SPANISH RICE
You'll find my easy Spanish rice is better than any boxed mix in grocery stores. Best of all, it can be prepared in the same amount of time as those so-called "quick and easy" boxes. -Anne Yaeger, Washington, DC
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, melt butter over medium heat. Add rice; cook and stir until lightly browned. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer until the liquid is absorbed and rice is tender, 10-15 minutes. Remove bay leaf before serving.
Nutrition Facts : Calories 217 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 886mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
BILL'S SPANISH RICE
This is a easy recipe and very tasty as a main dish or side dish. My mother made it for me as a teenager 50 plus years ago. Please Enjoy!! Use brown rice as it is much better for you.
Provided by bill mayes
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- cook brown rice as the box says using at least 1 cup of chicken broth. put the olive oil in a large pan and add veggies. Cook till tender and add meat and all spices till brown add rice and diced tomatoes and tomato paste and stir together cover and cook till any excell fluid is gone (if any) keep heated till ready to serve.
Nutrition Facts : Calories 384.8, Fat 11.4, SaturatedFat 3.1, Cholesterol 25.7, Sodium 674.3, Carbohydrate 58.1, Fiber 5.2, Sugar 10.3, Protein 13.8
BILL'S PERUVIAN CHICKEN AND RICE
Pollo a la brasa-inspired dish that makes an enjoyable family meal, or a great addition to any potluck dinner.
Provided by Bill Jol
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h38m
Yield 4
Number Of Ingredients 20
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix vinegar, 2 tablespoons olive oil, 2 tablespoons garlic, paprika, 1 tablespoon cumin, lemon juice, 1 teaspoon salt, 1/4 teaspoon black pepper, and chile powder in a large bowl. Add onions and chicken; stir to coat.
- Transfer chicken mixture to a casserole dish.
- Roast in the preheated oven, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Combine chicken broth, basmati rice, 1 1/2 teaspoon garlic, 1 1/2 teaspoon olive oil, 1/2 teaspoon cumin, cilantro, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper in a saucepan. Bring to a boil; reduce heat, cover, and simmer until rice is tender, 20 to 25 minutes.
- Bring a small pot of water to a boil; add frozen peas. Cook and stir until bright green, 3 to 5 minutes. Stir peas into the rice. Serve rice alongside chicken.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 51.2 g, Cholesterol 48.5 mg, Fat 11.9 g, Fiber 3.2 g, Protein 23.4 g, SaturatedFat 2.1 g, Sodium 712.2 mg, Sugar 5.2 g
UNCLE BILL'S SUSHI RICE AND CALIFORNIA ROLLS
This is my version to make Sushi. I experimented many times to come up with a tasty recipe ;this recipe.
Provided by William Uncle Bill
Categories Vegetable
Time 45m
Yield 6 Sushi rolls
Number Of Ingredients 10
Steps:
- Suggested ingredients to use for Sushi rolls, use at least 4 items of your choice.
- Smoked salmon strips.
- Pickled ginger.
- Cucumber, peeled and cut into 1/8 inch thick slices.
- Avocado, peeled and cut into 1/4 inch thick strips.
- Steamed asparagus.
- Sweet red pepper strips.
- Carrot, peeled and cut into thin strips.
- Green onions.
- Cooked fresh shrimp.
- PREPARING SUSHI RICE.
- Rinse the rice at least 2 times in cold water, then drain well.
- In a rice cooker add the 2 1/4 cups of cold water and 1 1/2 cups of rice. Place cover, press the switch to cook. The cooker will shut off automatically in approximately 20 minutes. Do not lift lid while cooking.
- If using a saucepan, add the water and rice and bring to boil. Reduce heat to simmer, cover and cook for 18 to 20 minutes. Do not lift lid while cooking.
- When rice is cooked, remove to a large bowl and let rice cool slightly.
- In the meantime, in a small saucepan, add the Japanese Sushi Seasoning, Mirin, salt and sugar. Slowly bring to boil and cook until the sugar is completely dissolved, and continue to cook for another 5 minutes, stirring occasionally. Remove from heat and let cool until just warm.
- Use a small electric fan to fan the rice while adding the seasoning mixture.
- Pour the seasoning mixture over the rice in small amounts, fanning and gently stirring with a wooden spoon to coat the rice.
- Place rice in the refrigerator to cool and the rice to fully absorb the seasoning mixture.
- Preparing Sushi California Rolls.
- Lay 1 sheet of Nori seaweed with shiny side down on a bamboo sushi mat.
- Spread the wasabi paste over the Nori sheet to within 1 inch of the top end.
- Spread a 1/4 inch layer of cooled rice over the Nori sheet to within 1 inch of the top end (the farthest part of the sheet from you.
- Sprinkle some soy sauce over the rice if desired.
- Lay your selected ingredients in a horizontal line on the rice across the Nori sheet at the edge nearest you.
- As a suggestion, use smoked salmon, pickled ginger, avocado slices, green onions, carrot strips, cucumber strips, and sweet red pepper strips.
- Using the bamboo mat, start rolling from the edge closest to you over the filling, moving the front edge of the mat ahead as you roll, rolling fairly tightly.
- Dampen the top edge with water to seal the edge of the Sushi roll.
- Remove the Sushi roll from the mat and slice the roll cross-wise into about 1/2 inch thick round pieces.
- Make a mixture of 3 tablespoons of soy sauce and 1 teaspoon of wasabi paste, mixed well and use this as a dip if desired.
- Refrigerate any unused sushi rolls.
- Note: To thinly slice the carrots and cucumbers, use a potato peeler.
BEEFY SPANISH RICE
This is my mom's seasoned rice recipe and is a main dish that is delicious with cornbread, black-eyed peas and turnip greens. It tastes even better when it's been refrigerated overnight and reheated!
Provided by Donna L
Categories Mexican Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, heat the oil. Add the rice, onion and bell pepper and saute for 5 minutes, or until onions are tender. Add the ground beef and saute until browned. Drain excess oil and fat.
- Add the corn, tomato sauce, ketchup and water. Reduce heat to low, cover and simmer for 20 minutes or until rice is cooked, stirring occasionally. Season with salt, pepper and garlic powder to taste.
Nutrition Facts : Calories 364.6 calories, Carbohydrate 20.9 g, Cholesterol 64.3 mg, Fat 25 g, Fiber 1.7 g, Protein 15.1 g, SaturatedFat 8.8 g, Sodium 496 mg, Sugar 7.1 g
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