Time 20m Yield 6 servings. Number Of Ingredients 5 Steps:
In a large saucepan, combine the rice, water, soup mix and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender.
Time 20m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Heat oil in a skillet. Add onion, carrot, celery, and red pepper; cook 5 minutes or until tender. Add broth; bring to a boil. Stir in rice and peas; cover. Simmer 5 minutes. Remove from heat. Let stand 5 minutes before serving. ****To save time, replace all the veggies with 3 cups frozen mixed vegetables or frozen broccoli florets and add them when you would have added the peas.
Time 50m Yield 6 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate. Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.
Time 2h10m Yield 5 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil. Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir. Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.
Time 10m Yield Makes 4 servings. Number Of Ingredients 7 Steps:
Combine broth, zucchini, water and dill in medium saucepan. Bring to boil on medium-high heat. Stir in rice; cover. Remove from heat. Let stand 5 min. Add tomatoes and cheese. Stir gently until well blended.
Time 25m Yield 10 servings. Number Of Ingredients 7 Steps:
In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Remove from the heat; add lemon juice. Fluff with a fork.
Time 45m Yield 8 Number Of Ingredients 12 Steps:
In small bowl, mix paprika, all-purpose seasoning and red pepper; set aside. In 12-inch skillet, heat oil and butter over high heat until butter is melted. Add chicken and half of the paprika mixture; cook and stir over high heat until chicken is white. Remove chicken from skillet; set aside. Add bell peppers and onion to skillet; cook and stir 1 minute. Stir in mushrooms, tomatoes and remaining paprika mixture; cook and stir 1 minute. Stir in chicken, uncooked rice and seasoning mixes (from Chicken Helper boxes) and broth. Heat to boiling; reduce heat to low. Cover; cook 15 to 20 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.
Time 20m Yield 2 servings. Number Of Ingredients 8 Steps:
In a small saucepan over medium heat, saute rice and onion in oil until rice is lightly browned. Add the tomato, pepper, water and salt; reduce heat. Cover and simmer for 5 minutes. Stir in peas and heat through.
Time 20m Yield 4 servings Number Of Ingredients 10 Steps:
Steam broccoli, cauliflower, green beans, and carrots in a vegetable steamer 5 to 10 minutes, or cook covered in a microwave with a little water until crisp-tender. Transfer to a large serving bowl. Add red pepper and mushrooms to bowl and toss to mix. In a small bowl, combine olive oil, vinegar, scallions, and thyme with a wire whisk. Drizzle over vegetables and serve. Recipe provided by Low Cholesterol Olive Oil Cookbook
Time 30m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
In a saucepan, combine the rice,water,soup mix and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender.
