best spanish rice

Ingredients

• Servings: 5
• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth
• 1 cup chunky salsa

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat oil in a large, heavy skillet over medium heat. stir in onion, and cook until tender, about 5 minutes.
• mix rice into skillet, stirring often. when rice begins to brown, stir in chicken broth and salsa. reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Tiger Butter Iii

Ingredients

• Servings: 10
• 1 (11 ounce) package butterscotch chips
• 1/4 cup creamy peanut butter
• 1 cup crisp rice cereal
• 1/4 cup chopped peanuts (optional)
• 1/4 cup semisweet chocolate chips

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• in a pan, melt butterscotch chips and peanut butter. stir in rice cereal when the peanut butter and chips have melted. stir in peanuts if desired. transfer mixture into an 8x8 inch casserole dish.
• in the top of a double boiler, melt the chocolate chips. pour the melted chocolate over the top of the candy in the dish and swirl with a fork. chill and cut into squares to serve.

Salsafied Chicken And Rice

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 (14.5 ounce) can chicken broth
• 1 (8 ounce) jar salsa
• 2 cups instant rice
• 8 ounces shredded cheddar cheese

Recipe

• heat olive oil in a large skillet over medium-high heat. season chicken with salt and pepper. cook and stir chicken in hot oil until cooked through and juices run clear, 5 to 7 minutes. add the broth and salsa and bring to a boil; turn off the heat and stir in the instant rice. sprinkle cheddar cheese over the mixture. cover the skillet and let sit until the rice is tender, about 5 minutes.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

jambalaya

Ingredients

• Servings: 6
• 2 tablespoons peanut oil, divided
• 1 tablespoon seasoning
• 10 ounces andouille sausage, sliced into rounds
• 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
• 1 onion, diced
• 1 small green bell pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 (16 ounce) can crushed italian tomatoes
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon hot pepper sauce
• 2 teaspoons worcestershire sauce
• 1 teaspoon file powder
• 1 1/4 cups uncooked white rice
• 2 1/2 cups chicken broth

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• heat 1 tablespoon of peanut oil in a large heavy dutch oven over medium heat. season the sausage and chicken pieces with seasoning. saute sausage until browned. remove with slotted spoon, and set aside. add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. remove with a slotted spoon, and set aside.
• in the same pot, saute onion, bell pepper, celery and garlic until tender. stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, worcestershire sauce and file powder. stir in chicken and sausage. cook for 10 minutes, stirring occasionally.
• stir in the rice and chicken broth. bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.