Taco Chicken & Rice Casserole
Michelle Doty
3 to 4 chicken breast cut into bite size pieces
1 8oz can tomato sauce
1 14½ oz can chicken broth
½ pkg taco seasoning mix
1 red bell pepper, diced
1 can corn
1½ cups minute rice
Brown chicken, add tomato sauce & chicken broth, plus ½ to 1 tomato sauce can of water. Stir in corn and pepper. Add rice and remove from heat. Let stand about 5 to 10 minutes. Serve with cheese & sour cream & sliced olives.
Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts
Thursday, January 14, 2010
Italian Crock Pot Chicken
Italian Crock Pot Chicken
Pam Konopka
5 boneless, skinless chicken breasts
1 cans cream of chicken soup, 11 ounces
1 package cream cheese, softened, 8 ounces
1 package Good Seasons Italian Dressing mix
4 cups rice
Put chicken on bottom of greased slow cooker. Combine soup, cream cheese, and dressing mix. Pour over chicken. Cook on high for 5 hours, or low for 8-10 hours. Before serving, cook rice according to package directions. Top rice with chicken and sauce.
Pam Konopka
5 boneless, skinless chicken breasts
1 cans cream of chicken soup, 11 ounces
1 package cream cheese, softened, 8 ounces
1 package Good Seasons Italian Dressing mix
4 cups rice
Put chicken on bottom of greased slow cooker. Combine soup, cream cheese, and dressing mix. Pour over chicken. Cook on high for 5 hours, or low for 8-10 hours. Before serving, cook rice according to package directions. Top rice with chicken and sauce.
Cheesy Chicken and Rice
Cheesy Chicken and Rice
Pam Konopka
1 Cup Cooked Chicken Strips
1 Can Cream of Chicken Soup
1 Can Water
¼ Teaspoon Paprika
¼ Teaspoon Pepper
2 Cups Minute Rice
2 Cups Broccoli (Thawed)
1 Cup Grated Cheese
Add Soup, Water and Seasonings and Bring to a boil. Add Rice and Broccoli. Top with Chicken and Cheese. Cook on low heat for 5 minutes or until rice is done.
Pam Konopka
1 Cup Cooked Chicken Strips
1 Can Cream of Chicken Soup
1 Can Water
¼ Teaspoon Paprika
¼ Teaspoon Pepper
2 Cups Minute Rice
2 Cups Broccoli (Thawed)
1 Cup Grated Cheese
Add Soup, Water and Seasonings and Bring to a boil. Add Rice and Broccoli. Top with Chicken and Cheese. Cook on low heat for 5 minutes or until rice is done.
Monday, January 11, 2010
Jambalaya
Jambalaya (food storage)
2 (5-7oz) packages rice mix; chicken, beef, creole or spanish flavor
1 (14-oz) can diced tomatoes
1 (14-oz) can black beans, drained and rinsed
1 (14-oz) can corn, drained
4 cups water
6 chicken breasts
Pour rice and seasonings from rice packet into a large baking pan. Add tomatoes and their juices, black beans, corn and water. Stir to mix. Place chicken breasts on top of rice mixture. Place in 375 degree oven and cook for aprox 1 hour. Stir rice occasionally.
For variety add kielbasa sausage, shrimp, pork or any other meat you might have in your freezer. Jambalaya is a great dish to play with!
2 (5-7oz) packages rice mix; chicken, beef, creole or spanish flavor
1 (14-oz) can diced tomatoes
1 (14-oz) can black beans, drained and rinsed
1 (14-oz) can corn, drained
4 cups water
6 chicken breasts
Pour rice and seasonings from rice packet into a large baking pan. Add tomatoes and their juices, black beans, corn and water. Stir to mix. Place chicken breasts on top of rice mixture. Place in 375 degree oven and cook for aprox 1 hour. Stir rice occasionally.
For variety add kielbasa sausage, shrimp, pork or any other meat you might have in your freezer. Jambalaya is a great dish to play with!
Black Beans and Rice
Black Beans and Rice
1 can black beans
1 (16 oz.) jar salsa
1 (15 ¼ oz) can corn
1 ½ cups tomato juice or V-8 (11.5 oz.) can juice
¼ t. cumin
½ t. salt
¼ t. oregano
1 c. uncooked rice
¼ cup water
1 c. grated cheese or bottle processed sharp cheese spread
Drain and rinse black beans. Combine all ingredients except the cheese. Pour into 8 x 8 baking dish. Top with grated cheese. Cover and bake at 375 degrees for about an hour. Make sure rice is tender before removing from oven. This can be eaten as is or served in a warm tortilla and garnished with sour cream, guacamole, and shredded lettuce.
1 can black beans
1 (16 oz.) jar salsa
1 (15 ¼ oz) can corn
1 ½ cups tomato juice or V-8 (11.5 oz.) can juice
¼ t. cumin
½ t. salt
¼ t. oregano
1 c. uncooked rice
¼ cup water
1 c. grated cheese or bottle processed sharp cheese spread
Drain and rinse black beans. Combine all ingredients except the cheese. Pour into 8 x 8 baking dish. Top with grated cheese. Cover and bake at 375 degrees for about an hour. Make sure rice is tender before removing from oven. This can be eaten as is or served in a warm tortilla and garnished with sour cream, guacamole, and shredded lettuce.
Saturday, January 9, 2010
Benihana Fried Rice
Benihana Fried Rice
Heather Smith
4 cups cooked rice
2 eggs, beaten
1 cup frozen peas, thawed
2 Tbsp finely grated carrot
1/2 cup diced onion
1 1/2 Tbsp butter
2 Tbsp soy sauce
salt and pepper
1 cup chopped ham or cooked chopped chicken (or both)
Cook rice according to package directions. Cool.
Scramble eggs in a small pan. Separate into small pea-size bites while cooking.
When rice has cooled to near room temperature, add peas, carrot, scrambled egg, diced onion and ham/chicken to the bowl. Toss ingredients.
Melt butter in large frying pan over medium-high heat. When butter has melted, dump bowl of rice and other ingredients into pan and add soy sauce plus a dash of salt and pepper.
Cook for 6-8 minutes, stirring often. Great served with sweet and sour chicken or won ton skins.
Heather Smith
4 cups cooked rice
2 eggs, beaten
1 cup frozen peas, thawed
2 Tbsp finely grated carrot
1/2 cup diced onion
1 1/2 Tbsp butter
2 Tbsp soy sauce
salt and pepper
1 cup chopped ham or cooked chopped chicken (or both)
Cook rice according to package directions. Cool.
Scramble eggs in a small pan. Separate into small pea-size bites while cooking.
When rice has cooled to near room temperature, add peas, carrot, scrambled egg, diced onion and ham/chicken to the bowl. Toss ingredients.
Melt butter in large frying pan over medium-high heat. When butter has melted, dump bowl of rice and other ingredients into pan and add soy sauce plus a dash of salt and pepper.
Cook for 6-8 minutes, stirring often. Great served with sweet and sour chicken or won ton skins.
Fast and Easy Chicken & Rice
Fast and Easy Chicken & Rice
Jennie Lang
Brown chicken in large frying pan
Then remove & stir in:
11/2 c water
1 can cream of chicken soup
¼ t paprika, ¼ t pepper
2 c uncooked minute rice
broccoli
Add chicken & simmer 5 min.
Jennie Lang
Brown chicken in large frying pan
Then remove & stir in:
11/2 c water
1 can cream of chicken soup
¼ t paprika, ¼ t pepper
2 c uncooked minute rice
broccoli
Add chicken & simmer 5 min.
Spanish Rice
SPANISH RICE
Pat Huff
This is quick and easy. Cooked and ready to eat in under 1/2 hour.
Brown 1/2 to 1 lb. lean or extra lean hamburger in fry pan. Drain off any grease.
Add:
1 pint (16 oz.) canned tomatoes
1 cup uncooked rice
Bring rice mixture back to a boil, turn down heat to low, and simmer cook for 20 minutes. Don't lift the lid while rice is cooking. After 20 minutes, remove rice mixture from burner and fluff with a fork to serve. Feeds approx. 4 people.
Pat Huff
This is quick and easy. Cooked and ready to eat in under 1/2 hour.
Brown 1/2 to 1 lb. lean or extra lean hamburger in fry pan. Drain off any grease.
Add:
1 pint (16 oz.) canned tomatoes
1 cup uncooked rice
Bring rice mixture back to a boil, turn down heat to low, and simmer cook for 20 minutes. Don't lift the lid while rice is cooking. After 20 minutes, remove rice mixture from burner and fluff with a fork to serve. Feeds approx. 4 people.
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