Seasoned Rice Food

ADOBO SEASONED CHICKEN AND RICE

Steps:

• Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces with salt and pepper and then season with the adobo seasoning mixture.
• Heat 3 tablespoons of oil in a large Dutch oven over high heat. Place the chicken in the oil skin side down, in batches, if necessary, and saute until golden brown. Turn the chicken over and cook until the second side is golden brown. Transfer the chicken to into a separate pot with all cooking juices, cover and allow to cook through over medium heat. Keep warm.
• Place the browning pan with the remaining 2 tablespoons oil back over high heat. Add the onions, green and red peppers and cook until soft. Add the tomato powder, garlic and cook for 1 minute.
• Add the rice to the pan, stir to coat the rice in the mixture and cook for 1 minute. Add the chicken stock, bay leaf, salt and pepper and bring to a boil. Stir well, cover, reduce the heat to medium and cook for 10 minutes.
• After 10 minutes add the peas to the pot, cover and continue cooking until the rice is tender and the chicken is cooked through, about 8 minutes.
• Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice and gently fold in the olives, cilantro, parsley, oregano and squeeze of lime juice. Add the chicken and stir to combine.

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.

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.

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.

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.

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.

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.

JAMAICAN SEASONED RICE

Steps:

• Heat oil in a large pot on medium-high heat. Add onion, garlic, green onions, red bell pepper, thyme, and allspice. Cook stirring constantly until onion is soft, about 3 minutes.
• Add tomatoes, carrot, pumpkin, cabbage, callaloo, brown rice and stir.
• Add coconut milk, vegetable broth, and top with Scotch bonnet pepper. If using vegetable broth instead of vegan bouillon then you want to season with salt to taste now. It should actually have enough salt that when you taste it, it should taste how you want the finished rice to taste because the rice will absorb some of the flavors as it swells.
• Cover pot and bring to a boil, reduce heat to simmer for 45 minutes.
• Gently stir in sweet corn, green peas, ackee, cover the pot and cook for 5-10 minutes or until rice is tender.
• Fluff with a fork, add additional cooked vegan protein and serve.

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.

TEXAS ROADHOUSE SEASONED RICE RECIPE

Steps:

• In a large skillet, melt butter over medium heat. Add the uncooked rice and cook for 5 - 7 minutes, stirring occasionally so the rice browns evenly. Next, add the onions and cook for an addition 3 to 5 minutes, until the onions are beginning to soften. Add the rest of the ingredients and stir well. Bring everything to a boil and boil for 5 minutes. Reduce to heat to low and simmer for 15 minutes or until the rice is soft and tender.

SEASONED RICE VINEGAR

Steps:

• Combine.
• Enjoy!