Cheddar broccoli rice cups

This is a great side dish and it is so simple to make.


2 cups cooked rice
1 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out
3/4 cup shredded cheddar cheese, divided
1/4 cup Hidden Valley Ranch Dressing
2 eggs, lightly beaten
1/2 teaspoon salt
Pepper to taste

Place cooked rice in a large bowl and let cool slightly. Add the remaining ingredients, using only 1/2 cup of the cheddar cheese, and stir until combined. Transfer mixture to eight well-greased muffin cups and top with remaining 1/4 cup cheese. Bake 25 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy.

recipe source: attitudes in the kitchen

chicken and rice salad with peanut sauce

Another great salad from taste of home.
2 packages (8.8 ounces each) ready-to-serve long grain rice
2/3 cup Thai peanut sauce
2 tablespoons canola oil
2 tablespoons water
1 package (16 ounces) coleslaw mix
2 packages (6 ounces each) ready-to-use grilled chicken breast strips
1/2 cup torn cilantro leaves
1-1/2 cups dry roasted peanuts
Directions
Prepare rice according to package directions; remove to a large bowl. Meanwhile, in a small bowl, whisk the peanut sauce, oil and water until blended; set aside.
Add the coleslaw mix, chicken and cilantro to the rice. Drizzle with peanut sauce mixture; toss to combine. Sprinkle with peanuts; serve immediately. Yield: 6 servings.

chicken and black bean rice bake

I love quick and easy meals where i can just throw a bunch of ingredients in a casserole dish and bake.Add a dinner salad and a bread and you have got a fantastic meal in no time.

recipe source - Picky palate

2 cups white long grain rice
2 cups shredded chicken
1 15-oz can mild green enchilada sauce
1 4-oz can sliced black olives
1 15-oz can diced tomatoes
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cumin
1 15-oz can black beans, rinsed and drained
2 cups shredded mexi-blend or cheddar cheese

Spray 9x13 baking dish with cooking spray. Cook rice according to directions on package. In a bowl, combine chicken, enchilada sauce, olives, tomatoes, sour cream and seasonings. Mix. When rice is done cooking pour into baking dish. Then add beans. Top with chicken mixture, and then cheese. Bake at 350 for 30-35 minutes.

Chicken and mexican rice casserole

I came across this recipe in a magazine i was reading and it is quick and easy to make.

1 Tbs oil
2 lbs chicken breast
2 C cooked rice
2 C salsa
1 C corn
1 C cheese, shredded

Slice chicken into 1 in strips. Fry in oil until just done, with clear juices. Mix together rice, salsa and corn. Top with chicken. Sprinkle with cheese. Bake at 350 degrees for 15 minutes, or until cheese it bubbly.

Rice-stuffed pork chops

This recipe comes from a taste of home magazine. I love pork chops and rice so this meal is a quick and easy dinner.

Ingredients

* 2-1/4 cups water
* 1 tablespoon butter
* 1 package (5.6 ounces) instant chicken-flavored rice and sauce mix
* 4 bone-in pork loin chops (1-inch thick and 8 ounces each)
* 1 envelope seasoned coating mix

Directions

* In a large saucepan, combine the water, butter and rice with contents of sauce mix. Bring to a boil; stir. Reduce heat; cover and simmer for 4 minutes or until the rice is almost tender. Let stand for 5 minutes.
* Meanwhile, moisten pork chops with water; dip in coating mix. Cut a pocket in each chop; fill with rice mixture. Place in an ungreased 13-in. x 9-in. baking dish. Spoon remaining rice around chops. Bake, uncovered, at 425° for 35-40 minutes or until meat juices run clear. Yield: 4 servings.

Easy mexican rice

This rice is a quick and easy side dish to any perfect mexican meal.


2 TBSP olive or vegetable oil
1 cup long grain white rice (uncooked)
2 cups chicken broth
1 small can tomato juice
salt and pepper
1 tbs minced garlic - the minced garlic in the jar works great for this

Heat oil in skillet. Add rice and minced garlic and stir frequently over medium high heat until lightly browned. Add chicken broth and tomato juice. Salt and pepper to taste. Stir thoroughly. Reduce heat to simmer and cover tightly with a lid.While it is cooking shake the pot back and forth a few times without removing the lid.(It stirs the rice without having to take the lid off) Simmer/cook for about 20 minutes or until the liquid has been absorbed. Once the liquid has been absorbed, turn off the heat and leave mixture alone with the lid on for another 10-15 minutes.

Campbells cheesy chicken and rice casserole

This is one of my favorite casseroles to make when i am short on time. You can mix and match ingredients to make it to your families liking.


1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
2 cups fresh or frozen vegetables
1/2 teaspoon onion powder
4 skinless, boneless chicken breasts
1/2 cup shredded Cheddar cheese
Directions

Stir the soup, water, rice, vegetables and onion powder in a 12 x 8 inch shallow baking dish.
Top with chicken. Season chicken as desired. Cover.
Bake at 375 degrees F for 45 minutes or until done. Top with cheese.

Chicken and Rice pilaf with green onions

1 1/4 cup(s) long-grain white rice
1 bunch (about 6) green onions
1 tablespoon(s) olive oil
3 boneless chicken breasts cooked and chopped
1/4 cup teriyaki sauce
Directions

Prepare rice as label directs, without salt. Thinly slice green onions; reserve 2 tablespoons of the dark green slices for garnishing pilaf.
Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onions and cook 3 minutes, stirring occasionally. Add the chopped cooked chicken.
Stir cooked rice and teriyaki sauce into skillet with chicken until well blended. To serve, garnish with dark green-onion slices.

Spanish fried rice

This recipe comes from the great Bobby Flay!

Ingredients

* 6 tablespoons olive oil
* 1 medium onion, diced
* 2 Anaheim pepper, diced
* 4 cups cooked white rice
* 1/2 teaspoon paprika
* 1/2 teaspoon chili powder
* 2 cloves garlic, minced
* 6 ounces tomato sauce
* 4 Roma tomatoes, chopped
* Salt and freshly ground black pepper
* 1 bunch green onion, chopped

Directions

Heat oil in skillet over medium heat. Add onion and peppers and cook for 1 minute. Add rice and toss to coat well in the oil. Adds the paprika, chili powder and garlic. Cook tossing for 1 minute. Slowly add tomato sauce and tomatoes, in small increments, cooking off the liquid. Season with salt and pepper, to taste. When the rice is cooked and has nice red color and none or very little liquid remains, remove to a bowl or plate and garnish with green onions.

Red Beans and Rice

1 cup long grain white rice
2 cups hot water
1 teaspoon salt
2-3 tablespoons extra virgin olive oil
1 pkg (14 oz) smoked sausage
1 can red beans
Zatarains Creole Seasoning

Add the rice, water and salt to a sauce pan with a lid. Bring to boil, reduce heat to low, then cover & simmer for 15 mins. Meanwhile, thinly slice the sausage and drain the juice from the red beans into the sink. Add 2-3 tbsp olive oil to to a large skillet and begin heating over medium heat. Add the sausage, give a sprinkling of creole seasoning and stir occasionally for about 7 mins until the sausages start to get sizzly on both sides. Add the red beans and stir until warmed through. About this time, your rice should be done too. Serve the beans and sausage over the rice. Add extra creole seasoning as desired at the table. Serves 2-3.

Black bean chicken and rice

Rice

1/2 cup fresh lime juice (or bottled is good too)

2 tablespoons oil

2 teaspoons honey

1 garlic clove, minced

1/2 jalapeno pepper, seeded and chopped

Salt and pepper

1 can black beans, drained and rinsed

½ cup chopped green onions

1/2 of a red pepper chopped

¼ cup chopped fresh cilantro or parsley

3 tablespoons Worcestershire sauce

1-1/2 teaspoon hot pepper sauce

2 chicken breasts, chopped

Fresh sliced limes

Cook rice following package directions. Whisk lime juice, oil, honey, garlic and jalepeno together; season with salt and pepper. Add beans, green onions, red peppers and half of cilantro. Stir into hot rice, cover and set aside.

Fry up chicken with the hot sauce and Worcestershire sauce. Then add to the rice. Serve warm.

Lemon Thyme Chicken and Dill Rice

Got this recipe from cucinafamiglia blog. It sounds very tasty

4 chicken breasts
1/2 cup lemon juice
1/2 cup olive oil
1 garlic clove crushed
2 tablespoons thyme
salt and pepper
Marinate in a zip lock bag for about 4 hours and then grill it up!

For the rice I always just use Minute Rice because it is quick but feel free to do whatever!
In the water (before it boils and you put the rice in) I zest a lemon, and squeeze the juice from a lemon. Then add about 2 tablespoons of dill weed. And of course make sure to stir the rice before serving to get all the dill mixed into the rice!

Cheesy rice and tomatoes

1 Tbsp. KRAFT Zesty Italian Dressing
2 Tbsp. chopped onions
1 cup instant white rice, uncooked
1-1/4 cups fat-free reduced-sodium chicken broth
1 plum tomato, chopped
1 oz. (1/8 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
2 Tbsp. KRAFT Shredded Parmesan Cheese
1 Tbsp. chopped fresh parsley
Make It!

HEAT dressing in small saucepan on medium heat. Add onions; cook and stir 3 min. or until tender.

STIR in rice, broth and tomatoes. Bring to boil. Reduce heat to low; simmer 3 min.

ADD cheeses and parsley; stir until blended. Remove from heat. Let stand, covered, 5 min. before serving.

Rice Amandine

This is a good rice side dish and is easy to make.

1 can (14 oz.) chicken broth
1/4 cup water
2 cups instant white rice, uncooked
1/2 cup PLANTERS Sliced Almonds, toasted
Make It

BRING chicken broth and water to boil in medium saucepan.

STIR in rice; cover. Remove from heat. Let stand 5 min.

ADD almonds; mix lightly.

Broccoli, Cheese & Rice

This is a quick and easy side dish that can be made ahead of time.

6 cups fresh broccoli florets
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups instant white rice, uncooked
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1-1/2 Tbsp. butter
10 RITZ Crackers, crushed
2 Tbsp. KRAFT Grated Parmesan Cheese

BRING broccoli and broth to boil in medium saucepan on medium-high heat. Stir in rice; cover. Remove from heat. Let stand 5 min. Stir in VELVEETA. Let stand, covered, 5 min. Stir until VELVEETA is completely melted. Spoon into microwaveable bowl; cover with plastic wrap. Refrigerate up to 24 hours.

MEANWHILE, melt butter in small skillet on medium heat. Add cracker crumbs; cook 2 to 3 min. or until golden brown, stirring frequently. Cool completely. Stir in Parmesan; spoon into resealable plastic bag. Seal bag. Store at room temperature up to 24 hours.

COVER broccoli mixture with waxed paper. Microwave on HIGH 5 to 6 min. or until broccoli mixture is heated through; stir. Sprinkle with crumb mixture. Microwave, uncovered, 2 to 3 min. or until heated through.

Authentic Mexican Rice

This recipe came from Mitzi a very good friend of mine. It tastes the rice you get at mexican restaurants.


Ingredients
12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime
Directions
1 Adjust rack to middle position and preheat oven to 350.



2 Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.

3 Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.

4 Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water. This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.

5 Heat oil in heavy bottomed oven safe 12 inch straight sided sauté pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch Dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.

6 Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.

7 Stir in broth, pureed mixture, tomato paste, and salt. Increase heat to medium high, and bring to a boil.

8 Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.

9 Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

10 If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and under ripe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.

Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.

Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a Ziploc bag. To reheat from frozen: Place in a Pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.