Rice Medley Recipes

Steps:

• Heat oil in a skillet.
• Add onion, carrot, celery, and red pepper; cook 5 minutes or until tender.
• Add broth; bring to a boil.
• Stir in rice and peas; cover.
• Simmer 5 minutes.
• Remove from heat.
• Let stand 5 minutes before serving.
• ****To save time, replace all the veggies with 3 cups frozen mixed vegetables or frozen broccoli florets and add them when you would have added the peas.

Steps:

• In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Remove from the heat; add lemon juice. Fluff with a fork.

Steps:

• In a large saucepan coated with cooking spray, saute onion in butter for 1 minute. Add rice and red pepper; cook and stir for 3-4 minutes or until rice is lightly browned., Stir in the broth, wine, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in peas; cover and simmer 3-5 minutes longer or until rice is tender and peas are heated through. Stir in 1/4 cup cheese. Sprinkle remaining cheese over the top.

Steps:

• Cook and stir chicken in skillet on medium heat 8 to 10 min. or until done. Stir in broth; cook 2 to 3 min. or until heated through.
• Add Neufchatel; cook 2 to 3 min. or until melted, stirring frequently. Add vegetables; stir gently.
• Let stand, covered, 5 min. Serve over rice.

Steps:

• In medium saucepan, melt butter over medium-high heat.
• Add shallot; cook stirring occasionally until shallot wilts, about 2 to 3 minutes.
• Add rice mix, water, wine and thyme; bring to a boil.
• Reduce heat, cover, and simmer until rice is tender and liquid is absorbed, about 20-25 minutes.
• Stir in water chestnuts, vegetable medley, and red bell pepper; cook stirring occasionally until heated through, about 2 to 3 minutes.
• Place in serving bowl and garnish with parsley.

Steps:

• Heat oil in large saucepan. Add onions and rice; cook and stir 3 min. Add broth; bring to boil. Cover; simmer on low heat 20 min. or until broth is absorbed.
• Blend dressing, parsley and cilantro in blender until smooth. Mix with 1/3 of the rice; spoon onto ovenproof platter. Cover to keep warm.
• Mix contents of seasoning packet with half the remaining rice. Stir in vegetables and bacon; spoon next to green rice on platter. Top remaining rice (in skillet) with remaining ingredients; cover with lid. Cook until cheese is melted. Spoon next to other mounds of rice on platter.