Red Beans and Rice

Serves: 6

Start-to-Finish: 30 minutes

Ingredients:

1 ½ cup dry white rice

3 cups water for steaming rice

1 TBSP extra virgin olive oil

1 ½ - 2 cup summer sausage, cut into half circles

1 (8.75-oz) can corn, drained (approx. 1 cup fresh corn)

1 (12.5-oz) can of cooked chicken, drained

1 (15.5-oz) can red kidney beans, drained and rinsed

½ cup water (+½ cup for consistency)

1 tsp garlic powder

1 tsp Kosher salt

½ tsp paprika

2 tsp chili powder

¼ tsp chicken bouillon

½ tsp onion powder

¼ tsp black pepper

¼ tsp smoked paprika

6 TBSP ketchup

Directions:

1. Add dry white rice and 3 cups water to rice cooker and steam until soft and fluffy.

2. Measure out all seasoning. (This recipe goes together fast and you will want them ready!)

3. Cut summer sausage into ½ inch thick half circles.

4. Heat oil in large saucepan.

5. Add sausage to saucepan and brown gently on each side (about 3 minutes).

6. Drain and rinse kidney beans, and drain canned corn and canned chicken.

7. Add ½ cup water, beans, corn, chicken, seasonings, and ketchup into saucepan.

8. Stir together and simmer for 8 minutes, adding more water as needed for a nice
consistency.

9. Serve sausage mixture over steamed rice.

Moroccan-Spiced Beef and Vegetable

Start-to-Finish: 35 minutes

Serves: 6

Ingredients:

1 ½ TBSP olive oil

¼ tsp garlic powder

1 ½ tsp ground cumin

1 ½ tsp ground cinnamon

1 (14.5-oz) can petite diced tomatoes

1 (16-oz) can chickpeas, drained and rinsed

1 TBSP minced dehydrated onion

2 (12-oz) can roast beef, drained

1 can beef broth

½ (14.5-oz) can green beans, drained

1 (8.5-oz) can sliced carrots, drained (1 cup sliced fresh carrots)

1 cup dried apricots, diced

¼ cup raisins

1 tsp Kosher salt

½ tsp fresh cracked black pepper

1 cup dry white rice

2 cup water for steaming rice

Directions:

1. Steam 1 cup dry white rice with 2 cups water in rice cooker.

2. Meanwhile, in a large saucepan, heat oil over medium heat.

3. Add garlic powder, cumin, and cinnamon and cook, stirring, for 30 seconds.

4. Add tomatoes, chickpeas, dehydrated onion, beef, and broth.

5. Bring to a boil.

6. Boil down for 10 minutes then reduce heat to low.

7. Add the green beans, carrots, apricots, raisins, salt, and pepper, mix gently so you don’t
break up the vegetables.

8. Simmer until flavors are blended for 5 minutes.

9. Serve in bowls over steamed white rice.

Harvest Blend Soup

Recipe By: Pantry Cooking II
Serves: 6

Ingredients:
 1/4 cup hard red wheat
1/4 cup pearled or hulled barley
1/4 cup red rice
1/4 cup pinto beans
1/4 cup small red beans
1/4 cup split green peas
1/4 cup black beans
1/4 cup navy or small white beans
1-1/2 tsp salt
8 oz summer sausage, cubed

Directions:
1. Rinse grains and beans.
2. Put into a 4 to 5 quart Dutch oven or soup pot and add 2 quarts water. (Add a scant 1/4 teaspoon baking soda in hard water areas.)
3. Bring to a boil.
4. Boil 3 minutes.
5. Remove from heat and let sit for at least 1 hour.
6. Add salt and summer sausage.
7. Bring to a boil.
8. Reduce heat and simmer 3 hours or until beans are tender.

Caribbean Black Beans and Rice

Recipe By: "Emergency Food Storage in a Nutshell, 3rd Edition" by Leslie Probert and Lisa Harkness
Serves: 4 - 5

Ingredients:

2¾ cups water
1 cup uncooked long grain rice
1 can (15-oz) diced tomatoes, drained
1¾ cup soaked and cooked dry black beans or 1 can (15-oz) black beans, drained and rinsed
½-1 can (4-oz) diced green chiles
¼ cup dried onions
¼ cup dried green peppers (or ½ cup diced fresh peppers)
3 TBSP brown sugar
1 TBSP olive oil
1 TBSP apple cider vinegar
1½ tsp cumin
1 tsp thyme leaves
½ tsp garlic powder
½ tsp pepper
½ tsp salt
¼-½ tsp red pepper flakes
1 bay leaf

Directions:

1. In a pot, heat water while adding all ingredients.
2. Bring to boil; reduce heat and simmer, covered, 20 minutes.
3. Remove bay leaf and serve.

Mango Coconut Rice "Cake"

Serves: 9-12
Start-to-Finish: 1 hour prep time + 2 hours chilling time
Recipe By: Simply Prepared

Ingredients:

2 cups calrose rice
1 (14-oz) can coconut milk
3/4 cup sugar
1 cup dried mangoes, diced
1 cup slivered almonds, divided
Variation: Substitute dried cranberries for the diced dried mangoes.

Directions:

1. Cook rice according to package directions or according to instructions below.
2. Stir coconut milk, sugar, mangoes and 1/2 cup almonds into hot rice.
3. Pour into an 8-inch square pan and spread evenly.
4. Sprinkle remaining almonds over the top and press them into the rice.
5. Chill several hours.

To cook rice: Stir rice and 1 teaspoon salt into 2-2/3 cup water in a medium saucepan. Bring to a boil; reduce heat and cover. Simmer 20 minutes. Remove from heat and let sit 10 minutes.

Rice Recipes

(http://whatsonmymenu.blogspot.com)


Grandma Freeman’s Curry Chicken

Ingredients:

- chicken, enough for 3 c. cubed (or 1 can)
- 1/4 c. diced onion
- 6 T. butter or margarine
- 6 T. flour (or cornstarch)
- 1 1/2 t. curry
- 1 1/2 t. ginger
- 1 t. salt
- 3/4 c. milk
- 3/4 c. chicken broth
- 1 (12 oz) can milk (I use the FF)
Toppings: chopped green onion, crumbled bacon, chopped walnuts, sliced bananas

Directions:

- Boil chicken and cut up.
- Sauté onion in butter (I usually use a little less than 6 T.)
- Add flour, curry, salt and ginger.
- Stir in both milks and chicken broth.
- Stir over med. heat until thickened (can thin with extra broth if desired), then add chicken.
- Serve over rice and top as you wish!


Chicken Taco Rice (can be a Freezer Meal)

Ingredients:

2 cups cooked, shredded chicken (or 1 can chicken)
3 cups Chicken broth
8 oz. Tomato sauce
1 pkg. Taco seasoning mix
1-1/2 Brown rice, uncooked
1/2 cup Red or Green Pepper
1 can of corn
Shredded cheddar cheese
Optional Ingredients:
Tortilla chips, tortillas, tomatoes, lettuce, salsa, etc.

Assembly Directions:

Mix everything in a large saucepan. Bring to a boil. Cover, reduce heat and simmer until rice is done (about 40-50 minutes). Remove from heat and let stand 5 minutes. Fluff with a fork.

Freezing Directions:

Allow rice mixture to cool. Seal, label and freeze.

Serving Directions:

Thaw in the refrigerator. Reheat in microwave until warm. You can also reheat it in a saucepan if you add a little bit of water before heating. Sprinkle cheese on top and serve with tortilla chips.




Black-Eyed Pea Jambalaya

Ingredients:

2 cans black-eyed peas with Jalapenos (Uudrained)
1 1/2 cups uncooked rice
1 med. onion, chopped
1 can beef broth
1/4 c. butter
1 lb. smoked sausage, cut in pieces
Chopped garlic, salt and pepper to taste

Directions:

Fry sausage pieces. When almost done, sauté onion & garlic.
Combine the black eye peas, rice, onions, beef broth, butter, and sausage in electric rice cooker. Season to taste with salt & pepper.
Cook according to the instructions on the rice cooker. (if you don’t have cooker, large pot will work)
Gently stir once cooker reaches the warm mode.



Chicken and Rice Bake


(from annemarie-tastebuds.blogspot.com)

Ingredients:

- 1 1/2 c. rice
- 3 c. water
- 1 can chicken mixed with dashes of salt, pepper, onion powder and garlic powder
-1/2 c. plain yogurt (or FF sour cream)
- 1/2 c. light mayonnaise
- 1 can cream of chicken soup (fat free)
- 1 T. fresh lemon juice
-salt and pepper to taste
-3/4 cup corn flakes, crushed
-1 T. melted butter

Directions:

- Add water and rice to a medium saucepan and bring to a boil. Put a lid on it and reduce heat to low. Cook for about 20 minutes. Set aside.
- Mix yogurt, mayo, chicken soup, lemon juice, and salt and pepper until creamy and smooth. Add chicken and rice and mix well.
- Scoop into individual ramekins or a baking pan and top with crushed corn flakes and drizzle with butter.
-Put into a 350 degree oven and bake for about 20 minutes, or until the tops are golden brown.