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Wonton Soup without Ginger
Chinese

Wonton Soup without Ginger

4.1

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Whisk together sugar, cornstarch, oyster sauce, and 1 tablespoon sesame oil in a large bowl; add the ground pork, shrimp, and 1 chopped green onion and mix to combine.
  2. 2 Lay one wonton skin like a baseball diamond in front of you. Using your finger, brush beaten egg around the outer edge of the wonton skin. Place 1 tablespoon of pork mixture onto the middle of the wonton skin. Fold 'home run' corner to '2nd base' corner and press down creating a triangle. The meat filling lump is at the bottom of the triangle. Brush egg mixtures at the '1st base' and '3rd base' corners of the triangle. Fold each base corner over the meat filling lump and over each other. Brush egg mixture at the '2nd base/homerun' corner of the triangle and fold behind the meat filling lump. This is one wonton. Repeat until there are no more mixture or wrapper skins. Keep the wontons covered with a wet towel to prevent from drying."
  3. 3 Mix together the chicken stock, soy sauce, 2 tablespoons sesame oil, and 2 green onions in a pot over medium-high heat. Bring this to a boil; reduce heat to medium-low and simmer for 15 minutes. Add the bok choy and return to a boil until the bok choy is tender, about 5 minutes.
  4. 4 Bring a large pot of salted water to a boil; boil wontons for 3 to 5 minutes, stirring occasionally to prevent wontons from sticking to each other or to the edges of the pot.
  5. 5 Place wontons in a soup bowl and ladle soup over wontons to serve. Garnish with chopped green onions.

By ying

Chinese Spicy Hot And Sour Soup
Chinese

Chinese Spicy Hot And Sour Soup

4.3

Prep
Cook
Total

Instructions

  1. 1 Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
  2. 2 Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
  3. 3 Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
  4. 4 Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.

By MARBALET

Chinese Shrimp and Tofu Soup
Dinner Chinese

Chinese Shrimp and Tofu Soup

4.4

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Heat oil in a large saucepan or wok over high heat. Add garlic and ginger; cook until fragrant and lightly browned. Add shrimp; stir-fry until cooked. Transfer to a bowl; set aside.
  2. 2 Add chicken stock to the saucepan; bring to a boil. Reduce heat to medium. Add tofu and peas; season with salt and black pepper. Return to a simmer.
  3. 3 Mix cornstarch with a little water to form a thin paste; stir into soup and continue to simmer until clear and thickened, about 1 minute. Return shrimp to soup; stir and serve.

By erni

Wonton Soup
Soup Chinese

Wonton Soup

4.7

Prep
30 min
Cook
10 min
Total
65 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the wontons: Mix pork, shrimp, rice wine, soy sauce, brown sugar, green onions, and ginger together in a large bowl until well combined. Let stand for 25 to 30 minutes.
  3. 3 Spoon about 1 teaspoon filling onto the center of a wonton wrapper. Moisten all four wrapper edges with water and fold over filling to make a triangle; press the edges firmly to seal.
  4. 4 Bring left and right corners together above filling; overlap the tips of these corners, moisten with water, and press together to seal. Repeat until all wrappers have been filled and sealed.
  5. 5 To make the soup: Bring chicken stock to a rolling boil in a pot. Gently drop in wontons and cook for 5 minutes.
  6. 6 Ladle into bowls and garnish with green onions.
  7. 7 Enjoy!

By MARBALET

Fried Prawns in Soy Sauce
Dinner Chinese

Fried Prawns in Soy Sauce

5.0

Prep
15 min
Cook
13 min
Total
28 min

Instructions

  1. 1 Heat 5 tablespoons oil in a wok over medium-high heat. Add prawns; saute until pink, about 3 minutes. Transfer to a plate.
  2. 2 Pour remaining 2 tablespoons oil into the wok. Add spring onions and ginger; cook and stir until fragrant, about 2 minutes. Return prawns to the wok; cook and stir for 1 minute. Add chicken stock, sugar, rice wine, soy sauce, bouillon granules, and salt; bring sauce to a boil. Reduce heat to low; simmer until flavors combine, about 2 minutes.
  3. 3 Arrange prawns on a serving plate; pour sauce on top.

By Chelsea

Chinese Chicken and Ginger Steamed Soup Dumplings
Dinner Chinese

Chinese Chicken and Ginger Steamed Soup Dumplings

4.0

Prep
60 min
Cook
11 min
Total
336 min

Instructions

  1. 1 Combine chicken stock and agar-agar flakes in a saucepan over low heat; cook and stir until agar-agar is dissolved, 1 to 2 minutes. Refrigerate and chill and until set, 15 to 30 minutes.
  2. 2 Slightly smash ginger with the blade of a broad knife to bring out flavor. Place ginger and spring onion in 3/4 cup warm water in a bowl; rub with your fingers to extract the flavor of the ginger and onion into the water. The water will turn slightly green. Drain and let water cool.
  3. 3 Mix chicken, soy sauce, cooking wine, sesame oil, sugar, and black pepper together in a bowl. Gradually mix in the cooled ginger-spring onion water.
  4. 4 Mince the agar mixture and stir into chicken mixture. Cover and chill in the refrigerator for at least 4 hours.
  5. 5 Place flour in a large bowl; stir in 2/3 cup warm water and vegetable oil. Mix until a smooth dough forms; cover with plastic wrap and let stand for 10 minutes. Cut dough into small pieces and roll into balls; flatten into rounds that are slightly thicker in the center.
  6. 6 Spoon chicken mixture into the center of each piece of dough. Draw up the sides to form a bag shape and twist to seal.
  7. 7 Place in a bamboo steamer. Steam in a skillet filled with about 1 inch of water over high heat until chicken is no longer pink in the center, 10 to 15 minutes.

By xiao wei

Congee
Lunch Chinese

Congee

4.7

Prep
20 min
Cook
195 min
Total
215 min

Instructions

  1. 1 Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot; bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours.
  2. 2 Stir fish into congee and simmer until cooked through, about 10 minutes.
  3. 3 Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.

By Mark Miller

Simple Hot and Sour Soup
Dinner Chinese

Simple Hot and Sour Soup

3.3

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Place shiitake mushrooms and cloud ear mushrooms in a bowl of water; soak until softened, about 30 minutes. Drain and finely chop the mushrooms.
  2. 2 Bring a pot of water to a boil; add tofu and cook for 1 minute. Remove using a slotted spoon and place in a bowl. Bring water back to a boil and add bamboo shoots; cook for 1 minute. Drain and set bamboo shoots aside.
  3. 3 Mix vinegar and white pepper together in a bowl.
  4. 4 Bring chicken stock to a boil in a large saucepan. Add bamboo shoots, mushrooms, and ham; return to a boil. Add tofu, soy sauce, Shaoxing wine, and salt; bring back to a boil.
  5. 5 Mix corn flour and water together in a bowl until dissolved; stir into chicken stock mixture until soup starts to thicken. Drizzle beaten eggs into soup, stirring gently to form cooked egg clumps, 2 to 3 minutes.
  6. 6 Stir vinegar-pepper mixture into soup and drizzle in sesame oil.

By Chelsea

Authentic Sweet and Sour Pork
Dinner Chinese

Authentic Sweet and Sour Pork

5.0

Prep
25 min
Cook
10 min
Total
65 min

Instructions

  1. 1 Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.
  2. 2 Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.
  3. 3 Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce.
  4. 4 Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat.
  5. 5 Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
  6. 6 Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown, about 2 minutes. Transfer to a serving plate with the slotted spoon.
  7. 7 Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken, 4 to 5 minutes. Pour sauce over the pork on the serving plate.

By Chelsea

Szechuan Spicy Eggplant
Dinner Chinese

Szechuan Spicy Eggplant

4.2

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Remove eggplant stem and cut flesh into 1-inch cubes. Set aside.
  2. 2 Mix together soy sauce, stock, oyster sauce, chili sauce, sugar, and black pepper in a medium bowl until well combined; set aside. Stir together water and cornstarch in a small bowl until smooth; set aside.
  3. 3 Coat a large, deep pan with cooking spray over high heat and heat until very hot, about 3 minutes. Cook and stir 1/2 of the green onions, ginger, and garlic in the hot pan until lightly browned, 3 to 5 minutes. Add beef; cook and stir until lightly browned and crumbly, about 3 minutes.
  4. 4 Stir in eggplant, then pour soy sauce mixture over all. Cover the pan, reduce heat to medium low, and let simmer for 15 minutes, stirring occasionally. Add shrimp during the last few minutes of cooking.
  5. 5 Stir in cornstarch mixture and cook until thickened. Mix in remaining green onions and sesame oil. Serve over hot rice.

By ANGWEN

Spicy Tan Tan Soup (Tantanmen or Dan Dan Noodles)
Dinner Chinese

Spicy Tan Tan Soup (Tantanmen or Dan Dan Noodles)

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat sesame oil in a skillet over medium heat; add doubanjiang. Cook and stir shallots, garlic, and ginger until fragrant, about 30 seconds. Add ground pork; cook and stir until browned, about 3 minutes.
  2. 2 Mix soy sauce, tahini, sake, miso paste, and tianmianjiang into pork mixture until evenly combined. Add chicken stock; bring to a boil. Mix rice vinegar and rayu into pork mixture; add spinach. Simmer soup over low heat for 10 minutes.
  3. 3 Put noodles in a bowl of hot water to separate; drain. Mix noodles into soup and garnish with green onions and Thai chile peppers.

By Kristy Walker

Mapo Tofu Tots
Dinner Chinese

Mapo Tofu Tots

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 450 degrees F (260 degrees C). Arrange tots on a baking sheet. Drizzle with 1 tablespoon oil and sprinkle with salt.
  2. 2 Bake in the preheated oven for 15 minutes. Turn tots over, then continue baking until crispy and hot, 5 to 10 minutes.
  3. 3 Meanwhile, grind 1/2 of the peppercorns into a powder. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Stir in remaining whole peppercorns; cook, stirring occasionally, until oil is infused, about 5 minutes. Remove and discard whole peppercorns.
  4. 4 Increase heat to medium-high. Stir pork, onion, and 1 tablespoon chiles into the skillet. Cook, stirring to break up lumps, until pork is lightly browned and cooked through, about 5 minutes.
  5. 5 Stir in garlic and ginger; cook for 1 minute. Stir in chicken stock, wine, bean paste, soy sauce, and ground peppercorns. Add tofu and simmer, stirring occasionally, until slightly reduced, 10 to 15 minutes.
  6. 6 Stir cornstarch and water together in a small bowl. Stir slowly into the tofu and simmer until thickened, about 2 minutes.
  7. 7 Transfer tots to a serving platter and top with tofu mixture. Garnish with green onion and remaining red chile peppers.

By Dan Whalen

Sichuan Pork Stir-Fry
Dinner Chinese

Sichuan Pork Stir-Fry

4.0

Prep
30 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Combine stem lettuce and pinch of salt in another bowl.
  2. 2 Combine water and cornstarch in a small bowl; stir into a smooth paste.
  3. 3 Transfer half of the cornstarch paste into a larger bowl. Add pork, rice wine, and 1/4 teaspoon salt. Mix well and let marinate, about 5 minutes.
  4. 4 Whisk remaining cornstarch paste, chicken stock, soy sauce, black vinegar, and sugar in another bowl to make sauce.
  5. 5 Heat oil in a wok or large skillet over high heat. Add pork with marinade; cook and stir until browned, 3 to 4 minutes. Stir in pickled chile peppers and chili bean sauce; cook until oil turns red, about 1 minute. Add spring onions, garlic, and ginger; cook and stir until fragrant, about 1 minute. Stir in lettuce; saute until tender, 2 to 3 minutes. Pour in sauce and toss until thickened, about 3 minutes.

By Jin

Chongqing Chicken
Dinner Chinese

Chongqing Chicken

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Mix cooking sherry, soy sauce, cornstarch, salt and pepper for the marinade in a bowl. Add chicken pieces and set aside to marinate.
  2. 2 Combine chicken stock, chile paste, soy sauce, balsamic vinegar, sugar, and cornstarch for the sauce in a bowl. Stir until well combined, add sesame seeds, and set aside.
  3. 3 Heat 1 tablespoon oil in a skillet over medium heat. Add chile peppers and cook until they turn dark red, 1 to 2 minutes. Remove from skillet and set aside.
  4. 4 Add remaining 2 tablespoons oil to the skillet and fry chicken pieces until lightly browned, about 5 minutes. Add cracked pepper, ginger, garlic, salt, white parts of scallions, and peanuts. Fry an additional 1 to 2 minutes. Add reserved chiles and sauce. Cook and stir until mixture has thickened or desired consistency is reached, about 5 minutes. Garnish with additional sesame seeds and green parts of scallions.

By Yoly

Chicken Gravy

Chicken Gravy

3.8

Prep
Cook
Total

Instructions

  1. 1 Bring chicken stock to a boil. Dissolve cornstarch in a small amount of cold water and add to chicken stock. Season to taste with poultry seasoning and cook until thickened. Serve!

By Barbara

Gluten-Free Cream of Chicken Soup Replacer
Pantry American

Gluten-Free Cream of Chicken Soup Replacer

4.7

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Stir chicken stock, milk, and cornstarch together in a small saucepan until cornstarch is dissolved.
  3. 3 Cook over medium heat, stirring constantly, until bubbling, about 5 minutes.
  4. 4 Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes. Remove from heat.

By LADYSLEW

Chinese Cabbage and Ginger Soup
Lunch Asian

Chinese Cabbage and Ginger Soup

4.3

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Bring stock to a boil in a pot over high heat. Add sliced cabbage and slices of ginger; bring back up to a boil. Reduce heat to medium-low and simmer until flavors blend, about 20 minutes.

By Chamomile

Dill Poached Salmon

Dill Poached Salmon

4.1

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Place the salmon fillets in a large pot, and pour in the chicken stock. Bring to a boil, reduce heat to low, and place dill in the pot. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.

By RMNOHE

Rice Cooker Risotto
Dinner American

Rice Cooker Risotto

4.4

Prep
5 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Place the rice and heated chicken stock into the rice cooker.
  2. 2 Press Start and let cook until the cycle has completed and has shifted to Keep Warm setting. Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more.
  3. 3 Sprinkle Parmesan cheese over the rice and stir.

By turtle311

Rice with Herbes de Provence
Dinner

Rice with Herbes de Provence

4.3

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Bring chicken stock, rice, herbes de Provence, salt, and black pepper to a boil in a medium saucepan; stir together. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Fluff with a fork before serving.

By Jennifer Green

Swiss Cheese Soup
Lunch

Swiss Cheese Soup

3.6

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.
  2. 2 In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken.
  3. 3 Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)

By Karena

Ultimate Instant Pot Mashed Potatoes
Dinner

Ultimate Instant Pot Mashed Potatoes

3.0

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Layer potatoes onto a steamer basket set inside a multi-functional electric pressure cooker (such as Instant Pot). Add chicken stock and secure the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  3. 3 Carefully remove sliced potatoes from the steamer basket; drain and reserve remaining stock.
  4. 4 Place butter and garlic in the empty pressure cooker; select Saute function. Cook and stir for 90 seconds. Return potatoes to the pot and mash with cream cheese.

By Liam Walshe

Grandma's Chicken Soup with Homemade Noodles
Dinner

Grandma's Chicken Soup with Homemade Noodles

4.6

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Bring chicken stock to a boil; cook chicken breasts at a boil until no longer pink in the center, 15 to 20 minutes. Remove chicken, cool, and cut meat from bone; keep chicken stock at a low simmer.
  2. 2 Mix flour and 1/4 teaspoon salt together using the dough hook attachment in the bowl of a stand mixer on Low; add eggs and water, 1 tablespoon at time, until dough holds together.
  3. 3 Split dough in half. Roll 1 dough half on a lightly floured surface to 1/8-inch thickness. Cut dough into noodles 2 to 3-inches long x 1/4-inch wide using a sharp knife dipped in flour or a fettuccine pasta cutter. Repeat with other dough half.
  4. 4 Return chicken to the simmering stock; add noodles. Season stock with black pepper and 1 pinch salt. Cook soup until noodles are cooked through, 15 to 25 minutes.

By Kelly Nagy Cramer

Carrot Soup

Carrot Soup

4.4

Prep
30 min
Cook
65 min
Total
95 min

Instructions

  1. 1 In a medium-sized stockpot, over high heat, combine chicken stock, carrots, garlic, dill weed, salt, and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
  2. 2 Puree soup in a blender; return to the stockpot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.

By Joan Carney

Instant Pot BBQ Chicken Thighs
Dinner

Instant Pot BBQ Chicken Thighs

4.8

Prep
5 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil until hot. Add chicken thighs and cook until browned, about 3 minutes on each side. Transfer chicken to a plate.
  2. 2 Pour chicken broth into the pot. Cook and scrape up brown bits with a wooden spoon to deglaze the pot, about 1 minute. Turn off Instant Pot®. Add celery, 1/2 cup barbecue sauce, and browned chicken thighs to the pot. Stir to combine.
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
  5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a baking sheet and baste with remaining 1/2 cup barbecue sauce.
  6. 6 Broil for 5 minutes or until crisp.

By Soup Loving Nicole

Instant Pot® Coconut Rice
Side Dish

Instant Pot® Coconut Rice

4.0

Prep
5 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Rinse rice under cold tap water until water runs clear. Soak rice in a bowl of water for 1 hour.
  2. 2 Combine coconut milk, chicken stock, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot®).
  3. 3 Drain rice and stir into the pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock lid and open carefully; fluff rice with a fork.

By michele pruett

Red Chile Paste
American

Red Chile Paste

4.8

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Make a slit in each of the ancho chiles and New Mexico chiles with a sharp knife, and remove the seeds and stem. Place the chiles in a large saucepan, and add the chicken stock, onion, and garlic. Bring the mixture to a boil over high heat, then reduce heat to medium, and simmer until the chiles have softened, about 15 minutes.
  2. 2 Pour the chile mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the chile mixture right in the cooking pot.

By pasquale

Dijon Pan Sauce
Dinner French

Dijon Pan Sauce

4.7

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into the skillet.
  2. 2 Pour chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a creamy consistency, 2 to 5 minutes.
  3. 3 Remove the skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.

By John Mitzewich

Roasted Butternut Squash Puree
Dinner American

Roasted Butternut Squash Puree

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash on a baking sheet, flesh-side up.
  2. 2 Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
  3. 3 Scoop flesh into a food processor; pulse until smooth. Add stock, 1/4 cup at a time, while continuing to pulse, until smooth or desired consistency. Season puree with salt and pepper.

By ChristinaB

Yellow Rice for Rice Cookers
Dinner

Yellow Rice for Rice Cookers

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place chicken stock, rice, tomato sauce, olive oil, salt, sazon seasoning, garlic powder, and chicken bouillon in the rice cooker; stir to combine. Cover and cook according to manufacturers' instructions for one cycle until rice is tender and fluffy, 20 to 25 minutes.

By jamillet