Need new recipies 4 something with rice!?!
I love rice and am lookin 4 something diff!. to cook!. Any ideas!?Www@FoodAQ@Com
Answers:
CONFETTI RICE
1 cup rice
1-1/3 cups water or broth
1 tsp!. salt
1 tsp!. garlic powder
1 cup carrots, very thin 2 inch long strips
1/2 cup chopped red onion
1 cup cut zucchini, 1/4 inch squares
1/2 cup frozen corn kernels
1/2 cup diced red bell pepper
1/2 cup frozen peas
2 Tbsp!. chopped parsley
1 Tbsp thyme or marjoram
Place rice, water, salt and garlic powder in a pot with a tight fitting lid!. Bring to a boil, then lower heat to simmer!. After 10 minutes, add carrots and onion!. Steam another 5 minutes, then add remaining vegetables!. Remove from heat, leaving lid on another 5 minutes!. Fluff rice and distribute vegetables throughout rice!. Sprinkle with herbs and serve!.
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Baked Rice Pudding
3 slightly beaten eggs
1? cups milk
? cup heavy cfeam
1? cups cooked rice
? cup sugar
? cup raisins, optional
1 tsp!. vanilla
? tsp!. salt
ground cinnamon and nutmeg
In bowl, combine all ingredients!. Mix well!. Bake in a greased 10x6x2" baking dish at 325oF for 50 minutes till knife inserted halfway between center and edge comes out clean!. Serve warm or chilled!. Serves 6
VANILLA SAUCE:
? cup butter
? cup brown sugar
? cup heavy cream
2 teaspoons vanilla
Combine all ingredients in saucepan, whisking, and bring to a boil!. Remove from heat and serve over warm rice pudding!.
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Sticky Rice with Coconut Sauce
This simple dessert is what the Thai would call a "sweet snack!." Dessert is not a popular course in Thailand because of the heat and humidity, but they do enjoy a light treat such as this or simply serve fruit at the end of the meal!.
1? cups Thai sticky rice (khao niao)
1 can (19 ounces) unsweetened coconut milk
1/4 cup sugar
1/4 teaspoon salt
2 mangoes, peeled and sliced
6 sprigs mint
In a large bowl, combine the rice and enough water to cover by 2-inches!. Soak for at least 6 hours or up to 24 hours!. Drain!.
Inside a wok, place a bamboo steamer and line the steamer with parchment paper!. Add enough water to come up just below the bottom steamer rack, 1 to 1 1/2 inches!. Bring the water to a boil!. Add the rice to the bottom steamer rack, reduce the heat to medium-low, cover, and steam until rice is tender, 20 to 25 minutes!. Remove from the heat and transfer the rice to a bowl!.
Open the coconut milk and skim the thick cream from the top into a small saucepan!. (Reserve the leftover coconut milk for another recipe!.) Add the sugar and salt to the coconut cream and bring to a boil!. Cook, stirring, until the sugar dissolves, about 1 minute!. Pour over the rice, mix well, cover and set aside until liquid is absorbed, about 30 minutes!.
Serve at room temperature with mango slices!. Garnish with mint sprigs!. (The finished dish can be kept, covered, at room temperature for 6 to 8 hours!. Don't refrigerate or the rice will harden!.)
--Emeril Lagasse
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Lynn's Broccoli Rice Casserole
? cup chopped onion
? cup chopped celery (*I will often leave out if I have none)
4 T!. margarine
2 cups cooked rice
1 (10? oz) can cream of mushroom soup
2 (10-oz) pkg!. frozen chopped broccoli, barely cooked and drained
1 (8 oz) jar Cheese Whiz (*I will often use a chub of Kraft Garlic Cheese or Tostitoes Nacho Cheese, whatever I have around)
1 4-oz) can water chestnuts, diced
Saute’ onions and celery in margarine!. Mix all ingredients!. Put into a greased 2-qt!. baking dish!. Bake at 350oF for 25 minutes or until bubbly!. Serves 8!. Enjoy!!
--“River Road Recipes 2” cookbook
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Texas-Style Spanish Rice
1/4 cup chopped onions
1/4 cup chopped green peppers
2 tablespoons cooking oil
1 cup uncooked long grain rice
1/2 cup tomatoes with green chilies
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 cups water
2 to 3 tablespoons chopped fresh cilantro, optional
In a skillet, sauté onion and green pepper in oil for about 2 minutes!. Add rice and stir until coated with oil!. Add tomatoes, turmeric, cumin, salt, garlic powder and water; bring to a boil!. Reduce heat and simmer, covered, about 20 minutes or until liquid is absorbed!. Add cilantro if desired!.
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Fried Rice with Ham
Serves 4!.
3 large eggs, lightly beaten w/ 2 tsp!. waer
2 Tbsp vegetable oil, divided
? tsp!. toasted sesame oil
Coarse salt to taste
4 green onions, thinly sliced diagonally (both white and green parts)
4 garlic cloves, minced
5 oz!. ham, thinly sliced and chopped (can use cooked chicken, pork, or shrimp as well)
4 cups cold cooked rice
3 Tbsp!. rice vinegar
1 cup frozen peas, thawed
In a large nonstick skillet, heat 1 Tbsp!. oil, swirling to coat!. Beat eggs, with 2 tsp!. water and ? tsp!. coarse salt!. Cook in skillet, moving cooked eggs aside gently to allow raw eggs to run in their place, about 2 minutes!. Transfer to plate; when cool enough to handle, cut into strips!.
Www@FoodAQ@Com
1 cup rice
1-1/3 cups water or broth
1 tsp!. salt
1 tsp!. garlic powder
1 cup carrots, very thin 2 inch long strips
1/2 cup chopped red onion
1 cup cut zucchini, 1/4 inch squares
1/2 cup frozen corn kernels
1/2 cup diced red bell pepper
1/2 cup frozen peas
2 Tbsp!. chopped parsley
1 Tbsp thyme or marjoram
Place rice, water, salt and garlic powder in a pot with a tight fitting lid!. Bring to a boil, then lower heat to simmer!. After 10 minutes, add carrots and onion!. Steam another 5 minutes, then add remaining vegetables!. Remove from heat, leaving lid on another 5 minutes!. Fluff rice and distribute vegetables throughout rice!. Sprinkle with herbs and serve!.
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Baked Rice Pudding
3 slightly beaten eggs
1? cups milk
? cup heavy cfeam
1? cups cooked rice
? cup sugar
? cup raisins, optional
1 tsp!. vanilla
? tsp!. salt
ground cinnamon and nutmeg
In bowl, combine all ingredients!. Mix well!. Bake in a greased 10x6x2" baking dish at 325oF for 50 minutes till knife inserted halfway between center and edge comes out clean!. Serve warm or chilled!. Serves 6
VANILLA SAUCE:
? cup butter
? cup brown sugar
? cup heavy cream
2 teaspoons vanilla
Combine all ingredients in saucepan, whisking, and bring to a boil!. Remove from heat and serve over warm rice pudding!.
---------------------------
Sticky Rice with Coconut Sauce
This simple dessert is what the Thai would call a "sweet snack!." Dessert is not a popular course in Thailand because of the heat and humidity, but they do enjoy a light treat such as this or simply serve fruit at the end of the meal!.
1? cups Thai sticky rice (khao niao)
1 can (19 ounces) unsweetened coconut milk
1/4 cup sugar
1/4 teaspoon salt
2 mangoes, peeled and sliced
6 sprigs mint
In a large bowl, combine the rice and enough water to cover by 2-inches!. Soak for at least 6 hours or up to 24 hours!. Drain!.
Inside a wok, place a bamboo steamer and line the steamer with parchment paper!. Add enough water to come up just below the bottom steamer rack, 1 to 1 1/2 inches!. Bring the water to a boil!. Add the rice to the bottom steamer rack, reduce the heat to medium-low, cover, and steam until rice is tender, 20 to 25 minutes!. Remove from the heat and transfer the rice to a bowl!.
Open the coconut milk and skim the thick cream from the top into a small saucepan!. (Reserve the leftover coconut milk for another recipe!.) Add the sugar and salt to the coconut cream and bring to a boil!. Cook, stirring, until the sugar dissolves, about 1 minute!. Pour over the rice, mix well, cover and set aside until liquid is absorbed, about 30 minutes!.
Serve at room temperature with mango slices!. Garnish with mint sprigs!. (The finished dish can be kept, covered, at room temperature for 6 to 8 hours!. Don't refrigerate or the rice will harden!.)
--Emeril Lagasse
---------------------------
Lynn's Broccoli Rice Casserole
? cup chopped onion
? cup chopped celery (*I will often leave out if I have none)
4 T!. margarine
2 cups cooked rice
1 (10? oz) can cream of mushroom soup
2 (10-oz) pkg!. frozen chopped broccoli, barely cooked and drained
1 (8 oz) jar Cheese Whiz (*I will often use a chub of Kraft Garlic Cheese or Tostitoes Nacho Cheese, whatever I have around)
1 4-oz) can water chestnuts, diced
Saute’ onions and celery in margarine!. Mix all ingredients!. Put into a greased 2-qt!. baking dish!. Bake at 350oF for 25 minutes or until bubbly!. Serves 8!. Enjoy!!
--“River Road Recipes 2” cookbook
----------------------------
Texas-Style Spanish Rice
1/4 cup chopped onions
1/4 cup chopped green peppers
2 tablespoons cooking oil
1 cup uncooked long grain rice
1/2 cup tomatoes with green chilies
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 cups water
2 to 3 tablespoons chopped fresh cilantro, optional
In a skillet, sauté onion and green pepper in oil for about 2 minutes!. Add rice and stir until coated with oil!. Add tomatoes, turmeric, cumin, salt, garlic powder and water; bring to a boil!. Reduce heat and simmer, covered, about 20 minutes or until liquid is absorbed!. Add cilantro if desired!.
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Fried Rice with Ham
Serves 4!.
3 large eggs, lightly beaten w/ 2 tsp!. waer
2 Tbsp vegetable oil, divided
? tsp!. toasted sesame oil
Coarse salt to taste
4 green onions, thinly sliced diagonally (both white and green parts)
4 garlic cloves, minced
5 oz!. ham, thinly sliced and chopped (can use cooked chicken, pork, or shrimp as well)
4 cups cold cooked rice
3 Tbsp!. rice vinegar
1 cup frozen peas, thawed
In a large nonstick skillet, heat 1 Tbsp!. oil, swirling to coat!. Beat eggs, with 2 tsp!. water and ? tsp!. coarse salt!. Cook in skillet, moving cooked eggs aside gently to allow raw eggs to run in their place, about 2 minutes!. Transfer to plate; when cool enough to handle, cut into strips!.
Www@FoodAQ@Com
Spicy chicken fried rice
Ingredients
1/4 cup carrot, very small dice
1/4 cup cabbage (shredded)
1/4 cup peas
4 ounces cooked chicken, diced
2 cups cooked rice
3 tablespoons oil
1 egg (beaten)
1/4 cup green onion (chopped)
1 teaspoon chili-garlic sauce (or more!)
2 tablespoons soy sauce
Directions
1On a heated wok, add 1 tablespoon of oil!. Cook egg and set aside!.
2Add remaining 2 tablespoons of oil, stir-fry chicken, cabbage, carrots and peas for 2 minutes!. Add rice, Soy Sauce and Chili Garlic Sauce!. Cook until heated through!.
3Toss in cooked egg!. Serve with chopped green onions!.
Www@FoodAQ@Com
Ingredients
1/4 cup carrot, very small dice
1/4 cup cabbage (shredded)
1/4 cup peas
4 ounces cooked chicken, diced
2 cups cooked rice
3 tablespoons oil
1 egg (beaten)
1/4 cup green onion (chopped)
1 teaspoon chili-garlic sauce (or more!)
2 tablespoons soy sauce
Directions
1On a heated wok, add 1 tablespoon of oil!. Cook egg and set aside!.
2Add remaining 2 tablespoons of oil, stir-fry chicken, cabbage, carrots and peas for 2 minutes!. Add rice, Soy Sauce and Chili Garlic Sauce!. Cook until heated through!.
3Toss in cooked egg!. Serve with chopped green onions!.
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This is my favorite rice side dish
Apricot Pine Nut Pilaf
3 tablespoons butter
1/4 cup pine nuts or blanched slivered almonds
1 cup uncooked regular rice
1 (14 1/2 ounce) can chicken broth
1/2 cup chopped dried apricots
1/2 cup thinly sliced green onions
Melt butter in medium skillet over medium high heat!. Add nuts; cook, stirring for 2-3 minutes until lightly browned!. Remove nuts from pan!. Add rice; cook, stirring for 3 to 5 minutes or until golden brown!. Stir in broth and bring to a boil!. Reduce heat!. Cover; simmer 20 minutes or until tender!. Add nuts, apricots and onions; Cook covered over low heat 5 minutes!. Yield: 7 1/2 cup servingsWww@FoodAQ@Com
Apricot Pine Nut Pilaf
3 tablespoons butter
1/4 cup pine nuts or blanched slivered almonds
1 cup uncooked regular rice
1 (14 1/2 ounce) can chicken broth
1/2 cup chopped dried apricots
1/2 cup thinly sliced green onions
Melt butter in medium skillet over medium high heat!. Add nuts; cook, stirring for 2-3 minutes until lightly browned!. Remove nuts from pan!. Add rice; cook, stirring for 3 to 5 minutes or until golden brown!. Stir in broth and bring to a boil!. Reduce heat!. Cover; simmer 20 minutes or until tender!. Add nuts, apricots and onions; Cook covered over low heat 5 minutes!. Yield: 7 1/2 cup servingsWww@FoodAQ@Com
Vegetable-Stuffed Oven Baked Sole with Brown RiceMakes: 4 servings
Ingredients:
2 tsp!. olive oil
1 bag (12 ounces) broccoli slaw
1 carton (18!.3 ounces) Campbell's? V8? Garden Broccoli Soup
1 1/2 cups water
Freshly ground black pepper
1 cup uncooked instant brown rice
1 bag (10 ounces) fresh baby spinach, coarsely chopped
4 sole fillets (about 1 pound)
1 tbsp!. lemon juice
Directions:
Heat the oil in a 10-inch skillet over medium-high heat!. Add the broccoli slaw and cook for 5 minutes or until it's tender!. Stir 1/2 cup soup and 1/2 cup water in the skillet and heat to a boil!. Reduce the heat to low!. Cook for 5 minutes!. Season with the black pepper!.
Stir the remaining soup, water and rice in an 11 x 8-inch shallow baking dish!. Top with the spinach!.
Divide the broccoli slaw mixture among the fish fillets!. Roll up the fillets and place seam-side down on the spinach in the baking dish!. Drizzle with the lemon juice!. Season with the black pepper!. Cover the dish!.
Bake at 375°F!. for 25 minutes or until the rice is tender and the fish flakes easily when tested with a fork!.
Www@FoodAQ@Com
Ingredients:
2 tsp!. olive oil
1 bag (12 ounces) broccoli slaw
1 carton (18!.3 ounces) Campbell's? V8? Garden Broccoli Soup
1 1/2 cups water
Freshly ground black pepper
1 cup uncooked instant brown rice
1 bag (10 ounces) fresh baby spinach, coarsely chopped
4 sole fillets (about 1 pound)
1 tbsp!. lemon juice
Directions:
Heat the oil in a 10-inch skillet over medium-high heat!. Add the broccoli slaw and cook for 5 minutes or until it's tender!. Stir 1/2 cup soup and 1/2 cup water in the skillet and heat to a boil!. Reduce the heat to low!. Cook for 5 minutes!. Season with the black pepper!.
Stir the remaining soup, water and rice in an 11 x 8-inch shallow baking dish!. Top with the spinach!.
Divide the broccoli slaw mixture among the fish fillets!. Roll up the fillets and place seam-side down on the spinach in the baking dish!. Drizzle with the lemon juice!. Season with the black pepper!. Cover the dish!.
Bake at 375°F!. for 25 minutes or until the rice is tender and the fish flakes easily when tested with a fork!.
Www@FoodAQ@Com
Mexican Rice
1 onion, chopped
1 tablespoon butter
1 cup white rice
1 can Rotel tomatoes original or spicy , Drain, reserving liquid
1 teaspoon salt
1 teaspoon chili powder
water
In a saucepan, melt butter and add onion!. Sautee until tender!. Stir in rice, tomatoes and seasonings!. In a 2 cup measuring cup, add reserved liquid from tomatoes and just enough water to make 2 cups!. Add to rice!. Bring to a boil, cover, reduce to low and let simmer about 20 minutes!. Remove from heat and let sit for 5 minutes before serving!.
Red Beans and Rice
Rice, garlic and onion are combined with beans, tomatoes and spices!. also good with sliced smoked sausage for a complete meal!.
2 tablespoons olive oil
1 onion, chopped
? cup bell pepper, chopped
2 cloves garlic, minced
1 cup white rice
2 cups chicken broth
? teaspoon cumin
? teaspoon ground cayenne pepper
1 can kidney beans, drained
? cup tomatoes, seeded and chopped
In a stockpot over medium high heat, heat the oil, add onion, bell pepper and garlic and saute for 4 minutes!. Add rice and saute for 2 minutes!. Add broth, bring to a boil, cover and lower temp!. Simmer for 20 minutes!.
Add spices, beans and tomatoes, stir well!. Serve immediately!.
Rice Pilaf
1 tablespoon butter
2 tablespoons olive oil
1 onion, chopped
2 cups white rice
4 cups chicken broth
salt and pepper
Melt butter with oil in large saucepan over medium heat!. Add onion and sautee until tender!. Add rice and cook for 2 minutes!. Pour in broth and seasoning, bring to a boil, stirring frequently!. Cover, reduce to low heat, simmer for 20 minutes!. Remove from heat and let sit for 5 minutes before serving!.
Broccoli and Rice Casserole
1 package frozen chopped broccoli
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup instant rice
1 cup Velveeta Cheese, cubed
? cup celery, chopped
? cup onion, chopped
2 tablespoons butter
Sautee celery and onion in butter until tender!. Add broccoli, cover and let cook for 10 minutes!. Stir in remaining ingredients!. Pour into greased casserole dish!. Bake 1 hour at 300 degrees!.
Www@FoodAQ@Com
1 onion, chopped
1 tablespoon butter
1 cup white rice
1 can Rotel tomatoes original or spicy , Drain, reserving liquid
1 teaspoon salt
1 teaspoon chili powder
water
In a saucepan, melt butter and add onion!. Sautee until tender!. Stir in rice, tomatoes and seasonings!. In a 2 cup measuring cup, add reserved liquid from tomatoes and just enough water to make 2 cups!. Add to rice!. Bring to a boil, cover, reduce to low and let simmer about 20 minutes!. Remove from heat and let sit for 5 minutes before serving!.
Red Beans and Rice
Rice, garlic and onion are combined with beans, tomatoes and spices!. also good with sliced smoked sausage for a complete meal!.
2 tablespoons olive oil
1 onion, chopped
? cup bell pepper, chopped
2 cloves garlic, minced
1 cup white rice
2 cups chicken broth
? teaspoon cumin
? teaspoon ground cayenne pepper
1 can kidney beans, drained
? cup tomatoes, seeded and chopped
In a stockpot over medium high heat, heat the oil, add onion, bell pepper and garlic and saute for 4 minutes!. Add rice and saute for 2 minutes!. Add broth, bring to a boil, cover and lower temp!. Simmer for 20 minutes!.
Add spices, beans and tomatoes, stir well!. Serve immediately!.
Rice Pilaf
1 tablespoon butter
2 tablespoons olive oil
1 onion, chopped
2 cups white rice
4 cups chicken broth
salt and pepper
Melt butter with oil in large saucepan over medium heat!. Add onion and sautee until tender!. Add rice and cook for 2 minutes!. Pour in broth and seasoning, bring to a boil, stirring frequently!. Cover, reduce to low heat, simmer for 20 minutes!. Remove from heat and let sit for 5 minutes before serving!.
Broccoli and Rice Casserole
1 package frozen chopped broccoli
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup instant rice
1 cup Velveeta Cheese, cubed
? cup celery, chopped
? cup onion, chopped
2 tablespoons butter
Sautee celery and onion in butter until tender!. Add broccoli, cover and let cook for 10 minutes!. Stir in remaining ingredients!. Pour into greased casserole dish!. Bake 1 hour at 300 degrees!.
Www@FoodAQ@Com
Mexican Rice Pudding/Arroz Con Leche
6 (change servings and units)
Ingredients
1 1/2 cups long-grain white rice, uncooked
2 cups water
1 large cinnamon stick (or 2 smaller ones)
4 cups milk, warmed (see description)
1/2 teaspoon vanilla (or more, to taste)
3/4 cup sugar
Directions
1 In a large saucepan or pot, combine water, rice and cinnamon sticks and bring to a boil!. Reduce heat to simmer, cover pot and heat for 10 minutes or until water is absorbed!.
2 Add the warmed milk, cover and continue to cook over low heat for another 15-20 minutes stirring after 8-10 minutes!. (The mixture will thicken as the rice absorbs the milk)!.
3 Add the sugar and vanilla and continue to simmer (uncovered) for 3-5 minutes to dissolve sugar completely (It will thicken even more as it cools)!.
4 Place into a large serving dish or individual custard cups!. Place cinnamon stick on top and sprinkle with ground cinnamon for garnish if desired!. Serve warm or cold, for dessert, snack, or breakfast!.
Hope you like this!. It is about as different as I could think of!. Delicious too!.Www@FoodAQ@Com
6 (change servings and units)
Ingredients
1 1/2 cups long-grain white rice, uncooked
2 cups water
1 large cinnamon stick (or 2 smaller ones)
4 cups milk, warmed (see description)
1/2 teaspoon vanilla (or more, to taste)
3/4 cup sugar
Directions
1 In a large saucepan or pot, combine water, rice and cinnamon sticks and bring to a boil!. Reduce heat to simmer, cover pot and heat for 10 minutes or until water is absorbed!.
2 Add the warmed milk, cover and continue to cook over low heat for another 15-20 minutes stirring after 8-10 minutes!. (The mixture will thicken as the rice absorbs the milk)!.
3 Add the sugar and vanilla and continue to simmer (uncovered) for 3-5 minutes to dissolve sugar completely (It will thicken even more as it cools)!.
4 Place into a large serving dish or individual custard cups!. Place cinnamon stick on top and sprinkle with ground cinnamon for garnish if desired!. Serve warm or cold, for dessert, snack, or breakfast!.
Hope you like this!. It is about as different as I could think of!. Delicious too!.Www@FoodAQ@Com
i think
CURRIED CHICKEN & RICE
3 tbsp!. butter
3/4 c!. chopped onion
1/2 c!. diced green pepper
1/4 c!. thinly sliced carrot
3/4 tsp!. curry powder
3/4 tsp!. salt
1 c!. reg!. white rice
1 can (8 oz!.) tomatoes
1 can (13 3/4 oz!.) chicken broth
1 1/4 to 1/2 c!. diced chicken or turkey
1/4 to 1/2 c!. chopped dry roasted peanuts
In large skillet, in hot butter saute onion, green pepper and carrot for 5 minutes!. Add curry powder and salt and stir 1 minute!. Add rice, tomatoes and chicken broth and boil about 15 minutes!. Stir in chicken and peanuts, heat through!. Makes 4 servings!.
Www@FoodAQ@Com
CURRIED CHICKEN & RICE
3 tbsp!. butter
3/4 c!. chopped onion
1/2 c!. diced green pepper
1/4 c!. thinly sliced carrot
3/4 tsp!. curry powder
3/4 tsp!. salt
1 c!. reg!. white rice
1 can (8 oz!.) tomatoes
1 can (13 3/4 oz!.) chicken broth
1 1/4 to 1/2 c!. diced chicken or turkey
1/4 to 1/2 c!. chopped dry roasted peanuts
In large skillet, in hot butter saute onion, green pepper and carrot for 5 minutes!. Add curry powder and salt and stir 1 minute!. Add rice, tomatoes and chicken broth and boil about 15 minutes!. Stir in chicken and peanuts, heat through!. Makes 4 servings!.
Www@FoodAQ@Com
Brown chicken in a skillet!. Place the chicken in an oven safe dish and pour a mixture of Campbell's mushroom soup and milk over the chicken!. Bake at 375 degrees for about 30-45 minutes or so!. Cook rice as directed on box!. Plate chicken and then rice, pour the soup left in the pan over the rice!. Very yummy!.!.!.think you can find the exact recipes on www!.campbells!.comWww@FoodAQ@Com
Put two tablespoons of oil in a skillet
Put two cups of rice in the oil and toast till white ( you can also add diced onion for extra flavor)
add four cups of chicken broth
add corn, (You can add other veggies) and cut pieces of chicken!.
Let it steam and you have a flavorful Chicken Rice!.
Good LuckWww@FoodAQ@Com
Put two cups of rice in the oil and toast till white ( you can also add diced onion for extra flavor)
add four cups of chicken broth
add corn, (You can add other veggies) and cut pieces of chicken!.
Let it steam and you have a flavorful Chicken Rice!.
Good LuckWww@FoodAQ@Com
white rice with meatballs and brown gravy is delicious!.
you could make a stir fry and chinese style rice!.
cube steaks with a mushroom gravy over white rice!.
chicken adobo over rice!.
red beans and rice!. i use keilbasa sausage for meat!.
chicken and wild rice soup!.
Go to http://allrecipes!.com for good recipe ideas!.Www@FoodAQ@Com
you could make a stir fry and chinese style rice!.
cube steaks with a mushroom gravy over white rice!.
chicken adobo over rice!.
red beans and rice!. i use keilbasa sausage for meat!.
chicken and wild rice soup!.
Go to http://allrecipes!.com for good recipe ideas!.Www@FoodAQ@Com
why couldn`t you try sweet and sour chicken with riceWww@FoodAQ@Com