Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenRice - Arroz Con Pollo By Risa G
Famous Authors (View All Authors)
Rice - Arroz Con Pollo By Risa G Post by :biznewstoday Category :Learning Kitchen Author :Unknown Date :March 2012 Read :790

Click below to download : Rice - Arroz Con Pollo By Risa G (Format : PDF)

Rice - Arroz Con Pollo By Risa G

2 tbsp. olive oil
1 chicken -- cut-up
1 cup white rice
1 carrot -- grated
1 green pepper -- chopped
2 cloves garlic -- chopped
salt and pepper -- to taste
2 tomatoes -- chopped
1/2 cup peas -- shelled
water -- to cover

Preheat oven to 375 degrees F.

Saute one cut-up frying chicken in olive oil and remove to casserole. Then brown cup of rice, carrot, onion, green pepper and garlic cloves. Season with salt and pepper and blend well. Pour mixture over chicken and cover with enough water so that rice is swimming. Blend, cover, and bake for 30 minutes in moderate oven. Uncover and bake for another 30 minutes.
If you like this book please share to your friends :

Rice - Casserole -  Aunt Julie's Rice Rice - Casserole - Aunt Julie's Rice

Rice - Casserole -  Aunt Julie's Rice
2 cups Uncle Ben's Rice 1 whole clove garlic 2 green onions minced 1 tablespoon of chicken soup base 1 bay leaf 1 can yellow corn or Frozen corn, cooked 1 carton sour cream 1 cup grated Parmesan cheese In a large non-stick skillet, heat about 3 tabsp. Crisco oil. Add the rice, garlic (left whole), green onion, chicken soup base, and the bay leaf. Stir and cook until rice is a little transparent and about to brown. Add enough water to cover about 1/2 inch over rice mixture. Cover tightly and lower fire to a simmer. Cook until done about

Rice - Broccoli And Rice Casserole Rice - Broccoli And Rice Casserole

Rice - Broccoli And Rice Casserole
4 cups chopped cooked or steamed broccoli 2 cups cooked rice (do not use instant) 2 1/2 cups Cheddar cheese, grated, divided 1 (10 3/4 oz.) can cream of celery soup (Campbell's®) or use 3 cups cream sauce 1 (10 3/4 oz.) can cream of mushroom soup * 1 tsp. salt 1/2 tsp. pepper Preheat oven to 350° F.Mix all ingredients in large bowl; hold back 1/2 cup cheese. Put in large baking pan or casserole dish. Sprinkle top with cheese. Place in oven, no top