for a food lesson i must prepare a rice dish? any ideas? (yummmmyyy)?!

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I think a risotto would get you some good points since it is a little more difficult....but here is the standard recipe for delicious Mexican rice from here in New Mexico. Very simple. I don't know how much you have to make, but this is what I make for 4 people.

1 cup rice
2 cups water with chicken boullion cube dissolved in it
1/2 chopped onion
a couple of carrots, sliced
chopped tomato
cumin
chili powder
garlic powder
vegetable oil

Heat the oil (a little more than just coating the skillet) in a skillet that has a lid. Put in the rice and stir it often until the rice 'pops' - this will take about 5 minutes. Don't let it burn. Add the onions and carrots and the cumin and chili powder, stir for a minute or so longer. Add the water. Bring to a steady simmer and cover, lower heat. When the rice has 'vent holes' in it and there is all the water is absorbed (about 10 - 15 minutes), add the tomatoes and garlic and stir in. Turn heat off, cover, serve! The best rice you've ever had! Good luck on your assignment.

Doesn't get much easier than this.


Spanish Rice


1 3/4 cups long grain white rice
1 large onion, chopped
1 clove garlic, minced
1 tablespoon oil
1 10 ? can condensed chicken broth
1 1/3 cups water
1 8 ounce can tomato sauce
? tsp pepper

In 10 inch skillet over medium heat cook the rice, onion, and garlic in hot oil 5-7 minutes until golden, stirring frequently. Carefully add broth, water, tomato sauce and pepper, bring to a boil.

Transfer to a 2 quart casserole dish, cover and bake at 350 approx 35 minutes until liquid is absorbed.

8 side dish servings.

Spanish rice is a traditional rice dish. You can substitute ingredients based on your personal taste preferences. There are plenty of recipes available on the internet. Basic ingredients include tomatoes, peppers, bacon, hamburger, and cheese.

You could also make stuffed peppers. Take large green bell peppers and stuff them with a mixture very similar to spanish rice. They then bake until the filling is completely cooked through. Once again, plenty of recipes can be found on the internet.

Red Pepper Risotto

Ingredients:

* 1 onion, diced
* 3 green onions (scallions), sliced
* 1 red bell pepper, diced
* 3 cloves garlic, minced
* 1 tbsp olive oil
* 1 1/3 cups arborio (risotto) rice
* 1/4 tsp cayenne pepper
* 1/2 tsp red pepper flakes
* 2 1/2 cups vegetable broth
* 2/3 cup white wine
* salt and pepper, to taste

Preparation:
Sautee the onion, green onions, bell pepper and garlic in olive oil until soft, about 3 to 5 minutes. Add rice and cook for one more minute.

Add red pepper and cayenne. Begin to add vegetable broth, 1/2 cup at a time. Stir, and wait until most of the liquid has been absorbed before adding more. Continue adding vegetable broth, and then the white wine 1/2 cup at a time.

Season with salt and pepper. Sprinkle with Parmesan cheese or a vegan cheese if desired.

Rice Pilaf Recipe
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Ingredients
2 cups white rice (preferably long grain)
2 teaspoons of chicken fat or olive oil
1/2 cup chopped onion - green onion (scallions) or yellow onion
1/2 cup chopped celery
Up to 4 cups of stock (amount depends on the type of rice you are using), either chicken stock or vegetable stock for vegetarian option, or a mix of water and stock
2 teaspoons of Vegesal (or other seasoned salt)
1/4 teaspoon ground pepper
1/8 teaspoon cayenne
Method
1 Look at the cooking instructions for your rice. If your rice calls for 2 cups of water for every cup of rice then you will need a total of 4 cups of liquid. If your rice calls for 1 2/3 cups of water for every cup of rice, you will need a total of 3 1/3 cups of liquid.

You want to cook the rice in a liquid that is primarily stock - chicken stock or vegetable stock. Up to half of the liquid can be plain water, but at least half of the needed liquid should be stock. Homemade stock is the best, of course, and will make a big difference in the quality of the resulting pilaf.

Heat the measured amount of stock needed in a saucepan, at least 2-qt sized.


2 While the stock is heating, heat a large skillet on medium high heat. Add the chicken fat (or oil), melting it so it coats the bottom of the pan. Add the uncooked rice and brown the rice, stirring occasionally, for a couple of minutes. Add the onions and celery and cook a few minutes longer, until the onions begin to soften.

3 If you are using canned or boxed broth, be careful of how much seasoning you add. We usually use homemade, unsalted chicken stock, so we add 2 teaspoons of Vegesal (can use plain salt or other seasoned salt) along with ground pepper and a dash of cayenne. If you are starting with seasoned broth, you may only need to add a teaspoon of Vegesal or salt. Taste test the broth/stock. It can be a little on the salty side because the rice will absorb a lot of the salt.

4 Carefully empty the slightly browned rice into the saucepan with the stock. Bring to a simmer, reduce the heat, cover, and cook for as long as the instructions say on your package of rice. Usually between 15 to 25 minutes. Use a timer. After the set amount of cooking time, remove the pan from the heat and let sit for 10 minutes, covered. At no point during the cooking of the rice should you uncover the pan.


Note that you could also pour the stock into the pan with the rice, cover and cook. This is the more usual way to make pilaf. We have found however more consistent results by pouring the rice into the saucepan of stock.

Fluff with a fork to serve. You can also mix in heated peas, chopped parsley, toasted almonds, or raisins to the pilaf to make it more interesting.

Serves 6 to 8.

simplyrecipes.com

Fried rice :)


Serves 4 to 6

Ingredients:
?1 - 2 green onions, as desired
?2 large eggs
?1 teaspoon salt
?Pepper to taste
?4 tablespoons oil for stir-frying, or as needed
?4 cups cold cooked rice
?1 - 2 tablespoons light soy sauce or oyster sauce, as desired
Preparation:
Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

http://chinesefood.about.com/od/ricefrie…

well jambalia a meal created by New Orleans just spicy rice with spicy sausage mixed with it. the recipe should be on the internet

fried rice is the easiest you can do.

baked rice...it is so good, and not that hard to make...