Tag: rice

Mexican Rice

Mexican Rice

Ingredients: 1 1/2 cups long grain white rice 1/4 cup oil (vegetable or canola oil) 1 teaspoon garlic , minced 1/4 medium onion , finely diced 1/4 cup tomato sauce , or 2 pureed tomatoes 2 teaspoons tomato bouillon granulated, or cubes (chopped) (can be found in the Mexican food aisle at Walmart or your local grocery store) 1/4 teaspoon salt 1 carrot , diced 1/2 cup peas (frozen 

Korean Ground Beef and Rice Bowls

Korean Ground Beef and Rice Bowls

Ingredients: 1 pound lean ground beef (90% lean) 3 garlic cloves, minced ¼ cup packed brown sugar ¼ cup reduced-sodium soy sauce 2 teaspoons sesame oil ¼ teaspoon ground ginger ¼ teaspoon crushed red pepper flakes ¼ teaspoon pepper 2 cups hot cooked white or 

Rice Pudding

Rice Pudding

Ingredients:

  • 3⁄4 cup long-grain white rice
  • 2 cups milk
  • 1 cup half and half
  • 3⁄4 cup granulated sugar
  • 3⁄4 teaspoon ground cinnamon
  • 1 pinch salt
  • 1⁄3 cup butter, melted
  • whipped cream

Directions: 

  • In a colander, rinse rice thoroughly under cold water.
  • Put in lightly greased slow cooker. I use a round, 3.5 to 4 qt cooker.
  • Add remaining ingredients, except for butter & whipped cream.
  • Stir to combine.
  • Pour butter over rice mixture.
  • Cover and cook on HIGH for 2 1/2 to 3 hours, until rice has absorbed the liquid.
  • When ready to serve, spoon into dessert bowls and top with sweetened whipped cream.

Serves: 6

 

Fried Rice

Fried Rice

Ingredients: 1 tablespoon vegetable oil 2 cups instant rice 2 eggs, lightly beaten 1 cup chicken broth 1 cup frozen vegetables 3 tablespoons soy sauce Directions: Heat oil in large skillet over medium heat.  Add instant rice and brown slightly (about 3 minutes).  Add eggs: 

Horchata

Horchata

Ingredients 1 cup uncooked white rice 2 1/4 cups boiling water 1/4 to 1 cup of sugar 1 tsp vanilla 4 cups of cold water 2 sticks of cinnamon Directions Ground rice to a fine dust in a food processor or blender. In a medium-size 

Dad’s Stuffed Bell Peppers

Dad’s Stuffed Bell Peppers

Ingredients

4 bell peppers, any color

Salt

5 Tbsp extra-virgin olive oil

1 medium yellow onion, peeled and chopped

1 clove of garlic, peeled and chopped

1 lb of lean ground beef

1 1/2 cup of cooked rice

1 cup chopped tomatoes, fresh or canned (if using can, drain of excess liquid first)

1 tbsp chopped fresh oregano or 1 teaspoon of dried oregano

Fresh ground pepper

1/2 cup ketchup

1/2 tsp of Worcestershire Sauce

Dash of Tabasco sauce

Method

1 Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.

2 Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well. (You may find it easier to put the ingredients at this point into a large bowl and mix together with your hands.)

3 Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160°F.

Prep time: 10 minutes

Cook time: 50 minutes

Yield: Serves 4-6

California Rolls

California Rolls

Rice: 6 cups of sushi rice 6.5 cups of water 2/3 cups of Rice Vinegar 4 Tbsp sugar 2 tsp salt Wash rice in cold water until it runs clear.  Drain and put into rice cooker.  While rice is cooking heat up the rice vinegar,