This rice tastes so good stand alone or as a side for any main dish cooked with pineapple! Think Pina Colada ;-)
Rinse and drain rice well.
Combine rice and coconut milk in a saucepan and bring to a boil over high heat.
Reduce heat, cover and simmer on low for 20 to 25 minutes, or until liquid is absorbed and rice is tender.
By Deeli from Richland, WA
Skimming the fat off the chicken stock and using a minimum of oil and no added salt means that this crunchy rice is lower in fat, saturated fat, and sodium.
Heat oil in a skillet. Add onion, carrot, celery and pepper; cook 5 minutes or until tender. Stir in rice and peas; cover. Simmer 5 minutes...
Stir ingredients together and bake for about an hour at 350 degrees F in casserole dish.
Cook rice according to directions on the package. Combine the cooked rice, scallions, and bouillon granules and mix well.
A friend in high school made this meal for me once, and I've been re-creating it ever since. She didn't have a name for it, but I've named it "Monster Rice."
In a 16 inch pan, place enough oil to cover bottom of pan. Heat for about 2 minutes. Place in rice. Let heat for another 2 minutes. Stir around.
Melt half the butter; add rice and onion and saute' until brown. Remove the little black seeds from the whole cardamon, peel and crush, discarding the outer pod.
Mix rice with salt and pepper. Layer rice, chilies, sour cream and Monterey Jack cheese in greased casserole until all ingredients are used, beginning and ending with rice. Bake at 350 degrees F for 30 minutes.
Preheat oven to 325 degrees F. Mix all in 2 qt. casserole. Bake 1 hour, stirring once after 30 minutes.
Melt butter in large skillet. Add rice and onion. Cook and stir until rice is lightly browned. Add water, bouillon cube, and mushrooms.
This is a Nicaraguan Recipe. Season chicken and pork with salt and pepper. Fry in oil in a stockpot until brown. Set aside the chicken and pork pieces. In the same stockpot, fry the anatto seeds in the remaining oil to give a golden-orange color, then discard seeds.
This citrus rice contains almonds, celery, and onions, but no added salt for a flavorful low sodium side dish.
An easy perfect accompaniment for any type of white fish.
This rice tastes yummy with just about every Mexican dish. You can include as an ingredient in chicken, beef, bean or cheese burritos.
In a saucepan, heat condensed chicken broth, 1/2 cup water and salsa to a boil. Stir in uncooked Minute Rice. Cover and remove from heat. Let stand 5 minutes.
In large skillet, saute almonds in margarine until golden. Stir in remaining ingredients. Heat through. Serves 6.
Saute onion, celery, and rice in margarine in saucepan until rice is golden brown. Stir in water, soup mix, salt, thyme, sage, and pepper.