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Mexican Rice-Grandma Morgenegg

Ingredients:

  • 3 Tablespoons vegetable oil
  • 1 cup uncooked long-grain rice (or Jasmine rice)
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup chopped onion
  • 2 cups chicken broth
  • 1/2 cup tomato sauce

Directions:

Heat oil in a large saucepan over medium heat. Add rice, onion, garlic, cumin, salt; cook, stirring constantly until rice is puffed and golden and onion is softened. Add chicken broth, tomato sauce (or canned or stewed tomatoes), bring to a boil.

Reduce heat to low. Cover and simmer for 20-25 minutes. Fluff rice with a fork. Serve and enjoy!

Can add: chopped red pepper, beans, lime juice, chopped serrano peppers, chopped tomatoes (at end), top with cheese

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Easy Korean Beef Rice Bowls-Heather Lee

Ingredients:

  • 4 cups cooked rice
  • 1 teaspoon sesame oil
  • 1 pound beef (we use steak, but the recipe calls for ground beef)
  • 3 cloves garlic
  • 4 Tablespoons soy sauce
  • 1 Tablespoon grated ginger
  • 3 Tablespoons brown sugar
  • A dash of sriracha hot sauce
  • 1 cup julienned (shredded) carrots
  • Chopped green onions, toasted sesame seeds, and red pepper flakes for garnish

Directions:

Prepare rice according to directions. Heat a large skillet over medium heat, add sesame oil. Add beef to hot skillet and brown until cooked through (6-8 minutes). Add garlic, soy sauce, ginger, brown sugar, and sriracha. Stir until sauce forms. Add carrots and cook until slightly tender. Serve over rice and garnish with chopped green onions, toasted sesame seeds, and red pepper flakes.

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Instant Pot Chicken and Rice-Nicole Price (Morgenegg)

Source: natashaskitchen.com

Ingredients:

  • 2 Tablespoons olive oil
  • 2 Tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 large carrots, thickly grated or julienned
  • 1 1/2 pounds chicken, cubed
  • 2 teaspoons sea salt, divided
  • 1/4 teaspoon black pepper
  • 4 cups low sodium chicken broth
  • 2 cups Jasmine rice, un-rinsed
  • 1 head garlic, unpeeled, cut in half crosswise
  • 1/3 cup parsley, finely chopped, plus more to garnish
  • 1/2 cup shredded parmesan cheese, plus more to serve

Directions:

Set instant pot to saute on high heat, add butter, oil, chopped onion, grated carrots, and 1 teaspoon salt. Saute. stirring occasionally for 5 minutes or until soft and golden.

Add trimmed, chopped chicken, another 1 teaspoon salt, and 1/4 teaspoon pepper. Saute, stirring occasionally for 5 minutes.

Add 4 cups chicken broth and 2 cups rice and stir to combine. Cut whole garlic head in half through the cloves and parallel to the base. Place garlic halve on top, cut-side down. Cover and cook on manual high pressure for 10 minutes, then quick release.

Open the lid and stir in 1/2 cup parmesan and 1/3 cup chopped parsley. Serve with more cheese and garnish with parsley if desired.

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Avgolemono Soup (Greek lemon, chicken and rice soup)-Holly Morgenegg

Start the rice cooking first, good with leftover rotisserie chicken

  • 2 Tablespoons extra virgin olive oil
  • 2 medium onion, chopped
  • 5 diced carrots
  • 5 stalks of celery, chopped
  • 3 cloves of garlic, minced (about 2 teaspoons)

Saute ingredients above for a few minutes. Add in:

  • 8 cups chicken broth (I like 1 tsp bouillon for every 2 cups of water or do 6 tsp bouillon)
  • 1 1/2 teaspoons thyme
  • 1 1/2 teaspoons dried oregano
  • pepper

Boil for 20 minutes. In a separate bowl, whisk 3 egg yolks and 6 Tablespoons of lemon juice. Add 1 cup or so of broth to this mixture to not cook the eggs, then add to the pot.

Add in:

  • 3 cups cooked white rice
  • 3 cups shredded chicken
  • Dill to taste (I like extra dill on each soup bowl too)
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Tomatoes over Rice

  • 1 can diced or crushed tomatoes depending on your preference
  • 1 pound ground beef
  • Cooked Rice

Brown ground beef. Drain. Add canned tomatoes and heat till hot.

Serve over rice.

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Chicken and Wild Rice Soup

  • Serves 6
  • 2 pounds bone-in chicken breast halves, skinned
  • 3/4 cup dried wild rice, rinsed and drained
  • 5 cups reduced-sodium chicken broth
  • 2 medium carrots, thinly sliced
  • 1 cup sliced fresh button mushrooms
  • 1 stalk celery, thinly sliced
  • 1/2 cup chopped onion
  • 1/4 cup dry long grain white rice
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 3/4 cup whipping cream or half and half
  • 4 ounces cream cheese, softened and cut into cubes
  • 1/3 cup chopped fresh flat-leaf parsley

PREP: Place chicken and wild rice in Instant Pot. Pour broth over all. Secure the lid on the pot. Close the pressure release valve.

COOK: Select MANUAL and cook on high pressure for 10 minutes. When cooking is complete, use a natural release to depressurize. Press CANCEL.

Transfer chicken to a cutting board, set aside. Add carrots, mushrooms, celery, onion, white rice, garlic, and thyme to rice mixture in pot.

Secure the lid on the pot. Close the pressure release valve. Select MANUAL and cook on high pressure for 5 minutes. When cooking is compete, use a natural release to depressurize. Press CANCEL.

Meanwhile, remove chicken from bones, discard bones. Cut chicken into bite-sized pieces. Add chicken, whipping cream, and cream cheese to the pot. Select SAUTE and adjust to NORMAL. Cook and stir for 1 to 2 minutes or until heated through and cream cheese is completely melted and smooth. Press CANCEL.

SERVE: Ladle soup into bowls. Sprinkle with parsley.

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Quick Turkey or Chicken Casserole

  • 2 cups turkey or chicken, cubed
  • 1 can cream of chicken soup with 1 1/4 cup milk
  • 3 cups cooked rice
  • 1 Tablespoon finely chopped onion
  • 1/2 teaspoon poultry seasoning
  • 2 slices of bread
  • 1 teaspoon margarine

Mix chicken, rice, onion, soup, and poultry seasoning. Pour into 2 quart dish.

Combine bread and margarine in blender. Sprinkle over casserole.

Bake at 375 for 25-30 minutes or until hot and bubbly.

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Cilantro Lime Rice – Cafe Rio Copycat

2 cups rice

4 cups water

2 teaspoons chicken bouillon

1 handful cilantro, chopped

1/2 lime, juiced

1 can (4 ounces) diced green chiles (we don’t add this)

Pour everything in a pot and heat to boiling.  Then add lid and turn down to low for 20-30 minutes or until tender.

Remove lid and stir to combine everything.

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Dutch Oven Chicken

1-2 Chicken breasts

1 can cream of mushroom soup

1 can cream of celery soup

1  1/3 cups uncooked rice

1 package Lipton Onion Soup Mix

2 cans water

Mix all ingredients in a dutch oven or oven safe pan.  Bake at 350 degrees for 1 hour or until rice is done.  May take longer.

We use two cans of cream of chicken soup instead since some don’t like mushrooms and some don’t like celery in our house.

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Chinese Hamburger

1 pound hamburger

1 can cream of chicken soup

1 can cream of mushroom soup

1 can water

1 1/2 cups minute rice

1 Tablespoon soy sauce

Brown ground beef.  Mix the rest of the ingredients together in the pan and cook on stove until rice is done.  15-20 minutes.