What is a good rice recipe?
Put oil in a pan and fry some white rice. CONSTANTLY stir the rice until it become a little brown. Stop frying. Add just enough water to cover the rice. Add some chicken broth to a little above the rice. Add half a can of tomatoe sauce, salt, pepper, garlic salt, cumin. Boil. Simmer, covered, until all water is absorbed.
Roasted Chicken and Fennel Risotto 1/4 cup of extra virgin olive oil 1 diced onion 1 fennel bulb “Julian style” sliced. Keep a few leaves for meal ornament. 1 1/2 cup of arborio rice 1/4 cup of balsamic vinegar 7.5 to 8 cups of hot roasted chicken broth 2 cup of diced roasted chicken 2 tablespoons of unsalted butter Fresh grounded salt and pepper In a pan, heat the olive oil at medium heat and sauté de onion and fennel for about 3 minutes until golden. Add the rice and stir for 3 to 4 minutes until the rice is opaque. Stir in the balsamic vinegar until absorbed. Incorporate 1 cup of broth to the rice mixture while stirring until the liquid is absorbed. Repeat this process until only 1/4 cup of chicken broth is left and that the rice is al dente. This process should take about 18 to 20 minutes. Stir in the remaining chicken broth, diced chicken and butter. Salt and add pepper to your taste and add a few fennel leaves on top to decorate.
Fried Rice From my Simple Recipe Collection A classic Chinese fried rice recipe. This recipe is easy to make and can be made under half hour. Ingredients – Serves 6-8 4-6 dried Chinese mushrooms 1 green pepper, cored and seeded 1 red pepper, cored and seeded 100 g/4 oz bamboo shoots 2 eggs 2 spring onions (scallions), finely chopped 2 T salt 4- T oil 6 cups/900 g/30 oz cooked rice 1 T light soy sauce (optional) Preparation Soak the dried mushrooms in warm water for 25-30 minutes, squeeze dry and discard the hard stalks. Cut the mushrooms into small cubes. Cut the green and red peppers and the bamboo shoots into small cubes. Lightly beat the eggs with about half of the spring onions and a pinch of the salt. Cooking Heat about 2 tablespoons of oil in a hot wok, add the beaten eggs and scramble until set. Remove. Heat the remaining oil. When hot, add the rest of the spring onions followed by the vegetables and stir-fry until each piece is covered with oil. Add the cooked rice and salt and
Shireen Palow (Afghan Orange Rice with Chicken) Ingredients 2 chicken breast halves, skinned and cut in half (about 1 pound) 4 chicken thighs, skinned (about 1 pound) 3/4 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper 2 tablespoons butter, divided 2 cups vertically sliced onion 1/4 teaspoon saffron threads, crushed 1 garlic clove, minced 1 tablespoon sugar 2 teaspoons grated orange rind 2 1/4 cups fat-free, less-sodium chicken broth 1 1/2 cups uncooked basmati rice 2 tablespoons raisins 6 tablespoons chopped pistachios Preparation Sprinkle chicken with 1/2 teaspoon salt and pepper. Melt 1 tablespoon butter in a Dutch oven over medium-high heat. Add chicken, and cook 5 minutes, browning on all sides. Remove chicken from pan; cover and keep warm. Melt 1 tablespoon butter in Dutch oven over medium heat. Add onion; cook 10 minutes or until golden brown, stirring occasionally. Add saffron and garlic, and cook 1 minute, stirring constantly. Stir in sugar and rind; cook 1 min
I used to make this all the time when I was single because it only uses one glass baking dish.It does contain meat though so sorry if you’re a Vegan. Take 2 lamb chops (it’s better with shoulder chops because they have more fat) or pork chops (it’s better with lamb if you like it) lay them on the bottome of a square glass baking dish. Add a couple carrots chopped so they are round and 1/2 inch thick. Place these around chops. Add 12oz can of regular old tomato sauce and 1 cup of water to dish. Add Italian seasoning, garlic powder, basil, oregano, onion powder, parsley and dried Italian red pepper seeds (the kind you get at pizza pallors; be careful with amount, it can make this dish very spicy hot).All spices are to taste ( I put a lot of spices on top. Cover tightly with aluminum foil and bake in 375 degree oven for about 30-35 minutes (It’s hard to burn because of the water, which makes the meat really tender). Add 1/2 a cup of white rice recover and bake until rice is tender (about
