Tex-Mex Chicken and Rice

Tex-Mex Chicken and Rice

Serves 4

1 1/2	cups  low-sodium chicken broth
1	cup  long-grain white rice
	Salt and pepper
4	boneless, skinless chicken breasts  (about 1 1/2 pounds)
1	tablespoon  vegetable oil
1	(10-ounce) can  Ro-Tel  tomatoes
1	(16-ounce) can  black beans , drained and rinsed
3	cups  Fritos , crushed
1	cup  shredded Mexican cheese blend
1/3	cup  finely chopped fresh cilantro

1. Adjust oven rack to upper-middle position and heat broiler. Combine 1 cup broth, rice, and 1/2 teaspoon salt in large bowl. Cover with plastic and microwave until liquid is absorbed, 6 to 8 minutes. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large ovensafe skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate.
2. Add remaining broth, rice, tomatoes, and beans to now-empty skillet and bring to boil. Return chicken and juices to skillet and cook, covered, over medium-low heat until chicken is cooked through and rice is tender, 12 to 15 minutes. Transfer chicken to cutting board and tent with foil. Let rest 5 minutes, then cut into 1/2-inch slices. Meanwhile, let rice mixture stand, covered, for 5 minutes. Combine Fritos, cheese, and cilantro in bowl. Stir chicken and juices into rice mixture. Sprinkle Frito mixture over chicken-rice mixture and broil until golden, 2 to 3 minutes. Serve.

Red Beans and Rice

Red Beans and Rice

Serves 8 to 10

Andouille is the traditional sausage for this dish, but we also had good results with kielbasa.

4	slices  bacon , chopped medium
1	small onion , chopped fine
1	green bell pepper , chopped fine
1	rib  celery , chopped fine
4	cloves  garlic , minced
	Ground black pepper
1	teaspoon  minced fresh oregano leaves
1	teaspoon  minced fresh thyme leaves
1/2	teaspoon  cayenne pepper
4	bay leaves
	Table salt
1	pound  dried red kidney beans , rinsed and picked over
7	cups  low-sodium chicken broth
7	cups  water
1/2	pound  andouille sausage or kielbasa, halved lengthwise and cut into 1/4-inch half-moons
6	cups  cooked long-grain rice (from 3 cups raw rice)
	Hot pepper sauce

1. Cook bacon in large Dutch oven over medium heat until lightly browned and fat has rendered, about 7 minutes. Add onion, bell pepper, and celery and cook, stirring frequently, until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add 1 teaspoon pepper, oregano, thyme, cayenne, bay leaves, 1/2 teaspoon salt, beans, broth, and water, and bring to boil over high heat. Reduce heat to maintain vigorous simmer (mixture will be steaming and several bubbles should be breaking the surface) and cook, uncovered, stirring occasionally, until beans are soft and liquid thickens, 2 to 2 1/2 hours.
2. Stir in sausage and cook until liquid is thick and creamy, about 30 minutes. Season with salt and pepper. Serve over hot cooked rice with hot pepper sauce, if desired. (Leftover beans can be refrigerated in airtight container for several days.)

Pork Fried Rice

Pork Fried Rice

Serves 4

Be sure to avoid "seasoned" rice vinegar, which contains sugar and will make the fried rice too sweet. Feel free to use 4 cups of leftover rice instead of the Uncle Ben's Ready Rice. This recipe works with any leftover roast pork or ham.

3	tablespoons  soy sauce
2	tablespoons  rice vinegar or cider vinegar
1	tablespoon  hot sauce
2	tablespoons  vegetable oil
4	large eggs , beaten lightly
8	ounces  white button mushrooms , sliced
2	cups  packaged coleslaw mix
8	scallions , white parts sliced thin, green parts cut into 1/2-inch pieces
2	(8.8-ounce) packages Uncle Ben's Original Long Grain Ready Rice (8.8 ounces each)
1 - 2	cups  leftover meat from Chinese Sticky Ribs, shredded
1	cup  bean sprouts , chopped coarse

1. Combine soy sauce, vinegar, and hot sauce in small bowl. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until just smoking. Cook eggs, scrambling and breaking into small pieces, until cooked through, about 1 1/2 minutes. Transfer to separate small bowl.
2. Return skillet to medium-high and heat 2 teaspoons oil until just smoking. Cook mushrooms until lightly browned, about 5 minutes. Transfer to medium bowl. Heat remaining 2 teaspoons oil in skillet until just smoking. Cook coleslaw mix and scallion whites until just softened, about 1 minute. Add rice, soy sauce mixture, rib meat, bean sprouts, egg, and scallion greens and cook, stirring constantly, until heated through, 1 to 2 minutes. Serve.

Easy Baked Risotto

Easy Baked Risotto

Serves 6 to 8

Be sure to use low-sodium chicken broth or the risotto will be too salty.

5	cups  low-sodium chicken broth
1/2	cup  water
2	bay leaves
4	tablespoons  unsalted butter
1	onion , minced
	Salt and pepper
2	cups  Arborio rice
3	cloves  garlic cloves , minced
1/2	cup  dry white wine
1 1/4	cups  grated Parmesan cheese
1	tablespoon  chopped fresh parsley

1. HEAT BROTH Adjust oven rack to middle position and heat oven to 400 degrees. Bring broth, water, and bay leaves to simmer in medium saucepan over medium-high heat. Cover and keep warm over lowest possible heat.
2. TOAST RICE While broth is warming, melt butter in Dutch oven over medium heat. Add onion and 1/2 teaspoon salt and cook until lightly browned, about 6 minutes. Stir in rice and cook until edges begin to turn translucent, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add wine and cook, stirring until completely absorbed, about 1 minute.
3. BAKE AND FINISH Pour warm broth over rice. Cover Dutch oven with sheet of aluminum foil, pressing down so that it rests on top of broth. Crimp foil around edges and cover pot with lid for tight seal. Bake until rice is tender and liquid is absorbed, about 15 minutes. Discard bay leaves. Stir in Parmesan cheese and parsley and season to taste with salt and pepper. Serve.

Chinese-Style Sticky Rice

Chinese-Style Sticky Rice

Serves 4 to 6

Do not stir the rice as it cooks. The finished rice can stand off heat, covered, for up to 15 minutes.

2	cups  long grain white rice
3	cups  water
1/2	teaspoon  salt

1. Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly.
2. Bring rinsed rice, water, and salt to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes.
3. Reduce heat to low, cover, and cook until rice is tender and water is fully absorbed, about 15 minutes. Serve.