Archive for the ‘SEASONED RICE’ Category
Spanish Fried Rice
September 3, 2021 Lee
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Spanish Fried Rice

Adapted from a recipe in the Casserole Cook Book, page 75.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Passive Time 1 hour 30 minutes
Total Time 2 hours 45 minutes
Course Side Dish
Servings 6 servings

Ingredients
  

  • 1 cups dry white rice
  • 1½ cups hot water
  • 6 slices bacon
  • 1 can condensed beef broth, (10½ oz / 298 g)
  • 1 cup seasoned tomato sauce
  • ¼ cup green bell pepper, diced
  • ¼ cup onion, diced
  • 1 clove garlic, minced
  • ½ teaspoon cumin seeds

Instructions
 

  • Soak the rice in the 1½ cups of hot water for 30 minutes. Drain. Spread rice in a shallow pan to dry for 1 hour.
  • In a medium saucepan, cook the bacon until crispy, remove, leave bacon fat in pan. Crumble the bacon.
  • Add the rice to the saucepan and cook until lightly browned.
  • To the rice, add the crumbled bacon, broth, onion, bell pepper, garlic, and cumin. Stir together.
  • Cover and cook on low heat, stirring occasionally, or until rice is tender and liquid is absorbed, about 30 minutes. Add a little water at a time if the rice is not tender and there is no more liquid in the pan.
  • Serve as a side dish, enjoy.

Notes

I will work on making this into a rice cooker side dish.
SEASONED RICE
Parsley Rice Ring
August 10, 2021 Lee
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Parsley Rice Ring

Adapted from a recipe in the Casserole Cook Book, page 64.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Course Side Dish
Cuisine American
Servings 8 servings

Equipment

  • Ring Mold (5 cup)

Ingredients
  

  • 4 cups hot cooked rice
  • ⅔ cup parsley, finely chopped
  • 3 tablespoons butter, melted

Instructions
 

  • In a large mixing bowl, add all ingredients and mix together.
  • Press into a 5 cup ring mold.
  • Unmold right after packing it, onto a warmed serving plate.
  • Place a bowl, that fits the center of the ring, into the center.
  • Fill bowl with your prepared dish. Serve and enjoy.

Notes

Used in Recipes Listed on this Site:
SEASONED RICE,SIDES
Confetti Rice Ring
August 10, 2021 Lee
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Confetti Rice Ring

Adapted from a recipe in the Casserole Cook Book, page 64.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Course Side Dish
Cuisine American
Servings 8 servings

Equipment

  • Ring Mold (5½ cup)

Ingredients
  

  • 4 cups hot cooked rice
  • 2 cups frozen peas, cooked, drained well
  • 3 tablespoons pimento, diced
  • 2 tablespoons butter, melted

Instructions
 

  • In a large mixing bowl, add all ingredients and mix together.
  • Press into a 5½ cup ring mold.
  • Unmold right after packing it, onto a warmed serving plate.
  • Place a bowl, that fits the center of the ring, into the center.
  • Fill bowl with your prepared dish. Serve and enjoy.

Notes

Used in Recipes Listed on this Site:
SEASONED RICE,SIDES
Spanish Tomato Rice
August 9, 2021 Lee
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Spanish Tomato Rice

Adapted from a recipe in the Casserole Cook Book, page 60.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course Lunch, Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 8 slices bacon
  • 1 cup onion, diced
  • ¼ cup green bell pepper
  • 1 can diced tomatoes, (16 oz / 454 g)
  • 1½ cups water
  • ¾ cup dry white rice
  • ½ cup chili sauce
  • 1 teaspoon salt
  • dash black pepper
  • 1 teaspoon brown sugar
  • ½ teaspoon Worcestershire sauce

Instructions
 

  • Cook the bacon in a large non stick pan, cook until crisp. Remove bacon, pour out ½ the fat.
  • To the remaining hot fat, add the onion and bell pepper. Cook until soft but not browned.
  • Add remaining ingredients, reduce heat to a simmer, cover, and cook 45 minutes or until the rice is tender. Stir occasionally.
  • Crumble the bacon, sprinkle on top of the rice, serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SEASONED RICE
Quick Spanish Rice
August 6, 2021 Lee
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Quick Spanish Rice

Adapted from a recipe in the Casserole Cook Book, page 139.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 5 servings

Ingredients
  

  • ½ cup green bell pepper, diced
  • ½ cup onion, diced
  • 1⅓ cups dry par boiled rice, such as Minute Rice
  • ¼ cup butter, (½ stick / ¼ block)
  • 1 cube beef bouillon
  • 1¼ cups hot water
  • 2 cups seasoned tomato sauce
  • 1 can luncheon meat, cut into strips or cubes, (12 oz / 340 g)

Instructions
 

  • Melt the butter in a large non stick pan, when hot, add the bell pepper, onion, and rice. Stir constantly until the rice is lightly browned.
  • Dissolve the beef cube in the hot water, add to the pan along with the tomato sauce and luncheon meat. Bring quickly to a boil, then reduce heat to a simmer.
  • Simmer uncovered until the rice is tender, about 5 minutes.
  • Serve and enjoy.

Notes

High cost per serving due to the luncheon meat. I will research this to use hot cooked rice and not par boiled or minute rice.
* High Cost $1.51+ per Serving,SEASONED RICE
Saffron Curry Rice
February 6, 2019 Lee
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Saffron Curry Rice

William Kennison, United States.
This recipe comes from a good friend who has made curry rice and saffron rice on many occasions, he decided to combine the two. His results is great curry rice with a subtle flavor and body from the saffron. Here is his original recipe. Two methods are listed for this, Stovetop and Rice Cooker. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side
Cuisine Indian
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1½ cups dry Jasmine rice, rinsed and drained
  • 2 cups chicken broth, fresh or from powder, Shortcut
  • 1 pinch saffron threads, (6-8 threads)
  • 1 tablespoon madras curry paste, or 1½ teaspoons of yellow curry powder

Instructions
 

Stovetop Method

  • In a saucepan, add all the ingredients and stir together.
  • Heat the saucepan to boiling, stirring occasionally. Reduce heat to low and cover for 10 minutes.
  • Remove from heat, fluff rice, serve as a side dish with any Asian dish.

Rice Cooker Method

  • Add the rinsed rice, curry powder, and saffron to your rice cooker.
  • Add the broth and stir together.
  • Cover and set the cooker to Cook setting and let it complete the cook cycle and automatically switch to Warm setting.
  • Unplug the cooker and fluff rice with a rice paddle. Serve as a side dish.
  • Serve as a side dish, enjoy.

Notes

Shortcut: Chicken Broth (Pressure Cooker).
Variant: 1. Use yellow curry powder in place of the madras paste, excellent curry flavor with a bit less heat. 
#1 Go-To Recipes,5 Ingredients or Less,: INDIAN,SEASONED RICE,Seasoned Rice - Rice Cooker,SIDES
BJ’s Rice A Roni
January 27, 2019 Lee
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BJ's Rice A Roni

Just a Pinch Recipe Club - Susan Simons, United States
There is two procedures here, one for boxed rice a roni, and one for homemade rice a roni. Where I live the boxed version is pricey, but the homemade is so easy! Gravy with rice was a staple in the Navy when I served. I made this on 1 Dec 2021, I and the family absolutely loved this! Highly recommended. Links to the Shortcuts are listed in the Recipe Notes section.
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Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

For the boxed Rice A Roni

  • 1 tablespoon butter
  • 1 package Rice-A-Roni
  • 2 cups chicken gravy, homemade or from a packet, Shortcut
  • 1 cup water

For the Homemade Rice A Roni

  • 1 recipe homemade rice a roni, Shortcut
  • 2 cups chicken gravy, homemade or from a packet, Shortcut

Instructions
 

For the Boxed Rice A Roni

  • Melt the butter in a large non stick pan, when hot, add the package of rice a roni, not the seasoning packet, saute until the pasta is golden brown.
  • Add the water and seasoning packet, and simmer for 2-3 minutes.
  • Add the gravy and stir in, bring to a boil, then cover and remove the pan from heat.
  • Let the pan sit for 5 minutes, covered, no peaking.
  • Serve as a side dish with any meal.

For the Homemade Rice A Roni

  • Prepare the rice a roni per the recipe instructions, either the skillet method or the rice cooker method.
  • Just before the rice a roni is done cooking, prepare the gravy, either from homemade or from a packet.
  • When the rice a roni is done, add the gravy and stir in.
  • Serve as a side dish with any meal.

Notes

Low cost (for Thailand) if making the Rice A Roni from homemade and I prefer to use the rice cooker method.
Shortcuts: Chicken Gravy, Beef Gravy, Copycat Rice A Roni, Rice A Roni (Rice Cooker). 
Variants: 1. Add cooked mushrooms, garlic, onion, ginger, diced bell pepper, chopped spring onion, parsley, chopped broccoli, etc. 2. Add 2 cups of cooked and shredded chicken. 3. Add a good shake of black pepper. 4. Use beef gravy.
#1 Go-To Recipes,SEASONED RICE,Seasoned Rice - Rice Cooker,SIDES
Forget the Rice Cooker Rice
February 26, 2018 Lee
1 Comment

Forget the Rice Cooker Rice

Brian Colligan, Thailand.
Or use a rice cooker, which is what I did and this is great rice! This is from a good American friend, Brian, who lives in northeastern Thailand, and he makes this often. This has a twist to it, flavored with star anise and cardamom.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Course Side
Cuisine Asian
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 2 cups dry white rice, rinsed
  • 2½ cups cold water
  • 2 whole star anise
  • 3-4 cardamom pods, or ⅛ teaspoon ground, see Step 1

Instructions
 

  • For the cardamom pods, you can use fresh, dried, or even ground. Fresh would be preferred, If using dry, soak the pods for at least an hour before use. For ground cardamom, use ⅛ teaspoon. You can also use ⅛ teaspoon of cinnamon in place of cardamom.

Stovetop Method

  • Place everything in a pot and bring to a boil, reduce heat to a simmer and cook for 8 to 10 minutes.
  • Remove the star anise and cardamom pods, fluff with a fork and serve as a side with any Asian dishes.

Rice Cooker Method

  • Add everything to your slow cooker, stir together. Cover and set to Cook setting.
  • When rice cooker switches to Warm, unplug, remove the star anise and cardamom pods, fluff, serve as a side dish. Enjoy.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,SEASONED RICE,Seasoned Rice - Rice Cooker,SIDES
Mushroom Rice II
October 7, 2017 Lee
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Mushroom Rice II

Stephen Connell, United States.
This is an excellent seasoned rice side dish, very flavorful. You can prepare this on the stove top or using a rice cooker. I prepared this on 17 Mar 2022 using my rice cooker and this was very much liked by the family, with no leftovers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish, Side
Cuisine Asian
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1½ cups dry long grain rice, Basmati or Jasmine would be great
  • 2¼ cups stock, chicken or mushroom are good choices
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 200 grams fresh mushrooms, button, Cremini, Shiitake are perfect, (7 oz)
  • 2 cloves garlic, minced
  • 1 onion, finely diced
  • 1 cup spring onion, sliced
  • salt and pepper, as desired

Instructions
 

  • Quickly rinse then slice the mushrooms, not too thin though. If using Shiitake, remove the stems and just use the caps. Then prep the onion, garlic, and spring onion, I used Shiitake mushrooms.

Stove Top Method

  • Heat 2 tablespoons of oil in a large pot over medium high heat, when hot, add the mushrooms, season with salt and pepper as desired and cook until browned, stirring often.
  • Add another 1 tablespoon of oil plus the butter. When the butter is melted add the garlic and onions, cook for about about 3-4 minutes or until the onion is softened, stirring often.
  • Add the stock and rice to the pot and mix together. Cover the pot with a lid and bring to a simmer, then reduce the heat to low. Cook for 15 minutes or until there is no liquid, tilt the pot to verify this.
  • Remove from the stove, quickly remove the lid, dump in the spring onion, and place the lid back on and let this sit for 10 minutes. No stirring, this will steam the spring onion.
  • Fluff rice with a spoon, and optionally stir in more butter if desired. Serve.

Rice Cooker Method

  • Heat 2 tablespoons of oil in your rice cooker pot set on Cook. When hot, add the mushrooms, season with salt and pepper as desired and cook until browned, stirring often.
  • Add another 1 tablespoon of oil plus the butter. When the butter is melted add the garlic and onions, cook for about about 3-4 minutes or until the onion is softened, stirring often.
  • Add the stock and rice to the pot and mix together. Add the cover to the rice cooker pot and let the Cook function now complete its cycle.
  • When the rice cooker switches to Warm setting, quickly remove the lid, dump in the spring onion, and place the lid back on and let this sit for 10 minutes on Warm setting. No stirring, this will steam the spring onion.
  • Unplug the cooker, fluff rice, and optionally stir in more butter if desired.
  • Serve as a side dish, enjoy.

Notes

Updated on 17 March 2022.
#1 Go-To Recipes,MUSHROOMS,SEASONED RICE,SIDES
Mushroom Brown Rice
October 1, 2017 Lee
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Mushroom Brown Rice

Adapted from an internet recipe.
Sounds like a great side dish. If I was a betting man, I would think white rice would well in this as well. I believe this will work in a rice cooker as well, I will test this out.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 cup brown Basmati rice, washed
  • 9-10 fresh mushrooms, washed and sliced
  • 1 large red onion, diced
  • 1 green bell pepper, diced
  • ½ cup butter, ½ standard block / 1 stick)
  • 1 teaspoon black pepper
  • salt, to taste
  • 2 cups water

Instructions
 

  • In a small pot, melt the butter then add the mushrooms and onion and stir and cook until the mushrooms are wilted and the onion softened.
  • Add the bell pepper, black pepper, and salt to taste, and stir and cook for about a minute, then add the rice, stir and cook for 5-6 minutes.
  • Now add the water, stir then cover and cook for about 15 minutes or until the water is absorbed and the rice cooked.
  • Mix and serve as a side dish.
MUSHROOMS,SEASONED RICE,SIDES