Best Rice Recipes Blog

Sunday, March 1, 2015

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

1 in large pot add water, oil and salt bringing to a boil .
2 add pasta, stir and simmer until cooked al dente.
3 strain pasta.
4 in same pot add margarine and 1 can of tomato sauce, letting the butter melt in low heat.
5 add pasta and toss, add second can of tomato sauce and toss until well cover.
6 season with salt and black pepper.
7 serve and sprinkle with parmesan cheese.
8 sprinkle red pepper flakes.

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Servings: 6
2 1/2 lbs ground beef (or a combo of the two) or 2 1/2 lbs lamb (or a combo of the two)
1 -2 onion, chopped
15 ounces tomato sauce
4 tablespoons ketchup
4 1/2 cups water
1 1/4 cups uncooked rice (i use uncle bens- not instant or minute rice)
salt
pepper
4 -6 large bell peppers (get some that can stand up with even bottoms)

1 preheat oven to 350.
2 brown beef or lamb with onion, drain
3 pour into a large pot with tomato sauce, ketchup, water, rice.
4 season with salt and pepper.
5 bring to a boil, simmer uncovered about 25-30 minutes, until most liquid is absorbed and rice is tender
6 put peppers in a 13x9 casserole and fill with the meat/rice mixture.
7 spoon the leftovers around the peppers.
8 cover with foil and bake 45 minutes.

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

1 remove tops and seeds from peppers.
2 steam shells for 5 minutes.
3 combine remaining ingredients using only half of soup. mix well.
4 fill peppers with the mixture. place in shallow baking pan.
5 bake at 375 degrees for 30 minutes.
6 remove from oven and pour remaining soup over peppers and sprinkle with cheese. return to oven and bake for 15 minutes.

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

1 in a blender, puree the tomatoes, onion, and garlic with the water until there are no chunks remaining. set aside.
2 heat the oil in a dutch oven or soup pot. add the pasta and stir until it begins to brown. pour off the excess oil, if any.
3 add the pureed tomato mixture and bring to a boil for 3 minutes, stirring constantly.
4 add chicken stock and cook over medium heat for 10-15 minutes.
5 add salt to taste.
6 garnish with creme fraiche and chopped chilis, if desired.

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

1 for chicken: mix oregano, garlic powder, cayenne and black pepper in a small bowl.
2 rub spice mixture on both sides of chicken breasts.
3 cover and let stand 30 minutes.
4 melt butter with olive oil in large skillet over high heat.
5 add chicken and saute until golden-brown and just springy to touch, about 5 minutes per side.
6 transfer chicken to large platter, tent with foil to keep warm.
7 for sauce: melt 3 tblsps butter in medium skillet over medium-high heat.
8 add onion and saute until softened, about 5 minutes.
9 add garlic and tomatoes and saute 2 minutes.
10 add stock and olives and cook 5 minutes, stirring frequently.
11 pour any juices accumulated in platter with chicken into sauce.
12 mix in chilled butter, a bit at a time, whisking, just until blended into sauce and sauce is glossy.
13 season.
14 spoon over chicken,.

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

Servings: 6
2 cups long grain rice
6 tablespoons butter or 6 tablespoons margarine
2 small onions, finely chopped
3 garlic cloves, minced
4 medium tomatoes, peeled and chopped
4 cups regular-strength chicken broth
2 -3 california chilies (optional) or 2 -3 pasilla chiles, medium sized, seeded and chopped (optional)
2 tablespoons chopped fresh cilantro (optional)
1 cup pimento stuffed olive

1 in a wide frying pan over medium-high heat, brown rice lightly in butter or margarine.
2 add onion, garlic, tomato, and chiles, if used and cook for 2 or 3 minutes; add 3 cups of the broth.
3 cover and simmer 25 to 35 minutes or bake, covered, in a 350f oven 50 to 60 minutes.
4 add more broth, if needed, to cook rice. however, there should be no liquid remaining when rice is tender to bite.
5 add cilantro, if desired, during last 10 minutes.
6 garnish rice with olives.

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

1 in a large pot of boiling salted water, cook the penne according to package directions until the pasta is al dente, about 13 minutes; drain.
2 meanwhile, in a large skillet, heat the olive oil over medium heat.
3 add the garlic and cook, stirring, until just golden, about 1 minute.
4 add the cherry tomatoes, oregano, red pepper flakes, 1/2 tsp.
5 salt, and 1/4 tsp.
6 black pepper.
7 reduce heat to low and cook, stirring, until the tomato juices run, about 3 minutes.
8 add the cooked penne, olives, parsely, and parmesan cheese to the skillet and toss to combine, coating everything well.
9 serve immedeiately, sprinkled with additional parmesan cheese, if desired.