Category: Grains/Rice (Page 3 of 3)

Grains, rice, and the like …

Chicken and Shrimp Jambalaya

February 24, 2006 / Nicki / 0 Comments

Recipe Source: allrecipes.com

Prep/Cooking Time: Prep Time: 30 Minutes / Ready In: 1 Hour 15 Minutes

Ingredients:

1 pound fully cooked smoked sausage link, cut into 1/4-inch slices
2 cups chopped onion
2 cups sliced celery
2 cups chopped green bell pepper
1/4 cup chopped jalapeño peppers
1 tablespoon minced garlic
1 (28 ounce) can whole tomatoes
3 cups water
2 cups cooked, cubed chicken
2 cups cubed ham
1 cup uncooked long-grain white rice
1 tablespoon Chicken Flavored Bouillon Granules
1 1/2 teaspoons paprika
1/2 teaspoon dried basil leaves
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper, or to taste
2 bay leaves
1 pound fresh or frozen raw shrimp, shelled and deveined
Hot pepper sauce

Directions:

In Dutch oven over medium heat, cook sausage, onion, celery, peppers, and garlic until tender. Add remaining ingredients except shrimp and hot pepper sauce. Bring to a boil. Cover; reduce heat and simmer 20 to 25 minutes or until rice is tender. Add shrimp. Cook 2 to 3 minutes or until shrimp turns pink. Remove bay leaves. Serve with hot pepper sauce.

Makes 12 servings.

Stir-Fried Chicken Teriyaki

February 15, 2006 / Nicki / 0 Comments

Recipe Source: recipezaar.com

Prep/Cooking Time: 50 minutes / 25 mins prep

Ingredients:

1/3 cup vegetable oil
1/3 cup soy sauce
2 tablespoons light molasses
2 garlic cloves, minced
2 teaspoons ground ginger
2 teaspoons dry mustard
5 boneless skinless chicken breasts, cut into strips
1 1/2 cups frozen snow peas, thawed
1/2 cup canned sliced bamboo shoots, drained
4 green onions, sliced
freshly cooked rice

Directions:

Combine first 6 ingredients in medium bowl. Add chicken to marinade and stir to coat. Refrigerate at least 1 hour (can be prepared 1 day ahead).

Drain chicken, reserving marinade. Heat half of reserved marinade in a wok or heavy large skillet over med.high heat (discard remaining marinade). Add chicken and stir-fry 4 minutes. Add snow peas and bamboo shoots and stir-fry for 1 minute. Add green onions and stir-fry until chicken is cooked through, about 1 minute. Serve with rice.

Note:

Cooking and prep. times do not include refrigeration time.

Texas Beef Skillet

February 10, 2006 / Nicki / 0 Comments

Recipe Source: betterrecipes.com

Ingredients:

1 pound ground beef
3/4 cup chopped onion
1-1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic salt
1 16 oz. can tomatoes, cut up
1 15-1/2 oz. can red kidney beans
3/4 cup quick cooking rice
3/4 cup water
3 tbsp. chopped green pepper
3/4 cup shredded sharp American cheese (3 oz.)

Directions:

In skillet, cook ground beef and onion till beef is brown and onion is tender; drain off fat. Sprinkle meat mixture with chili powder, salt, and garlic salt. Stir in undrained tomatoes, undrained beans, uncooked rice, water, and green pepper. Cover and simmer, stirring occasionally for 20 minutes. Top with cheese. Cover and heat till cheese melts, about 3 minutes longer. Sprinkle with crushed corn chips, if desired.

Makes 6 servings.

Nicki’s Notes:

This was good, but not spicy enough for our tastes. I used 2 1/2 tsp chili powder and added 2 tsp cumin and a dash of Tabasco. It was DELICIOUS! I recommend adding this on top of lettuce and corn chips for a nice texan chilli style salad!

Spanish Rice

February 9, 2006 / Nicki / 0 Comments

Recipe Source: thespicebarn.com

Prep/Cooking Time: prep time: 10 minutes / cooking time: 35 minutes

Ingredients:

a pinch Pepper, Black – Ground
1/2 tsp Cayenne
2 tsp Chili Powder OR
2 tsp Chipotle Seasoning
1 tbsp Onion Minced
2 tbsp butter
1 cup long grain, white rice
1/2 cup tomato juice
1 cup chicken stock
1 med Roma tomato, chopped
2 tbsp red peppers, chopped

Directions:

In a sauce pan – that has a tight fitting lid – melt the butter and add the minced onion. Add the rice and stir to coat the rice with the butter and to slightly heat the rice. Then add the tomato juice, chicken stock, cayenne pepper, chili powder and pepper.

Stir and bring to a boil, reduce heat to medium, cover and let cook for 10 minutes. Do not stir. Do not lift lid.

After 10 minutes add the chopped tomato and peppers on top of the rice. Cover. Do not stir. Remove from heat and let stand for 15 minutes. Now stir and serve.

Makes 4 servings.

Traditional Monday Red Beans And Rice

February 3, 2006 / Nicki / 0 Comments

Recipe Source: zatarain.com

Ingredients:

1 lb red beans, soaked in about 2 quarts water overnight
3 ribs celery, chopped
1 medium green bell pepper, chopped
1 clove garlic, minced
1 large onion, chopped
2 Tblsp parsley flakes
1/4 tsp cayenne pepper
1 package smoked sausage, cut in 1/4-inch thick slices

Directions:

Rinse and drain soaked beans; place in a 5 to 6-quart pot and add 6 cups of water. Bring to a boil, then reduce heat and simmer for about 1 1/2 hours, or until beans are tender.

Stir occasionally. Add remaining ingredients and salt to taste; simmer for about 1 hour, stirring occasionally. Add water as necessary.

Serve over hot rice.

Spicy Rice and Tomatoes

January 21, 2006 / Nicki / 0 Comments

Recipe Source: Mom

Prep/Cooking Time: cooking: 30 mins

Ingredients:

1 cup water
3/4 cup uncooked rice
1/4 cup minced onion
1 16 oz can tomatoes
1-1/2 tsp Worcestershire sauce
1-1/2 tsp mustard
1 tsp chili powder
1/2 tsp salt
1 cup tomato sauce

Directions:

Combine all ingredients in a large pot. Cook over a low heat; simmer for 30 minutes, stirring occasionally.

Suggestion: add a can of Rotel to add a little extra heat to this dish!

Cajun Fried Rice

January 21, 2006 / Nicki / 0 Comments

Recipe Source: Tabasco Website

Ingredients:

1-1/2 Tbsp soy sauce
2 tsp toasted sesame oil, divided
2 large cloves garlic, minced
2 tsp minced gingerroot
3 tsp Tabasco Pepper Sauce, divided
1/2 pound peeled crawfish tails or shrimp
3 eggs
1-1/4 tsp salt, divided
3 Tbsp peanut oil, divided
1 small onion, quartered and thinly sliced
3 cups cold cooked rice
1-1/2 cups bean sprouts
3/4 cup frozen green peas
Black pepper to taste

Directions:

In small bowl, combine soy sauce, 1 tsp sesame oil, garlic, ginger, and 2 tsp Tabasco sauce; mix well, stir in crawfish and set aside.

In another bowl, beat eggs with 1/4 tsp salt, remaining 1 tsp sesame oil and 1 tsp Tabasco sauce.

Heat wok or large skillet until hot; add 1 Tbsp oil and when hot, add crawfish mixture. Stir-fry 3 to 4 minutes or until crawfish are done. Remove from wok and set aside. Add another Tbsp oil to wok and, when hot, add onion; stir-fry 1 to 2 minutes and remove.

Heat remaining 1 Tbsp oil in wok; add egg mixture; stir-fry 1 minute or until done. Add cold rice and stir-fry 3 to 4 minutes. Add crawfish, onion, bean sprouts, peas, remaining 3/4 tsp salt and pepper, cook 2 minutes longer. Serve immediately.

Makes: 6 servings.

Category: Grains/Rice (Page 3 of 3)

Chicken and Shrimp Jambalaya

Stir-Fried Chicken Teriyaki

Texas Beef Skillet

Spanish Rice

Traditional Monday Red Beans And Rice

Spicy Rice and Tomatoes

Cajun Fried Rice

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