Spanish Rice

I found a spanish rice recipe that I love!

2 cups long grain rice
3 TBSP oil
One small diced yellow onion
1 TBSP minced garlic
4 cups water
approx 4 TBSP tomato bouillon
1 Poblano pepper, diced
1 small handful of cilantro

Start by toasting the rice on high heat with the onion, garlic and 3 TBSP of oil, just until it is starting to brown a little. Add the water and bring to a boil. Add the bouillon and stir. Next add the diced pepper and the handful of cilantro.  Turn to a medium/low heat and cover. Rice will take approx 15-20 minutes to cook.

Bourbon Chicken

www.jamiecooksitup.blogspot.com Time: 15 min. prep + 30-40 min. cooking time Yield: 5 servings Recipe from Big Oven via Pinterest 5 chicken breasts 2 T oil 1 t garlic 1/4 C apple or pineapple juice 1/3 C brown sugar 2 T ketchup 1 T apple cider vinegar 1/2 C water 1/3 C soy sauce pinch red pepper flakes 1 T cornstarch 1. Cut your chicken into small 1-2 inch pieces with some kitchen scissors. 2. Heat up a large skillet over medium high heat. Once it is hot, pour 2 T Olive Oil into it. 3. Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally. 4. The chicken will start to get a bit juicy and bubbly. Put the lid on the pan, slightly tilted and drain the juices out into the sink. Return the pan to the stove top and continue cooking over medium high heat. 5. Into a medium sized mixing bowl combine 1 t garlic, 1/4 C apple or pineapple juice, 1/3 C brown sugar, 2 T ketchup, 1 T apple cider vinegar, 1/2 C water, 1/3 C soy sauce, a pinch of red pepper flakes and 1 T cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined. 6. When your chicken has a nice brown sear on some of the pieces... pour the sauce into the pan. Stir it around to cover all the chicken pieces. 7. Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape. Let this baby simmer away for about 20 minutes, stirring a couple of times during the cooking period. 8. Serve over white or brown rice. Enjoy! Comments _displayNameOrEmail_ - _time_ - Remove _text_

Slow Cooker Sweet and Sour Chicken

From Real Mom Kitchen

 

Ingredients

• 1/2 cup water
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/3 cup white vinegar
• 3 Tbsp lemon juice
• 3 tbsp soy sauce
• 3 tbsp tomato paste
• 1/2 tsp garlic powder
• 1/4 tsp ground ginger
• 3 boneless skinless chicken breasts, cut into 1 to 1 1/2 inch pieces
• 1/3 cup water
• 1/3 cup cornstarch
• 3/4 cup diced pineapple chunks (use fresh or canned chunks)
• 1/4 medium onion cut into 1 inch pieces
• 1/2 green pepper, cut into 1 inch pieces
• cooked rice

Instructions

1. Add the 1/2 cup water, brown sugar, sugar, vinegar, lemon juice, soy sauce, tomato paste, garlic powder, and ginger to the slow cooker and whisk until combined.
2. Add the chicken pieces and stir to coat. Cook on low for 5 hours.
3. In a small bowl combine the 1/3 cup water with the cornstarch. Add to the slow cooker and carefully stir to combine. The chicken will be tender so you want to keep the pieces to stay in pieces.
4. Add the pineapple, onion, and bell pepper and carefully fold into the mixture. Cover and cook on low for another 45 minutes.
5. Serve over cooked rice. Makes 4-5 servings.

**This was good. I also added celery, yellow squash and carrots. The carrots DID NOT COOK in the crock pot in 45 minutes, so I'd leave those out next time.

Chicken and Black Bean Green Enchilada Rice Bake

from Picky-Palate

2 cups white long grain rice

2 1/2 cups cooked, shredded chicken breast

One 15-ounce can mild green enchilada sauce

One 4-ounce can sliced black olives

One 15-ounce can diced tomatoes

1/2 cup sour cream

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon McCormick Gourmet Roasted Ground Cumin

One 15-ounce can black beans, drained and rinsed

2 cups shredded cheddar cheese

1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.

2. Cook rice according to package directions.

3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Makes 6 to 8 servings

Cowboy Quesadillas

Recipe by Our Best Bites

1/2 C white rice
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce
6 small tortillas (fajita size, about 6")

Dipping Sauce
equal parts bbq sauce and ranch dressing (here's our favorite)

Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese. Add bbq sauce and stir to combine. Place about 1/3 C of mixture on half of each tortilla and fold over to close.

Heat a skillet to medium heat on the stove top. When hot, spray lightly with cooking spray, or drizzle with canola or olive oil. Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp. Flip and repeat on opposite side. Cool for a few minutes and then serve with BBQ-Ranch dipping sauce.

Chinese Noodles with Ground Beef and Rice

1 lb. lean ground beef
1/2 cup chopped onions
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup white rice, uncooked
2 tbsp soy sauce
1 cup water
1/4 tsp black pepper
1 can chow mien noodles

Brown hamburger with onion, add remaining ingredients, except Chinese noodles. Pour into 9x9 baking dish and cover with foil. Bake @ 350 degrees for 45 minutes. Remove foil and cover with 1 can dry Chinese noodles. Return to oven and bake 10 minutes longer.

from Stone Creek Market

**At first when I pulled it out of the oven it was way to soupy, and i thought next time I'd use much less water, but it soaked it up good and was very moist. I wouldn't add the noodles until serving because they got soggy and kindof tough. Also Hubbie suggested just making the sauce part and serving over white rice. Which would be quicker. It was also very salty, I think from the soy sauce, so don't add more!

Chicken & Pepper Casserole

this is from campbellskitchen.com

1 can cream of chicken soup
1/2 cup salsa
1/2 cup sour cream
2 tsp. chili powder
1 jar (7oz.) roasted sweet peppers, drained and cut into strips
4 green onions, sliced
3 cups cubed cooked chicken
1 can black beans
2 cups prepared rice
1 pkg refrigerated cornbread twists

Mix all (except cornbread) in 2-qt shallow baking dish.

Bake at 400 degrees for 15 min. Stri.

Seperate bread twist into 16 strips, arrange lattice-fashion over mixture.

Bake 15 min or until bread is golden.

******I couldn't find bread twist so i topped with cheese, it was also good leftover in a tortilla

Hawaiian Haystacks

2 cans cream of chicken soup
1 cup chicken broth
2 cups chicken
4 cups rice
1 can chow maein noodles
3 medium tomatoes, sliced
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped green onion
1 -20oz can pineapple
1 cup grated cheese
1/2 cup slivered almonds
1/2 cup coconut

Combine soup & chicken broth in a medium saucepan to make gravy. Stir to blend. Add chicken . Simmer 8-10 minutes.

Layer all ingredients

Serves 8

Fried Rice

**This one is for you Genny!

4 T oil
2 eggs
1/4 c onion
3 cups rice
2T soy sauce
1/2 t. sugar
1/4t. salt
1/2 c diced meat

Heat oil in frying pan, beat eggs and lightly scramble in oil. Add onions, meat, salt and sugar, satee lightly, till soft. Combine with rice and add soy sause

Mushroom Risotto

Arborio Rice (3/1 ratio)
minced onion
garlic clove, minced
mushrooms
white wine
chicken stock- warm
olive oil
butter
parmesan cheese
parsley (to garnish)

add olive oil and butter to pan saute mushrooms to brown, add onion and garlic. Add rice and cook till transparent (don't brown). Pour in white wine, reduce until dry. Add stock 1/3 at a time and cook till absorbed. When done add a little butter, salt/ppepper and parm cheese. If too thin cook longer, if too thick add water.

Fresh Corn and Wild Rice Casserole

from The Pioneer Woman

2 cups cooked wild rice
3 to 4 cups fresh corn kernels (scraped off the cob)
2 eggs, beaten
1 cup heavy cream
1 to 2 teaspoons kosher salt (or table salt to taste)
cayenne pepper to taste
6 tablespoons butter
1/2 to 1 cup milk, for thinning

Preheat oven to 350 degrees.

Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
Taste for seasonings, adding more salt or cayenne pepper if needed.

Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.

Risotto

Mushroom Risotto

This recipe comes from "the orange Bible"--Deborah Madison's encyclopedic Vegetarian Cooking for Everyone. It's not just for vegetarians! It has wonderful recipes that can be served with meats or in place of meat dishes, and each section begins with an introduction on basic techniques for the beginner (and often provides tips for the veteran cook as well).

Anyway, this is best made with mushroom stock, but if you haven't any, you could use chicken or vegetable stock.

2 T. butter
1 T. olive oil
1/2 C. finely diced white onion
12 to 16 oz. white or portobello mushrooms, thinly sliced
1 large garlic clove, minced
salt and pepper
1/2 lemon
5 1/2 to 6 1/2 C. mushroom (or other) stock
2 T. butter
1/3 C. finely chopped onion
1 1/2 C. arborio rice
1/2 C. dry white wine
1/3 to 1/2 C. cream
1/2 C. freshly grated Parmesan
1/4 C. chopped fresh parsley

Heat the butter and oil in the pot, add the onion, and cook over medium heat for about 5 minutes. Add the mushrooms, raise the heat to high, and saute until browned around the edges, about 5 minutes. Add the garlic, season with salt and pepper, and squeeze lemon juice over all. Turn off the heat and set aside.

Heat the stock to a simmer. Melt the butter in a wide pot. Add the onion and cook over medium heat to soften, about 3 or 4 minutes. Add rice, stir to coat, and cook a bit longer. Add wine and simmer until completely absorbed. Add 1 cup of stock; stir and cook until it's absorbed. Add stock by ladlefuls, stirring constantly until each ladleful is absorbed by the rice before adding the next one. About halfway through, add the mushrooms. After the last addition, add the cream and stir vigorously. Taste for salt, season with pepper, stir in the parmesan and parsley, and serve.

Spinach Feta Risotto

This is the newest addition to my repertoire of risottos. The recipe is in Moosewood Restaurant New Classics, a welcome addition to my cookbook library.

3 C. sliced white mushrooms
1 large garlic clove, minced or pressed
1/4 C. olive oil
1 T. chopped fresh dill
2 T. plus 1/2 C. dry white wine
1/4 tsp. salt
pepper to taste
5 C. vegetable or chicken stock
2 C. arborio rice
10 oz. fresh spinach, rinsed, stemmed, and chopped
1 C. crumbled feta cheese

Over medium heat, saute the mushrooms and garlic in 1 T. of oil for about 5 minutes. Add the dill and 2 T. of wine and cook for a minute more. Add salt and pepper to taste; hold on very low heat until the risotto is ready.

Heat the stock to a low simmer. In another pot, saute the onions in the remaining 3 T. of oil for about 5 minutes, until golden. Add the rice and stir with a wooden spoon until the grains are coated with oil. Add the 1/2 C. wine and cook, stirring constantly, until the wine is absorbed.

Add the simmering stock a cup at a time. Cook, stirring frequently, until each cup is absorbed before adding the next. Continue until all the stock is used and the rice is tender, about 25 minutes. When the rice has absorbed all of the stock, add the spinach, cover, and cook for about 2 minutes, until the spinach is wilted but still bright green. Stir in the feta cheese. Serve each portion topped with some of the sauteed mushrooms.