Black Beans and Rice

image courtesy allrecipes

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups water
1 chicken bouillon cube
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained (Home Plus)


Directions
1.In a large pot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
2.Add the water and bouillon, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Add diced tomatoes, sauted bell peppers, or jalapenos to add some more flavors! :)

Top with sour cream and cheese and devour!

Courtesy allrecipes.com

Mexican Rice

Image courtesy homesicktexan.com

1 cup of rice
2 cups of chicken broth (bouillon cubes)
1 tablespoon of butter
1 tablespoon of olive oil
1 small onion, diced
4 cloves of garlic, minced
1/4 cup of tomato paste (I would start with a little less and work up to taste)
1 tablespoon of lime juice
1/2 cup of cilantro (if you want it... nicedeli.com)
1 tablespoon of cumin (You can use less if you prefer, I just like the flavor.)
Salt to taste

Method:
1. Add rice, chicken broth and butter into a pot.
2. Bring to a boil on high, stir once and cover.
3. Simmer on low for 20 minutes, then remove from heat and keep covered for 5 to 10 minutes longer. (If you have a rice cooker.... you can cheat with that)
4. Meanwhile, in a skillet, cook onions in oil for 10 minutes or until just about to brown.
5. Add garlic to pan and cook for one minute. Stir in tomato paste and cumin and cook for one minute.
6. Mix in cooked rice, lime juice and cilantro, and season to taste.
Serves 4-6
Notes: Can add fresh peas, diced carrots and/or chopped Serrano or jalapeno chiles.

Courtesy homesicktexan.com

Curry Pineapple Fried Rice

*This is a great way to use leftover rice and it is budget friendly!!! serves 4

2 C cooked and chilled rice
2-3 Chicken breasts or 2 cups shrimp
1 small can pineapple chunks
2-3 T sesame oil
3 eggs
2-3 tsp yellow curry
3 tsp soy sauce
6-8 button mushrooms
3 green onions
1 large carrot
2 T canola oil



Directions:
1. Slice mushrooms, onions and shred carrot. Cut chicken into bite sized pieces.
2. Heat pan or wok to medium high heat. Add Canola oil and lightly brown chicken.
3. In seperate bowl wisk eggs, soysauce and curry powder together.
4. Add mushrooms, onions and carrots to pan with chicken. Stir for a couple minutes.(This is where you would add shrimp)
5. Add sesame oil and then pour in eggs.
6. Stir eggs constantly, it will not take long for them to scramble...
7. When eggs are a runny scramble, add chilled rice and keep stirring. (It is best to add the rice with your hands and to break up the rice with your fingers as you add it.)
8. Add pineapple chunks and fry until rice is slightly browned. (you can also add some of the pineapple juice or just drink it!)
9. Serve warm and add more soy sauce if needed. Leftovers reheat well.
(courtesy Lindsey Lett)

Picante Chicken Rice Burritos

Directions
1.To Make Chicken Mixture: In a large skillet over medium heat, melt butter and saute green onion and garlic until soft; stir in chicken, chili powder, 1/4 cup broth and 3/4 cup picante sauce. Heat through, then set aside.
2.To Make Rice: In a large saucepan, bring rice and remaining 2 1/4 cups broth to a boil. Reduce heat, cover pan and simmer for 20 minutes. Stir in remaining 1 1/4 cups picante sauce, cover and simmer for another 5 to 10 minutes or until rice is tender.
3.Meanwhile, preheat oven to 375 degrees F (190 degrees C).
4.To Assemble Burritos: Stir chicken mixture into rice, then add olives and 2 cups of the cheese. Mix well. Spoon 1 cup of filling onto each tortilla, off center. Fold sides and ends over filling, then roll up. Arrange filled tortillas in two 9x13 inch baking dishes and sprinkle remaining cup of cheese on top.
5.Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until heated through.

*Ovenless Chefs: Omit the baking instructions and just mix all ingredients minus the cheese in a pot until warmed through. Scoop onto tortilla, top with cheese, roll up and devour! :)

(courtesy allrecipes.com)

Mexican Rice

Ingredients:
1 cup of rice
2 cups of chicken broth
1 tablespoon of butter
1 tablespoon of olive oil
1 small onion, diced
4 cloves of garlic, minced
1/4 cup of tomato paste
1 tablespoon of lime juice
1/2 cup of cilantro
1 tablespoon of cumin (You can use less if you prefer, I just like the flavor.)
Salt to taste

Method:
1. Add rice, chicken broth and butter into a pot.
2. Bring to a boil on high, stir once and cover.
3. Simmer on low for 20 minutes, then remove from heat and keep covered for 5 to 10 minutes longer.
4. Meanwhile, in a skillet, cook onions in oil for 10 minutes or until just about to brown.
5. Add garlic to pan and cook for one minute. Stir in tomato paste and cumin and cook for one minute.
6. Mix in cooked rice, lime juice and cilantro, and season to taste.
Serves 4-6
(courtesy homesicktexan)

Red Beans and Rice

Ingredients:
16 oz. red beans, soaked
1 tablespoon of bacon grease (can substitute canola or olive oil if you prefer)
1 bell pepper, chopped
1 medium yellow onion, chopped
2 celery ribs, diced
6 cloves of garlic, minced
1/4 pound of andouille sausage, cubed
1/2 cup of parsley, minced
2 bay leaves
1 teaspoon of dried thyme or 1 sprig fresh
1 teaspoon dried leaf oregano
1 teaspoon sweet paprika
1 tablespoon Worcestershire
Cayenne, salt and black pepper to taste
2 smoked ham hocks
8 cups of chicken broth or water
4 green onions, green part chopped (save the white for another use)
6 cups of cooked rice

Method:
After cleaning and sorting, soak your beans in water overnight.

In a large pot on medium heat, sauté in bacon grease the onion, celery and bell pepper for 10 minutes. Add the garlic and sausage to the pot and cook for two minutes. Add the rest of the ingredients to the pot except for the green onions.

Turn up the heat to high and bring to a boil. Let it boil for 20 minutes and then turn the heat to low, cover the pot, and let it simmer for 40 minutes.

After 40 minutes, take off the lid, stir the pot and continue to let it simmer for two hours. You might check back on it every once in a while to make sure there’s still enough liquid in the pot.

At this time, test your beans—they should be soft, but if not, continue to cook on low until they are.

When the beans are ready, with a wooden spoon smash a few of them against the side of the pot—this will make your beans extra creamy.

Pour the beans over rice, and garnish with the green onions. A few shakes of some Louisiana hot sauce such as Tabasco or Crystal is a good addition as well.

Serves six
(courtesy homesicktexan)

Universal Pilaf Recipe

(Mix and match with whatever you have!)

Grain: One cup of uncooked brown or white rice, bulgur, or couscous

Fat: Two Tbsp. olive oil, vegetable oil, or butter

Base vegetable: 2-3 cloves garlic, minced, plus one of the following, chopped: one small onion, three shallots, or one small leek (white part only)

Liquid: 2 cups vegetable broth, chicken broth, water, or cooking water from boiled vegetables

Meat or protein: ¾ c. chopped cooked chicken, cooked beans, fish, hamburger, or cubed pork or beef

Additional vegetable: ½ cup peas, chopped carrots, frozen corn, chopped green pepper, celery, and/or other favorite vegetable

Seasoning: salt, pepper, and whatever else works with your chosen ingredients



Directions: Heat fat in large skillet. Add base vegetables and cook until golden and translucent. Add protein. Add grain and fry for a minute or so to coat with the fat. Add liquid and bring to a boil. Add remaining vegetables, season, stir, return to a boil, and lower heat so it just simmers; cover. Check often. If using whole grains, may take up t o 40 minutes to cook; white rice will only take about 15 minutes. Don’t stir too much. When liquid is completely absorbed, it is done. Stir, season to taste, and serve.
(courtesy Rebecca Navokovich)

Stuffed Pepper Soup

2 lbs. ground beef

28 oz. tomato sauce

2 c. cooked rice

2 c. chopped green pepper

2 beef bouillon cubes

¼ c. brown sugar (*I use less or leave it out)

2 tsp. salt

1 tsp. pepper



Brown beef; drain. Add remaining ingredients and bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until peppers are tender.
(courtesy Rebecca Navokovich)

Julie Sanchez's Peanut Butter Chicken (recipe from Zaire – a typical North/Central African dish)

4-5 boneless, skinless chicken breasts, whole or cut into chunks

2 Tbsp. oil

1 c. water

1 tsp. curry

15 oz. tomato sauce

1 small onion, chopped or wedged

1/3 c. peanut butter

¼ tsp. basil

Chilies, diced (amount depends on how hot you like your food!)

Cooked rice



Fry chicken in oil until golden brown. In separate bowl, mix together water, curry, tomato sauce, and onions. Pour mixture over chicken in frying pan and simmer 20 minutes. Add the chilies; simmer 5 more minutes. Just before serving, stir in peanut butter and add basil. Serve over rice.
(courtesy Rebecca Navokovich)

Quick Jambalaya

1 Tbsp. oil

½ c. chopped onion

½ c. chopped green pepper

2 c. chopped, cooked chicken

2 c. cooked rice

15 oz. can kidney beans

14 oz. can diced tomatoes, undrained

1 c. salsa

1 tsp. dried thyme

1 tsp. salt



In large skillet, cooked onion and peppers in oil until tender. Stir in remaining ingredients. Bring to a boil; reduce heat and simmer 10-15 minutes.
(courtesy Rebecca Navokavich)

Beefy Mushroom Barley Soup

1 pound cubed beef stew meat
1 tablespoon vegetable oil
2 cups water
2 tablespoons margarine
2 large carrots, diced
3 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
1 pound fresh mushrooms, sliced
6 cups water
3 cubes beef bouillon cube
1/4 cup pearl barley
1/4 cup sour cream
Directions
1.Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
2.In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
3.Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

(You can substitute rice for barley if needed)
(courtesy allrecipes.com)

Picante Chicken

6 boned and skinned chicken breast
3/4 cup onion, chopped
4 large garlic cloves, minced
1 1/4 cups picante sauce, mild to medium
1 1/2 cups chicken broth
1 1/2 cups white rice (not instant)
1/2 cup cheddar cheese, grated
1 medium tomato, chopped
1 ripe avocado, peeled and sliced

1. Salt chicken breasts. Set aside.
2. In 10" skillet with tight fitting lid, cook onion and garlic until tender.
3. Add chicken broth and salsa. Bring to a boil.
4. Stir in rice. Arrange chicken breasts over rice.
5. Cover. Reduce heat and simmer 20 minutes or until water is gone and rice is done.
6. Garnish with cheese, tomato and avacado.
(courtesy Sharon Garrett)

Ann's Dirty Rice

Ingredients
1 pound ground beef
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 teaspoons beef bouillon granules
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
2 cups water
1 cup uncooked white rice
Directions
1.Heat a large skillet over medium-high heat and stir in the ground beef, onion, green and red peppers, beef bullion, salt, seasoned salt, and pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the water and rice. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
(courtesy allrecipes.com)

Chicken, Millet and Mushroom One-Skillet Meal

Serves 6 to 8
This complete meal is simple to prepare and packed with flavor and nutrition. Use kale or spinach instead of the Swiss chard, if you like. Or substitute chicken legs or quartered breasts for the thighs, too.

Ingredients
2 tablespoons canola or olive oil, divided
8 (about 2 1/2 pounds) skinless bone-in chicken thighs
Salt and pepper to taste
1 large yellow onion, chopped
1/2 pound cremini or button mushrooms, sliced
1 cup uncooked millet
3 cloves garlic, finely chopped
1/2 cup white wine
2 cups low-sodium chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
3 cups shredded Swiss chard (without stems)

Method
Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat. Season chicken with salt and pepper, then arrange 4 of the thighs in the skillet. Cook, flipping once, until deep golden brown all over, about 10 minutes total. Transfer chicken to a large plate; repeat process with remaining 1 tablespoon oil and remaining thighs.

Once all of the thighs are browned and transferred to the plate, add onions, mushrooms and millet to the same skillet and cook, stirring often, for 5 minutes. Add garlic and cook 1 minute more. Stir in wine, broth, thyme, rosemary, salt and pepper. Nestle chicken into skillet, submerging it in the millet and vegetables; bring to a boil. Cover, reduce heat to medium-low and cook until chicken is almost cooked through, about 25 minutes. Uncover skillet and gently stir in chard. Cover skillet and cook until millet and chard are tender and chicken is cooked through, about 10 minutes more.

You can substitute rice for millet... whatever that is anyways! haha!
(recipe courtesy wholefoodsmarket.com)

Chicken and Wild Rice Soup with Mushrooms

(Recipe courtesy of Whole Foods)
Serves 6
This recipe is a great way to stretch your dollar at the grocery store and satisfy a crowd at the same time. When a cold or flu hits your house, this tasty soup nurses little ones back to healthy with whole grain nutrition, too.

Ingredients
1 tablespoon olive oil
1 (8-ounce) package sliced mushrooms
1 cup chopped onion
6 cups low-sodium chicken broth
1 pound boneless skinless chicken breasts or thighs, cut into (1-inch) cubes
3/4 cup long grain wild rice or wild rice blend
2 tablespoons chopped garlic
1 bay leaf
1/4 cup chopped parsley
Salt and pepper to taste


Method
Heat oil in a large pot over medium high heat. Add mushrooms and onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add broth, chicken, rice, garlic and bay leaf, cover and bring to a simmer. Reduce heat to medium low and simmer until rice and chicken are cooked through and tender, about 45 minutes. Remove and discard bay leaf then stir in parsley, salt and pepper and serve.
Click here for more info!
This would be a great recipe to cook in large batches and freeze for future quick meals! :)

* Made this today and let me just say... yum! I made a few modifications due to availability of supplies and using up what I had.
->Instead of Chicken broth, I used bouillon cubes. 6 to be exact and then 5 1/4 C water.
->I used half yellow onion and half green onions. The green onions just have such a rich flavor!
-> I also added a couple tablespoons of shredded Carrot.
-> Lastly, I did not have Bay leaves on hand, so I put in about a 1/2 tsp thyme, 1/2 tsp of rosemary and 2 Tbsp dried parsley instead of fresh.
-->> OH, and I used leftover white rice from the fridge and shredded some pre-cooked chicken. I am not a fan of Chicken "cubes" in my soup... I would much rather have shredded any day!
Any who... it turned out rich and creamy! The starch from the white rice really helped to thicken it up a bit and now my kitchen smells oh so good!