Howdy. Does anybody have a fast, good tasting rice receipe for a potluck? Need by next Wednesday.
Much appreciated!
Creamy Seafood Over Rice
6 cups cooked white rice, kept warm
1/4 cup butter or margarine
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped onion
4 cloves garlic, finely chopped
1/4 cup all-purpose flour
1 can (12 oz) evaporated milk
3/4 cup water
3 Tbsp tomato paste
1 pkg. (16 oz) peeled, cooked shrimp (or crab)
1/2 cup chopped fresh parsley
3/4 tsp OLD BAY Seasoning
1/2 tsp salt
1/4 tsp hot pepper sauce or to taste, (optional)
Melt butter in medium saucepan over medium heat. Add celery, green pepper, onion, and garlic; cook, stirring occasionally, for 5 minutes or until vegetables are tender. Stir in flour. Gradually stir in evaporated milk, water and tomato paste. Cook, stirring constantly, until mixture just comes to a boil. Cook an additional 1 to 2 minutes or until mixture slightly thickens. Stir in shrimp, parsley, seasoning, salt and hot pepper sauce. Cook until heated through.
Serve over rice.
Note: If a spicier dish is desired, substitute Creole seasoning for the OLD BAY.
Asian Chicken and Rice
1 T. vegetable oil 4 boneless chicken breast 1 can golden mushroom soup 1 1/2 c. water 1 pkg. dry teriyaki seasoning 1 ( 16 oz. ) pkg. frozen stirfry vegetables 1 1/2 c. uncooked minute rice
Heat oil in skillet. Add chicken, cutup and cook until browned. Remove chicken add soup, water, seasonings and vegetables. Heat to a boil, stir in rice. Top with chicken. Cover and cook on low 5 minutes or until done.
Mushrooms and Rice
1 can french onion soup 1 can beef consumme 1 can water 1/2 stick butter 1 4 oz. can mushrooms
Microwave on high 10 minutes. Add : 1 c. long grain rice
Microwave 10 minutes more. Let stand covered 10 minutes before serving.
California Rice Casserole
1/4 c. butter 1 c. choped onion 4 c. cooked rice 2 c. sour cream 1 c. cream style cottage cheese 1 bay leaf crumbled 1/2 t. salt 1/2 t. pepper 3 ( 4 oz. ) cans whole green chilies, halved lengthwise 2 c. sharp shredded cheddar cheese chopped parsley
Preheat oven to 375. Lightly buter a 13 x 9 inch pan. Saute onion in butter. Remove from heat stir in hot cooked rice, sour cream, cottage cheese, bay leaf, salt and pepper mix well. Put 1/2 of rice in bottom of dish, then 1/2 of chilies and 1/2 of cheese. Repeat. Bake uncovered 25 minutes. Sprinkle with fresh chopped parsley.