Homemade Seasoned Rice Mix Food

TEXAS ROADHOUSE SEASONED RICE RECIPE

Steps:

• Melt the butter over medium heat in a big skillet.
• Add the uncooked white rice. Cook in the butter for five to seven minutes. Stir from time to time so asto achieve an even brown color.
• Add the thinly diced onions. Cook for more minutes.
• Then, add the rest of the ingredients. Stir well.
• Bring to boil for five minutes.
• Minimize the heat to low. Simmer for fifteen minutes until the rice becomes soft.
• Your Texas roadhouse seasons rice is now ready to serve for your family or guests! You can add some sizzling steak or buttered shrimp according to your liking.

BUTTERY SEASONED RICE

Steps:

• Place all Rice ingredients in a large saucepan and give it a stir.
• Bring to simmer over medium high heat (edges bubbling, entire surface rippling), put the lid on and turn stove down to medium low (LOW for strong stoves). It should be simmering gently.
• Cook for 13 minutes - do not lift lid!
• Tilt pot then QUICKLY peek to ensure all water is absorbed.
• Remove from stove, stand 10 minutes with lid on.
• Add butter and fluff rice with a rubber spatula. Serve!
• Storage - please read Note 4.
• Rice cooker - Same ingredients, water and rice ratio. Pop it all in your rice cooker and cook per manufacturer directions, stir through butter at end.

CARIBBEAN SEASONED RICE

Steps:

• Heat oil in saucepan until just smoking. Salt and pepper chicken pieces and brown both sides in single layers. When all the pieces are browned off, remove chicken from the pan and set aside. Drain oil from pan. Add butter, onion, scallions, thyme, bay leaves, and saute for 4 minutes. Add rice and saute for 4 to 5 minutes more, then add garlic, chicken, squash, peas and water. Bring to a boil then reduce to a simmer and cover for 35 minutes.

SEASONED RICE

Steps:

• Combine all ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed.

HOMEMADE SEASONED RICE MIX

Steps:

• Combine all ingredients in a storage container with a tight-fitting lid. Yield: about 3-1/2 cups., To prepare rice as a side dish: Combine 2 cups water and 1 tablespoon butter in a saucepan; bring to a boil. Stir in one rounded cup of rice mix. Reduce heat; cover and simmer for 15-20 minutes.

HOMEMADE SEASONED RICE

Steps:

• Heat a medium skillet on medium heat. Add 2 T margarine to the skillet and melt this. While the margarine is melitng crush the Top Ramen in the package into small pieces. Put the seasoning packet aside. When the margarine is melted add the rice and the crushed Top Ramen and stir to coat with the margarine. Cook on Medium heat until the rice/noodles start browning, stirring frequently. Once this is has started to brown, carefully add water. Steam will raise so be careful not to get burned. Add seasoning packet from Top Ramen and stir. Simmer for 12-15 minutes or until the rice mixture is tender. Remove from heat and stir.
• Serve hot.

HOMEMADE RICE SEASONING MIX

Steps:

• PREPARE THE SEASONING MIX: In an airtight container, combine the all the dry ingredients. Store in a cool dry place for up to 1 year. TO PREPARE RICE: In a saucepan, bring water and 1 tablespoon of herb mix to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes or until rice is tender and liquid is absorbed.

SEASONED RICE

Steps:

• In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed.
• Melt margarine in a large saucepan over medium heat. Stir in remaining 2/3 cup water, nutritional yeast, garlic powder, basil and salt; heat for 5 minutes. Stir in cooked rice and cook until heated through, about 2 minutes.

RICE SEASONING MIX

Steps:

• Combine the first nine ingredients. Store in an airtight container. Yield: 10 batches (2 cups total). , To prepare rice: Combine 3 tablespoons seasoning mix, rice and water in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the water is absorbed.

SEASONED WHITE RICE

Steps:

• Over medium heat, add butter, oil, and bouillon cube to a skillet or pan. Whisk to dissolve the cube then add the rice. Coat the rice with the oil mixture and add the water.
• Bring to a bubbly boil then drop the heat to low. Allow the rice to absorb the water according to your rice package directions. You may use quick-cooking or standard rice.
• Fluff the rice and season with a dash of salt and pepper if desired. Dried parsley flakes add a nice pop of color.

COLLARD GREEN RICE

Steps:

• Heat 2 tablespoons of the oil in a large pot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, 2 to 3 minutes. Add the chicken stock and some House Seasoning. Bring it to a boil; cover, reduce the heat to low and cook until the rice is tender and has absorbed all the liquid, 20 to 25 minutes.
• Meanwhile, heat the butter and remaining tablespoon oil in a large skillet over medium-high heat. Add the onion, pepper, garlic and a generous pinch of House Seasoning. Cook until just tender and beginning to brown, about 5 minutes. Add the collards and cook until softened, 6 to 8 minutes.
• Once the rice is cooked and the liquid is absorbed, turn off the heat. Remove the lid and add the onions and collard green mixture. Fluff and stir gently with a fork to combine.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.