Mexican Rice Ii

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• heat oil in a large saucepan over medium heat and add rice. cook, stirring constantly, until puffed and golden. while rice is cooking, sprinkle with salt and cumin.
• stir in onions and cook until tender. stir in tomato sauce and chicken broth; bring to a boil. reduce heat to low, cover and simmer for 20 to 25 minutes. fluff with a fork.

Mexican Rice

Ingredients

• Servings: 8
• 3 tablespoons vegetable oil
• 2/3 cup diced onion
• 1 1/2 cups uncooked rice
• 1 cup chopped green bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 1/2 (8 ounce) cans tomato sauce
• 2 teaspoons salt
• 1 clove garlic, minced
• 1/8 teaspoon powdered saffron
• 3 cups water

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• in a large saucepan, heat vegetable oil over a medium-low heat. place the onions in the pan, and saute until golden.
• add rice to pan, and stir to coat grains with oil. mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. cover, bring to a boil, and then reduce heat to simmer. cook for 30 to 40 minutes, or until rice is tender. stir occasionally.

Chinese Tomato And Egg

Ingredients

• Servings: 6
• 1/2 pound boneless lamb loin, cut into thin strips
• 2 tablespoons soy sauce
• 1 tablespoon brandy
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 4 eggs
• 2 teaspoons salt
• 1/2 cup canola oil, divided
• 8 large tomatoes, cut into chunks
• 1 teaspoon sugar
• 2 bunches green onions, chopped

Recipe

Preparation Time: 15 mins Cook Time: 17 mins Ready Time: 4 hrs 32 mins


• mix together the lamb, soy sauce, brandy, 1 teaspoon sugar, and cornstarch in a bowl, then cover with plastic wrap, and marinate in the refrigerator 4 to 6 hours.
• beat the eggs together with the salt, and set aside. heat half of the oil in a wok over medium-high heat. pour in the eggs, and cook until they just begin to coagulate, but are still very raw. remove from the wok and set aside. heat the remaining vegetable oil in the wok over high heat. stir in the tomatoes and remaining 1 teaspoon of sugar. cover, and allow to simmer until the tomatoes have softened, about 7 minutes.
• mash the tomatoes until the mixture resembles a chunky soup. stir in the marinated lamb, and cook 3 to 4 minutes until the lamb is no longer pink in the center. gently fold in the eggs and green onions. continue cooking uncovered 2 minutes more to cook the eggs.

Mexican Rice Ii

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• heat oil in a large saucepan over medium heat and add rice. cook, stirring constantly, until puffed and golden. while rice is cooking, sprinkle with salt and cumin.
• stir in onions and cook until tender. stir in tomato sauce and chicken broth; bring to a boil. reduce heat to low, cover and simmer for 20 to 25 minutes. fluff with a fork.

Mexican Rice Ii

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• heat oil in a large saucepan over medium heat and add rice. cook, stirring constantly, until puffed and golden. while rice is cooking, sprinkle with salt and cumin.
• stir in onions and cook until tender. stir in tomato sauce and chicken broth; bring to a boil. reduce heat to low, cover and simmer for 20 to 25 minutes. fluff with a fork.

Mexican Rice Ii

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• heat oil in a large saucepan over medium heat and add rice. cook, stirring constantly, until puffed and golden. while rice is cooking, sprinkle with salt and cumin.
• stir in onions and cook until tender. stir in tomato sauce and chicken broth; bring to a boil. reduce heat to low, cover and simmer for 20 to 25 minutes. fluff with a fork.

Mensaf (jordanian Lamb Stew)

Ingredients

• Servings: 8
• 4 tablespoons olive oil
• 2 pounds boneless lamb shoulder, cut into 2 inch pieces
• 8 cups water
• 2 cups uncooked rice
• 1/4 cup pine nuts
• 6 pita bread rounds
• 1 cup salted goat's milk (jameed el-kasih)

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• place 1 tablespoon olive oil into a pressure cooker over medium-high heat. add the lamb and cook until evenly browned on all sides. remove the lamb. add cooking rack; place lamb on rack. pour in 4 cups water. close cover securely; place pressure regulator on vent pipe. bring cooker to full pressure over high heat. reduce heat to medium-high; cook for 40 minutes. (pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
• remove pressure cooker from heat, and allow pressure to drop on its own. remove lamb, separate meat from bones, and keep warm. discard bones. pour pan broth into a bowl, and set aside.
• meanwhile, place remaining four cups water, 1 tablespoon olive oil, and rice into a saucepan; bring to a boil over medium-high heat. stir, reduce heat, cover, and simmer until all moisture is absorbed, about 20 minutes.
• place remaining 2 tablespoons olive oil into a skillet over medium heat. stir in the pine nuts; cook and stir until deep brown, about 5 minutes.
• pour 2 cups of the reserved broth into a large pan. pour in the goat's milk. add the lamb to the milk mixture. simmer over medium heat allowing the lamb to absorb some of the liquid, about 30 minutes.
• to serve, arrange the pita bread over the bottom of a large platter. spoon rice over the bread. place the lamb on top of the rice, and drizzle with any remaining milk mixture. sprinkle pine nuts over the top.