Name: Mexican Rice
Prep time: 5 min
Cook time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 Tbsp vegetable oil; 1 C uncooked long-grain rice; 1 tsp garlic salt; 1/2 tsp ground cumin; 1/4 C chopped onion; 1/2 C tomato sauce; 2 C chicken broth

Mexican Rice

Course

Side Dish

Cuisine

Mexican

Prep Time

5 minutes

Cook Time

25 minutes

Servings

servings

Ingredients

Course

Side Dish

Cuisine

Mexican

Prep Time

5 minutes

Cook Time

25 minutes

Servings

servings

Ingredients

Instructions

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Recipe Notes

Original Recipe: https://www.allrecipes.com/recipe/27072/mexican-rice-ii/?internalSource=streams&referringId=16082&referringContentType=Recipe%20Hub&clickId=st_recipes_mades

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Nutrition Facts

Mexican Rice

Amount Per Serving

Calories 327 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 2g 10%

Polyunsaturated Fat 6g

Monounsaturated Fat 2g

Sodium 432mg 18%

Potassium 178mg 5%

Total Carbohydrates 51g 17%

Dietary Fiber 1g 4%

Sugars 2g

Protein 5g 10%

Vitamin A 2%

Vitamin C 6%

Calcium 2%

Iron 4%

* Percent Daily Values are based on a 2000 calorie diet.

Creamy Chicken and Rice

Prep Time

1 hour

Cook Time

20 minutes

Servings

servings

Ingredients

4 C cooked white rice
1/4 C butter
1/4 C all-purpose flour
2 C milk
2 tsp chicken bouillon powder
1 tsp seasoned salt
1/2 tsp garlic powder
1/4 tsp ground black pepper
5 C chicken breast boneless, skinless; cooked & shredded
12 oz processed cheese food cubed, eg. Velveeta
2 C sour cream
1/2 C butter
2 C crushed buttery round crackers

Prep Time

1 hour

Cook Time

20 minutes

Servings

servings

Ingredients

4 C cooked white rice
1/4 C butter
1/4 C all-purpose flour
2 C milk
2 tsp chicken bouillon powder
1 tsp seasoned salt
1/2 tsp garlic powder
1/4 tsp ground black pepper
5 C chicken breast boneless, skinless; cooked & shredded
12 oz processed cheese food cubed, eg. Velveeta
2 C sour cream
1/2 C butter
2 C crushed buttery round crackers

Instructions

Preheat oven to 450 degrees F (230 degrees C).
Spread rice in the bottom of a 9×13 inch baking dish; set aside.
In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream. Stir until cheese is melted. Mix all together and pour mixture over rice.
Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 10 to 15 minutes or until heated through.

Recipe Notes

I'm going to make this for my mum, who has food allergies, and is lactose intolerant. The internet says Velveeta, etc, are generally worse for lactose intolerant people than regular cheeses, so I'm going to try substituting 2% lactose free milk for the milk, and a mix of 3/4 mild cheddar and 1/4 mozzarella.

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Thai-Style Fragrant Rice

Course

Side Dish

Servings

Ingredients

1 1/2 C jasmine rice
1 1/2 C water
1 1/2 C thick coconut milk
2 tsp minced ginger
2 tsp soy sauce
1 plump lemongrass stalk tender white inner bulb only, minced
15 leaves fresh curry leaves chopped
15 leaves Thai basil chopped

Course

Side Dish

Servings

Ingredients

1 1/2 C jasmine rice
1 1/2 C water
1 1/2 C thick coconut milk
2 tsp minced ginger
2 tsp soy sauce
1 plump lemongrass stalk tender white inner bulb only, minced
15 leaves fresh curry leaves chopped
15 leaves Thai basil chopped

Instructions

Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass, and curry leaves in a saucepan and stir. Bring to a boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes. Fold the basil into the rice. Serve immediately.

Recipe Notes

Original recipe: https://www.allrecipes.com/recipe/143212/thai-style-fragrant-rice/

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Nutrition Facts

Thai-Style Fragrant Rice

Amount Per Serving

Calories 497 Calories from Fat 198

% Daily Value*

Total Fat 22g 34%

Saturated Fat 19g 95%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 1g

Sodium 182mg 8%

Potassium 335mg 10%

Total Carbohydrates 69g 23%

Dietary Fiber 3g 12%

Sugars 3g

Protein 8g 16%

Vitamin A 2%

Vitamin C 5%

Calcium 3%

Iron 12%

* Percent Daily Values are based on a 2000 calorie diet.

Jambalaya with Shrimp, Chicken & Andouille Sausage

Jambalaya with Shrimp, Chicken &Andouille Sausage

Course

Main Dish

Cuisine

American

Servings

servings

Ingredients

2 Tbsp olive oil
2 C chopped onion
2 C chopped red bell pepper
2 Tbsp minced garlic
6 oz. andouille sausage sliced
1 lb. boneless, skinless chicken thighs cubed and cooked
2 C uncooked long-grain white rice
2 tsp paprika
2 tsp freshly ground black pepper
2 tsp dried oregano
1 tsp onion powder
1 tsp dried thyme
1/2 tsp garlic salt
2 bay leaf
4 cups chicken broth fat-free, less-sodium chicken broth
1 1/2 C water
2 Tbsp tomato paste
1 tsp hot pepper sauce
29 oz. no salt-added diced tomatoes 2 cans
1 lb. lpeeled and deveined medium shrimp
4 Tbsp chopped fresh parsley

Course

Main Dish

Cuisine

American

Servings

servings

Ingredients

2 Tbsp olive oil
2 C chopped onion
2 C chopped red bell pepper
2 Tbsp minced garlic
6 oz. andouille sausage sliced
1 lb. boneless, skinless chicken thighs cubed and cooked
2 C uncooked long-grain white rice
2 tsp paprika
2 tsp freshly ground black pepper
2 tsp dried oregano
1 tsp onion powder
1 tsp dried thyme
1/2 tsp garlic salt
2 bay leaf
4 cups chicken broth fat-free, less-sodium chicken broth
1 1/2 C water
2 Tbsp tomato paste
1 tsp hot pepper sauce
29 oz. no salt-added diced tomatoes 2 cans
1 lb. lpeeled and deveined medium shrimp
4 Tbsp chopped fresh parsley

Instructions

Cube and cook chicken until done.
Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.
Add chicken, rice, and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.

Recipe Notes

Makes ~1 1/2 C servings

Garnish with cooked crawfish!

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Nutrition Facts

Jambalaya with Shrimp, Chicken &Andouille Sausage

Amount Per Serving

Calories 552 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 4g 20%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 0.2g

Cholesterol 166mg 55%

Sodium 840mg 35%

Potassium 544mg 16%

Total Carbohydrates 67g 22%

Dietary Fiber 7g 28%

Sugars 8g

Protein 35g 70%

Vitamin A 72%

Vitamin C 231%

Calcium 16%

Iron 36%

* Percent Daily Values are based on a 2000 calorie diet.

Easy Creamy Crock Pot Chicken and Rice

Course

Main Dish

Cuisine

American

Prep Time

30 minutes

Cook Time

4 hours

Servings

servings

Ingredients

21.65 oz. boneless skinless chicken breasts cubed, about 2 medium sized peices
10 3/4 oz can cream of chicken soup I used 98% fat free
1/2 C chicken broth
1/4 C onion chopped or 1 Tbsp dried minced onion
1/2 C long grain rice uncooked NOT minute rice
salt and pepper to taste

Course

Main Dish

Cuisine

American

Prep Time

30 minutes

Cook Time

4 hours

Servings

servings

Ingredients

21.65 oz. boneless skinless chicken breasts cubed, about 2 medium sized peices
10 3/4 oz can cream of chicken soup I used 98% fat free
1/2 C chicken broth
1/4 C onion chopped or 1 Tbsp dried minced onion
1/2 C long grain rice uncooked NOT minute rice
salt and pepper to taste

Instructions

Put all your ingredients in a large bowl, mix well and pour into your slow cooker
Cover and cook on low for 3-4 hours, stirring well every hour or so until your chicken and rice are both done

Recipe Notes

UPDATED: After receiving lots of mixed reader feedback, I've went back into the kitchen and reworked this recipe. I think you will be wonderfully surprised with the results! This recipe is inspired from a recipe in Gooseberry Patch’s Slow-Cooker Christmas Favorites. When I say stir it well during the cooking process, I mean stir it all around. Top to bottom, bottom to top...all around. Toward the end of cooking (the last hour or so), you will want to watch it very closely. I wasn't sure how long exactly this would take with reworking the recipe, it took right at 3 and a half hours for mine. If I would have left it for another 30 minutes, I am sure it would have been mush instead of perfection. So, I cannot stress enough, watch it closely. As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish. All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed. crock pot recipe https://www.recipesthatcrock.com/crock-pot-creamy-chicken-and-rice/

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Nutrition Facts

Easy Creamy Crock Pot Chicken and Rice

Amount Per Serving

Calories 332 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 3g 15%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 102mg 34%

Sodium 884mg 37%

Potassium 130mg 4%

Total Carbohydrates 34g 11%

Dietary Fiber 1g 4%

Sugars 1g

Protein 32g 64%

Vitamin A 3%

Vitamin C 11%

Calcium 5%

Iron 6%

* Percent Daily Values are based on a 2000 calorie diet.

Fried Rice with Ham

Course

Main Dish

Cuisine

Chinese

Servings

servings

Ingredients

1 egg
1 Tbsp sesame oil
1 Tbsp vegetable oil
1 onion chopped
2 C cooked white rice cold
2 Tbsp soy sauce
1 tsp ground black pepper
1 C Ham or other cooked, chopped meat
1/4 C bean sprouts

Course

Main Dish

Cuisine

Chinese

Servings

servings

Ingredients

1 egg
1 Tbsp sesame oil
1 Tbsp vegetable oil
1 onion chopped
2 C cooked white rice cold
2 Tbsp soy sauce
1 tsp ground black pepper
1 C Ham or other cooked, chopped meat
1/4 C bean sprouts

Instructions

In a small bowl, mix the soy sauce, sesame oil, and rice. Set aside.
In a large skillet or wok heat oil over medium-high heat, heat vegetable oil and add onion. Cook until just tender.
Move onions off to the sides of pan to form a circle and pour egg in middle. Begin scrambling the egg, and when they begin to solidify, add the rice mixture and cook 1-2 minutes.
Add ham, bean sprouts (if using). Toss to combine ingredients and heat through. Serve immediately with garnish of freshly chopped green onions.

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Nutrition Facts

Fried Rice with Ham

Amount Per Serving

Calories 309 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 2g 10%

Polyunsaturated Fat 4g

Monounsaturated Fat 3g

Cholesterol 74mg 25%

Sodium 1215mg 51%

Potassium 83mg 2%

Total Carbohydrates 38g 13%

Dietary Fiber 1g 4%

Sugars 2g

Protein 17g 34%

Vitamin A 1%

Vitamin C 8%

Calcium 3%

Iron 12%

* Percent Daily Values are based on a 2000 calorie diet.

Indian Style Rice

Course

Side Dish

Cuisine

Indian

Servings

Ingredients

2 cups long-grain rice preferably Basmati
8 cups water
2 teaspoons salt
2 cloves
2 cardamom pods
piece One 2-inchof cinnamon
3 Tbsp vegetable oil or ghee if you have it
1/2 teaspoon dark mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon chile flakes
1 medium onion chopped
3 chopped garlic cloves
1/4 teaspoon turmeric

Course

Side Dish

Cuisine

Indian

Servings

Ingredients

2 cups long-grain rice preferably Basmati
8 cups water
2 teaspoons salt
2 cloves
2 cardamom pods
piece One 2-inchof cinnamon
3 Tbsp vegetable oil or ghee if you have it
1/2 teaspoon dark mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon chile flakes
1 medium onion chopped
3 chopped garlic cloves
1/4 teaspoon turmeric

Instructions

Place rice in a sieve and run cool water through it to rinse it until the water runs clear. Soak the rice in cool water for 30 minutes. Drain.
Bring 8 cups of water and the salt to a boil in a large pot. Add the rice and stir. Add the cloves, cardamom and cinnamon and simmer for 10 minutes. Taste the rice, and test if it is done to your taste; rice can take more or less time to cook depending on how old it is. If still too firm, cook a few minutes longer.
When the rice is cooked to your liking, drain the rice into a colander and rinse with cold water to stop if from cooking. Remove the cloves, cardamom and cinnamon and discard. Set the rice aside to drain.
In a pan large enough to hold the rice, heat the oil over medium-high heat. Add the mustard and cumin seeds and the chile flakes. Cook until the mustard seeds start popping, then add the onion. Sauté until the onion begins to brown, about 5-7 minutes.
Add the garlic and sauté another 2-3 minutes. Add the rice and mix well. Sprinkle the turmeric over the rice and mix well. Cook for another 3-4 minutes, stirring often.

Recipe Notes

If you don’t have whole cardamom pods or stick cinnamon, add a pinch of each ground in with the cumin in step 4.

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