Lynn's Kitchen Adventures » Rice

Breakfast Fried Rice

Lynn — Thu, 08 Sep 2011 14:20:41 +0000

Fried rice may not be what you think of when you think of breakfast, but it is a very good and inexpensive meal. It is simple to fix and and so easy to make a large batch up for the week.

Breakfast fried rice is mainly rice and eggs, with a little big of meat added in. It is filling, healthy, and very good.

This freezes great and can easily be defrosted and reheated as you need it. It also makes a really good lunch or breakfast for dinner.

This breakfast fried rice is basically the same as my pork fried rice, but I add in a little extra egg and I use a kielbasa or breakfast type sausage as the meat. I also leave out the veggies in this, but like any fried rice, you can really make this your own and add whatever you like to it.

Pork Fried Rice

2 tablespoons oil
4 eggs
4 tablespoons soy sauce
1/2 lb Kielbasa style sausage cut into chunks (I use the precooked kind)
2 cups cooked rice (cold leftover rice is best)
2 tablespoons rice vinegar

Mix together 2 tablespoons of soy sauce with the eggs and beat well.
Heat 1 tablespoon of oil in a large skillet or wok.
Add egg to pan. Swirl and scrape egg to cook, basically you are scrambling this, but do not over cook it. You want this to error on the side of not done because you will be adding this back to the pan later on.
Remove egg from pan and set aside.
Return pan to stove.
Add a little more oil (I use bacon grease if I have it.)
Rice and cook for 4-5 minutes or until rice is starting to lightly brown.
Add the egg back to the pan along with the meat, remaining soy sauce and the rice vinegar. Let cook for 2-3 minutes more.
Add more soy sauce to taste.
Serve and enjoy!

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Pumpkin Risotto

Lynn — Wed, 17 Nov 2010 17:05:15 +0000

I love risotto, but most risottos can be time consuming and a bit of a hassle to make.

However, I have been making oven risotto for years, and love it. It gives you the taste and creaminess of risotto, but it is so easy because the oven does the work for you.

Over the last couple of years I have adapted my basic oven risotto into a tomato and sausage version, and also a sweet potato and sausage version.

Last week I decided to try a pumpkin version of oven risotto and it was so good. The pumpkin gave it a really nice flavor and added an extra creaminess that we loved.

I made this with sausage because I served it as a main dish, but you could easily leave the sausage out and it would be perfect for a holiday side dish.

Pumpkin Risotto

2 tablespoon oil
1/2 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup dry white wine (I have used chicken broth and it works fine)
4 to 4 1/4 cups hot water
1 cup chicken broth
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 tablespoons butter
1/2 cup grated Parmesan cheese ( the real stuff, not the stuff from the green can)
1 pound of sausage, browned
1 15 ounce can of pumpkin

Preheat oven to 425 degrees.
In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat.
Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
Stir in the wine and cook until it has completely evaporated, about 1 minute.
Stir in 3 1/2 cups water, the stock, salt, and pepper.
Bring to a boil and add sausage and pumpkin.
Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
Remove from oven. Stir in 1/2 to 3/4 cup water, if needed. Sometimes I do not have to add this extra water. The consistency of the risotto should be creamy, but not too thin.
Add the butter and cheese.
Serve immediately.

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Easy Green Chili Rice

Lynn — Tue, 28 Sep 2010 13:53:45 +0000

I have green chili rice on my site that I posted earlier this year, but I have been looking for something a little different.

I wanted something that was the same basic idea, but since we like variety in our house I wanted it to be just a little different. I was also looking for something that would still be an easy side dish for Mexican food.

This recipe is just that. It is similar yet different than my other version and we really enjoyed it.

Easy Green Chili Rice

4 cups cooked rice
2 (4 ounce cans) green chilies
1 1/2 cups shredded Colby jack cheese
12 ounce of sour cream

Combine all ingredients and place in a 2 quart baking dish. I used an 11×7 inch Pyrex type pan.

Bake at 350 for 30 minutes.

Serve and enjoy!

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Cilantro Lime Rice

Lynn — Fri, 02 Apr 2010 01:34:13 +0000

We love Chipotle restaurant. We actually had never eaten there until a few months ago, but once we ate there, we loved it.

However, if you know me, you know I like to make at home versions of food we love. So, I started searching for something like Chipotle that I could make at home.

I found quite a few recipes, but most of them did not even sound close to what Chipotle served. I did find one however, that sounded like it was very close to what I was looking for.

Of course, I could not leave the recipe alone, and I tweaked it a little. What I came up with was a rice we love. It is not quite the same as Chipotle’s, but very close. I think this would work well with any type of Mexican meal.

Now my family can enjoy a Chipotle style meal at home with out spending the time or money to go out.

This recipe calls for basmati rice. I really think basmati does work best here. It gives it a texture and taste very close to the real thing. And in case you are wondering, yes, the water vs rice ratio is correct for this recipe. It is not the exact ratio that you would use for the regular way to cook rice, but it works in this recipe.

Cilantro Lime Rice

1 teaspoon oil
2 tablespoons fresh cilantro chopped
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 lime, juiced (please use the real thing here it is so much better)

In a saucepan, heat oil until hot
Add rice and stir for 1 minute, you are basically frying the rice in this step.
Add lime juice, stir for 1 minute more.
Add water and salt, bring to a boil
Cover and turn down to simmer until rice is tender and the water is absorbed, about 18-20 minutes. Do not over cook this or it gets mushy.
Add in the cilantro, stir, and serve

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Green Chili Rice

Lynn — Tue, 12 Jan 2010 02:06:08 +0000

I have been making this recipe for years. It makes a great side dish for Mexican type meals.

This recipe came from an Old Taste of Home magazine. I love their recipes from the 1990′s. I have used and still use many of their recipes.

I have made this as a side dish for many Mexican type meals, but I have also taken this to church potluck type dinners. It is always a popular dish.

I will say though that this particular recipe contains minute rice. I am not usually a fan of minute rice, but in this recipe it works the best. I have tried it with regular rice and it just does not turn out right. So, I usually keep a small box of minute rice on hand just to use for this recipe. This rice dish is really the only thing I use it in because I have not found anything else I like it for.

Do you use minute rice?

Green Chili Rice

1 can (10-3/4 ounces) condensed cream of chicken soup ( I now use a homemade version so that it is gf)
1 cup (8 ounces) sour cream
1 can (4 ounces) green chilies
1 cup (4 ounces) shredded cheddar cheese
1-1/2 cups uncooked instant minute rice

In a large bowl, combine the soup, sour cream, chilies and cheese. Stir in rice. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20 minutes or until rice is tender.

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Spicy Chipotle Chicken and Rice

Lynn — Fri, 16 Oct 2009 01:00:15 +0000

I like chicken and rice dishes, but many of them are the same basic recipe. I like them, but they were getting a bit boring for me. I wanted something with a little more flavor and kick. I wanted something different.

I thought something with a spicy Mexican type flavor would be good. I wanted something we could eat just as a chicken and rice type dish, but I also wanted it to be a something I could serve with tortillas and beans if I wanted too. What I came up with works for both.

This has great flavor. It was a bit spicy for several in my family, so they added a little sour cream to theirs. My husband thought it could be a little spicier. So, if you like food spicy, add a little more chipotle chili to it.

This dish is a pretty frugal meal. You can easily make this stretch into two meals. Make extra and serve it the first night as chicken and rice, add a salad or vegetable and you have a meal. Then the second night, use the leftovers served with beans and tortillas, lettuce, cheese, etc. I plan on using this as two meals the next time I make it.

Spicy Chipotle Chicken and Rice

3 or 4 boneless skinless chicken breast (you could use another cut of chicken also just adjust the cooking time)
1-2 tablespoon of oil
1 onion chopped
3 cloves of garlic, mined
½ teaspoon cumin
1 chipotle chili in adobo sauce pepper, minced finely (this is one chili, not one can of chilies )
28 ounces of diced tomatoes
1 ½ cups of long grain white rice
1 ½ cups of water

Cook onion in oil until tender. Add garlic, cumin, chipotle pepper, and cook for 1-2 minutes. You are just releasing some of the flavor here, not really cooking it. Add tomatoes, water, and rice. Pour into a 9×13 or equivalent pan.

Lay chicken breasts on top of tomato, rice mixture. Cover with foil and bake at 350 for 45-50 minutes. Remove foil and cook 5-10 minutes more or until rice is done. The cooking time may vary on the depending on the size of chicken pieces that you use. This takes about 1 hour for me.

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Homemade Rice A Roni

Lynn — Fri, 14 Nov 2008 13:38:00 +0000

One of the things that I have done in trying to avoid packaged food is cut out all packaged rice and pasta mix. We did not eat these very often, but I would keep them on hand for when I needed a quick side dish.

I have tried several recipes that I found online and could not find one that we liked. I was almost ready to give up on finding one when I saw on in the cookbook Dining On A Dime. It looked like it might be worth a try.

It was. This recipe was really good. I make up a big batch of it and store it in a Tupperware container. Then I always have it on hand when I want it. It is also cheaper than the store bought mixes.

I will warn you though this is not yellow or brown like the real “rice a roni”. The box mix has a lot of stuff in it to make it look like it should be chicken or beef flavored. This homemade version is much more appealing. It looks like rice and noodles should.

Homemade Rice A Roni

1 cup of spaghetti, broken into small pieces
2 cups rice, uncooked
1/4 cup dried parsley flakes
6 tablespoons instant chicken or beef bouillon powder
2 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon thyme ( I leave this out of the beef version)

Mix all ingredients together and store in an airtight container. To use, place 1 cup mix, 2 tablespoons of butter, and 2 cups of water into a saucepan. Bring to a boil, cover, and reduce heat and simmer for 15 minutes or until rice is tender.
Note: I like to heat my rice mix with the butter until the butter is melted and the rice and pasta are just slightly browned before I add the water. But either way will work fine.

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Oven Risotto With Sausage and Tomatoes

Lynn — Tue, 28 Oct 2008 01:47:00 +0000

Several years ago Martha Stewart’s Everyday Foods had a recipe for oven risotto. I have made it many times and I really like it for a side dish. It is really good for how easy it is.

I recently was looking at the Martha Stewart website and they had a recipe for a regular risotto with tomatoes and sausage. I thought why not combine the two recipes and make a main dish oven risotto with sausage and tomatoes.

I tweaked the recipe and came up with a really good risotto that you can use as a main dish.

I hope you enjoy it.

Oven Risotto With Sausage and Tomatoes

1 tablespoon olive oil
1/4 cup finely chopped onion
3/4 cup Arborio rice
1/4 cup dry white wine (optional, I use chicken broth)
2 to 2 1/4 cups hot water
1/2 cup homemade or low sodium canned chicken stock
3/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1 tablespoon unsalted butter
1/4 cup freshly grated Parmesan cheese
1/2 pound of sausage browned
1 14 ounce can tomatoes, drained

Preheat oven to 425 degrees. In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat.
Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
Stir in the wine and cook until it has completely evaporated, about 1 minute.
Stir in 1 1/2 cups water, the stock, salt, and pepper.
Bring to a boil and add sausage and tomatoes.
Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
Remove from oven. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley.
Serve immediately.

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