Zippy Skillet Rice Recipes

ZIPPY SKILLET RICE

Steps:

• In a large skillet, saute rice in butter for 5 minutes or until golden brown, stirring constantly. Add the green pepper, onion and garlic. Cook and stir for 2-3 minutes or until vegetables are tender. Add the tomatoes, pimientos, chili powder, salt, pepper and turmeric. Cover and simmer for 20-25 minutes or until rice is tender. Sprinkle with cheese.

SPICY RICE SKILLET

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the next eight ingredients. Simmer, uncovered, for 10 minutes. Add rice, sour cream and cheese; cook over low heat until cheese is melted, about 6-8 minutes, stirring occasionally (do not boil). Serve over corn chips.

HEARTY SKILLET RICE

Steps:

• Cook the rice according to package instructions.
• In a large skillet over medium heat, add the oil. Add the onions, zucchini and red pepper flakes. Cook until the vegetables just begin to soften, 3 to 4 minutes. Add the ham and let cook another 3 to 4 minutes. Season with salt and pepper.
• Crack the eggs into a bowl and beat them, adding a pinch of salt and pepper. Push the vegetables to the side of the skillet, add the eggs and cook until just set. Mix the eggs and vegetables together.
• Add the rice to the skillet with the vegetables and egg and cook, stirring frequently, until the rice is hot. Reserve 1 cup of the cooked rice for the Round 2 Recipe Stuffed Cabbage Rolls, or another use. Transfer to a serving dish and serve immediately.

BEEFY RICE SKILLET

Steps:

• Cook beef in 12-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• Stir water, carrots, butter, pepper, rice mixture and contents of seasoning packet into beef. Heat to boiling; reduce heat. Cover and cook about 15 minutes or until rice and carrots are almost tender.
• Stir in broccoli. Cover and cook 5 minutes or until crisp-tender. Stir in tomatoes. Cook uncovered about 1 minute or until heated.

SIMPLE SKILLET RICE

Steps:

• In a medium to large skillet, melt butter. Add rice, dried garlic, dried onion and black pepper.
• Stirring quite frequently, saute' the mix until the rice changes to a pale brown color.
• Shake the can of broth, then open it and carefully pour it into the skillet with the rice.
• If you want to add pre-cooked meats and canned vegetables(frozen vegetables will add more time to cooking), do this now -- otherwise:.
• Add water to the point where the liquid is two times the amount of the rice, a 2 to 1 ratio. This is a key to success with this rice.
• Stir to mix it all, while bringing it to a boil.
• Turn your heat down to a simmer and cover your skillet.
• Cook for 18 to 20 minutes without lifting the cover (this is another key to success with this rice). I prefer glass lids for my pots and skillets so I can see inside my skillet without lifting the lid.
• When your rice gets holes that look like you've poked your finger in it all over, it is most likely done.
• At this point lift the lid and stir the rice to see if it's finished and to relieve the heat at the bottom and mix flavor.

ZIPPY SKILLET RICE

Steps:

• In a large skillet, saute rice in butter for 5 minutes or until golden brown, stirring constantly. Add green pepper, onion and garlic. Cook and stir for 2-3 minutes or until vegetables are tender. Add tomatoes, pimientos, chili powder, salt, pepper and turmeric; mix well. Cover and simmer for 20-25 minutes or until rice is tender. Sprinkle with cheese. Serve immediately.

ZIPPY SKILLET RICE

Steps:

• In a large skillet, saute rice in butter for 5 minutes or until golden brown, stirring constantly. Add green pepper, onion and garlic. Cook and stir for 2-3 minutes or until vegetables are tender. Add tomatoes, pimientos, chili powder, salt, pepper and turmeric; mix well. Cover and simmer for 20-25 minutes or until rice is tender. Sprinkle with cheese. Serve immediately.

ZIPPY BEANS AND RICE

Steps:

• In a skillet, combine the beans, tomatoes, corn, water, jalapeno and salt if desired. Bring to a boil; stir in rice.
• Cover and remove from the heat.
• Let stand for 5 minutes or until liquid is absorbed.
• Sprinkle with onion.
• Yield: 6 servings.