Mexican Green Rice

1/8 cup vegetable oil
1 cup Basmati or long-grain rice
2 large poblano chiles, tops removed,
    seeded, and diced
1 cup fresh cilantro leaves
3 garlic cloves, mashed
1/2 onion, diced
2 tablespoons chicken bouillon granules
Salt
Pepper
1 cup frozen peas and carrots
1 tablespoon butter

In a Dutch oven with a tight-fitting lid, heat oil and saut? rice.

In a blender pur?e chiles, cilantro leaves, garlic, and onion with 2 cups hot water. Strain over the saut?ed rice. Add chicken bouillon granules and stir until dissolved. Add salt and pepper to taste. Cover and cook for 20 to 25 minutes until rice is tender.

Meanwhile, cook frozen peas and carrots in lightly salted water for 1 minute. Drain. Add 1 tablespoon butter and garnish rice with them.

Louisiana Dirty Rice

1 pound giblets (wild fowl, chicken,
    or turkey), chopped fine
2 cups raw white rice
1/2 pound loose pork sausage
1 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
2 cloves garlic, chopped
1/2 cup chopped fresh parsley
1 cup scallion tops
Salt and pepper, to taste

Boil the giblets in a saucepan of salted water to cover until very tender. Drain, reserving the liquid, and set the giblets aside. Return the liquid to the saucepan, adding more water if necessary to make 4 cups. Add the rice, bring to a boil, and cook, covered, over low heat for 20 minutes or until tender. Set aside and keep warm.

In a deep heavy skillet start the pork sausage on low heat; as soon as the fat begins to cook out, add the onion, bell pepper, celery, and garlic. Continue cooking on low heat, stirring occasionally, until all the vegetables are soft. Add the cooked rice, giblets, parsley, scallion tops, salt, and pepper and stir all together lightly but thoroughly. If possible, add some drippings from the fowl or meat which you are serving. Do not let parsley and scallion tops become scorched.

Vegetarian Dirty Rice
Follow directions for Louisiana Dirty Rice, using 1/2 cup peanuts in place of the giblets and pork sausage, and saut? until golden (about 2 minutes). Replace white rice with 3 cups cold cooked brown rice.

Fried Rice

1 cup rice, uncooked
1/3 cup oil
Soy sauce, to taste
1 cup shrimp pork or beef, chopped
2 1/2 to 3 cups hot bouillon
1/2 cup onion, chopped
1/4 cup green bell pepper, chopped
1 cup frozen peas

Fry rice with oil until brown. Add soy sauce and meat. Mix quickly. Add bouillon. Simmer covered 20 minutes. When almost done, add onions, green pepper and peas.

Flavored Rice Mixes

Onion Rice Mix
4 cups uncooked rice
1 envelope onion soup mix
1/4 cup dried minced onion
1 tablespoon parsley
1/2 teaspoon salt

Lemon-Dill Rice Mix
4 cups uncooked rice
1/4 cup grated lemon peel
1/4 cup powdered chicken soup base
2 tablespoons dill
1 tablespoon chives
1/2 teaspoon salt

Vegetable Rice Mix
4 cups uncooked rice
1 envelope vegetable soup mix
2 tablespoons dried minced onion
2 tablespoons dried minced celery
2 tablespoons dried minced bell pepper
1 tablespoon parsley
1 teaspoon salt

Spanish Rice Mix
4 cups uncooked rice
1/2 cup Mexican seasoning mix
1/2 cup dried corn
2 tablespoons parsley
1 tablespoon basil

Herb Rice
4 cups uncooked rice
1/2 cup instant nonfat dry milk
1/4 cup dried minced celery
2 tablespoons parsley
2 tablespoons thyme
1 tablespoon marjoram

Combine ingredients specified for each different mix. Store mixes in an airtight container on the shelf for up to 4 months.

This mix will keep on the shelf for up to 4 months.

To use: Mix 1 cup of the rice mix with 2 cups of liquid – either water, broth, juice, or a combination. A tablespoon of butter or margarine is a nice addition. Place the rice, liquid and butter on high heat and bring to a rolling boil. Immediately reduce the heat to very low, cover, and simmer for 10 to 15 minutes or until all the liquid is absorbed.

Festive Rice Salad

1 package Fried Rice-A-Roni? with almonds
1 green bell pepper, diced
1 bunch scallions, diced
1 jar marinated artichoke hearts
1 cup black olives, diced
Toasted sliced almonds
1 can water chestnuts

Cook rice according to package directions and chill. Drain and slice water chestnuts and add toss with remaining ingredients.

Serve chilled.

Tomato Gravy over Rice

1 (28 ounce) can crushed tomatoes *
1/2 cup onions, chopped
4 slices bacon
1/4 cup diced green bell pepper
3 tablespoons flour
Salt
Black pepper

* Or use fresh tomatoes, and cook them down to about 2 cups.

Fry bacon until done but not crisp. Cut into pieces. Set aside.

Add onions and green peppers to skillet; saut? until soft.

Add tomatoes and simmer 20 minutes. Salt and pepper to taste.

Mix flour with enough cold water to make a smooth paste. Add to skillet, stirring constantly until thickened.

Serve over cooked rice.

Serves 4 to 6.

NOTE: You can omit the bacon and use any meat available (sausage, ham, etc.), or you can substitute 2 or 3 tablespoons butter.

Taco Rice

1 pound ground beef
2 cups water
1 (1 1/4 ounce) package taco seasoning mix
2 cups Minute rice, uncooked
1 cup shredded Cheddar cheese
Coarsely crushed tortilla chips
Shredded lettuce
Chopped tomato
Sour cream

Brown meat in large skillet on medium-high heat. Drain. Add water and seasoning mix to skillet. Bring to boil. Stir in rice. Sprinkle with cheese. Cover and cook on low heat 5 minutes. Top with coarsely crushed tortilla chips, shredded lettuce, chopped tomato and/or sour cream.