Tag Archives: Rice

Mexican Rice

Mexican Rice

This homemade Mexican Rice recipe is too easy.  No mixes, no boxes, no preservatives.  Great side dish with your favorite Mexican food.

2 cups chicken broth or 2 cups water with 2 tablespoons chicken bouillon
1 cup rice
2 tablespoons taco seasoning
1 tablespoon dried diced onions
2 heaping teaspoons minced garlic

Bring water (broth) to a boil.  Add the rest of ingredients and stir.  Lower heat to simmer, cover saucepan with a lid and simmer for 20 minutes.

See?  Too easy!  Some great recipes to serve this with are Creamy Chicken Enchiladas, and Mexican Chicken Casserole.

Enjoy this easy homemade Mexican Rice recipe

Slow Cooker Pepper Steak

Slow Cooker Pepper Steak*

Crock Pot Pepper Steak Recipe:

Ingredients
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Directions
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

*Photo credit unknown

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Sharon Springfield

Sharon Springfield  

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Slow Cooker Pepper Steak Recipe

Mushroom Vegetable Risotto

Mushroom Vegetable Risotto

Delicious creamy Mushroom Vegetable Risotto

1 cup Arborio rice
2 Tbs butter
Salt
garlic powder
1 packet Lipton Vegetable soup mix
8 oz diced fresh mushrooms
8 oz chicken broth + additional broth added during cooking
white wine – some for the recipe, the rest for the cook  😉
1/4 cup shredded Swiss cheese
1/4 cup shredded Parmesan cheese

Saute rice in melted butter for a few minutes.  Add a dash of salt and garlic powder.  Add mushrooms and saute a couple minutes more.  Pour in 8 oz chicken broth, stir.  Bring to a simmer, stirring frequently.

As the liquids are absorbed, add more chicken broth or wine a little at a time and keep simmering, stirring and adding more liquids as needed until the rice is tender.  (This is kind of tedious but will be worth it!)

When rice is finally tender stir in the cheeses.

Ta-Dah!  Enjoy your Risotto!

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Here’s the Pinterest link for Mushroom Vegetable Risotto

Sharon Springfield

Sharon Springfield  

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Mushroom Vegetable Risotto

Cabbage Rolls

Cabbage Rolls

 

Cabbage Rolls Recipe

This recipe for cabbage rolls is from my mother-in-law.  When I married her son, I asked her to share with me some of his favorite recipes so that I could “make it like Mom made it”.  My hubby always appreciates it when I take the time to make his mom’s Cabbage Rolls, which always makes me happy too!  I hope you enjoy the recipe. 🙂

 

Cabbage Roll Filling Ingredients:

1 pound ground chuck
1 cup cooked rice
1 egg, beaten
1/3 cup Worcestershire sauce
1 small onion, chopped
1 red bell pepper, chopped
dash of salt & pepper
dash of garlic powder
dash of cayenne pepper
Steamed cabbage leaves

Cabbage Rolls Sauce Ingredients:

2 cups tomato sauce
1 tablespoon apple cider vinegar
1 tablespoon sugar
dash of garlic

Mix uncooked meat, cooked rice, onion, peppers and seasonings in a large bowl.  Place some meat mixture in the middle of a cabbage leaf and roll up.  (like you’d roll up a burrito)

Place the cabbage rolls in a 9×13″ glass baking dish or cast iron bakeware.  Pour sauce over the top.  Cover baking dish with foil.  Bake in a 350º F oven for 40 minutes or until the meat is cooked through.

Cabbage Rolls Recipe

Pin it!  Here’s the link: http://www.pinterest.com/pin/280278776783963074/

 Sharon Springfield

Sharon Springfield

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Low Fat Broccoli Rice Casserole

Low Fat Broccoli Rice Casserole

 

Low Fat Broccoli Rice Casserole

Low Fat Broccoli Rice Casserole.  This is a spin off of a recipe from my mother-in-law that used Minute Rice, frozen broccoli and Cheez Whiz.  I’m more into fresh foods, the less processed the better, so I healthy-tized it.  But it’s still creamy and cheesy and really great.  Hope you’ll try it and love it too!

 

Low Fat Broccoli Rice Casserole Ingredients:

2 cups water
1 cup rice
2 cups fresh broccoli florets
1 package fresh mushrooms, sliced
1 can fat free cream of mushroom soup
1 can fat free cream of chicken soup
1 soup can low fat milk
2 cups shredded cheddar
salt & pepper

 

Low Fat Broccoli Rice Casserole Instructions:

In a medium saucepan, bring salted water to a boil, add rice, lower heat to a simmer and steam with lid on for 10 minutes.  Add the broccoli and mushrooms and continue to cook until the rice and broccoli are tender, approximately another 10 minutes.  Stir in the rest of the ingredients, reserving 1/2 cup of cheese.  Spread into a buttered casserole dish and sprinkle reserved cheese on top.  Bake at 350°F oven for 30 minutes.

This low fat broccoli rice casserole can be vegetarian friendly if you use 2 cans cream of mushroom soup and omit the cream of chicken soup.  When I was a vegetarian, this was something I used to make frequently for dinner.

Give this Low Fat Broccoli Rice Casserole a try this Thanksgiving.

Don’t forget to check out the other posts in my blog.  This week I’m featuring my favorite Thanksgiving dishes with you.

Low Fat Broccoli Rice Casserole

Sharon Springfield

Sharon Springfield

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