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Post by :earthmover
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2172
Click below to download : Rice - One Pot Rice And Beans (Format : PDF)
Rice - One Pot Rice And Beans
1 (16 oz.)can Ro-Tel® Black Bean and Corn Pico de Gallo Salsa2 1/4 cups water
1 cup converted rice
1 (15 oz.)can Ranch Style Beans -- undrained
Spray a 3-qt. saucepan with cooking spray. Over high heat, heat salsa and water to boiling; stir in rice. Reduce heat, cover and simmer 20 minutes or until rice is tender. Stir in beans; heat through.
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2 cups long-grain rice 1/4 cup olive oil 1 cup sliced black olives 1 cup sliced green olives 1 medium onion, sliced 1 tablespoon cumin seed 1/2 cup tomato -- diced 1 tablespoon granulated chicken base 1/2 teaspoon salt (more to taste) 3 cups water Preheat oven to 275. Heat shortening in a heavy saucepan over medium heat. until . Add rice and cook, stirring frequently, 3-4 minutes or until rice begins to brown. Add onion and saute 2 minutes or until onion softens. Add cumin, tomato, chicken base, salt and water and stir well to dissolve chicken base. Bring to
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1 Cup green onions, chopped with tops 2 Tablespoons butter 1 cup wild rice, rinsed well and drained 1 Tablespoon minced fresh sage, or 1 1/2 teaspoons crumbled dried 1 teaspoons fresh thyme leaves, or 1 teaspoon crumbled dried 2 cups chicken stock 1/2 cup toasted pinons (pine nuts) In an oven-proof casserole, cook onions in butter over moderately low heat, stirring until softened. Add wild rice and cook 5 minutes, stirring to coat rice. Add seasonings to taste and blend. Stir in chicken stock. Bake, covered, at 350 degrees for 1 hour, or until rice is tender. Prior to serving,
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