Time 30m Yield 4 servings Number Of Ingredients 2 Steps:

Combine the rice, salt and 1 1/2 cups water in a small saucepan and bring to a boil. Reduce heat to low, cover and simmer until all liquid is absorbed, about 18 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

Time 30m Yield 2 servings. Number Of Ingredients 10 Steps:

In a small skillet or saucepan, saute the rice and garlic in butter until rice is browned. Add broth; bring to a boil. Reduce heat; add the peppers, oregano, salt and pepper. Cover and simmer for 15 minutes or until rice is tender. Fluff with a fork. Sprinkle with parsley.

Time 30m Yield 4 serving(s) Number Of Ingredients 6 Steps:

Preheat oven to 350°F. In a medium stovetop-to-oven pot melt butter or olive oil over medium heat. Add chopped onions and cook 3 to 5 minutes, stirring until softened. Add rice and stir until well coated. Add chicken or vegetable stock, salt and pepper to taste. Bring to a boil. Cover and bake until the rice is tender and the stock is absorbed, about 20 to 25 minutes. Let stand, covered for 5 minutes before serving.

Time 20m Yield 4 servings Number Of Ingredients 9 Steps:

Heat butter in a saucepan and add onion, sweet pepper and saffron. Add rice, salt, pepper and broth and bring to boil. Cover and cook 15 minutes. Meanwhile, cut and scrape kernels from ear of corn. There should be about 3/4 cup. Stir corn into the rice mixture and cover. Cook about 2 minutes longer and serve

Time 50m Yield 4 Number Of Ingredients 13 Steps:

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes. Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt. Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.

Yield Serves 8 to 10 Number Of Ingredients 9 Steps:

Melt butter in heavy large pot over medium heat. Add onion and bell peppers and sauté until tender, about 12 minutes. Add rice, cumin and chili powder; stir 1 minute. Add broth and bring to boil, stirring occasionally. Cover pot. Reduce heat to medium-low and simmer until rice si tender and broth is absorbed, about 25 minutes. Season pilaf to taste with salt and pepper. Sprinkle with cilantro and serve.

Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:

Combine the first 4 ingredients in a food processor and puree. Put the oil in a large saucepan over medium heat and add the rice, stirring for a few minutes. Stir in all but 1 tablespoon of the onion mixture, add the salt and pepper, and cook for a couple minutes stirring. Add the stock and bring to a boil. Cover and turn heat to medium/low cooking until liquid is absorbed, about 15-20 minutes. Stir in the reserved tablespoon of the onion mixture and serve.

Time 30m Yield 6 servings Number Of Ingredients 9 Steps:

In a saucepan or sturdy casserole dish, heat the butter and oil. When hot, add the onions, and saute over medium to high heat 2 to 3 minutes. Stir in the thyme, bay leaves and rice, mixing until the rice is coated with butter and oil. Add the chicken stock, salt and pepper. Bring to a strong boil, stirring occasionally, over high heat. Then reduce the heat to very low, cover with a tight-fitting lid and cook about 20 minutes. Fluff the rice with a fork and remove bay leaf. Serve immediately with mussels.

More about “long grain white rice with corn peppers and onions recipes”

Time 25m Yield 2 servings. Number Of Ingredients 7 Steps:

In a large saucepan, bring broth to a boil; add rice. Reduce heat; cover and simmer for 1- minutes. , Meanwhile, in a small skillet, saute the red pepper and green onion in oil until tender. Stir into rice. Add the corn. Cover and cook for 5 minutes or until rice is tender. Sprinkle with Parmesan cheese.