Servings 4

Ingredients:

• 2 cups uncooked Thai jasmine-scented white rice
• 2 cups good-quality coconut milk (do not use cream of coconut)
• 1-3/4 cups water
• 3 tablespoons shredded unsweetened coconut
• 1/2 teaspoon salt
• toasted coconut (for garnish)

Instructions:——————————

Prepare a medium pot with a tight-fitting lid, then generously grease the inside bottom and sides with oil (I recommend using a non-stick pot and still grease the pot).

Place rice, coconut milk, water, 3 tablespoons shredded coconut, and salt into the pot; bring to a boil over medium-high heat stirring until at gentle boil (stirring will keep the rice from sticking to the bottom of the pot and burning).

Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum).

Cover tightly with a lid and let simmer about 15 minutes or until most of the liquid has been absorbed by the rice (to check, pull rice aside with a fork to see down to the bottom of the pot.

When there is no more liquid in the bottom of the pot turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes or until you’re ready to eat.

When ready to serve remove the lid and fluff rice with a fork.

At this point you may want to add in a little more salt.

Sprinkle toasted coconut over the top if desired

Notes from our test kitchen; this dish does not double well I recommend to double in two separate baking dishes,  oil may be replaced for the melted butter or use a healthy butter alternative such as Smart Balance

Servings 4

Ingredients:

1-3/4 cups warm water

1 tablespoon chicken bouillon granules

1/2 teaspoon garlic powder

1/2 teaspoon fresh ground black pepper

3/4 cup uncooked long grain white rice

3 tablespoons finely chopped yellow onion

1 small carrot, peeled and coarsely shredded (about 1 cup)

1 celery rib finely diced

2 tablespoons melted butter

3 tablespoons minced fresh parsley, optional

Instructions:———————————

Preheat oven to 375 degrees F.

set oven rack to second-lowest position.

Grease an 8-inch square baking pan.

In a bowl combine the warm water with bouillon powder, garlic powder and black pepper; pour into the baking pan.

Add in all remaining ingredients and mix to combine.

Cover and bake in a preheated oven for 40-45 minutes or until the rice is tender, stirring after 30 minutes of baking time.

This freezes very well so you may want to make a double amount and freeze half for another meal, you can also add in some red kidney beans

Servings 6-8

Ingredients:

oil, as needed

1 medium onion, chopped

1 green bell pepper, seeded and chopped

1 small jalapeno pepper, seeded and finely chopped, optional

6 large garlic cloves, minced (the more garlic the better!)

1 teaspoon crushed chili flakes (or adjust to suit heat level)

2-1/4 cup water

1 (14-1/2 ounce) can chicken broth (or can use 1 can plus 2-1/4 cups chicken broth and omit the water)

1 (15-ounce) can tomato sauce

1 (10-ounce) can diced tomatoes with green chilies, undrained

1 cup quick-cooking barley

1-1/2 tablespoons chili powder, or to taste

2 teaspoon ground cumin, or to taste

1-1/2 teaspoons seasoned salt, or to taste

1 teaspoon fresh ground black pepper, or to taste

4 cups cooked cubed chicken (or use as much as you like)

Instructions:————————————–

In a Dutch oven heat oil over medium-high heat (use enough oil to lightly coat the bottom of the Dutch oven).

Add in onion and green bell pepper; saute until softened (about 4 minutes).

Add in garlic and chili flakes; cook for 2 minutes.

Add in water, chicken broth, tomato sauce, diced tomatoes with juice, barley, chili powder, cumin, salt and pepper; bring to a simmer stirring constantly;

Reduce heat to low and simmer partially covered for about 45 minutes to 1 hour or until the barley is tender.

The last 15 minutes of cooking mix in the cooked chicken and season with more salt and black pepper if needed.

Make this as spicy as you like by adjusting the amount of jalapeno peppers and chili flakes, a small can of drained and rinsed black beans is also a great addition to add in, and 1/2 to 3/4 pound browned ground beef may also be added in, brown the beef in the Dutch oven remove with a slotted spoon to a plate and drain fat, continue with recipe as stated adding in the ground beef back to the pot along with the tomatoes and other ingredients…

The cheese may be omitted if desired and bake for 40 minutes or until rice is tender

To make this vegetarian use water in place of the chicken broth

Servings 4-6

Ingredients:

3 tablespoons oil (can use a little more)

1 small onion, chopped

1 jalapeno pepper, seeded and chopped

3 large garlic cloves, minced

1 teaspoon crushed chili flakes

1/2 to 1 package taco seasoning mix (such as Old El Paso taco seasoning mix, or 2-4 teaspoons ground cumin)

1 cup uncooked long grain white rice

2 (10-ounce) cans Rotel diced tomatoes and green chilies, undrained (do not drain the juice)

1 cup chicken broth

1 (2-1/4 ounce) can sliced black olives

salt and fresh ground black pepper, to taste

1 cup shredded Monterey Jack cheese

Instructions:————————————–

Heat oil in a Dutch oven over medium high heat (if you don’t have a Dutch oven you can start this in a large skillet then transfer to a 2-quart casserole dish with a lid).

Add in onion and jalapeno pepper; saute for about 3 minutes.

Add in garlic and chili flakes; cook stirring for about 1 minute.

Add in rice; stir for 2 minutes.

Add in all remaining ingredients (except the shredded cheese) stir then cover and bake in a preheated 350 degree F oven for 40 minutes.

Remove from oven and stir in the cheese; return to oven uncovered for 10-15 minutes more or until the rice is tender and all liquid is absorbed.

Make this as spicy as you like by choosing mild, medium or hot picante sauce,  do not drain the juice from the tomatoes, if you like spicy then add in a finely chopped and seeded jalapeno pepper with the onion and bell pepper, the seasoning amounts may be adjusted to taste

Servings  4-6

Ingredients:

6 chicken thighs (skin on or removed)

salt and fresh ground black pepper

oil (to coat bottom of the skillet)

1 medium onion, chopped

1/2 green bell pepper, seeded and chopped

3 garlic cloves, minced

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

1 cup chicken broth (or water mixed with 2-3 teaspoon chicken bouillon powder)

3/4 cup uncooked long grain white rice

2-3 teaspoons mild chili powder

1/8 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1 cup picante sauce (such as Pace Picante sauce, choose mild, medium or hot)

1 cup shredded cheddar cheese, or to taste

1 (2-1/4 ounce) can black or green sliced olives

Instructions:————————————–

Grease an 11 x 7-inch baking dish.

Heat oil in a medium skillet over medium-high heat.

Season the chicken with salt and black pepper then brown in oil about 3 minutes per side; remove to a plate.

In  the same skillet saute the onion and bell pepper until softened (about 4 minutes).

Add in the garlic and saute for 1 minute.

Stir in tomatoes with their juice, broth, rice, chili powder, cinnamon and cumin; bring to a bowl stirring constantly,

Transfer the rice mixture into the baking dish, then top with the browned chicken.

Cover and bake in a preheated 350 degree F oven (lowest oven rack) for 40 minutes.

Uncover and spoon the picante sauce over the chicken then sprinkle with cheddar cheese and olives.

Return to oven  (uncovered) for another 15-20 minutes.

Posted on www.recipezazz.com

The exact amounts really do not matter with this a little more or less won’t hurt and it also works well using one large head of fresh steamed broccoli florets, this may be completely assembled covered and refrigerated up to 24 hours before baking, I do not recommend adding in any salt if you do add in only a small amount at the end, for a less cheesy taste reduce the Cheez Whiz to 1 cup

Servings 6-8

Ingredients:

3-1/2 cups frozen cut green beans (cooked in boiling water until desired tenderness then well drained)

1/4 cup butter

1 medium onion, chopped

1 large celery rib, diced

1/2 teaspoon fresh ground black pepper, or to taste

1/4 teaspoon cayenne pepper

3 garlic cloves, minced (or can use 1 teaspoon garlic powder mixed in with the soup)

1-1/2 cups Kraft Cheez Whiz

1 (10-3/4 ounce) can condensed cream of mushrooms soup, undiluted

3/4 cup light cream (can use milk)

3 cups cooked rice (measure 3 cups firmly packed or 3-1/2 cups lightly packed)

salt (optional and to taste)

1/2 to 3/4 cup fresh grated Parmesan cheese

Instructions:————————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

In a skillet melt butter over medium-high heat.

Add in onion, celery black pepper and cayenne and cook until softened.

Add in garlic; cook stirring for 1 minute.

Add in the process cheese, condensed soup and light cream; stir over medium heat until smooth and well combined.

Transfer to a bowl then mix in the the green beans and cooked rice.

Transfer the mixture to baking dish.

Sprinkle with Parmesan cheese (at this point you may cool, cover and refrigerate.

Bake in preheated oven to about 35 minutes or until bubbly (if you are cooking this from a cold stage baking time may need to be increased).

I have also made this using dried cranberries in place of the raisins both are good, I also add in cayenne pepper

Servings 4

Ingredients:

1/4 olive oil  (can use half butter and oil)

1/4 to 1/3 cup chopped yellow onion

1-1/2 cups uncooked long grain white rice

1 to 2 teaspoons curry powder, or to taste

2 to 3 garlic cloves, minced

1 (14-ounce) can HOT chicken broth plus HOT water to make 3 cups (can use all chicken broth)

1/2 teaspoon salt, or to taste

1/2 teaspoon fresh ground black pepper, or to taste

1/2 cup raisins

1/2 cup chopped toasted almonds

1 small green onion, chopped

Instructions:——————————–

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

Add in chopped yellow onion and cook for about 2 minutes.

Add in rice and curry powder; cook stirring until the rice is golden brown (the rice must be lightly browned).

Add in chopped garlic and cook for 1 minute.

Slowly add in hot broth, hot water, salt and pepper; pour over the rice, stir and bring to a light boil.

Reduce heat to low and simmer for about 35-40 minutes or until the rice is tender.

Remove from heat and stir in the raisins, almonds and chopped green onion.