What would you make with
Quoting mrswillie:Quoting Rain2Rinse:Stuffed peppers, probably.
I'm not a fan of rice That sounds soooo good. I haven't had them in a long time.
Quoting Rain2Rinse:Stuffed peppers, probably.
I'm not a fan of rice
That sounds soooo good. I haven't had them in a long time.
We love chicken, broccoli and rice casserole. Sometimes I also just make rice as a side.
1. Place tea, seasoned salt, and allspice in medium saucepan; cover and bring to a boil on medium. Stir in rice; return to boil.2. Reduce heat to low; cover and simmer 5 minutes. Remove from heat and stir; cover and let stand 5–7 minutes or until water is absorbed. Fluff with fork and serve.
1 tablespoon pre-diced onions 1 teaspoon seafood seasoning blend1 teaspoon dried parsley 1/4 teaspoon dried mint (optional)1 cup water3/4 cup mango nectar2 cups instant white rice 1. Place all ingredients (except rice) in medium saucepan; cover and bring to a boil on high.2. Stir rice into boiling mixture; cover, remove from heat, and let stand 5 minutes. Fluff with fork and serve.
1. Rinse lemon. Using vegetable peeler, peel 3–4 strips of lemon peel. Chop finely to equal 1 1/2 teaspoons. (This is lemon zest.)2. Cut lemon in half and squeeze lemon juice from both halves (about 2 tablespoons) into medium saucepan. Add water, seasoned salt, and butter. Cover and bring to boil on high.3. Stir rice and lemon zest into boiling water. Cover, remove from heat, and let stand 5 minutes. Serve.
3 tablespoons vegetable oil1 cup uncooked long-grain rice1 teaspoon garlic salt1/2 teaspoon ground cumin1/4 cup chopped onion1/2 cup tomato sauce2 cups chicken broth
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, 1-2 minutes until golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook 1-2 minutes until they become transparent. 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.
This is a very simple recipe that my Japanese roommate used to make in an electric skillet in our dorm room when I was in college. Fry bacon. Cut up green onion, separating the white and green parts. Remove bacon. Add white part of onion to bacon grease, and any meat or seafood you're using, and cook till almost done. Add chilled rice. Add a few dashes of soy sauce; stir to heat. Top with crumbled bacon and green onion. No bacon, just use oil. When my kids were real little, I only added the soy sauce after I took out their portions. This became a family favorite. I added lots of different vegetables, corn, peas, carrots, depending on what I had on hand. I also sometimes added an egg. It became a family favorite.
Red Rice, Charleston
6 strips bacon
1 medium onion, diced
3 scallions, minced
2 cups tomatoes, peeled, seeded and coarsely chopped
1 cup long grain rice
¾ cup cooked ham, minced
Salt & pepper
Preheat oven to 350. On top of stove, heat a heavy cast iron skillet, add bacon strips and cook till crisp. Remove bacon strips and drain on paper towels. Cook onion and scallions in bacon fat till they turn translucent. Crumble bacon and add with tomatoes and remaining ingredients to skillet. Reduce heat to low and cook 10 minutes. Place in a greased 1 ½ qt. Ovenproof casserole dish. Cover and bake 1 hour, stirring every 15 minutes.
Jambalaya or fried rice.
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