Nancys Rice Food

ARROZ CON POLLO (RICE WITH CHICKEN)

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the chicken with salt and pepper. Add 3 drumsticks and 3 thighs to the Dutch oven and cook until browned on both sides, 7 to 8 minutes. Remove the chicken pieces with a slotted spoon and set aside. Repeat with the remaining drumsticks and thighs.
• Add the onions and peppers to the pot and cook until the onions are translucent, 2 to 3 minutes. Add the garlic and saute for about 1 minute. Add the paprika, cumin, saffron and bay leaves, stirring until incorporated. Next, add the diced tomatoes, chicken broth, beer, rice and 1 teaspoon salt; mix well. Bring to a boil, then lower to a simmer.
• Return the chicken pieces to the pot, cover, and transfer to the oven for 20 minutes. Remove the pot from the oven, add the peas and pimientos, then cover and return to the oven until the rice is completely tender, another 5 to 10 minutes.

NANCY'S RICE

Steps:

• Melt butter in the skillet, add onion, rice, mushroom and oregano. Stir well and add consomme and water. Simmer until done about 2 hours.

HERBED RICE PILAF

Steps:

• Melt the butter in a medium saucepot over medium heat. Add the rice, onion and thyme and saute until the onion is softened, 4 to 5 minutes. Season with salt and pepper. Pour the chicken stock over the rice, cover and cook over medium-low until tender and fluffy, about 15 minutes. Fluff with a fork, fold in the parsley and let stand 5 minutes before serving.

AUNT NANCY'S CAJUN RICE AND BEANS

Steps:

• Put the rice and 2 2/3 cups water or broth in a pot, and bring to a boil. Reduce heat to low, cover and simmer about 30 minutes.
• Meanwhile, prepare the other ingredients. After rice has been cooking 15-20 minutes, continue as follows.
• In a skillet, soften the onion and garlic in a little water.
• Stir the next 8 ingredients into the skillet (tomato to pepper). Add the water and bring to a boil. Reduce heat and simmer 5 minutes.
• When no water is left on the rice and it's just beginning to stick, remove from the heat and let it stand covered. This is important, to allow it to dry and fluff up a bit before serving.
• Slightly mash half of the beans. Stir them all into the skillet. Cook partially covered, stirring often, for 10 minutes. Discard bay leaf.
• Serve over rice, garnished with green onions if desired.