Time 25m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Brown sausage, then add onion and peppers and stir-fry 2-3 minutes. Add rest of ingredients plus 2 cups water; stir well, cover and cook over low heat until rice is done and liquid absorbed.
Yield 6 Number Of Ingredients 12 Steps:
Step 1 Season chicken with chili powder and salt. Step 2 In large Dutch oven or saucepan set over medium heat, heat 2 tbsp oil. In batches to avoid crowding, add chicken and cook, turning, for 5 to 7 minutes or until starting to brown all over, adding more oil as needed. Using slotted spoon, transfer to plate as chicken is browned. Step 3 Add onion and garlic to oil in Dutch oven set over medium. Cook, stirring frequently, for 3 to 5 minutes or until starting to soften. Stir in rice, chipotle peppers and adobo sauce. Cook, stirring frequently, for 2 to 3 minutes or until well coated. Step 4 Stir in broth and bring to a boil. Stir in lime juice. Return chicken to Dutch oven. Reduce heat to medium-low. Cook, stirring frequently, for 25 minutes or until chicken is cooked through and rice is tender and has absorbed most of the liquid. Remove from heat. Cover and let stand for 10 minutes. Step 5 Before serving, fluff rice mixture with fork and garnish with cilantro. Recipe Tips: Add 1 cup frozen vegetable medley - such as peas, corn and carrots - in the last 10 minutes of cooking if desired. For a zesty addition, add 1/2 cup sliced green olives or 1/4 cup drained capers with the lime juice in Step 4.
Time 1h Yield 8 to 10 servings Number Of Ingredients 10 Steps:
Rinse the rice until the water becomes slightly clear. (This removes the starch.) Preheat the oven to 350 degrees F. In a large frying pan, heat the oil over medium-high heat. Add the sausage, onion and pepper and cook, stirring, until the vegetables soften and start to brown at the edges, 3 to 4 minutes. Stir in the tomato paste, sugar, garlic powder, salt and pepper. Stir rice into the tomato mixture and cook, uncovered, and stirring occasionally, about 5 minutes. Transfer to a 9-by-13-inch baking dish and spread into an even layer. Add just enough water to cover the rice (about 2 cups). Tightly cover with a lid or foil and bake for 30 minutes without uncovering the baking dish. Turn off the oven, remove the rice, fluff the rice, then cover and return to oven for 10 minutes more.
Time 1h20m Yield 8 Number Of Ingredients 13 Steps:
Place bacon in a pot and cook over medium-high heat, turning occasionally, until evenly browned, 7 to 10 minutes. Add bell pepper and onion to bacon grease and saute over medium heat until soft, about 5 minutes. Add sausage and cook and stir until browned, 8 to 10 minutes. Remove mixture from the pan to a bowl. Pour tomato sauce and tomato paste into the same pot, along with 1 cup water. Bring to a boil; add rice, sugar, salt, pepper, onion powder, and garlic powder. Bring back to a boil; reduce heat and let simmer over medium-low heat for 10 minutes. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Transfer the rice mixture to a 9x13-inch baking pan. Cover with foil. Bake in the preheated oven until liquid has evaporated and rice is tender, about 25 minutes.
Time 1h20m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish. Bring the rice, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and most of the liquid has been absorbed, 20 to 25 minutes. While the rice is cooking, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Reserve about 1 tablespoon of bacon drippings in the pan. Reduce heat to medium. Drain the bacon on a plate lined with paper towels; crumble the bacon once cooled enough to handle. Cook and stir the onions in the reserved bacon drippings until translucent, 5 to 8 minutes. Stir in the crumbled bacon, tomato sauce, tomato paste, sugar, Worcestershire sauce, and hot sauce; bring the mixture to a simmer, reduce heat, and simmer for 10 minutes. Spoon the cooked rice into the prepared baking dish and stir the tomato-bacon mixture into the rice until evenly combined. Cover the dish and bake in the preheated oven for 45 minutes.
Time 4h Yield 8 servings Number Of Ingredients 16 Steps:
Heat oven to 350 degrees and coat a 9-by-13-inch baking dish with cooking spray. In a large (12-inch) heavy skillet over medium heat, fry the bacon until crisp, about 3 minutes per side. Remove the bacon to paper towels to drain, leaving behind drippings. Crumble the bacon and set aside. In the same skillet, add the chopped onion, celery, bell pepper and 1 teaspoon salt, and sauté until the onion is translucent, about 5 minutes. Add garlic and sauté until fragrant, another 30 seconds. To the skillet, add the rinsed rice. Stir and toast the rice for 30 seconds. Add the crumbled bacon, tomato purée, stock, hot sauce, Cajun seasoning, sugar, pepper and cayenne. Bring the rice and vegetables to a boil, then reduce the heat to low and simmer for about 5 minutes. Taste and add salt, if needed. Carefully transfer ingredients to the greased baking dish. Cover the baking dish tightly with foil, and bake until the rice is tender, about 40 to 50 minutes. Check the rice after about 30 minutes to make sure all the liquid is absorbed, and the rice is tender. (If it’s too dry or not cooked all the way through, add a few tablespoons of water or stock at a time, if necessary, and cook a little longer.) Fluff with a fork before serving and garnish with parsley leaves.
Time 1h15m Yield 10 servings. Number Of Ingredients 10 Steps:
In a skillet, cook sausage until no longer pink; drain. , Transfer to an ungreased 2-qt. casserole; stir in the water, rice, onion, peppers, butter and pepper. Add bacon and salt if desired. Cover and bake at 350° for 45 minutes. Stir in tomatoes. Bake 15 minutes longer.
Time 1h20m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Fry bacon and remove from the pan:. Saute’onions and peppers in the bacon grease;. Add tomato paste water salt sugar and pepper. Cook uncovered slowly about 5 minutes and then add the rice another 5 minutes until mixture is bubbly then pour into the top section of a rice steamer or you can use a very large Pyrex dish. Pour mixture in and add the sausage and crumble up the bacon and mix into the rice mixture. Cover and bake for 35- 45 minutes in a preheated oven at 350 degrees or steam in steamer. I bake it now days but the family recipe says to steam it.
