Ingredients

• 1/4 cup chopped onion
• 1 cup rice
• 2 cups chicken broth
• some butter to fry
• some salt to taste
• some parsly

Directions

Heat oven to 375 degree
Saute onion in butter until translucent. Add rice until coated. Bring chicken broth to a boil; add parsly and salt. Pour into 1 quart casserole, cover and bake for 25 minutes or until liquid is absorbed

Ingredients

• 1 Onion, diced
• 1 Bell Pepper, seeded & diced
• 1 stick Butter, no substitutes
• 4 tsp. Low Sodium Granulated Chicken Bouillon (or 4 cubes
• 1 c. Uncooked White Rice (not minute rice)
• 2 c. Water
• 1 tsp. dried Parsley
• Salt & Pepper
• sliced mushrooms

Directions

Saute onion & pepper in butter. Add bouillon and stir until dissolved. Combine rice & water. Add to bouillon mixture. Pour into a 9×13 baking dish. Sprinkle with parsley, salt & pepper. Bake at 350 for 45 minutes

Ingredients

• 2 tbls. butter
• 4 cloves
• 1 stick cinnamon
• 8 whole cashew nuts
• 1/2 tsp. cumin seeds
• 1 3/4 cups water
• Salt, to taste
• 1 cup Basmati rice (available at any Indian grocery store)
• 10 golden raisins
• 1/4 cup boiled green peas

Directions

1. Melt butter and add cloves, cinnamon, cashew nuts and cumin seeds. Keep aside.

2. Bring water to boil and add salt and spicy melted butter mixture. Now add rice and cook until rice is done.

3. After rice is cooked, add raisins and boiled green peas. Gently mix.

To serve: Serve hot Egg Curry over a bed of rice. Garnish lightly with chopped cilantro.

Ingredients

• 1 pound dried or canned black beans
• 1 bay leaf
• 1 medium green pepper, seeded and quartered
• 2/3 cup pure Spanish olive oil
• 3 to 4 cloves garlic, finely chopped
• 1 large onion, finely chopped
• 1 medium green pepper, seeded and chopped
• 2 to 3 teaspoons ground cumin
• 2 tablespoons cider vinegar (optional)
• 1 teaspoon rocotillo pepper or finely chopped green chile (optional)
• salt and pepper to taste

Directions

Serves 6 as an entree

If using dry beans, rinse in cold water, pick over and soak overnight in cold water. The next day, check that the water is still covering the beans by 1 1/2 to 2 inches. Add more water if needed. Pour into a saucepan and add the bay leaf and the quartered green pepper. Bring to a boil over high heat; reduce heat to low and cook uncovered until the beans are tender and they have almost cracked open, about 2 hours. Check beans while cooking and add more hot water as needed. When finished, remove bay leaf.

If using canned beans, omit soaking and boiling steps (and the bay leaf and quartered pepper). In a skillet heat the oil over low heat until it is fragrant, then add garlic, onion and chopped green pepper and cook, stirring until onion is translucent. Add the cumin, vinegar and rocotillo pepper or green chile, if using, and mix well. Add to cooked beans, mix well and cook over low heat covered until the beans have cracked open, about 30 to 40 minutes. Season to taste and serve over cooked rice.

Ingredients

• 1 medium onion, chopped fine
• 3/4 stick margarine
• 1 cup uncooked rice
• 2 cans beef consomm/ soup
• 2 cans small sliced mushrooms optional)

Directions

Stir together in oven proof glass dish. Cook covered for 45 minutes at 350 degrees.