One Pot Mexican Ground Beef and Rice

A stove top dinner recipe loaded with ground beef, rice, salsa, corn and cheese. Thank you This is Not Diet Food

1 lb lean ground beef
1 cup yellow onion, diced
10.5 oz condensed chicken broth
2 cups water
2 cups instant rice
1 cup medium salsa
1/2 cup Heinz chili sauce
8.75 oz canned corn, not drained
4 oz canned chopped green chilies, not drained
1 oz taco seasoning
3 cups shredded mozzarella and cheddar cheese
1 tsp dried chives

• Place a large saute pan on the stove over medium-high heat
• Add a dab of butter or margarine to the pan.
• Cook the ground beef in the saute pan.
• Add diced onions to the pan while the ground beef is cooking.
• Continue cooking the ground beef and onions, being sure to crumble the ground beef well.
• Once the ground beef is fully cooked, drain the grease from the pan.
• With the pan still over medium-high heat, add the condensed chicken broth and water to the pan.
• Add the instant rice to the pan.
• Stir gently until all of the rice is submerged in the liquid.
• Leave the dish to simmer, stirring occasionally, until all of the liquid is absorbed by the rice.
• Add the salsa, chili sauce, canned corn, chopped green chilies and taco seasoning to the pan.
• Do not drain the canned corn and canned green chilies before adding them to the pan.
• Stir well.
• Leave the dish to simmer for a few minutes and then remove the pan from the heat.
• Add two cups of the shredded cheese to the pan.
• Stir until the cheese is fully combined with the ground beef and rice mixture.
• Sprinkle the remaining cup of shredded cheese on top but this time do not stir it in.
• Sprinkle the dried chives on top of the cheese.
• Leave the dish to sit for a few minutes to allow the cheese on top to melt.

Cheesy Spanish Rice Skillet

This Cheesy Spanish Rice Skillet is the perfect meal to add to your weeknight dinner rotation. Serve this with refried beans and flour tortillas to complete the meal. Thank you Mommys Kitchen

1 1/2 - cup long grain rice
1 - tablespoon canola or olive oil
1 - (14.5 oz) can diced chili ready tomatoes 
1/2 - cup mild salsa or picante sauce
1/2 - teaspoon ground cumin
1/4 - teaspoon Mexican oregano
1/2 - teaspoon onion powder
1/2 - teaspoon garlic powder
1 - teaspoon chili powder 
4 - cups low sodium chicken broth
1 - lb lean ground beef or turkey, browned
1 - small onion, chopped
1 - clove garlic, minced
salt and pepper, to taste
1 - 8 oz package shredded sharp cheddar cheese or Mexican cheese blend
fresh chopped cilantro for garnish 
  

• Preheat oven to 350 degrees. 
• Heat canola oil in a large skillet and add rice cook for about 5 minutes or until rice becomes a golden brown color. 
• Add the diced tomatoes, salsa, cumin, oregano, onion powder, garlic powder, and chili powder, and chicken broth. 
• Stir to combine. 
• Bring the mixture to a  boil and then reduce heat to low and cover. 
• Simmer for 15 - 20 minutes or until the liquid is almost absorbed and the rice it tender.    
• While the rice is cooking in a large oven proof skillet brown the ground beef with the onion and garlic until the onions are translucent in color. 
• Drain off any grease. 
• When the rice mixture is done add it to the ground beef and gently mix to combine. 
• Add salt and pepper to taste if needed.  
• Top with shredded cheese and bake uncovered in a 350 degree oven for 10 minutes until the cheese is melted. 
• Remove from oven and add chopped cilantro and serve. 

Easy Cajun Sausage Jambalaya

Thank you Play Party Pin

1 tbsp olive oil
1 1 lb. package smoked sausage, 1/4 diced and 3/4 sliced into rounds
3 medium carrots, peeled and diced
4 celery stalks, diced
5 cloves garlic, minced
2 large bay leaves
1 tsp kosher salt
1 tsp oregano
1/2 tsp parsley
1/2 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp kofte spice mix
1 1/2 cups white, long-grain rice, rinsed and dried
3 cups chicken broth

• Heat oil in large sauté pan over medium heat.
• Add the sausage rounds (keep the diced sausage for later) 
• Cook until browned and carmelized. 
• Remove the sausage with a slotted spoon to leave the drippings behind.
• Add the carrots, celery, and diced sausage 
• Cook until slightly browned and softened, about 4 minutes.
• Add the garlic, salt, and dried spices to the pan and cook for 1 minute.
• Add the rice to the pan and cook for 3 minutes, stirring frequently.
• Add the chicken broth and bring to a boil. 
• Once boiling, cover and lower heat and simmer for 10-15 minutes until the rice is done.
• Remove the lid and stir in the sausage and serve.

Slow Cooker Chicken and Rice with Parmesan Mushroom Sauce

A lovely crock pot dinner. Just add green beans or salad and away you go. Thank you My Organised Chaos

5 Skinless Boneless Chicken Breasts
5 tbsp Butter or Margarine
1 pouch Dry Onion Soup Mix
2 cans Cream of Mushroom Soup
1½ cups Milk
1 cup Converted Long-Grain White Rice
¼ cup grated Parmesan Cheese

• Spray the inside of a slow cooker with cooking spray. 
• Place uncooked chicken into the cooker. 
• Place 1 tbsp of Butter or margarine on each piece of chicken.
• In a bowl mix together the: onion soup mix, mushroom soup, milk and uncooked rice. 
• Pour over chicken and sprinkle the top with cheese
• Cover and cook on LOW for 7-8 hours or until chicken is cooked through 
• Don’t overcook too much or you’ll have mushy rice
• Serve and enjoy!

Fried Rice

3 cups cooked white rice (day old or leftover rice works best!)
3 tbs. sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp. minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

• On medium high heat, heat the oil in a large skillet or wok.
• Add the peas/carrots mix, onion and garlic.
• Stir fry until tender.
• Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled.
• Now add the rice and soy sauce and blend all together well.
• Stir fry until thoroughly heated!

Creamy Chicken and Rice Milano

2 cups of cooked white Rice 
1 pound boneless skinless chicken breast, cut into 1 inch pieces 
1/4 teaspoon Kosher salt 
1/4 teaspoon ground black pepper 
1/2 teaspoon Italian seasoning
2 tablespoons unsalted butter, divided
1 package (8 oz.) sliced mushrooms
1/2 cup low sodium chicken broth
1/4 cup white wine (or 1/4 cup more chicken broth)
1 package (8 oz.) garlic and herb spreadable cheese
1/2 cup sliced sun dried tomatoes packed in oil, drained
1 bag (6 oz.) fresh baby spinach leaves
Parmesan cheese, freshly grated

• Season chicken with salt, pepper and Italian seasoning. 
• In large skillet over medium-high heat, melt 1 tablespoon butter. 
• Add chicken and saute for 5 minutes, turning occasionally. 
• Remove and set aside. 
• Add remaining butter to skillet with wine and mushrooms; saute for 5 minutes. 
• Add chicken back to skillet and stir in rice, broth and garlic and herb cheese until sauce turns creamy. 
• Stir in sun dried tomatoes and spinach. 
• Cover, lower heat, and simmer for 5 minutes, stirring once. 
• Remove from heat, let sit for 2 minutes. 
• Sprinkle freshly grated Parmesan cheese over top. 

Cheesy Broccoli Rice

Lovely as a main meal...or a side dish. Thank you Bunnys Warm Oven

1 tablespoon olive oil
1 cup long-grain white rice
2 cups chicken broth
2 tablespoons butter
Small head of broccoli, steamed and roughly chopped
1 cup shredded sharp cheddar
1 teaspoon garlic powder
salt and pepper, to taste
splash of milk, as needed

• Heat the olive oil in a medium sauce pan over medium heat.
• Add the rice and stir to coat. 
• Toast the rice, stirring often, just until it starts to turn golden.
• Pour in the chicken broth, bring to a boil, turn heat to low, and cover.
• Cook, covered, for 15 - 20 minutes or until most of the liquid is absorbed.
• Remove from the heat and add the butter, broccoli, cheddar, and garlic powder. 
• Stir until well incorporated. 
• Cover and let sit for 5 minutes.
• Stir again and add salt and pepper to taste and a splash of milk if you'd like to thin out the texture a little bit.

Hawaiian Pork & Rice Casserole

2 Tbsps butter

1 Tbsp vegetable oil

1 clove garlic – minced

1/2 cup diced yellow onion

1/2 cup diced celery

1/2 cup diced green pepper

1/2 cup matchstick carrots

(1) 20 oz can pineapple chunks – retain juice

1/2 cup sugar snap peas – cut in half

1 tsp salt

1 tsp pepper

2 cups cooked pork loin – cubed (or leftover pork chops)

3 cups cooked rice

1 cup water

1/3 cup ketchup

1/2 cup apple cider vinegar

pineapple juice (retained from can)

3 Tbsps brown sugar

1 Tbsp Worcestershire sauce

1 Tbsp turmeric

• Preheat oven to 350 degrees.

• Bake 3-4 pork loins or pork chops for 25 minutes, cube and set aside. 

• Cook rice and set aside. 

• In a large sauté pan over medium heat, melt butter with vegetable oil. 

• Add garlic, onion, celery, green pepper, carrots, pineapple and sugar snap peas. Sauté until tender; approximately 3 minutes. 

• Add salt, pepper, pork and rice; mix thoroughly and set aside 

• In a medium saucepan over medium heat add water, ketchup, vinegar, pineapple juice, brown sugar, Worcestershire sauce and turmeric; stir until thoroughly combined. 

• Bring sauce to a slight boil, and pour over the rice, pork and vegetable mixture; mix thoroughly.

• Coat a 9″ x 9″ casserole dish with a nonstick cooking spray and fill with the casserole mixture. 

• Bake uncovered at 350 degrees for 30 minutes.

Rice and Broccoli Casserole

10 oz can cream of mushroom soup
10 oz can cream of chicken soup
1 1/4 cups water
16 oz pkg processed cheese – cubed
1 Tbsp butter
1/2 tsp salt
1/2 tsp pepper
1 large yellow onion – diced
1/2 cup mushrooms – sliced
1 celery stalk – chopped
2 x 10 oz pkgs frozen, chopped broccoli
3 cups instant rice
1/2 cup cheddar cheese (optional)

• Preheat oven to 350 degrees. 

• Cook rice and broccoli separately, and set aside. 

• In a medium saucepan over low heat, add soup and stir in 1 1/4 cups water until blended. 

• Slowly stir in cheese until melted, taking care not to burn the cheese. 

• Remove from heat and set aside.

• In a large sauté pan over medium heat, melt butter and add salt, pepper, onion, mushrooms and celery; sauté until softened

• In a large mixing bowl combine rice, broccoli, cheese mixture, sautéed onion and celery; mix thoroughly. 

•  Pour mixture into a 9”x 13” casserole dish, top evenly with cheddar cheese (optional) 

• Bake uncovered for 45 minutes, until lightly browned.

Spanish Rice

My family love this recipe. Its quick, simple and tasty. I make it in the microwave, but I'm sure it can be done on the cooker top. I don't stick religiously to the ingredient list either, I add what I've got.
It makes enough to use as a full meal, but could be used as an accompaniment

1 large onion, finely chopped
1/2  red pepper, finely chopped
1/2 green pepper, finely chopped
1 tsp paprika
1 tsp dried herbs
2 cups/400g long grain rice
500ml carton Passata
2 cups/500ml Hot stock
1-2 cloves garlic
Choice of cooked chicken, cooked prawns, mussels, chorizo or spicy sausage
50g frozen peas
50g frozen/tinned sweetcorn

• Fry onion, red pepper and green pepper in a little olive oil until softened

• Add paprika and herbs

• Add rice and stir around until well coated

• Add passata and stock and stir well

• Place in dish, cover and cook on high for 5 minutes

• Stir well, then cook for 10-15 minutes on medium until liquid is absorbed

• If there is not enough liquid to cook rice during the cooking time,add a bit more stock or boiling water

• Meanwhile, chop the garlic and heat gently in a little olive oil.

• Add your chopped chicken, chirizo, prawns, or what ever you fancy, and heat through

• Add the peas and sweetcorn and cook for 2 minutes 

• Add to the rice and serve