Time 30m Yield 5 Number Of Ingredients 5 Steps:
Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
Time 35m Yield 8 Number Of Ingredients 7 Steps:
Place a pot over medium-heat heat; add oil and heat until oil shimmers slightly. Pour rice into the hot oil, stirring constantly, until rice is golden to dark brown, about 5 minutes. Mix water, tomatoes, onion, cilantro, and bouillon into rice. Bring to a boil. Turn off heat and cover pot tightly with a lid. Leave pot covered on hot burner until rice has absorbed all the liquid, about 20 minutes. Adjust seasonings as needed.
Time 55m Yield 8 Number Of Ingredients 8 Steps:
Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeno peppers in the butter until softened, 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. Bring rice mixture to a boil, reduce heat, cover, and simmer until rice is cooked, 40 to 45 minutes. Garnish with sour cream and Cheddar cheese to serve.
Time 35m Yield 4 Number Of Ingredients 9 Steps:
In 10-inch skillet, heat oil over medium heat 1 to 2 minutes. Cook onion and uncooked rice in the oil about 5 minutes, stirring frequently, until rice is golden brown. Remove skillet from heat. Stir in bell pepper, water, salt, chili powder, garlic powder and tomato sauce. Heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and cook about 25 minutes, stirring occasionally, until rice is tender and tomato sauce is absorbed.
Time 25m Yield 6 serving(s) Number Of Ingredients 10 Steps:
in a bowl combine broth, cumin, chili powder, salt & half a can of el pato sauce (if you can’t find el pato use regular tomato sauce). brown rice, in hot oil, in a large skillet for approximately 5 minutes flipping occasionally. add diced onion, minced garlic, sauté for 1 minute. add seasoned broth, bring to a boil. reduce heat to low, cover and simmer for 15 minutes. do not check on the rice before the 15 minutes is up, this will allow steam to escape and may make your rice turn out undercooked. most of the water will absorb before the 15 minute time limit but keep covered and continue to steam for the entire 15 minutes. this will make for perfect rice that isnt crunchy. after 15 minutes turn heat off, uncover & flip rice over. recover & let sit until everything else is ready. you can let the rice sit covered for up to 25 minutes which will cook out most of the moisture & leave perfect fluffy rice.
Time 15m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Melt Butter in sauce pan. Add onions and saute until translucent. Add rice and stir to coat with butter. Cook until rice turns golden brown and smells slightly nutty,. Add tomato sauce, water, salt, pepper, and mustard. Stir. Bring to a boil, cover, and turn off heat. Let stand for 10 minutes.
Time 40m Yield 4 Number Of Ingredients 12 Steps:
Heat oil in a skillet over medium heat. Cook and stir rice, onion, and bell pepper in hot oil until the vegetables are slightly tender and rice is lightly browned, 7 to 10 minutes. Stir diced tomatoes, vegetable juice, tomato sauce, water, sugar, lemon juice, salt, and pepper into the rice mixture. Bring to a simmer, reduce heat to medium-low, and cook at a simmer until the liquid is absorbed, about 20 minutes more.
Time 30m Yield 2 servings. Number Of Ingredients 8 Steps:
In a saucepan, saute green pepper, tomato and onion in oil until tender. Add rice; cook and stir for 2 minutes. Stir in broth, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer 25 minutes or until rice is tender.
Time 50m Yield 6 servings. Number Of Ingredients 6 Steps:
Cook brown rice according to package directions. Meanwhile, in a large nonstick skillet, saute onion and pepper in butter until tender. Stir in tomatoes and salt. Bring to a boil. , Reduce heat; simmer, uncovered, for 5-10 minutes or until slightly thickened. Stir in cooked rice; heat through.
Time 25m Yield 4 , 4 serving(s) Number Of Ingredients 5 Steps:
In a microwave-safe dish (I use a 2-cup Pyrex measuring cup), add 2 cups water and 1 Knorr Caldo de Tomate bouillon cube. Microwave for 2 minutes to heat water. Use a wooden spoon to carefully crush and mix the cube of bouillon in the water. It does not have to be perfectly mixed in, but you do want to get it dissolved. In a 4-quart or larger saucepan on medium-high heat, add 1 tablespoon olive oil. Add uncooked jasmine rice and to the pan, and stir constantly until rice is browned slightly. This should take about 1 minute. Add the water carefully, and bring to a boil. Cover saucepan, reduce heat to low, and cook for 20 minutes. At the end of cooking, fluff rice with a wooden spoon. If the rice looks too damp, leave uncovered and allow to cook for a few more minutes while stirring to prevent burning.
Time 40m Yield 6 servings, 3/4 cup each Number Of Ingredients 7 Steps:
Heat oil in large skillet on medium heat. Add onions; cook 8 min. or until golden brown, stirring occasionally and adding garlic for the last minute. Stir in rice; cook 3 min. or until lightly browned, stirring constantly. Add remaining ingredients; mix well. Bring to boil, stirring frequently; cover. Simmer on low heat 20 min. or until rice is tender and liquid is completely absorbed. Remove from heat. Let stand 5 min.; stir.
Time 20m Yield 4 servings. Number Of Ingredients 11 Steps:
In a large skillet, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain., Stir in tomato sauce, tomatoes and seasonings; bring to a boil. Add rice; heat through, stirring occasionally. Garnish with green onions, if desired.
