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Home News Rice Recipes

Rice Recipes

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One Pot Chicken with Rice.

1 can clear chicken broth  1 can (chicken broth can) water 1 can frozen or canned whole kernal corn  1 can (chicken broth can) diced chicken 1 can (chicken broth can) long grain white rice Heat chicken broth, water and corn to near boiling.  Add rice and chicken, stir, cover and simmer on low heat for 20 minutes.  Stir and season to taste with salt, curry, ginger, garlic or whatever.   

Steamed Ginger Rice with Snow Peas

ingredients for 6 servings:  2 c Long grain rice  1 ts Finely grated ginger  1/4 lb Snow peas, chopped   Preparation: Wash rice in several of changes of water until the water  runs clear. Place rice in a 3 quart saucepan that has a tight fitting  lid. Add water and grated ginger. Bring to a boil, uncovered. Reduce  heat slightly but continue to cook uncovered until surface water  disappears and holes appear in the surface of the rice. Cover  tightly, turn heat very low and cook 20 minutes. Add snow peas and  cover. Cook 2 minutes longer then remove from heat and let stand 3 to  5 minutes before serving. Stir gently to combine rice with snow peas.    

Steamed Rice

ingredients for 4 servings:  1 c Long grain rice  1 x Salt (optional)   Preparation: Rinse rice well. Combine with water and salt, if using,  in a 8 cup microwaveable casserole. Cover and microwave at high for 5  minutes, then at medium for 8 to 12 minutes or until most of water is  absorbed. Let stand covered, 5 to 10 minutes to absorb remaining  liquid.     

Spanish Rice with Beef

ingredients for 6 servings:  1 lb Lean Ground Beef  1 c Rice; Regular, Uncooked  16 oz Stewed Tomatoes; 1 Cn  2 c Water  1/2 ts Oregano Leaves  1/8 ts Pepper  2/3 c Green Bell Pepper; Chopped  5 ea Bacon Slices; Crisp,Crumbled  1 ts Chili Powder  1 1/4 ts Salt   Preparation: Cook and stir the meat and onion in a large skillet  until the meat is brown. Drain off the excess fat. Stir in the  remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to  boiling then reduce the heat and simmer, covered, stirring  occasionally, until the rice is tender, about 30 minutes. (A small  amount of water can be added if necessary.) TO COOK IN THE OVEN: Pour  the mixture into an ungreased 2-quart casserole. Cover and bake at  375 degrees F, stirring occasionally, until the rice is tender, about  45 minutes. Serve hot.     

Mexican Rice

ingredients for 6 servings:  1 pt Dairy Sour Cream  1/2 lb Monterey Jack Cheese  4 oz Chopped green peppers, cut  3 c Cooked seasoned rice  1/2 c Parmesan cheese  lt. 2>.In 13 x 9-inch baking pan,   Preparation:  1>. Combine sour cream, chilies and sa layer 1 cup cooked rice, 1/2  sour cream-chili mixture and 1/2 cheese strips. Repeat layers and top  with remaining cup of rice. Bake in moderate oven (350 degrees F.)  for 25 minutes. Sprinkle with Parmesan cheese and top with Mariachl  meatballs and sauce. Continue baking for 5 minutes or until cheese  melts.    

Fried Rice (Chow Fun)

ingredients for 4 servings:  3 c Cooked rice  3 ea Slightly beaten eggs  2 ea Green onion; finely chopped  6 ea Mushrooms, sliced  1 x Dash black pepper  1 1/4 c Meat, finely diced  1/2 lb Fresh bean sprouts (optional  1 x Salt to taste as needed  2 tb Soy sauce   Preparation: Cook bacon til lightly browned but not crunchy and set  aside. Add beaten eggs to bacon drippings and scramble. Remove and  chop very fine. Add cooked rice and fry for approx. 5 minutes  stirring constantly then add remaining ingredients; mix well and  continue cooking for 10 minutes longer. Serve piping hot. NOTE: Use  your favorite meats; pork, chicken, ham, beef, or shrimp, or  experiment with whatever tastes good to you.     

Fruited Rice Mix

ingredients for 1 servings: -Robbie Shelton  3 c Long-grain White Rice; -uncooked  3 tb Dried onion; minced  1 1/2 tb Curry powder  1 tb Salt  1 c Dried Apples; crushed  1/3 c Golden Raisins  1/3 c Slivered Almonds; toasted   Preparation: Combine all ingredients, mixing well. Store in airtight  container. Yields about 5 cups of rice mix. To make Fruited rice: In  heavy 2 quart sauce pan, combine 1 cup of Fruited rice mix with 2  cups of water and 2 T butter or margarine. Cover tightly. Bring to a  boil. Reduce heat to medium-low. Without lifting lid, simmer 30  minutes or until water is absorbed. Yield: about 3 1/2 c. of cooked  rice.     

Rice Pudding with Raspberry Sauce

Ingredients  1 cup cooked rice  2 tablespoons sugar  1 cup milk  1 teaspoon vanilla extract  1/4 cup sliced almonds, toasted  1/3 cup whipping cream, whipped  1 cup fresh raspberries*  Whipped cream for garnish (optional)  Sliced almonds for garnish (optional)  Directions  Combine rice, sugar and milk in 2-quart saucepan. Cook over medium  heat until thick and creamy (about 12 to 15 minutes), stirring  frequently. Remove from heat; stir in vanilla. Cool. Fold in almonds  and whipped cream. Alternate rice pudding and raspberries in parfait  glasses or dessert dishes. Garnish with whipped cream and almonds, if  desired.  Makes 4 servings.  *Strawberries or other fruit may be used.  Nutrition  Each serving provides 242 calories, 5 grams protein, 14 grams fat, 25  grams carbohydrate, 3 grams dietary fiber, 36 milligrams cholesterol  and 39 milligrams sodium.   

Holiday Rice Pudding II

1 cup Short White or Arborio Rice, cooked 1 cup Whipped Cream 1/2 cup Sultana Raisins 1/2 cup White Sugar 1/4 tsp Salt 1/4 cup Shredded Coconut 2 tbsp Cold Water  2 tbsp Fruit Jam 1 tbsp Dried Lemon Peel 1 tsp Vanilla Extract 1 tsp Ground Cinnamon 1 tsp Corn Starch 2 Large Eggs 1 - 10 oz can Mandarin Orange Slices   Preheat the oven to 350 F. Grease a round or square mold (pan) and  set aside. Place the rice, sugar, salt and eggs in a bowl and mix  well. Add the raisins, vanilla, cinnamon and lemon peel and mix  again. Stir in the coconut and then fold in the whipped cream. Pour  pudding into the mold and bake 35 - 40 minutes. Just before serving,  prepare the sauce. Place the oranges with the juice into a sauce pan.  Add the jam and mix well. Cook for 3 to 4 minutes over medium heat.  Mix the corn starch with the water then stir it into the sauce and  continue cooking 2 minutes over low heat. Pour the sauce over the  individual servings of pudding. Serves 4.     

Pineapple Ham 'N' Rice

Servings: 6 Nutritional analysis per serving:  Calories: 252 Grams of fat: 3 mg. Cholesterol: 12 g. fiber: 4 mg. Sodium: 209 % calories from fat: 12   Ingredients: 1 can (20-ozs) pineapple chunks 2 tsp vegetable oil 1 onion, minced 1 cup converted rice 1/2 tsp each garlic powder, thyme, fine herbs 1/4 tsp red pepper flakes, crushed 1 3/4 cups low sodium chicken broth 1 cup low sodium baked ham, chunked 2 cups fresh or frozen green beans, cut   Instructions: Drained pineapple, reserve 1/4 cup juice. Add oil to skillet. Saute  onion with rice 5 minutes. Add reserved juice, seasonings, chicken  broth and ham. Cover, simmer 20 minutes. Add pineapple and green  beans. Heat through. Serve with tossed green salad.    

Pork Chop, Onion, and Rice Casserole

6 pork chops 1 env. onion soup mix 2 tbsp. pimento, diced 2 tbsp. fat or drippings 1 c. uncooked rice 2 c. hot water 1 (4 oz.) can mushrooms, sliced  Brown chops in fat. Spread rice in rectangular baking dish (13 x 9  inch). Reserve 1 tablespoon of seasoning from soup mix. Sprinkle soup  mix over rice. Drain mushrooms, reserving liquid and sprinkle  mushrooms and pimento over rice. Add mushroom liquid to water and  pour over rice. Arrange chops on top of rice mixture and sprinkle  reserved seasoning from onion mix. Cover tightly with foil and bake  in moderate oven (350 degrees) until tender (45 minutes to 1 hour),  depending on thickness of chops. Remove foil and continue cooking for  10 minutes or until any excess liquid has evaporated.       

Beef & Broccoli Rice

The frozen vegetable mixture cuts down on preparation time.  Ingredients  1 pound beef top round steak, 3/4 inch thick  3 tablespoons butter, divided  2 cloves garlic, crushed  1 package (6.8 ounces) rice and vermicelli mix  1/2 cup onion, chopped  2 cups frozen broccoli and red pepper mixture, defrosted  Directions  Cut the beef lengthwise in half and then crosswise into 1/8-inch-thick strips.  In large nonstick skillet, heat 1 tablespoon of the butter over medium-high heat  until hot. Add the half of the beef and garlic and stir-fry for 1 to 2 minutes or  until outside surface of beef is no longer pink. (Do not overcook.) Remove from  skillet, season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook the  remaining beef and garlic in the same way.   In same skillet, combine the remaining 2 tablespoons of butter, the rice  and vermicelli from the mix, and the onion. Cook over medium heat until the  vermicelli is golden brown. Stir in 2 1/2 cups of water and the seasoning packet  for the rice mix. Bring to a boil, reduce the heat to low, cover tightly, and  cook for about 15 minutes.   Stir in the broccoli and peppers and continue cooking for 3 to 5 minutes, or until  the rice is tender and the vegetables are hot. Return the beef and heat through.  
Last Updated on Friday, 03 July 2009 12:20  


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