Mexican Rice Filed under ( Mexican, rice, Side Dish )

We made Fish Tacos again tonight and that yummy Lime Cilantro Creme. I made a visit to Kirsten at My Kitchen in the Rockies. Kirsten has great ideas and recipes. I made her Mexican Rice and we loved it. My family loves rice and they were very pleased with this.

Mexican rice:

Ingredients:

* 3 tablespoons vegetable oil
* 1 cup uncooked long-grain rice
* 1 teaspoon garlic salt
* 1/2 teaspoon ground cumin
* 1/4 cup chopped onion
* 1/2 cup tomato sauce
* 2 cups chicken broth

Directions:

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Printable Version

Easy Living Salad Filed under ( chicken, rice, Salad )

My dear friend Michelle gave me this recipe several years ago. I love any salad - green, pasta, fruit - and this one is rice! You should definitely give this a try! Perfect addition to your summer menu!

Easy Living Salad

1 box Chicken Rice-a-Roni, cooked and cooled

2 cups cooked, diced chicken

1 cup chopped fresh parsley

3 large Roma tomatoes, diced and drained

1 small onion, finely chopped

2 avocados, diced

Dressing:

1/2 cup vegetable or canola oil

1/2 cup lemon juice

3/4 tsp garlic salt

1/2 tsp dry mustard

Mix salad and dressing. This is best if made the night before.

* When I made my recently, I saved the avocados and half of the dressing to add the next

morning

**This salad is great doubled or tripled for a large group

Printable Version

Crock Pot Chicken and Wild Rice Soup Filed under ( chicken, rice, Slow cooker, soup )

After an exciting weekend of Prom, Annie had her wisdom teeth out Wednesday. I knew she couldn't eat much so I stocked up on ice cream, yogurt, etc. I decided to make this soup knowing she could at least enjoy the broth. It was great. My hubby loved it and so did the girls. It made a large amount, and I love that it was so easy. My girls don't love mushrooms so I kept them in large slices so they could pick them out. I think you will totally enjoy this nice, hearty soup! I served this with Cheese Biscuits - promise to share that recipe soon.

Crock Pot Chicken and Wild Rice Soup

2 cups cooked chicken, chopped or shredded
1 can cream of chicken soup
1 - 8 oz pkg sliced fresh mushrooms
1 cup diced onion
1 cup diced celery
1 cup sliced carrots
2 - 4.3 boxes long grain and wild rice mix
3 can chicken broth
4 - 5 cups water
pepper to taste

Spray Crock Pot with cooking spray. Combine everything in Crock Pot. Cover and Cook 6-7 hours on low or about 3 hours on high.

Printable Recipe

Tomato, Basil and Chicken Risotto Filed under ( chicken, rice )

My family loves rice. I have never cooked risotto so I decided to give it a try. They loved this new meal. I almost didn't have enough. This recipe serves 4 so if you have big eaters - you may want to double it. Also, I thought it tasted too "winey" for my family so I added some butter and sugar at the end to mellow some of the wine taste. I would probably use a half of cup next time and substitute the other half with more chicken broth. This was quick and easy and we enjoyed it! I apologize for the picture - this nice risotto wasn't very photogenic!

Tomato, Basil and Chicken Risotto (adapted from Meet Us in the Kitchen Jr. League, St. Louis)

1 14 oz can chicken broth
1 cup dry white wine
1/4 cup water
2 cloves garlic, minced
3 Tbsp olive oil, divided
1 lb skinless, boneless chicken breasts - rinsed, dried -cut into bite size pieces
salt and pepper to taste
1 cup arborio rice
1 medium onion, chopped
1 large tomato, chopped
1/2 cup shredded Asiago cheese
1/4 cup finely shredded fresh basil

Combine broth, wine and water in a medium saucepan, over medium heat until just about to boil - reduce heat and keep hot; Put garlic in 1 Tbsp of olive oil in a heavy 2 qt saucepan over medium-high heat - add half of the chicken - season with salt and pepper and cook for about 4 minutes or until chicken is cooked through; remove and cook remaining chicken in 1 Tbsp olive oil, salt and pepper - removed chicken and set aside.

Put the remaining 1 Tbsp oil in the saucepan - stir in the rice and onion; cook for 2 minutes stirring to coat the rice; Stir in 1 cup of the hot broth mixture - reduce heat to medium-low and simmer until the broth is absorbed; Add another cup of broth mixture and cooking, stirring til absorbed; add the rest - continuing to simmer, stirring frequently until the risotto is tender and has a creamy texture; Stir in the tomato and chicken - cook until heated through; Stir in the basil and cheese. Serve immediately!

*for my family - I plan to use only 1/2 cup of wine in the future and increase the broth

Printable Version