Rice Recipes

Baked Spanish Rice:

Cook the bacon until it is crisp, drain on paper towel, crumble and set aside. Pour off all but 2 tablespoons of the drippings
In hot dripping, sauté the onions and green peppers for about 5 minutes, or until they are tender
Drain the tomatoes through a sieve so that the liquid is in a measuring cup. Add enough water to that liquid to make a total of 1 3/4 cups
Chop the tomatoes
Add the tomato liquid, tomatoes, tomato sauce, sugar and salt to the sautéd vegetables. Heat to a boil
Grease a 1 1/2 quart casserole dish
Remove the tomato sauce from the heat and stir in the rice, pour that into the casserole
Cover and bake in a preheated 350°F oven for about 35 minutes, or until the rice is tender and all the liquid is absorbed
Fluff the rice with a fork, sprinkle with cheese and bacon and bake for another few minutes
Let stand for a few minutes and serve

In a 10 inch skillet over medium heat, cook the rice, stirring constantly, for about 5 minutes, until it is golden brown
Pour the cooked rice into a 1 quart casserole dish
In the same skillet, in 2 tablespoons of hot butter, cook the mushroom, onion and celery until it is tender
Add the remaining ingredients and heat to a boil. Over the rice in the casserole, pour the mixture from the skillet
Bake, covered in a preheated 350°F oven for about 35 minutes, or until the liquid has been absorbed
With a fork, lightly toss the remaining 2 tablespoons of butter into the rice until the butter has melted and the rice is fluffy
Serve as needed

In a 2 quart saucepan over medium heat, in hot butter, cook the celery and onion for about 5 minutes, or until they are tender
Add the water, orange peel, orange juice, salt and thyme. Heat to a boil, stir in rice
Reduce heat to low, cover and simmer for about 15 to 20 minutes, or until the rice is tender and all the liquid is absorbed
Fluff the cooked rice slightly, with a fork before serving

In a 3 quart ovensafe saucepan over medium heat, in hot butter, cook onion until golden brown
Add the rice, stirring until the butter is absobed
Stir in the stock, salt, saffron and pepper. Heat to a boil while gently stirring
Bake in a preheat 350°F oven for about 30 minutes, or until all the liquid is absorbed and the rice is tender
Stir in the parmesan cheese until it is well blended
Serve in a heated dish as a first course or as an accompaniment to veal

In a 12 inch skillet over medium heat, cook the bacon until it is crisp. With a slotted spoon remove the bacon onto paper towel and set aside
Pour off all but 1/4 cup of the bacon drippings from the skillet
Add the onion to the skillet and cook until they are tender, stirring occasionally, about 5 minutes
Stir in the remaining ingredients (except bacon) and bring to a boil
Reduce the heat to low and simmer, covered, for about 20 minutes, or until the rice is tender and the liquid is absorbed
To serve, toss the rice mixture together with the reserved bacon until well mixed. Transfer to a warm serving dish and serve immediately

Do not over cook. The peas could be added preheated at the same time as the bacon
Vegetable stock can be used in place of the chicken

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