Skillet Seasoned Rice Food

SIMPLE SKILLET RICE

Steps:

• In a medium to large skillet, melt butter. Add rice, dried garlic, dried onion and black pepper.
• Stirring quite frequently, saute' the mix until the rice changes to a pale brown color.
• Shake the can of broth, then open it and carefully pour it into the skillet with the rice.
• If you want to add pre-cooked meats and canned vegetables(frozen vegetables will add more time to cooking), do this now -- otherwise:.
• Add water to the point where the liquid is two times the amount of the rice, a 2 to 1 ratio. This is a key to success with this rice.
• Stir to mix it all, while bringing it to a boil.
• Turn your heat down to a simmer and cover your skillet.
• Cook for 18 to 20 minutes without lifting the cover (this is another key to success with this rice). I prefer glass lids for my pots and skillets so I can see inside my skillet without lifting the lid.
• When your rice gets holes that look like you've poked your finger in it all over, it is most likely done.
• At this point lift the lid and stir the rice to see if it's finished and to relieve the heat at the bottom and mix flavor.

HEARTY RICE SKILLET

Steps:

• In a large skillet stir beans, undrained tomatoes, vegetables, water, uncooked rice, thyme or dillweed, and, if desired, hot pepper sauce.
• Bring to a boil; reduce heat.
• Cover and simmer for 12 to 14 minutes or till rice is tender.
• Stir in soup; heat through.
• Before serving, stir in almonds and sprinkle with cheese.

ONE-SKILLET CAJUN SHRIMP AND RICE

Steps:

• Place the rice in a rice cooker along with 2 cups water; set it and forget it.
• Arrange the shrimp on a plate in a single layer and dust with 2 teaspoons of the Cajun seasoning and a little salt.
• Add the olive oil to a large skillet over medium heat. Add the celery and green bell pepper and saute until beginning to soften, about 5 minutes. Add the andouille, scooting the veggies to the side so that the sausage can get a good sear on both sides. Remove the goods from the skillet and reserve in a bowl.
• There should be enough oil in the skillet, but if it's on the dry side, add a tiny drizzle of olive oil. Add the shrimp to the skillet in a single layer and sear on both sides, 2 minutes tops. Add the shrimp to the sausage bowl.
• Add the broth, milk and remaining teaspoon Cajun seasoning to the skillet. Make a cornstarch slurry by combining the cornstarch with 2 tablespoons water in a small bowl. Whisk it with a fork, then slowly pour the slurry into the skillet. Cook the sauce, whisking, until it thickens just a tad. Add the lemon juice and a good pinch of salt. Stir for just a few seconds and taste it. Is the sauce where you want it? Maybe a little black pepper? Little more lemon? Do it.
• Now, add the reserved veggies and meats to the skillet and toss to combine. It's seriously so silky and luscious you'll weep.
• Serve this over your brown rice, garnished with parsley and lemon wedges, and that's all she wrote. So eat. Time to eat.

SEASONED RICE-WITH VEGETABLES-MY BEST

Steps:

• Rinse rice and set aside.
• In a skillet heat oil and add medium onion and garlic. Cook for a 2 minutes.
• add the rest of the vegetables to the skillet and cook for 2 more minutes.
• add rinsed rice and cook until the water from rinsing is absorbed.
• transfer skillet mix to rice cooker and add water, beef stock (could use chicken if wanted) soy sauce and Worcestershire sauce. Stir half way through so vegetable get mixed inches.

SKILLET CHICKEN AND RICE

Steps:

• Spray a 12-inch skillet with nonstick spray coating.
• Brown chicken pieces on all sides over medium heat about 15 minutes.
• Remove chicken.
• Drain fat from skillet, if neccessary.
• Add mushrooms, carrots, rice, onion, bouillon, poultry seasoning, 2 cups water, salt.
• Place chicken atop rice mixture.
• Cover; simmer 30 minutes or till chicken and rice are done.

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.

SKILLET CHICKEN AND RICE

Steps:

• Brown chicken pieces, in oil, over medium heat in a 12-inch skillet with non stick coating, about 15 minutes.
• Remove and set aside.
• Drain fat from skillet, if necessary.
• Add mushrooms, carrots, rice, onion, bouillon, poultry seasoning, 2 cups water, and salt.
• Place chicken atop rice mixture.
• Simmer covered for 30 minutes on medium-low, or until chicken and rice are done.
• Serves 4.