|Theory of Catering|
|by Ronald Kinton|
The tenth edition of this highly successful textbook builds on the quality of the previous editions and has been updated and re-written to ensure ...
Results 41 - 49 of 49 for goya rice
Shake adobo on ... 10 minutes. Add rice, bring to ... Serves 4 to 6. EASY PAELLA: Brown chorizos with chicken, add seafood during last 10 minutes of cooking.
Mix oil, sazon, ... to boil, add rice. Stir occasionally. ... pot for 15 minutes, stir and put top on again and put on medium-low for 20 minutes and stir.
Chop onion, garlic and green pepper in food processor. Place in a pan with vegetable oil and simmer for 5-7 minutes. Add water with the packet of ...
Heat oil in ... sauce. Add the rice and the hot water until becoming dry, covered about ... and cook rice until done, for 1 1/2 hours. Serve on platter.
*Available at supermarkets. ... sauce and sazon goya; mix well. Add rice and add enough ... rice and cook on low heat for about 20 minutes, until tender.
Oil in heavy ... Add garlic, onion, rice, corned beef ... place on pan, about 10 minutes; stir one time only, another 20 minutes done. Serve with main dish.
Melt butter. Saute celery and onion until clear. Add fish (or choice flaked meat). Saute 5 minutes. Add rice and seasoning. Serve.
In a medium ... and salt and bring to a boil. Add beans and remaining ingredients; reduce heat and simmer, covered, for 15 minutes. Serve over white rice.
Wash black eyed ... over buttered white rice or dirty rice and sprinkle bacon pieces on top with side of cornbread for dipping. Serves approximately 6.
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