Chicken Fajita Casserole

Ingredients:

  • 1 rotisserie chicken
  • 1 cup diced onions
  • 1 cup diced peppers
  • 2 cans Ro*Tel fire roasted tomatoes
  • 8 ounces sour cream
  • 2 cups instant rice (Such as Minute Rice)
  • 1 can cream of chicken soup
  • 1 1/2 cups low sodium chicken  broth
  • 1 package of fajita seasoning
  • 8 ounces Mexican blend cheese

Directions:

  1. Shred the chicken into a bowl.
  2. Saute the onions and peppers in oil until softened.
  3. In a large bowl, combine onions, peppers, tomatoes, sour cream, rice, soup, broth, fajita seasoning and half of the cheese.
  4. Carefully fold in the chicken.
  5. Put in a greased 9×13 pan.
  6. Bake at 350 for 25 minutes.
  7. Take out of oven and sprinkle the remaining cheese over the casserole.
  8. Return to the oven and bake for another 5 minutes.

Better Than Potato Salad

Ingredients:

  • 4 cups cooked rice
  • 2 cups cooked macaroni
  • 4 hard boiled eggs, chopped
  • 1/4 cup onions, minced
  • 1/2 cup carrot, finely chopped
  • 1 1/2 cup Miracle Whip
  • 3 tablespoons yellow mustard
  • Lightly salt to taste
  • 1/4 cup sugar
  • 2 tablespoon vinegar

Directions:

  1. In a large bowl combine rice, macaroni, eggs, onion and carrots.
  2. In a separate bowl combine dressing ingredients until smooth.
  3. Pour the dressing over the macaroni and rice mixture.
  4. Toss to combine thoroughly.

Source:  Reprinted in the Cleveland Plain Dealer

Creamy Mushroom Risotto

Ingredients:

  • 1 ounce dried mushrooms
  • 1 cup boiling water
  • 3 tablespoons olive oil
  • 1 shallot, minced
  • 1 cup Arborio rice
  • 1 cup chicken stock, heated
  • 1/2 cup dry white wine
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • 8 ounces fresh crimini mushrooms, chopped

Directions:

  1. Place mushrooms in a bowl and pour the boiling water over them.
  2. Cover and let sit for 10 minutes.
  3. Heat the oil in a large saucepan over medium heat.
  4. Add the shallots and sweat until they start to turn translucent in color.
  5. Add rice and stir until all the grains are covered with oil.
  6. To the rice, add the stock and wine.
  7. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly.
  8. Add the mushrooms with their liquid to the pot.
  9. Add salt, raise heat to medium-high, and bring to a simmer.
  10. Stir well and reduce the heat to low.
  11. Cover and cook for 20 minutes, stirring once more after 10 minutes.
  12. Remove from heat and stir in the butter and cheese.

Adapted from: http://www.foodnetwork.com/recipes/dave-lieberman/creamy-mushroom-risotto-with-rosemary-grilled-pork-tenderloin-recipe.html

Rice Pudding

Ingredients:

  • 2 cups cooked rice
  • 1/2 cups sugar
  • 2 eggs
  • 1.5 cups milk
  • 1 tablespoon vanilla
  • 1/2 cup raisins (optional)
  • 1/2 teaspoon cinnamon

Directions:

  1. Place the rice and raisins in a large bowl.
  2. In a separate bowl, whisk together the sugar, eggs, milk, vanilla and cinnamon.
  3. Pour the custard over the rice and mix well.
  4. Pour into greased baking dish or pan.
  5. Put your baking dish in a larger pan and add water.
  6. Bake for one hour in a 350 degree oven.
  7. Serve with whipped cream or milk.

Source:  Based on my grandmother’s recipe

Cheesy Chicken And Rice

Ingredients:

  • 4 boneless skinless chicken breasts
  • 1 large onion, chopped
  • 1 -8 ounce box Zatarain’s Yellow Rice Mix, cooked according to directions
  • 1 cup cheddar cheese
  • 1 – 10.5 ounce can cream of chicken soup
  • 1 -15 ounce can whole kernel corn, drained

Directions:

  1. Place chicken in bottom of slow cooker.
  2. Scatter chopped onion over top.
  3. Spoon cream soup over top of that.
  4. Cover and cook on low 7-8 hours or on high 3-4 hours.
  5. A few minutes before serving, add in cooked rice, corn, and cheese.
  6. Stir to combine.

Source: http://www.southernplate.com/2010/09/slow-cooker-cheesy-chicken-and-rice-the-downside-of-being-a-swan-princess.html

Chicken and Rice Casserole

Ingredients:

  • 2 tablespoons butter or vegetable oil
  • 1 medium onion, peeled and diced
  • 3 cups diced, cooked chicken
  • 2 (14 1/2-ounce) cans green beans, drained and rinsed
  • 1 (8-ounce) can water chestnuts, drained and chopped
  • 1 (4-ounce) jar pimentos
  • 1 (10 3/4-ounce) can condensed cream of celery soup
  • 1 cup mayonnaise
  • 1 (6-ounce) box long-grain wild rice, cooked according to package directions
  • 1 cup grated sharp Cheddar cheese

Directions:

  1. Preheat oven to 350 degrees F.
  2. Heat butter or oil in a small skillet over medium heat.
  3. Add onion and saute until translucent, about 5 minutes.
  4. Remove from heat and transfer to a large bowl.
  5. Add all remaining ingredients to bowl and mix together until thoroughly combined.
  6. Pour into a greased 3-quart casserole dish.
  7. Bake for 20 to 25 minutes or until bubbly.
  8. Let stand for a few minutes before serving.

Source: http://www.foodnetwork.com/recipes/paula-deen/chicken-and-rice-casserole-recipe2.html

Pepper Steak

Ingredients:

  • 1 pound boneless beef sirloin steak, 3/4 inch thick
  • 3 tablespoons cornstarch
  • 1 (14 ounce) can beef broth or stock
  • 1 tablespoon soy sauce
  • 1/4 teaspoon garlic powder
  • 2 cups fresh or frozen green or red pepper strips
  • 1 medium onion, cut into thin wedges
  • 4 cups hot cooked regular long-grain white rice, cooked without salt

Directions:

  1. Slice beef into very thin strips.
  2. Stir-fry beef in nonstick skillet until browned and juices evaporate.
  3. Mix cornstarch, broth, soy and garlic.
  4. Add peppers and onion.
  5. Add cornstarch mixture.
  6. Cook and stir until mixture boils and thickens.
  7. Serve over rice.

Source:  http://allrecipes.com/recipe/easy-pepper-steak/

Shrimp Risotto

Ingredients:

  • 1 cup risotto rice
  • 3 tablespoons butter
  • 1 large shallot, finely chopped
  • 1 cup dry white wine (Sauvignon Blanc)
  • 8 ounces clam juice or fresh seafood stock
  • 2 cups of the smallest pink shrimp you can find
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon finely grated lemon zest
  • Salt

Directions:

  1. Add the clam juice to 4 cups of water in a pot, heat until steamy, but do not let it boil.
  2. In separate pot (thick-bottomed), heat 2 tablespoons butter over medium heat, and sauté the minced shallots for 2-3 minutes, until just translucent.
  3. Add the rice to the pot.
  4. Stir-fry the rice for 2-3 minutes, until all the grains are well coated in butter and are beginning to toast.
  5. Increase the heat to high and add the white wine.
  6. With a wooden spoon, stir the rice vigorously.
  7. Once the wine boils, turn the heat down until the wine is just simmering gently.
  8. Stir almost constantly.
  9. When the wine is almost cooked away pour in two ladles of the hot clam broth-water mixture.
  10. Stir well to combine, and add a healthy pinch of salt.
  11. Stirring almost constantly, let this liquid reduce until it is almost gone, then add another ladle of broth.
  12. Continue this until the sauce coats the back of a spoon.
  13. Taste the spoon and see if the risotto needs salt. If so, add a small pinch.
  14. Now add in the shrimp, the parsley, and the remaining tablespoon of butter.
  15. Stir constantly until this last cup of broth is about half gone because you want this risotto to be loose and creamy.
  16. Right before you serve, add in the lemon zest and serve at once.

Source:  http://www.simplyrecipes.com/recipes/shrimp_risotto/

 

Lemon-Chive Asparagus Risotto

Ingredients:

  • 5 cups chicken stock
  • 2 cups bite sized pieces of asparagus
  • 2 large shallots, minced
  • 2 cloves garlic, minced
  • 2 cups Arborio rice
  • 1/3 cup Parmesan, grated
  • 1/4 cup chopped chives
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon butter
  • zest one lemon
  • salt
  • pepper

Directions:

  1. In a saucepan, bring the broth to a simmer.
  2. Heat oil and butter in a large saucepan.
  3. Sauté the garlic and shallot until lightly caramelized.
  4. Add the rice, salt and pepper and sauté for 2-3 minutes, stirring continually.
  5. Add the broth a 1/2 cup at a time, stirring continuously, and waiting until the liquid is absorbed before each addition.
  6. When you are about half way through the broth, add the asparagus to the rice.
  7. Continue to add broth and stir.
  8. When the risotto is creamy and the rice is al dente remove from heat and stir in the Parmesan, zest and chives.

Source:  http://www.coconutandlime.com/2010/05/lemon-chive-asparagus-risotto.html

 

Chicken and Mushroom Risotto

Ingredients:

  • 2 chicken breasts
  • 1-2 tablespoons olive oil
  • 1 cup sweet onion, chopped
  • 1/2 teaspoon minced garlic
  • 1 cup sliced fresh mushrooms
  • 1 cup arborio rice
  • 1 cup dry white wine
  • 2 cups chicken broth
  • salt and pepper

Directions:

  1. Season the chicken breasts as desired.
  2. Cook in a heavy skillet.
  3. Shred or chop into small pieces.
  4. Set aside.
  5. Sauté the onion, garlic and mushrooms in olive oil in the skillet until tender.
  6. Add the chicken, arborio rice, wine, and chicken broth to the skillet.
  7. Stir together and bring to a boil.
  8. Cover the pot and turn the heat to low.
  9. Simmer for 20 minutes, until the rice is tender.
  10. Salt and pepper to taste.

Source:  Marks family recipe