Category: Rice

Mexican Rice

This homemade Mexican Rice recipe is too easy. No mixes, no boxes, no preservatives. Great side dish with your favorite Mexican food.

2 cups chicken broth or 2 cups water with 2 tablespoons chicken bouillon
1 cup rice
2 tablespoons taco seasoning
1 tablespoon dried diced onions
2 heaping teaspoons minced garlic

Bring water (broth) to a boil. Add the rest of ingredients and stir. Lower heat to simmer, cover saucepan with a lid and simmer for 20 minutes.

See? Too easy! Some great recipes to serve this with are Creamy Chicken Enchiladas, and Mexican Chicken Casserole.

Enjoy this easy homemade Mexican Rice recipe!

Pin on Pinterest!

Sharon Springfield

Tags Latin, Mexican, Rice

Beef Bell Pepper Crockpot Main Dish Rice Slow Cooker Steak

Crock Pot Pepper Steak Recipe:

Ingredients
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Directions
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

*Photo credit unknown

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Here’s the Pinterest link for this recipe: Slow Cooker Pepper Steak Recipe

Sharon Springfield

Slow Cooker Pepper Steak Recipe

Tags beef, crockpot, peppers, Rice, slow cooker, steak

Rice Risotto Side Dishes

Mushroom Vegetable Risotto

Post author By Sharon
Post date May 19, 2014
No Comments on Mushroom Vegetable Risotto

Delicious creamy Mushroom Vegetable Risotto

1 cup Arborio rice
2 Tbs butter
Salt
garlic powder
1 packet Lipton Vegetable soup mix
8 oz diced fresh mushrooms
8 oz chicken broth + additional broth added during cooking
white wine – some for the recipe, the rest for the cook 😉
1/4 cup shredded Swiss cheese
1/4 cup shredded Parmesan cheese

Saute rice in melted butter for a few minutes. Add a dash of salt and garlic powder. Add mushrooms and saute a couple minutes more. Pour in 8 oz chicken broth, stir. Bring to a simmer, stirring frequently.

As the liquids are absorbed, add more chicken broth or wine a little at a time and keep simmering, stirring and adding more liquids as needed until the rice is tender. (This is kind of tedious but will be worth it!)

When rice is finally tender stir in the cheeses.

Ta-Dah! Enjoy your Risotto!

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Here’s the Pinterest link for Mushroom Vegetable Risotto

Sharon Springfield

Mushroom Vegetable Risotto

Tags Cheese, mushroom, Rice, risotto, vegetable, veggie

Cabbage Casseroles Ground Beef Main Dish Rice Vegetables

Cabbage Rolls

Cabbage Rolls Recipe

This recipe for cabbage rolls is from my mother-in-law. When I married her son, I asked her to share with me some of his favorite recipes so that I could “make it like Mom made it”. My hubby always appreciates it when I take the time to make his mom’s Cabbage Rolls, which always makes me happy too! I hope you enjoy the recipe. 🙂

Cabbage Roll Filling Ingredients:

1 pound ground chuck
1 cup cooked rice
1 egg, beaten
1/3 cup Worcestershire sauce
1 small onion, chopped
1 red bell pepper, chopped
dash of salt & pepper
dash of garlic powder
dash of cayenne pepper
Steamed cabbage leaves

Cabbage Rolls Sauce Ingredients:

2 cups tomato sauce
1 tablespoon apple cider vinegar
1 tablespoon sugar
dash of garlic

Mix uncooked meat, cooked rice, onion, peppers and seasonings in a large bowl. Place some meat mixture in the middle of a cabbage leaf and roll up. (like you’d roll up a burrito)

Place the cabbage rolls in a 9×13″ glass baking dish or cast iron bakeware. Pour sauce over the top. Cover baking dish with foil. Bake in a 350º F oven for 40 minutes or until the meat is cooked through.

Cabbage Rolls Recipe

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776783963074/

Sharon Springfield

Tags cabbage, casserole, main dish, Rice

Asian Chicken Ethnic - Regional Main Dish Rice

Orange Cashew Chicken Recipe

Post author By Sharon
Post date September 9, 2013
No Comments on Orange Cashew Chicken Recipe

Orange – Cashew Chicken

Chicken:
1 lb chicken breast, cubed
1/4 cup flour
1 T flour
a couple dashes of paprika & garlic powder
2 T butter

Sauce:
1 cup orange juice
1 T cornstarch
1 tsp ground ginger
1 tsp minced garlic
fresh ground white pepper
1/4 cup orange marmalade

Veggies:
2 cups broccoli florets
1 (4 oz) can sliced mushrooms (drained) or use fresh sliced
2 T diced pimento (or fresh diced red bell pepper)

Toppings:
1/4 cup cashews
1 tsp sesame seeds

Directions:

Put flour, cornstarch, paprika and garlic powder in a large ziplock and mix around until blended.
Add chicken and toss until well coated.

Melt the butter in a large deep sided skillet or a wok. Add chicken (shake off excess flour) and stir fry until
chicken is golden brown and is done inside (firm when pressed on with spoon). Remove chicken to a bowl.

Whisk together the sauce ingredients and pour into the skillet. Add the veggies and stir until sauce thickens
and veggies are crisp tender. Stir in chicken and the toppings. Stir over steamed rice.

Orange Cashew Chicken Recipe

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Sharon Springfield

Tags Asian, Chicken, main dish, veggie

Broccoli Casseroles Holidays Rice Side Dishes Vegetables

Low Fat Broccoli Rice Casserole

Post author By Sharon
Post date November 19, 2012
No Comments on Low Fat Broccoli Rice Casserole

Low Fat Broccoli Rice Casserole

Low Fat Broccoli Rice Casserole. This is a spin off of a recipe from my mother-in-law that used Minute Rice, frozen broccoli and Cheez Whiz. I’m more into fresh foods, the less processed the better, so I healthy-tized it. But it’s still creamy and cheesy and really great. Hope you’ll try it and love it too!

Low Fat Broccoli Rice Casserole Ingredients:

2 cups water
1 cup rice
2 cups fresh broccoli florets
1 package fresh mushrooms, sliced
1 can fat free cream of mushroom soup
1 can fat free cream of chicken soup
1 soup can low fat milk
2 cups shredded cheddar
salt & pepper

Low Fat Broccoli Rice Casserole Instructions:

In a medium saucepan, bring salted water to a boil, add rice, lower heat to a simmer and steam with lid on for 10 minutes. Add the broccoli and mushrooms and continue to cook until the rice and broccoli are tender, approximately another 10 minutes. Stir in the rest of the ingredients, reserving 1/2 cup of cheese. Spread into a buttered casserole dish and sprinkle reserved cheese on top. Bake at 350°F oven for 30 minutes.

This low fat broccoli rice casserole can be vegetarian friendly if you use 2 cans cream of mushroom soup and omit the cream of chicken soup. When I was a vegetarian, this was something I used to make frequently for dinner.

Give this Low Fat Broccoli Rice Casserole a try this Thanksgiving.

Don’t forget to check out the other posts in my blog. This week I’m featuring my favorite Thanksgiving dishes with you.

Low Fat Broccoli Rice Casserole

Sharon Springfield

Tags broccoli, casserole, Rice

Italian Rice Side Dishes

Risotto Florentine

This was a risotto improvisation that turned out wonderful! Very rich and filling dinner.

12 oz bag Arborio Rice
2 Tbsp. butter
8 oz mushrooms, diced
1 large onion, diced
1 cup white wine
1 tsp. garlic powder
1/2 cup frozen spinach
5 cups chicken broth
3/4 cup Parmesan cheese

In a heavy saucepan, saute rice in 1 Tbsp. butter, stirring constantly. Add mushrooms, onion and garlic powder. Saute until onion is tender. Stir in spinach. Add wine and saute until absorbed. Slowly add 1 cup broth, stirring frequently. As the liquid cooks down, continue to add remainder of broth, 1/2 cup at a time, until all broth is used and the mixture is very creamy. Fold in the cheese, pepper and remaining butter.

Chicken Main Dish Rice

Basmati Rice and Chicken

2 tsp. olive oil
1 onion, finely chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 1/2 cups Basmati rice
3 cups chicken broth
1/4 tsp. saffron, toasted
1/4 tsp. salt
1/8 tsp. turmeric (optional)
1 lb. skinless boneless chicken breast, cubed
3 Tbs. Italian parsley, finely chopped

Heat oil in a large skillet over medium high heat. Add onion, peppers and garlic and saute until onion is translucent, about 5 minutes. Stir in rice until well coated in oil. Add broth, saffron, salt, freshly ground black pepper to taste and turmeric. Bring to a boil over high heat; stir in chicken and 2 Tbsp of parsley; cover, reduce heat to low and simmer 15 minutes or until rice is tender and all liquid is absorbed. Remove from heat and let stand 5 minutes. Fluff with fork, and serve garnished with remaining parsley.
Makes 6 servings.

Appetizers Main Dish Rice Seafood

Seafood Balls

1/2 lb cleaned and peeled cooked shrimp

1 (6 ounce) can crabmeat

1 (6 ounce) can salmon, bones removed

1 (7 ounce) can corn kernels, drained

1 cup cooked white rice, leftover is fine

1 tablespoon Cajun seasoning

1/2 cup prepared tartar sauce, plus more for serving

1 tablespoon grainy mustard

2 tablespoons dried parsley flakes

salt & freshly ground black pepper

2 eggs, beaten, divided

1/4 cup dried breadcrumbs

peanut oil, for frying

lemon wedge, for serving

Pulse the shrimp in a food processor until finely chopped. Transfer the shrimp into a large mixing bowl. Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly. Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs. Deep-fry in 350º degree F oil until golden brown. Drain on paper towels. Serve with lemon wedges and more tartar or remoulade sauce for dipping.

4 Servings

Rice Sausage

Sausage Jambalaya

1/2 pound sausages, sliced and browned

1 cup chicken broth

2 (14 oz.) cans canned stewed tomatoes

1/2 cup onions, diced

1/2 cup red and yellow bell pepper, diced

1 teaspoon Cajun seasoning

2 cups instant rice

Add all ingredients to a large pot. Simmer for 3 minutes. Add the rice, cover and cook for 5 minutes.

4 Servings