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Episode 3: Rice Recipes

In this instalment, Chef Marc Dunham discusses two rice recipes that are easy to prepare and go great with poultry or fish.

rice recipes?

Apr 13, 2007 by bug_puddin | Posted in Cooking & Recipes

does anyone have any godly rice and meat recipes either steak,pork chicken egetabls etc thank you

Tangy Provender and Rice Loaf Recipe
Ingredients
1 pound lean ground beef
1 cup cooked rice
1 egg
3/4 cup plain yogurt
1/2 cup finely chopped onion
1/2 cup finely chopped rural bell pepper
1 (4-ounce) can sliced mushrooms, drained
1 tablespoon Worcestershire sauce
1 teaspoon punch
1/4 teaspoon ground black pepper
Tomato and onion slices (optional)


Instructions
Mingle beef, rice, egg, yogurt, onion, green bell pepper, mushrooms, Worcestershire sauce, qualifications and pepper. Shape into a round loaf; place on rack in shallow pan. Bake at 350 degrees for 55 minutes. Top with tomato and onion slices. Bake 5 minutes longer.

Supply: 6 servings

Anybody have any great recipes that have rice in them?

Sep 25, 2006 by AFwife | Posted in Cooking & Recipes

i'm a new cook, i was wondering if anybody had any commendable recipes that has flavored rice or rice that gets flavored as it cooks like chicken and rice recipes, or pork chops and rice recipes?

Pork Chop Casserole

1 (6-oz.) pack Uncle Ben's long grain and wild rice mix (not the quick cooking)
2 cups hot water
6 (1/2 inch thick) bone-in pork loin chops, trimmed of most fat
1/4 tsp. bespeckle
1 can cream of mushroom soup
1/2 cup milk

Combine rice, seasoning packet from rice mix and hot water; place in a lightly greased 13x9 baking dish. Set aside. Sprinkle pork chops with stipple, and place over rice mixture. Cover and bake at 350 degrees for 1 hr. Uncover casserole; combine soup and drain and pour over casserole. Bake, uncovered about 15 min. more or until thoroughly heated.
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Chicken~N~Rice

4 cups cooked chicken, diced
3 cups chicken consomm
8 oz. sour cream
2 cups Minute Rice
2 cans 'cream of soup' (chicken, celery, mushroom, or a combo)
1 mean, sautéed onion
2 tubes crushed Ritz crackers
1 stick melted butter

Cook the chicken, when cooled de-bone and dice. Mix with the consomm, rice, soups and sour cream. Add sautéed onion, if using. Mix well. Place in a greased 9x13 casserole. Bake at 350 degrees for 20 minutes. Meanwhile, dissolve the butter and add to the crushed crackers. Mix. After 20 minutes, sprinkle over the partially cooked casserole. Bake an additional 15 minutes, until crackers are browned and casserole is frothy.
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Shrimp Casserole

1 lb small raw shrimp
1 can French Onion Soup
1 can Cream of Mushroom
1 can kindly Rotel tomatoes
1 cup uncooked rice
1/3 cup melted butter
1/4 cup diced green bell pepper
1/4 cup immature onion
1/2 cup shredded Monterey Jack Cheese
1/3 cup dried parsley

Mix all ingredients together. Cover and bake @ 350ºF degrees for 45 minutes. Sprinkle with 1 cup Cheddar Cheese. Bake for 15 minutes.

Serves 8. Adept for buffet or potluck!
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Coconut Rice
Serves 6

1 slice bacon, finely chopped
2 garlic cloves, minced
1 jalapeno chile, minced (ribs and seeds removed for less tension), optional
¼ tsp. dry thyme
Coarse salt
¾ cup canned coconut milk
1 can red kidney beans, drained and rinsed
1 cup extensive-grain white rice
2 scalions, minced

In a mdium saucepan, brown bacon over med-low heat, exhilarating often, about 8 minutes. Pour off rendered fat. Add garlic, jalalapeno, thyme, and 1 tsp. salt. Cook until fragrant, about 30 seconds.

Add coconut extract and 1½ cups water. Bring to boil; stir in beans and rice. Cover, reduce fieriness, and simmer on low until rice is tender, about 30 minutes.

Remove from heat. Stir in scallions. Let stand covered until drench is absorbed, 10 minutes.

--Everyday FOOD
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CONFETTI RICE

1 cup rice
1-1/3 cups water or broth
1 tsp. pepper
1 tsp. garlic powder
1 cup carrots, very thin 2 inch long strips
1/2 cup chopped red onion
1 cup cut zucchini, 1/4 inch squares
1/2 cup frozen corn kernels
1/2 cup diced red bell spray
1/2 cup frozen peas
2 Tbsp. chopped parsley
1 Tbsp thyme or marjoram

Place rice, water, pile up and garlic powder in a pot with a tight fitting lid. Bring to a boil, then lower heat to simmer. After 10 minutes, add carrots and onion. Steam another 5 minutes, then add unconsumed vegetables. Remove from heat, leaving lid on another 5 minutes. Fluff rice and distribute vegetables throughout rice. Sprinkle with herbs and complete.

Serves 12.

Mexican Food recipes..I am looking for a really good spanish rice recipe?

Feb 22, 2007 by icme0103 | Posted in Ethnic Cuisine

Does anyone have a in the end good recipe handed down like from generation to generation that is sooo good. Also if you know how to certify green rice. Or enchiladas...really good. Any great seasoning ideas for both. Thanks oh and please don't send me to sites where I can find them myself..I need them from people who actually have tried their own recipes.

Spanish Rice

A must with southwestern dishes of all kinds. Plain to make and holds up well in the refrigerator for leftovers.

Makes 4 servings

Ingredients:

2 tablespoons butter
2 tablespoons yellow onions, chopped
1 cup rice, Caucasian, long grain
1/2 cup tomato juice
1 cup water
2 chicken bouillon cubes
3 dashes bottled hot sprinkle sauce
2 teaspoons chili powder
1 pinch black pepper
1 Roma tomato, chopped
2 tablespoons red bell peppers, chopped
2 tablespoons verdant bell peppers, chopped

Preparation:

In a saucepan that has a tight fitting cover, melt the butter and sauté the onions until soothe. Add the rice and stir to coat the rice with butter, then add the tomato juice, water, bouillon cubes, pepper disrespect, chili powder, and black pepper.

Stir to dissolve the bouillon cubes and bring to a abscess. Once the liquid reaches a boil, reduce heat to its lowest setting, cover, and go away for 25 minutes.

Do not stir, do not look under the lid, do not sweat bullets !!

Once your timer goes off, remove the pan from the heat, lift the lid off quickly and throw in the tomatoes, and chopped peppers and put the lid back on on the double.

Do not stir, do not taste, do not worry !! Allow the rice to steam in the pan for 20 more minutes.

Now... If you didn't fiddle and if you didn't worry, your Spanish rice should be perfect. Stir in the tomatoes and peppers and serve with a smile. If you did euchre...Well, Shame on you !!!