand 5 minutes.
Stir with a fork.
Makes 3 1/2 cups or 4 servings.
Combine tomato sauce, water, onion, pepper, oleo, salt, mustard and pepper in saucepan. Cover and bring to a full boil. Stir in rice. Remove from heat. Cover and let stand 5 minutes. Stir with fork.
-----Gumbo--------.
Follow recipe on gumbo base container to
Ranch-Style Rice: Add 1/2 pkg.salad dressing mix to water when making rice.
HEAT oil in skillet. Add chops and cook until browned.
ADD soup, milk and 1/2 pkg. salad dressing mix. Heat to a boil. Cover and cook over low heat 10 minute or until done. Sprinkle with paprika.
SERVE with Ranch-Style Rice.
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.
Heat oil in skillet.
Add chops and cook until browned.
Add soup, milk and 1/2 package salad dressing mix.
Heat to a boil. Cover and cook over low heat 10 minutes or until done.
Sprinkle with paprika.
Serve with Ranch-Style Rice.
Serves 4.
Heat oil in skillet. Add chops and cook until browned.
Add soup, milk and 1/2 package salad dressing mix. Heat to a boil. Cover and cook over low heat 10 minutes or until done. Sprinkle with paprika.
Serve with Ranch-Style Rice.
s tender.
Add the rice and green peas and mix
ins, or until softened. Add rice and cook for 1 min
ombine water, diced tomato mix, Spanish rice mix, and margarine in a
Prepare Rice-a-Roni as directed on box.
Add meat mixture during last 5 minutes.
Serve with generous spoonful of pico de gallo and hot sauce, if desired.
inutes.
Add the risotto rice, stir and saute until the