Tag: 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

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

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

Tags bell pepper, cajun, jambalaya, Rice, sausage, tomatoes

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

Tags Asian, carrots, fried rice, pork, Rice

Fish Mahi-Mahi Rice Seafood

Mahi Mahi with Asparagus and Cashews

Post author By Sharon
Post date May 25, 2009
No Comments on Mahi Mahi with Asparagus and Cashews

1 Tbsp. vegetable oil
2/3 cup vertically sliced onion
1 1/2 Tbsp. minced peeled fresh ginger
1 Tbsp. grated orange rind
8 garlic cloves, minced
4 (6-oz.) mahi mahi fillets
1 Tbsp. grated lemon rind
1 Tbsp. fresh lemon juice
1 Tbsp. low-sodium soy sauce
1 tsp. sherry vinegar or white wine vinegar
1 tsp. honey
1/2 tsp. dark sesame oil
1/4 tsp. salt
4 cups (about 1 1/4 pounds) asparagus, 1″ slices
1/4 cup coarsely chopped dry-roasted cashews
2 Tbsp. chopped fresh cilantro
2 cups hot cooked brown rice
Orange rind strips (optional)

NOTE: You can substitute any firm-fleshed, non-oily fillets such as monkfish, tilapia, cod or grouper.

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion; saute 1 minute. Add ginger, orange rind, and garlic; saute 1 minute. Add fish; cook 3 minutes on each side or until lightly browned, stirring onion mixture in pan constantly to prevent burning. Sprinkle fish with lemon rind and juice.
Combine soy sauce, vinegar, honey, sesame oil and salt in a medium bowl; add asparagus and cashews, tossing well to coat. Add asparagus mixture to pan; cook 4 minutes or until fish flakes easily when tested with a fork. Sprinkle with cilantro; serve over rice. Garnish with orange rind strips, if desired. Serving size: 5 ounces fish, 3/4 cup asparagus mixture, and 1/2 cup rice).

Makes 4 servings.

Tags asparagus, cashews, fish, mahi-mahi, Rice

Beef Main Dish Rice Steak

Honey-Mustard Steak Dinner

Post author By Sharon
Post date May 25, 2009
No Comments on Honey-Mustard Steak Dinner

1 6 oz. package wild and long grain rice, pilaf mix
1 1/2 pounds sirloin tip steaks, 1 inch thick
1/2 cup honey mustard
2 teaspoons freshly ground steak-house seasoning
1 bunch asparagus

Prepare rice pilaf mix according to pkg. directions, cooking about 20 minutes.
Meanwhile, heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Brush both sides of sirloin liberally with 1/4 cup of the honey mustard. Place on grill and cook aobut 5 minutes, turning to prevent burning. Remove and set aside.
Trim ends of asparagus; brush lightly with 1 tablespoon of the honey mustard. Place on grill and cook aobut 5 minutes, turning to prevent burning. Remove and set aside.
Add sirloin to grill and cook 4 minutes per side, turning once. Let rest 5 minutes before slicing.
To serve, cut asparagus into 1 inch pieces. Stir into pilaf along with remaining 3 tablespoons honey mustard. Slice sirloin across the grain. Serve over pilaf.

Tags asparagus, honey mustard, Rice, steak

Casseroles Chicken Main Dish Make Ahead Poultry Rice

Chicken Casserole D’Iberville

Post author By Sharon
Post date May 25, 2009
No Comments on Chicken Casserole D’Iberville

This recipe, from Charlotte Skelton’s book Absolutely a la Carte (A la Carte Alley, $22.95), is named after a community north of Biloxi. When pressed for time, try the Kitchen Express method below. This makes a huge amount – great recipe for freezing.

2 (3-pound) whole chickens
1 cup water
1 cup dry sherry
2 celery stalks
1 onion, quartered
1 1/2 teaspoons salt
1/2 teaspoon curry powder
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
2 (6-ounce) packages long-grain and wild rice mix
1/2 cup butter or margarine
2 (8-ounce) packages sliced mushrooms
1 bunch green onions, chopped (about 1 cup)
1 (8-ounce) carton sour cream
1 (10 3/4-ounce) can cream of mushroom soup
1 sleeve round buttery crackers, crushed (about 1 1/2 cups)
1 (6-ounce) can French-fried onions, crushed
1/4 cup butter or margarine, melted
1/4 teaspoon paprika
1/8 teaspoon garlic powder

Bring first 9 ingredients to a boil in a large Dutch oven; reduce heat, cover, and simmer 1 hour or until chicken is done. Remove chicken, reserving broth in Dutch oven. Let chicken cool. Pour broth through a fine wire mesh strainer into an 8-cup liquid measuring cup; discard solids.
Cook rice according to package directions, substituting 4 1/4 cups reserved chicken broth for water and omitting butter. (Add water to broth to equal 4 1/4 cups, if necessary.)
Skin, bone, and coarsely chop or shred chicken.
Melt 1/2 cup butter in a large Dutch oven over medium heat; add mushrooms and green onions, and sauté 10 minutes or until tender. Stir in rice, chicken, sour cream, and soup. Spoon mixture into 8 (2-cup) casserole dishes, 8 (5 1/2- x 3 1/2- x 2-inch) mini-loaf pans, 3 (8-inch or 9-inch) square baking dishes, or 1 (4-quart or 15- x 10-inch) casserole dish.
Stir together crushed crackers and fried onions. Stir in 1/4 cup melted butter, paprika, and garlic powder. Sprinkle casserole evenly with cracker mixture.
Bake, covered, at 350° for 20 to 30 minutes. Uncover and bake 5 to 10 more minutes or until bubbly.

To make ahead: Cover casseroles tightly with foil, and freeze unbaked up to 1 month. Thaw overnight in refrigerator. Bake as directed. (Casserole may also be baked frozen. Plan to double the baking times.)

To microwave one frozen, unbaked 8-inch square casserole: Casserole must be in a microwave-safe dish. Cover dish with wax paper. Microwave at HIGH 15 to 16 minutes or until casserole is bubbly, giving dish a half-turn once.

To microwave one thawed, unbaked 8-inch square casserole: Follow directions to microwave a frozen, unbaked casserole, reducing microwave time to 7 to 8 minutes.

Kitchen Express: Use 2 deli-roasted chickens (about 2 pounds each) in place of boiled chickens. Use 1 cup dry sherry and 3 1/4 cups (26 ounces) canned chicken broth to cook rice.

Yield: Makes 12 to 16 servings

Tags casserole, Chicken, main dish, make ahead, Rice, wild rice