Andrews Fire And Rice Recipes

FIRE AND RICE

Steps:

• Heat oil in large skillet until hot.
• Add onions, cilantro, garlic and pepper.
• Cook and stir 5 to 7 minutes or until onion is tender.
• Add rice and stir until blended.
• Cook 3 minutes sor until thoroughly heated.

MEXICAN FIRE RICE

Steps:

• Preheat oven to 350 degrees F.
• Bring water to boil in a medium saucepan. Stir in the rice, reduce heat, cover, and simmer for approximately 20 minutes.
• In a large skillet over medium heat brown sausage until no longer pink.
• In a medium mixing bowl add cooked rice, cooked sausage, picante sauce, and sour cream. Mix well, place in casserole dish, and top with cheddar cheese.
• Bake approximately 20 minutes or until cheese is bubbly. Serve with sides of extra picante sauce and sour cream.

FRIED RICE

Steps:

• In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Meanwhile, season eggs with salt and pepper.
• Heat 1 teaspoon oil in small frying pan. Pour in eggs. Coat the bottom of the pan evenly with eggs; cook for about 3 minutes. Flip eggs, cook 1 minute more, and transfer them to a cool surface. Let cool, then cut into thin slices. Set aside.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside.
• Spoon remaining 2 teaspoons oil into the skillet with the bacon fat. Stir in cooked rice; break up any clumps and toss to coat with oil. Stir in bacon, soy sauce, peas, eggs, and green onions. Stir and cook until heated through, approximately 3 minutes.

MARIA'S RICE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a 9x9 inch baking dish combine rice, soup and broth. Place butter slices on top of the mixture.
• Cover with foil and bake for 30 minutes. Remove cover and bake 30 minutes more.

CINNAMON ALMOND RICE PUDDING

Steps:

• Stove-top Directions - Combine rice, almond milk and cinnamon in a small saucepan. Turn heat to medium and bring to a simmer, stirring occasionally. Reduce heat to medium-low and simmer gently for 4 to 5 minutes, until milk is thicker and rice is a bit creamy. To serve, place in a bowl, top with almonds and drizzle with honey.
• Microwave Directions - Combine rice, milk and cinnamon in a microwave-safe serving bowl. Cook on full power for 1 minute, then stir and cook 1-2 more minutes, until milk is thicker and rice is a bit creamy. Top with almonds and drizzle with honey.

SHRIMP FRIED RICE

Steps:

• Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the garlic powder. Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a plate and set aside.
• Add the onion and mixed vegetables to the shrimpy oil and cook, stirring occasionally, just until the onion loses its raw edge but is still crunchy, and the vegetables are mostly thawed, 1 to 2 minutes. Add the rice and soy sauce and cook, stirring occasionally, until well combined and the rice begins to crisp underneath where it meets the pan, 5 to 7 minutes. Taste and adjust the seasoning with more soy sauce as needed.
• Scooch the rice to one side of the pan, lower the heat to medium and melt the butter on the empty side of the pan. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking just until they have set but are still tender, about 1 minute. Stir the soft scrambled eggs into the rice, add the reserved shrimp and any accumulated juices, then remove the pan from the heat.
• Let the fried rice sit for a few minutes so that it can continue to crisp in the pan's residual heat. (If you haven't already made the yum yum sauce, this is the perfect time to do it.)
• Drizzle most of the yum yum sauce over the fried rice in the skillet, leaving some back, if desired, to serve in a small dish on the side for dipping the shrimp.

ANDREW'S FIRE AND RICE

Steps:

• Rinse and pick beans. Do not soak. Mix all ingredients except rice in a soup pot. Add water to cover.
• Simmer uncovered 3-4 hours until beans are tender. Add water as needed.
• 30 minutes before serving, prepare rice as directed. Serve beans over rice with plenty of hot cornbread.