Rice Recipes

Rice Pilaf

2 Tbsp. margarine
1/3 c. finely chopped celery
1/4 c. green onions, including tops finely chopped
1 c. uncooked rice
3 tsp. chicken bullion dissolved in 3 c. hot water

Melt margarine in skillet. Add onions, celery, and rice. Stir until rice is slightly browned. Pour in water with dissolved bullion. Cover tightly and cook over low heat for about 25 minutes until moisture is absorbed and rice is tender.

Spanish Rice

Heat up about 2 Tbsp. of cooking oil in skillet. Add about 1 c. of long grain rice. Brown the rice, stirring it until it is slightly brown. Add diced onion and saute. Add cold water, enough to cover the rice (about 3 cups). Add 2-3 Tbsp. Knorr's tomato bullion, and add a clove of garlic. Cover tightly. Turn down heat as soon as it starts to boil. Do not stir the rice. Cook for about 25 minutes or until the water is absorbed by the rice. (Note: If you do not have tomato bullion, you can use chicken bullion and add a little tomato sauce instead.)

Thanks, Nicole!