Category: Rice


I’ve been craving Mexican food, so this really hit the spot.  Easy as can be using frozen chicken tenders and salsa.  This is a great recipe for weeknight quick dinners, and it utilizes pantry staples I usually have on hand.  Frozen chicken tenders, salsa, shredded cheese, rice, and beans.

20171014_194843[1]

1 package Tyson Crispy Chicken Tenders

1 Jar salsa (I used verde, but it looks prettier with more colorful salsa)

1 pack shredded Mexican cheese

  1.  Pour salsa into 13×9 baking dish.
  2. Arrange chicken tenders in salsa.
  3. Sprinkle with shredded cheese.
  4. Cover with foil.
  5. Bake at 350F for 40 minutes.  Remove foil and put back in the oven to allow cheese to completely melt.
  6. Serve with rice and beans.

I used Minute Rice Multigrain Medley and Lucky’s organic canned black beans.  The rice and beans cook while the tenders are in the oven.

This is yummy topped with sour cream too!

Advertisements

I found a good price at Target on the Lundberg rices that I love so much.  They even had a Black Pearl variety I’ve never had before.  I made curry chicken and cooked this Rice Melange in the rice cooker.  Yummy.

KIMG0080

2 1/2 c. Lundberg Jasmine Brown Rice

1/2 c. Lundberg Black Pearl Rice

5 1/4 c. water

2 Tbsp. butter

1/2 tsp. salt

1 Tbsp. crushed garlic

1 can black beans, drained

Combine ingredients in rice cooker.  It will take 40-45 minutes to cook, perfect when you are baking boneless breasts since they have the same cooking time.

KIMG0048

1 pouch Imagine Thai Coconut Curry Sauce (OMG Yummy!!)

2 lb. fresh sausage (I used turkey kielbasa)

2 Tbsp. olive oil blend

1 can garbanzo beans

Leftover veggies (red pepper, zucchini, kale) for color and texture

1. Cut sausage into small slices using kitchen shears.

2.  Cook sausage in a large skillet over medium heat in the olive oil blend until cooked through.

3.  Add in remaining ingredients until heated through.

4.  Transfer to crockpot to keep warm until everyone is ready to eat.

Serve over rice.  (I used a brown and red rice mixture of Lundberg rice I had on hand)

We loved this!  The Thai Coconut Curry Sauce is one of our favorites.  I buy it in bulk (6 at a time) online.  Same with the Lundberg rice that we love!

 

coconut curry

 

I cooked a bunch of chicken the other night that I had marinated in Frontera Key Lime Shrimp Taco Sauce (Frontera is Rick Bayless’ brand – the best!) along with yellow rice and black beans.  Less folks for dinner, so a boatload of leftovers – enter meal two – Burritos!

Burrito and Salad

4 c. leftover chicken breasts – baked in Frontera Key Lime Shrimp Taco sauce for 45 minutes at 350 F

frontera key lime shrimp sauce

3 c. cooked leftover yellow rice

1 c. leftover black beans

2 c. Mexican shredded cheese

20 flour tortillas

Oil for brushing

2 prepared large baking sheets – covered in foil and sprayed with coconut oil.

Preheat oven to 350F

1.  Put leftover cubed chicken in food processor and process until finely shredded.  Add a little salsa, if too dry.

2.  Mix chicken, rice, beans, and cheese using your hands like you’re making a meatloaf.

Leftover chicken and rice for burritos

3.  Place 1/2 to 3/4 c. mixture onto each tortilla, and fold envelope style.

4.  Place on prepared baking sheets.

5.  Brush with oil.

6.  Bake at 350 for 20 minutes until golden.

So good, the kids said to make the same meal over again specifically to have leftovers to recreate the burritos!!

I served the burritos with salad.

I kept the lettuce and watercress separate from the tomatoes and cucumbers and let everyone assemble their own salads, to save salad stuff for tonight’s dinner consisting of chicken marinated and cooked in papaya poppy seed dressing, cooked at 350F for 40-45 minutes.  Another yummy, healthy dinner.

Papaya Poppy Chicken

 

 

sam_2803

4 lb. boneless skinless chicken thighs

2 pouches Frontera Fajita sauce

Yellow Rice, cooked according to directions

2 cans low sodium black beans, drained

1 package frozen seasoning vegetables

Marinade chicken in sauce at least 30 minutes.

Bake at 350F 35 minutes or until internal temperature reaches 165F.

Meanwhile cook rice in rice cooker.

Cook seasoning vegetables in a little olive oil until softened.  Add in beans and heat over low until chicken is done.

Frontera is Rick Bayless’ brand.  This is the second product I have tried, and I am sold on his ability to create amazing flavors.  Everyone agreed that the chicken was delicious.  I am running to my local grocery store tomorrow to stock up while the Frontera sauces are on a BOGO deal.

sam_2760

Florida is an interesting place to live during hurricane season.  Anytime one heads our way, folks clear the shelves in the local stores of water, canned goods, bread, etc.  The threat of at the very least losing power makes the thought of what’s in the fridge and freezer going bad!  I feel so fortunate that we dodged the bullet this time.  When I see reports of the devastation, I know just how lucky we are that it skirted by us.

My daughter and son in law made a huge batch of taco meat and rice in case they had guests (since their house is inland and has hurricane shutters).  I was blessed with the leftovers, and we had a fantastic dinner thanks to them.

4 cups leftover taco meat

4 cups leftover cooked rice

1 jar salsa

1 can of black beans

1 package (20) fajita style flour tortillas

Shredded Cheese

Tomatoes

Shredded Lettuce

Diced Onion

I added salsa to the taco meat and heated it up.

sam_2758

I added black beans to the rice and heated it up.

sam_2759

Meanwhile, I put the tortillas on a large baking sheet in a 200F oven to heat.

Toppings included cheese, tomatoes, lettuce and onion.  We were missing sour cream and avocado, but the tacos were so yummy, we didn’t miss them.

sam_2757

The kids all voted for tacos more often!

 

SAM_2671

5 boneless skinless chicken breasts, cut in half

1 jar Trader Joe’s pineapple salsa

1 c. crushed pineapple

1 Tbsp. chopped jalapeno

1 can vegetarian beans

1 can garbanzo

2 tsp. smoked paprika

1 tsp. mixed herbs (I used Tuscan)

Spray two 13 x 9 baking dishes.  Place chicken breasts in dishes.

Mix salsa, pineapple, and jalapeno.  Spoon over chicken.

Bake at 350 F for 30-40 minutes until internal temperature.

Meanwhile, combine beans, paprika, and herbs in saucepan.  Simmer on low until chicken is done.

Also meanwhile, prepare some rice in the rice cooker.

When chicken is done, use kitchen shears to cut into bite size pieces.  Stir in beans, and serve over rice.

 

Gumbo

2 Tbsp. olive oil

2 packages spicy chicken sausage

4 c. sliced fresh okra

1 large green bell pepper, seeded and chopped

3 celery stalks, chopped

1 sweet onion, chopped

1 package broccoli slaw

4 Tbsp. flour

4 c. chicken broth

2 cans Rotel diced tomatoes with onions, peppers, and celery

2 tsp. Cajun seasoning

1 tsp. chopped jalapeno peppers

2 lb. peeled, deveined shrimp

Steamed white rice for serving

The night before:

Slice and brown sausage in olive oil.  Scoop out of oil and place in crock pot.

Top with veggies.

Add flour to oil in pan and cook for a few minutes until golden brown, about 4 minutes.  Add tomatoes and 3 c. of the broth.  When it comes to a boil, remove it from the heat and add in Cajun seasoning and jalapeno peppers.

Mix well.  Liquid should be visible, but not completely cover what’s on top.  Add a little more broth, if needed.  Reserve what broth you don’t use in the gumbo for cooking more flavorful rice.

Place in the fridge overnight.  Put on low for 8-9 hours.  Stir in raw shrimp 20 minutes before serving.  It’s ready when the shrimp is pink.

FUNNY STORY.  I was having friends over for a birthday celebration.  I had made the gumbo ahead and a carrot cake.  The day of the celebration, I wasn’t feeling well and nearly cancelled.  The only thing that kept me going, was the thought that the food was cooking itself while I was at work.  However, and this is the “funny” part, my daughter forgot to put the crock pot on and never received my reminder text message.  I came home to uncooked gumbo in the crock pot!    I’m not proud to say, I had a bit of a meltdown at her for forgetting.  Luckily, because I was not feeling tip top (understatement) I had come home early.  So, at 5:00, I was pouring the contents of my ready to go crock pot into a stock pot, to cook my gumbo on the stove top.  I brought it to a boil, and then lowered the heat and simmered I covered until the okra tasted done.  It took about 90 minutes all told.   I then added the shrimp in on the stovetop and simmered it for about a minute.  It all went back into the crock pot to keep warm for serving.  Meanwhile, I cooked jasmine rice in my rice cooker.

It was a huge hit!  I can’t honestly say how it would have turned out in the crock pot, but since the recipe of origin was from Williams-Sonoma, I’m guessing it would have also been good, and a lot less stressful!

Carrot Cake recipe to follow!

SAM_2606

I had leftover corn, black bean salad, but not quite enough for a side.  I cooked brown rice in the crock pot over night and mixed it in to make a yummy salad.

Corn and Black Bean Salad:

1 1/2 c. roasted corn

1 can great northern beans, rinsed and drained

1 can black beans, rinsed and drained

1/2 c finely chopped sweet onion

Dressing:

  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice, from 1-2 limes
  • 2 tablespoons honey
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1 large garlic clove, roughly chopped
  • 1/4 teaspoon dried oregano
  • 3/4 teaspoon cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tsp. chopped jalapeno pepper

 

Combine corn, beans and onion.  Toss with dressing.  Refrigerate at least overnight.

In the morning, stir in the cooked brown rice.  Refrigerate for the day.

I served this with some chicken and a salad bar.

SAM_2605

SAM_2594

3-4 lb. London Broil

1 c. barbecue sauce (homemade or bottle – I used Sweet Baby Rays)

1/2 sweet onion, coarsely chopped

1/2 green pepper, coarsely chopped

1/2 yellow pepper, coarsely chopped

1/2 red pepper, coarsely chopped

1 Tbsp. garlic

1 can garbanzo beans

1 can cannelloni beans

1/2 c. leftover corn and black bean salad from yesterday’s Little Big Meal

1/4 c. seasoned bread crumbs

Toppings:

Finely chopped sweet onion and green onion

Defrosted frozen peas

Shredded cheese

Hot sauce

Sour cream

Marinade meat in barbecue sauce mixed with peppers, onions, and garlic at least 20 minutes or overnight.

Place in crockpot on low and cook 8-10 hours.  The meat will shred easily.

Add in beans, leftover corn and black bean salad and bread crumbs.  Continue to cook until the rice is done.

I am sold on using a rice cooker now.  So easy.  I added in butter and garlic in tonight’s rice.  I also toasted up some garlic toast.

My kids said if they had this in a restaurant, they would go back there!

 

lifexperimentblog

Sharing my experiences with all life's experiments!

Smart Veg Recipes

Welcome to home made, vegeterian, healthy & kids friendly recipes

Dishdessert

Cooking for everyone (La cuisine pour tout le monde)

keralaslive

Food presentation, plating, photography and recipes

The Homemaker's Life - A Creative Lifestyle Blog

''Who can find a virtuous woman? For her price is far above rubies'' -Proverbs 31:10 KJV

Logical Quotes

Logical and Inspirational quotes

Jaques Kitchen

Budget Friendly Meals and Menu Planning

Aromas and Flavors from my Kitchen

"Home is where the Hearth is"

Peas Romaine Calm

A simple, easy & cost effective approach to cooking!

THE MEDITERRANEAN MICROWAVE

Original and Adapted Dinner Entrees by Celia Hales

Psychopathyawareness's Blog

information about psychopaths

Eric Carlson (awolsurfer)

Building a Business While Still Having a Life...

The Neighborhood

society online's social conscious

generaliregi

Romance of Five Clouds and Magical Poetry

c'est la vie

two worlds apart

Marissa Riback's Blog

inspiration, motivation, empowering

Hayley Hobson Nutrition Pilates Yoga

Hayley Hobson, Holistic Health Coach, Essential Oil Educator, Author, Speaker, Yoga, Pilates

Buckwheat for your health

Learn more about this superfood - Buckwheat!

Lola Cion's Inc.

"Philippines Best All Purpose" Greater Chicago Area (847)-244-5428 lolacions@gmail.com

%d bloggers like this: