Category: Rice

Categories
Asian Main Dish Pork Rice

Pork Fried Rice

2 cups pork tenderloin, cooked, diced
2 cups rice, cooked
1/2 cup carrots, shredded
1/4 cup scallion tops, sliced
1/4 cup frozen peas
2 eggs
dash soy sauce
dash sesame oil
dash ginger
1 teaspoon garlic, crushed
1/2 teaspoon white pepper
Heat 2 tablespoons oil in large skillet.  add 2 cups each of diced pork and rice, carrots, peas and scallions.  Stir fry until hot.  Add 2 beaten eggs and remaining ingredients. Stir until eggs are set.
4  Servings
Categories
Main Dish Rice Seafood

Pina Colada Shrimp & Rice

1 pound large shrimp, cleaned
1 tablespoons olive oil
1 cup pineapple juice
1 (20 ounce) can pineapple chunks, drained
2 cups white rice, uncooked
1 cup coconut milk
1/4 cup coconut, toasted
1 green onion, sliced
Cook and stir shrimp in hot oil in large skillet on medium-high heat for 4 minutes until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil. Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 minutes. (If all liquid has not been absorbed, cook on low heat additional 2 minutes or until liquid is absorbed.) Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.
6  Servings
Categories
Chicken Main Dish Rice

Chicken and Yellow Rice with Black Beans

1 (10 oz.) package Yellow Rice Dinners
1 tablespoon olive oil
2 1/2 cups water
2 cups cooked chicken, cut into bite sized pieces
1 (15 oz.) can black beans, rinsed and drained
1/2 cup salsa
1/4 cup jalapenos, finely chopped
1/2 cup cheddar cheese
Cook Yellow Rice mix with olive oil and water according to package directions.  During last 10 minutes of cooking time, add the chicken, beans, salsa and jalapeno peppers.  Fluff with fork when it’s done.  Serve with cheddar cheese on top and a dollop of sour cream.

 6  Servings

Categories
Casseroles Chicken Main Dish Rice

Chicken and Wild Rice Casserole

1  (6.2-ounce) package fast-cooking long-grain and wild rice mix
2  (10 1/2-ounce) cans low-sodium chicken broth
1  (8-ounce) package fresh mushroom slices
3  cups chopped cooked chicken
1  (8-ounce) container sour cream
Cook rice in a large saucepan according to package directions, using 2 cans chicken broth instead of water. Add mushrooms before the last 5 minutes.Stir in chicken and sour cream; spoon into a lightly greased 2-quart baking dish.Bake at 325° for 30 minutes or until thoroughly heated. Let stand 10 minutes. Yield: Makes 6 servings
6  Servings
Categories
Casseroles Chicken Main Dish Make Ahead Rice

Chicken & Rice Casserole

2 tablespoons butter or vegetable oil 
1 medium onion, peeled and diced 
3 cups diced, cooked chicken 
2 (14 1/2-ounce) cans green beans, drained and rinsed 
1 (8-ounce) can water chestnuts, drained and chopped 
1 (4-ounce) jar pimentos 
1 (10 3/4-ounce) can condensed cream of celery soup 
1 cup mayonnaise 
1 (6-ounce) box long-grain wild rice, cooked according to package directions 
1 cup grated sharp Cheddar 
Pinch salt 
Preheat oven to 350 degrees F. Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl. Add all remaining ingredients to bowl and mix together until thoroughly combined. Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
*Make Ahead instructions:  Prepare casserole, cover and freeze.  Thaw in refrigerator then bake in refrigerator until bubbly.
6  Servings
Categories
Casseroles Chicken Main Dish Rice

Chicken Divan Rice Casserole

3 cups cooked white rice
2 (10 oz.)  packages frozen chopped broccoli, thawed
3 cups cooked chicken
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 cup mayonnaise
3/4 cup milk
1 tablespoon lemon juice
2 teaspoons curry powder
Heat oven to 350º F.  Coat a 12 x 7 1/2 x 2 inch baking dish with nonstick cooking spray.  Spoon rice into prepared baking dish and spread evenly.  Scatter about three-quarters of the broccoli over the rice.  Chop the chicken and layer on top of the broccoli.  In a large bowl, whisk together the soup, mayonnaise, milk, lemon juice and curry powder until blended and smooth.  Pour evenly over casserole.  Sprinkle remaining broccoli over top.  Bake at 350 º F covered for 30 minutes.  Uncover and bake another 15 minutes.

(I just mixed up everything and put it into the baking dish.  Turned out fine and was very delicious!)

 8  Servings
Categories
Casseroles Cheese Main Dish Rice

Chicken and Wild Rice Casserole

1  6-ounce package  long grain and wild rice mix
1  medium  onion, chopped (1/2 cup)
1  stalk  celery, chopped (1/2 cup)
2  tablespoons  butter
1  10.5- or 10.75-ounce can  condensed chicken with white and wild rice soup or cream of chicken soup
1/2  cup  sour cream
1/3  cup  dry white wine or chicken broth
2  tablespoons  snipped fresh basil or 1/2 teaspoon dried basil, crushed
2  cups  shredded cooked chicken or turkey
1/3  cup  finely shredded Parmesan cheese

Prepare rice mix according to package directions.  Meanwhile, preheat oven to 350º F. In a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken.Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, about 35 minutes or until heated through.

Makes 4 servings.

Categories
Casseroles Rice Side Dishes Vegetarian

Broccoli Rice Casserole

1 10 oz. package frozen broccoli, chopped
1 onion, chopped
1 (8 ounce) cheese whiz
1 (10 oz.) can cream of mushroom soup
1 cup uncooked long-grain white rice
1/4 cup margarine
1/2 cup milk
Cook rice. Saute onion in margarine. Cook broccoli according to package directions. Add cheese to hot rice to melt; add other ingredients and mix well. put in buttered casserole dish and heat thoroughly.  Bake at 350º for 20 minutes. 
 8  Servings
Categories
Cajun Ethnic - Regional 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 rice, 5 minute instant

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

4 Servings

Categories
Asian Carrots Ethnic - Regional Main Dish Peas Pork Rice

Pork Fried Rice

2 cups pork tenderloin, cooked, diced
2 cups rice, cooked
1/2 cup carrots, shredded
1/4 cup scallion tops, sliced
1/4 cup frozen peas
2 eggs
dash soy sauce
dash sesame oil
dash ginger
1 teaspoon garlic, crushed
1/2 teaspoon white pepper

Heat 2 tablespoons oil in large skillet. add 2 cups each of diced pork and rice, carrots, peas and scallions. Stir fry until hot. Add 2 beaten eggs and remaining ingredients.

Stir until eggs are set.

4 Servings