Tag: rice

Categories
Dutch Oven Main Dish Quick Prep Soup

Unstuffed Cabbage Rolls

Ingredients

  • 2 lbs ground beef
  • 1 medium onion, diced
  • 1 small head of cabbage, chopped
  • 1 large (28-ounce can) diced tomatoes
  • 1 can (398ml) tomato sauce
  • ¼ cup white vinegar
  • 2 tbsp brown sugar
  • 1 cup beef broth
  • 1½ tbsp paprika
  • 2 cloves garlic, minced
  • 2 tsp salt
  • 1 tsp cracked black pepper
  • 1 cup rice, uncooked (or 2 cups cooked)

Directions

  1. Start rice cooking if it is not already cooked.
  2. Brown ground beef and onions then transfer to a pot.
  3. Add cabbage, diced tomatoes, tomato sauce, white vinegar, brown sugar, beef broth, paprika, minced garlic, salt and black pepper to the pot and mix.
  4. Bring to a boil then simmer covered on low heat for 20 minutes.
  5. Stir in rice and serve.
Categories
Dutch Oven Main Dish Quick Prep

Swedish meatballs

Ingredients

  • 4 Tbsp butter
  • 3 cups beef broth
  • 1 cup heavy whipping cream
    • (¾ cup milk + ¼ cup melted butter)
  • 3 Tbsp flour
  • 1 tsp mustard
  • 30 – 40 meatballs
  • salt and pepper, to taste

Directions

  1. Melt the butter. Quickly whisk in the flour and cook until golden.
  2. Stir in the broth, heavy whipping cream, mustard and season with salt and pepper to taste. Bring the sauce to a simmer and cook until it thickens.
  3. Add the meatballs in the gravy sauce. Cook until meatballs are heated through.
  4. Serve with mashed potatoes, noodles, or rice.
Categories
Dutch Oven Main Dish

Red Beans & Rice (mild)

Ingredients

  • 2 cans (15oz) red kidney beans
  • Salt
  • 1 tbsp vegetable oil
  • 1 lb cooked sausage, such as Andouille, kielbasa, or hot dogs, cut into 1/2-inch disks
  • 1 large onion, finely chopped
  • 1 green bell pepper, stemmed, seeded, and finely chopped
  • 4 ribs celery, finely chopped
  • 4 medium cloves garlic, minced or smashed
  • 1 tsp ground black pepper
  • 3 bay leaves
  • 1 tablespoon apple cider vinegar (substitute: ½tbsp lemon juice & ½tbsp lime juice)
  • Hot sauce, such as Crystal or Frank’s, to taste
  • Cooked white rice, for serving

Directions

  1. In a large Dutch oven, heat oil over medium-high heat until shimmering. Add sausage, onion, bell pepper, and celery. Season with salt and cook, stirring, until vegetables have softened and are just starting to brown around the edges, about 8 minutes.
  2. Add the garlic and cook, stirring, until fragrant, about 45 seconds.
  3. Add beans, black pepper, smoked pork or turkey (if using), and bay leaves. Simmer until the liquid has thickened and turned creamy, about 20 minutes. If the pot starts to look dry before the stew turns creamy, add a cup of water and continue simmering.
  4. When it’s nice and creamy, stir in the cider vinegar. Add salt as needed.
  5. Serve the red beans over steamed white rice, adding hot sauce at the table as desired.
Categories
Main Dish Quick Prep Side

Red Beans & Rice (spicy)

Ingredients

  • 1¼ cups brown rice
  • 3 Tbsp. olive oil, divided
  • 1 tsp. salt
  • 2½ cups water
  • 1 yellow onion, chopped
  • ½ green bell pepper, seeded and chopped
  • 1 celery stalk, chopped
  • 4 cloves garlic, minced
  • ½ tsp. ground allspice
  • ½ tsp. ground cloves
  • ½ tsp. cayenne pepper
  • ½ tsp. black pepper
  • 1 (15 oz.) can kidney beans, rinsed and drained
  • 1 cup low-sodium chicken broth
  • 1 tomato, diced
  • 2 Tbsp. chopped fresh thyme
  • 1 tsp. hot sauce
  • 3 Tbsp. chopped fresh cilantro

Directions

  1. Combine the rice, 1 tablespoon of the oil, half of the salt, and the water in a saucepan over medium-high heat. Cover and bring to a boil. Reduce the heat to low and simmer until the water is absorbed and the rice is tender (40-45 minutes). Set aside and keep warm.
  2. While the rice is simmering, heat the remaining oil in a large saucepan over medium-high heat. Add the onion, bell pepper and celery; sauté until the vegetables are softened (6-8 minutes). Stir in the garlic and cook until softened (1 minute). Add the allspice, cloves, cayenne, remaining salt, and the pepper. Cook for 1 minute.
  3. Stir in the beans, chicken broth, tomato, thyme and hot sauce. Cook until the vegetable mixture is heated through (6-8 minutes).
  4. Divide the rice among warmed individual bowls. Top each serving with beans and garnish with cilantro.
Categories
Main Dish Quick Prep

Chinese rice

The name seems like a racist stereotype when I think about it as an adult. There’s nothing Chinese about it except that it is served with chow mein noodles.

Ingredients

  • 1½ lbs ground beef
  • ¼ cup chopped onion
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 2 cups rice
  • 1 tbsp soy sauce
  • 1½ cups frozen peas
  • Chow mein noodles

Directions

  1. Cook rice
  2. Brown hamburger with onions
  3. Mix soups, ground beef, rice and soy sauce then bake 15 minutes @ 350°
  4. Stir frozen peas into hot mixture and serve with chow mein noodles.
Categories
Casserole Main Dish

Broccoli Chicken & Cheesy Rice

Ingredients

  • 1 tbsp oil
  • 1 lb chicken breasts cubed
  • 1 yellow onion diced
  • 1⅓ cups uncooked rice
  • 2½ cups chicken broth
  • ¾ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • 1½ tbsp flour
  • ½ cup milk
  • 1½ cups shredded cheese
  • 2 cups broccoli florets

Directions

  1. Heat oil on high in pressure cooker with lid off; add chicken and onions; saute until chicken is lightly browned and onions are translucent.
  2. Add rice, broth, salt, pepper and garlic; lock lid and cook on high pressure for 5 minutes.
  3. Quick release pressure.
  4. With lid off, set pursue cooker on high, whisk milk and flour together, add them to the cooker and simmer for 2 minutes.
  5. Stir in cheese and broccoli, simmer until cheese is melted and broccoli is warmed through.
Categories
Main Dish

Stuffed Bell Peppers

Ingredients

  • 1 pound ground beef
  • ½ cup uncooked long grain white rice
  • 1 cup water (or enhance the flavor with chicken broth)
  • 6 green bell peppers
  • 2 (8 ounce) cans tomato sauce
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • salt and pepper to taste
  • 1 teaspoon Italian seasoning

Directions

  • Preheat oven to 350° F (175° C).
    Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
  • Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
  • In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
  • Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Originally from AllRecipies.com

Categories
Main Dish

David’s Hawaiian Haystacks

Ingredients
4 cups uncooked rice
2 cups uncooked chicken
2 cans cream soup base
20 oz can pineapple tidbits
Chow mein noodles
Salt
Garlic powder

Directions
Cook the rice. Chop the chicken into very small pieces then grill it. Season with modest amounts of salt and garlic powder. Warm the soup base and stir in the grilled chicken.

If you aren’t familiar with Hawaiian Haystacks they are served as rice covered in soup mix topped with pineapple bits and chow mein noodles.

Categories
Main Dish Quick Prep

Ham Fried Rice

Ingredients

  • 5 cups Rice
  • 6 Eggs
  • 1 cup Ham
  • 1 cup Frozen Corn
  • 1 cup Frozen Peas
  • Salt
  • Pepper
  • Green Onion chopped

Directions

Cook rice. Scramble eggs. Mix all ingredients together and heat until frozen vegetables are heated.