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For a versatile side dish, watch how Martha cooks plain white rice to fluffy perfection . A touch of butter and salt makes all the difference in her foolproof rice recipe. This family-friendly ...
Martha Stewart's Cilantro Chicken and Rice by Martha Stewart Whether you cook it on the stovetop or in an electric pressure cooker, this spicy and fragrant chicken delivers a delicious dinner.
Get the Recipe: Martha Stewart's Shrimp, Chicken and Andouille Gumbo Courtesy of Parade This Halloween-worthy dessert is really just a super easy cheesecake with a deep, dark cookie crust.
Remove the chicken from the skillet. Stir the soup, water and chili powder in the skillet and heat to a boil. Stir in the rice. Place the chicken on the rice mixture. Sprinkle the chicken with additional chili powder and the cheese. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
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The instructions on most rice packaging suggest a 2:1 ratio of liquid to rice, but achieving fluffy rice with separated grains often requires a bit less water. A ratio of 1 ¾ cups of water to 1 ...
The recipe is from Martha Stewart's Cooking School cookbook, which was published in 1999. That book has the best chicken soup recipe in it. That book has the best chicken soup recipe in it.
That's easy—put a rice cooker to work, like Martha does in this video. Simply combine rice and water in the cooker and turn it on. When it's done, fluff the rice, and serve this crowd-pleasing ...
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