Yield six to eight. Number Of Ingredients 14 Steps:
Put the chiles in a small saucepan. Cover with water, bring to a boil, reduce the heat, and simmer, uncovered, for 15 minutes. Remove the pot from the heat, cover it, and let the chiles soak for 10 to 15 minutes; drain. Put the chiles in a blender, add the garlic and 1/3 cup water, and blend for at least 1 min., starting at low speed and gradually turning to high speed, to make a purée; set aside. Melt 1-1/2 tsp. of the butter in a small skillet over medium to medium-low heat, add the almonds and cook, stirring often, until they are golden brown but not burned. Pour onto a plate and set aside. Heat the olive oil and the remaining butter in a large pot or Dutch oven (with a good lid) over medium heat, add the rice and onions, and sauté, stirring frequently, for 5 to 6 minutes. The rice and onions should be starting to turn golden. Turn the heat to between medium and medium high, stir in the chile purée, and continue cooking, stirring every 30 seconds, until almost all the moisture has evaporated and the rice no longer sticks together, 7 to 10 minutes. Add the broth, milk, salt, oregano, and thyme, stirring to mix well. Bring the liquid to a boil, cover the pot, turn the heat to very low, and simmer for 20 minutes. Turn off the heat, stir in the toasted almonds, cover the pot, and let the rice steam, off the heat, for about 15 minutes. Serve with a dollop of the sour cream and the avocado.
Time 40m Yield 4 to 6 servings Number Of Ingredients 17 Steps:
In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic, tomatoes and ground beef. Cook until meat is browned. Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add beans, chicken stock, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes. Fluff with fork and garnish with green onions.
Time 30m Yield 3 Number Of Ingredients 5 Steps:
Preheat oven to 325 degrees F (165 degrees C). In an 8x8 inch baking dish combine rice, soup, chile peppers and sour cream. Sprinkle Cheddar cheese on top. Bake in preheated oven for 25 minutes.
Time 35m Yield 2 Number Of Ingredients 8 Steps:
Rinse rice several times under cold water in a sieve and drain. Cook the onion, bell pepper, and carrot in lard for 2 minutes. Add the rice and cook another minute, allowing rice to get thoroughly coated with lard. Add the hot broth, and salt and bring to a boil. Reduce heat, cover and simmer for 15-20 minutes on low heat, until liquid is absorbed and rice is tender (do not stir while cooking). Fluff rice with a fork and garnish with chopped cilantro. Serve hot.
Time 43m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Rinse rice several times under cold water in a sieve and drain. Cook the onion, bell pepper, and carrot in lard for 2 minutes. Add the rice and cook another minute, allowing rice to get thoroughly coated with lard. Add the hot broth, and salt and bring to a boil. Reduce heat, cover and simmer for 15-20 minutes on low heat, until liquid is absorbed and rice is tender (do not stir while cooking). Fluff rice with a fork and garnish with chopped cilantro. Serve hot.
Time 1h Yield 6 serving(s) Number Of Ingredients 11 Steps:
Clean rice. Cover with plenty of water and boil until done. Drain and rinse with cold water. Saute chopped yellow onion in bottom of deep pot. When soft, add rice and salt and combine. Reduce heat to low and let simmer awhile. Prepare vegetable topping and let marinate. Dish rice and top with vegetables. This dish is very good with Dal Curry (another recipe I’ve posted on this board).
Time 48m Yield 6 Number Of Ingredients 10 Steps:
Place lettuce, cilantro, green chiles, tomatillos, green onions, and garlic in a blender. Puree, adding enough broth to make 3 cups liquid. Heat oil in a 2- to 3-quart saucepan over medium-high heat. Add rice and saute until opaque, about 5 minutes. Add broth mixture and salt; bring to a boil. Cover and reduce heat to low. Simmer until rice is tender, 18 to 20 minutes.
Yield Serves 6 Number Of Ingredients 8 Steps:
Heat the oven to 350 degrees. In a 3-quart ovenproof saucepan, cook the bacon over medium heat, stirring, until crispy and brown, about 5 minutes. Remove with a slotted spoon, leaving behind the fat (you’ll need a generous tablespoon to fry the rice). Set the crisp bacon aside. Add the rice to the pan and cook, stirring, until lightly browned, about 5 minutes. Add the salsa and stir for 1 minute, then add the broth, salt and green onions. Bring to a boil, stir once, cover tightly and bake for 25 minutes. Remove from the oven. Uncover and lay the shrimp on top of the rice mixture; re-cover and bake until the shrimp is opaque, 7 to 10 minutes. Sprinkle with the cilantro and crispy bacon, mix everything thoroughly with a fork and serve.
