Spanish Rice Ii

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 cup uncooked white rice
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 2 cups water
• 1 (10 ounce) can diced tomatoes and green chiles
• 2 teaspoons chili powder, or to taste
• 1 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat oil in a deep skillet over medium heat. saute rice, onion, and bell pepper until rice is browned and onions are tender.
• stir in water and tomatoes. season with chili powder and salt. cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

Mexican Rice Ii

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• heat oil in a large saucepan over medium heat and add rice. cook, stirring constantly, until puffed and golden. while rice is cooking, sprinkle with salt and cumin.
• stir in onions and cook until tender. stir in tomato sauce and chicken broth; bring to a boil. reduce heat to low, cover and simmer for 20 to 25 minutes. fluff with a fork.

Beef Teriyaki

Ingredients

• Servings: 6
• 1 1/2 cups uncooked glutinous white rice
• 1 2/3 cups water
• 1 pound boneless beef sirloin steak (3/4 inch thick)
• 2 tablespoons cornstarch
• 1 (14 ounce) can beef broth
• 2 tablespoons soy sauce
• 1 tablespoon packed brown sugar
• 1/4 teaspoon garlic powder
• 4 cups fresh broccoli florets

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a saucepan bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
• meanwhile, slice beef into very thin strips.
• in a mixing bowl, combine the cornstarch, broth, soy sauce, sugar and garlic powder. mix thoroughly.
• in a large skillet, over medium/high heat, saute the beef strips until browned and juices evaporate.
• stir broccoli and cornstarch mixture into meat. cook until mixture boils and thickens, stirring frequently. serve over the cooked rice.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

Mayo Parmesan Chicken With Rice

Ingredients

• Servings: 4
• 1 cup mayonnaise
• 4 cloves garlic, pressed
• 1 tablespoon finely chopped fresh rosemary
• 1 teaspoon salt
• freshly ground black pepper to taste
• 2 skinless, boneless chicken breast halves, halved horizontally
• 1 cup white rice
• 1 cup water
• 3/4 cup grated parmesan cheese, or more to taste

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• whisk mayonnaise, garlic, rosemary, salt, and black pepper together in a bowl. spread mayonnaise mixture evenly over each piece of chicken.
• spread rice out into the bottom of a 9x13-inch baking dish. pour water over rice. place chicken pieces on top of rice and top with parmesan cheese.
• bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 35 to 45 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

indian rice (pulao)

Ingredients

• Servings: 16
• 1/4 teaspoon saffron threads or ground turmeric
• 6 cups boiling water
• 1/2 cup vegetable shortening
• 2 medium onions, chopped
• 2 (1 inch) pieces cinnamon stick
• 4 whole cloves
• 1 teaspoon ground ginger
• 2 tablespoons ground cumin
• 1 teaspoon garlic powder
• 10 cardamom seeds
• 4 1/2 cups long-grain white rice
• 1 cup plain yogurt
• 2 teaspoons salt

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• place saffron threads into boiling water, set aside to steep.
• melt the vegetable shortening in a large pot over medium-high heat. stir in the onions, and cook until golden, about 5 minutes. season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. cook for 3 to 4 minutes to release the flavor, stirring constantly.
• pour in the rice and cook for 10 minutes, stirring constantly. add the yogurt, saffron water, and salt. bring to a simmer, then reduce heat to low. cover pot with a cloth folded into 4 layers. place a lid over the cloth and cook until the rice is done, about 20 minutes. remove the cinnamon sticks, cloves, and cardamom seeds before serving.

holiday wreath treats™

Ingredients

• Servings: 12
• 3 tablespoons butter or margarine
• 1 (10 ounce) package jet-puffed marshmallows*
• 1 teaspoon green food coloring
• 6 cups kellogg's® rice krispies® cereal
• canned frosting or decorating gel
• assorted candies

Recipe

• in large saucepan melt butter over low heat. add marshmallows and stir until completely melted. remove from heat. stir in food coloring.
• add kellogg's rice krispies cereal. stir until well coated.
• using 1/4-cup measuring cup coated with cooking spray portion cereal mixture. using buttered hands each portion into small wreath. decorate with frosting and/or candies. best if served the same day.

best spanish rice

Ingredients

• Servings: 5
• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth
• 1 cup chunky salsa

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat oil in a large, heavy skillet over medium heat. stir in onion, and cook until tender, about 5 minutes.
• mix rice into skillet, stirring often. when rice begins to brown, stir in chicken broth and salsa. reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Fried Rice Restaurant Style

Ingredients

• Servings: 8
• 2 cups enriched white rice
• 4 cups water
• 2/3 cup chopped baby carrots
• 1/2 cup frozen green peas
• 2 tablespoons vegetable oil
• 2 eggs
• soy sauce to taste
• sesame oil, to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a saucepan, combine rice and water. bring to a boil. reduce heat, cover, and simmer for 20 minutes.
• in a small saucepan, boil carrots in water about 3 to 5 minutes. drop peas into boiling water, and drain.
• heat wok over high heat. pour in oil, then stir in carrots and peas; cook about 30 seconds. crack in eggs, stirring quickly to scramble eggs with vegetables. stir in cooked rice. shake in soy sauce, and toss rice to coat. drizzle with sesame oil, and toss again.

asian orange chicken

Ingredients

• Servings: 4
• sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
• place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
• in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
• heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
• wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

Fried Rice With Ham

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 4 green onions, chopped
• 1 cup cubed ham
• 4 eggs, beaten
• 1 cup frozen mixed peas and carrots
• 4 cups cold cooked rice
• 1 cup bean sprouts
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons soy sauce

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• heat the vegetable oil in a skillet over medium-high heat. cook the green onions in the oil for 1 minute. add the ham, eggs, and the peas and carrot blend to the oil. cook and stir until the egg is completely cooked. add the rice and bean sprouts to the egg mixture and stir continually until the rice is heated completely through. remove from heat; season with salt, pepper, and soy sauce.

Spanish Rice Ii

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 cup uncooked white rice
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 2 cups water
• 1 (10 ounce) can diced tomatoes and green chiles
• 2 teaspoons chili powder, or to taste
• 1 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat oil in a deep skillet over medium heat. saute rice, onion, and bell pepper until rice is browned and onions are tender.
• stir in water and tomatoes. season with chili powder and salt. cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Stuffed Peppers

Ingredients

• Servings: 6
• 1 pound ground beef
• 1/2 cup uncooked long grain white rice
• 1 cup water
• 6 green bell peppers
• 2 (8 ounce) cans tomato sauce
• 1 tablespoon worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• salt and pepper to taste
• 1 teaspoon italian seasoning

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• place the rice and water in a saucepan, and bring to a boil. reduce heat, cover, and cook 20 minutes. in a skillet over medium heat, cook the beef until evenly browned.
• remove and discard the tops, seeds, and membranes of the bell peppers. arrange peppers in a baking dish with the hollowed sides facing upward. (slice the bottoms of the peppers if necessary so that they will stand upright.)
• in a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, worcestershire sauce, garlic powder, onion powder, salt, and pepper. spoon an equal amount of the mixture into each hollowed pepper. mix the remaining tomato sauce and italian seasoning in a bowl, and pour over the stuffed peppers.
• bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

best spanish rice

Ingredients

• Servings: 5
• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth
• 1 cup chunky salsa

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat oil in a large, heavy skillet over medium heat. stir in onion, and cook until tender, about 5 minutes.
• mix rice into skillet, stirring often. when rice begins to brown, stir in chicken broth and salsa. reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

essence of bread

Ingredients

• Servings: 2
• 2 tablespoons yellow cornmeal
• 6 cups bread flour
• 2 (.25 ounce) packages rapid rise yeast
• 2 teaspoons salt
• 2 1/2 cups warm water (120 to 130 degrees f/50 degrees c)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• heat oven to warm (about 110 degrees f/45 degrees c). spray two 9x5 inch loaf pans with non-stick cooking spray, add just enough cornmeal to coat.
• in the bowl of an upright mixer, combine the flour, yeast and salt; stir well to combine. pour in the water; mix until a stiff dough forms. lightly oil a large bowl, place the dough in the bowl. cover with a damp cloth and let rise in preheated oven for 15 minutes.
• deflate the dough and turn it out a lightly floured surface. divide the dough into two equal pieces and form into loaves. place the loaves into two lightly greased 9x5 inch loaf pans. with very sharp knife, cut shallow slash in tops of loaves. lightly dust loaves with flour, cover with towel, and put back in oven. let rise until at least doubled, about 45 minutes. remove loaves from oven, keep covered, and preheat oven to 425 degrees f (220 degrees c).
• return uncovered loaves to preheated oven. bake until golden brown and loaves sound hollow when tapped on the top.

asian orange chicken

Ingredients

• Servings: 4
• sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
• place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
• in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
• heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
• wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

amber's super stuffing

Ingredients

• Servings: 6
• 2 1/4 cups chicken stock
• 1/4 cup wild rice
• 4 tablespoons butter
• 2 cups fresh sliced mushrooms
• 2 cups chopped celery
• 1 cup chopped onion
• 4 cups corn bread stuffing mix
• 1 tablespoon poultry seasoning

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• combine chicken stock and wild rice in a saucepan. cover and bring to a boil over high heat. reduce heat and simmer until rice is tender, about 45 minutes. remove from heat.
• melt the butter in a large skillet. add the mushrooms, celery, and onion. cook and stir until the vegetables are soft, about 5 minutes.
• in a large bowl, mix the crumbled cornbread and poultry seasoning. add the rice with chicken broth and the vegetables and mix well. use to stuff a turkey or bake on its own. more chicken stock can be added if stuffing is dry.