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Posts Tagged ‘rice’

Ingredients
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1-1/2 cups shredded sharp cheddar cheese, divided
1 can (6 ounces) french-fried onions, divided
2 packages (16 ounces each) frozen broccoli florets, thawed

Directions
Preheat oven to 325°. In a large saucepan, combine soup, sour cream, 1 cup cheese and 1-1/4 cups onions; heat through over medium heat, stirring until blended, 4-5 minutes. Stir in broccoli. Transfer to a greased 2-qt. baking dish.

Bake, uncovered, until bubbly, 25-30 minutes. Sprinkle with the remaining cheese and onions. Bake until cheese is melted, 10-15 minutes. Yield: 8 servings.

Recipe found here:

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Easy Southwestern Veggie Wraps

Ingredients
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, seeded and diced
1 cup frozen corn, thawed
1 cup cooked brown rice, cooled
1/3 cup fat-free sour cream
1/4 cup minced fresh cilantro
2 shallots, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
6 romaine leaves
6 whole wheat tortillas (8 inches), at room temperature

Directions
Place all ingredients except romaine and tortillas in a large bowl; toss to combine. To serve, place romaine on tortillas; top with bean mixture and roll up, securing with toothpicks if desired. Yield: 6 servings.

Recipe found here: Easy Southwestern Veggie Wraps

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Black Bean Chicken with Rice

Ingredients
3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 cup salsa
2 cups hot cooked brown rice

Directions
In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Brown chicken on both sides.

Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice. Yield: 4 servings.

Recipe found here: Black Bean Chicken with Rice

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Grilled Vegetable, Sausage & Bacon Risotto

Ingredients
4 slices Jones Dairy Farm Dry Aged Cherry Hardwood Smoked Bacon, chopped
1/2 cup shallots or onion, chopped
1 cup Arborio rice
2 1/2 to 3 cups reduced sodium chicken broth or stock
1 (7 oz) package Jones Dairy Farm All Natural Golden Brown Sausage Links or Paties, sliced or cubed
2 cups grilled or roasted vegetables, such as zucchini, bell peppers and mushrooms, coarsely chopped*
1/4 cup Parmesan cheese, grated
1/4 cup basil or thyme leaves, chopped
* Often found at deli or take out food counters at the supermarket. Any combination of left over cooked vegetables may be substituted.

Directions
Cook bacon in a large deep skillet or saute pan over medium heat until crisp. Use a slotted spoon to transfer bacon to a paper towel; set aside. Pour off all but 1 tablespoon of the drippings.

Add shallots to drippings in skillet; cook 3 minutes, stirring occasionally.
Add rice; cook and stir 1 minute.

Add 1 cup of the broth; simmer until broth is absorbed, stirring occasionally. Continue adding broth 1/2 cup at a time cooking until broth is absorbed before adding more.

Continue simmering stirring occasionally until rice is firm to the bite. (This will take about 18 to 20 minutes total time).

Stir in sausage and vegetables; continue cooking 3 to 4 minutes or until heated through and rice is tender, adding additional broth if needed to keep a creamy consistency.

Remove from heat; stir in cheese and reserved bacon. Top with basil. Yield: 4 servings

Recipe found here: Grilled Vegetable, Sausage & Bacon Risotto

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stir-fry-rice-bowl

Stir-Fry Rice Bowl

Ingredients
1 tablespoon canola oil
2 medium carrots, julienned
1 medium zucchini, julienned
1/2 cup sliced baby portobello mushrooms
1 cup bean sprouts
1 cup fresh baby spinach
1 tablespoon water
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili garlic sauce
4 large eggs
3 cups hot cooked brown rice
1 teaspoon sesame oil

Directions
In a large skillet, heat canola oil over medium-high heat. Add carrots, zucchini and mushrooms; cook and stir 3-5 minutes or until carrots are crisp-tender. Add bean sprouts, spinach, water, soy sauce and chili sauce; cook and stir just until spinach is wilted. Remove from heat; keep warm.

Place 2-3 in. of water in a large skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.

Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.

Serve rice in bowls; top with vegetables. Drizzle with sesame oil. Top each serving with a poached egg. Yield: 4 servings.

Recipe found here: Stir-Fry Rice Bowl

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cabbage-roll-casserole

Cabbage Roll Casserole

Ingredients
2 pounds ground beef
1 large onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) tomato sauce, divided
1 teaspoon dried thyme
1/2 teaspoon dill weed
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups cooked rice
4 bacon strips, cooked and crumbled
1 medium head cabbage (2 pounds), shredded
1 cup (4 ounces) shredded part-skim mozzarella cheese
Coarsely ground pepper, optional

Directions
Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in one can of tomato sauce and next six ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat.

Layer a third of the cabbage in a greased 13×9-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.

Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper. Yield: 12 servings.

Recipe found here: Cabbage Roll Casserole

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Hearty Sausage and Rice Skillet

Hearty Sausage and Rice Skillet

Ingredients
1 pound Italian turkey sausage links, cut into 1/2-inch slices
1/2 pound sliced fresh mushrooms
1 medium sweet yellow pepper, chopped
1 medium onion, chopped
2 teaspoons olive oil
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
2 cups fresh baby spinach, coarsely chopped
1-1/2 cups water
1 can (8 ounces) tomato sauce
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon garlic salt
2 cups uncooked instant rice

Directions
Cook sausage in a Dutch oven over medium heat until no longer pink; drain. Remove and keep warm. Saute the mushrooms, pepper and onion in oil in the same pan until tender.

Return sausage to pan. Stir in the tomatoes, spinach, water, tomato sauce and seasonings.

Bring to a boil; cook for 2 minutes. Stir in rice. Remove from the heat; cover and let stand for 5-7 minutes or until rice is tender. Fluff with a fork. Yield: 5 servings.

Recipe found here: Hearty Sausage and Rice Skillet

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