PREP TIME 10 Min
COOK TIME 40 Min
READY IN 50 Min
SERVINGS - 5
INGREDIENTS
* 2 tablespoons vegetable oil
* 1 onion, chopped
* 1 teaspoon minced garlic
* 1 teaspoon chili powder
* 1 tablespoon ground cumin
* 1 cup uncooked short-grain white rice
* 1 3/4 cups chicken broth
* 1/4 cup tomato paste
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.
3. Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.
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Simple Mexican Rice 
Tags: mexican rice
17.Oct.08 
Pasta and Rice 
Comments (0)
PREP TIME 15 Min
COOK TIME 25 Min
READY IN 40 Min
SERVINGS - 8
INGREDIENTS
* 1 pound seashell pasta
* 1 (10 ounce) package frozen chopped spinach
* 2 tablespoons olive oil
* 7 cloves garlic, minced
* 1 teaspoon dried red pepper flakes (optional)
* salt to taste
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add pasta and spinach and cook for 8 to 10 minutes or until pasta is al dente; drain and reserve.
2. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes; saute for 5 minutes or until the garlic turns light gold. Add cooked pasta and spinach to the skillet and mix well. Season with salt and toss; serve.
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Spinach Pasta
Tags: pasta, spinach
06.Oct.08 Pasta and Rice, Vegetarian Comments (0)
PREP TIME 10 Min
COOK TIME 35 Min
READY IN 45 Min
SERVINGS - 6
INGREDIENTS
* 5 1/2 cups vegetable stock
* 1/3 cup oil-packed sun-dried tomatoes
* 1 onion, chopped
* 2 cups Arborio rice
* 1 cup shredded mozzarella cheese
* 1 cup grated Parmesan cheese
* 1/4 cup chopped fresh basil
* salt and pepper to taste
DIRECTIONS
1. In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.
2. In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
3. Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
4. Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve.
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Risotto with Sun Dried Tomatoes & Mozzarella
Tags: risotto
15.Sep.08 Pasta and Rice Comments (0)
PREP TIME 5 Min
COOK TIME 25 Min
READY IN 30 Min
SERVINGS - 5
INGREDIENTS
* 2 tablespoons butter, divided
* 1 cup Basmati rice
* 2 cups water
* 2 cups fresh corn kernels
* 3 large shallots, sliced thinly
* 1/2 teaspoon white sugar
* salt to taste
* ground black pepper to taste
* 2 tablespoons chopped fresh mint leaves
DIRECTIONS
1. Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in the rice, add the water, and bring to a boil. Reduce heat, cover and simmer for 16 to 18 minutes, or until water is absorbed and rice is tender.
2. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in corn, shallots, sugar, salt and pepper. Cook, stirring occasionally, for 4 to 6 minutes, or until tender.
3. In a serving bowl combine cooked rice, corn mixture and mint.
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Corn & Rice Medley
Tags: rice, Vegetarian
07.Sep.08 Pasta and Rice, Vegetarian Comments (0)
PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min
SERVINGS - 2
INGREDIENTS
* 2 cups uncooked basmati rice
* 2 eggs
* 4 ounces smoked haddock, or other white fish
* 1 bay leaf
* 1 cup milk, or as needed
* 1 tablespoon butter
* 1 teaspoon curry powder
* 4 green onions, chopped
* 1/4 cup frozen green peas
* salt and pepper to taste
* 1/2 cup low-fat plain yogurt
DIRECTIONS
1. Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
2. Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
3. Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.
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Kedgeree
Tags: haddock, kedgeree
27.Aug.08 Fish and Seafood, Pasta and Rice Comments (0)
