1 C Spanish Rice
2 C Water
1 T Olive Oil
1 Chicken Bouillon Cube
1 Scallion Stalk
Salt and Pepper to Taste
rice

2 tablespoons olive oil
1 pound fully cooked smoked sausage (such as hot links or Kielbasa), sliced into 1/2-inch-thick rounds
1 onion, chopped
4 garlic cloves, chopped
3 14 1/2- to 16-ounce cans kidney beans
1 cup canned low-salt chicken broth
1 teaspoon Creole or Cajun seasoning or 1/2 teaspoon cayenne pepper

3 cups cooked rice
red, beans, rice

2 1/2 cups dried red kidney beans, rinsed, picked over

1/2 ounce dried porcini mushrooms*
1 1/2 cups boiling water

1 1/2 tablespoons olive oil
1 large onion, chopped
2 celery stalks, chopped
1 large green bell pepper, chopped
2 garlic cloves, crushed
1/4 cup finely chopped fresh parsley
2 1/2 tablespoons chopped fresh tarragon or 2 teaspoons dried, crumbled
2 teaspoons minced fresh rosemary or 1 teaspoon dried, crumbled
3 bay leaves
3 ounces button mushrooms, sliced
3 14 1/2-ounce cans beef broth
4 cups water
1 3/4 pounds smoked ham hocks, cut into pieces
3 tablespoons butter
1 1/2 pounds smoked sausage (such as kielbasa or andouille)

Hot pepper sauce (such as Tabasco)
Cayenne pepper
4 cups long-grain rice, freshly cooked
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley

*Porcini are available at Italian markets and specialty foods stores.
red, beans, rice

4 3/4 cups whole milk
7 tablespoons plus 3/4 cup sugar
3/4 cup short-grain or medium-grain rice
1 vanilla bean, split lengthwise
1/2 cup sliced almonds, toasted

1 cup chilled whipping cream

1 16-ounce package frozen pitted cherries, thawed
1 lemon, quartered
1 tablespoon cornstarch mixed with 1 tablespoon water
rice, pudding, almonds