Easy Cheesy Rice Pilaf Food

EASY CHEESY RICE PILAF

Steps:

• Melt butter on medium-high heat in a medium skillet or saucepan. Add chopped onions and bell peppers. Sautè until soft, but don't let them brown, about 4 minutes.
• Add rice, salt, and bay leaf to the onions and bell peppers. Cook 1 minute.
• Stir in the chicken stock (I use reconstituted chicken bouillon. Cover and simmer on low until the rice is soft and tender, usually about 15-20 minutes.
• Add the peas. Cover and let simmer for 5 minutes or until you don't see any liquid in the rice. Remove from the heat and sit for 10 minutes before serving.
• When ready to serve, remove the bay leaf, and use a spoon or a fork to fluff the rice before adding cheese and parley. Add some freshly ground pepper if desired.

EASY PILAF

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter.
• Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish.
• Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.

EASY RICE PILAF

Steps:

• Rinse the rice under water about 2 or 3 times.
• Add the oil to the pot and add the onion.
• When starting to get a light brown color add the rice.
• Add water to just cover the top of the rice.
• Add chicken cube and pepper.
• The pot is covered and is left on medium heat for 30 minutes.
• The rice should be checked on to insure the water has not boiled off.
• If the water is low, add more.
• After 30 minutes, the rice should be done.
• If there is too much water , leave the cover off and leave on heat for a few more minutes to allow the water to boil off.

EASY RICE PILAF

Steps:

• In a large skillet, brown rice in oil, stirring constantly. Blend in soup mix and pepper. Stir in water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the rice is tender. Stir in peas. Cover and cook for 5 minutes. Serve immediately.

BAKED RICE PILAF

Steps:

• In an ungreased 8-in. square baking dish, combine all the ingredients. Cover and bake at 375° for 40-45 minutes or until rice is tender, stirring after 25 minutes.

CHEESY RICE PILAF CHICKEN BAKE

Steps:

• Preheat oven to 350°F.
• In a 9 x 13 baking pan, lay chicken breasts side-by-side.
• In a medium bowl, combine rice pilaf mix, olive oil, garlic, onion and chicken broth. Pour evenly over chicken breasts.
• Cover pan with aluminum foil, securing all sides, and bake for 30-40 minutes (depending on the size of your chicken breasts--some found at the supermarket today are mamouth!).
• Once chicken breasts are cooked through, remove pan from oven. Preheat broiler to medium heat.
• Evenly divide cheddar cheese and sprinkle the top of each chicken breast.
• Place pan 4-6 inches from heat source (uncovered) and broil for 2-3 minutes or until cheese has melted and begun to brown slightly.
• Remove from oven and allow to cool for 5 minutes before serving.

BASIC RICE PILAF

Steps:

• Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute.
• Season with salt and pepper. Stir in chicken stock and bring to a boil.
• Cover and turn heat down to low. Simmer gently for 20 minutes.
• Fluff rice with a fork and stir in parsley.

CHEESY RICE

Steps:

• In a greased baking dish, mix together all ingredients.
• Bake at 350 degrees until heated thru and cheese is melted.
• About 20 min or so. Dig in!

CHICKEN & RICE PILAF CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Season the chicken pieces with salt and pepper.
• Heat a large skillet.
• When hot, add enough of the oil to cover the bottom of the pan.
• Heat the oil to almost smoking.
• Add the chicken pieces in batches and brown over medium-high heat until golden, about 5 minutes per side, adding more oil as needed.
• As the chicken browns, transfer the finished pieces to 2 large baking pans.
• Drizzle liberally with lemon juice.
• If necessary, carefully drain some of the oil from the skillet, leaving about 1 or 2 tablespoons in the pan.
• Reheat the oil, and add the lemon zest, oregano and onions, scraping up browned bits from the bottom of the pan.
• Saute the onions for 5 minutes, then add the bell peppers and saute until softened, about 5 minutes longer.
• Add the rice and cook, stirring, until all of the grains are coated with oil, about 1 minute.
• Stir in the broth and water and bring to a boil.
• (If using unsalted broth, season with salt to taste at this point or the cooked rice will be bland.) Pour the broth and rice mixture evenly over the chicken.
• Cover tightly and bake until the chicken is cooked through and the rice is tender, 20 to 25 minutes.
• Remove from oven and let rest, still covered, at least 10 minutes before serving.

CHEESY SPINACH RICE PILAF

Steps:

• Rinse the rice.
• Heat the olive oil in a fry pan over medium heat.
• Toast the orzo to a golden brown.
• Add the garlic to the pan and cook for another 30 seconds.
• Add the rice, broth, salt and pepper and bring to a boil.
• Cover the pot, reduce the heat and simmer for another 15 minutes until the liquid is absorbed.
• Fold in the chopped spinach and grated cheese.