ANGEL RICE CHICKEN

Mix together and put into a greased 9x13 pan
1 cup long grain rice
1 lb. boneless skinless chicken breast cut into bite size cubes
1/2 cup chicken broth
1/2 cup sour cream
2 cans cream of . . . . .
1/2 tsp garlic powder
1/2 tsp pepper
1/4 tsp season salt

Top with
1/2 cup grated parmesan
2 TBL melted butter

Bake covered for 35 minutes at 375 degrees

Remove foil
Add 1 cup mozzarella


Bake uncovered 10 minutes.

To cook in crock pot

Add all to the crock except mozzarella and cook on low 6 hours.

Top with mozzarella cook 10-15 minutes for cheese to melt.

PERFECT BAKED RICE

1/4 cup rice, rinsed (use any long grain rice) (I like basmati, jasmin)
2 cups of BOILING water or stock
4 TBL butter

Put all ingredients into a baking dish and cover with foil
Bake for 25 minutes at 375 degrees.

It's perfect every time!!!

BAKED RANCH RICE

1 C Rice (jasmin, long grain, basmati)
2 Cups chicken broth
1 Envelope Ranch
6 TBL butter

Spray 9x9 dish.
Add all ingredients and stir well.
Cover with foil.
Bake 30 minutes at 425 degrees.

A perfect side for Baked Cheddar Ranch Chicken on the blog.

SLOW COOKER RANCH STEAK AND GRAVY

2 to 3 pounds top sirloin steak or London broil sliced thin

1 packets brown gravy mix

1 packet Au Jus mix

1 packet ranch seasoning

1 cups water

Instructions

Layer meat on the bottom of the crockpot.

Sprinkle the three packets of seasoning over the meat.

Pour the water over it and stir coating all of the meat.

Cook on high for 4-5 hours or low for 8-10 hours.

Stirring occasionally.

Serve with rice, pasta, or mashed potatoes

ONE DISH CHICKEN AND RICE

1 can cream of . . . . soup
1/2 can of water ( use a soup can )
1 cup white minute rice uncooked
2 cups cooked and shredded chicken
1/2 packet onion soup mix
1/2-1 cup shredded mozzarella

Can garnish with parsley or green onions if you want.

In a 8x8 baking dish combine all but cheese. Now add in the cheese on top. Cover with foil and bake at 350 for 25 mins

Double the recipe in a 9x13

PESTO LEMON RICE

2 tsp. extra-virgin olive oil (or 1 TBL olive oil plus 1 TBL butter)
1 cup Converted/Parboiled Rice
1/2 tsp. salt
2 T lemon juice
2 1/4 cup chicken stock 
2-3 T basil pesto

1-Heat olive oil in a heavy pot with a tight-fitting lid; then add the rice and saute until rice is light browned, about 2-3 minutes, stirring several times.

2-Add the salt and lemon juice and stir again (the lemon juice will bubble up in the pan.)

3-Add the chicken stock and bring to a boil.

4-As soon as it is boiling, turn down the heat to medium-low, cover the pot, and let it cook without lifting the lid for 20 minutes.

5-After 20 minutes, remove the lid and fluff the rice with a fork.

6-Stir in the pesto, put the lid back on and let the rice sit for 5 minutes.

SIMPLE BAKED RICE

4 TBL butter
2 cups rice (paarboiled/converted or basmati are my favorites)
3.5 cups boiling water (consomme/broth for more flavor) (use 2 cups for brown rice)
1/2 envelope onion soup or beefy onion soup (optional)

Preheat oven to 375 degrees.
Mix everything in 9x13 baking dish.
Cover with lid or foil and bake 25 minutes.
Fluff. if not done return to oven checking and fluffing every 5 minutes

***brown rice will take about 45-60 minutes.
***If rice texture is good but seems too soupy, return to oven UNcovered 5 minutes at a time.

KOREAN BEEF AND POT IN POT RICE - INSTANT POT

1 Tablespoon sesame oil

1 pound lean ground beef

3 garlic cloves minced

½ cup brown sugar

¼ cup soy sauce

¼ teaspoon ground ginger

salt and pepper to taste

½ teaspoon crushed red pepper flakes more or less to taste

½ cup beef broth

1 ½ cups white rice uncooked

1 ¾ cups water

1 Tablespoon butter

½ teaspoon salt

5 green onions diced optional

sesame seeds optional topping

Press the SAUTE button and wait for the pot to heat up. 

Add in the sesame oil.

Add in the ground beef and garlic and cook for about 5 minutes, until it's mostly not pink anymore. We don't want to fully cook it.

Add in the brown sugar, soy sauce, ginger, salt and pepper, and crushed red pepper flakes.

Mix well. Scrape the bottom of the pot so that you don't get a BURN error.

Pour the beef broth on top, but don't mix it in.

Cancel the SAUTE function.

Place the trivet in the pot, right over the beef.

Rinse rice under cold running water until the water runs clear.

In an oven safe pan that fits in your Instant Pot (I used a 7-inch cake pan that is 3 inches deep and fits perfectly in my 6 quart Instant Pot), add rice, water, butter, and salt. Mix together.

Place lid on pot, make sure it is set to sealing.

Press MANUAL (or PRESSURE COOK)

Set timer for 7 minutes.

Allow 10-15 minutes to come to pressure before it starts the countdown cook timer.

Once it is finished cooking, do a natural release of the pressure for 8 minutes. Remove the lid.

Wearing oven mitts, remove the pan of rice. Fluff rice with a fork.

Mix the Korean beef. Serve over rice topped

Sprinkle with diced green onions and sesame seeds if using.

Great served with 

Ginger Honey Roasted Carrots or

Baked Asian Veggies

RICE PUDDING 3 WAYS

STOVE TOP

5 1/2 c. whole milk, divided

1/2 c. packed light brown sugar

1/2 tsp. kosher salt

1/2 c. Jasmine rice

1 tbsp. butter

2 tsp. pure vanilla extract

Ground cinnamon, for garnish

DIRECTIONS

In a large saucepan over medium heat, combine 5 cups milk, sugar, and salt. Bring to a boil, stirring occasionally.

When milk is boiling, add rice and reduce to a simmer. Cook, stirring occasionally, until mixture is thick and rice is tender, 45 to 50 minutes.

Remove from heat and stir in butter, vanilla, and remaining ½ cup milk. Serve hot or chill in refrigerator and serve cold, with a sprinkle of cinnamon.

INSTANT POT

1 cup of Arborio rice (the same rice used for risotto) (can use long grain or Jasmine as well)

1 1/2 cups of water

1/4 teaspoon of salt

1 bay leaf

2 cups whole or 2% milk, divided into 1 1/2 cups and 1/2 cup

½ to ¾ cup of sugar, to taste

2 eggs

1/2 tsp of ground cinnamon (plus more for topping)

1/8 tsp of ground nutmeg

1 tsp of vanilla bean paste or extract

2 tbsp of maple syrup

2 TBL butter (optional)

Instructions

Add the rice, water, salt and bay leaf (in that order) to the Instant Pot. Stir together. Secure the lid, hit “Manual” or “Pressure Cook” High Pressure for 3 minutes. When done, perform a 10 minute natural release followed by a quick release.

While the rice is cooking, mix the eggs and 1/2 cup milk together until well combined.  Set aside

After you remove the lid, discard the bay leaf and add in the other 1.5 cups of milk, the sugar nutmeg, cinnamon, vanilla extract and maple syrup.  Stir while deglazing (scraping) the bottom of the pot to ensure no rice is stuck to it and mixed well.

Now, taking a fine mesh strainer and pour the egg/milk mix to catch the excess gooey parts & chunks of the egg that will compromise this amazing rice pudding’s texture. As soon as you pour in the egg mixture, hit the “Keep Warm/Cancel” button and then hit “Sauté” and Adjust so you’re on the “More” or “High” setting.

Stir everything in the pot constantly for about a good 3-5 minutes. As you do this, everything will gradually begin to thicken. Check intermittently for bubbling and then continue to stir – remember, dairy likes to stick to stainless steel pots! Once it begins to REALLY begin to bubble and boil, turn the pot off and remove the inner pot and set on a burn-resistant surface (like a cutting board) immediately.

Add butter if using and stir together.

Let the pot cool, cover with a lid and pop in the fridge for a good 2-3 hours so that the rice pudding becomes nice and chilled (you can eat it warm too).

Pudding will thicken in the fridge.  When ready to serve, if too thick, thin out with liquide (ideas below) and top with toppings (ideas below).

BAKED

2 eggs

1/3 cup sugar

1/4 teaspoon salt

1 1/2 teaspoon vanilla

1 1/2 cup milk scalded

3 Tablespoons butter

1 1/2 cups cooked rice

1/2 teaspoon nutmeg for top

Preheat oven to 350 F.

Beat eggs.

Add sugar, salt, and vanilla to the eggs, and beat.

Scald milk on medium heat for about 4-5 minutes until you can see heat rising. Add butter to milk and melt.

Add scalded milk and butter to beaten egg mixture.

Add cooked rice- mix. 

Note- If adding raisins, wash raisins before adding to egg mixture

Sprinkle nutmeg on top.

Set casserole in a pan of hot water.

Bake for 45- 60 minutes or until pudding has set.

TOPPINGS FOR FUN:

Cinnamon Toast Crunch

Raisins

Craisins

Blueberries

Strawberries

Egg Nog, Cream or half and half to thin cooled pudding

PARMESAN BAKED RICE

3 cups cooked rice

1 1/2 cups large curd cottage cheese

1 cup sour cream

1/4 cup milk

1/4 cup chopped green onions

1 tablespoon chopped parsley

1/2 teaspoon salt

1/4 teaspoon garlic salt

3/4 cup grated Parmesan cheese (cheddar is great also)

paprika

Preheat oven to 350 degrees F. Spray a 1.5-quart casserole dish with nonstick spray.

In a large bowl, combine all ingredients but Parmesan and paprika. Mix well and pour into the prepared dish. Top with Parmesan cheese and sprinkle with paprika.

Bake 25 minutes.

CREAMY RICE CEREAL

USING LEFTOVER RICE 

2 cups precooked rice 

1 cup milk 

1 TBL butter 

2 TBL maple syrup 

1 TBL sugar (white or brown) 

1 tsp cinnamon 

¼ cup raisins (or any dried fruit) 

1 tsp vanilla 

Put everything but vanilla into a sauce pan. Bring to boil over med/high heat for about 5 minutes until liquid has reduced to desired thickness. 

Remove from heat, add vanilla and serve.

IF USING UNCOOKED RICE 

½ cup (basmati, jasmin, long grain, parboiled rice) 

¾ cup water 

½ cup milk 

2 TBL butter 

1 TBL Sugar 

2 TBL maple syrup 

1 tsp cinnamon 

¼ cup dried fruit

1 tsp vanilla 

Put everything in sauce pan. Bring to boil. Cover and simmer for 20 minutes. 

Add vanilla and serve. 

OPTIONAL TOPPINGS:

Berries, nuts, honey, etc.

 

CREAMY GARLIC PARM RICE

4 TBL Butter

1 TBL minced garlic (about 3 cloves)

1 cup White or Basmati Rice

1 cup Water or Chicken Stock

1 cup Milk

1/2 cup Parmesan (fresh grates, not the green can stuff)

1/2 tsp Parsley (optional)

1.  Sauté garlic in butter until fragrant.

2.  Add in rice. Stir and coat in butter.

3.  Add milk and water/stock.

4.  Bring to a boil.

5.  Turn down to simmer.

6.  Cover and cook for 20 minutes.

7.  Fluff the rice and add in parmesan and parsley.

"SOUP"ER RICE

Bring to boil:
1 can cream of . . . soup
Dash of pepper

1.5 cups stock


Add:
1.5 cups minute rice
1/4 cup cheese (parmesan, cheddar, pepperjack, etc.)


Remove from heat, cover and let set for 8 minutes.
Stir and serve!

DINNER IN A PUMPKIN

1 small to medium pumpkin (about 4 lbs.)

1.5 lbs ground beef

1/2 of an onion diced

1 can cream of mushroom soup

4oz fresh mushrooms sliced (can sub 4oz can)

8oz can water chestnuts, diced

2 TBL soy sauce

2 TBL brown sugar

1 1/2 cups cooked rice

1 cup grated cheese

Wash outside of pumpkin, cut off top and clean out seed and pulp.

Brown hamburger with onion. Combine with soup, mushrooms, water chestnuts, soy, sugar rice and cheese.

Fill the pumpkin with mixture and put lid back on.

Put on baking sheet and cook at 350 degrees for 1 hour, or until pumpkin is tender.

Remove top and serve. Scoop out cooked pumpkin to serve as a side.

CREAMY AND CHEESY CHICKEN AND RICE

4 Tbs butter

2 Tbs minced garlic

4 cups shredded, cooked chicken breast

4 cups steamed rice (2 cup raw)(brown or long grain)

1/4 cup all purpose, unbleached flour

1/2 tsp salt

1 tsp black pepper

2 cups chicken broth

2 cups shredded cheddar cheese

Top with 1 1/2 Cups shredded cheddar cheese (optional)

1/2 tsp dried thyme or 1 Tbs fresh thyme

Preheat oven to 350 degrees F.

Melt butter into a medium saucepan over medium high heat. Stir in garlic and cook for 1 minute.

Whisk in flour, thyme, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted.

Stir in rice and chicken and then transfer to a 9×13 inch baking dish.

Bake 25-30 minutes. Top with additional cheddar cheese, if desired, and return to oven until melted.

3 HOUR NO-PEEK BEEF TIPS

2 lbs. beef tenderloin tips or stew meat

1 (10.5 oz) can cream of mushroom soup

1 packet brown gravy mix

1 packet dry onion soup mix

1 cup ginger ale soda (could use water)

 

1.   Preheat oven to 300 degrees.

 

2.   Place the meat into a 9 x 13 inch baking dish.

 

3.   In a bowl, combine the mushroom soup, brown gravy, onion soup, and water/ginger ale.

 

4.   Pour the soup mixture over the beef. Cover pan with aluminum foil.

 

5.   Place in the oven at 300 degrees and bake for 3 hours. Here is the important thing – leave this in the oven for the whole 3 hours. No removing the foil to peek on the beef until the 3 hours is up!

 

6.   Carefully remove foil. It will be steamy and you don’t want to get burned! Let sit for a few minutes to cool and serve over cooked rice, egg noodles, or mashed potatoes.

 

Serves 6-8

MEXICAN CHEESY RICE (2 OPTIONS)

1 cups long grain white

4 oz can green chiles (or jalapenos if you like it spicier)

1 cup sour cream

2 cups of Monterey jack cheese
2 cups chicken stock

Bring stock and green chiles to a boil.  Add in the rice.  Simmer approx. 20 minutes until rice is tender and liquid is absorbed.  Stir in sour cream and 1.5 cups jack cheese.  Put in 9x9 baking pan.  Bake at 350 degrees 20-25 minutes.  Top with remaining ½ cup cheese and let it melt.

Option 2
1 cup minute rice
1 3/4 cup chicken stock
1/2 cup chunky salsa
1 cup sour cream
2 cups jack cheese

Boil water and salsa.  Add rice. Cover and remove from heat.  Fluff after 5 minutes.  Stir in sour cream and 1.5 cups cheese. Bake in 9x9 pan 20 minutes at 350 degrees.  Top with 1/2 cup cheese and let melt.

CILANTRO LIME RICE

1 cup uncooked rice

1 tsp butter

2 minced garlic cloves

1 tsp fresh squeezed lime juice

1 can chicken stock (15oz)

1 cup water

Combine all in sauce pan.  Bring to boil.  Cover and cook 15-20 minutes.

Once cooked pour the following over and mix in:

1-2 TBL lime juice

1 tsp lime zest

2 tsp sugar

¼ cup chopped cilantro

FORGOTTEN CHICKEN

6 breasts (bone-in or boneless)

2 cups uncooked minute rice

1 can cream of chicken

1 can cream of celery

1 can water ( or stock)

1 envelope onion soup mix

Mix rice, canned soups and water.  Put in greased 9x13 pan.  Place breasts on top of rice mix.  Sprinkle onion soup mix over chicken cover with foil and bake 3 hours at 275.  Rice on edges will be browned and crispy, in the middle moist and soft. (you could mix onion soup in with rice mix and simply sprinkle tops of breasts with pepper and garlic powder if desired.)

SESAME CHICKEN

½ to 2 pounds frozen popcorn chicken or diced chicken breast

¾ cup honey 1/2 cup sugar

Salt (to taste)

½ cup ketchup

¼ cup white distilled vinegar

a sprinkle of ground black pepper

diced green onion, optional

sesame seeds, optional

Deep fry your popcorn chicken or cook in pan, drain on a plate lined with a paper towel. In a wok or sauce pan, combine the remaining ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens. In the wok or in a serving dish coat chicken with the sauce. Serve over cooked rice and garnish with diced green and sesame seeds.