Russell Hobbs RHRC100A Owner's Manual page 18

SPANISH RICE AU GRATIN
Serves 4
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped green pepper
1 pound fresh tomatoes, chopped
1 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
2 cups cooked brown rice
1/2 cup (2 ounces) shredded
cheddar or soy cheese
Heat oil in large skillet over medium-high heat. Saute onion, celery
and pepper until tender-crisp. Add tomatoes, chili powder and
Worcestershire sauce. Stir in rice. Reduce heat; simmer about
5 minutes to blend flavors. Remove from heat. Top with cheese;
replace Stainless Steel Lid, and allow cheese to melt, about
3 minutes.
MEXICAN RICE PITAS
Serves 4
1 small red onion, sliced into thin rings
1 teaspoon olive oil
3 cups cooked brown rice
1/2 cup whole kernel corn
1/2 cup sliced ripe olives (optional)
1/2 cup barbecue sauce
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
4 whole wheat pita rounds, halved and warmed
8 lettuce leaves
1 large tomato, seeded and chopped
Cook onion in oil in large skillet over medium-high heat until
tender. Add rice, corn, olives, barbecue sauce, lime juice, cumin
and garlic salt; toss until heated. Line each pita half with lettuce
leaf, fill with 1/2 cup hot rice mixture and top with tomato.
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