Instructions
In a large heavy saucepan, heat the butter on medium-high heat. Add your rice saute until the rice has an opaque color and is fragrant, about 2 minutes. Add your 2 cups of water, tomato sauce and chicken buillon. Mix well to incorporate evenly. Then finally add your choice of veggies. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately
Instructions
Place the butter in a saute pan set over medium heat. Once it melts, add the slivered onion and allow it to sweat for about 12 minutes, until translucent and soft. Increase the heat to medium-high, cook for about 2 minutes. Stir in the chile poblano rajas or strips, cook for about 3 more minutes. Add the cream cheese and continue cooking, stirring from time to time, until the sauce thickens a bit and seasons, for 2 to 3 minutes. Preheat the oven to 375 degrees. Butter a 8 x 11 baking dish. Layer the white rice in the baking dish and press it down gently with a spatula. Pour the poblano mixture on top. For the last layer, sprinkle the shredded cheese on top. Bake the casserole in the oven for about 20 minutes or until the cheese has completely melted.
Instructions
Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes then serve.
Instructions
In a sauce pan and over medium heat, warm up your butter. once hot carefully pour in the dry pasta shells. Stir often and allow to toast. Next pour in some over your tomato sauce over the shells. Stir until well combined and allow to simmer for over medium-high heat for about 6 minutes or just until the sauce thickens up. Now you’ll carefully pour in your broth and add your spoonfull of knorr. Give the pot a good stir allow to simmer over low heat for 8 to 10 minutes or until you have tender pasta shells and serve in your bowl of choice
