2 packages rice, Uncle Ben’s Flavorful Parmesan & Butter Rice 10 ounces bacon, cut in 1 inch slices 1 pound chicken breasts, boneless, skinless, sliced 1 teaspoon garlic, minced 1 cup heavy cream 1 cup frozen peas, thawed, drained 2 ounces Parmesan cheese, shaved 3 green onions, thinly sliced
Cook rice according to pkg directions. Cook bacon until crisp; drain off all but 2 tbs. of drippings. Season chicken with salt and pepper as desired. Add chicken, saute until seared on all sides. Add garlic and cream; simmer until it begins to thicken. Add peas, continue to cook until peas are heated through. Stir in enough to thicken to sauce consistency. Serve over rice; garnish with onion, top with cheese if desired.
1 10 oz. package Yellow Rice Dinners 1 tablespoon olive oil 2 1/2 cups water 2 cups cooked chicken, cut into bite sized pieces 1 15 oz. can black beans, rinsed and drained 1/2 cup salsa 1/4 cup jalapenos, finely chopped 1/2 cup cheddar cheese
Cook Yellow Rice mix with olive oil and water according to package directions. During last 10 minutes of cooking time, add the chicken, beans, salsa and jalapeno peppers. Fluff with fork when it’s done. Serve with cheddar cheese on top and a dollop of sour cream.
2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt
Preheat oven to 350 degrees F.
Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.
Add all remaining ingredients to bowl and mix together until thoroughly combined.
Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
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