Recipe: Recipes Using Rice Part 4 (6)

8-18-99 Recipes Using Rice Part 4Terrytx (10:24:47) : Navajo Avocado Rice
Recipe By :Houston Chronicle
Serving Size : 6 Preparation Time :0:00
Categories : Side Dish

1 tablespoon each: butter or margarine and olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 cup regular uncooked rice
1/4 teaspoon each: salt, dried oregano, ground
cumin, and turmeric
1 (14-1/2 ounce) can chicken broth
1 avocado

Place butter and oil in 2-quart pan over medium heat. When butter is melted, add onion and garlic; cook until onion is tender. Add rice; cook, stirring constantly, 3 minutes or until rice looks milky and opaque. Add salt, oregano, cumin, turmeric and broth. Bring to a boil. Cover, reduce heat and simmer 20 to 25 minutes or until rice is tender and all liquid is absorbed. Peel and pit avocado; dice. Fluff up rice with fork; add avocado and toss gently. Turn off heat; let stand 5 minutes before serving. Makes 4 to 6 servings.Terrytx (10:23:48) : Lemon Risotto
Recipe By :posted by Julie C

LEMON RISSOTTO
***************
8oz arborio rice
1 small onion diced
2 Tbls olive oil
2 Tbls butter
4 cups good chicken or veggie stock(keep it simmering on stove whilst you make
risotto)You may not use it all)
1 Tbls chopped fresh mint
1 medium lemon, finely grated rind and juice( try an orange in the same way)
3 Tbls white wine
3/4 cup freshly grated parmesan cheese

Melt 1/2 the butter and oil and saut onion till just soft. Add rice and stir
to coat, cook for 2 minutes longer and then add a cup of stock, stirring till its
absorbed. Continue adding stock in this manner till most of the stock is absorbed, you're aiming for a creamy texture, about 25-30 minutes. Remove from heat and add, lemon juice and rind, mint, wine. Add remaining butter and oil and 1/3 cheese .Cover and allow to stand for 3 minutes then serve sprinkled with the rest of the cheese.

Hope you like it
JulieTerrytx (10:23:02) :

Black Beans And Rice
Serving Size : 6

2 cups water
1 cup uncooked rice
1 (16 oz) jar salsa
1 (15.5 oz) can black beans -- rinsed and drained
1 envelope (from a 1.41 oz box) Sazon Goya seasoning

Bring water to a boil.
Stir in the rest of the ingredients, stirring well.
Return to a boil, reduce heat, cover and simmer 20 minutes or until rice is tender.

Source: TerrytxSusan,IL (09:44:30) :

Mexican Rice
Recipe By : Susan Wilson
Serving Size : 8

2 tablespoons vegetable oil
1 cup onion -- chopped
1/2 cup green pepper -- seeded and chopped
1/2 pound ground beef
1 tablespoon paprika
1 teaspoon basil leaves
2 teaspoons salt
1/8 teaspoon pepper -- ground
1 can whole peeled tomatoes -- 1# 12 oz, untrained
2 1/2 cups water
1 tablespoon butter or margarine
1 cup long-grain rice
1 can kidney beans -- drained and rinsed
1/2 pound cheddar cheese -- cut into strips

In a large skillet, heat vegetable oil over medium high heat. When oil is very hot, add onion, green pepper, and ground beef. Cook, breakup meat with a wooden fork, about 10 minutes or until meat is browned and vegetables are tender. Stir in paprika, basil, 1 teaspoon of salt and pepper in to the meat and vegetable mixture in the skillet; mix well. Add tomatoes, breaking them up with the wooden fork and simmer uncovered for 30 minutes, stirring occasionally. While the meat and vegetables mixture is cooking, prepare rice. Preheat oven to 375 degrees. Add hot rice and drained kidney beans to meat and vegetable mixture in skillet. toss well with two spoons or forks. Transfer mixture to a 2-quart casserole or baking dish. Arrange cheese strips over top. Cover casserole with a lid or aluminum foil and place on center rack in oven. Bake for 20 minutes. Remove lid and bake a few minutes longer till cheese melts.

NOTES : I personally add a little red and yellow pepper to make it more colorful looking. This is good as a side dish or a casserole for pot lucks!Susan,IL (09:42:29) :

Black Bean & Rice Quesadillas
Recipe By : Susan Wilson
Serving Size : 6

1 package Spanish rice mix
2 cups 4-cheese Mexican blend (sargento's)
1 can black beans with cumin and chili spices -- 15 ounce
1/2 cup golden raisins
6 flour tortilla
Salsa
additional cheese

Prepare rice according to package directions. Stir in 1/2 cup cheese. Set aside.

In a bowl, combine beans and raisins. Place two tortillas on a lightly greased baking sheet. Spread half of rice mixture evenly over each tortilla. Top each with a second tortilla. Spread half of bean mixture evenly over each tortilla. Sprinkle each with 1/4 cup cheese. Top each with remaining tortilla. Sprinkle each with 1/2 cup remaining cheese.

Bake at 375 degrees for 8 to 10 minutes, or until heated through and cheese is melted. Remove from oven, cut into wedges and garnish with salsa or additional cheese or sour cream.

(I don't use the raisins)Susan,IL (09:41:24) :

Arroz con Tomate (Spanish Rice)
Recipe By : Susan Wilson
Serving Size : 6

1/2 cup green bell pepper -- chopped
1/4 cup onion -- chopped
1 clove garlic -- minced
1/2 teaspoon dried basil -- crushed
1/2 teaspoon dried rosemary -- crushed
2 tablespoons olive oil
1 cup long grain rice
1 cup tomatoes -- chopped & peeled
1 teaspoon salt
1 dash pepper

In skillet cook green pepper, onion, garlic, basil and rosemary in hot oil till vegetables are tender. Stir in rice, chopped tomato, salt, pepper, and 2 cups water. cook covered over low heat for about 20 minutes or till rice is done. Makes 6 servings.