Time 25m Number Of Ingredients 10 Steps:
In a medium saucepan set over medium heat, melt together olive oil and butter. Add rice and stir to coat with oil/butter. Cook, stirring frequently, for about 2 to 3 minutes, until rice is toasted. Stir in chicken broth, tomato sauce, chili powder, cumin, garlic salt, oregano, and diced tomatoes (if using). Increase heat to high and bring to a boil, stirring occasionally. Stir well, reduce heat to low, place lid on pot, and cook at a gentle simmer for 20 minutes (or whatever amount of time is directed on your bag of rice; see NOTES below). If rice is not quite tender or liquid is not absorbed after 20 minutes, replace lid and cook for 2 to 4 minutes longer. Remove from heat, leave covered, and allow to rest for a few minutes. Fluff rice with a fork and serve.
Time 30m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large skillet over medium heat, saute rice in oil until lightly browned. Add the onion, garlic and salt if desired; cook over low heat until onion is tender. , Add water and broth. Bring to a boil. Reduce heat; cover and simmer until water is almost absorbed. Stir in the tomatoes, peas and carrots; cover and cook until liquid is absorbed and vegetables are heated through.
Time 30m Yield 8 serving(s) Number Of Ingredients 8 Steps:
In medium saucepan, combine all ingredients (I usually mash tomatoes with potato masher or give them a quick spin in food processor). Bring to a boil; reduce heat to low. Cover and simmer 25 minutes or until rice is done. (Unless you like sticky, gooey rice, don’t take off the lid and stir at all until it is done). Garnish with green onions and/or cheddar cheese.
Time 35m Yield 6 Number Of Ingredients 7 Steps:
Cook and stir onion, garlic, and vegetable oil in a skillet over medium heat until onions are softened, about 5 minutes. Stir rice into onion mixture and cook, stirring often, until rice becomes slightly opaque, 1 to 2 minutes. Stir chicken broth, vegetable juice, and taco seasoning into rice mixture and bring to a boil. Cover and simmer over low heat until rice has absorbed most of the liquid, about 5 minutes.
Time 35m Yield 6 Number Of Ingredients 10 Steps:
Heat butter in a frying pan over medium heat; cook and stir onion, green bell pepper, celery, and garlic until slightly tender, 5 to 10 minutes. Stir tomatoes with juice, chili powder, beef bouillon granules, and salt into onion mixture; add rice. Simmer rice mixture, stirring occasionally, until heated through and flavors are blended, 15 to 20 minutes.
Time 25m Yield 6 servings. Number Of Ingredients 11 Steps:
In a saucepan, melt butter over medium heat. Add rice; cook and stir until lightly browned. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer until the liquid is absorbed and rice is tender, 10-15 minutes. Remove bay leaf before serving.
Time 15m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Melt Butter in sauce pan. Add onions and saute until translucent. Add rice and stir to coat with butter. Cook until rice turns golden brown and smells slightly nutty,. Add tomato sauce, water, salt, pepper, and mustard. Stir. Bring to a boil, cover, and turn off heat. Let stand for 10 minutes.
Time 35m Yield 4 Number Of Ingredients 9 Steps:
In 10-inch skillet, heat oil over medium heat 1 to 2 minutes. Cook onion and uncooked rice in the oil about 5 minutes, stirring frequently, until rice is golden brown. Remove skillet from heat. Stir in bell pepper, water, salt, chili powder, garlic powder and tomato sauce. Heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and cook about 25 minutes, stirring occasionally, until rice is tender and tomato sauce is absorbed.
