Time 1h5m Yield 8-10 servings. Number Of Ingredients 8 Steps:
In a large skillet, cook bacon until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute onion until tender. Remove and set aside. , In a small skillet, heat oil over medium heat. Add rice; cook and stir until golden brown. Reduce heat; stir in broth. Cover and simmer for 20 minutes. Stir in the bacon, onion, peppers and tomatoes. Cover and simmer 25-30 minutes longer or until rice is tender and most of the liquid is absorbed.
Yield 4 servings Number Of Ingredients 7 Steps:
Season the sushi rice with the rice vinegar, fanning and stirring until room temperature. On a rolling mat, place one sheet of nori with the rough side facing upwards. Wet your hands and grab a handful of rice and place it on the nori. Spread the rice evenly throughout the nori without mashing the rice down. Season rice with a pinch of sesame seeds, if using, then flip it over so the nori is facing upwards. Arrange, in a horizontal row 1 inch (2.5 cm) from the bottom, the crab followed by a row of avocado and a row of cucumber. Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape. Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions. Enjoy!
Time 25m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Combine all ingredients and place in a greased 2 quart shallow casserole. Bake 25 minutes at 325 degrees or microwave until heated through. Can be assembled the day before (tastes even better). Or can be frozen before baking. Defrost before baking.
Time 1h10m Yield 4-6 servings. Number Of Ingredients 9 Steps:
In a 2-qt. baking dish, combine all ingredients. Cover and bake at 350° for 1 to 1-1/4 hours or until rice is tender, stirring occasionally. Discard bay leaf.
Time 1h Number Of Ingredients 9 Steps:
In large skillet, saute onions in butter until limp. Add rice, sour cream, cottage cheese, bay leaf, salt and pepper. Mix together. In a greased 13 x 9-inch pan put a layer of rice, then a layer of chilies, alternately. (Use about a total of 1 1/3 cups cheese in each layer). Repeat, ending with a layer or rice. Bake for 25 minutes in a 375 degrees F oven. Remove from oven and remove and discard bay leaf. Sprinkle remaining 1/3 cup grated cheese over top and return to bake 10 minutes longer.
Time 55m Yield 12-15 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Grease bottom of 9" x 13" casserole dish with butter or cooking spray. Melt butter in skillet over medium heat. Saute onions in butter until very soft, stirring constantly. Add garlic during last two minutes of cooking. In large bowl combine cooked rice, onion/garlic/butter mixture, sour cream, cottage cheese, chilis, salt and pepper. Layer half the rice mixture in bottom of casserole dish and top with half of shredded cheese. Repeat with remainder of rice mixture; top with remainder of cheese. (If making ahead of time, cover with plastic wrap after everything is assembled and refrigerate up to a day. Remember to let your dish come to room temperature before you place it in the oven.). Bake for 30 - 40 minutes or until cheese is bubbly.
Time 1h20m Yield 5 Number Of Ingredients 12 Steps:
Prepare filling: Toss crabmeat and avocado together in a bowl and place in the refrigerator to chill until needed. Bring water to a boil on the stovetop. Add rice, stir, cover, and remove from heat. Set aside until water is absorbed, about 5 minutes, then fluff with a fork. When the rice is set up and still hot, blend in cream cheese, soy sauce, garlic salt, and pepper until the cream cheese is fully incorporated and no chunks remain. Scoop out a golf ball-sized handful of the rice mixture and flatten it into a patty. Add about a heaping teaspoon of the avocado-crab filling into the center. Cup your hand and close the rice around the filling. Roll between your hands if needed to seal and get a good round shape; patch any holes with more rice if needed. Roll in bread crumbs until well coated. Repeat to make remaining balls. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Add 1 to 2 balls to the hot oil at a time. If not fully submerged, let each side of the ball fry until golden brown, about 30 seconds per side. Remove to a paper towel-lined plate to drain. Continue to fry remaining rice balls. Combine mayonnaise and Sriracha for dipping sauce. Serve with rice balls.
Time 15m Yield 4 servings Number Of Ingredients 11 Steps:
Working in batches, add the cauliflower to a food processor and pulse until the mixture resembles rice. Set aside. Heat a large skillet over medium heat. Add the oil and cook the onion and garlic, stirring often, for 2 minutes. Add the bell pepper and cook, stirring often, for 1 minute. Add the cauliflower rice, cumin, paprika, salt and black beans and cook, stirring occasionally, until the cauliflower is tender, about 3 minutes. Stir in the salsa and cook for 1 more minute. Stir in the cilantro and serve.
