Red Hot Rice Food

COOKING RED RICE

Steps:

• Rinse red rice in water.
• Heat oil in a pot, add rice and stir for 2 minutes.
• Add water and bring to a boil.
• Lower heat and cover pot. Cook for 45 minutes or until liquid is absorbed.
• Remove from heat and let rest for 10 minutes.

RED HOT RICE

Steps:

• Melt the butter in a heavy 3 litre saucepan over moderate heat. Add the onion, and cook, uncovered, for 5 minutes, or until soft.
• Stir in the rice, red pepper, chilli powder, origanum, tomato juice and tomato puree, then add the water and salt. Stir once, cover and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the rice is tender, and the liquid has been absorbed.

RED RICE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a medium heavy saucepan or skillet over medium low heat. Saute the rice, stirring constantly, until golden brown and crackling, about 5 minutes. Add the onions and serranos and cook until the onions just soften, then add the garlic and saute until the aroma is released. Pour in the stock or water and tomato salsa, mixing well to combine. Transfer to a 4 quart baking dish or casserole. Cover with foil and bake until the liquid is absorbed and the rice is tender, 30 to 40 minutes. Stir and serve hot.

RED RICE

Steps:

• Melt the butter with the annatto oil in a medium saucepan over medium-high heat. Add the Scotch bonnet and garlic, stir, and cook for 15 seconds. Add the onion, carrot, celery, and bay leaves and stir well. Allow the vegetables to cook, stirring frequently, until well-glazed, about 10 minutes.
• Stir in the rice, salt and pepper. Add the chicken stock, stir once and bring to a simmer, the immediately turn the heat down to very low. Cover and cook until the rice has absorbed the stock, 12 to 15 minutes. Cover and let stand for 5 minutes, then serve.
• Toast the annatto seeds in a heavy saucepan until they just start to smoke. Add the olive oil. When the oil begins to simmer, remove from the heat and allow to cool. Strain the oil and store in an airtight container in a cool, dark place for several months.
• Preparation time: 5 minutes
• Cooking time: 10 minutes
• Ease of preparation: Easy

RED RICE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a medium heavy saucepan or skillet over medium-low heat. Saute the rice, stirring constantly, until golden brown and crackling, about 5 minutes. Add the onions and serranos and cook until the onions just soften. Then add the garlic and saute until the aroma is released, about 1 to 2 minutes. Pour in the hot stock or water and warm Red Tomato Salsa, mixing well to combine. Transfer to a 4-quart baking dish or casserole. Cover with foil and bake until the liquid is absorbed and the rice is tender, about 30 to 40 minutes. Stir, remove serrano chiles if desired, and serve hot.
• Heat the vegetable oil in a medium skillet over medium heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender.
• Add the tomatoes, tomato juice, garlic, and jalapeno and puree, in batches if you are using a blender, until smooth. Pour into a saucepan, and add the salt. Bring to a boil, reduce to a simmer, and cook, uncovered, 20 minutes. Adjust the seasonings. Set aside to cool for table salsa or use warm for rice or chilaquiles. Store in the refrigerator 2 to 3 days or in the freezer for weeks.

HOT RICE

Steps:

• Brown ground beef and drain.
• Put ground beef in a bowl with the can of rotel.
• Cook rice a roni according to directions but with only 2 cups of water and add beef/rotel mixture before putting lid on.

EASY RED RICE

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook the onions in the heated oil until clear, but not brown. Add tomatoes, chicken broth, and basil; bring to a boil. Stir in rice and return to a boil. Cover and reduce heat to low. Simmer until the liquid is completely absorbed into the rice, about 20 minutes.

COPYCAT FRANKS RED HOT SAUCE

Steps:

• USING FRESH CAYENNE PEPPERS.
• There are two different ways to prepare this sauce. You can use fresh cayenne peppers, or you can use cayenne peppers from your garden that you have canned.
• If you're using fresh cayenne peppers, simply remove the ends and measure all of the ingredients into a small saucepan.
• Heat over medium heat until boiling.
• Reduce the heat slightly, but so the mixture continues to boil.
• Simmer about 20-25 minutes.
• Remove the mixture from heat, carefully pour it into a blender & puree until thick and smooth.
• Transfer the mixture back into the saucepan and simmer another 15 minutes.
• USING CANNED CAYENNE PEPPERS.
• If you're using canned cayenne peppers, which is what we used in this particular recipe --.
• In a blender add 18 peppers, 1 cup of vinegar (we used the juice from our home-canned peppers), garlic, salt, and garlic powder.
• Cover and puree until smooth.
• Transfer to a saucepan and bring to a boil.
• Reduce heat and simmer for 20 minutes.
• The sauce is much better if you allow the flavors to marry overnight in the fridge, but if you don't have enough time to let it marinate overnight it will still turn out great wings!

CHARLESTON RED RICE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish.
• Bring the rice, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and most of the liquid has been absorbed, 20 to 25 minutes.
• While the rice is cooking, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Reserve about 1 tablespoon of bacon drippings in the pan. Reduce heat to medium. Drain the bacon on a plate lined with paper towels; crumble the bacon once cooled enough to handle.
• Cook and stir the onions in the reserved bacon drippings until translucent, 5 to 8 minutes. Stir in the crumbled bacon, tomato sauce, tomato paste, sugar, Worcestershire sauce, and hot sauce; bring the mixture to a simmer, reduce heat, and simmer for 10 minutes. Spoon the cooked rice into the prepared baking dish and stir the tomato-bacon mixture into the rice until evenly combined.
• Cover the dish and bake in the preheated oven for 45 minutes.

RED RICE

Steps:

• In a large skillet, cook bacon until crisp. Remove bacon to paper towels; drain; discard all but 2 tablespoons of drippings. Saute onion in drippings until tender. Add bacon and remaining ingredients. Cook, covered, over medium-low heat for 10 minutes. , Spoon into a 1-1/2-qt. baking dish. Cover and bake at 350° for 45 minutes or until rice is tender, stirring occasionally.

RED RIVER HOT CEREAL MIX (COPYCAT)

Steps:

• Combine ingredients in a bowl then transfer to an airtight container or "Ziploc"-type plastic bag.
• To prepare: For 2 servings, place 1 1/2 cups filtered water, 1/2 cup Red River Copycat Hot Cereal Mix and 1/4 teaspoon salt (the salt is optional) in a sauce pan.
• Bring to a boil; stirring occasionally.
• Reduce to a gentle boil and cook 5 minutes uncovered, stirring occasionally.
• After cooking is complete, remove sauce pan from stove top and cover. Set aside for a few minutes.
• Enjoy with your favorite additions and toppings: milk, dried fruit, cinnamon, etc.

ARROZ ROJO (MEXICAN RED RICE)

Steps:

• Grate tomatoes into a bowl using a box grater; discard tomato skins.
• Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
• Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
• Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
• Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.