Tico Rice Veg N Brown Rice Recipes

Steps:

• Chop cilantro, onion, and bell pepper very fine and set aside.
• Add the oil to a large pan and sauté the dry rice for 2 minutes over medium high flame then add the chopped onion, sweet pepper and cilantro and sauté another 2 minutes.
• Add the veggie broth and salt, bring to a boil, then cover and reduce heat to simmer until rice is tender (45-50 minutes).
• Top with some reserved cilantro.

Steps:

• Fry onion and bell pepper in the vegetable oil, about 3 minutes.
• Add the garlic and sauté a bit more.
• Pour in the beans and the stock, bring to a simmer.
• Avoid the mixture drying up.
• Add in the rice and stir thoroughly, gently.
• Don't mash the beans!
• Season to taste with salt and pepper.
• Right before serving, stir in the coriander, and top with heavy cream if desired.

Steps:

• Put water in a medium sauce pan that has a lid.
• Add salt and rice and stir once.
• Heat to a full rolling boil.
• Place lid on pan and reduce heat to simmer (my stove only does a very "high" simmer).
• Simmer for 20 minutes. *Do not lift lid or stir.*.
• Turn off heat. *Do not lift lid or stir.*.
• Let sit at least 10 minutes before serving. The longer you let it sit, the more the rice improves. I often lift the lid and fluff-stir the rice at 10 minutes, then replace the lid and let the rice rest while I prepare the rest of the meal.

Steps:

• Preheat oven to 400 degrees F.
• In a saucepan, bring the broth to a simmer and stir in saffron, paprika, cayenne, and salt. Remove from heat; set aside.
• Heat oil in a large ovenproof skillet on medium-high heat. Add onion, bell pepper, and garlic. Cook for 5 minutes, stirring often.
• Add tomatoes and rice; stir to combine. Pour in reserved broth and bring to a boil. Cover, place in the oven, and bake for 30 minutes.
• Remove skillet from oven, uncover, and place asparagus and artichokes on top, pushing vegetables into the rice. Scatter peas over the top. Cover and return to oven for 10 minutes.
• Uncover and cook for 5 minutes more, or until all the broth is absorbed. Let stand for 5 minutes before serving.

Steps:

• Add 1 Tablespoon oil to a large pan and sauté the dry rice for 2 minutes over medium high flame then add the chopped onion, sweet pepper and cilantro and sauté another 2 minutes. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes). This is also the recipe for Tico rice used in favorites like tamales and Gallo Pinto.