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Creole Rice
Rice Indian Style
Vegetable Fried Rice

Vegetable Fried Rice 2
Pork Fried Rice
Curry Fried Rice

Black Beans With Rice
Jambalaya with Three Meats
Jambalaya with Chicken

Jambalaya with Ham
Risotto

Jambalaya with Three Meats

3 tablespoons peanut oil
1 large yellow onion, chopped
2 green peppers, chopped
3 cloves garlic, chopped
4 stalks (ribs) of celery, chopped
6 scallions, chopped
1-28 ounce can of whole tomatoes
3½ cups chicken broth (2 cans)
½ pound sausage, sliced and browned
1 cup chopped ham
½ pound spareribs, browned
2 tablespoons chopped parsley
2 teaspoons tabasco sauce (1 teas. for less hot)
¼ cup Lea and Perrins Worcestershire sauce
3 teaspoons thyme
2 cups rice
salt and pepper to taste

In a large (12 quart) stock pot, sauté the vegetables in the oil until the onions are just a bit limp, a few minutes. Add the can of tomatoes, crushing the tomatoes, and the broth. Bring to a boil and simmer for one hour. Meanwhile, brown the spareribs for 20 minutes in the oven at 400º; brown the sausage in a pan or in the oven. Add the meat, the parsley and the seasonings and simmer for 20 minutes. Add the rice, bring to a boil, put the lid on, and simmer for 25 minutes. Serve.

Variations: 1 pound of sausage or ham, delete the other meat.

Jambalaya with Ham

3 tablespoons peanut oil
1 large yellow onion, chopped
2 green peppers, chopped
3 cloves garlic, chopped
4 stalks (ribs) of celery, chopped
6 scallions, chopped
1-28 ounce can of whole tomatoes
3½ cups chicken broth
2 pounds ham, cut into½ inch cubes
2 tablespoons chopped parsley
2 teaspoons tabasco sauce (1 teas. for less hot)
¼ cup Lea and Perrins Worcestershire sauce
3 teaspoons thyme
2 cups converted rice
salt and pepper to taste

In a large (12 quart) stock pot, sauté the vegetables in the oil until the onions are just a bit limp, a few minutes. Add the can of tomatoes, crushing the tomatoes, and the broth. Bring to a boil and simmer for one hour-can be reduced to 30 minutes if you would rather the vegetables be a bit crunchy. Meanwhile, brown the ham in a pan in the oil. to the stockpot, add the ham, the parsley and the seasonings and simmer for 20 minutes.

    

Add the rice, bring to a boil, put the lid on, and simmer for 25 minutes. Check after 15 minutes-you may need to add a bit of broth or water if it's too dry, or turn the heat up (cover off) if it's too liquid. Serve.

Variations: vegetarian, sausage, turkey, chicken. For leftover meat, dice it and add it to the pot. Sausage, boil for½ hour to remove the fat, then dice and add to the pot.

Jambalaya with Chicken

3 tablespoons peanut oil
1 large yellow onion, chopped
2 green peppers, chopped
3 cloves garlic, chopped
4 stalks (ribs) of celery, chopped
6 scallions, chopped
1-28 ounce can of whole tomatoes
3½ cups chicken broth
2 pounds boned chicken breasts, cut into½ inch cubes
2 tablespoons chopped parsley
2 teaspoons tabasco sauce (1 teas. for less hot)
¼ cup Lea and Perrins Worcestershire sauce
3 teaspoons thyme
2 cups converted rice
salt and pepper to taste

In a large (12 quart) stock pot, sauté the vegetables in the oil until the onions are just a bit limp, a few minutes. Add the can of tomatoes, crushing the tomatoes, and the broth. Bring to a boil and simmer for one hour-can be reduced to 30 minutes if you prefer the vegetables a bit crunchy. Meanwhile, brown the chicken in a pan in the oil. to the stockpot, add the chicken, the parsley and the seasonings and simmer for 20 minutes. Add the rice, bring to a boil, put the lid on, and simmer for 25 minutes. Check after 15 minutes-you may need to add a bit of broth or water if it's too dry, or turn the heat up (cover off) if it's too liquid. Serve.

Risotto

1 tablespoons olive oil
1 medium sweet onion, chopped
1 clove garlic, chopped
1 cup risotto rice
3 cups chicken broth
salt and pepper to taste

In a large fry pan, Sauté the onion in the oil, for a few minutes. Add the rice and stir in to coat the rice with the oil. Add 2½ cups of the broth, stir, bring to a broil. Simmer for 15-20 minutes, stiring frequently. Add more broth if needed to keep the mixture liquid. Serve