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General Foods first supplied this quick-cooking rice to the US Army, [2] and then released Minute Rice commercially in 1946. [3] An improved version of the product was released several years later. [1] Minute Rice was heavily marketed throughout the 1950s in magazines including Life and Better Homes and Gardens.
Heat dressing in Dutch oven or large deep skillet on medium-high heat. Add chicken; cook 3 min., stirring occasionally. Stir in broth; bring to boil.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
In 1908, he changed the name of his company to that of his product. The "Minute" brand would later become better known for a General Foods innovation introduced in 1949 known as Minute Rice, a brand of parboiled rice. As a consequence of the Jell-O and Minute Tapioca acquisitions, Postum Cereal's revenues in 1926 jumped to $46.9 million.
Riviana Foods Inc. acquired Minute Rice in 2006 from Kraft Foods. [17] The brand expanded its product line significantly in 2008 when it launched ready-to-serve rice cups, an easy staple food that could be stored in pantries and microwaved when needed. Today, Minute Rice sells boxed instant rice and rice cups in many rice varieties, and quinoa ...
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Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Stir the soup, broth, water, carrot, green onions and cheese in the skillet and heat to a boil.
Ataullah Khan Ozai-Durrani (1898–2 May 1964) was an Afghan inventor, known for inventing a method for preparing instant rice.Ozai-Durrani sold this process to General Foods, which marketed it as Minute Rice: the first quick-cooking convenience white rice product on the US market.
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