Serves: 5-6
4 cups rice, prepared (use brown rice)
½ pound boneless, skinless chicken breasts, cooked or shrimp cooked
1 cup peas & carrots, frozen
1 white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
¼ cup soy sauce
1.Prepare rice according to package instructions to yield 4 cups cooked rice.
2.Heat sesame oil in a large skillet on medium heat.
3.Add onion, garlic, peas, and carrots. Stir fry until tender.
4.Crack eggs into pan and scramble, mixing throughout vegetables.
5.Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

1 cup of white rice ( i prefer matahama)
1 can of pato sauce, the small. can.
1 can of chicken broth
about 2 cups of boiling water
salt and onion powder to taste
2 tablespoons of cooking oil
in a large frying pan add cooking oil, heat oil, when hot add rice and toast until golden brown. add about 1 cup of boiling water, pato sauce, and chicken broth. rice needs to be covered by liquids. add salt and onion powder. let simmer until rice is soft and all the water has evaporated, make sure to watch because it could burn, if rice doesn’t look like it has cooked add more hot water and it has evaporated… you may add some cheese to the top once it is done

2 tablespoon vegetable oil (canola is fine, no olive oil it will burn)
1 cup rice (Not instant)
2 cups water
1/4 cup onion diced
1/4 cup bell pepper diced
1 teaspoon ground cumin
2 teaspoons garlic powder
1 small can of tomato sauce
1 teaspoon salt
1 teaspoon black pepper

You'll need about a 3 quart sauce pan with lid. Place the oil in the sauce pan (should be enough to lightly coat the bottom of the pan)and turn on to medium high heat. Let this warm up for about 1 minute. Pour in rice, stir to make sure that all rice is coated with oil and cooking. It will turn translucent then start to brown. As it starts to just turn light brown pour in water. It will be hot steamy and may splatter so be careful. Add all spices and tomato sauce. Bring to boil, stir, then reduce heat to simmer. Cover pot stirring occasionally for about 20-30 minutes or until rice is thoroughly cooked.

This is another real good side dish recipe that pairs well with any Caribbean or tropical style or flavored meat
Use about 2/3 of the scotch bonnet finely diced.
1 cup rice
1 16 oz. can coconut water
1 tbsp. butter
1/3 cup finely grated coconut. Find it in the frozen Goya section.
1 snack pack size container Mandarin oranges. Or fresh if you want.

Mix all together in a medium saucepan. Bring to boil Stir one more time and put on simmer burner. Cover and cook 20 minutes. Fluff rice with fork and serve.

1 can french onion soup
3 cans water
2 cans (use the soup can) raw, long grain louisiana rice
Tbsp butter
1# lean ground sirloin
1# spicy bulk sausage
couple pieces of hog jowl or bacon
Tbsp bacon grease
5-6 green onions
1/2 yellow onion
1 green bell pepper
4-5 stalks celery, leaves too
8-6 cloves fresh garlic
handful fresh parsley
fire roasted diced tomatoes - about a cup
Worchestershire sauce
Tabasco sauce
Tony's cajun seasoning
oregano, basil, thyme
2-3 bay leaves
salt, black pepper
make the rice the day before, by blending the onion soup and the water in blender till smooth ... then cook the rice in that beefy/onion liquid. chill rice overnight ... this step is not essential, but by adding chilled rice (the following day) to the dirty meat mixture ... the rice tends to not cook any more ... has better texture - not mushy. start big pot with the bacon fat & diced hog jowl or bacon ... when rendered, add the sausage and ground beef ... cook until nicely browned, then add all the diced veggies ... cook for a couple minutes, then add all the seasonings/wooster/tabasco, etc ... continue cooking for a few more minutes until veggies are cooked ... then turn heat off and fold in the cooked/chilled rice ... mix well ... taste ... correct seasoning ~ badda boom ... cajun dirty rice! makes enough for 10-12 regular people ... or 2-3 cajuns, depending on what kinda hunger they got on'em!

3 cups cooked white rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce
On medium high heat, heat the oil in a large skillet or wok. Add the peas carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Try adding some green onion.

5 1/2 cups chicken broth, divided
1 cup golden raisins
6 tablespoons butter or margarine, divided
1 cup uncooked wild rice
1 cup uncooked brown rice
1 cup slivered almonds
1/2 cup minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
In a small saucepan, bring 1/2 cup broth to a boil. Remove from the heat; add raisins and set aside (do not drain). In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer for 55-60 minutes or until the rice is tender (drain if necessary).
Meanwhile, in another saucepan, combine the brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender (drain if necessary). In a skillet, saute the almonds in remaining butter until lightly browned. In a serving bowl, combine the wild rice, brown rice, raisin mixture, almonds, parsley, salt and pepper.

1 (14 ounce) can coconut milk
1 1/4 cups water
1 teaspoon sugar
1 pinch salt
1 1/2 cups uncooked jasmine rice
In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

1 lb. ground beef
1 3/4 C. water
2/3 C. BBQ sauce
1 T. prepared mustard
2 tsp. dried minced onion
1/2 tsp. pepper
2 C. uncooked instant rice
1 C. shredded Cheddar
1/3 C. chopped dill pickles
5 bacon strips, cooked and crumbled
In a large saucepan, over medium heat, cook beef until no longer pink; drain. Add water, BBQ sauce, mustard, onion and pepper. Bring to a boil, stir in the rice Sprinkle with cheese. Reduce heat, cover and simmer for 5 minutes. Sprinkle with pickles and bacon.
Serves 4-6

1 (6 ounce) package fast-cooking long grain and wild rice mix
4 cups milk
1 (10.75 ounce) can condensed cream of potato soup, undiluted
8 ounces process American cheese, cubed
1/2 pound sliced bacon, cooked and crumbled
In a large saucepan, prepare rice according to package directions. Stir in the milk, soup and cheese. Cook and stir until cheese is melted. Garnish with bacon.

1/4 cup margarine
1 1/2 cups uncooked long grain white rice
1 chopped onion
1 cup chopped carrot
1 cup golden raisins
3 cups chicken broth
3/4 cup uncooked wild rice
2 cups frozen green peas
1 (4 ounce) jar diced pimento peppers, drained
1 cup cashews
1 teaspoon salt
ground black pepper to taste
Melt margarine in a large saucepan over medium-high heat. Saute the long grain rice, onion, carrot and raisins for 3 to 5 minutes or until onion is tender. Pour in the broth and bring to a boil. Reduce heat to low, cover pan and simmer for 20 to 25 minutes. Meanwhile, in a saucepan bring 1 1/2 cups salted water to a boil. Add wild rice, reduce heat, cover and simmer for 45 minutes. Drain and set aside. When the rice/raisin mixture is finished simmering (rice is cooked), stir in cooked wild rice, peas, pimentos and cashews and heat through.

1 cup uncooked wild rice
1 (14 ounce) can chicken broth
1/4 cup water
1/2 pound andouille sausage, diced
1/2 cup diced sweet onion
1 cup chopped fresh mushrooms
1 tablespoon minced garlic
1 (10.75 ounce) can condensed cream of mushroom soup
In a saucepan, combine the wild rice, chicken broth, water, sausage, onion, mushrooms and garlic. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes, or until rice is tender. Remove from the heat, and stir in the cream of mushroom soup. It's that easy!

1 ½ cups long grain or converted white rice, uncooked
2 cups chicken broth or stock
¾ cup onion, finely chopped
2 cloves garlic, finely chopped
1 ½ tablespoon olive oil
1/4 teaspoon salt
¼ teaspoon ground black pepper
In a large saucepan, saute onion in olive oil until soft and a light golden color. Add chicken stock or broth and bring to a boil. Stir in rice, salt and pepper, cover, and reduce heat. Simmer on low heat for twenty minutes. Remove from heat and let sit, covered for 3-5 minutes. Fluff with fork and serve immediately.

Serves 4 to 6
This is a basic recipe for fried rice that you can add to as desired. If adding other ingredients, increase the number of eggs to 3.
Need a bit of help? Here are step by step photo instructions showing how to make basic fried rice.
1 - 2 green onions, as desired
2 large eggs
1 teaspoon salt
Pepper to taste
4 tablespoons oil for stir-frying, or as needed
4 cups cold cooked rice
1 - 2 tablespoons light soy sauce or oyster sauce, as desired
Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.
Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.
Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired. When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime
Adjust rack to middle position and preheat oven to 350.
Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately. Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference. Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference. Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

1 cup long grain white rice
1 tablespoon vegetable oil
1 1/2 cups chicken broth
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 fresh jalapeno pepper, chopped
1 tomato, seeded and chopped
1 cube chicken bouillon
salt and pepper to taste
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1 clove garlic, halved
In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

1 t. virgin olive oil
2 cloves garlic, chopped
1 t. fresh thyme
1/2 t. salt
1 C. jasmine rice
1 orange, juiced, peel grated
Heat oil, garlic, thyme, salt and rice in a saucepan over medium-high heat. Cook, stirring, until rice turns pale golden (3-5 minutes). Add water to orange juice to make 2 cups and add to rice, stirring in 1 teaspoon rind. Bring to a boil, cover and reduce heat and cook over low heat until fluffy (about 20 minutes).

2 T. butter
3 C. cooked rice
1/2 oz. dried mushroom blend, rehydrated and chopped
1/4 C. frozen petite peas, defrosted
1/2 C. grated parmesan cheese
Melt butter in large skillet over medium heat. Add rice, mushrooms and peas; cook until heated through (about 5 minutes). Add parmesan; stir until well blended.

1/4 C. chopped onion
2 T. butter
3 chicken bouillon cubes
2 C. boiling water
2 C. instant rice
2 T. dried parsley flakes
1/2 tsp. rubbed sage
1/4 tsp. celery salt
In a skillet, sauté onion in butter until tender.
Dissolve bouillon in boiling water and add to skillet.
Stir in rice, parsley, sage and celery salt. Bring to a boil, reduce heat, cover and simmer for 5-8 minutes or until rice is tender.
Serves 4

1 Cup cooked rice
1 pound small shrimp (shelled and deveined)
3 Slices Bacon (cut into 1/2 inch pieces and fried until crisp) (Reserve bacon grease)
1 egg (fried in thin omelet and cut into thin strips)
2 cloves garlic (minced fine)
1 onion (finely chopped)
1/2 tsp pepper
1/2 tsp ginger
1/4 Cup Soy Sauce
Heat bacon grease until very hot. Add shrimp, garlic, pepper and ginger. Sauté for 5 minutes.
Add onions and sauté for 5 minutes more. Add cooked rice, eggs, bacon and soy sauce. Fry 10 minutes longer, stirring constantly. Serve immediately. Makes 5 small portions

2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened. In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes. Yield: Serves 4 to 6.

2 tablespoons vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 green bell pepper, chopped
2 cups water
1 (10 ounce) can diced tomatoes and green chiles
2 teaspoons chili powder, or to taste
1 teaspoon salt
Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

1 teaspoon olive oil
1/2 cup onion, chopped
1/2 cup chopped fresh mushrooms
1 cup chopped cashews
1 tablespoon chopped fresh rosemary
1 3/4 cups chicken stock
1 cup long grain and wild rice mix
Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan. Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.

3 cups cooked white rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce
On medium high heat, heat the oil in a large skillet or wok. Add the peas carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Try adding some green onion.

1 1/4 cups long grain rice
1 (13 ounce) can chicken broth
1 cup water
1 teaspoon salt
1 small carrot, chopped fine
1/2 cup frozen green pea
2 tablespoons butter, melted
1/4 teaspoon onion powder
Place rice, chicken broth, water, salt and carrots in saucepan and cook for approximately 20 minutes or until rice is done. Lightly stir in peas, melted butter and onion powder.

2 C Minute Rice
1/2 T Paprika
1/2 T Cumin (ground)
1/2 T Mexican Oregano leaves (dried)
1 t garlic powder
1 t salt (basic iodized table salt)
1 C chopped tomato
1 C chopped onion (I prefer a yellow spanish onion)
1-2 T oil (peanut, corn, whatever you prefer)
2 C water
On med heat brown rice in a pan with a lid that will fit tight, add oil and brown rice stirring as needed to keep it from burning. When nicely browned add remaining ingredients, except water, and mix well. Add water, cover, and reduce heat to low. Cook time varies, based on the pan, how hot your burner is etc. It's important to leave the rice alone to let the flavors blend. It's done when the water is no longer standing in the pan, and the rice is JUST ABOUT to stick to the bottom....meaning a non-stick pan is not your friend here. Let it rest and then serve. Note: The rice is actually better the day after, and another notch better in terms of texture if it is kept in the freezer and thawed. That's just the way it works with Minute Rice. Note 2: Other long grain rices work well, or better, but cooking and browning times will be different. Texmati works very well, but cooking times aren't always as consistent. Note 3: Chicken stock may be subbed for the water for more depth of flavor, but make sure it is no/low salt or adjust as needed.

1 Tbs oil
1 1/2 cups long grain rice
3 1/2 cups water
1 Tbs cumin seed
6 cloves garlic, chopped
1/2 medium onion, chopped
1 can tomatoes
4 tsp Wyler's Granulated Chicken Bouillon
This is my favorite way to make rice. Although it is Mexican style, it can be served with just about any main dish, especially grilled meats. I always make this when I have fajitas. This recipe is adapted from one my mother acquired when I was a child so I grew up eating this rice. I was around 9 or 10 years old and we lived in Port Lavaca, Texas (on the Gulf Coast). There was a small family-run Tex-Mex restaurant that we used to eat in frequently. The enchiladas were great and the rice they served with them was delicious. One day my mother asked the Mexican woman who did the cooking if she would share the recipes and she did. The changes I have made is to add onion and the Wyler's bouillon, the original called for just water and salt. I also use a different cooking method that I prefer, cooking uncovered at first and then covering later. This produces perfect, fluffy, individual grain rice every time. Drain and chop the tomatoes reserving the liquid. Add enough water to equal 3 1/2 cups of liquid total. Dissolve the bouillon in the liquid. Sometimes I use a large fresh tomato instead of canned. Heat the oil over medium heat in a large frying pan. Add the rice and sauté until it puffs up and turns a light golden color. Add the cumin, garlic, and onion. Fry for about 1 minute. Add the tomatoes and fry until any remaining liquid has evaporated stirring constantly. Add the liquid and stir to mix the rice. IMPORTANT - Do not stir the rice again! Lower the heat and simmer the rice until the liquid level is just below the surface of the rice and holes begin to form in the rice, about 10 - 15 min. Cover the pan and continue cooking on very low heat until all the liquid is absorbed, approx. another 15 minutes. Before serving stir and fluff the rice. I guarantee you will get rave reviews when you serve it. Servings: 4

2 small onions or 1 large onion, finely chopped
5 TBSP butter
2 cups uncooked rice
2 cloves garlic, minced
2 10oz cans Rotel Original diced tomatoes and green chilies
3 ½ cups chicken stock
8 oz. tomato sauce
1 tsp salt, or more/less to taste depending on salt level of stock
Pepper to taste
Fresh chopped cilantro to taste
Cook onions in butter until soft. Add rice and garlic and cook, stirring occasionally, for about 5 minutes. Add Rotel, stock, tomato sauce salt and pepper and mix. Turn heat up to high and bring to a rolling boil. When the liquid level has reduced to about the same height as the rice and “pockets” start to form in the rice, lower the heat to the lowest simmer and cover tightly. Simmer for 20 minutes, and then fluff rice with a fork. Add chopped cilantro and season to taste if necessary.

1 cup long grain rice(I use Thai)
1 1/2 cups HOT water
2 tbls good olive oil
1/2 tsp ground cumin, fresh
1/3 green pepper, chopped...bell, not hot
1 large garlic love minced
1/4 onion, chopped fine
1 tsp salt
1 large tomato, peeled and chopped
2 cups hot stock...veggie or chicken, your choice NOT beef, too strong
Soak the rice in the hhot water for about half an hour, drain well and dry in oven....heat oil in good sized pot, add the dry rice, and cook on high until the rice starts to brown somewhat, then add all the eggies at once, and the cumin and salt, stir this around until the juice from the veggies starts to disappear and start adding the stock, a little at a time,somewhat like a pilaf, until you can finish adding stock, and then close lid, turn heat to simmer, and cook on simmer for about 25 minutes, remove from heat and let sit for 10 minutes, stir and serve...this is as good as any that I have ever eaten in a Mexican place in Mexico, so try it and enjoy it...it is a perfect foil for really hot, spicy foods, as the chile heads are accustomed to.... Cheers, Doug in BC

1 cup long grain rice(I use Thai)
1 1/2 cups HOT water
2 tbls good olive oil
1/2 tsp ground cumin, fresh
1/3 green pepper, chopped...bell, not hot
1 large garlic love minced
1/4 onion, chopped fine
1 tsp salt
1 large tomato, peeled and chopped
2 cups hot stock...veggie or chicken, your choice NOT beef, too strong
Soak the rice in the hhot water for about half an hour, drain well and dry in oven....heat oil in good sized pot, add the dry rice, and cook on high until the rice starts to brown somewhat, then add all the eggies at once, and the cumin and salt, stir this around until the juice from the veggies starts to disappear and start adding the stock, a little at a time,somewhat like a pilaf, until you can finish adding stock, and then close lid, turn heat to simmer, and cook on simmer for about 25 minutes, remove from heat and let sit for 10 minutes, stir and serve...this is as good as any that I have ever eaten in a Mexican place in Mexico, so try it and enjoy it...it is a perfect foil for really hot, spicy foods, as the chile heads are accustomed to....

The day before, at least, cook one cup of rice, according to the directions I gave with the curried chicken recipe the other day. This should give you about four cups of left over or cold rice...it should be at least a day old!! IMPORTANT. Then proceed as follows:
1 stalk of celery, chopped medium dice
1 small carrot, chopped the same
1/2 green pepper, chopped the same...here is where you could use HOT
1 small onion, sliced into about 2 inch pieces
3 cloves of garlic, minced USE REAL STUFF, NOT BOTTLED!!!!
1 tbls of minced green ginger, real stuff again
3 scallions(green onions) chopped
Chinese hot chili paste 1 good tablespoon
either Chinese cooking wine(38% alcohol) or fish sauce, your choice
1 large egg
Use a hot wok, or a large pan, wok preferred, heat to HOT, put a good dollop of peanut oil in the wok, add the garlic, ginger, half the green onions and stir fry for about two minutes, add the hot paste, and mix well, throw in all the vegetables, add the egg, and mix again stirring the egg into the veggies, then all at once add the rice, breaking up the clumps of rice as you stir fry and add in about two to three tablespoons of either the cooking wine or the fish sauce...add about 2-3 tbls of hot water, and continue to stir fry...this is all on hot to medium hot heat in a wok...turn heat down, add a little more water if dry, and cover for about two minutes...stir fry once more, and serve, garnished with the remaining green onions....notice: NO SOY sauce was added...use a light Soy sauce(kikkoman)(no affilliation) or the same at the table....before you take it outta the wok, check for seasoning...this is where I add more heat...Calvin's powder, or even cayenne, and check for salt, maybe even a little sugar...This is a terrific recipe, and you may add shrimps. chopped up cooked chicken, ham or whatever suits your taste buds, just before the last stir in the wok! I realize that this is a long recipe...try it anyway! About WOKS Go to an oriental market, get one of their steel ones, scrub it WELL! Put it into an extemely hot oven for at least a half hour, let it cool in the oven, season it with peanut oil, heat it again on the stove(get a wok ring with it, that fits on either gas or electric), wipe it out and re season it with peanut oil...it will then be usable and will not stick! The Chinese used to season them in a fire, and use sand to clean them, scrubbing with the sand...Dont use soap on this wok after seasoning...hot hot water and a brush, then dry it well, then re heat it. I have one that I have used for 20 yars, it is black, and works better that teflon! Have fun Alda, and whomever else does this, Cheers, Doug in BC

This is a slightly modified version of that appeared in the February issue of Gourmet.
1 cup fresh cilantro sprigs
4 scallions
2 teaspoons cumin seeds
1 tablespoon vegetable oil
4 cups chilled cooked white rice (see note above)
1 tablespoon seasoned rice vinegar
1 tablespoon soy sauce such as Kikkoman
1 cup frozen peas
4-6 hot green chiles (like serrano or thai) sliced lengthwise into thin strips
Chop cilantro and thinly slice scallions. In a large nonstick skillet cook cumin seeds in oil over moderately high heat, stirring, until fragrant, about 1 minute. Add rice and fry, stirring occasionally, until heated through, about 3 minutes. Add vinegar and soy sauce, stirring to coat rice, and stir-fry until liquid is evaporated. Stir in cilantro, scallions, and peas and stir-fry until heated through, about 2 minutes, seasoning with salt if necessary.
Serves 4 to 6 as a side dish.

1 1/2 cups onion -- chopped
2 lg cloves garlic -- crushed
1/4 cup olive oil
1/2 tsp salt
1 3/4 cups raw brown rice
2 green peppers -- chopped
1/2 tsp dried oregano
1/2 tsp dried basil
freshly ground black pepper
cayenne pepper -- to taste*
2 1/4 cups tomato juice
2 small fresh tomatoes -- chopped
1/2 cup green olives -- chopped
freshly chopped parsley
1 cup grated sharp cheese -- packed
Risa's additions to dish (in cooking):

1 jalapeno pepper -- chopped
1 3/4 cups basmati rice
1 dash hot pepper sauce -- **
In a large, heavy saucepan, saute the onions and garlic in olive oil with salt until the onions are soft (5-8 minutes). Add the raw rice, green peppers, and spices. Saute over medium heat another 5-8 minutes, stirring frequently. Add tomato juice. Bring to a boil. Turn the heat way down, cover, and let simmer 15 minutes. Add the tomatoes and the olives. Stir, and cover again. Continue simmering until the rice has absorbed all the liquid (about 15 minutes more). Remove from heat. Fluff the cooked rice with a fork and transfer to a serving bowl. Garnish with grated cheese and chopped parsley, and serve immediately. NOTES : Risa's notes: I used very little cayenne because I added one chopped jalapeno to the peppers. Also, I added some hot sauce at the end.  I used Frontera Toasty Arbol Sauce but you can use your favorite. I used one jalapeno pepper in the peppers and I didn't have raw brown rice so I used the basmati rice. I also added some arbol sauce at the table.

Rinse rice thoroughly, approximately half a cup per person.
For each cup rice, add:

1.75 cups water. 5 bruised cardamom pods (bruised = cracked open, but not peeled)
5 whole cloves
5 whole all spice
5 whole black pepper
1 inch cinnamon stick
1 bay leaf
1/4 teaspoon turmeric per cup rice (optional)
Bring to boil. Stir. Put oven on minimum, put lid on pot & cook until done (without raising lid, if you can :), about 15 minutes.

1 pound dried red beans -- soaked overnight
1/2 pound salt pork -- diced (or ham hock, diced)
3 cups chopped onion
1 bunch green onions with tops -- chopped
1 cup chopped green bell pepper
2 large garlic cloves -- chopped
1 cup fresh parsley -- finely chopped
1 tablespoon salt
3/4 teaspoon ground cayenne
1 teaspoon freshly ground black pepper
1/2 teaspoon fresh oregano -- finely chopped
2 bay leaves -- crumbled
3 dashes hot sauce -- generous
1 tablespoon Worcestershire sauce
3 cups boiled rice
Drain the beans, place them in 2 quarts of water with the salt pork, and bring to the boil. Reduce heat, and simmer, covered, for 45 minutes. Add the chopped onions, green onions, bell pepper, and garlic; and cook slowly for 2 to 3 hours, stirring occasionally. Test the beans after 2 hours. They shout be tender not mushy. Add the parsley, salt, peppers, oregano, bay leaves, hot sauce, and Worcestershire. In a large pot combine with the cooked rice. May be made ahead and reheated over low heat or in the microwave. Yield: 4 to 6 servings

1 Tablespoon Vegetable Oil
1 Tablespoon Cider Vinegar
2 Large Onions -- sliced
1 Cup Vegetable Broth -- Or More If Necessar
1 Clove Garlic -- minced
2 Large Green Peppers -- Diced
15 Ounces Red Kidney Beans, Canned -- Rinsed And Drained
3 Celery Stalks -- Sliced
2 bay leaves
1/2 Teaspoon Hot Pepper Sauce -- Or To Taste
1/2 Teaspoon Cumin
1/2 Teaspoon Paprika
1 1/2 Teaspoons Salt -- Or To Taste
2 Cups Tomatoes -- Crushed
4 Cups Cooked Rice
Heat oil in a large sauce pan. Saute onion, garlic, green peppers and celery 5 min. Add spices, tomatoes, vinegar, broth. Simmer 10 min. Addbeans, more broth if necessary, hot sauce and salt. Heat through. Cook 5min. Cook rice. Remove bay leaves. Serve over white rice. - NOTES : Although there is no meat in this dish it is satisfying to those accustomed to eating meat with every meal.

1/2 c Water
1 Onion, chopped
1 Green pepper, chopped
2 bn Scallions, chopped
2 Cloves garlic, minced
1 8 ounce can tomato sauce
1 tb Worcestershire sauce
1 ts Dijon mustard
1/2 ts Ground oregano 1 Bay leaf
1/16 To 1/8 teaspoon cayenne Pepper
1/2 To 1 1/2 teaspoons Tabasco Sauce
1 ea Fresh ground pepper to Taste
4 c Cooked small red beans (3_15 Oz cans, drained and rinsed)
Place water in a large saucepot with the onion, green pepper, scallions and garlic. Cook, stirring occasionally, over low heat for 10 minutes. Add remaining ingredients. Cook, covered, over low heat for 20 minutes. Remove bay leaf. Serve over brown rice. Hint: This is very spicy if you use the maximum amount of cayenne and Tobasco. Use the lesser amount to begin with and add more if your taste buds permit.

4 cups water
8 ounces smoked ham hock
1 cup dried pinto beans
1 cup uncooked long grain white rice
1 teaspoon olive oil
1 dash sesame oil
1/2 onion -- peeled and diced
2 cloves garlic -- smash and chop
1 large red bell pepper -- seeded and diced
2 jalapeno peppers -- seeded and diced
1 tablespoon fresh chopped oregano
1 15 ounce ca peeled plum tomatoes -- drain reserve juice
1/2 teaspoon salt
1/2 teaspoon ground peppercorns
3 tablespoons fresh chopped cilantro
2 tablespoons capers
Place the water and ham hock in a pressure cooker, check to make sure the steam release holes are clear and cook for 5 minutes. Add the pinto beans and cook 20 minutes more. Add the rice, and when the pressure cooker "hisses," cook for another 5 minutes. While the rice and beans cook, heat the oil in a large skillet and saute the onion and garlic until the onion becomes translucent. Add the red pepper, jalapeno peppers, oregano and tomatoes, stirring and chopping as you go. Add 1/4 c of the reserved tomato juice, half of the salt and half of the pepper. Lower the heat and simmer 15 minutes. After the rice and beans have cooked, remove the ham hock, slice off 2 ounces of lean meat and reserve. Add the cooked rice and beans to the pepper-tomato mixture in the skillet. Stir in the reserved ham hock meat, 2 tablespoons of the cilantro, the capers and the remaining salt and pepper. To serve: Spoon into bowls and garnish with the remaining cilantro. My personal notes: The recipe is very flexible in the type of chiles used. I usually blend a couple of types for complexity. The dish is also great for splashing on your favorite hot sauce too. I also usually add beer instead of water when things are looking a bit too dry. It also can be fun to mix in a few different types of beans, like black beans and pintos. It isn't a requirement to use a

1 ts Canola oil
2 c Hot cooked brown rice
2 c Cooked red kidney beans
3 Cloves garlic, minced
1/4 ts Crushed red chili pepper
2 Onions, chopped
1 c Vegetable stock
1 Green sweet pepper, chopped
2 c Cooked red kidney beans
1 Stalk celery, chopped
1/4 lb Lean ham, cubed
1 ts Dried thyme
1/2 ts Dried oregano
1/2 ts Salt
Fresh parsley or cilantro
Heat oil over medium heat in a nonstick skillet. Cook garlic, onions, green pepper and celery, stirring often, for about 5 minutes or until onion is translucent. Stir in seasonings, pour in stock. With fork, crush about 1/3 of the beans. Add to skillet along with ham, stir well. Bring to a boil, reduce heat. Simmer, stirring occasionally, for about 20 minutes or until thickened. Spoon over rice. Garnish with parsley. pressure cooker, but it is fast and the flavor from the ham hock to the beans is greater.

2 Cans Dark Red Kidney Beans
1/2 package Sausage -- fully cooked
1 Onion -- Chopped
1 cup Rice --
Cajun -- Creole seasoning
Louisiana hot sauce
Cayenne pepper
Black pepper
Cook rice according to package directions. Microwave is best. Takes about20 minutes. Meanwhile, in saucepan, combine cans of beans, 2 cans water, Louisiana hot sauce (Red Devil is right kind but not Texas Pete or tabasco. Sauce is based on cayenne peppper.) Also onion, Creole and/or Cajunseasoning, avail. in spice or Cajun section of store; but LOOK OUT FORTHOSE THAT CONTAIN SALT if so, don't add too much and don't add extra salt.If Cajun seasoning contains salt, you can easily get too salty! Also mayadd cayenne pepper to taste; Black pepper. Chop up sausage (any kind is OKas long as "Fully cooked"; hot is preferable to most who prefer a hottaste!) Taste as you go to make sure not too salty or too hot. Boil slowlyfor about 20 minutes, until it begins to thicken and smells REAL good.Serve beans in bowl OVER white rice.

2 tbs Olive oil
1 Glove of garlic
1 Green pepper, chopped
2 cup Black beans, cooked
1/4 tsp Oregano
1 tbs White vinegar
2 Pimientos, minced
3 cup Rice, cooked
Heat the oil in a skillet, add the green pepper and garlic and sauté' for about 3 minutes. Stir in beans, oregano, vinegar, and pimientos. Add salt and pepper to taste. Reduce the heat, cover and simmer for 5 minutes. Spoon over cooked rice and serve.

2 tsp Oil
1 cup Chopped celery
1 med Onion, chopped
1 small Red or green bell pepper, -chopped
2 Jalapeno peppers, seeded -and finely chopped
16 oz No salt added tomato sauce
15 1/2 oz can red beans, rinsed
15 oz can black beans, rinsed
14 1/2 oz can vegetable broth
1/2 cup uncooked long grain rice
1/2 tsp Hot red pepper sauce
Heat the oil in large saucepan or Dutch oven over medium heat until hot. Add celery, onion, bell and chile peppers; cook and stir 6-8 minutes or until tender. Add remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender.

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