RICE!

with the economic woes today, lots of folks are asking about spreading their dollar out a bit thinner, Rice has been the answer for centuries..


Rice and sausage san Antone..
Ingredients

* 2 2/3 cups water
* 1 1/3 cups uncooked long grain white rice
* 1 pound ground pork breakfast sausage
* 1 (16 ounce) jar picante sauce
* 1 (8 ounce) container sour cream
* 8 ounces Cheddar cheese, shredded

Directions

1. In a medium saucepan, bring the water to a boil. Stir in the rice. Reduce heat, cover, and simmer 20 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a skillet over medium heat, cook the sausage until evenly brown.
4. In a medium baking dish, mix the cooked rice, cooked sausage, picante sauce, and sour cream. Top with Cheddar cheese.
5. Bake 20 minutes in the preheated oven, until cheese is bubbly.

Broccoil and rice

Ingredients

* 2 (10 ounce) packages frozen chopped broccoli
* 3 cups instant rice
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 1/4 cups water
* 1 (16 ounce) package processed American cheese, cubed
* 1 tablespoon butter
* 1 bunch celery, chopped
* 1 large onion, chopped
* salt and pepper to taste

Directions

1. Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
3. Melt butter in a large skillet over medium-high heat, and saute celery and onion until soft.
4. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
5. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

Rice Mexicalli

Ingredients

* 1 pound lean ground beef
* 1 onion, diced
* 1 green bell pepper, diced
* 1 (14 ounce) can beef broth
* 2 cups fresh corn kernels
* 1 (10 ounce) can diced tomatoes with green chile peppers
* 1 (15 ounce) can tomato sauce
* 1/2 cup salsa
* 1/2 teaspoon chili powder
* 1/2 teaspoon paprika
* 1/2 teaspoon garlic powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 teaspoon minced cilantro
* 1 1/2 cups uncooked white rice
* 1 cup shredded Cheddar cheese

Directions

1. In a medium stock pot, brown the ground beef over medium heat. Drain any fat. Add onion and green pepper. Cook until onion is tender.
2. Stir in the beef broth, corn, tomatoes with green chile peppers and tomato sauce. Add salsa, chili powder, paprika, garlic powder, salt, pepper and cilantro. Mix thoroughly. Bring to a boil and stir in rice.
3. Cover and cook until rice is done, about 25 minutes.
4. Sprinkle Cheddar cheese over the mixture and continue cooking 10 minutes, or until cheese is melted.



Chicken and Pork with rice cassorole
Ingredients

* 1 pound ground pork sausage
* 2 skinless, boneless chicken breast halves, chopped
* 1 onion, chopped
* 3 cloves garlic, crushed
* 1 cup chopped celery
* 3 cups chicken broth
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (6 ounce) can sliced mushrooms, drained
* 2 (6 ounce) package long grain and wild rice mixture
* 1 (3 ounce) package sliced almonds

Directions

1. In a large skillet combine the sausage, chicken, onion, garlic and celery. Saute over medium heat until sausage and chicken are browned and vegetables are tender. Crumble sausage, drain fat from skillet and return sausage to skillet.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Stir in the chicken broth, cream of mushroom soup, cream of chicken soup, mushrooms and rice. Mix well and spoon mixture into a lightly greased 9x13 inch baking dish. Sprinkle with almonds.
4. Cover dish and bake in preheated oven for 1 1/2 hours, or until cooked through



Rice and Black eye peas Cajun style

Ingredients

* 1 pound lean ground beef
* 2 small onions, chopped
* 1 cup chopped green bell pepper
* 1 cup long grain white rice
* 2 cups water
* 1 tablespoon Creole seasoning
* 1 teaspoon ground black pepper
* 1/2 teaspoon garlic powder
* 2 (15.5 ounce) cans black-eyed peas, drained

Directions

1. Crumble the ground beef into a deep skillet or large saucepan over medium-high heat. Add the onions and green pepper. Cook and stir until beef is evenly browned. Drain the grease.
2. Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the water is absorbed. About halfway through cooking the rice, stir in the black-eyed peas.

Fried rice

Ingredients

* 2 cups enriched white rice
* 4 cups water
* 2/3 cup chopped baby carrots
* 1/2 cup frozen green peas
* 2 tablespoons vegetable oil
* 2 eggs
* soy sauce to taste
* sesame oil, to taste (optional)

Directions

1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
3. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

THIS Very Basic RECIPE can be adulterated any way you wish, cube up beef, pork or chicken and saute and add to the mix, peel and saute shrimp, add mushrooms, you can throw in canned chicken, canned crab, canned shirmp, Tuna, anything you wish to build up this dish..

hope that takes you in a few directions...

Thank you

CHEF