|Three Generations of Chilean Cuisine|
|by Mirtha Umana-Murray|
Three Generations of Chilean Cuisine brings together 200 of Mirtha Umana-Murray's family recipes, call carefully selected to appeal to adventurous...
51 - 60 of 79 for veggie rice
Saute onions, peppers ... Add thawed frozen veggies and saute for ... the veggies. Make rice according to package. ... 350 degrees for 50 to 55 minutes.
Prepare rice according to package directions. Cook veggies and onion together. Mix all ingredients together and bake at 350 degrees for 30 to 40 minutes.
Mix all ingredients into microwave-safe pan. Cover; microwave on high power for 3 minutes. Stir; repeat until of desired texture.
Warm tortilla over burner, fill tortilla with rice, vegetables, salsa, and cheese. Wrap it all up together. Top with avocado and sour cream.
Cut chicken in half. Add water and bouillon. Add rest of ingredients. Simmer until veggies are cooked, approximately 1 hour.
Wash, dry peas and cook in large kettle for 2 minutes. Brown bacon, onion, green pepper and garlic together. Saute until onion is tender. Add to ...
Cook vegetables, covered, ... cup. Combine vegetables, rice and 3/4 cup ... minutes. Sprinkle with remaining cheese. Bake, uncovered, 2 minutes more. Serves 4.
You can add 1/2 cup uncooked brown rice in place of ... Add soup, water, veggies and spices. Bring ... these (in place of frozen) when soup is almost done.
Cook rice pilaf according to ... set aside. Cook veggies in boil bag ... cheese. Place in warm oven just until cheese melts, about 15 minutes on 350 degrees.
Stir together cornstarch, ... ingredients. Cook until mixture thickens, stirring constantly. Serve over rice. 4 servings. ... prepare rice for great taste.
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