|Making It Easy: Cajun Cooking|
|by Arlene Coco|
Chef Arlene Coco learned Cajun cooking the only way one can really learn Cajun cooking--in her mother's kitchen in Baton Rouge, Louisiana.
31 - 40 of 426 for mexican rice
Melt butter in ... minutes. Stir in rice until well coated ... pepper. Turn rice into bowl. Garnish with chopped green onion tops and serve immediately.
Boil chicken with ... and chop. Cook rice in salt and ... through. Add grated cheddar cheese and return to oven for 5 minutes until cheese melts. Serves 6.
Heat oven to ... cooking time, until rice is tender. Remove ... with cheese. Let stand 2-3 minutes until cheese is melted. As a side dish, serves 8 people.
Cook and stir ... salsa and broth; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Add cheese; fluff with fork. Makes 8 servings.
Brown beef with ... full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Serve with tortilla chips. Makes 2 servings.
Wash rice well; dry; brown ... until rice is tender, about 30 minutes. Remove lid to allow mixture to dry out. Do not stir after cooking starts. Serves 6.
To briskly boiling ... of salt and rice and cook for ... with powdered cinnamon. Serves 6. If preferred, 1 teaspoon vanilla may be substituted for cinnamon.
In skillet, saute rice and onion in ... Cover and simmer 20 to 25 minutes until liquid is absorbed. Stir in olives and green onion. Makes 4 to 6 servings.
In medium skillet ... fat. Stir in rice, pepper, chili ... boil, then reduce heat and simmer covered 20 minutes until liquid is absorbed and rice is cooked.
Cook rice. Drain. Add ... Repeat until you run out (3 layers). Rice should be on top. Bake 350 degrees for 45 minutes. Then put cheddar on top and brown.
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