Tag Archives: Rice

Skillet Chicken Ole

17 Jan

skillet chicken ole 2I broke out my favorite cookbook recently, Southern Living’s Easy Weeknight Favorites.  We tried some new recipes and relived some old favorites.  This one is a definite tried and true treasure.

Ingredients

  • 1 lb boneless skinless chicken breast, cut into small pieces
  • 4 cloves garlic, minced
  • 1 small onion, chopped
  • 2 T olive oil
  • 10 oz. can diced tomatoes, undrained
  • 4 oz. can green chiles, undrained
  • 10 oz. frozen whole kernel corn
  • 2 1/4 oz. can sliced black olives
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1 cup shredded colby jack cheese
  • Hot cooked rice
Cook chicken, garlic, and onion in hot oil in a large skillet over medium heat for five minutes, stirring frequently.  Add tomatoes, green chiles, corn, olives, salt and pepper.  Bring to a boil; cover, reduce heat and simmer 10 minutes.  Uncover and simmer 10 more minutes.
skillet chicken ole 1
Sprinkle with cheese and serve over rice.
Photos by me, My Little Food Spot

Cajun Shrimp and Rice

9 Nov

Ingredients

  • 1/2 cup dry rice
  • 2  tablespoons olive oil, divided
  • 2  pounds peeled and deveined large shrimp
  • 1  tablespoon Cajun seasoning, salt-free
  • 3 cloves minced garlic
  • 1  bell pepper, chopped
  • 1/2 onion, chopped
  • 1/4  cup chopped green onions
  • 1/4  teaspoon dried thyme
  • 1/2  cup canned Italian-style stewed tomatoes, undrained
  • 1/2  teaspoon salt
  • 1/8  teaspoon black pepper

Cook rice according to package directions, omitting salt and fat.

While the rice cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle the shrimp with Cajun seasoning; toss to coat. Add shrimp to pan; sauté 4 minutes or until done. Remove from pan; keep warm.

Heat 1 tablespoon oil in pan over medium-high heat. Add garlic; sauté 30 seconds. Add the pepper, onion, green onions, and thyme; sauté 3 minutes or until tender. Stir in cooked rice, shrimp, tomatoes, salt, and pepper, and cook 1 minute or until thoroughly heated.

Recipe by Southern Living

Photo by me, My Little Food Spot

Chicken and Wild Rice Casserole

6 Sep

I transferred this recipe from our old website, knorrbuzz.  It’s old school Knorr fare.  I introduced my grandmother to it and she makes it a couple of times a month and takes it to many family reunions, where it always seems to be a hit.  I enjoy all the flavors, as well as the different textures;  the chewiness of the wild rice and the crunch of the water chestnuts.  I very often make it without the wild rice, using just basmati.  It’s good that way but we prefer it with the wild rice; it provides a depth of flavor.  My grandma suffers from celiac disease so she makes hers compatible with a gluten free diet.  The only change needed is substituting a gluten-free creamed soup for the cream of celery.

Ingredients:

  • 28 oz can green beans, drained
  • 3 cups diced cooked chicken
  • 1 onion, diced and sauteed
  • 8 oz can chopped water chestnuts, drained
  • 4 oz jar pimientos
  • 10 3/4 oz can cream of celery soup
  • 1 cup mayonnaise
  • 3/4 cup long-grain rice, uncooked
  • 1/4 cup wild rice, uncooked
  • 1 cup grated sharp Cheddar
  • pinch salt

Preparation:

Cook rices according to package directions.

Preheat oven to 350 degrees F.

Mix all ingredients together and pour into a greased 3-quart casserole dish.  Bake for 20 to 25 minutes or until bubbly.

Recipe inspired by Paula Deen.

Photo by me, My Little Food Spot

Beefy Spanish Rice

6 Aug

As many times as I have made this, I wondered why it hadn’t made it to this blog.  I generally have all the ingredients on hand and it’s a super easy, quick fix when I don’t know what to make.  I last made it with home-frozen tomatoes.  I typically squeeze as much juice out of them as I can before freezing and they were still way too juicy.  So, if you’re substituting fresh or frozen tomatoes, you’ll probably need to experiment on how much juice to drain from them.  We always scoop it up with tortilla chips.  And in case you care, I love any kind of olive, but Derek takes his without.

Ingredients

  • 1 pound ground beef
  • 28 oz. can whole tomatoes, undrained and chopped
  • 1 T instant minced onion
  • 2 T chili powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup instant long-grain rice, uncooked
  • Garnish: pimiento-stuffed olives

Brown ground beef in a large skillet, stirring until it crumbles.  Drain and return to skillet.  Add tomatoes, onion, chili powder, salt and pepper, stirring well.  Bring to a boil and add rice.  Cover, reduce heat and simmer 5 minutes, or until rice is tender.  Garnish, if desired and serve with tortilla chips.

Picture by me, My Little Food Spot

Sweet and Sour Chicken

27 Jan

Honestly, as I smelled and tasted the sauce as I was preparing it, I thought it was not going to be very good.  So I didn’t even take any pictures.  But it turned out to be a great pairing with the onion, bell peppers and chicken of the dish.  I’m sure it would work great with pork and other sweet and sour dishes, as well.

For Sweet and Sour Sauce:

  • 2 tablespoons honey
  • 1 teaspoon chili-garlic sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon finely grated fresh ginger
  • 1/4 cup fresh orange juice
  • 2 teaspoons cornstarch

Ingredients

  • 4 teaspoons peanut oil
  • 12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
  • Salt and freshly ground black pepper
  • 1 pint small, sweet mixed peppers, quartered, or 2 mixed bell peppers, cut into 1-inch strips
  • 6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
  • 8 ounces snow peas, trimmed
  • Serving suggestion, cooked rice
  • Chopped peanuts for sprinkling, optional

In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.

Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.

Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes. Serve over rice and sprinkle with the scallion greens and peanuts, if using.

Nutritional analysis per serving (does not include brown rice and chopped peanuts) Calories 238; Total Fat 6g (Sat Fat 1 g, Mono Fat 2g, Poly Fat 2g) ; Protein 23g; Carb 23g; Fiber 4g; Cholesterol 49mg; Sodium 329mg

recipe from foodnetwork.com

photo from delishliving.wordpress.com

Cajun Red Beans and Rice

10 Dec

Tasty. Hearty. Easy.

It looks like a long list of ingredients, but aside from a little chopping, it is so simple to make.

Ingredients

  • 2  tablespoons  olive oil
  • 2 or more  (3-ounce) chicken or pork andouille sausage links, chopped
  • 1/2  onion, chopped
  • 1/2 bell pepper, chopped
  • 2-3 celery hearts, chopped
  • 1 1/2  teaspoons Cajun seasoning
  • 1/4  teaspoon  salt
  • 1/2  teaspoon  dried oregano
  • 2  garlic cloves, minced
  • 1  (15-ounce) can red beans, rinsed and drained
  • 1/4  cup  water
  • 1  (14.5-ounce) can diced tomatoes, undrained
  • 1/4  teaspoon freshly ground black pepper
  • 4  cups hot cooked long-grain rice

Heat oil in a large nonstick skillet over medium-high heat. Add sausage, onion, bell pepper, and celery to pan; sauté 4 minutes. Add Cajun seasoning, salt, oregano, and garlic to pan; cook 1 minute, stirring constantly. Partially mash beans with a fork. Add beans, 1/4 cup water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until thickened. Remove from heat; stir in pepper. Serve over rice.

Nutritional Information per 3/4 cup mixture + 3/4 cup rice
Calories:  336
Fat:  8.4g (sat 1.8g,mono 5.1g,poly 1.3g)
Protein:  12.7g
Carbohydrate:  51.6g
Fiber:  5.9g
Cholesterol:  36mg
Iron:  3.3mg
Sodium:  698mg
Calcium:  90mg
photo by knorrbuzz

Chicken and Sausage Gumbo

26 Nov

Gumbo-001This is the first meal that Derek and I prepared together.  Neither of us had ever eaten gumbo and this recipe became an instant favorite.  We love the soft texture of the okra and the chewiness of the rice, countered by the crunch of the peppers and celery.  The andouille sausage  provides a nice level of saltiness and smoky heat.  Derek and I have made this many times and quite often find ourselves saying, gumbo sounds good, when we’re at a loss for menu ideas.

Ingredients

  • 1/3 cup all-purpose flour
  • 1 medium chopped onion
  • 1 stalk chopped celery
  • 1/2 cup chopped green sweet pepper
  • 1/4 tsp ground red cayenne pepper
  • 1/4 cup cooking oil
  • 4 cloves garlic, minced
  • 1/4 tsp black pepper
  • 14 1/2 oz. chicken broth, heated
  • 1 1/4 cups water, heated
  • 1 1/2 cups chopped cooked chicken
  • 8 oz. andouille sausage, halved lengthwise and cut into 1/2 inch slices
  • 10 oz. frozen cut okra
  • 2 bay leaves
  • 3 cups hot cooked rice
  • filé powder (optional)

For roux, in a large heavy saucepan or pot combine flour and oil till smooth.  Cook over medium-high heat for 5 minutes, stirring constantly.  Reduce heat to medium.  Cook and stir for 10 to 15 minutes more or till the roux is dark reddish brown (like the color of a penny).

Stir in onion, celery, sweet pepper, garlic, black pepper and ground red pepper. Cook over medium heat for 3 to 5 minutes or till vegetables are just crisp-tender, stirring often.

Gradually stir in hot chicken broth, hot water, chicken, sausage, okra and bay leaves.  Bring to boiling; reduce heat.  Cover and simmer about 15 minutes or till okra is tender.  Discard bay leaves. Serve in bowls with rice. If desired, stir 1/4 to 1/2 tsp filé powder into each serving.  Makes about 7 cups.

Recipe courtesy of Better Homes & Gardens

Photo by me, mylittlefoodspot