Manuels Rice Recipes

Steps:

• Combine the rice, 1 tablespoon butter, 1/4 teaspoon salt and 2 cups water in a saucepan. Bring to a boil, stirring occasionally. Reduce the heat to low, cover and cook until the rice is tender, about 15 minutes. Remove from the heat and set aside.
• Meanwhile, melt 2 tablespoons butter in a large pot over medium-high heat. Add the onion and celery, season with salt and cook until just tender, about 8 minutes. Add the tomatoes, garlic, Worcestershire sauce and Cajun seasoning; cook until the tomatoes start breaking down, about 2 minutes. Add the wine and cook until reduced by half, about 4 minutes. Add 1 cup water and the mussels and season with salt. Cover and cook until the mussels open, 4 to 5 minutes (discard any unopened mussels). Remove from the heat and stir in the remaining 1 tablespoon butter; season with salt.
• Fluff the rice with a fork and divide among bowls. Top with the mussels and broth; sprinkle with parsley.

Steps:

• Heat the oil in a saucepan.
• Add the rice, stirring constantly, until slightly browned.
• Strain the rice and return it to the saucepan.
• Mix the tomatoes, onion and garlic in a blender or food processor until smooth.
• Pour the mixture over the rice and cook over medium heat, for about 5 minutes, stirring constantly.
• Add the water and salt, stir, then top with the chiles and parsley.
• Lower the heat, cover, and simmer for 25 minutes.