Western Skillet Rice Recipes

Steps:

• In a medium skillet brown ground beef.
• Stir in onion soup mix, water, rice, tomatoes and peas.
• Simmer about 30 minutes, stir in cheese cubes and continue simmering until they are soft and partially melted.

Steps:

• In a large skillet, cook beef, onion, green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender, 8-10 minutes, breaking beef into crumbles; drain., Add rice, tomatoes, broth and seasonings. Bring to a boil, then reduce heat. Simmer, covered, until liquid is absorbed, about 5 minutes. Fluff with a fork. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.

Steps:

• In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute., Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain.
• Stir in the water, tomatoes, rice, peas and soup mix.
• Bring to a boil.
• Reduce heat; cover and simmer for 25 minutes or until rice is tender.
• Sprinkle with cheese.

Steps:

• 1. In a skillet on high heat add the oil and brown the meat, stirring frequently.
• 2. Drain any excess fat.
• 3. Stir in the onion soup mix, water, rice, tomatoes and peas.
• 4. Simmer 25 minutes until rice is tender; top with cheese.

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.

Steps:

• To prepare cooked rice, wet your fingers and break it up in the bowl. Preheat a large skillet or wok to medium to high heat. Add some cooking oil in the bottom. Add the egg and fry until easy, soft,cook. Remove from pan and set aside. I usually will cook a very small omelette, and chop it up right before I add it at the end.
• Add a touch more oil. Add onion and peppers and fry until tender.
• Remove onions and peppers to a separate bowl or push to the side, add diced ham and stir fry for about 30 seconds.
• Add oil, add rice and stir fry making sure to constantly chop and move rice around so the grains separate, lumps are what we are fighting people ;-) 'Bout 3-5 minutes depending on the heat.
• When rice is almost done, add the ham, peppers and onion and give it a toss/stir, chop up the egg and add that too. To season remove from heat to avoid overcooking. Add the salt, pepper, sugar and lastly a healthy splash of light soy sauce and a drop of Sesame oil (use a very light hand, too much Sesame oil ruins dishes), Cook for an additional 40 seconds and it's eatin' time!

Steps:

• In a large skillet, brown chicken in oil over medium heat. Sprinkle with salt and pepper. Reduce heat to low; cover and cook for 10-15 minutes or until juices run clear. , Stir in corn and rice; sprinkle with cheese. Cover and cook 3-4 minutes longer or until heated through and cheese is melted.