Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: rice (Page 2 of 4)

Taco Rice Mix

Recipe Source:


1 cup long grain brown rice or white rice
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon each oregano & cumin & garlic powder
2 tablespoons dry onion
Dash red pepper flakes
1 or 2 tablespoons oil
8 oz can reduced sodium tomato sauce or 1 cup chopped fresh or canned tomatoes
2 cups water


In a 2-quart saucepan, heat the oil in the pan over medium heat. Add dry ingredients. Sauté the rice and seasonings in the hot oil until the rice is toasty and slightly opaque. Add the tomato sauce and water. Stir it up and bring it to a boil. When it starts to boil, cover the pan with a good lid and reduce the heat to very low. Brown rice will cook in 45 minutes. White rice will cook in 20 minutes. Serve topped with cheese for a main dish, or just like it is as a side dish.

This is my oldest son’s favorite food in the entire world. This recipe doubles easily. Cook it in a 3-quart saucepan if you double it.

Makes 4 servings.


To make Taco Style Beans & Rice add a 15 oz can of kidney or pinto or black beans (1-1/2 cups cooked beans) well drained and rinsed, along with the tomato sauce and water. Cook as directed.

Chocolate Cobbler

Recipe Source: KRice1123 /

Prep/Cooking Time: 45 Min


6 tablespoons butter
1 cup self-rising flour
3/4 cup white sugar
1 1/2 tablespoons unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water


Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8×8 inch baking dish while the oven preheats.

In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.

Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.

Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.


If you double the ingredients, use a 9×13 inch baking dish. Also, the amounts listed in the steps will not scale. Refer to ingredient list when scaling. Ingredients are listed in the order used.

BBQ Chicken Crock Style

Recipe Source: Slow Cooker Recipes


1 fryer chicken, or 4 to 6 breasts
1/2 cup tomato paste
1/4 cup vinegar
1 tbsp. brown sugar
Salt and pepper to taste


Place chicken in slow-cooker. Mix all other ingredients and pour over chicken. Cook over low for at least 8 hours. Serve over rice, pasta, or as sandwiches.

Campbell’s One Dish Chicken & Rice

Recipe Source: adapted from IAmAChocoHolic’s submission to Campbell’s website


1 can cream of (your favorite) soup — preferably Campbell’s 98% Fat Free
1 cup water
3/4 cup white rice, regular — uncooked
1/4 teaspoon paprika
1/4 teaspoon pepper
1 teaspoon garlic salt
4 chicken breast halves — skinned and boned


In 2-qt. shallow baking dish, mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake at 375º for 45 minutes or until chicken and rice are done.

For creamier rice, increase water to 1 1/3 cups.

Serves 4.

Spanish Rice Original

Recipe Source: DivaDee /

Prep/Cooking Time: 1 Hr 15 Min


1 cup chicken broth
1 cup tomato sauce
6 slices bacon
2 onions, diced
1 cup uncooked white rice
2 tomatoes, diced
2 green bell peppers, diced
1/2 teaspoon chili powder
1/2 teaspoon salt and pepper to taste
1 (10 ounce) can sliced black olives, drained (optional)
1 (10 ounce) can whole kernel corn, drained (optional)


In a small saucepan over medium heat, combine chicken broth and tomato sauce. Bring to a boil while cooking the following.

In a large skillet over medium heat, cook bacon until evenly brown. Chop bacon, and set aside, reserving the bacon fat. Add onion to skillet, and sauté until tender. Stir in rice, and cook until lightly browned, 3 to 5 minutes. Pour in boiling chicken broth and tomato sauce. Add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover, and simmer for 30 to 40 minutes. Stir in black olives and corn.

Diva’s Note:

If you are going to double the recipe (I usually make a doubled recipe), use the same amount of bacon strips and oil, and keep to 1 can of olives and 1 can of corn, double all other ingredients.

Cheesy Beef ‘n’ Rice in a Hurry

Recipe Source: me 🙂


1 lb ground beef
3/4 cup rice cooked
1 package taco seasoning (or use chili seasoning)
1 can cheddar cheese soup


Cook your rice. Brown your meat in a large skillet. Add taco seasoning, soup and finished rice, mix well. Add a bit of water if sauce is too thick.

Top with cheese, salsa, sour cream, hot sauce, or your topping of choice. I served this with tortilla chips, but it’s also great wrapped up as a burrito!

Nicki’s Notes:

This is a recipe I threw together today, but I may come back and refine/change it later.

Cajun Chicken with Rice

Recipe Source: Patricia L., Texas /


6 boneless chicken breast halves
Cajun seasoning
1 tbsp. olive oil
1 1/2 cups water
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken Soup
1 box (about 6 oz.) quick-cook long-grain and wild rice mix
1 cup fresh OR frozen broccoli flowerets OR frozen peas and carrots
1 cup grated Cheddar cheese


Season chicken breasts with Cajun seasoning. In a large nonstick skillet, heat oil. Add chicken and cook about 2 to 3 min. per side. DO NOT OVERCOOK. Remove to platter; deglaze pan with water.

Add soup and stir until smooth. Add rice and veggie of choice; return to a boil. Place chicken back in skillet; cover and reduce heat. Simmer for 5 min.

Top with cheese and cover. Cook for 2 to 3 min. longer or until cheese is melted. Let stand for 5 min. and serve.

Enchilada Casserole

Recipe Source: Vickie Lege / Amy Hazelwood

Prep/Cooking Time: 2 hours


2 pounds ground beef
1 package Corn Tortillas Chips
2 cans cream of mushroom soup
2 jars enchilada sauce
8 -10 slices of America – Cheddar slices. mozarella, or shredded cheese or your choice
1 large onion
1 large 15 oz can Rotel tomatoes
1 can mushrooms or fresh chopped
1/2 cup celery
1/2 cup green pepper
Cajun seasonings to taste or (salt, black pepper, cayenne, spices)


Season the ground beef well with Cajun seasonings. In a medium saucepan, brown the ground meat. Add the celery, peppers and onions,and mushrooms and saute’ until soft.

Add the soup, enchilada sauce and Rotel Tomatoes (if you can not find the Rotel brand use a small can (10 oz)of diced tomatoes and a small can (2 oz) of diced green chili peppers, mild or hot).

Cook on top of stove over medium heat for 30-45 minutes. Do not forget to stir.

In a sheet cake pan, layer the corn tortilla chips , add sauce, then cheese slices or shredded cheese. Continue the layering process and add lots of cheese on top.

Bake the casserole in a preheated 350 degree oven until cheese is melted approximately 20-25 minutes.

This recipe can be frozen and served at a later date but do not add cheese until time for actual meal.

Recommended side: Spanish Rice or Mexican Dips

Author’s Note:

You could use the flour tortillas to make it more like real enchiladas but its so quick and easy and not really time consuming. Most cooks have the ingredients on hand – so enjoy!

Nicki’s Note:

I omitted the mushrooms and used cream of chicken soup (instead of mushroom) and used flour tortillas, and it turned out wonderful! Highly recommended with a good spicy rice or similar side dish. 🙂

Chicken Wild Rice Casserole

Recipe Source: Chris Reynolds /

Prep/Cooking Time: 1½ hours 20 min prep


2 tablespoons butter
1 large onion, diced
1 cup celery, diced
2 garlic cloves, minced
2 (10 1/2 ounce) cans chicken broth
1 1/2 cups wild rice, cooked
2 cups chicken breasts, cooked and diced
1 cup sour cream
1 cup cheddar cheese, shredded


Cook wild rice in the chicken broth until liquid is absorbed. While rice is cooking, melt the butter in a pan and saute the onion, garlic, and celery until tender.

Mix rice with sour cream, soup, celery, onion, garlic, and chicken.

Pour chicken mixture into a 9×13″ baking dish and heat for 45 minutes to 1 hour.

Remove from oven and sprinkle with the cheese. Return to oven, if desired, for 5-10 minutes to melt the cheese.

Makes 10 servings.

Legendary Jambalaya

Recipe Source: / “The Blues Highways Cookbook,” by Jason Girard, Blue Chef Publishing

Prep/Cooking Time: 1 hour 20 minutes / 20 mins prep


2 (6 ounce) boneless skinless chicken breasts
12 ounces smoked andouille sausages or kielbasa
2 tablespoons peanut oil
1 medium onion, diced
2 stalks celery, diced
2 garlic cloves, minced
1 bell pepper, diced
1 (28 ounce) can peeled diced tomatoes
1/2 teaspoon hot sauce
1 teaspoon worcestershire sauce
1 teaspoon file powder
1 tablespoon cajun seasoning
2 cups rice


Heat a large, heavy, dry stockpot or Dutch oven over high heat.

Slice the sausage into bite-sized pieces and brown. Remove the sausage from the pan with a slotted spoon and reserve the drippings for the next step.

Wash the chicken thoroughly under cold running water, using salt as an abrasive to scrub the flesh. Cut the chicken into ½-inch cubes and brown in the remaining oil. Add a little extra peanut oil, if needed.

Return the sausage to the pan and add the onion, celery, garlic and pepper. Saute until vegetables are tender. Add remaining ingredients and simmer for 30-45 minutes.

Add rice and simmer about 15 minutes until rice is done, or cook rice seperatly and serve with jambalaya.

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