Best Long Grain White Rice With Corn Peppers And Onions Recipes

LONG GRAIN WHITE RICE WITH CORN, PEPPERS AND ONIONS

Steps:

• * Note: One large (12 to 16 ounces) liquid removed can or possibly 1 (10 oz) box frzn corn may be substituted. Don't thaw before using. If using fresh corn: After removing the husks and silk, cut the kernels from the cobs using a sharp knife (being careful not to cut into the cob itself). Place the kernels into a bowl and using the knife, scrape up and down the shaft of the cob (over the bowl of corn) extracting the natural "corn cream". If using canned or possibly frzn corn, simply begin with the next step. To saute/fry the vegetables: Heat the butter (or possibly heat the oil) in a 2 1/2-qt heavy bottomed sauce pot (one which comes with a tight fitting lid). When warm, add in the onions and garlic and saute/fry for 3 min. Add in the green pepper and saute/fry till all the vegetables are softened and very fragrant, about 5 min over meduim-low heat. To toast the rice: If using an "aromatic" rice, rinse it through a sieve (medium mesh) and drain well. (If using long grain "converted" white rice, rinsing is neither necessary nor recommended.). Add in the rice and cook over medium heat, stirring to coat the rice with the butter and vegetables. Cook for about 3 min or possibly till the rice is dry and beginning to turn golden brown. To simmer (see note): Add in the warm broth and return to a boil. Stir in the corn (whether fresh, liquid removed canned or possibly frzn), and bring back to a boil. Cover the pot and turn the heat to low. Simmer over a low flame for exactly 17 min without lifting the lid. Note: If your stove is electric, you will not have the same control when regulating the heat source. To help rectify this, while your rice mix is coming to a boil, heat another burner to low. This way, as soon as you cover the pot, you can quickly adjust the temperature by switching the pot to the other burner. To "settle" and serve: Uncover and add in a good amount of fresh pepper and some salt to taste. If you like, stir in 1 Tbsp. of additional butter or possibly margarine. Fluff with a fork, and cover the pot. Allow the rice to settle for 3 to 5 min to absorb any excess moisture. Serve warm. This recipe yields 8 servings.

PERFECT LONG-GRAIN WHITE RICE

Steps:

• Combine the rice, salt and 1 1/2 cups water in a small saucepan and bring to a boil. Reduce heat to low, cover and simmer until all liquid is absorbed, about 18 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

RICE WITH ONIONS, GARLIC AND HERBS

Steps:

• Combine the first 4 ingredients in a food processor and puree.
• Put the oil in a large saucepan over medium heat and add the rice, stirring for a few minutes.
• Stir in all but 1 tablespoon of the onion mixture, add the salt and pepper, and cook for a couple minutes stirring.
• Add the stock and bring to a boil.
• Cover and turn heat to medium/low cooking until liquid is absorbed, about 15-20 minutes.
• Stir in the reserved tablespoon of the onion mixture and serve.

WHITE RICE PILAF WITH CORN, ROASTED CHILES, AND FRESH CHEESE

Steps:

• In a large heavy saucepan, heat the oil over medium heat. Add the rice and the onion and stir frequently for about 7 minutes, until the onion is softened but not browned. Add the hot broth, salt, and chile strips to the pan and bring it back up to a boil. Reduce the heat and simmer, covered, for about 10 minutes. Add the corn and simmer for 5 minutes more. Remove from the heat and let stand, covered, for 5 to 10 minutes, or until the rice is perfectly tender. Add the crumbled cheese and parsley and fluff with a fork, mixing all the ingredients evenly. Transfer to a warmed serving bowl and serve immediately.