July 2000
Rice Recipes
Mexican Skillet Supper (July 2)
Mexican Skillet Supper (July 2)
3/4 lb lean ground beef
1 med. onion, chopped
1-1/2 Tbs chili powder
1 tsp ground cumin
1/2 tsp salt
3 cups cooked brown or white rice
16 oz can pinto beans, drained
2 (4 oz each) cans diced green chiles
1 med. tomato, diced
fresh cilantro to garnish (optional)
Cook ground beef in large skillet over medium-high heat until brown, stirring to crumble; drain. Return meat to skillet. Add onion, chili powder, cumin and salt; cook until onion is soft
but not brown. Stir in rice, beans and chiles; thoroughly heat. Top with diced tomato; garnish with cilantro if desired.
Tropical Rice Salad (July 9)
3 cups cooked brown rice
2 cups drained pineapple chunks, reserve liquid
2 cups sliced celery
2 cups cooked chicken, cut in bite-sized pieces
3/4 cup mayonnaise
Salt and pepper to taste
Combine rice, pineapple, celery and chicken. Blend 1/2 cup pineapple juice with mayonnaise. Add to rice and chicken mixture. Toss lightly to mix. Makes 6 servings
Old-Fashioned Rice Pudding (July 16)
2 cups cooked white rice
2-1/2 cups milk
2 large eggs, slightly beaten
2/3 cup sugar
1 tsp vanilla
1/2 cup raisins
2 Tbs butter
1/2 tsp cinnamon
1/4 tsp ground nutmeg
Preheat oven to 450 degrees. In medium saucepan, heat milk and rice over medium heat for 10 minutes; do not boil. Remove from heat; add eggs, sugar, vanilla and raisins. Stir well. Pour
mixture in baking pan and dot with butter. Sprinkle with cinnamon and nutmeg. Set the baking pan with the rice into a larger baking pan, and fill the larger pan with hot water until it comes to about halfway up the sides. Bake for 20 minutes. Lower heat to 300 degrees and bake until custard is firm, about 15 to 20 minutes. Serves 8.
Lemon Chicken & Rice (July 23)
1 Tbs olive oil
1 lb boneless, skinless chicken breasts, cut into strips
1 garlic clove, minced
1 cup uncooked rice
1 (14 oz) can chicken broth
1 fresh lemon
1/2 tsp black pepper
Grate the lemon peel (yellow part only) and squeeze the juice into a bowl; set aside. Heat oil in large skillet until hot. Add chicken and cook until lightly browned. Add garlic and cook 1-2
minutes more. Stir in rice, broth and lemon juice. Cover and cook 15-20 minutes or until liquid is absorbed. Stir in lemon peel and pepper. Makes 2 servings.
Red Rice (July 30)
3 slices bacon, diced
1 cup chopped onion
1 cup diced tomatoes
1 cup uncooked rice
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp ground red pepper
1-3/4 cups water
2 Tbs tomato paste
1 Tbs water
Cook bacon until crisp; remove from skillet and set aside. Pour bacon drippings into medium saucepan; cook onion in drippings until golden. Stir in tomatoes, rice, salt, black and red pepper, and water. Bring to a boil; stirring once or twice. Reduce heat, cover, and simmer for 15 to 20 minutes or until rice is tender and liquid is absorbed. Blend tomato paste in 1 Tbs water. Stir into rice along with the reserved bacon.