Ward Dinner Rice Pilaf

6 TBS butter
1 onion, chopped
3 tsp minced garlic
1 tsp dry dill weed
1/2 tsp salt
1 envelope Lipton dry onion soup mix
2 cups white long grain rice
4 cups water

Bring the 4 cups of water to a boil in a pan.
In a separate 3-quart saucepan, melt butter over medium heat.
Stir in onions, garlic, dill weed, and salt.  Saute 2 to 3 minutes.
Add envelope of dry soup mix and saute 1 - 2 minutes longer, stirring constantly.
Add rice and saute until it takes on a white-ish appearance.
Slowly pour boiling water over rice mixture.
Stir until everything returns to a boil.
Cover pan and reduce heat to simmer.
Simmer for 25 to 30 minutes - DO NOT PEEK.
Remove pan from heat and lightly toss pilaf, then place a paper towel over the pan and re-cover with the lid (To absorb moisture).
Let stand 10 minutes - A VERY important step! 
Serves 8 - 10

This recipe is from Suzanne Manutai - We fixed it for the R1 Ward adult dinner in 2019.
It was served with Chicken Cordon Bleu and buttered green beans.  Yum!

Liz Robles' Mexican Rice

2 cups rice
2 TBS oil
1/2 cup water
1 large tomato
1/2 onion
2 Serrano chilies
2 TBS chicken bouillon
1 tsp salt
4 cups water

In blender, blend together tomato, onion, chilies, and chicken bouillon with 1/2 cup water.
Add oil and rice to large frying pan and cook and stir until rice is toasted.
Add blended tomato mixture; and cook a few minutes.
Add 4 cups water, bring to a boil, then reduce to simmer for 20 minutes.
Remove from heat and allow to stand 10 minutes.

Doug's Spanish Rice

3 stalks celery, diced
12 baby carrots, diced
1 onion, diced
2 TBS oil
1 lb extra lean ground beef
1 15-oz can tomato sauce
1 15-oz can diced tomatoes
1 7-oz can diced green chiles
1 3/4 cups water (or 1 tomato sauce can)
1 packet dry spaghetti sauce mix
3 cups dry long grain white rice, cooked

Heat oil in a large frying pan. Add celery and carrots and cook & stir until slightly tender.
Add onion and cook until tender.
Add ground beef; cook and stir until beef is done.
Add tomato sauce, canned tomatoes, water, green chiles, and spaghetti sauce mix...
Stir well and bring to a boil.
Lower heat; cover and simmer 45 minutes - 1 hour, stirring occasionally.
Meanwhile, cook rice according to package directions.
Allow rice to sit, covered while sauce simmers.
When sauce is ready, uncover rice and fluff.
Pour sauce over rice and mix thoroughly, making sure all grains are covered with sauce.

Mexican Restaurant Rice

Just that simple tasty rice you get with dinner at a Mexican restaurant. Perfect for a home dinner with tacos and beans.

1 cup long grain rice

2 cups water or chicken broth

1 TBS tomato bouillon (such as Knorr brand)

2 TBS vegetable or olive oil

In a skillet, heat the oil over medium heat.

Add rice, and cook and stir until rice is a nice golden brown and smells toasty. Do not burn!

Add the water and then the tomato bouillon.

Stir to combine.

Reduce heat to simmer, cover, and allow to cook about 20 minutes.

You may add a small amount of peas, diced carrots or onion, if desired, during the cooking time.

Rice Pilaf

The recipe that Hunter likes...

1 TBS olive oil

1/4 cup vermicelli noodles, broken

1 1/2 cups long grain rice, uncooked

1 medium onion, finely diced

3 cups chicken broth

1/2 cup finely diced carrots

1 tsp salt

In a sieve, rinse and drain rice 3 times; set aside to continue draining.

Heat oil in large skillet.

Add pasta and cook until browned.

Add onion and rice to skillet and cook, stirring over medium-high heat, until rice is just beginning to brown.

Add carrots.

Add broth to rice mixture.

Bring to a boil, reduce heat to simmer, and cover.

Do not stir!

Simmer, covered, for 15 minutes.

Remove from heat and allow to sit, covered, for 10 minutes.

Fluff with fork; serve hot.