They come in flavours such as "Cajun", "Mexican" and "Southwestern", but these flavoured rices don't have to be just a side dish. Combined with other packaged ingredients from the pantry, Steven transformed them into Sunday-Night-Dinner-Worthy meals.
Watch this segment in 'Episode 89'.
Almost Instant Spanish Paella
1 x 170 g pack Spanish-flavoured instant rice mix*
2 handfuls frozen cooked medium-size tiger shrimp, peeled, tail on (250 g)
1 cup diced cooked sausage such as kielbasa or Polish sausage (or diced cooked chicken)
1 cup tomato sauce
1/2 cup jarred roasted red pepper pieces or tapenade
2 tsp jarred capers
Drizzle olive oil
* Or use 1 1/2 cups instant rice (uses 1 1/2 cups water), and mix 1 tsp chili powder, 1 tsp paprika and 1/4 tsp salt as seasonings.
In medium size saucepan, whisk to blend quantity of water called for on package with contents of seasoning packet (Note: Do not add rice yet). Add shrimp (no need to thaw), sausage, tomato sauce, roasted red pepper and capers. Cover and bring to a rolling boil. Remove from heat. Stir in rice. Cover and let stand 10 minutes, or a couple minutes longer to allow shrimp to cook through. Fluff with fork. Stir in olive oil to finish. Serves 4.
- Use INSTANT rice for these dishes for fastest prep.
- Instead of the sausage, can sub in cooked diced chicken.
- If you don't have capers, use two tablespoons of chopped green or black olives.
Creamy Rice & Veggie Casserole
1 x 170 g chicken-flavoured rice mix*
1 1/2 cups tetra box vegetable puree soup such as carrot or red pepper
1 rounded cup frozen vegetables such as peas and green beans mix
1/2 cup ricotta cheese
2 tbsp breadcrumbs
* If you can't find this chicken-flavoured rice mix, use 1 1/2 cups plain instant rice and chicken bouillon powder (about 2 teaspoons).
Preheat oven to 375 F.
In medium size saucepan, whisk to blend quantity of water called for on package with contents of seasoning packet (Note: Do not add rice yet). Stir in tetra soup and frozen veggies (no need to thaw). Cover and bring to rolling boil. Remove from heat. Stir in rice. Cover and let stand 6 minutes. Uncover and stir in ricotta. As you stir, mixture will thicken. Spread in 8 X 8 glass or ceramic baking dish. Sprinkle with breadcrumbs. Bake on middle rack of oven for 20 to 25 minutes, until bubbly at edges. Makes 4 side-dish servings.