Frozen corn, chopped onions and carrots are simmered in chicken broth with wild rice and spices in this soup best served when garnished with fresh salsa.
In a large saucepan over medium heat, combine corn, onion, carrot and 1 can chicken broth and bring to a boil. Reduce heat and simmer 10 to 15 minutes or until onion is tender.
Stir in remaining chicken broth, wild rice, green chili peppers, chili powder, cumin, oregano and cayenne pepper. Simmer, uncovered, about 5 minutes or until heated through.
Top each bowl with fresh tomato salsa, sprinkle with cilantro and serve.
3 cups brown rice
2 eggs
6 cups water
1 tablespoon olive oil
8 servings
1 hour 7 minutes including 7 mins prep
Preheat oven to 350.
Saute brown rice with 2 eggs, stirring constantly over medium heat until mixture is dry.
Add water and oil and pour into deep larger baking dish.
Bake at 350* for one hour.
DO NOT STIR!
DO NOT POKE!
DO NOT DISTURB!
Just LOOK at the rice after 30 minutes,and cover with foil at that time.
You can make this up in gargantuan quantities and freeze in containers for later. It really saves time…only about 10 minutes to heat up and is a great addition to any Chinese meal. Great way to use extra cooked rice too!
Ingredients:
4 cups frozen peas and carrots
1/2 small onion, chopped
1 tablespoon parsley flakes
12 cups rice, cooked and cooled
4 cups chickens, chopped and cooled
1/2 cup olive oil
8 eggs
3/4 cup soy sauce
4 dashes pepper
makes: 16 servings
2 hours 15 minutes 15 mins prep
In a large bowl, combine the peas and carrots, rice, onion, parsley flakes and chicken. Mix well.
Pour into 4 bags (enough to serve 4) or less for family size. Seal, lable and freeze.
Thaw bag of rice mixture. Heat 1 Tbs oil in a large skillet.
Dump rice mixture into the skillet. Cook and stir over medium heat, breaking up any chunks of rice, until hot, about 5 minutes.
Push rice mixture to the side of the skillet.
Add 1 Tbs oil to the empty side of the skillet and add the eggs.
Cook and stir until eggs are thickened but still moist.
Combine eggs with the rice mixture.
Turn off heat.
Stir in soy sauce and pepper.
Serve.
This is a GREAT fried rice recipe and a wonderful way to use up leftover rice.
Ingredients:
8 cloves garlic, sliced
1/2 lb fresh shiitake mushrooms
1/2 lb white mushrooms
3 bunches scallions, minced
3 1/2 tablespoons soy sauce
1 tablespoon chicken broth or vegetable broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
5 cups chilled white rice
2 tablespoons vegetable oil
3 tablespoons rice wine or sherry wine
1/4 cup chopped cilantro (optional)
6 servings
18 minutes total (approx.) … 10 mins prep
Mix the soy sauce and broth together in a small bowl.
Heat oil in a deep skillet or wok until hot but not smoking.
Add garlic and stir fry for 15 seconds or so.
Add fresh mushrooms and cook 1 to 2 minutes, until slightly softened.
Add rice wine or sherry and cook until mushrooms are tender (about 3 more minutes).
Stir in scallions and cook until almost all liquid has evaporated.
Add rice and cook, stirring frequently, about 2 minutes (or until heated through).
Stir in soy and broth mixture, salt and pepper, and cilantro, if using.
Give the whole thing a good toss.
2 Cups Cooked and Chilled White Rice
3/4 Cup (2 small cans) Crushed Pineapple, drained
2 Tablespoons Lemon Juice
1/3 Cup Sugar
1/8 Teaspoon Salt
1/2 Cup Shredded Coconut
1 Cup Whipped Cream (or Cool Whip)
Drain Pineapple and combine the first 6 ingredients. Whip the cream, and fold into the other ingredients. Chill and garnish with Maraschino Cherries.
4 1/2 cups cooked rice (in unsalted water)
1 1/2 tsp bouillon granules, unsalted
1/4 cup scallions (green onions), chopped
Cook rice according to directions on the package.
Combine the cooked rice, scallions, and bouillon granules and mix well.
Measure 1 cup portions and serve.
Makes 5 one cup servings
1 egg, beaten
1 garlic clove, crushed
1 Tbls oil
1 can (13-3/4 oz) chicken broth
4 scallions, sliced diagonally
1 large carrot, sliced diagonally
1 can (8 oz) sliced water chestnuts, drained
2 to 3 Tbls soy sauce
2 tsp brown sugar
1/2 tsp ground ginger
1-1/2 cups Minute Rice
Cook and stir egg and garlic in hot oil in large skillet, stirring constantly to scramble egg and break into pieces. Add broth, scallions, carrot, water chestnuts, soy sauce,brown sugar and ginger. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork.
3/4 cup quick-cooking rice
2 1/2 cups milk
1/3 cup raisins
1/2 cup granulated or brown sugar
1 egg, slightly beaten
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon butter
Combine rice, milk and raisins in a saucepan. Bring to a full boil, then remove from heat. Cover and let stand for 10 minutes. Combine sugar with slightly beaten egg, salt and spices. Add a small amount of hot mixture to egg mixture, stir well and return to saucepan. Add butter. Cook gently over low heat about 4 minutes, stirring constantly. Serve warm with cream.
2 cups cooked rice
1 1/2 cups milk
1/8 teaspoon salt
4 tablespoons sugar
1 tablespoon soft butter
1 teaspoon vanilla
2 eggs
1/3 cup raisins (optional)
1/2 teaspoon grated lemon rind
1 teaspoon lemon juice
Cream or fruit sauce
Put cooked rice in a buttered casserole. Combine the milk, salt, sugar, butter, vanilla and eggs; beat well and add to the rice. Then add the raisins, lemon rind and lemon juice. Blend well with a fork. Bake at 325 degrees until pudding is set. Serve hot or cold with cream or fruit sauce.
1 can (10-1/2 oz.) condensed cream of mushroom soup
1 soup can milk
3/4 cup uncooked regular rice
1 can (4 oz) mushroom stems and pieces
1 envelope (about 1-1/2 oz.) onion soup mix
2 chicken breasts, halved
Heat oven to 350°. Mix mushroom soup and milk together; reserve ½ cup of the mixture. Mix remaining soup mixture, rice, mushrooms (with liquid) and half the onion soup mix together.
Pour into ungreased baking dish, 11½x7½x1½ inches. Place chicken breasts on top. Pur reserved soup mixture over chicken and sprinkle with remaining onion soup mix. Cover with foil; bake 1 hour. Uncover; bake 15 minutes longer. Makes 4 servings
I have made this using instant rice and left out mushrooms since some in family don’t like mushroom that much. Can use cream of chicken soup and any chicken parts you prefer.
1 whole chicken cut up or can use two pkgs of split breasts or pkgs of legs and thighs. Appox 2 to 3 lbs.
1 can golden mushroom soup
3/4 soup can of milk
1 small can sliced mushrooms, drained
1 pkg onion mushroom soup mix
1 10 0z pkg frozen peas and carrots (thawed) I have tossed them in frozen and couldn’t tell the difference though
1 cup uncooked rice
poultry seasoning
Heat oven to 350° F. In mixing bowl combine soup, milk, soup mix, peas and carrots, mushrooms and rice. Spray a 9X13" pan with cooking spray and pour mixture into the pan. Place the chicken pieces over the mixture and sprinkle chicken pieces with poultry seasoning to taste. Seal pan with foil and place in oven for 1 hour and 15 minutes then remove the foil and continue to bake for another 15 minutes to brown chicken. Enjoy.
1 (6 1/2 oz.) can light tuna, drained
1 c. crushed or tidbits (sm.) pineapple
2 c. cooked cold rice
3/4 c. chopped celery (coarse)
1/3 c. stuffed olives, chopped coarse
1/4 c. fine chopped green pepper
1/2 c. Miracle Whip
Mix first 6 ingredients. Chill. Add salt to taste and Miracle whip,
mix and chill again. Better if made day before. (Avoid adding Miracle Whip until the next-day serving time)
2 small shallot(s), or 1 large shallot, minced
2/3 cup uncooked jasmine rice
1 tsp table salt
3 medium scallion(s)
8 oz cooked, skinless chicken breast(s), diced
1/2 cup fat-free mayonnaise
1 Tbsp lemon zest
3 Tbsp fresh lemon juice
1 tsp sugar
1/2 tsp black pepper
Coat a nonstick pot with cooking spray; heat over medium heat. Add shallots; cook until softened, stirring, about 1 minute. Add rice, salt and appropriate amount of water to cook rice according to manufacturer’s directions. Cool.
Slice white parts of scallions into thin rounds. Cut green parts into 1/2-inch-long strips.
In a large bowl, toss together rice, scallions and remaining ingredients. Yields about 1 cup servings.
1-1/2 lbs. pork sausage
4 or 5 scallions (tops, too)
1 sm. bunch celery
1 lg. green pepper
1 box Lipton’s chicken noodle soup (2 pkgs.)
4-1/3 c. boiling water
1 c. rice
2 cans water chestnuts, drained and sliced
2 pkgs. slivered almonds
Salt and pepper (not too much salt)
3 ounces baby shrimp
3 ounces skinless, boneless chicken pieces cut into chunks
1 egg
4 tablespoons cornstarch
4 cups vegetable oil for frying
3 cups chicken broth
1 ounce mushrooms, chopped
2 tablespoons chopped water chestnuts
1/8 cup diced bamboo shoots
1/3 fresh green beans, cut into 1 inch pieces
1/2 teaspoon salt
1 tablespoon sherry
2/3 cup uncooked white rice
Mix together the shrimp, chicken, egg, and cornstarch.
Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.
Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!
1 pound hamburger
1 Onion
1 can of cream of mushroom soup
1 can of chili beans
2 14oz. cans of stewed tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon thyme
1/4 teaspoon baisl
1/4 teaspoon oregano
1 cup instant rice 1 brick of either mozorella cheese (if you don’t like it spicy) but I use hot pepper cheese
Fry hamburger and diced onion together then add all the ingediants except the cheese. Cook on medium heat until the rice is done and it is thick(if not thick enough and a little more rice). When done, slice cheese and put on top, you can mix it in if you’d like. Cook until melted. This is a cheap but good meal and quick.
Simmer in saucepan
2 cans tomatoes (lg. size)
1 sm. chopped green pepper
2 stalks celery, chopped
1 tbsp. finely chopped onion
When they are tender add 1 cup rice (regular not Minute rice) and stir. Cook covered until rice is done. Add more water if necessary as rice cooks. Just before serving place 6 to 8 ounce cheddar cheese (cut into chunks) in rice mixture - stir slightly - cover and allow cheese to melt slightly before serving.
1 cup Rice
2 Tbsp. oil
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. chili powder
1cup chopped onion
1/2 chopped bell pepper
2 lg. cloves garlic, chopped
1 can Rotel tomatoes (I use the mild kind as I cannot eat a lot of
hot food)
1-1/2 cups chicken broth
Brown the rice slightly in the oil. Add the vegetables and cook till
they start to soften slightly. Add spices and let the flavors bloom.
Add the liquids, stir, cover and simmer slowly for 15 mins. Remove
the cover and continue to cook till all juice is absorbed and rice is
tender…SO GOOD !
2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick
1 medium onion, chopped
1/2 cup uncooked long grain rice
1 15-1/2 ounce can red kidney beans, rinsed and drained
1/2 cup prepared salsa
3/4 cup water
1 cup creamed cottage cheese
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon chili powder
1/2 cup shredded Cheddar Cheese
Optional garnish: green pepper slices
