Baked Rice with Green Chiles
3 cups cooked white rice
1 cup sour cream
1/2 cup shredded Monterey Jack cheese (2 ounces)
1/2 cup shredded Cheddar cheese (2 ounces)
1 teaspoon chile powder (1 to 2 teaspoons)
2 (4 ounce) cans chopped green chiles — drained
Heat oven to 350ş. Mix all ingredients in ungreased 2-quart casserole.
Bake uncovered 30 minutes.
Bake:
“0:30″
Per serving: 345 Calories (kcal); 17g Total Fat; (45% calories from fat); 11g Protein; 37g Carbohydrate; 42mg Cholesterol; 165mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
NOTES : TIP
Want to reduce fat and calories? Use low-fat or fat-free sour
cream and reduced-fat cheeses.
Baked Chicken and Rice
1 2 1/2 pound cut-up broiler-fryer chicken (2 1/2 to
3-pounds)
3/4 teaspoon salt
1/4 teaspoon paprika (1/4 to 1/2 teaspoon)
1/4 teaspoon pepper
2 1/2 cups chicken broth
1 cup uncooked regular long grain rice
1 medium onion — chopped (about 1/2 cup)
1 clove garlic — finely chopped
1/2 teaspoon salt
1 1/2 teaspoons chopped fresh oregano
OR
1/2 teaspoon dried oregano leaves
1/8 teaspoon ground turmeric
1 bay leaf
2 cups shelled fresh green peas*
Pimiento strips
Pitted ripe olives
Heat oven to 350ş. Place chicken, skin sides up, in ungreased rectangular
baking dish, 13 × 9 × 2 inches. Sprinkle with salt, paprika and pepper.
Bake uncovered 30 minutes.
Heat broth to boiling. Remove chicken and drain fat from dish. Mix broth,
rice, onion, garlic, salt, oregano, turmeric, bay leaf and peas in baking
dish. Top with chicken. Cover with aluminum foil and bake until rice and
thickest pieces of chicken are done and liquid is absorbed, about 30
minutes. Remove bay leaf. Top with pimiento strips and olives.
Description:
“This hearty favorite is based on a traditional Spanish recipe, Arroz
con Pollo, “chicken with rice.” A specialty of Mexico and Puerto Rico,
this classic dish is especially popular in the southwestern United
States.”
Per serving: 454 Calories (kcal); 20g Total Fat; (41% calories from fat); 31g Protein; 34g Carbohydrate; 93mg Cholesterol; 858mg Sodium
Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
NOTES : *1 package (10 ounces) frozen green peas, thawed and drained, can
be substituted for the fresh green peas.
Almond Pilaf
1 1/2 cups uncooked regular long grain rice
1 medium onion — chopped (about 1/2 cup)
1/4 cup margarine or butter (1/2 stick)
1/2 teaspoon ground allspice
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon curry powder
1/8 teaspoon pepper
3 cups hot chicken broth
1/4 cup slivered blanched almonds
Heat oven to 350ş. Cook rice and onion in margarine in 10-inch skillet,
stirring frequently, until onion is tender. Stir in allspice, turmeric,
salt, curry powder and pepper. Place in ungreased 2-quart casserole. Stir
in broth.
Cover and bake about 40 minutes or until liquid is absorbed and rice is
tender. Stir in almonds.
Per serving: 225 Calories (kcal); 9g Total Fat; (35% calories from fat); 5g Protein; 30g Carbohydrate; 0mg Cholesterol; 422mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Brown Rice-Almond Pilaf: Substitute brown rice for the regular
rice. Bake 60 to 70 minutes.
Spanish Rice
1 medium onion
1 small green bell pepper
2 tablespoons vegetable oil
1 cup uncooked regular long-grain white rice
2 1/2 cups water
1 teaspoon salt
3/4 teaspoon chili powder
1/8 teaspoon garlic powder
1 (8 ounce) can tomato sauce
Peel and chop the onion. Cut the bell pepper lengthwise in half, and cut
out seeds and membrane. Chop the bell pepper.
Heat the oil in the skillet over medium heat 1 to 2 minutes. Cook the
onion and uncooked rice in the oil about 5 minutes, stirring frequently,
until rice is golden brown.
Remove the skillet from the heat. Stir in the bell pepper, water, salt,
chili powder, garlic powder and tomato sauce. Heat to boiling over high
heat, stirring occasionally.
Once mixture is boiling, reduce heat just enough so mixture bubbles
gently. Cover and cook about 25 minutes, stirring occasionally, until rice
is tender and tomato sauce is absorbed. You may have to lower the heat as
the mixture becomes thicker.
Cook:
“0:30″
Per serving: 266 Calories (kcal); 7g Total Fat; (24% calories from fat); 5g Protein; 46g Carbohydrate; 0mg Cholesterol; 889mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
Serving Ideas : Serve with warmed tortillas or toasted pita bread wedges and, for dessert, cool sherbet or sorbet.
NOTES : Essential Equipment: large skillet (about 10-inch size)
Tips
For extra flavor, sprinkle 1/4 cup shredded Cheddar cheese over
Spanish Rice just before serving.
Fried Rice
Hot Cooked Rice — (below)
1 cup bean sprouts
3 ounces mushrooms
2 medium green onions with tops
1 tablespoon vegetable oil
2 eggs
1 tablespoon vegetable oil
3 tablespoons soy sauce
Dash pepper
HOT COOKED RICE
1 cup uncooked regular long-grain white rice
2 cups water
Prepare Hot Cooked Rice. While the rice is cooking, continue with the
recipe. If the rice is done before you need it, just remove the rice from
the heat and let it stand a few minutes until you’re ready.
Rinse the bean sprouts with cool water, and drain in a strainer. Cut off
the ends of the mushroom stems, and slice the mushrooms. You should have
about 1 cup. Peel and slice the green onions.
Heat 1 tablespoon oil in the skillet over medium heat 1 to 2 minutes. Cook
the mushrooms in the oil about 1 minute, stirring frequently, until they
are coated with oil.
Add the bean sprouts, onions and rice to the mushrooms. Stir-fry with a
turner or large spoon, lifting and stirring constantly, until the mixture
is hot. Remove the skillet from the heat.
Beat the eggs slightly in a small bowl with a fork. Push the rice mixture
to one side of the skillet. Add 1 tablespoon oil to the cleared spot, then
pour the eggs into this spot. Cook over medium heat, stirring constantly,
until eggs are thickened and cooked but still moist.
Stir the eggs and rice mixture together. Stir in the soy sauce and pepper.
HOT COOKED RICE:
Heat the rice and water to boiling in the saucepan over high heat,
stirring occasionally to prevent sticking. Once mixture is boiling, reduce
heat just enough so mixture bubbles gently. Cover and cook about 15
minutes or until rice is fluffy and tender.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:30″
Per serving: 284 Calories (kcal); 9g Total Fat; (30% calories from fat); 8g Protein; 41g Carbohydrate; 94mg Cholesterol; 809mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: 2-quart saucepan; 10-inch skillet
Tips
Cook extra rice the next time you are serving it with another
meal. Refrigerate or freeze the leftover rice (you’ll need about 3
cups) in an airtight container, and use it for Fried Rice.
Substitute ingredients in Fried Rice to suit your taste. Use
chopped green bell pepper or sliced water chestnuts, or add
leftover ham or chicken. Make it exactly as you like it.
Holiday Rye Bread
3 cups all-purpose flour (3 to 3 1/2 cups)
1/3 cup sugar
1 tablespoon grated orange peel
2 1/2 teaspoons salt
2 teaspoons fennel seed
2 packages Fleischmann’s® Active Dry Yeast — * see note
1 cup beer or malt liquor
1/2 cup water
1/4 cup light molasses
2 tablespoons butter or margarine
2 1/2 cups medium rye flour
Molasses glaze
MOLASSES GLAZE
2 tablespoons molasses
2 tablespoons water
In large bowl mix 1 1/2 cups all-purpose flour, sugar, orange peel, salt,
fennel seed and undissolved yeast.
Heat beer, water, molasses and butter to 125ş to 130şF; add to dry
ingredients. Beat 2 minutes at medium speed of electric mixer, scraping
bowl occasionally. Add 1/2 cup all-purpose flour; beat at high speed 2
minutes scraping bowl occasionally. Stir in rye flour and enough remaining
all-purpose flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 8 to 10
minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; turn out onto lightly floured surface. Divide into 4
equal pieces. Roll each to 10 × 6-inches. Roll each up tightly from long
side, as for jelly roll, tapering ends; pinch seams to seal. Place on
greased baking sheets. Cover; let rise in warm, draft-free place until
doubled in bulk, about 1 hour.
With sharp knife, make 3 diagonal cuts on top of each loaf; brush with
molasses glaze. Bake at 375şF for 15 minutes; brush loaves with glaze.
Bake additional 10 minutes or until done. Remove loaves from oven and
brush again with glaze. Cool on wire racks.
____________________
Molasses Glaze: Mix 2 tablespoons of molasses with 2 tablespoons of water
until well blended.
Yield:
“4 Loaves”
Per serving: 134 Calories (kcal); 1g Total Fat; (9% calories from fat); 3g Protein; 27g Carbohydrate; 3mg Cholesterol; 235mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates
NOTES : *To save up to 50% rising time use Fleischmann’s® Rapid Rise
Yeast. Follow above directions except reduce first rising: cover
kneaded dough and let rest on floured surface 10 minutes. Proceed
with recipe.
WILD RICE CASSEROLE
1 1/2 c. uncooked long-grained rice
1/2 c. uncooked wild rice
1 envelope dry onion soup mix
1 tbsp. snipped parsley (optional)
4 c. water
1 bunch green onions, chopped
8 oz. fresh or canned mushrooms, sliced
1/4 c. butter or margarine, melted
Combine all ingredients. Pour into lightly greased slow cooker. Cover, cook on high 2 1/2 hours, stirring occasionally.
TURKEY AND RICE CASSEROLE
2 cans cream of mushroom soup
3 cups water
3 cups converted long-grain white rice (uncooked)
1 cup thinly sliced celery
1 to 2 cups cubed cooked turkey
2 cups frozen mixed vegetables (peas & carrots, oriental mix, etc.)
1 teaspoon poultry seasoning
1 tablespoon dried minced onion
Pour soup and water into Crock Pot and stir to combine. Add remaining ingredients and mix well. Cover and cook 6 to 8 hours on low or 3 to 4 hours on high. Add soy sauce if desired.
RICE PUDDING WITH FRUIT
1/2 gallon milk*
1 cup uncooked rice
1 cup sugar
3 tablespoons cold margarine
1/4 teaspoon salt, optional
1 teaspoon vanilla extract
1/2 cup dried apricots or peaches, minced
1/4 teaspoon ground cinnamon
*Use half nonfat and half whole milk or all nonfat for lower fat content. Can substitute evaporated milk for a very rich flavor.
The cooking time will vary greatly, anywhere from 1 1/2 to 3 1/2 hours. The longer it cooks, the thicker it will be. It is important to have the dried apricots minced. Put all ingredients into the slow cooker/Crock Pot. Stir to blend well. Cover and cook on high for 1 1/2 hours; stir once after about an hour. Or, cook on high for the first 30
minutes, turn to low and cook as long as desired. Check after the first 2 hours of low cooking and stir. If the rice is not absorbing the milk quickly enough, turn the slow cooker/Crock Pot up to high again. Keep cover on at all times.
Slow Cooker temperatures vary widely among different brands. Only experimentation can tell you the correct amount of time for cooking in your slow cooker/Crock Pot. Rarely will a slow cooker/Crock Pot recipe fail, though, as the long, slow cooking process does not require precise timing.
Serves 8.
RICE PUDDING
* 2 1/2 c. cooked rice
* 1 1/2 c. scalded milk
* 2/3 c. white or brown sugar
* 3 eggs, beaten
* 1 tsp. salt
* 2 tbsp. vanilla
* 1 tsp. cinnamon
* 1 tsp. nutmeg
* 1/2 c. raisins
* 3 tbsp. soft butter
Combine all ingredients. Pour into lightly greased Crock Pot. Cook on high 1 to 2 hours. Stir during first 30 minutes. Recipe can be doubled.
RED RICE
* 4 to 6 slices bacon, fried & crumbled
* 1 large onion, coarsely chopped
* 2 cans chopped tomatoes, (15 oz each)
* 1 cup converted rice
* 1/2 to 1 cup cooked chopped ham
* salt and pepper, to taste
* 1/8 teaspoon hot pepper sauce, or to taste
Fry bacon; drain and crumble. Cook onion in bacon grease just until softened. Combine all ingredients in the slow cooker/Crock Pot. Cover and cook on low for 6 to 7 hours, or until rice is tender but not mushy.
Serves 6 to 8
PHEASANT AND WILD RICE
1 cup raw wild raw rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mushrooms
2 1/2 cups water
2 pheasants, cut up, flour and brown
1 pkg instant onion soup mix
Mix rice, canned soup, water, mushrooms and water together in slow cooker/Crock Pot. Place pheasants in slow cooker/Crock Pot (I never brown mine, I just put them in and they come out fine). Sprinkle with onion soup mix. Cover. Cook on low 6 to 8 hours. Add a splash more water if rice is looking dry towards end of cooking time.
CROCKPOT COSTA RICAN BEEF & VEGETABLE SOUP WITH YELLOW RICE
Yield: 6 servings
2 lb Lean, boneless beef chuck in 1 1/2 inch cubes
1 lg Onion, thinly sliced
1 c Celery, thinly sliced
3 Cloves garlic, minced
1 Dry bay leaf
1 lg Red bell pepper, seeded and cut into thin, bite-size strips
1 1/2 c Water
2 Cans (about 14 1/2 oz.@) Beef broth
***YELLOW RICE***
1 lg Ear corn, cut into 3/4 inch thick slices
4 c Coarsely shredded cabbage
1/3 c Lightly packed cilantro leaves
Salt and pepper
THE SOUP: Arrange beef cubes slightly apart in a single layer in a shallow baking pan. Bake in a 500 oven until well browned (about 20 minutes). Meanwhile, in a 3 1/2 quart or larger crockpot, combine onion, celery, garlic, bay leaf and bell pepper. Transfer browned beef to crockpot. Pour a little of the water into baking pan, stirring to dissolve drippings and pour into crockpot. Add broth and remaining water. Cover and cook on low about 8 hours. About 15 minutes before
beef is done, prepare Yellow Rice. While rice is cooking, increase cooker setting to high; add corn. Cover; cook for 5 minutes. Add cabbage; cover and cook until cabbage is bright green, 8 to 10 more minutes. Stir in cilantro; season with salt and pepper. Ladle soup into wide, shallow bowls; add a scoop of rice to each.
THE RICE:
1 tablespoon salad oil
1 small onion, finely chopped
1 cup long-grain white rice
1/4 teaspoon ground turmeric
1 3/4 cups water
Heat oil in 2-quart pan over medium heat. Add the onion; cook, stirring until onion is soft but not browned, (3 to 5 minutes). Stir in the rice and tumeric; cook, stirring occasionally, for about 1 minute. Pour in the water and reduce heat to low and cook until rice is tender, about 20 minutes.
CROCKPOT COCONUT THAI SHRIMP AND RICE
2 (10 oz.) cans chicken broth
1 cup water
1 tsp. coriander
1/2 tsp. cumin
1 tsp salt
1/2 tsp cayenne pepper
zest and juice of 2 limes (1/3 cup of juice)
7 cloves minced garlic
1 TBLSP. minced fresh ginger
1 medium onion chopped
1 red bell pepper chopped
1 carrott peeled and shredded
1/4 cup flaked coconut
1/2 cup golden raisins
2 cups converted rice
1 lb. peeled and deveined jumbo cooking shrimp (thawed if frozen)
2 oz. fresh snow peas cut into strips
toasted coconut for garnish (optional)
In a 5 qt cp, combine chicken broth, water, coriander, cumin, salt, cayenne pepper, lime zest, lime juice, garlic and ginger. Stir in onion, pepper, carrot, coconut, raisins and rice.
Cover and cook on low 3 1/2 hours, or until rice is tender. Check after 3 hours and if liquid is absorbed, but rice is not tender, add 1 more cup water. When rice is tender, stir in shrimp and snow peas. Cook 30 minutes longer. Sprinkle with toasted coconut and serve.
CROCKPOT CHICKEN AND RICE II
3/4 c. rice
1 can cream of celery soup
1 can cream of mushroom soup
1 sm. can whole mushrooms
1 sm. jar pimento strips, drained
1/2 green pepper, chopped
1/2 onion, chopped
1 can water chestnuts, drained, sliced
8 to 12 chicken breasts, halved
Grated Parmesan cheese
Place rice in crock pot. Combine remaining ingredients except chicken and cheese in bowl. Mix well. Pour half of mixture over rice. Place chicken on top. Pour remaining soup mixture over all. Cook on high for 3 hours or until chicken is tender. Garnish with cheese.
CROCKPOT CHICKEN AND RICE I
Boneless, skinless chicken breast (2-3 lbs)
Chicken Flavored Rice (I use Lipton)
Cream of Celery soup
Cream of Chicken soup
1 cup water
Salt
Put rice in crockpot, and water. Combine soups and layer on top of rice. Salt chicken and layer chicken in pot. Set on high for 4-5 hours or low or auto shift for 7-10 hours.
CROCKPOT CAJUN SAUSAGE & RICE
8 oz Kielbasa sausage, cut in 1/4″ slices
1 (14 1/2oz) can diced Tomatoes with liquid
1 medium Onion, diced
1 medium Green Pepper, diced
2 Celery stalks, thinly sliced
1 TBSP Chicken bouillon granules
1 TBSP Steak sauce
3 Bay leaves or 1 tsp dried Thyme
1 TSP sugar
1/4 to 1/2 TSP Hot Pepper sauce
1 cup uncooked instant Rice
1/2 cup chopped Parsley (optional)
Combine sausage, tomatoes, onion, green pepper, celery bouillon, steak sauce, bay leaves, sugar and hot pepper sauce in crockpot. Cover and cook on LOW for 8 hours.
Remove bay leaves; stir in rice and 1/2 cup of water. Cook an additional 25 minutes. Stir in parsley if desired.
Makes 5 servings
CROCKPOT BROWN RICE AND CHICKEN
1 c. diced cooked chicken
2 onions, chopped
2 stalks celery, chopped
2 c. cooked brown rice
1/4 c. dry white wine
2 c. chicken broth
1 c. sliced almonds
Combine all ingredients in slow cooker. Cook on low 6 to 8 hours or on automatic 4 to 5 hours. Serve with sliced almonds lightly toasted.
Rice Omelet
3/4 cup cooked rice
salt to taste
1/2 cup grated cheese
fresh gound pepper to taste
1/2 cup pepperoni — 1/4″ cubes
3 tablespoon butter
8 eggs
In a bowl,with a fork blend the rice,cheese and pepperoni.Beat the eggs in
a separate bowl just long enough to mix the whites and yolks;then season
lightly with salt and pepper.In a large frying pan or omelet pan,over
medium high heat,melt the butter,being sure the entire bottom of the pan
is coated.Pour the eggs into the pan and cook for an omelet,lifting the
cooked part of the eggs to allow the uncooked part to run under,and
shaking the pan when the bottom starts to set. While the top is still
moist,spoon the rice filling down the center of the omelet.Fold over,and
cook just long enough to heat the filling and melt the cheese.Or,if you
prefer,cook individual omelets,using 2 or three eggs per person,and divide
the filling among the omelets.
Makes 3 to 4 servings…
CREAMY CHICKEN AND RICE
* chicken tenders (3 per person)
* cream of mushroom soup
(1 can for 2-3 people, 2 for 4-6)
* Mrs. Grass Onion Soup Mix (1 per each can of soup)
* 1Tbsp olive oil
* long grain brown rice (1 cup per can of soup)
* 1Tbsp whole thyme, crushed
* S&P to taste
* desired amount of broccoli florettes (optional)
* diced red pepper (optional)
When using brown rice, you need 2 1/4 cups liquid for each 1 cup rice. So I empty my can of soup into a measuring cup, and add water (or white wine) to equal 2 ½ (not a typo, you need the extra for the onion soup mix). Heat olive oil in a saute pan, and add rice until it begins to crackle, but not brown. This will make the rice dense, and help it keep it’s shape while cooking. Whisk together the soups and additional H2o, herbs and seasonings. Combine all ingredients (except veggies) in
crockpot, and cook on high 4-6 hours, or 8-10 hours on low. During last 30-45 minutes, add desired veggies.
Great with crusty bread, and a fresh salad.
BEEF AND RICE CASSEROLE
1 lb. hamburger, browned & drained
1 sm. onion, sliced very thin
1/2 c. celery, sliced
1 tsp. soy sauce
1/8 tsp. oregano
1 can cream of chicken soup
1 c. rice, cooked
Toasted slivered almonds (optional)
Combine cooked beef and all other ingredients except rice and almonds in cooker. Cook on High for 3 hours. Add rice and serve with toasted almonds (optional).
Yields: 6 servings.
DIABETIC GLORIFIED RICE 2
1/2 c. uncooked rice, not instant
1 (20 oz.) can crushed pineapple in its own juice
1 (3 oz.) pkg. sugar-free fruit flavored gelatin
1 c. boiling water
1 c. (scant) pineapple juice, drained from can
1/4 c. chopped maraschino cherries (if desired for color)
1/2 pt. heavy cream
Cook rice according to package directions. Drain and set aside. Drain pineapple, reserving 1 cup juice. Dissolve gelatin in boiling water. Add pineapple juice. Stir in well drained rice. The cooked rice will absorb the color and flavor of the gelatin. Mix well and chill until thickened, but not quite set. Add drained pineapple and cherries (if desired). Fold in cream that has been whipped. Chill.
Serves 8.
NEXT–DAY TURKEY AND RICE
1 egg, slightly beaten
1/2 c. cooked, enriched rice
2 oz. cooked turkey
1/2 med. green pepper, chopped
1 oz. onion, chopped
3/4 tsp. monosodium glutamate (optional)
1/4 tsp. soy sauce
Pinch garlic salt
Cook egg in non-stick skillet over medium heat. Cook until cooked throughout. Cut in bite-size pieces. Add all remaining ingredients; mix well. Cook until heated throughout.
Makes 1 serving.
CHICKEN AND RICE
1 cut-up chicken
1 pkg. herb rice mix (Uncle Ben’s long grain wild rice - not instant)
1 can cream of celery soup
1 pkg. onion soup mix
2 soup cans water
Pour dry rice in buttered roasting pan, place chicken parts on top. Sprinkle onion soup mix on top. Mix soup and water, pour over chicken.
Bake 350 degrees for 2 hours. 1/2 hour before done, pour melted butter over chicken.
BUSY DAY CHICKEN & RICE
1 c. uncooked rice
1 chicken, cut up
1 stick oleo
1 pkg. dry onion soup mix
4 c. boiling water
Salt & pepper to taste
preheat oven to 350 degrees. Grease bottom of 13″x9″x2″ pan. Cover bottom evenly with rice. Arrange chicken pieces on rice. Dot with oleo or margarine. Sprinkle dry onion soup over all. Salt and pepper to taste. Pour boiling water over all.
Bake 1 hour. If browner chicken is desired brown before placing on rice.
CHICKEN & RICE CASSEROLE
1 c. uncooked rice
1 can cream of chicken soup
1 pkg. Good Season Italian dressing mix
2 c. boiling water
2 1/2-3 lb. cut up chicken or chicken breasts
Wash and drain rice. Spread in 9 x 13 inch baking dish or 3 quart casserole. Mix soup, Italian dressing mix and water. Stir into rice, salt and pepper, chicken pieces. Lay skin side up on top of rice mixture. Cover tightly with foil and cook for 1 hour at 350 degrees. Uncover and cook for 20 minutes longer to dry rice.
Put casserole under broiler for a few seconds to brown chicken. Serves 6-8. *Cream of mushroom soup can be substituted for the cream of chicken soup.
CHICKEN RICE BAKE
1 1/2 c. regular rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 3/4 c. milk
1 cut up fryer
1 pkg. onion soup mix
Grease bottom of 13 x 9 x 2 inch pan. Add rice to make bottom layer. Combine soups and milk. Heat and pour over rice. Lay chicken pieces on top. Scatter onion soup mix over top. Cover with foil. Bake in slow oven (325 degrees) for 2 hours.
CHICKEN WITH RICE
1 med. onion, chopped
2 tbsp. butter
1 tbsp. olive oil
2 lb. chicken breasts, thighs or drumsticks
Salt & pepper
3 tbsp. dry, white wine
1 lb. fresh tomatoes, peeled & chopped
1/2 c. tomato sauce
1 c. rice
1/4 c. butter
Grated Romano or Parmesan cheese
In a large saucepan, saute onion in butter and oil. Add chicken to onion and brown well on all sides; salt and pepper lightly. Add wine and simmer 5 minutes. Stir in tomatoes and tomato sauce diluted in 2 cups of water; simmer 15 minutes or until chicken is tender. Remove chicken to platter; cover and set aside. Measure liquid; add hot water to equal 3 cups. Bring to a boil; add rice and simmer 20 minutes or until rice is tender. Stir occasionally. Adjust seasoning if needed. Gently melt butter and pour over rice. Top with chicken; cover and keep warm.
To serve, spoon rice on platter, surround with chicken and sprinkle generously with cheese.
BEMA’S CHICKEN AND RICE CASSEROLE
6 split chicken breasts, rolled in poultry seasons and parsley
1/2 lb. margarine
1 c. chopped green pepper
1 c. chopped onion
4 c. chicken broth (2 cans sweet sue)
1 c. rice (Uncle Ben’s wild and long rice works well)
Place chicken breasts skin side down into baking dish with margarine and bake at 350 degrees for 30 min.
Remove breasts temporarily, stir in peppers and onions, add rice. Place chicken on top skin side up. Bake at 350 degrees for at least an hour. This is a nice make ahead dish suitable not only for family but for company as well.
CHICKEN AND WILD RICE 2
1 1/2 cooked chickens, remove skin and bones
1 box Uncle Ben’s wild rice
2 c. water
1/2 c. chopped green pepper
2 cans cream of mushroom soup
1 soup can milk
Salt and pepper to taste
1 (8 oz.) pkg. Pepperidge Farm stuffing mix
2 sticks butter
Fill bottom of 9×13 inch pan with cooked chicken. Cook rice in 2 cups water and mix with chicken. Add green pepper, soup, milk, salt and pepper. Mix.
Melt butter and mix with stuffing. Sprinkle on top of casserole. Bake at 350 degrees for 30-40 minutes. Cover pan with foil before baking.