Chicken Fried Rice

Ingredients:chicken fried rice site
• 3 cups rice, prepared
• 1/2 pound boneless, skinless chicken breasts, cooked
• 1 cup peas & carrots, frozen
• 1 cup stir-fry vegetables, frozen (Broccoli, Sugar Snap Peas, Green Beans, Carrots, Celery, Onions, Mushrooms, Red Peppers)
• 2 cloves garlic, minced
• 2 eggs
• 3 tablespoons sesame oil
• 2 tablespoons soy sauce

• Prepare rice according to package instructions to yield 3 cups cooked rice.
• Heat sesame oil in a wok on medium heat.
• Add vegetables.
• Stir fry until tender, about 6 minutes.
• Crack eggs into pan and scramble, mixing throughout vegetables.
• Add rice, chicken, and soy sauce to pan.
• Heat through.
• Remove from heat

Saffron Risotto

Ingredients:Saffron Risotto
• 2 1/2 quarts vegetable  broth
• 4 tablespoons unsalted butter
• 1 onion, minced
• 1/2 teaspoon saffron threads
• 3 1/4 cups arborio rice
• 1 1/2 cups dry white wine
• 1/2 cup freshly grated Parmigiano cheese
• Salt and freshly ground pepper

• In a large saucepan, bring the vegetable broth to a boil over high heat.
• Cover and keep hot over low heat.
• In a heavy 6-quart pot or casserole, melt 2 tablespoons of the butter over moderate heat.
• Add the onion and cook, stirring occasionally, until softened, about 6 minutes.
• Crumble in the saffron threads and cook for 1 minute, stirring.
• Add the rice and stir to coat thoroughly with butter, about 2 minutes.
• Add the wine and cook over moderately high heat, stirring, until evaporated.
• Add enough hot stock to cover the rice (about 1 1/2 cups) and bring to a boil, stirring.
• Reduce the heat to moderate.
• Cook, stirring the rice constantly, until the stock has been absorbed.
• Continue adding the stock, 1 1/2 cups at a time, and stirring until it is absorbed before adding more; the risotto is done when the rice is just tender and the liquid is thick, about 25 minutes total.

Pumpkin Risotto

Ingredients:Pumpkin risotto
• 1/2 pumpkin, peeled and cut into 3/4-inch dice
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 3/4 cup dry sherry
• 4 TB spoons oil
• 1 cup dry arborio rice
• 1/2 teaspoon salt
• 2 1/2 cups chicken stock
• 1/4 teaspoon cayenne pepper
• 2 TB spoons unsalted butter
•  2 TB spoons grated Parmesan

• Heat the oil in a nonstick medium saucepan.
• Add the pumpkin and 2 garlic cloves and cook over moderately high heat, stirring frequently, until the pumpkin is just tender, about 7 minutes.
• Remove the pumpkin from the saucepan.
• Add onion and the rest of the garlic to the saucepan.
• Saute 2 minutes.
• Stir in rice and saute 2 minutes more. (Do not allow rice or onion to brown).
• Deglaze pan with sherry, stirring until liquid evaporates.
• Add 1/2 cup of warm stock; stir until absorbed.
• Continue adding stock 1/2 cup at a time until all stock is used and rice is tender, 25-30 minutes.
• • Stir in the pumpkin.
• Cook until pumpkin is warm, about 5 minutes.
• Season risotto with salt and cayenne.
• Off heat, add 2 TB spoons butter and the Parmesan cheese.

Easy Risotto

Ingredients:Easy Risotto
• 1 1/2 cups Arborio rice
• 5 cups simmering chicken stock, divided
• 3 TB spoons freshly grated Parmesan cheese
• 1/2 cup dry white wine
• 3 tablespoons unsalted butter, diced
• 1 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup mushrooms, sauteed (optional)

• Preheat the oven to 350 degrees.
• Place the rice and 4 cups of the chicken stock in a Dutch oven.
• Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
• Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
• Add the mushrooms and stir until heated through.
• Serve hot.

Porcupine Balls

Ingredients:Porcupine Balls
1 lb ground beef
• 1 1/2 cup uncooked white rice
• 1 teaspoon dried onions
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1 (14.5 oz) can diced tomatoes or 1 lb fresh tomatoes, chopped
• 2 cups  beef broth

• Preheat the oven to 350 degrees F.
• Put the ground beef into a mixing bowl.
• Measure 1/2 cup of the rice and put it in with the meat.
• Add the seasoning and mix well.
• Mix it all together with your clean hands.
• Form the mixture into 8  golf ball-size balls.
• In a large casserole dish, add the remaining rice and dried onion.
• Stir together diced tomatoes and beef broth.
• Top the rice with the meatballs.
•Pour tomato mixture over meatballs .Porcupine Balls 1
• Cover the dish tightly with foil and bake for about 1 hour.
• Stir in more beef broth if the sauce becomes too dry.

Mexican Rice

Ingredients:Mexican Rice
• 2 tablespoons butter
• 1 1/2 cups arborio rice
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 clove garlic, minced
• 2 cups chicken broth
• 1/2 cup white wine
• 1 (14 1/2-ounce) can crushed tomatoes
• 1 teaspoons chili powder
• 1/2 teaspoon salt

• In a large saucepan, melt the butter over medium heat.
• Add the rice, onion, peppers, and garlic.
• Cook until the rice is browned and vegetables are tender.
• Stir in the chicken broth, wine, tomatoes, chili powder, and salt and bring to a boil.
• Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes.
• Transfer to a serving bowl.

Greek Rice

Ingredients:Greek Rice
• 4 tbsp olive oil
• ½ yellow onion, minced
• 2-3 tbsp fresh dill, minced
• 1½ cups  rice
• 2¾ cup chicken broth
• ½ lbs. spinach, roughly chopped
• 2 garlic cloves, minced
• salt and pepper
• 1 lemon

• Saute onion in olive oil until translucent, about 7 minutes on medium-low heat
• Add dill and saute until soft
• Add garlic, salt and pepper
• Add chopped spinach until it cooks down and is wilted
• Stir rice into spinach mixture
• Add chicken broth.
• Cook until rice is done
• Fluff with a fork, squeeze lemon juice on top before serving

Rice Pilaf

Ingredients:Rice Pilaf
• 2 TB spoons butter
• 1/2 cup spaghetti, broken into small pieces
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1/2 cup uncooked white rice
• 2 cups chicken broth

• Melt the butter in a lidded skillet over medium-low heat.
•Stir and cook  broken spaghetti until golden brown.
• Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute.
• Mix in the rice and chicken broth.
• Increase heat to high and bring to a boil.
• Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Remove from heat and let stand for 5 minutes, then fluff with a fork.

Arroz con leche – Spanish Rice Pudding

Ingredients:Arroz con leche
250 gram short-grain rice
• peel of one orange
• peel of one lemon
1 liter milk
250 gram sugar
• 1 cinnamon stick
• ground cinnamon, for sprinkling

• Put rice into the pot, cover with water and let it simmer till all the water is gone.
• Add orange peel, lemon peel, milk and cinnamon stick.
• Bring to boil and simmer for 15 minutes.
• Add sugar, mix and simmer for 15-20 minutes more.
• Discard the orange peel, lemon peel and cinnamon stick.
• Spoon the rice pudding into bowls.
• Cover and refrigerate until cold, about 5 hours.
• Sprinkle with cinnamon and serve.

Cajun Swai with Red Beans and Rice

Ingredients:Cajun Swai with Red Beans and Rice
• 1 lb swiai  filet
• 2 teaspoons Creole or Cajun seasoning
• 2 cups cooked long grain rice
• 1 (15 oz) can red beans, rinsed and drained
• 2 lemons
• 2 TB spoons butter, melted

• Rinse fish; pat dry.
• Cut each fillet in half crosswise.
• Sprinkle swai fillet with 1 teaspoon of the creole seasoning.
• Heat 12-inch heavy nonstick skillet over medium-high heat.
• Add fish, cook 4 minutes; turn.
• Cook 2 to 4 minutes more or until fish flakes when tested with fork.
• Meanwhile, in large microwave-safe bowl, combine rice, beans, and remaining 1 teaspoon seasoning.
• Cover and micro-cook on high  for 2 minutes or until heated through, stirring twice.
• Finely shred 2 teaspoons peel from one lemon; cut other lemon into wedges.
• Serve fish with rice and beans. Drizzle melted butter over top; sprinkle lemon peel. Pass lemon wedges.