Chicken and Rice

Serves 8

Ingredients:

8 small chicken breasts or 4 large chicken breasts (these can be frozen)

1 c. sour cream

1 c. grated cheese

1 t. lemon juice

1 can cream of chicken soup

1/2 c. mayonnaise

2 T. chopped green onion

3 c. rice

Directions:

1. In a crockpot, combine chicken, sour cream, cheese, lemon juice, soup, mayo, and green onion. Cook on low for 6-8 hrs. or until chicken is done.

2. Boil 6 c. water. Add rice and simmer 15 minutes or until water is absorbed.

3. Serve chicken and sauce over rice.

Southwestern Rice

Serves 8

1 medium green pepper, diced

1 medium onion, chopped

2 garlic cloves, minced

1 T olive oil

1 (14.5 oz.) can reduced-sodium chicken broth

1 c. rice

1/2 t. ground cumin

1/8 t. ground turmeric

1 (15 oz.) can black beans, rinsed and drained (You can also use some black beans that have cooked and put in the freezer)

1 (10 oz.) can diced tomatoes and green chilies, drained

1 (10 oz.) package frozen corn, thawed

1. In a large nonstick skillet, saute the green pepper, onion and garlic in oil for 3 min. Stir in the broth, rice, cumin, turmeric; bring to a boil. Reduce heat; cover and simmer for 15 min. or until rice is tender. Add beans, tomatoes and corn; heat through.

Herb Rice

Serves 5

Ingredients:

2 c. water

1 T. butter

1 t. chicken or vegetable boullion granules

1 c. rice

2 T. reduced sodium soy sauce

1 t. dried minced onion

1/2 t. onion powder

1/4 t. dried basil

1/4 t. marjoram

1/4 t. dried thyme

Directions:

1. In a large saucepan, combine water, butter, and boullion. Bring to a boil. Add remaining ingredients. Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender.

Fried Rice

Serves 4

Ingredients:

1 1/3 c. rice

1 2/3 c. water

3 eggs, lightly beaten

1/4 t. salt

1/8 t. pepper

3 t. vegetable oil, divided

1/4 lb. bacon, cut into strips

1/8 c. soy sauce

1 (10 oz.) pkg. frozen green peas, thawed

2 green onions, chopped

Directions:

1. In a saucepan bring water to a boil. Add rice and salt. Reduce heat, cover and simmer for 20 min. Meanwhile season the eggs with salt and pepper.

2. Heat 1 T. oil in small frying pan, pour in eggs. Coat the bottom of the pan with the eggs, in order to cook them evenly; cook for 3 minutes. Flip the eggs, cook one minute more and remove them to a cool surface. Let them cool, then cut them into thin slices. Set aside.

3. Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain, crumble, and set aside.

4. Spoon remaining 2 t. oil into the skillet with the bacon fat. Stir in rice; break up any clumps and toss to coat with oil. Stir in bacon, soy sauce, peas, eggs, and green onions. Stir to cook until heated through, approximately 3 min.

Broccoli Rice Casserole

Serves 10

2 (10 oz.) pkgs. frozen chopped broccoli

3 c. rice

1 can cream of mushroom soup

1 can cream of chicken soup

1 1/4 c. water

1 (16 oz.) pkg. processed american cheese, cubed

1 T. buter

1 bunch celery, chopped

1 large onion, chopped or 2 T. dehydrated onion

salt and pepper to taste

Directions:

1. Cook broccoli and rice according to package directions. Preheat oven to 350 degrees.

2. In a medium saucepan over low heat, mix soups, and 1 1/4 c. water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.

3. Melt butter in a large skillet over medium heat and saute celery and onion until soft.

4. In a large mixing bowl, combine broccoli, rice, coup, and cheese mixture, celery, and onion. Season with salt and pepper. Pour mixture into a 9x13 baking dish.

5. Bake in a preheated oven for 45 minutes, until bubbly and light brown.

Mushroom Rice

Serves 4

Ingredients:

1 c. rice

1 (10.5 oz.) can condensed French onion soup

1 (10.5 oz.) can beef broth

1 (4 oz.) can sliced mushrooms, drained

1/4 c. butter

Directions:

1. Preheat oven to 350 degrees

2. Combine rice, soup, broth, mushrooms and butter in casserole dish.

3. Bake in a preheated 350 degrees oven for 60 min.

Mexican Rice

Serves 4

Ingredients:

3 T. vegetable oil

1 c. rice

1 t. garlic salt

1/2 t. ground cumin

1/3 c. chopped onion

1/2 c. tomato sauce

2 c. chicken broth

Directions:

1. Heat oil in large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.

2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20-25 min. Fluff with a fork.

Rice Casserole

Serves 10

Ingredients:

2 c. rice

1 (15 oz.) can condensed French onion soup

2 (10.75 oz.) cans condensed cream of mushroom soup

1/4 lb. butter, cubed

Directions:

1. In a 9x11 microwave safe dish, mix together rice, soups and butter.

2. Cook in microwave for 10 minutes on high power for 10 min. or until boiling. Decrease power to medium, stir and cook for 20 min. Serve when all liquid is absorbed.