Red Rice Perloo Recipes

Steps:

• Rinse the rice until the water becomes slightly clear. (This removes the starch.)
• Preheat the oven to 350 degrees F. In a large frying pan, heat the oil over medium-high heat. Add the sausage, onion and pepper and cook, stirring, until the vegetables soften and start to brown at the edges, 3 to 4 minutes. Stir in the tomato paste, sugar, garlic powder, salt and pepper. Stir rice into the tomato mixture and cook, uncovered, and stirring occasionally, about 5 minutes.
• Transfer to a 9-by-13-inch baking dish and spread into an even layer. Add just enough water to cover the rice (about 2 cups). Tightly cover with a lid or foil and bake for 30 minutes without uncovering the baking dish. Turn off the oven, remove the rice, fluff the rice, then cover and return to oven for 10 minutes more.

Steps:

• Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered, 3 to 4 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the rendered fat in the pan.
• Sprinkle both sides of the chicken with the House Seasoning. Increase the heat to medium-high and add the chicken thighs, skin-side down, and the sausage to the skillet. Sear the chicken on one side, stirring and flipping the sausage occasionally, until the chicken is deep golden brown, 4 to 5 minutes. Flip and cook for another 3 to 4 minutes on the other side. Remove the chicken and sausage to the plate with the bacon.
• Add the celery, onions and peppers to the remaining bacon and chicken fat. Cook until the vegetables are softened and starting to brown, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Pour in the sherry and use a wooden spoon to scrape the browned bits from the bottom. Stir in the tomatoes and let cook until they release all their juices, 3 to 4 minutes. Stir in the rice and butter and cook for about 1 minute. Stir the cooked bacon and sausage back into the skillet. Stir in the chicken stock and check for seasoning. Nestle the chicken thighs, skin-side up, back into the pan, adding any juices from the plate.
• Bring to a boil, then reduce the heat to low and cover. Simmer until all the liquid is absorbed and the rice is fully cooked, 20 to 30 minutes. Fluff the rice and sprinkle with parsley if desired. Serve immediately.
• Stir everything together in a medium bowl. Keep in an airtight container. Makes 5 teaspoons.

Steps:

• Cut bacon into small pieces and fry until crisp in a large skillet or saucepan that has a tight-fitting lid. Remove bacon and reserve for garnish. Pour off some of the bacon grease, leaving about 1/4 cup of it in the pan. Add the rice and saute over medium-high heat, stirring constantly. It will begin to turn white after a few minutes; do not let it scorch or brown. Add the tomatoes and continue to saute until most of the liquid has evaporated. Add the salt and stock (omit salt if you are using canned stock). Simmer, covered, for 30 minutes or until the rice is tender. Remove from the heat and allow to sit for a few minutes before serving. Fluff the rice with a fork and garnish with the reserved bacon.
• Brown the chicken pieces in a heavy-bottomed pot over medium-high heat, taking care not to burn them or let them stick to the pan. Add the vegetables, herbs, and water and simmer, uncovered, for about 1 1/2 hours or until liquid is reduced by half, skimming any scum from the surface from time to time. Strain out the solids, cool, and refrigerate the stock. Remove and discard the chicken fat when it congeals on the surface. Fill an ice cube tray with some of the stock and freeze it to use later. Use the remaining stock in a soup recipe, to cook rice in, or for sauce.

Steps:

• Rinse the rice until the water becomes slightly clear. (This removes the starch.)
• Preheat the oven to 350˚ F. In a large frying pan, heat the vegetable oil over medium-high heat. Add the sausage, onion and bell pepper and cook, stirring, until the vegetables soften and start to brown at the edges, 3 to 4 minutes. Stir in the tomato paste, sugar, garlic powder and 1 tablespoon each salt and pepper. Stir the rice into the tomato mixture and cook, uncovered and stirring occasionally, until well combined, about 5 minutes.
• Transfer to a 9-by-13-inch or other 3-quart baking dish and spread into an even layer. Add just enough water to cover the rice (about 2 cups). Tightly cover with a lid or foil and bake for 30 minutes without uncovering the dish. Turn off the oven; remove the rice from the oven, uncover and fluff, then cover again and return to the oven for 10 minutes more.

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.

Steps:

• Fry the bacon in a large skillet over very low heat, just until it reaches the crisp stage. Remove from pan, crumble and set aside. Pour off all but 2 tablespoons of the bacon fat, then add the rice and stir, cooking slowly until rice is lightly browned.
• Add the boiling stock, stir, and bring back to the boil.
• Add chicken, vegetables, bay leaf, salt and pepper.
• Reduce heat and simmer, covered, for 30 minutes, or until rice, chicken and vegetables are done and liquid is absorbed.
• Serving Ideas : Sprinkle with crumbled bacon and parsley.

Steps:

• Slowly fry the bacon in a large, heavy pot. When it is crispy, remove the bacon and chop roughly. Set the bacon aside
• Saute the 2 cups chopped onion, 2 cups chopped celery and the diced yellow bell pepper in the bacon fat until soft but not browned. Add the garlic and rice and cook, stirring often for 3 minutes, until the rice turns translucent.
• Add the white wine, tomatoes and chile pepper to the pot and stir well.
• Ladle two or three ladles of the stock into the rice pot. Stir well. Cook, stirring often, until the liquid is absorbed. Repeat this process until the rice is tender.
• Add one more ladle of stock to the pot, along with the shrimp and the parsley. Mix to combine, cover the pot and turn the heat to its lowest setting. Cover for 5 minutes to let the shrimp cook, then mix in the bacon and black pepper and serve.