I originally posted these recipes at Recipe Exchange and it was suggested that maybe I should also post them here.

All of these recipes require 6 cups of cooked long grain rice. All serve 4-6.

CAJUN-STYLE RICE

2 teaspoons vegetable oil

1 tablespoon Cajun seasoning

1 teaspoon ground cumin

1 tablespoon chopped fresh oregano

Heat oil in small pan, add spices, cook, stirring until fragrant. Combine spices mixture with hot rice and oregano in large bowl; mix well.

MEXICAN-STYLE RICE (Suitable to freeze without avocado)

1 tablespoon olive oil

1 small red pepper, chopped

1 small green pepper, chopped

2 small tomatoes, chopped

1 tablespoons lemon juice

1 teaspoon Mexican chilli powder

1 small fresh red chilli, seeded, chopped

l0oz can red kidney beans, rinsed, drained

1 medium avocado, sliced

Heat oil in pan, add peppers, cook, stirring, until soft. Add tomatoes, lemon juice, chilli powder and fresh chilli, cook, stirring, 1 min. Combine hot rice with vegetable mixture nd beans in large bowl; mix well. Serve topped with avocado slices and coriander, if desired.

MIDDLE-EASTERN STYLE RICE

2 teaspoons vegetable oil

2 teaspoons ground cumin

1 teaspoon ground turmeric

1 teaspoon ground coriander

One-quarter cup slivered amonds

One-quarter cup currants

Heat oil in small pan, add spices, cook, stirring, until fragrant. Add nuts and currants, cook, stirring, until nuts are lightly browned. Combine hot rice with spice mixture in large bowl; mix well. Garnish with flat leaf parsley.

ITALIAN-STYLE RICE

One-third cup sun-dried tomatoes in oil, drained sliced

One-quarter cup fresh basil leaves, shredded

2 tablespoons olive oil

1 clove garlic, crushed

One-quarter cup seeded black olives

One-half cup parmesan cheese, grated

(Marinated eggplant could also be added)

Combine hot rice with ingredients in large bowl. Garnish wth basill.

THAI-STYLE RICE

2 teaspoons peanut oil

1 tablespoon finely chopped lemongrass

1 tablespoon lime juice

One-quarter cup mild sweet chili sauce

One-quarter cup chopped fresh coriander leaves

Heat oil in small pan, add lemon grass, cook stirring, until fragrant. Add juice and sauce, simmer 1 min.

Combine hot rice with sauce mixture and coriander in large bowl; mix well. Garnish with chillies.

INDIAN-STYLE RICE

2 teaspoons vegetable oil

One-half teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspon ground cummin

1 teaspoon garam masala

2 tablesploons chopped fresh coriander leaves.

Heat oil in pan, add spices, cook, stirring, until fragrant. Combine hot rice with spice mixture and coriander in large bowl. Garnish with red pepper curls.

MALAYSIAN-STYLE SATAY RICE

1 tablespoon peanut oil

1 medium onion, finely chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

One-half cup crunchy peanut butter

One-half cup coconut cream

One-quarter cup unsalted peanuts, toasted

Heat oil in pan, add onion, cook, stirring, until onion is soft. Add sices, cook, stirring until fragrant. Add peanut butter and coconut cream, stir until well combined. Combine hot rice with peanut butter mixture and peanuts in large bowl; mix well. Top rice with chopped coriander and shallot curls.

CHINESE-STYLE RICE

4 Chinese dried mushrooms

1 teaspoon vegetable oil

1 egg, lightly beaten

One-half cup bean sprouts

One-cup frozen peas, thawed

1 teaspoon sesame oil

2 tablespoons soy sauce

Place mushrooms in small bowl, cover with boiling water, stand 20 minutes. Drain mushrooms, discard stems, slice caps thinly.

Heat oil in wok or pan, add egg, swirl so egg forms a thin omelette, cook until just set, remove from pan. Roll tightly, slice thinly.

Combine mushrooms nd omelette with hot rice and remaining ingredients in large bowl; mix well.