Café Rio Lime Rice (Debbie)

1 cup white rice                                                   

chicken broth                                                                 

1 TBS. fresh lime juice                                          

1 TBS. garlic powder                                                       

1 TBS. dried minced onion

Pinch of salt

1/2 - 1 cup chopped cilantro

1 TBS. fresh lime juice

1 cup green enchilada sauce (or use 3/4 cup)

Cook rice according to package directions, substituting chicken broth for water, and cook with lime juice, garlic powder, minced onion and salt.  When the rice is done, add chopped cilantro, lime juice and enchilada sauce.

Fried Rice (Travis)

1/2 cup peanut oil or olive oil                                         

1/2 cup chicken diced                                                      

1/2 cup baby shrimp                                                      

1 cup strip bacon diced                                         

2 stalks green onion diced                                              

3 cups cold cooked rice (white or brown)                         

1 tsp. sugar

1 TBS. soy sauce

2 eggs beaten

1/2 tsp. salt

1/2 tsp. accent (opt)

1/2 cup fresh or frozen peas

Pour oil into frying pan.  Heat and sauté chicken, shrimp and bacon with onions.  Add rice.  Stir and fry thoroughly.  Add sugar, soy sauce, and mix.  Move rice mixture to one side of the pan.  Add beaten eggs with salt.  Cook eggs partially in pan, then mix with rice.  Stir until mixed.  Add accent and peas.  Heat thoroughly and serve.  (Meats and vegetables can be changed to your liking).

Consommé Beef Rice (Grandma Morgan)

1 cup rice (not Minute)

1 onion – diced

1/2 cube butter or margarine

2 cans beef consommé soup

1 cup water

Almonds, green pepper, mushrooms, (optional)

Brown rice and onions in butter.  Place in casserole and cover with soup and water.  Bake at 325° for 45 minutes or until done.

Chicken Rice (Grandma Morgan)

2 1/2 cups water

1 cup rice

1 onion

4 chicken bouillon cubes

1/2 cube butter or margarine

Almonds, green pepper, mushrooms, optional

Brown rice and onions in butter.  Place in casserole and cover with soup and water.  Bake at 325° for 45 minutes or until done.

Baked Brown Rice (Stefanie)

1 1/2 cups long grain brown rice

2 1/2 cups water (I use a little more depending on the type of rice)

1 TBS. unsalted butter

1 tsp. salt

Preheat oven to 375°. Boil water and add butter and salt (can use chicken bouillon cubes instead of butter). Stir to dissolve salt and melt butter.  Place the rice in an 8" casserole dish. Pour the boiling water mixture over the rice and stir.  Cover with foil and bake on the middle rack for 1 hour.  Fluff with fork and serve.  This rice also refrigerates and reheats fairly well, but it is best freshly made.

Rice Pilaf (Debbie)

2 TBS. butter

1 cup uncooked rice

1/2 cup minced onion

1/3 cup minced celery

2 cups chicken broth

2 TBS. parsley - chopped

1/4 cup slivered almonds

Melt butter in hot pan. Add rice, onions, celery. Stir and cook until brown. Add chicken broth. Cover and summer on low heat until moisture has been absorbed and rice is tender. Add parsley and almonds just before serving. Toss lightly. 

Sherreah--Lebanese Chicken & Rice (Stefanie)

1 whole chicken (You can half it with thighs or whatever chicken you have…it makes a lot)

1 ½ TBS. oil or melted butter

¼ package vermicelli or thin spaghetti (Normal size works great too)

3 cups rice

butter to taste (I use a couple TBS. or more)

salt and pepper to taste

Fill a pot with enough water to cover chicken. Boil chicken until meat is falling off bones.  Bone chicken.  Break spaghetti into small pieces and sauté in melted butter or oil. Brown spaghetti lightly.  Add rice and spaghetti to chicken broth.  Bring to boil and then simmer until rice is cooked through.  (You may need to add some more chicken broth if it is too dry.)  Serve with plain yogurt and sour cream and salsa.

Rice Pudding (Grandma Morgan)

2 cups cooked rice

2 cups milk

1 small can 5 1/3 oz. evaporated milk

½ cup raisins

1 TBS. cornstarch

¼ tsp. salt

½ cup plus 2 TBS. sugar

2 eggs, slightly bean

1/8 tsp. nutmeg (opt.)

1/8 to ¼ tsp. cinnamon

1 tsp. vanilla

In a small saucepan, scald the milks together.  In a heavy 2 or 3 quart saucepan combine cornstarch, salt, and sugar, and blend well.  Stir in hot mixture, stirring constantly over medium heat until thick and smooth.  Add rice; reheat to a full boil.  Remove from heat.  Pour a little of the hot mixture into beaten eggs while stirring rapidly.  Return egg mixture to hot milk and rice and stir until thickened (only a minute or two).  Remove from heat.  Stir in raisins, spices and vanilla.