Source: More-with-Less Cookbook
Date tried: November 9, 2017
Time needed: 30 minutes or less
With rice already cooked, this is a real time-saver for a quick one-pot meal. I actually took time to cook the tomatoes in the pot with the vegetables and had the complete dish ready to serve in 20 minutes.
Rice with Cheese & Tomatoes
Rice with Cheese and Tomatoes
3 cups cooked rice (1 cup uncooked)
3 Tbsp fat or oil
1 medium onion, chopped
3 stalks celery, chopped
1 green pepper, chopped
2 cups cooked tomatoes
2 cups shredded cheese
1 tsp. salt
Cook rice, if necessary.
In a medium saucepan, sauté onion, celery and green pepper in fat or oil.
Add cooked tomatoes, cooked rice, shredded cheese and seasonings.
Cover and simmer until cheese is melted.
Source: The Parkdale Potluck Cookbook
Made: January 27, 2014
Yield: 6 servings
Time to make: 30-40 minutes
This is a simple recipe and can be easily made in the time it takes to cook the rice. Note that the rice is cooked in two stages: with water and then with coconut milk.
Grilled Fish and Coconut Rice
Source: Whole Foods for the Whole Family
Date tried: June 3, 2017
Yield: 6 servings
Time needed: 90 minutes
I was looking for a way to use up some green pepper when I found this recipe. A classic.
Stuffed Green Peppers
Source: Diet for a Small Planet
Date tried: May 26, 2014
Time needed: 50 minutes
A delightful easy-to-make rice pilaf suitable for a family supper. I had only red pepper so the colour contrast green chilies would make with the tomato does not show up in this picture, but I will certainly make this dish again soon and remedy that. Toasting the rice and sesame seeds before adding the liquid contributes to a nutty taste. The recipe is attributed to Joan Francis of Wisconsin.
Joan’s Brazilian rice