This recipe comes from my 8th grade home economics class. My kids love it.
1 onion, chopped
2 cups ham, cubed
2 eggs, scrambled and broken into small pieces
frozen mixed vegetables or fresh vegetables of your choice
2 Tablespoon soy sauce
2 cups cooked rice
peanut oil or olive oil
Sauté onions in oil in a large skillet until they are softened. Add ham and brown. If using fresh vegetables, sauté them as well. If using frozen vegetables, rinse them in a colander until they are thawed and then add to the skillet. Add rice and soy sauce to the skillet, mixing well. Just before serving, add the egg and stir enough to heat through. Serves 4-6.
Vary amount of indredients to serve more.
Laura
Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts
Chicken with Rice
This is a variation of a hearty and filling casserole that Dorrie makes.
1 medium onion, chopped
2 tablespoons butter
1/2 cup sour cream
1/2 cup white wine
1/2 cup Velveeta
salt and pepper
1 can cream of mushroom soup
4 chicken breasts
2 cup cooked long-grain white or brown rice or 2 cups uncooked Minute Rice
Melt the butter in a large stock pot, and then add onions, sautéing until onions are brown and tender. Add sour cream, wine, Velveeta, salt, pepper, and soup. Use the empty soup can to add water, 2 cans worth, or as needed. Cut chicken breasts into bite-sized pieces and add to pot. Alternative: Leave the chicken breasts whole and shred them after cooking. Add the rice and simmer until chicken is springy to the touch, cooked through. If using Minute Rice, you may need to add more water as the rice absorbs it.
Laura
1 medium onion, chopped
2 tablespoons butter
1/2 cup sour cream
1/2 cup white wine
1/2 cup Velveeta
salt and pepper
1 can cream of mushroom soup
4 chicken breasts
2 cup cooked long-grain white or brown rice or 2 cups uncooked Minute Rice
Melt the butter in a large stock pot, and then add onions, sautéing until onions are brown and tender. Add sour cream, wine, Velveeta, salt, pepper, and soup. Use the empty soup can to add water, 2 cans worth, or as needed. Cut chicken breasts into bite-sized pieces and add to pot. Alternative: Leave the chicken breasts whole and shred them after cooking. Add the rice and simmer until chicken is springy to the touch, cooked through. If using Minute Rice, you may need to add more water as the rice absorbs it.
Laura
Chicken & Rice Bake, with Black Beans & Tomatoes
I threw this together for dinner tonight from the contents of my pantry and freezer. Always have beans, tomatoes and rice on hand!!
1 cup uncooked brown rice
2-4 chicken breasts
14 oz can of black beans, drained
4-5 green onions, chopped
28 oz can of whole peeled tomatoes, do not drain
salt & pepper to taste
pinch or two of ground cayenne
Pre-heat oven to 350° F
Place rice on the bottom of a medium-sized casserole dish; put chicken on top of rice, then beans, onions and tomatoes. Pour tomato juice from can over rice. Sprinkle the spices over all. Bake, covered, for 1 ½ hours until chicken is cooked and rice is done. Serves 4.
1 cup uncooked brown rice
2-4 chicken breasts
14 oz can of black beans, drained
4-5 green onions, chopped
28 oz can of whole peeled tomatoes, do not drain
salt & pepper to taste
pinch or two of ground cayenne
Pre-heat oven to 350° F
Place rice on the bottom of a medium-sized casserole dish; put chicken on top of rice, then beans, onions and tomatoes. Pour tomato juice from can over rice. Sprinkle the spices over all. Bake, covered, for 1 ½ hours until chicken is cooked and rice is done. Serves 4.
Lemon Pilaf
2 tsp butter
1/3 cup sliced celery
1/3 cup sliced green onions
1 cup cooked rice
1/4 tsp salt
Dash pepper
1 tsp grated lemon rind
In small saucepan, melt butter over med heat. Add celery and onions and cook until tender but not brown. Stir in remaining ingredients and continue cooking over low heat until thoroughly heated. Makes 2 servings.
Auntie Bev
Subscribe to:
Posts (Atom)