Peach Glazed Chicken with Lime Rice

My husband found this and I was skeptical. I don't usually like fruit with my meat, but this was so good! I used nectarines becuase we had a bag of ripe ones and it was amazing. I'll make extra salsa next time because it went too fast. Serves 4.

Peach Glazed Chicken with Lime Rice

Jalapeno Peach Salsa

2 peaches or nectarines, peeled and diced

2 jalapeno peppers, seeded and diced

2 garlic cloves, minced

1 shallot, diced

1/3 c chopped fresh cilantro

1-2 limes, freshly squeezed

salt and pepper

1. Add ingredients to a bowl. Add salt and pepper to taste; stir to combine. Cover and refrigerate until ready to use.

Cilantro Lime Rice *

2 c jasmine rice

3 c water or chicken stock

1 Tbsp butter

salt and pepper

2 limes, zest freshly grated

3 Tbsp fresh lime juice

3/4 c chopped cilantro

1. Heat water or chicken stock in a suacepan over medium heat until boiling. Add rice, butter, and a big pinch of salt and pepper. 

2. Bring to a boil then reduce to a simmer and cover. Cook 12-15 minutes, or until liquid is absorbed. 

Instant Pot Instructions: Place ingredients in pot, twist lid in place, and press 'rice". Natural or slow release once done.

Chicken

2 lbs boneless, skinless chicken breasts

salt and pepper

1 tsp smoked paprika

1 tsp garlic powder

2 peaches or nectarines

1/4 c peach preserves

2 Tbsp apple cider vinegar

1. Preheat grill to high.

2. Season the chicken all over liberally with salt, pepper, smoked paprika, and garlic powder. Slice the 2 peaches or nectarines in half and sprinkle with salt and pepper.

3. Place the chicken on the grill and cover. Grill for 5-6 minutes, the flip and grill for another 5-6 minutes. Brush one side with peach preserves mixture and grill for 1 minute. Flip and brush the other side, grilling for another minute. Repeat this one or two more times.

4. Place the 2 peaches or nectarines on the grill, 1-2 minutes on each side.

5. Remove the chicken (and peaches or nectarines) from the grill and let them rest for 5-10 minutes. Slice the chieken and peaches or nectarines and serve with salsal adn rice.

* I also have a cilantro lime rice recipe.

 

Tuna poke bowl meat

Poke bowls are so healthy and delicious*! For those of you who don't know, they're warm rice with cold, raw (marinated) fish and veggies on top. It's basically a sushi bowl. We ate them as often as possible while we lived in Japan. This tuna recipe was SO GOOD. Next on my to-do list is find a sticky rice recipe. (For the first go-round we used sticky rice bowls you heat in the microwave from Costco.) Use any veggies you want, really, but my favorites are avocado (pretty much a must-have), shredded/thinly sliced carrot, diced cucumber, and sliced green onion. One restaurant in Japan even cracked a raw egg onto the hot rice. It was...kinda good, but I'm not trying it at home. Be creative! The kids don't love raw fish but they ate what they "had" to. Serves 4.

Tuna Poke Bowls
1 lb. sushi-grade tuna
2 Tbsp. soy sauce
1 Tbsp. sesame oil
1 Tbsp. rice vinegar
1 tsp. honey
4 c cooked sticky rice (warm)

Spicy Mayo
1/4 c. light mayonnaise
1 tsp siracha

Toppings
2 avocados, peeled and sliced
1/2 c peeled, shredded/sliced carrot
1 c peeled, diced cucumber
1/4 c sliced green onion
1 Tbsp. black sesame seeds

1. Dice tuna into 3/4" cubes. Add tuna, soy sauce, sesame oil, rice vinegar, and honey to a medium bowl. Toss to combine; let sit (marinade) while preparing veggies and spicy mayo.

2. Spicy Mayo: Add mayonnaise and siracha to a small bowl. Stir to combine; season with salt and pepper. If you want it spicier, add more siracha. Spoon into a plastic bag; cut a small corner tip off. Set aside.

3. Divide evenly between 4 bowls: cooked rice, top with tuna, sliced avocado, carrot, and cucumber. Sprinkle green onion and sesame seeds over top. Squeeze spicy mayo over all. Serve immediately.

*1 bowl has 490 calories, 60 g carbs, 10 g protein, 25 g fat, 4 g sat. fat, 2 mg cholesterol, 649 mg sodium, 754 mg potassium, 12 g fiber, 3 g sugar, 147 vitamin A, 12 mg vitamin C, 63 mg calcium, 3 mg iron.

Grilled Hawaiian Chicken Teriyaki Bowls

My husband doesn't get overly excited about dishes too often, but he did about this one. We ALL loved it but my 5 year old. Coconut rice is the only rice my kids will eat, and the sauce? YUM! You could probably add whatever veggies you wanted and it'd still be amazing. Don't use chicken and it's vegetarian. Use gluten-free soy sauce so it's gluten free. YUM! Thank you, Lauren Allen, for this amazing recipe! Serves 4.

Grilled Hawaiian Chicken Teriyaki Bowls

6 boneless, skinless chicken tenders
1 zucchini, sliced into chunks
4 mini bell peppers, or 1 large, seeded and cut in half
1 small or 1/2 large pineapple, peeled and cut into spears
1 small onion, sliced into wedges
1/2 c toasted sweetened coconut flakes, optional

Coconut Rice - (you can use my coconut rice or this one)
2 c water
1-15 oz. can coconut milk
2 tsp light brown sugar, packed
1 tsp salt
2 c white or jasmine rice

Teriyaki Sauce

1 c water

2 Tbsp. cornstarch

3/4 c brown sugar

1/2 c soy sauce

1/2 c pineapple juice, or orange juice

1 tsp garlic powder

3/4 tsp ground ginger

For the coconut rice:
1. Stir the water, coconut milk, sugar, salt and rice into a rice cooker. OR
Add the water, coconut milk, sugar and salt into a a large saucepan; bring to a boil then stir in rice. Return to a boil.
2. Reduce heat to low and cover; cook for 20 minutes. Remove from heat source and let sit at least 10 minutes.

For the Teriyaki Sauce:
1. In a small saucepan, dissolve corn starch into the water. Turn burner to medium and stir in brown sugar, soy sauce, pineapple juice, garlic powder, and ground ginger. Bring to a boil; turn down heat and simmer 4 minutes.
2. Pour 1/2 of the sauce over the chicken and marinate at least 15 minutes (at least 30 minuets if you're using chicken breast halves).

GRILL:
1. Spray grill with cooking spray and heat to medium heat (350 degrees).
2. Coat vegetables and pineapple lightly in olive oil. Grill vegetables for 4-5 minutes on each side. Cook pineapple 3 minutes on each side. Set aside.
3. Grill the marinated chicken 2-3 minutes each side, or until no longer pink inside. Let rest 5 minutes before slicing into thin strips.

To Serve:
1. Add coconut rice to each bowl.
2. Top with grilled veggies, pineapple and chicken.
3. Drizzle teriyaki sauce on top.
4. Sprinkle with toasted coconut, if desired.
Serve immediately and enjoy!

Baked Salmon with Tropical Rice

We LOVED this salmon. I bought a brand that runs a little too fishy for my taste, but this masked it so well. Even my husband, a non-fish lover, moaned in delight. Low calorie dish that even my kids loved. I thought the mango would be too much but I wanted a piece in every bite. I made some coconut rice and it was perfect! Thanks Joanna for the recipe! Makes 4-4 oz fillets.

Baked Salmon with Tropical Rice

2 Tbsp cracked coriander seed or 2 tsp ground coriander
1 Tbsp packed brown sugar
1 tsp lemon-pepper seasoning
4 4-oz salmon fish fillets, or 1-16 oz fillet
1 Tbsp melted butter
2 c cooked white or brown rice
1 large mango, peeled, pitted and diced
1 Tbsp finely chopped fresh cilantro
1 tsp grated fresh lemon peel
Lemon wedges

1. Preheat oven to 450 degrees. Lightly grease 9x13 baking dish; set aside.
2. Combine coriander, brown sugar and lemon-pepper seasoning in a small bowl; blend well.
3. Place fish (skin down if applicable) in prepared baking dish. Brush top and sides of each fillet with melted butter. Sprinkle fish evenly with coriander spice mixture, gently pressing into fish.
4. Stir the mango, cilantro and lemon peel into the rice. Spoon rice mixture around fish in the baking dish.
5. Bake in preheated oven until fish flakes easily when tested with a fork, 4 to 6 minutes per 1/2 inch thickness. Cut fish into 4 pieces, if using 1-16 oz fillet. Divide rice between 4 serving plates and place fish on top.

Spanish Rice

This recipe has been requested by several people. It's super simple and tasty! Even leftovers are awesome because the rice stays so moist. I use Pace Picante sauce when cooking* with salsa; it's cheap and I think it's got the perfect texture and flavor. I made huge pots of this and it still turned out great, though some of the liquid got trapped at the top at the end and burnt the bottom, so you may need give it a quick stir partway through. Perfect with any Spanish dish. Serves 4-6.

Spanish Rice

1 Tbsp olive oil
1/4 c chopped onion
1 1/2 c uncooked white rice
2 c chicken broth
1 c chunky salsa*
fresh cilantro, chopped (optional)

1. Heat oil in heavy skillet over medium heat. Add onion and cook until translucent, about 4 minutes.
2. Mix in rice, stirring frequently, for 4 minutes, or until rice begins to change color. Stir in chicken broth and salsa; bring to a boil. Immediately cover and reduce heat to low, simmering until liquid has been absorbed (start checking at 15 minutes, giving it a stir). Top with chopped cilantro, if using, and let rest, covered, 5 minutes before serving.

Chicken and Sausage Gumbo with Rice

My husband L-O-V-E-D this. So did the kid and I. It is tender chicken and yummy sausage in a delicious gravy you pour over rice. What's not to love? Serves 8 to 10.

Chicken and Sausage Gumbo with Rice

GUMBO:
1 Tbsp butter
1 whole chicken, cut up and skinned*
1 - 1 1/2 lb sausage of your choice, cut into 1/2-inch pieces

3/4 c butter
3/4 c flour
1 large onion, diced
1 large green bell pepper, diced
3 stalks celery, diced
8 cloves garlic, crushed
1 Tbsp + cajun or creole seasoning
1 tsp salt
8 c chicken broth**
2 bay leaves, optional
1/4 c fresh parsley, chopped

1. Sprinkle both sides of chicken with flour; set aside. Melt 1 Tbsp butter in large, heavy bottomed pot over med-high heat. Add sausage until browned; remove with slotted spoon and set on paper towel to drain. Add chicken and cook until browned on both sides; about 8 minutes. Remove and set aside.
2. Turn heat down to medium. In the same pot, add 3/4 c butter and melt; stir in 3/4 c flour. Stir constantly, about 25 minutes, until roux turns dark brown like chocolate. Immediately stir in diced onion, bell pepper, and celery (this is known as the Holy Trinity, almost every cajun/creole dish begins with this). Stir until vegetables begin to wilt, 4 to 5 minutes. Add garlic, cajun or creole seasoning, and salt.
3. Slowly, bit by bit, stir in chicken broth until well mixed; return chicken and sausage to pot and bring to a boil. Add bay leaves, if using. Reduce heat to medium-low and cook, uncovered, for one and a half hours, or until meat falls off the bones. Skim off any fat that rises to the top.
4. Remove meat from bones. I do it while it's on the pot, but you can remove the chicken and do it that way. Return meat to pot and stir in chopped parsley. Add more cajun or creole seasoning if desired.

* You can also use 4 lb chicken parts, any combination.
** You can also use 8 c water with 8 tsp chicken bouillon.

RICE:
2 c long-grain white rice
4 c chicken broth or water
1 Tbsp butter
1 1/2 tsp salt
1 bay leaf

Add ingredients to rice cooker, stir, and cook.
-OR-
Combine ingredients in 2-qt saucepan and bring to a boil over high heat. Reduce heat to low and cover; simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from heat and let sit 5 minutes, covered. Discard bay leaf and serve, pouring gumbo and sauce over top.

Yellow Rice

I loooove delicious rice. And this is delicious! I served it with an Indian dish and it was perfect. You can serve it with toasted slivered almonds sprinkled on top. Serves 4.

Yellow Rice

3 1/2 c chicken broth
1/2 tsp turmeric
1/4 tsp ground cumin
2 cloves garlic, minced
1/4 tsp crushed red chili pepper flakes
1/4 tsp salt
2 c Jasmine rice

1. Add broth, turmeric, cumin, garlic, pepper flakes and salt to rice cooker; stir well. Add rice. Cover and cook.

NO RICE COOKER INSTRUCTIONS
1. Add broth, turmeric, cumin, garlic, pepper flakes, salt and rice to medium pot; bring to a boil. Cover and turn heat to low; let simmer 20 minutes, or until all liquid is absorbed.

Indian Baked Rice

I found this recipe on epicurious.com, a fun site to find recipes! I can imagine this rice going well with any Indian-style meat. Unless you're feeding a whole herd you WILL have leftovers. Garam masala is a mixture of seasonings you can usually find in the International section of the supermarket. Serves 8+.

Indian Baked Rice

2 1/2 c basmati rice
5 Tbsp vegetable oil
1/4 c slivered almonds
1 large onion, thinly sliced
1 large garlic clove, minced
1 small fresh jalapeño chili, seeded and thinly sliced
1 tsp garam masala
1 tsp fresh ginger, peeled and grated
1/2 tsp salt
5 c chicken broth
1/4 c fresh cilantro, chopped (optional)

1. Wash rice until water is almost clear, 6 or 7 times. Let drain 10 minutes.
2. Preheat oven to 325 degrees.
3. Heat oil in 4- to 5-quart ovenproof pot over medium heat until hot but not smoking. Cook almonds, stirring frequently, 3 to 4 minutes or until golden. Transfer to paper towel; set aside. Add onion to pot and raise temperature to medium high heat. Cook until translucent, 6 to 8 minutes. Add garlic, jalapeño  garam masala, ginger and salt; cook 1 minute, stirring consistently. Turn heat to medium low and add rice, stirring frequently for 6 minutes. Add broth and simmer, uncovered, 8 minutes or until top of rice appears dry.
4. Cover pot and bake rice in middle of oven until tender and liquid is absorbed, about 20 minutes. Remove from oven and let stand 15 minutes, covered. Sprinkle almonds to serve, along with cilantro if using.

Happy to be Stuffed Bell Peppers

I don't like bell peppers, but these are delicious! It was a perfect way to use up leftover rice. I chose orange peppers and cut them into Jack-o-Lanterns for Halloween, but you can cut any face or design you want. Time to be creative, folks! My kids loved the filling, but didn't eat the pepper (surprise, surprise--they don't like bell peppers). I served them with a scoop of rice and a garden salad. Makes 6 peppers.

Happy to be Stuffed Bell Peppers

6 bell peppers, any color
1 lb groung beef or turkey
1 - 2 c rice, cooked
1 egg
1 16-oz can diced tomatoes with green chilis, drained
1 c shredded cheese
1/2 c onion, diced
2 cloves garlic, minced
2 tsp Worcestershire sauce
2 Tbsp fresh parsley, chopped, or 2 tsp dried
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
sour cream, optional

1. Preheat oven to 350 degrees. Lightly grease 8x8 baking dish; set aside.
2. Cut off tops of peppers and spoon out insides, seeds and membranes, rinsing to make sure to get any remaining seeds. Pat dry and cut out a face--or any design, needed for venting and draining juice--on the broadest side of pepper. Set upright in baking dish.
3. In large bowl, mix meat, rice, egg, tomatoes, cheese, onion, garlic,Worcestershire sauce, parsley, sugar, salt and pepper, just until blended. Spoon equally into peppers. Replace tops on each.
4. Bake in preheated oven 1 hour, or until stuffing is cooked and peppers are tender. Serve with a dollop of sour cream, if desired.

Asian Coconut Rice

This rice recipe is EXCELLENT! It goes great alongside any Asian dish with its subtle coconut charm. And it's so easy to make! I love it, love it, love it. Serves 4.

Asian Coconut Rice

1 - 13.5 oz can coconut milk
1 1/2 c water
1 tsp sugar
1/8 tsp salt
1 1/2 c uncooked jasmine rice
2 Tbsp shredded coconut, optional

Rice Cooker Instructions
1. Add milk, water, sugar and salt to rice cooker; stir together. Add rice and coconut, stir once more, close lid and cook. Stir and serve.

Stovetop Instructions
1. Add milk, water, sugar and salt to medium saucepan; stir together. Add rice and coconut; bring to a boil over medium heat, stirring occasionally. Cover, reduce heat, and simmer 15 to 20 minutes, or until liquid is absorbed and rice is tender (the coconut milk will kind of coat the top so don't mistake that for unabsorbed liquid). Stir and serve.

Speckled Rice Pilaf

I made this rice dish up, and it's quite tasty. ;) It goes along any type of meat with it's light, delicious flavor. Serves 8.

Speckled Rice Pilaf

2 Tbsp butter
1/2 onion, chopped
2 c long-grain white rice
3 c chicken broth
1 c hot water
3 Tbsp fresh parsley, diced, or 1Tbsp dried
1 1/2 Tbsp fresh basil, diced, or 1 tsp dried
1 packet onion soup mix

1. Melt butter in medium saucepan over medium heat. Add onion, saute until tender; about 4 minutes. Add rice. Stir 4 minutes more.
2. Turn up heat to high and add chicken broth, water, parsley, basil and onion soup mix. Mix well; bring to a boil then turn to medium-low and cover. Let simmer, covered, 15 to 20 minutes, or until water is absorbed.

Southwestern Rice

This is very good and filling! Serve as a side dish, or add cooked chicken to make it a main dish (recipe at bottom, or just cook diced chicken and season with garlic salt). My kids didn't want to try it--too many different things one one plate, the picky things--but my husband L-O-V-E-D it! This would also be really good as a burrito filling or served with chips and sour cream. Serves 4-6 as  a main dish, 6-8 as a side dish.

Southwestern Rice

1 Tbsp butter or olive oil
1 medium onion, diced
4 -5 cloves garlic, minced
2 c chicken broth
1 tsp ground cumin
1 tsp ground turmeric
1/4 c cilantro, chopped
1 c uncooked long grain rice
1 15-oz can black beans, drained and rinsed
1 10-oz can tomatoes and green chilies, undrained
1 10-oz bag frozen corn, thawed
1 tsp salt

lime wedges, optional

1. Heat butter or oil in large skillet over medium heat. Add onion and garlic; cook 3-4 minutes. Stir in broth, cumin, turmeric, cilantro, and rice; bring to a boil. Reduce heat, cover and simmer 15 minutes or until rice is tender.
2. Mix in beans, tomatoes, corn and salt (and cooked chicken, if adding--recipe below). Heat over medium-high temperature, covered, until all ingredients are heated through. Serve hot with lime wedges, if desired.

Chicken (optional)

1 Tbsp olive oil
1 1/2 c uncooked chicken, cubed
1/2 c salsa
salt and pepper to taste

Heat oil in medium frying pan over medium heat. Add chicken and salsa. Cover and cook 5 minutes. Uncover and simmer until the liquid is mostly dissolved, about 15-20 minutes. Season with salt and pepper. Add to finished rice and stir well to make a main dish.

Mushroom Rice Pilaf

I've tried many rice pilaf dishes to come up with this: Perfection! :) Goes great alongside any meat. Let me know what you think! Serves 4.

Mushroom Rice Pilaf

1 Tbsp butter
4 Tbsp chopped onion
4 oz fresh mushroom or 1-8 oz can mushrooms, drained
2 cloves garlic, minced
4 c chicken broth
2 cook uncooked long grain rice
2 Tbsp fresh parsley, chopped, or 2 tsp dried parsley flakes
1/4 tsp salt
dash of pepper

Melt butter in medium saucepan over medium heat. Saute onion until tender, 2-4 minutes. Add mushrooms and garlic; cook 30 seconds. Stir in chicken broth, rice, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes, or until liquid is absorbed and rice is tender. Let sit 5 minutes before serving.

Chicken Niçoise

I was craving some sort of seasoned chicken and rice tonight for dinner and this was perfect. I don't usually like bell peppers much, but this was good. :) Light and healthy, leaves your body feeling happy. ;) My kids loved it, even! Serves 4.

Chicken Niçoise (knee-swaz)

1 1/4 c dry white wine or chicken broth
4 boneless skinless chicken thighs or 1 lb boneless skinless chicken breasts*
3 cloves garlic, finely chopped
1/2 c largely chopped onion
1 Tbsp Italian seasoning
2 medium bell peppers of your choice, sliced
6 Kalamata olives, pitted and chopped**
salt, to taste
2 c cooked rice, heated through

1. In 10-inch skillet, heat 1/4 c of the wine or broth to boiling. Cook chicken in wine or broth about 5 minutes, turning once, until outside of chicken is white.
2. Add garlic, onion, Italian seasoning, bell peppers, olives and remaining 1 c of wine or broth to skillet, alongside chicken. Heat to boiling; boil 10-15 minutes or until center of chicken is no longer pink. Serve alongside rice and season with salt, if desired. (I desire, I'm a salt LOVER!) :D

* If chicken breasts are very thick, cut them in half length-wise before cooking.
** Here's another recipe that calls for Kalamata olives.

Fried Rice

I tried a couple recipes before I tweaked this one to my liking. :D I think it tastes just like Chinese take-out. So yummy! It's great because you can use any veggies you like; just dice them up and toss them in the pan with the rest. Another great thing: this recipe uses ingredients one usually has around the house. If you want to sweeten it, add 1 Tbsp of sugar. And I love that it works with any meat. Use as a main or side dish. Serves 4-6.

Fried Rice

2 Tbsp sesame oil
1 c mushrooms, sliced
4 stalks celery, diced OR 1 c bean sprouts
1 c frozen peas, defrosted
2 large carrots, diced
1 c cold cooked pork, chicken or shrimp, diced
2 green onions, diced
3 c cooked rice, cold
3 eggs, lightly beaten
1 Tbsp olive oil (optional)
3-5 Tbsp soy sauce
1/2 tsp pepper

1. Heat sesame oil in large skillet or wok, between medium and med-high. Saute mushrooms for 2 minutes. Add celery or bean sprouts, peas, carrots, pork, onion and rice; cook and stir for 6 minutes.
2. Push rice to side of skillet. If mixture seems too dry, add the 1 Tbsp olive oil. Add beaten eggs; stir until eggs begin to firm then stir them into the rice mixture.
3. Stir in 3 Tbsp soy sauce, making sure to mix well. Taste a small, cooled bite. If it needs more flavor, add another Tbsp soy sauce up to 5 Tbsp (or more, if you'd like). It's important you stir the rice mixture very well each time. Serve hot.

Easy Crock Pot Chicken and Rice

Sometimes you just want good ole' chicken and rice. I love it baked in the oven but sometimes it's nice to throw it in the slow cooker and forget about it until dinner time. Converted rice (instant rice) works the best; regular white rice comes out crunchy. Let me know what you think! :D Serves 4.

Easy Crock Pot Chicken and Rice

4 chicken breast or other parts 
1 can cream of mushroom soup*
1 packet onion soup mix
4 c chicken broth
1 tsp garlic salt
Any other seasonings or veggies you'd like (4 cloves minced garlic, 1 tsp dried parsley, pepper, 1/2 tsp ground sage, 1 diced green onion, 2 sticks diced celery, 1 large diced carrot, can of green beans (drained), sliced mushrooms, etc.)
1 1/2-2 c. instant or parboiled rice

Mix mushroom soup, onion soup mix, broth and garlic salt (and any other ingredients) in bottom of crock pot. Add rice and stir. Place chicken breasts on top. Cook for 6-8 hours on low or 4 hours on high.

*use Campbells heart healthy mushroom soup to lower fat content

Classic Risotto

I've always drawn a blank when it comes to side dishes. My mom always served plain white rice, which I couldn't stand, or some sort of potato. Well I've been experimenting with different sides and this Betty Crocker recipe is delicious. Creamy, cheesy risotto goes well with just about any meat or vegetable. You could also use orzo pasta. ENJOY! Serves 4.

Classic Risotto

1 Tbsp butter
2 Tbsp olive oil
1 small onion, chopped
1 Tbsp fresh parsley
1 c uncooked Arborio or regular long-grain rice
1/2 c dry white wine or chicken broth
3 c chicken broth, warmed
1/2 c freshly grated or shredded Parmesan cheese
1/2 tsp coarsely ground pepper

1. In non stick 10-inch skillet or 3-quart saucepan, heat butter and oil over medium-high heat until butter is melted. Add onion and parsley and cook about 5 minutes, stirring frequently, until onion is tender.
2. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in wine or chicken broth. Cook about 3 minutes, stirring constantly, until liquid is absorbed.
3. Reduce heat to medium. Stir in 1 c of the broth. Cook uncovered about 5 minutes or until broth is absorbed. Repeat, adding another cup of broth. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is just tender and mixture is creamy. (DO NOT over cook).
4. Stir in cheese and pepper.

Almond-Topped Chicken Casserole

I was a little hesitant to try this casserole from The Food Nanny cookbook. I'm not a huge casserole-lover, but it's good! :) It's like a hot chicken salad or Hawaiian Haystacks. Be creative, add anything else you might like. Serve with green salad and bread. And enjoy!

Almond-Topped Chicken Casserole

3 c cooked chicken breast, shredded or cubed (about 1 lb or 2 large breasts)
1 c diced celery (2 to 3 ribs)
1/4 c diced yellow onion
1 Tbsp lemon juice
1 c cooked rice (regular or instant)
1 (10.75 oz) can condensed cream of chicken soup
1/2 c mayonnaise
1/2 c chicken broth
1 c crushed saltine crackers (about 25 crackers)
1/2 c slivered almonds
1/4 c (1/2 stick) butter, melted

1. Preheat oven to 350, lightly grease a square baking dish.
2. Combine the chicken, celery, onion, lemon juice, rice, soup, mayo, and broth in a bowl. Spoon into the prepared casserole dish.
3. Mix the cracker crumbs, almonds and butter. Sprinkle over casserole.
4. Bake uncovered for 45 minutes.

You can put this together ahead of time, adding cracker/almond/butter topping just before cooking.

Santa Fe Lime Rice

My husband loves this recipe. It has a very subtle flavor and is great with any Mexican dish. From the Food Nanny. Serves 4.

Santa Fe Lime Rice

1 c uncooked long-grain white or jasmine rice
2 c chicken broth
1/4 tsp salt
juice of 1/2 lime
2 Tbsp butter
2 Tbsp chopped fresh cilantro
1/4 tsp ground cumin

1. To use a rice cooker, combine all ingredients in the cooker. Cover and turn on.
2. To cook on the stove, combine the rice, broth, and salt in a large saucepan over medium-h9igh heat. Bring to a boil. Decrease the heat to simmer and add the lime juice, butter, cilantro, and cumin. Stir, cover, and simmer 15 to 20 minutes, until rice is tender and has absorbed the liquid.

Variation: Add 3 c (about 1 lb) shredded cooked chicken to take this recipe from side dish to main dish.

Wild Rice Soup

I am not a huge soup person. but I liked this creamy, hearty soup. It sure hits the spot when it's cold outside. AND it's super easy and fast. Serve with warm bread and let me know what you think! Serves 4-6.

Wild Rice Soup

6 Tbsp butter
1 Tbsp minced onion
1/2 c flour
3 c chicken broth
2 c wild rice, cooked
1/3 c ham, minced
1/2 c carrots, finely grated
3 Tbsp almonds, slivered
1/2 tsp salt
1 c half & half (although I used whole milk and it turned out just fine)
salt and pepper to taste
Garnish: minced parsley or chives

Melt butter in a 4 or 6 quart saucepan over medium to medium-low heat (closer to medium); add onion and saute until tender. Blend in flour, cooking until bubbly. Add broth, cooking mixture until it comes to a boil. Boil 1 minutes. Stir in rice, ham, carrots, almonds, and salt. Simmer 5 minutes. Blend in half & half. Heat to serving temperature. Salt and Pepper to taste, if desired. Garnish with parsley or chives.