Posts Tagged ‘rice’

Fat Tuesday



1 pound peeled and deveined shrimp (fresh shrimp is best)
1 lb smoked sausage cut into 1/2inch slices
2 1/2 Cups Long grain white rice
1-15oz Can of tomato sauce
1-10 oz can of ROTEL Tomatoes, chopped variety with green chilies (or two cups diced tomatoes, fresh or canned)
1 Can beef broth
1 Can French Onion Soup
1 Small green {or red} Bell pepper – chopped
2 Stalks celery – chopped
2 Cloves garlic – minced
3 Whole bay leaves
4 Tablespoons chopped parsley
1/2 Cup green onions – chopped
1/2 teaspoon Cajun Creole Seasoning
1 teaspoon Tabasco sauce
1/2 Cup melted butter
Vegetable Oil


Preheat oven to 350º

In a large heavy pot {the thicker the pot the better, it’ll distribute heat more evenly and won’t burn the ingredients on the bottom} brown the sausage on medium heat in a small amount of vegetable oil. Approx 8-10 minutes.

Once your sausage is brown add all ingredients into the pot except for the shrimp, the green onion, the parsley, the Cajun seasoning, and the Tabasco sauce – put those 5 items off to the side. Combine well. Place pot in oven and cook, uncovered, for 45 minutes.

After 45 minutes, remove pot and stir in shrimp and the remaining ingredients (4 chopped green onions, 4 tablespoons chopped parsley, 1/2 teaspoon Cajun Creole Seasoning & 1 teaspoon Tabasco sauce)

Place pot back into the oven and continue to bake for an additional 30 minutes {or until all liquid has been absorbed into the rice.} Remove from oven and fluff gently with a serving fork. Dish out to your loved ones and enjoy!

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Spinach Rice

Spinach Rice

1/2 cup chopped onion
2 tablespoons olive oil
2 cups torn baby spinach
3/4 cup water
1 tablespoon dried parsley flakes
1/2 cup uncooked instant rice
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper

In a large saucepan, saute onion in oil until tender. Add the spinach, water and parsley. Bring to a boil. Stir in the rice, salt and pepper. Cover and remove from the heat; let stand for 7-10 minutes or until rice is tender and liquid is absorbed. Yield: 2 servings.

Recipe found here: Spinach Rice

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rice pudding2

Rice Pudding

2 1/2 cups (600 ml) of whole milk
1/3 cup (66 grams) of uncooked short grain white rice
Pinch of salt
1 egg
1/4 cup (50 grams) dark brown sugar
1 teaspoon of vanilla extract
1/4 teaspoon of cinnamon
1/3 cup (40 grams) raisins

1 In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

2 In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.

3 Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C). Be careful not to have the mixture come to a boil at this point or it will curdle. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.

Serve warm or cold.

Yield: Serves 3-4.

Recipe found here: Rice Pudding has some great info there)

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Porcupine Meatballs

Porcupine Meatballs

1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
2 tablespoons canola oil
1 can (15 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce

In a bowl, combine the first seven ingredients. Add beef and mix well. shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour. Yield: 4-6 servings.

Recipe found here: Porcupine Meatballs

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Red Beans and Rice Salad

Red Beans and Rice Salad

2 pounds fresh red beans
1 smoked ham hock
2 white onions, halved
3 bay leaves
3 sprigs thyme
3 dried red chilies
2 teaspoons kosher salt, plus more to taste
6 strips bacon
2 stalks celery, chopped
1 green pepper, chopped
1 Vidalia onion, chopped
4 cloves garlic, chopped
8 tablespoons olive oil
1 pound andouille sausage, chopped
2 cups white rice
1½ tablespoons Sherry vinegar
1 teaspoon Dijon mustard
Freshly ground black pepper
1 bunch scallions, whites and 1 inch of greens, thinly sliced
¼ cup finely chopped Italian parsley

1. Place beans in a colander. Pick out and discard any shriveled or broken beans, and rinse with cold water.

2. Add beans, ham, white onions, bay leaves, thyme, chilies and kosher salt to a large pot and cover with water. Bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce heat to low and cook at a gentle simmer until beans are tender but not too soft, stirring and skimming occasionally, 30 minutes. Strain beans over another pot, reserving broth and discarding ham and other seasonings.

3. Meanwhile, fry bacon in a large skillet over medium heat until at least 2 tablespoons fat render out, about 8 minutes. Remove bacon and add celery, green pepper, Vidalia onions and garlic. Sauté over medium-low heat, stirring and scraping up any remaining bits of bacon from pan, until vegetables are just soft, about 4 minutes. Set aside in a large bowl. Rinse and dry skillet, set over medium heat and add 2 tablespoons oil. Add sausage and cook, stirring occasionally, until browned, 5-6 minutes. Add sausage to vegetable mixture.

4. Bring 4½ cups strained broth and rice to a boil in a pot set over high heat. Reduce heat to low, cover and simmer 20 minutes. Meanwhile, make vinaigrette: Whisk together vinegar, mustard, remaining oil and salt and pepper to taste in a small bowl until emulsified.

5. Fluff rice and allow to cool slightly. Add beans and rice to vegetable-sausage mixture and toss with vinaigrette. Add scallions and parsley and toss again. Season with salt and pepper to taste. Serve cold or at room temperature, with hot sauce on the side.

Total Time: 1½ hours Serves: 10-12

Recipe found here: Red Beans and Rice Salad

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Spicy Rice Balls

Spicy Rice Balls

1/2 cup short-grain, sweet, or sticky rice
1/2 pound ground pork
1 egg
2 tablespoons soy sauce
1/2 teaspoon sugar
5 green onions, finely chopped
One 1-in. piece ginger, peeled and finely shredded (about 1 tbsp.)
1 bird’s eye or serrano chile, seeded and minced

1. In a medium bowl, soak rice in 2 cups water for 2 hours. Drain; put on a plate.

2. In a medium bowl, combine pork, egg, soy sauce, sugar, green onions, ginger, and chile. Cover and chill until rice is ready.

3. Divide pork mixture into 32 pieces. Roll into balls, then roll balls in rice. Put balls in parchment-lined steamers (see How to Steam Dim Sum below). Cook until rice is tender and pork is cooked, about 10 minutes. Serve immediately.

How to Steam Dim Sum: Measure your steamer basket and choose a pot with a diameter at least 2 in. wider. To keep dumplings from sticking, cut a circle of parchment paper 1 in. smaller in diameter than the basket (so steam can flow up around the edges) and fit it in. Pour enough water into pot to come 1 in. up side and bring to a boil over high heat. Fill basket with dim sum first, then set it in the pot. Cover and cook, adding hot water as needed.

Recipe found here: Spicy Rice Balls

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Fried Rice with Ham

Fried Rice with Ham

2 tablespoons vegetable oil
4 green onions, chopped
1 cup cubed ham
4 eggs, beaten
1 cup frozen mixed peas and carrots
4 cups cold cooked rice
1 cup bean sprouts
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons soy sauce


Heat the vegetable oil in a skillet over medium-high heat. Cook the green onions in the oil for 1 minute. Add the ham, eggs, and the peas and carrot blend to the oil. Cook and stir until the egg is completely cooked. Add the rice and bean sprouts to the egg mixture and stir continually until the rice is heated completely through. Remove from heat; season with salt, pepper, and soy sauce.

Recipe found here: Fried Rice with Ham

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Cheesy Chicken & Broccoli Rice

Cheesy Chicken & Broccoli Rice

what you need
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (14-1/2 oz.) chicken broth
2 cups instant white rice, uncooked
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
1 pkg. (10 oz.) frozen chopped broccoli, thawed

make it

COOK chicken in large nonstick skillet on medium-high heat 5 min. or until chicken is done.

STIR in broth. Bring to boil.

ADD rice, VELVEETA and broccoli; cover. Remove from heat. Let stand 10 min. Stir until VELVEETA is completely melted and mixture is well blended.

kraft kitchens tips

SHORTCUT To quick-thaw frozen broccoli, microwave for about half the cooking time specified on the package.

SHORTCUT Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast for the cut-up fresh chicken. Bring broth to boil in large skillet. Add chicken strips, rice, VELVEETA and broccoli; mix well. Continue as directed.

SUBSTITUTE Substitute 1 pkg. (16 oz.) frozen vegetable blend, thawed, for the broccoli.

Recipe found here: Cheesy Chicken & Broccoli Rice

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Chicken Wild Rice Soup

Chicken Wild Rice Soup

2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through. Yield: 14 servings (3-1/2 quarts).

Recipe found here: Chicken Wild Rice Soup

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Stuffed Peppers with Ground Beef and Rice

6 green bell peppers
1 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 clove garlic, crushed
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef or chuck
1 1/2 cups cooked long-grain rice
shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional

Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.

In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.

Recipe for stuffed peppers serves 6.

Recipe found here: Stuffed Peppers with Ground Beef and Rice

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