MEXICAN STYLE RICE

Ingredients

2 bags  Pre-cooked Rice

1 teaspoon vegetable oil

2 cloves garlic, chopped

1/2 cup onion, chopped

1/4 cup red bell pepper, chopped

1/4 cup green bell pepper, chopped

1 small jalapeno, seeded and chopped, optional

1 tsp  cumin

1 can  (8 oz.) tomato sauce

Serve topped with cilantro.

1 chicken flavored bouillon cube

1/4 cup  fresh cilantro, chopped

MexicanRice_withBeverage

Directions

Prepare rice according to package directions, cooking only 8 minutes.
Heat vegetable oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds. Stir in onion, bell peppers, jalapeno, and cumin; cook for 5 minutes. Add tomato sauce and bouillon cube and stir until cube dissolves; add cooked rice and stir until heated through. Garnish with fresh cilantro and serve.

GOURMET WILD RICE STUFFING

1/2 cup turkey bacon crumbled
4 cups water
1 can mushrooms (4 oz.) drained and sliced
2 boxes UNCLE BEN’S® Long Grain & Wild Rice Original Recipe
1/4 cup butter
1/2 lb. chicken livers chopped
1/2 cup onion chopped
1. Cook onions in melted butter until soft.
2. Add water; stir in contents of all packets of wild rice mix and seasonings, chicken livers, bacon and mushrooms.
3. Bring to a boil. Cover tightly and cook over low heat for 22 minutes.
4. Stuff bird loosely with hot stuffing allowing 1/2 cup per pound, or bake stuffing separately in greased covered, casserole at 325º F for 30 minutes.

CURRIED RICE WITH PINEAPPLE

 

 

 

 

Ingredients

1 can (8 oz.) pineapple chunks

2/3 cup reduced sodium chicken broth

1 teaspoon olive oil

1½ teaspoons curry powder

1 clove garlic, minced

1 tablespoon brown sugar, packed

grated peel of 1 lime

1 cup brown rice, uncooked

1/2 cup sliced almonds, toasted

1 green onion, sliced

Directions

  • Drain pineapple chunks, reserving juice. Add chicken broth (about 2/3 cup) to equal 1 cup liquid. Set aside.
  • Heat oil in medium pan over medium heat. Sauté curry powder and garlic 1 to 2 minutes or until garlic is lightly browned.
  • Add reserved pineapple juice mixture, pineapple chunks, brown sugar and lime peel; bring to boil. Stir in rice. Reduce heat to medium. Cover and simmer 5 minutes. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff with fork.
  • Stir in sliced almonds and top with green onions.