Two Easy Rice Dishes

Here are two great recipes that are fragrant and tasty. I left out quite a bit of salt in the first recipe and I didn't miss it at all. The second rice dish is a perfect blend of spices and would go very well with Eggplant Parmesan for a filling, satisfying meatless dinner. Both recipes serve 3-4.

Easy Crunchy Rice Pilaf

1 tablespoon oil
1 small onion, peeled and minced
2 teaspoons minced garlic in oil
1 cup uncooked white rice
2 cups low-sodium chicken broth
4 ounces snow peas or other edible pea pods, julienned thinly
1 carrot, peeled, sliced and thinly julienned(called matchstick cut)
2 tablespoons julienned water chestnuts
Pepper to taste

Heat oil in a large saucepan over medium heat. Cook the onion and garlic for 3-4 minutes or until onions are tender. Add the rice and stir-fry 1 minute. Add broth and bring to a boil over high heat. Reduce heat to low, cover and simmer about 15 minutes or until almost all the liquid has been absorbed. Add the snow peas and carrots and simmer 3-4 minutes longer, covered, until all the liquid has been absorbed. Fluff before serving hot.

Baked Spanish-style Rice

1/2 c. chopped onion
1/2 small green bell pepper, seeded and chopped
1 teaspoon minced garlic in oil
1 tomato, seeded and chopped
1/2 cup vegetable broth
1/2 cup tomato juice
1/2 cup uncooked white rice
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon black pepper

Preheat oven to 350-degrees F. Oil a 2 quart oven-safe casserole dish with nonstick cooking spray. In a saucepan, add the garlic over medium heat and cook 1 minutes, stirring constantly. Add the onion, bell pepper and oil. Cook, while stirring frequently, for 3-4 minutes or until vegetables are crisp tender. Add remainder of ingredients and bring to a boil. Transfer to casserole dish carefully, cover and bake 20-25 minutes or until all liquid is absorbed. Remove, fluff and serve hot.