Indian Vegetable Rice (Instant Pot)

 

INGREDIENTS

• 1 tablespoon olive oil
• ¼ cup chopped shallot, can sub yellow or white onion
• 1 garlic clove, finely minced or pressed through a garlic press
• 1 ½ cups brown long grain or basmati rice
• ½ cup chopped carrot, small diced, about 1-2 medium carrots
• 1 teaspoon coarse, kosher salt
• 2 teaspoons curry powder (see note)
• 2 cups low-sodium chicken broth
• 1 cup frozen peas

INSTRUCTIONS 

• Heat the olive oil using the Saute function of the Instant Pot (or other electric pressure cooker; can also use a stovetop pressure cooker).
• Add the onion and cook for 1-2 minutes, until the edges start to turn translucent. Add the garlic and rice. Stir and cook for another 30 seconds or so.
• Add the carrots, salt, curry powder and chicken broth. Stir to combine.
• Secure the lid and cook on high pressure for 22 minutes (select Manual and then dial up or down to get to the correctly number of minutes; the IP will start on it’s own).
• Let the pressure naturally release (or if you are in a hurry, let it naturally release for 10 minutes and then quick release the rest of the pressure).
• Fluff the rice. Add the peas and give a little toss/stir action to combine. Season to taste with salt and pepper, if needed.
• Serve immediately.

(Source: https://www.melskitchencafe.com/instant-pot-indian-vegetable-rice/)

Firecracker Chicken Meatballs with Cilantro Coconut Pineapple Rice

 

• For the meatballs:
• 1 pound 93% lean ground chicken
• 1 egg
• ½ cup panko breadcrumbs 
• ¼ cup very finely diced white onion
• ⅓ cup finely diced cilantro
• 1 jalapeno, seeded and diced
• ½ Tbls hot sauce (i.e. sriracha or cholula)
• 1 tablespoon low sodium soy sauce 
• 1 1/2 tablespoons coconut sugar
• 1 tsp cumin
• ½ tsp garlic powder
• ½ tsp paprika
• ½ tsp cayenne
• ½ tsp salt
• ground black pepper
• 1 Tbls olive oil

• For the rice:
• ¾ cup jasmine or basmati white rice 
• 1 (15 ounce) can light coconut milk
• 1 cup heaping cup frozen or fresh pineapple chunks
• 1 red bell pepper, julienned
• ¼ cup finely diced cilantro

INSTRUCTIONS:

In a large bowl, add the ground chicken, egg, breadcrumbs, onion, cilantro, jalapeno, hot sauce, soy sauce, coconut sugar, cumin, garlic powder, paprika, cayenne, salt and black pepper. Use clean hands to mix and form into 16 golf ball sized meatballs.

Place a large deep skillet over medium-high heat and add in olive oil. Add the meatballs and brown on all sides, about 5-6 minutes total. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them. When meatballs are done browning, transfer to a plate and set aside.

Reduce the heat to medium-low and add in the coconut milk and pineapple; stir in the rice, then add the meatballs back in and bring to a nice simmer. Cover the pan, reduce heat to low and cook for 20 minutes.

1. After 20 minutes, remove the lid and add in red bell pepper. Cover and cook for 5 more minutes to help tenderize the bell peppers. To finish it off, add in cilantro over rice and meatballs. Serve immediately. Makes 4 servings. Garnish with scallions.
   
   (Source: https://www.ambitiouskitchen.com/firecracker-chicken-meatballs/)

Instant Pot Chicken & Rice

2 Tbsp olive oil
2 Tbsp unsalted butter
1 medium onion diced
2 large carrots thickly grated or julienned
1 1/2 lbs boneless skinless chicken breast or thighs, or tenders (trimmed and cut into 1" pieces)
2 tsp sea salt divided
1/4 tsp black pepper ground
4 cups low sodium chicken broth
2 cups Jasmine rice un-rinsed
1 head garlic unpeeled, cut in half crosswise
1/3 cup parsley finely chopped, plus more to garnish
1/2 cup shredded Parmesan cheese plus more to serve

Set a 6 Qt Instant Pot to saute on high heat and add butter, oil, chopped onion, grated or julienned carrots, and 1 tsp salt. Sautee, stirring occasionally for 5 minutes or until soft and golden.

Add trimmed, chopped chicken, another 1 tsp salt and 1/4 tsp pepper. Sautee, stirring occasionally for 5 minutes.

Add 4 cups chicken broth and 2 cups rice and stir to combine. Cut whole garlic head in half through the cloves and parallel to the base. Place garlic halves on top, cut-side down. Cover and cook on manual high pressure for 10 minutes then quick release remaining pressure.

Open the lid and stir in 1/2 cup parmesan with 1/3 cup chopped parsley. Serve with more cheese and garnish with parsley if desired.

(Source: https://natashaskitchen.com/instant-pot-chicken-and-rice/)

Instant Pot Cilantro Lime Chicken Bowl

2 Boneless Skinless Chicken Breasts, chopped
1 Tablespoon Oil
1 1/2 Teaspoons Cumin
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Pepper
1/2 Teaspoon Salt
1/2 Teaspoon Chili Powder
1 Clove Garlic Minced
1 Cup White Rice
2 1/4 Cups Chicken Broth
4 ounce Diced Green Chiles
1/3 Cup Chopped Cilantro
Zest of a Lime
Juice of a Lime
1 Can Pinto Beans Drained
1 Cup Colby Jack Cheese Shredded

Heat an instant pot to the saute high mode. Add the oil.

Mix all of the seasonings together and toss with the chopped chicken until well coated.

Add the chicken to the pot and cook, stirring occasionally until golden, about 3 minutes.

Add the rice and garlic and stir for 20-30 seconds. Add the broth, chiles, cilantro, lime zest and juice. Stir and add the beans, stirring again.

Add the lid and set the valve to "seal". Turn the pot to high pressure for 7 minutes.

Allow a natural release for 2 minutes then quick release.

Stir the rice well and top with cheese. Add the lid back on for a minute to melt the cheese.
Serve with toppings and enjoy!

(Source: https://ohsweetbasil.com/instant-pot-cilantro-lime-chicken-burrito-bowl-recipe/)

Butter Rice

1/3 cup butter
1/2 medium yellow onion, finely diced
1 1/2 cups long grain white rice
3 cups good quality chicken stock*
salt & pepper, to taste
2-3 bay leaves

Melt butter over medium heat in large saucepan. Add in onion and saute gently for 5-6 minutes. Stir in rice grains to coat in butter.

Pour in remaining ingredients. Cover, bring to boil, then reduce heat to low and cook 5 minutes less than what is listed on rice package directions {should be about 15 minutes.}

Turn heat off rice, but keep on hot burner for 10 minutes to steam and prevent scorching. Fluff rice with fork, remove bay leaves and serve as desired.

(source: https://laurenslatest.com/laurens-famous-butter-rice/)

Korean Beef & Rice

Ingredients

1 lb lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 - 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
1 bunch green onions, diced
Rice, cooked

Instructions

Heat a large skillet over medium heat and brown beef with garlic in the sesame oil.

Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

(Source: http://www.sixsistersstuff.com/2013/02/korean-beef-and-rice.html)

Pineapple Fried Rice

2 tablespoons coconut oil or quality vegetable oil, divided
2 eggs, beaten with a dash of salt
1½ cups chopped fresh pineapple
1 large red bell pepper, diced (about ¾ cup diced)
½ bunch green onions, green and white parts, thinly sliced (about ½ cup)
2 cloves garlic, pressed or minced
½ cup chopped raw, unsalted cashews
2 cups cooked and chilled brown rice, preferably long-grain brown jasmine rice
1 tablespoon reduced-sodium tamari or soy sauce
1 to 2 teaspoons chili garlic sauce or sriracha
1 small lime, halved
Season with salt, to taste
Handful fresh cilantro leaves, chopped, for garnish

Heat a non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Add 1 teaspoon oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled and lightly set. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it's hot!).

Add one tablespoon of oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook, while stirring constantly, until fragrant, about 30 seconds or longer. Transfer the contents of the pan to your bowl of eggs.

Add the remaining two teaspoons of oil to the pan. Pour in the cashew and cook, stirring constantly, until the cashews smell fragrant, about 30 seconds. Add the rice to the pan and stir to combine. Cook, stirring occasionally, until the rice is hot, about 3 minutes.

Pour the contents of the bowl back into the pan and stir to combine. Once the contents are warmed through, remove the pan from heat. Add 1 tablespoon tamari (or soy sauce) and chili garlic sauce or sriracha, to taste. Squeeze the juice of ½ of a lime over the dish and stir to combine. Season to taste with salt. Garnish with a sprinkling of torn cilantro leaves, with jars of chili garlic sauce or sriracha on the side.

(Source: http://cookieandkate.com/2015/thai-pineapple-fried-rice-recipe/)

One Skillet Mexican Rice Casserole

1 pound lean ground beef
1 1/2 teaspoons kosher salt, divided
2 teaspoons New Mexico chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
1 (15 ounce) can low sodium black beans, rinsed and drained
1 (14.5 ounce) can fire roasted tomatoes with garlic
1 (15.25 ounce) can niblet corn, rinsed and drained (or 1 cup frozen corn)
1 (4 ounce) can fire roasted diced jalapenos
1 cup jasmine rice
2 cups water
8 ounces Colby jack cheese, shredded
optional garnish: fresh cilantro, chopped

Warm a large (10") skillet over medium high heat. Add ground beef and 1/2 teaspoon salt. Cook until beef is cooked through. Drain excess drippings if necessary (I had very little drippings and did not have to drain). Add spices (chili powder, cumin, paprika, onion powder, 1 teaspoon salt and 1 teaspoon pepper) to beef. Stir to combine.

Add black beans, tomatoes, corn, jalapenos and rice to skillet. Stir to combine. Add water. Stir to combine. Cover and bring to a boil. Once mixture is boiling, stir well making sure there are no bits stuck to the bottom. Reduce to simmer.

Cook 15 minutes or until rice is cooked through, remove cover half way through, stir well unsticking any stuck bits on the bottom of the pan.

Remove from heat, sprinkle with cheese. Place skillet under broiler until cheese is completely melted, about 2 minutes.

(Source: http://www.theslowroasteditalian.com/2016/02/one-skillet-mexican-rice-casserole-recipe.html)

Skillet Meatballs with Lemon Rice

INGREDIENTS

Meatballs:
1 1/2 pounds ground turkey or beef
2 tablespoons milk
1/4 cup bread crumbs (panko or regular)
1 1/2 teaspoons fresh lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped fresh parsley
1 tablespoon olive oil

Rice:
1 1/2 cups long grain white rice
2 cloves garlic, finely minced
3/4 teaspoon salt, plus more to taste if needed
3 1/4 cups low-sodium chicken broth
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons fresh lemon zest
1/2 cup freshly grated Parmesan cheese

DIRECTIONS

For the meatballs, in a large bowl, combine the ground turkey, milk, bread crumbs, lemon zest, salt, pepper, and parsley until well-combined. Roll into about 16 meatballs (about 1-2 inches in diameter).

Heat the tablespoon olive oil in a large 12-inch nonstick skillet over medium heat until hot and rippling. Add the meatballs in a single layer and brown on each side. No need to cook through here as they will finish cooking with the rice - just get them nice and golden.
Carefully scoop the meatballs out of the skillet onto a paper towel-lined plate and return the skillet to medium heat (wiping out any excess grease - leaving just a tiny bit for the rice).

Add the rice to the skillet and cook for 1-2 minutes, stirring constantly, until the edges of the rice start to turn translucent. Add the garlic and salt and cook for another minute. Stir in the broth, lemon juice, and lemon zest and bring the mixture to a simmer.

Gently nestle the meatballs back into the rice mixture and cover the skillet. Reduce the heat to low and cook until the rice is tender and the meatballs are cooked through, about 18-20 minutes.

Remove the skillet from the heat and let it sit, covered, for 5 or so minutes. Uncover and sprinkle with Parmesan and additional fresh parsley, if desired. Serve immediately.

(Source: http://www.melskitchencafe.com/skillet-turkey-meatballs-with-lemon-rice/)

Rice Pilaf

2 tablespoons butter
1/2 cup orzo pasta
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup uncooked white rice
2 cups chicken broth

Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

(Source: http://allrecipes.com/recipe/sarahs-rice-pilaf/)

Green Chile Chicken & Rice

24 ounces boneless skinless chicken thighs, trimmed of fat (I used chicken breasts)
Kosher salt and coarsely ground black pepper
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
14 ounces green enchilada sauce (I like Herdez Mexican Cooking sauces, which is in a jar)
1 cup water (high elevations should add an additional 1/4 cup)
1 cup long-grain rice
1/2 cup chopped fresh cilantro

Pat the chicken dry with paper towels and season both sides with salt and pepper.

Heat 1 tablespoon of oil a 12″ skillet over medium-high heat. When very hot, add the chicken thighs and cook for about 5 minutes or until golden and crispy on one side. Transfer the chicken to a plate and set aside.

Add the remaining 1 tablespoon of oil to the pan and allow to heat for about a minute. Add the chopped onions and cook for about 5 minutes or until the onions are translucent. Add the garlic and cumin and cook for about 1 more minute. Add the enchilada sauce, water, and rice and bring to a boil. Place the chicken, brown side up, on top of the rice. Reduce heat and cover. Cook for at least 20 minutes, stirring about every 5 minutes to prevent the rice from scorching. When the rice and chicken are cooked through, it’s done (higher elevations will take longer, maybe even twice as long, so plan accordingly.) Add the cilantro and stir to combine. Serves 4-6.

(adapted slightly. Source: http://www.ourbestbites.com/2014/09/green-chile-chicken-rice/)

Zucchini Herb Casserole

Simple, delicious, and not too much to clean up. Perfect.


1/3 cup uncooked long grain white rice
2/3 cup water
2 Tbls vegetable oil
1 1/2 pounds zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 1/4 tsp garlic salt
1 tsp basil
1 tsp sweet paprika
1 tsp dried oregano
1 1/2 cups seeded, chopped tomatoes
2 cups shredded sharp Cheddar cheese, divided

* I doubled the spices from what was in the original recipes (the doubled amount is shown above), because I like a lot of flavor. So you can add or subtract, based on personal preference.
** You could also add diced, cooked chicken to make it more hearty.


Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 8x8" casserole dish.

Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.

Bake uncovered 20 minutes, or until cheese is melted and bubbly.

(adapted slightly from: http://allrecipes.com/recipe/zucchini-herb-casserole/)

Costa Rican-Style Tilapia with Pineapple, Black Beans & Rice

This was so easy to throw together, and was just bursting with flavor. We all gobbled it down and went for seconds--even my two and three year olds!

• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 1/4 cup orange juice
• 1 lime, juiced
• 2 tablespoons olive oil 
• 1/4 cup finely chopped fresh cilantro, plus more for garnish
• 2 cloves galic, minced
• 1 teaspoon sugar
• Kosher salt and freshly ground black pepper
• 4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
• 2 cups tomato salsa
• 1 (15-ounce) can black beans, drained and rinsed
• 2 cups diced fresh pineapple (** I used canned pineapple, and it worked great)
• 2 limes, thinly sliced

Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.

Preheat the oven to 400 degrees F.

In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.

Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.

(Source: Food Network: Ingrid Hoffmann; http://www.foodnetwork.com/recipes/ingrid-hoffmann/baked-costa-rican-style-tilapia-with-pineapples-black-beans-and-rice-recipe/index.html)

Black Beans and Rice with Chicken & Apple Salsa

1 cup chopped peeled Granny Smith apple
1/4 cup chopped cilantro, divided
1/3 cup finely chopped red onion, divided
2 limes
1/3 cup finely chopped green bell pepper
1-2 tablespoons olive oil
3 garlic cloves, finely minced
1 teaspoon chili powder
3/4 teaspoons coriander
1/2 teaspoon cumin
1 13.5 ounce can chicken broth
2 15-ounce cans black beans, drained and rinsed
kosher salt and freshly ground black pepper
4 cups cooked brown or white rice
1 rotisserie chicken, or 4 grilled chicken breasts
4-6 lime wedges

Combine apple, cilantro, 2 tablespoons onion, and the juice from half a lime.  Sprinkle with a little kosher salt and black pepper.  Set aside.

Combine remaining onion, bell pepper, and oil in a large skillet.  Cook over medium heat, stirring often, until completely softened, 6-7 minutes.  Add garlic and next 3 ingredients; stir constantly for 2 minutes.  Stir in broth and beans; bring to a boil.  Reduce heat to medium; simmer briskly, mashing some of hte beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes (or longer if needed).  Season with salt and pepper to taste and a big squeeze of lime juice.  Divide rice and beans among plates.  Top with some chicken and apple salsa.  Garnish with additional cilantro and lime wedges.  Serves 4-6.

Feel free to play around with the quantities in this recipe.  You can add more onion to the salsa, or increase seasonings in the beans.  Taste as you go and make it your own!

(Source: http://www.ourbestbites.com/2012/01/black-beans-rice-with-chicken-and-apple-salsa/)

Mushroom Rice

I was looking for a recipe to change up the "regular rice routine" a little bit, and this one did the trick. It's nothing too fancy, but it's just what I needed. Just the right amount of flavor--not too mushroomy, but mushroomy enough.

2 teaspoons butter
6 mushrooms, coarsely chopped
1 clove garlic, minced
1 green onion, finely chopped
2 cups chicken broth
1 cup uncooked white rice
1/2 teaspoon chopped fresh parsley
salt and pepper to tasteDirections

Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.

(source: www.allrecipes.com0

Stuffed Peppers My Way

This isn't MY way (as in, I made it up). It's just the name of it how I got it. Gina (my sister) sent it to me--said I must make it immediately because it was incredibly tasty. Try it for yourself. You'll see what she means!

1 cup water
1/2 cup uncooked Arborio rice
2 green bell peppers, halved and seeded
1 tablespoon olive oil
2 green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1 pinch ground black pepper
1 tomato, diced
1/2 cup crumbled feta cheese

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
Return to the oven for 5 minutes. Serve immediately.

(source: Gina, via www.allrecipes.com)

Cheesy Broccoli & Rice

I think I've mentioned before that I'm not a fan of casseroles. The word itself brings to my mind a slop of a myriad of things thrown together with a some condensed soup, baked, and served, being told I had to eat it for dinner. It really just grosses me out. So I avoid the use of such in any of the dinners I make.

If I so happen to find a recipe that I like that just so happens to be prepared in only one pan and baked in the oven, I prefer to refer to it as a one dish wonder. And for the record, I never condensed soups, in an effort to eliminate processed ingredients from the meals I make for my family. That being said, I made this last night, and it was quite delicious. Jada gobbled hers right up. Even the broccoli.

**This would also be good if you added shredded chicken.**


2 slices hearty white sandwich bread, torn into pieces
3/4 cup grated parmesan cheese
4 tablespoons butter, melted; plus two tablespoons chilled
1 garlic clove, minced
2 pounds broccoli (about 3-4 medium heads), florets cut into 1-inch pieces, stems chopped
1 onion, finely chopped
1 1/4 cups long grain white rice
4 cups low-sodium chicken broth
1 1/4 cups half-and-half
1 teaspoon salt
2 cups shredded extra-sharp cheddar cheese
1/4 teaspoon cayenne pepper
pepper, to taste

Adjust oven rack to middle position and heat the oven to 400 degrees. Grease a 9X13-inch baking dish. Pulse bread, 1/4 cup parmesan cheese and melted butter in a food processor until coarsely ground. Add garlic. Set aside.

Microwave broccoli florets (save stems for later), covered, in a large bowl until bright green and tender, 2 to 3 minutes (no need to add water). Be careful not to overcook or they will become soggy and discolored. Melt remaining butter in a large pot over medium heat. Cook onion and broccoli stems until softened, 8 to 10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to a boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Off the heat, stir in cheddar cheese, cayenne, remaining parmesan and broccoli florets.

Pour the mixture into prepared baking dish and top with bread crumb mixture. Bake until the sauce is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 5 minutes before serving.

(Source: www.melskitchencafe.com)

Ginger Chicken & Rice

Quick, easy, and delicious. Just the way a dinner should be.

2 boneless, skinless chicken breasts, thinly sliced
2 Tb oyster sauce
1 tsp corn starch
3 c cooked rice
1 Tb ginger, minced
1/2 lb snow peas (or 8 oz pkg frozen snow peas, thawed)
2 Tb soy sauce
1 Tb sesame oil
3/4 c chopped green onions
2 c bean sprouts

Stir chicken, oyster sauce and cornstarch together. Saute chicken mixture in 1 Tb oil in a large skillet until cooked through, about 3 minutes. Remove from skillet and set aside. Add 1 Tb oil to skillet; cook rice and minced ginger for 3 minutes. Add snow peas and cook 3 minutes. Stir in remaining ingredients plus the chicken and cook for another 5 minutes.

(source: www.thesisterscafe.com)

Cilantro Lime Rice

This rice tastes just like the rice from Cafe Rio (for those of you who have lived or visited Utah, you know what I'm talking about). If you're making enchiladas, burritos, or a taco-ish salad, I recommend trying out this rice. It's very tasty!

3 c water
3 c rice
3 chicken bouillon cubes
1 tsp salt
¼ cup lime juice
1/2 small onion
2 cloves garlic
1/2 bunch cilantro, remove large stems
1 small can green chiles

Place water, rice, bouillon, and salt in pot. Bring to boil. Place lime juice, onion, garlic, cilantro and green chilies in a blender and puree. Stir into rice. Simmer, covered, for about 25 minutes.

(Source: norahsrecipes.blogspot.com)

Cheesy Skillet Chicken with Rice and Green Beans

I'm not a fan of casseroles. For some reason, they've always grossed me out, because they look like a bunch of slop thrown together in an attempt to make something that would be good to eat. That being said, although I generally do not like casseroles (I only remember eating one that I really liked, and I don't have the recipe), I do like one dish wonders. For whatever reason, I do not consider one dish wonders made in a skillet, on the stove, an actual casserole.

The night I first made this, I was looking for something that was easy, sounded like it would taste good, wouldn't make a huge mess, and that I had all the ingredients for. This recipe won, and was pretty yummy. Everyone at the table had seconds (some even had thirds!). It's kid friendly. And with the addition of cheese, you can't go wrong!

(I actually didn't have ALL of the ingredients the recipe called for. I didn't have mushrooms or green beans, so I substituted onions, an orange bell pepper, and peas.)

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and ground black pepper
2 tablespoons vegetable oil
1 medium onion, chopped
8 ounces white button mushrooms, brushed clean and quartered or sliced
4 medium garlic cloves, finely minced or pressed through a garlic press
1 ½ cups long grain white rice
4 cups low-sodium chicken broth
½ pound frozen or fresh green beans
1 cup shredded sharp or extra-sharp cheddar cheese
½ cup shredded Parmesan cheese

Pat the chicken dry with paper towels and season liberally with salt and pepper. Heat the oil in a 12-inch nonstick skillet over medium heat until the oil is rippling and hot. Carefully lay each chicken breast in the skillet and cook until the chicken is well browned on the first side, about 3-4 minutes. Flip the chicken with a pair of tongs and let it brown on the second side, about 3 minutes. Remove the skillet from the heat and transfer the chicken to a plate and set aside. Drain all but about 1-2 tablespoons oil from the pan.

Return the pan to medium heat. Add the onion, mushrooms, garlic and ½ teaspoon salt and cook, scraping the browned bits off the bottom and edges of the pan, until the mushrooms begin to soften and start to brown, about 6-8 minutes. Add the rice and continue to cook until the edges of the rice turn translucent, about 3 minutes. Add the broth and bring to a simmer. Add the chicken to the pan and cover, reduce the heat to low and cook until the chicken is no longer pink in the center and the rice is mostly cooked through, about 15 minutes.

Remove the chicken from the skillet again, brushing off any rice that sticks to the chicken back into the skillet. Cover the chicken with foil to keep warm. Stir the green beans into the skillet, stir the mixture well, cover and continue to cook on low until the beans and rice are tender, about 10 minutes. Stir in the cheese and season to taste with salt and pepper. Serve immediately.

(Source: www.melskitchencafe.com)