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.
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.
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.