Cooked chopped chicken may be added in if desired

Servings 4

INGREDIENTS:

1/4 cup olive oil

1 medium onion, chopped

1 medium carrot, thinly sliced

1 (8-ounce) package sliced fresh mushrooms

3 garlic cloves, minced

1 teaspoon dried thyme

1 teaspoon crushed chili flakes

1/2 cup uncooked pearl barley

5 cups chicken broth

1/3 cup finely chopped celery

1/2 teaspoon salt, or to taste

fresh ground black pepper, to taste

INSTRUCTIONS:—————————————-

Heat the oil in a large saucepan over medium-high heat.

Add onion, carrot, and mushrooms; saute about 6- 7 minutes or until golden brown.

Add in garlic, thyme and chili flakes; cook 2 minutes.

Add in barley; cook stirring 2 minutes.

Add  in chicken stock, celery, and salt;bring to a boil, cover reduce heat and simmer 20 minutes (seasoning with black pepper and more salt if needed about halfway through cooking).

Servings 6

INGREDIENTS:

1 (6.2-ounce) package long-grain and wild rice mix (such as Uncle Ben’s)

1 pound bacon, diced

1/2 pound fresh sliced mushrooms

1 large onion, chopped

6 garlic cloves, minced

3 3/4 cups half-and-half(for a creamier flavor use 3 cups light cream and 3/4 cups heavy 33-35% whipping cream)

2 1/2 cups chicken broth

2 (10 3/4 ounce) cans cream of potato soup, undiluted

1 (8 ounce) loaf Velveeta cheese, cubed

salt and fresh ground black pepper

INSTRUCTIONS:—————————————————-

Cook wild rice mix according to package directions, omitting seasoning packet; set aside.

Cook bacon in a Dutch oven until crisp; remove bacon and drain on paper towels, reserving some drippings (reserve as much as you like).

To the bacon drippings add in mushrooms and onion; cook until tender (about 5-6 minutes).

Add in garlic; cook 2 minutes.

Mix in rice, cooked, bacon, half-and-half and remaining ingredients; cook over medium-low heat stirring constantly until soup is thoroughly heated and cheese melts.

Season with salt and pepper to taste.

You will also find this recipe on Reciopezazz.com

Photo posted by me!

Plan ahead the rice mixture must be chilled for a few hours before shaping and rice must be at room temperature before mixing with ingredients, you may want to cook the rice a day ahead

Regular dry breadcrumbs may be used in place of panko

I’m going to try these next using blue cheese

Yield 15 rice cake

INGREDIENTS:

1-1/2 cups uncooked long-grain white rice

1-1/2 cups panko breadcrumbs, divided

3 tablespoons chopped fresh basil (can use more, or 1-1/2 teaspoons dried basil)

3 large eggs, lightly beaten

1/2 cup freshly grated Parmesan cheese

1/2 cup shredded mozzarella cheese (or cheese of choice)

2  garlic cloves, minced

2 green onions, chopped (optional)

1/2 teaspoon freshly ground pepper (can use more)

1/2 cayenne pepper, or to taste

seasoned salt, to taste

INSTRUCTIONS:——————————————-

Perfect risotto needs about 25-30 minutes stove top time so make this when you have a bit of time and adding in only 1 cup of broth at a time

Servings 4-6

INGREDIENTS:

6-1/2 cups reduced-sodium chicken broth, or as needed

1 cup lightly packed fresh basil leaves

2 medium garlic cloves

2 tablespoons olive oil, divided

1 cup freshly grated parmesan cheese

3 tablespoons butter

1/3 cup yellow onion, finely chopped

1-1/2 cups short grain white rice

3/4 cup dry white wine

salt and fresh ground black pepper, to taste

INSTRUCTIONS:———————————————

Taken from my “Favorites” folder!

Yield about 2-1/2 quarts

INGREDIENTS:

1/3 cup all-purpose flour

1 envelope taco seasoning mix, divided (can use 2 packages for more flavor if desired)

1 tablespoon garlic powder

1 pound boneless skinless chicken thighs, cut into 1-inch cubes

oil, as needed

1 medium onion, chopped

1 to 2 jalapeno pepper, seeded and finely chopped

6 garlic cloves, minced

3 cups  low-sodium chicken broth (or half broth and water)

1 (15 ounce) can black beans, rinsed and drained

1 (14-1/2 ounce) can Mexican stewed tomatoes, undrained

1 (11 ounce) can Mexicorn, drained (can substitute black beans)

1 cup uncooked instant rice (white or brown)

1 (4 ounce)can chopped green chilies

1(11 ounce) can condensed nacho cheese soup, undiluted

1 tablespoon fresh lime juice, or to taste

seasoned salt and fresh ground black pepper, to taste

shredded cheddar cheese and sour cream (optional)

INSTRUCTIONS:———————————————

In a large resealable plastic bag combine flour and 2 tablespoons

taco seasoning mix and garlic powder; add chicken cubes, seal bag and shake to coat.

In a large saucepan heat oil over medium heat (use enough oil to coat the bottom of the saucepan) .

Add in chicken saute tossing on all sides until just lightly browned; remove to a bowl and keep warm.

In the same pan saute onion and jalapeno until tender; add garlic, cook 1-2 minutes

longer.

Stir in the broth, beans, tomatoes, corn, rice, green chilies and remaining taco seasoning; bring to a boil,  reduce heat simmer uncovered for about 10-15 minutes or until rice is tender.

Stir in the  condensed cheddar soup  lime juice and chicken, then season with seasoned salt and pepper to taste; heat through over medium-low heat for about 10 minutes.

Ladle into bowls then top with cheddar cheese and a dollup sour cream.

You will also find this recipe on www.recipezazz.com

For Beef Mexi Rice mix in 1 pound cooked/browned ground beef

Ground beef option will increase servings to four

Servings 2

INGREDIENTS:

1 (8.8 ounce) pouch Rice-A-Roni Express Heat & Serve Mexican Rice.

1 (14 ounce) can black beans, rinsed and drained

1 (4 ounce)  can chopped green chiles

2 tablespoons chopped fresh cilantro

salt and fresh ground black pepper, to taste

toppings —  chopped green onions, sour cream, salsa, diced tomato, shredded cheddar cheese

INSTRUCTIONS:—————————————————-

Taken from my “Favorites” folder!

Plain and simple but very good, leftover cooked chopped chicken may be added in as well as some chopped fresh basil

Recipe may be doubled

Servings 3-4

INGREDIENTS:

1 cup water (if you want a firmer rice then reduce a few tablespoons)

1 cup chicken broth

1 cup uncooked long grain white rice

1 pound  fresh green beans, sliced 1-inch diagonally

2 tablespoons red wine vinegar

2 tablespoons olive oil

1 small garlic clove, minced

2 cups halved grape tomatoes

2 green onions, chopped chopped green onions

1/4 to 1/3 cup freshly grated Parmesan cheese

salt and fresh ground black pepper

INSTRUCTIONS:———————————————-