Time 40m Yield 6 servings. Number Of Ingredients 15 Steps:
In a Dutch oven, heat oil over medium-high heat. Add the green pepper, onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer. , Add the water, tomatoes, tomato sauce and seasonings. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in beans; heat through.
Time 40m Yield 4 servings Number Of Ingredients 12 Steps:
Heat the olive oil in a large skillet over medium-high heat. Add the celery chunks, carrots and red onion. Cook, stirring occasionally, until the vegetables are slightly softened, about 2 minutes. Add the bell pepper, thyme, paprika, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the paprika is toasted, about 1 minute. Add the rice to the skillet and stir to coat. Add the tomatoes, black-eyed peas and 1 1/2 cups water. Bring to a boil, then reduce the heat to low. Cover and simmer until the rice is tender, about 15 minutes. Scatter the okra over the rice. Continue to cook, covered, until the okra is tender and the rice is cooked through, about 5 more minutes. Remove from the heat and let stand, covered, 3 minutes. Fluff the rice with a fork and sprinkle with the celery leaves. Season with salt and pepper.
Time 50m Yield 6-8 serving(s) Number Of Ingredients 14 Steps:
In a large skillet, heat oil over medium heat. Cook onion, green bell pepper, celery, and garlic in hot oil until tender, about 3-4 minutes, stirring frequently. Add water, tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed. Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes until rice is tender, stirring frequently. Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently.
Time 1h20m Yield 6 servings. Number Of Ingredients 17 Steps:
In a large nonstick skillet, saute the onion, celery, green pepper, mushrooms in oil until tender; add garlic, cook 1 minute longer. Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika, cayenne, chili powder and pepper., Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 65-70 minutes or until rice is tender and liquid is absorbed. Top each serving with 1 tablespoon sour cream.
Time 4h55m Yield 6 Number Of Ingredients 15 Steps:
Drizzle the bottom of a 4-quart slow cooker crock with olive oil. Stir tomatoes with juice, seitan, sausage, onion, green bell pepper, celery, vegetable broth, garlic, miso paste, Cajun seasoning, thyme, and oregano into crock. Cook on Low for 4 hours. Add rice to the crock and cook on High until rice is cooked through, about 30 minutes more. Garnish with parsley.
Time 45m Yield 4 Number Of Ingredients 11 Steps:
Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in rice. Cook 2 to 3 minutes, stirring occasionally, until rice is light golden brown. Stir in broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes Stir in remaining ingredients. Cover and simmer 5 to 10 minutes or until vegetables and rice are tender.
Time 1h25m Yield 12 serving(s) Number Of Ingredients 20 Steps:
Heat the oil in a large heavy pot over medium heat. Add the onions, shallots, celery, bell peppers and garlic and saute until tender, about 5 minutes. Add the eggplant, squash, and zucchini, and saute until they’re tender, about other 5 minutes or so. Add the tomatoes. Season with salt, Creole seasoning, and additional cayenne, if desired. Add the bay leaves. Add the rice and stir for 2 to 3 minutes. Heat the tomato paste in a non-stick pan and stir, making sure it doesn’t stick or burn, until the sugars in the paste begin to caramelize, and the paste begins to turn a deep mahogany color. Deglaze with some of the vegetable stock, stir and combine thoroughly. Add the tomato paste to the rest of the vegetable stock and stir until well-blended. Add the vegetable stock/tomato mixture to vegetables, stir and cover. Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed. Do not stir the jambalaya while it’s cooking. Remove from heat and let stand for 2-3 minutes. Add the green onions and mix thoroughly. Garnish with some fresh long chives, and serve with a salad and good beer.
Time 45m Number Of Ingredients 13 Steps:
Heat the oil in a large pan set over a high heat and fry the onion, celery and pepper, stirring occasionally, for 5 mins until starting to soften and colour. Stir in the spices and rice, then tip in the tomatoes and a can of water. Stir in the garlic, beans and bouillon. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid. Keep an eye on the pan towards the end of the cooking time to make sure it doesn’t boil dry - if it starts to catch, add a little more water. Stir in the parsley and serve hot.
