Time 25m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute. Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 20 minutes. Fluff rice with a fork and stir in parsley.
Time 50m Yield 2 serving(s) Number Of Ingredients 6 Steps:
Rinse the rice under water about 2 or 3 times. Add the oil to the pot and add the onion. When starting to get a light brown color add the rice. Add water to just cover the top of the rice. Add chicken cube and pepper. The pot is covered and is left on medium heat for 30 minutes. The rice should be checked on to insure the water has not boiled off. If the water is low, add more. After 30 minutes, the rice should be done. If there is too much water , leave the cover off and leave on heat for a few more minutes to allow the water to boil off.
Time 30m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large skillet, brown rice in oil, stirring constantly. Blend in soup mix and pepper. Stir in water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the rice is tender. Stir in peas. Cover and cook for 5 minutes. Serve immediately.
Time 28m Yield 4 servings Number Of Ingredients 0 Steps:
Toast 1/2 cup broken spaghetti in a pot over medium-high heat with 2 tablespoons butter. Stir in 1 cup rice; add 2 cups chicken broth, 1 cup water, 2 garlic cloves and 1 teaspoon salt. Boil 3 minutes, then stir, cover and simmer 15 minutes. Let sit 5 minutes; fluff with a fork and smash the garlic. Stir in some butter and cilantro.
Time 50m Yield 6 Number Of Ingredients 5 Steps:
Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter. Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish. Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.
Time 25m Yield 4 servings. Number Of Ingredients 4 Steps:
Combine broth, parsley and butter in a saucepan; bring to boil. Stir in rice; cover. Reduce heat; simmer 20 minutes.
