Archive for Rice

Chicken and Wild Rice

Source: Stephanie Cooks

I’ve had this recipe saved for a long time. I knew it would be good from the moment I saw it, and after finally getting around to making it, I’m even more disappointed that it took me so long. This was delicious! And with such an easy ingredient list that is also just “toss in and go,” it’s definitely a keeper!

Chicken and Wild Rice
4 cups chicken broth
1 can cream of mushroom soup
6 oz. box Uncle Ben’s Wild Rice and seasoning packet
1 cup baby carrots, diced small
1 cup shredded chicken

Directions:
Combine the rice, seasoning packet, broth, soup, and carrots in your crockpot, stirring well. Cook on low for 5 hours.

At end of cook time, stir in the shredded chicken. Cook on low for an additional 30 minutes, or until heated through. Enjoy!

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Jambalaya

Ahh, Pinterest. What a wonderful and fabulous way to waste time. But, really, it’s not all bad. Because of Pinterest, I discovered a new cooking blog that I’ve grown to love: Plain Chicken. I don’t remember the first recipe I’ve saved from this blog, but there have been a lot. One of them was this Crockpot Jambalaya.

For this recipe, I used Johnsonville Pork and Chicken Brats. I think one mistake I made with this recipe was simply adding the brats to the crockpot and letting them cook there. Next time, I’ll cook the brats separately (or at least brown them first, and then add them to the crockpot) so that the brats maintain some of their original flavor.

Now, I must warn you, it tastes better than it looks (I just could not seem to get a good picture of this dish!). This dish was very filling, very flavorful, and had just the right amount of spiciness. This would be great to serve for a large crowd. I can’t wait to make it again with the changes I noted above.


Jambalaya

1 pound chicken breasts, cut into 1 inch cubes
1 pound smoked turkey sausage, sliced
2 cans diced tomatoes, undrained
3 Tbsp dried minced onion flakes
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 tsp minced garlic
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
rice (I used 2 packs of Knorr Garlic & Butter flavor rice)

Directions:
Mix the chicken, sausage, tomatoes, onion, garlic, and broth in your crockpot. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Stir well.

Cook 7 to 8 hours on low, or 3 to 4 hours on high. Mix in cooked rice and cook for about 15 minutes until warm. Serve with cornbread muffins and enjoy!

Makes about 7-8 servings.

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Chicken and wild rice soup

I have had this recipe saved in my Google Reader since the day it popped up, but somehow, it never made its way onto my weekly menu. However, during the Crockpot March Madness tournament, hosted by 365 Days of Slow Cooking, this dish had a pretty good run. It renewed my interest in the meal and made me want to make it ASAP!

Meanwhile, I knew this past weekend was going to be full of relaxing and whatever we wanted to do, so I thought it would be the perfect time to cook/bake something fun. Looking through my Google Reader, I remembered recently starring this recipe for sourdough bread bowls. I’ve never worked with sourdough before, and this recipe seemed like the perfect combination of challenging and yummy! Chicken and wild rice soup served in sourdough bread bowls … what could be better?!

I have to say, this meal was amazing. The soup was fantastic, and the bread bowls turned out so good! I kept comparing the meal to something you would get at Panera, but this tasted so much better! I was very proud of myself and, honestly, I was tooting my own horn for the rest of the night about what a fantastic meal I prepared. My only complaint is that I didn’t discover this recipe earlier. This would be the perfect meal for cold, snowy nights!


Chicken and Wild Rice Soup

2 chicken breasts
4 cups chicken broth
2 cups water
1 cup carrots, diced
1 cup celery, diced
1 box Wild Rice (I used Uncle Ben’s) with seasoning packet
2 cups whole milk
3/4 cup flour
1 stick butter
1/4 tsp. salt
1/4 tsp. pepper

Directions:
Place chicken breasts in the bottom of your crockpot. Dump in the carrots, celery, chicken broth, and water. Add the box of rice, including the seasoning packet, and stir to combine. Cook on low for 6-8 hours. At end of cook time, shred chicken and return to crockpot.

In a small bowl, combine flour with salt and pepper, mixing well. In a medium sauce pan, melt butter. Add flour mixture a tablespoon at a time, whisking until the butter and flour is well incorporated. Then, slowly add milk, whisking until everything is smooth. Add this mixture into the soup in the crockpot and stir well. Cook on low for 15 minutes. Enjoy!

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Black beans and rice

Source: $5 Dinners; and another version from A Year of Crockpotting

This was another easy meal where I already had all the ingredients in my pantry, which was an even better thing, since I’m trying to use up as much food as I can before we move in two weeks! I had two more “cans” worth of black beans in the freezer, so I was looking for a recipe to use them up. This was a great choice, because I was able to use up some stuff from my pantry without having to buy any supplementary ingredients.

Rick and I were both pleasantly surprised with how good this tasted. I was a little nervous that it would turn out bland and too mushy (and it was a little mushy), but the flavors meshed together nicely. We ate it as a burrito filling and added sour cream and a little cheddar cheese (although I don’t think the cheese was necessary). I’ll definitely make this again when I need to throw a meal together using pantry staples!

This is also a great budget meal. $5 Dinners is a great source for eating on a budget, but this is one of the most inexpensive meals I’ve noticed from her blog.


Black beans and rice

1 cup white or brown rice, uncooked
1 tbsp. olive oil
2 cans black beans, drained and rinsed
2 cloves of garlic, crushed
1 can tomatoes, undrained
1 tsp. cumin
salt and pepper, to taste
2 cups water

Directions:
Dump the rice in the bottom of the crockpot. Add olive oil, and stir to combine. Add the rest of the ingredients. Stir. The original recipe said if you are using white rice, cook on high for 4 hours; if using brown rice, cook on high for 6 hours. However, using white rice, mine was done at about 2.5 hours on high. Either way, brown rice will take longer to cook.

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Sweet n Sour Pork

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I used to looove sweet n sour chicken. I’d have it for lunch in college a couple times a week! I saw this recipe for sweet n sour pork recently and thought it would be nice to try something different. And bonus! It’s a Weight Watchers recipe. 

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Ingredients:
1.5 lbs. lean, boneless pork loins, cubed
8 oz. can pineapple chunks, undrained
1 red (or green) bell pepper, chopped
3 tbsp. brown sugar 
1/2 tsp. ginger
1/4 cup vinegar
3 tbsp. soy sauce
3 tbsp. water
2 tbsp. corn starch 

Directions:
Combine pork, pineapple, bell pepper, brown sugar, ginger, vinegar and soy sauce in your crockpot. Mix well. Cover and cook on low for 6 to 8 hours. We cooked ours on low for 8 hours and the pork was a bit dry, but not too bad.

About 5 minutes before serving, combine water and cornstarch until well blended. Mix into pork mixture. Cover and cook on high for 5 minutes, or until sauce is thickened.

Serve over rice. Makes 4 servings.

Per Serving: 410 calories, 8g fat, 34 g protein; 49g carbs; 2g dietary fiber; 77mg cholesterol; 841mg sodium. WW points: 8.

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Chicken and Shrimp Casserole

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Source: Fix it and Forget it Lightly

I have to say that after (thoroughly) reading the ingredients and directions from this recipe, both Rick and I were a little skeptical. First off, it called for the chicken to be cooked first, which seemed odd to me because the crockpot can cook chicken just fine. Second, the recipe didn’t specify if the shrimp should be cooked first or not (but we assumed it did).

It turned out decent, though. The chicken was fine. The shrimp, however, didn’t fare so well. It shrunk and dried up and the texture was off. It didn’t taste bad, but if I made the dish again, I would probably leave it out completely, or just add it at the end so it didn’t simmer all day with the rest of the ingredients.

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Ingredients:

1 1/4 cups uncooked brown rice
2 tbsp. butter, melted
3 cups chicken broth
1 cup water
2 chicken breasts, cooked and cut up
2 4 oz. cans sliced mushrooms, drained
1/3 cup soy sauce
12 oz. pkg. frozen shrimp
about 8 green onions, chopped

Directions:
Add rice to bottom of crockpot and thoroughly mix with the melted butter. Then mix in the rest of the ingredients. Cook on low for 6-8 hours.

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Arroz con queso

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When I was planning this week’s menu, apparently I had a craving for Mexican food! The arroz con queso turned out good, although it was a little dry for me. I ended up filling soft tortilla shells with the arroz con queso and adding a little salsa. Yum!

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Ingredients:
1 1/2 cups uncooked white rice
1 can black beans
1 can green chiles
1 small onion, chopped
1 can (16 oz.) crushed tomatoes
1 cup cottage cheese
2 tablespoons vegetable oil
3 teaspoons minced garlic
1 cup shredded Monterey Jack cheese

Directions:
Mix all ingredients together in crockpot. Cook on low for 6-9 hours. We cooked ours for 8 hours, and there was quite a bit stuck to the sides and some on the bottom. Thank goodness for our Reynolds Slow Cooker Liners, or it would have been a mess, haha.

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