Rice

Wild Rice Bowls

This isn’t really a recipe, its just a quick meal and a good way to use up vegetables in the fridge…

1 box Wild Rice, cooked in a rice cooker.
1 lb Ground Beef, browned
Salt & Pepper
Chopped Vegetables: zucchini, yellow squash, carrots, onions, garlic, spinach, etc.

Start the rice in the rice cooker. Then, cut up whatever vegetables you have on hand. Cut them pretty small and all about the same size. Sauté the vegetables until softened and then take them out of the pan and set aside. (Some take longer than others, so for example start onions and carrots before adding in the zucchini).

Brown the ground beef, seasoning with salt and pepper. When the rice is done add the vegetables and rice back into the pan with the ground beef and stir everything together. If adding spinach, chop it up and then stir it in at the very end. The heat will wilt it.

The wild rice has a lot of flavor, so I don’t usually add much else, but if you want more flavor, add any spices that sound good. The main thing is to get the salt right for the ground beef.

Turmeric Chicken and Rice

Ingredients:

1 Package Chicken Thighs, cut up into chunks.
1 tsp. Salt
1/4 tsp. Black Pepper
1 1/2 tsp. Cumin
1 1/2 tsp. Garam Masala
1/2 tsp. Turmeric
1 Red and Green Bell Pepper, chopped
1 Tomato, chopped
1 cup White Rice
2 cups Vegetable Stock, or Chicken Broth
2 cups spinach, chopped

Directions:

1. Heat some oil or butter in a pan. Add the peppers and sauté until softened. Add chicken and cook for a few minutes, stirring occasionally. It does not need to be fully cooked yet.
2. Add the uncooked rice and the spices: turmeric, cumin, garam masala, salt and pepper. Stir until spices coat the vegetables and rice.
3. Pour chicken broth into the skillet. Add a little more salt. Cover and let simmer over low heat for 20min. Set a timer and do not take the lid off or stir while its cooking.
4. When the timer goes off, take the lid off and stir in the chopped spinach until spinach is wilted.

(This Recipe is from “A Saucy Kitchen.” It is Low FODMAP + Dairy Free)

NOTES:

I use this as a base recipe and change up the spices to make a totally different meal. I have tried a Cajun version where I changed the spices to:

2 tsp brown sugar
1 tsp sweet paprika
1 tsp oregano
1 tsp salt
1/4 tsp black pepper
cayenne, if want to add heat.

Chicken and Wild Rice Soup

Ingredients:

1 teaspoon coconut oil, olive oil, or butter
1/4 cup onion, diced
1/2 cup carrots, diced
1-2 stalks of celery, diced
1-2 cloves garlic, minced
1 teaspoon Marjoram
2 tablespoons flour
1 box Long Grain & Wild Rice with Flavor Packet
4 cups chicken broth
3 cups water
3/4 cup heavy cream
1/4 cup milk
1 cup cooked and shredded chicken
salt, to taste
1/4 teaspoon black pepper

Instructions:

Melt oil or butter in a large pan over medium heat. Add onion, celery, and carrots and cook until softened. Add dried marjoram, flour, and seasoning packet from the rice; stir to combine.
Add rice, chicken broth, and water; bring to a boil. Cover, lower to a simmer, and let cook for 15 minutes.
Heat heavy cream and milk in a small saucepan over low heat. Stir into the soup. Stir in the shredded chicken.
Cook about 30 minutes or until the rice is cooked. Season with salt and pepper to taste.

Mimi’s chicken soup over rice.

Chicken
1 cup uncooked rice
1 box of chicken broth
onion
bell pepper
celery
carrots
3/4 stick butter (6 Tbsp)
1/2 cup flour
1/2 tsp salt
pimento’s
parsley

Cook rice in the rice cooker. Meanwhile cook chicken and chop. Set aside. Dice vegetables and saute until tender. In a pot, melt butter, add in the flour and salt, then add in the milk. Stir until thickened. Add in the broth, chicken, and sauteed vegetables to the pot. Simmer on low. Add pimento and parsley for color if desired. Server over rice.

Cafe Rio Pork, Lime Rice, and Cilantro Dressing

For the Pork:
1 pork loin (or a pack of 2 pork tenderloins)
2 cups pace medium salsa
2 cups brown sugar

Season the pork all over with salt and pepper. It takes quite a bit of salt! Put in your slow cooker for 6-8 hours on low. Shred and let sit for one more hour.

For the rice:
3 cups of rice
3 cups of water
1/2 onion
1/2 bunch cilantro
1 can green chilies
4 t garlic- minced
4 t chicken bouillon
1/2 t salt
1 T butter
4 T lime juice

Blend/Chop onion, cilantro, and chilies in a food processor. Then put all ingredients in with the rice and cook in a rice cooker.

For the dressing:
1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2-1 bunch of cilantro, chopped
1 cup mayo
2 tsp. lime juice
2 tomatillos (remove outer papery skin)
2 garlic cloves

Blend all ingredients in blender or food processor. Refrigerate.

My family calls this recipe “Sweet Pork.” You can serve this many ways. It makes excellent taco’s, burrito’s, and rice bowl’s. I like to make a salad with some lettuce, pico, guacamole, etc. I haven’t been in forever, but I think Cafe Rio puts a large tortilla in the bottom of a bowl, then rice, then meat, then lettuce, pico, guacamole, the dressing, and crunchy tortilla strips.

Chicken Tortilla Soup

I just made this recipe this past Sunday, it was super easy and very delicious! I followed the recipe but didn’t really measure anything. I just kind of dumped it all in there and headed to church. The only change i made was that I did make some Mexican rice and served the soup over the rice. But it would be great either way!

INGREDIENTS

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
onion, chopped
1 (4 ounce) can chopped green chile peppers
1 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn or can of mexi-corn
1 tablespoon chopped cilantro
tortilla chips
shredded cheddar cheese

DIRECTIONS

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. To serve, sprinkle tortilla strips and shredded cheese over soup.

St. Paul’s Heaven

3 lbs. sausage

3 chopped peppers

3 chopped onions

1 stalk celery, chopped

4 boxes Lipton’s chicken noodle soup mix

2 cups uncooked rice

2 cups mushrooms, drained

2 cups sliced almonds

Cook sausage and drain. Add peppers, onions, celery. Cook soup in half the amount of water called for on box. Add rice and mushrooms to mixture and top with almonds. Bake at 350 degrees for 1 ½ hours. Serves 25

Pork Tenderloin

To bake tenderloin:
sprinkle with salt and pepper
wrap in aluminum foil
For a small (1 1/2 in. diameter) tenderloin bake 1 1/2 to 2 hours at 350 degrees. Cool and slice.

For Sauce heat in a sauce pan:
1 cup pineapple juice
3/4 cup water
1/4 cup vinegar
1 Tbsp. soy sauce
1/4 cup brown sugar
1/2 tsp. salt
Bring to a boil. In a small cup mix 2 Tbsp. cornstarch and 2 Tbsp. cold water. Stir into the hot sauce mixture to thicken.

Add sliced port to sauce and serve over hot cooked rice.

Mexican Hamburger Rice Skillet

1 lb. ground beef
Onion
Bell pepper
1 package taco seasoning
1 can Rotel
1 ½ cups water
1 cup uncooked rice
½ tsp. salt

Brown ground beef, onion, and bell pepper in a skillet. Drain. Add taco seasoning, Rotel, water, rice, and salt. Bring to a boil, reduced heat, cover and simmer until rice is done.
Garnish with lettuce, green onions, tomato, olives, sour cream, cheese, and tortilla chips.

Dirty Rice

1 lb ground beef
2 garlic cloves
2 celery ribs
1 medium onion
1 Tbsp. parsley
1 green bell pepper
¼ tsp. red pepper
1/4 tsp. black pepper
1 Tbsp. Worsterchire sauce
1 cup uncooked rice
1 can beef broth
¾ cup water

In a skillet saute ground beef, garilc, celery, onion, and bell pepper until meat is brown. Drain. Add parsley, salt, pepper, Worsterchire sauce, rice, beef broth, and water. Bring to a boil, reduce heat and cover. Summer until rice is done.

Broccoli and Rice Casserole

½ cup dry brown rice, cooked
Onion
Celery
1 bunch Broccoli, cooked
1 can cream of mushroom soup
8 oz. Velveeta cheese
4 Tbsp. butter

Cook ½ cup raw rice. Add butter and cheese to hot rice to melt. Add soup and broccoli. Bake 20-30 minutes at 350-400 degrees.

Hawaiian Fried Rice

1 cup rice (long grain)
2 cups liquid – water or chicken broth
1 cube butter / margarine (cut up)
1 package onion soup mix

Stir together, put in 8 x 8 pan (double for 9 x 12). Bake 350 degrees for 1 hour

Sweet and Spicy Chicken

1 lb. chicken, uncooked, chopped
3 tablespoons taco seasonings
1 to 2 Tbsp. vegetable oil
1 jar (11 oz.) chunky salsa
½ cup peach preserves
Hot cooked rice

Cut chicken into cubes. Mix chicken and taco seasonings. In a skillet brown chicken in oil. Combine salsa and preserves; stir into skillet. Bring to a boil, reduce heat, cover, and simmer for 2-3 minutes. Serve over rice.

Shrimp Etouffee

6 Tbs. salt butter
¼ c/ flour
1 c. chopped onion
½ c. chopped green pepper
½ c. chopped celery
1 Tbs. finely minced garlic
1 ½ c. shrimp
1 tsp. salt
¼ tsp. freshly ground black pepper
¼ tsp. cayenne
1 tsp. fresh lemon juice
1/3 c. thinly sliced green shallot (scallion tops)
1 Tbs. finely minced fresh parsley
2 c. cold water
2 c. hot water
Boiled rice

In a heavy 5 to 6 quart pot or kettle, melt the butter over low heat. Gradually add the flour, stirring constantly. Cook over low heat until a medium brown roux is formed (about 15 to 20 minutes). Quickly add the onion, green pepper, celery, and garlic and continue to cook, stirring frequently, until the vegetables are glazed and tender. Add the shrimp, salt, black pepper, cayenne, lemon juice, shallot tops, and parsley and mix well. Add the 1 cup cold water and bring to a boil, then lower the heat and simmer for 12 minutes, or until the shrimp are just tender, stirring frequently. Shortly before serving, heat the etouffee slowly over a low flame and gradually add 1 to 2 cups hot water to provide some gravy. Serve over boiled rice. Serves 4.

Jambalaya

2 Tbs. salt butter
4 c. chopped onion
2/3 c. chopped green pepper
½ c. chopped shallots (scallions)
1 Tbs. finely minced garlic
2 Tbs. finely minced fresh parsley
1 c. finely chopped lean baked ham
1 lb. lean pork cut into ½ inch cubes
6 Creole (Polish, French garlic) smoked sausages, sliced ½ inch thick
1 Tbs. salt
½ tsp. freshly ground black pepper
1/8 tsp. cayenne
½ tsp chili powder
2 whole bay leaves, crushed
½ tsp. dried thyme
¼ tsp. cloves (I leave this out. It’s too overpowering).
3 cups beef broth
1 1.2 c. long grain white rice
¼ to ½ cup water if necessary

In a heavy 7 to 8-quart pot or kettle, melt the butter over low heat. Add the vegetables, parsley, ham, and pork and brown over low heat, stirring constantly, for 15 minutes.

Add the sausage and seasonings, mix thoroughly, and continue cooking over low heat, stirring frequently for 20 minutes.

Add the rice and raise the heat to medium. Cook for 5 minutes or until the rice is lightly browned, stirring and scraping the sides and bottom of the pot. Add the beef stock and mix gently.

Raise the heat to high and bring to a boil, and cook uncovered for 5 minutes, then cover the pot , lower the heat to low, and cook for 50 minutes, removing to cover to stir every 5 minutes or so.

If you notice the jambalaya getting too dry, add ¼ to ½ cup water after about 25 to 30 minutes. Uncover the pot during the last 10 minutes of cooking and raise the heat to medium to allow the rice to dry out.

(This recipe is exactly like my mom has written down. I cook it for way less than 50 minutes. Just keep an eye on the rice and stop cooking when done. For me it was closer to 30 min).

Mexican Lasagna

9 Flour tortillas
4-6 Boneless, skinless chicken breasts (cooked and shredded)
1 lg. can Refried beans
1 lg. can Enchilada sauce
1 box Rice-a-roni Spanish rice
1 cup thinly sliced black olives
2 cups shredded cheese (Mexican blend)
1 (10 oz.) can tomato sauce

While chicken breasts are cooking, make Spanish rice according to instructions on box. In a bowl, mix shredded chicken, rice, beans, olives, and enchilada and tomato sauces. Next, in a 13-x-9” dish, layer 3 flour tortillas on bottom (they will overlap). Spread 1/3 of mixture on top, then top with layer of cheese. Repeat above, 2 more times. Bake at 350 degrees for 30-40 minutes. (Really good with tropical fruit salad—pineapple, mandarin oranges, grapes, and strawberries.) Serves 6-8.

Chicken and Wild Rice Casserole

1 box. Uncle Ben’s Long Grain Wild Rice, cooked
2 Tbsp. butter
¼ cup Green pepper, diced
Celery
½ cup Green onions, diced
1 can cream of mushroom soup
2/3 cup milk
2 cups Chicken, cooked and chopped
1 cup grated cheddar cheese

Cook rice according to instructions on box. Cook and chop chicken. Sauté green peppers and onions in butter. Mix with all other ingredients and bake at 350 degrees for 30 minutes.