Easy Mexican Rice

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GIVEAWAY HAS ENDED!

Don’t forget to sign up on THIS post to enter the giveaway for a new Gooseberry Patch cookbook!

This Mexican rice is really good and easy to make.  I really hate cilantro so I subbed fresh parsley for the fresh cilantro like I always do.  The original recipe came from Tasty Kitchen.

Mexican Rice

Easy Mexican Rice

2 tbsps oil
1/2 onion, chopped
2 cups long grain rice
3 cloves garlic, minced
1 (10 oz) can Rotel diced green chilies and tomatoes
1 (14.5 oz) can whole tomatoes
2 cups low sodium chicken broth
1 tsp cumin
1 tsp Kosher salt
Fresh parsley or cilantro, chopped

Heat oil in a large skillet over medium heat. Add onions and saute for 3-4 minutes. Reduce heat to low and add rice and garlic. Stie constantly making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Rotel and tomatoes and stir to combine and cook for 2 minutes. Add broth and stir together. Add the salt and the cumin. Bring to a boil and reduce heat to low. Cover and simmer for 10-15 additional minutes or until rice is done.

Before serving, sprinkle with chopped parsley or cilantro. Serve immediately.

Makes 6 servings.

Happy Cooking!

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Black Beans and Rice

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Mr. Meat Eater’s kidney doctor wants him to eat more beans.  That’s not really a problem as long as I make the kinds he likes and I don’t necessarily like the same kind so…I make them for him and freeze most because I’m not a huge fan.

These were easy to make except I would only use 2 cans (1 can is about 1 cup) of black beans at the most next time I make them.  Three cans turned out to be way too many.  I think I would use chicken broth in place of the vegetable broth as well because I don’t really like the flavor of the veg broth.  I used white rice since that is what I had but brown rice would work equally well.

The recipe came from Allrecipes and Mr. Meat Eater loved them!

Black Beans and Rice

VIEW PRINTABLE RECIPE HERE!

1 tsp olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice ~ can use brown
1 1/2 cups vegetable broth
1 tsp cumin
1/4 tsp cayenne pepper
3 1/2 cups canned black beans ~ 2 cups would be plenty

In a large saucepan, heat the olive oil. Add the onion and garlic and saute for several minutes until the onion is soft. Be careful not to let the garlic burn. Add rice and saute for a minute or two.

Add the broth and bring to a boil. Cover, reduce heat to low and let simmer for 20 minutes or until the rice is fluffy. Add the spices and beans and stir until combined. Leave on the burner for a few minutes until the beans are heated up.

Makes 10-12 servings.

Happy Cooking!

Spicy Black Beans and Rice and a NEW Gooseberry Cookbook Giveaway!

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The Giveaway is now over!!!

A BIG thank you to all who have sent me good wishes regarding my bout with gout.  Yes, I still have it and am on my 3rd medication.  I HOPE this one does the trick!

A new Gooseberry Patch giveaway starts today ~ the cookbook is called Rush-Hour Recipes and I will be cooking from it this week!  Giveaway rules will be at the end of this post for a copy of this cookbook.

Mr. Meat Eater has spent lots of time in the Caribbean ~ probably at least as much as he has spent here with me.  He really loves Caribbean-type food, including beans and rice.  When I saw this recipe I knew he would love it because it doesn’t have bunches of what he considers objectionable veggies in it.  I made it today for his lunch and he loved it.   I’ll have to take his word for it because I don’t like beans and rice so I didn’t even try it.  I did have some leftover so I am going to freeze it and next week I will add a little chicken and make tortillas with it.

I used brown rice instead of white and petite diced tomatoes since that’s what I had on hand.  Other than that, I followed the recipe.

The recipe was submitted to Gooseberry Patch by Aubrey Nygren-Earl of Taylorsville, UT.

Spicy Black Beans and Rice

1 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
3/4 cup long-cooking rice, uncooked
1 1/2 cups chicken broth
1 tsp cumin
1/4 tsp cayenne
1/4 tsp garlic powder
1/8 tsp paprika
1 (15 1/2 oz) can black beans, rinsed and drained
1 (15 1/2 oz) can diced tomatoes

Heat the oil in a stockpot over medium-high heat. Add onion and garlic and saute for 4 minutes. Add uncooked rice and saute for 2 minutes. Stir in the broth and seasonings. Bring to a boil and reduce heat to low. Cover and cook for 20 minutes. Stir in the beans and diced tomatoes and cook for another 5 to 10 minutes until heated through.

Makes 8 servings.

VIEW PRINTABLE RECIPE HERE!

I have one copy of this cookbook to give away.  To enter the drawing please reply to this post and this post only.  For another chance to win the cookbook, please “LIKE” Gooseberry Patch on Facebook and let me know you have in your post.  If you have already “liked” them, just say so in your post.

The drawing will be held on December 23 and I will mail the cookbook after Christmas.   If I pick a winner and do not hear from the winner by December 27, I will pick a new winner.

Any questions, please send me an email ~ a_recipe_a_day at yahoo dot com.

Happy Cooking!

Brown Rice Casserole

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A fabulous recipe I found on Allrecipes!  I served it with salsa chicken (recipe will be coming) so I left out the chicken the recipe calls for but I did put in the leftover salsa chicken and reheated the next day and it was great.  I imagine the casserole with the chicken added would be a great one-dish meal.

Brown Rice Casserole

1/3 cup brown rice
1 cup water, chicken broth, vegetable broth
1 tbsp olive oil
1/3 cup diced onion
1 medium zucchini, thinly sliced
2 cooked boneless chicken breasts, chopped, (optional)
1/2 cup sliced mushrooms
1/2 tsp cumin
salt and cayenne pepper to taste
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can diced green chilie peppers, drained ~ use fire roasted if you can find them
1/3 cup shredded carrots
2 cups shredded taco or Mexican cheese

Cook rice using the water or broth according to package directions.

Preheat oven to 350º and grease a casserole dish.

Heat olive oil in a large skillet over medium heat and saute onion until tender and translucent. Mix in the zucchini, chicken (if using), and mushrooms. Season with the cumin, salt and cayenne. Saute until chicken in heated through and zucchini is browned.

In a large mixing bowl, mix the cooked rice, mixture in skillet, beans, chilis, carrots, and 1/2 of the cheese. Transfer to casserole dish and sprinkle with the remaining cheese.

Cover with foil and bake 30 minutes. Uncover, and continue baking for 10 more minutes or until lightly browned and bubbly around the edges.

Makes 6-8 servings.

Happy Cooking!

Mexican Rice

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Wow ~ my last post for 2010!  It doesn’t seem possible another decade is gone.  Thank you all for visiting and commenting and I hope you’ll continue to do so in the next decade.

I am going to take the weekend off and I’ll be back on Monday with my blogging goal for the new year (I hate the word resolution since it seems to set me up for failure) and some other things I’m thinking about!

This recipe is easy (of course) and really very flavorful.  It doesn’t add lots of ingredients like some Mexican rice recipes I have seen and when you are pressed for time ~ that’s a good thing as Martha would say.  Plus it tastes much better than the Mexican rice in a box or packet. It’s also a good starting point in case you want to add anything like chilis or green bell pepper or whatever.

Mexican Rice

3 tbsps vegetable oil
1 cup uncooked long-grain rice
1 tsp garlic salt
1/2 tsp ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until the rice starts to get golden brown. While stirring the rice add the salt and cumin. Stir in onions and cook until tender and translucent. Stir in tomato sauce and chicken broth; bring to a boil.

Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork and serve.

Makes 4 servings

Happy Cooking!

Brown Rice and Black Bean Enchiladas

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I am always on the lookout for meatless recipes that my meat-eater will love and usually it’s a recipe that’s filling and on the spicy side and this recipe is a go on both counts.  It’s easy to make and spicy but not so spicy that I couldn’t eat it.  DH just added hot sauce to his to make them more spicy.  When I cook something like this, I measure the spices in my (clean) hand so I’m sure I add more that the recipe calls for.  I also used Ro-tel diced tomatoes with chilies.  This recipe is 5 stars according to the meat-eater!

Fresh from the oven:

Ready to eat:

Brown Rice and Black Bean Enchiladas

1 green pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 tbsp olive oil
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can Ro-tel diced tomatoes and chilies (any brand is fine)
1/4 cup picante sauce
1 tbsp chili powder
1 tsp cumin
1/2 tsp crushed red pepper flakes
2 cups cooked brown rice
8 (6 inch) flour tortillas, warmed
1 cup salsa
1 cup shredded cheddar cheese (I used more)
3 tbsps chopped fresh cilantro (I didn’t use)

In a large skillet, heat the olive oil and then saute the green pepper, onion, and garlic until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes and bring to a boil.

Reduce heat to simmer and let it simmer,, uncovered until heated through and it thickens a bit. Mine never really thickened much. Add rice and cook 5 minutes longer or until heated through.

Spoon about 1/2 cup down the middle of a tortilla, roll up, and place in lightly greased pan seam side down. When all the tortillas are used and in the pan, spoon salsa over each tortilla.

Cover and bake at 350º for 25 minutes. Uncover, sprinkle with cheese and return to oven for 2-3 minutes or until cheese melts.

Sprinkle with cilantro before serving.

Makes 4 servings of 2 tortillas each.

Happy Cooking!

Easy Jambalaya

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First off, I am not a fan of jambalaya but DH really loves it so I make it once in a great while.  I really don’t think this recipe is authentic at all but we like it.  It is spicy but not overly so ~ evidenced by the fact that I can eat it.  This recipe is basic enough that I think you could add or subtract anything from it and really make it your own.

Easy Jambalaya

VIEW PRINTABLE RECIPE HERE!

1 tbsp olive oil
16 ozs. andouille sausage, sliced
1 onion, chopped
1 green pepper, chopped
1 cup chopped celery
salt to taste
1/2 tsp Cajun seasoning or more if you like it spicier
1 cup uncooked white rice
1 (14.5 oz) can fire roasted diced tomatoes with juice
1 tbsp minced garlic
2 cups chicken broth
3 bay leaves
1/4 tsp dried thyme
1 lb peeled and deveined medium shrimp ~ I use 1 lb. large shrimp

Heat the olive oil in a Dutch oven over medium heat and add the sausage and saute for about 2 minutes. Add the onion, green pepper, and celery. Season all with the Cajun seasoning and cook and stir until the veggies are soft ~ about 6 to 8 minutes.

Stir in the rice, tomatoes with juice, garlic, broth, bay leaves and thyme. Bring to a simmer over medium-high heat, then reduce to medium-low, cover, and simmer for 20 minutes.

Stir in the shrimp and cook, uncovered, for 10 more minutes until the shrimp are pink and cooked through.

Remove the pot from the heat and let stand for 5 minutes. Discard bay leaves before serving.

Makes 8 servings.

Happy Cooking!