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
Melt butter in large skillet. Add rice and onion. Cook and stir until rice is lightly browned. Add water, bouillon cube, and mushrooms. Bring to a boil. Stirring until cube dissolves. Cover; remove from heat, let stand 5 minutes.
Stir ingredients together and bake for about an hour at 350 degrees F in casserole dish.
This rice tastes yummy with just about every Mexican dish. You can include as an ingredient in chicken, beef, bean or cheese burritos.
This citrus rice contains almonds, celery, and onions, but no added salt for a flavorful low sodium side dish.
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.
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.
An easy perfect accompaniment for any type of white fish.
This is a great side for just about any meal. The extra step of browning the rice in oil first adds such a wonderful nutty layer of flavor to this dish.
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.
Rice is the perfect side dish to dinner in my opinion. It is nutritious, low in fat and very inexpensive. We have it nearly every night. Here is a simple, easy and tasty way to prepare it.
In large skillet, saute almonds in margarine until golden. Stir in remaining ingredients. Heat through. Serves 6.
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."
A coworker and I once argued about why our rice breakfast is yellow. She's been really curious about the color. I told her it's margarine and butter that made it yellow and she was not convinced.
Fresh ginger, garlic, and cilantro are cooked with the rice resulting in a delicious, fragrant, colorful dish.
Great side dish! The beef consomme gives this great flavor! This is best with brown rice.
