Spicy Olive & Cheese Rice
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
long grain rice
|
|
| 3 | cups |
water
|
|
| ¼ | cup |
olives
sliced |
*
|
| ¼ | cup |
mushrooms
sliced |
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| 2 | tablespoons |
celery
finely chopped |
|
| 2 | tablespoons |
chicken broth
dried |
|
| 1 | tablespoon |
seafood stock
dried |
* |
| 1 | tablespoon |
salsa
|
|
| 1 | tablespoon |
red hot pepper sauce
|
|
| 1 | tablespoon |
pickapeppa sauce
|
* |
| 1 | teaspoon |
barbecue beans
tex-mex style |
* |
| 1 | dash |
worcestershire sauce
|
*
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
long grain rice
|
|
| 7.1E+2 | ml |
water
|
|
| 59 | ml |
olives
sliced |
*
|
| 59 | ml |
mushrooms
sliced |
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 3E+1 | ml |
celery
finely chopped |
|
| 3E+1 | ml |
chicken broth
dried |
|
| 15 | ml |
seafood stock
dried |
* |
| 15 | ml |
salsa
|
|
| 15 | ml |
red hot pepper sauce
|
|
| 15 | ml |
pickapeppa sauce
|
* |
| 5 | ml |
barbecue beans
tex-mex style |
* |
| 1 | dash |
worcestershire sauce
|
*
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
Parmesan cheese
|
|
Directions
Place the butter in a hot sauce pan and add the onions, mushrooms and celery.
Cook over medium high heat for about 3 to 4 min. Next, add the rice and stir for about 1 min.
Add the water and the dried chicken and seafood stock.
Bring to a boil and add the rest of the ingredients except the cheese.
Turn down the element to medium and cook until almost all the water is gone.
Then put the heat to a simmer, cover and cook for about 40 min.
Finally, add the cheese, let the rice sit for about 5 more min. then serve.
