One Pot Meals

You're the only one who can make
a difference. Whatever your
dream is, go for it.
–Earvin Magic Johnson

Rice
Page 1

Rice Pilaf

This is a fancy name for dozens of main or side dishes that differ according to what you like, what you have left over, and what’s on sale.

Melt about 2 tablespoons of butter in a large skillet. Chop a medium-size onion and cook until it is limp and clear. Put in as much cooked rice as you want; about 2 or 3 cups.

Then add one or more, a little or a lot, of the following:

Green Peas
Strips of Pepper
Tomatoes
Green Beans
Mushrooms
Chopped Spinach
Cooked Carrots
Pineapple
Celery
Mixed Vegetables
Zucchini

Stir until warm, adding water or broth if it seems too dry.

Egyptian Tabikh

Cook green beans, squash, or any vegetable in tomato juice. Thicken with tomato paste if you want. Add onions and seasonings as you want. Serve over rice.

Hoppin’ John

This is a traditional down-home Southern dish eaten with collard greens on New Year’s Day for good luck the rest of the year.

Drain 1 large can of black-eyed peas and put in large saucepan. Add 1 ½ cups raw rice, 3 cups water 1 teaspoon salt. Bring to boil, cover, reduce heat, cook 20 minutes without stirring. Fluff with a fork. Bring out your favorite chili powders and hot sauces.

Red Beans And Rice

Melt 2 tablespoons butter in large saucepan. Add 1 medium green bell pepper and 1 medium onion, chopped. Stir occasionally until onion is tender.

Stir in 1 cup raw rice, 2 cups water, 1 teaspoon salt, 1 large can red kidney beans, rinsed and drained

Heat to boiling, stir once or twice, reduce heat to low, cover and simmer 15 minutes. Do not lift cover or stir. Season with passion.