Terrific Pork Tenderloin

Jessica S.

2-3 1-lb pork tenderloins
1 tsp season salt
1 tsp garlic powder
1 (4oz) can diced green chiles
2 (10oz) cans cream of celery soup
rice cooked

Place tenderloins in sprayed oval slow cooker. Season with season salt and garlic powder.

Combine green chiles and celery soup in bowl and spoon over tenderloins, covering completely. Cover and cook on low for 8 hours. Serve over rice.
Serves 6-8

Cafe Rio Rice

Submitted by Summer S.

1 cup long grain rice
2 cups water
3 cubes chicken bouillon
½ tsp dried onion
¼ bunch cilantro chopped
1 tbsp oil

Put all ingredients into a pan and cover. Bring to a boil. Turn down heat and simmer for 15 minutes. Remove from heat and let stand for 10 minutes. Prior to serving add juice of ½ lime. Mix well.
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Lime-Cilantro Rice with Pineapple

Summer S.

You really can just make this to taste, but here’s the basics.

1 cup dry white rice, cooked in 2 C water.
2 T real butter
Juice from 1 large lime, or two smaller ones (taste as you go, I add a lot!)
1 small can crushed pineapple, drained. (You may want 2 small cans)
½ – ¾ C chopped fresh cilantro
Salt and pepper to taste

Cook rice. As soon as it’s done, toss in the butter and stir to melt. Add lime juice, pineapple, and cilantro. Stir to combine, and then add salt and pepper to taste. Serve immediately.

You can also make another version of the rice and use 1 can of black beans instead of pineapple. It's delicious! .

Fiesta Chicken and Rice Bake

Jennifer S.

Recipe can easily be doubled.

1 (10.75 ounce) can Cream of Chicken Soup or
1 cup Chunky Salsa or Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breasts
paprika
1/2 cup shredded Cheddar cheese
Directions
1.Mix soup, salsa, water, corn and rice in 2-quart shallow baking dish. Top with chicken and sprinkle with paprika. Cover.
2.Bake at 375 degrees F for 45 minutes or until done. Sprinkle with cheese.

Red Mexican Rice

Jennifer S.

2 cups of your favorite white rice
1 onion
1 clove of garlic
3 cups and 1/2 chicken broth
1 Fresh Red Tomato
1 or 2 tablespoons of tomato paste.
1/2 cup cooked carrots.
Small bunch fresh cilantro; more if you like
1 Serrano chile (for spicy) or 1/2 bell pepper (for non-spicy)
2 tablespoons olive oil
Salt

1. Dice the tomato and the onion, prepare your chicken broth; boil and dice your carrots
2. Using a food processor, blend together the chicken broth, the onion, garlic, tomato paste, oil and tomato dice until evenly liquefied.
3. Pour the tomato liquid in your favorite rice cooking pot; add to this the uncooked rice
4. Add chili and cilantro to the rice. Bring this to a boil, uncovered over high heat setting,
5. Cover the pot and cook the rice over low heat for 25 minutes or until done. Do not open the pot until done!
6. If it looks like the liquid is all gone from the pot before the end, add 1/2 cup broth more.
7. Once the rice is cooked, mix in the diced carrots; serve with some cilantro leaves over the rice as garnish.

Bacon Fried Rice

Jennifer S.

1/2 pound bacon, cut into 1/2-inch pieces
3 tablespoons vegetable oil
2 eggs, beaten
3 cups cold cooked rice (see Note)
1 1/2 tablespoons soy sauce
1/2 cup coarsely chopped scallions, green part only

The rice should be cooked at least several hours ahead, or the day before, and refrigerated. It should be completely cold to be used for fried rice. This dish can be kept in a casserole in the oven at 140 degrees F. for about 40 minutes without drying out. It makes a good dish to serve with a main course that needs last-minute preparation.


In a skillet, fry the bacon until crisp and drain on paper towels.
In a wok or large skillet, heat 1 tablespoon of the oil. Add the eggs and cook, stirring, just until firm. Remove from the pan and reserve.
Heat the remaining 2 tablespoons of oil in the pan and add the rice. Mix well. Add the soy sauce and mix well. Mix the eggs into the rice, breaking them into smaller pieces as you stir. Add the scallions and bacon. Mix again to combine, and serve.

Chicken, Shrimp and Egg Fried Rice

Jennifer S.

4 shallots or 1 yellow onion, coarsely chopped
2 cloves garlic
1 teaspoon dried shrimp paste
2 fresh small red chili peppers, seeded
1/2 teaspoon ground turmeric
2 tablespoons ketchup
1 tablespoon Indonesian sweet dark soy sauce (ketjap manis)
2 tablespoons light soy sauce
3-4 tablespoons peanut oil or corn oil
5 cups COLD, cooked white rice
1 1/2 cups shredded green cabbage
3/4 cup green peas, blanched for 1 minute and drained
1/4 lb medium-sized shrimp, peeled and deveined
1 cup diced, cooked chicken
4 green onions, sliced
4 eggs

In a mortar or mini food processor, combine the shallots or onion, garlic, shrimp paste, chilies and turmeric and mash with a pestle or grind to a paste; set aside. In a bowl, mix together the catsup and dark and light soy sauces; set aside.
Place a wok over medium-high heat. When it is hot, add 2 tablespoons of the oil. When the oil is hot, add the spice paste and fry, stirring continuously, for 2 minutes.
Raise the heat to high. Crumble the cold rice between your palms into the wok. Using a wok spatula, toss and gently flatten any clumps of rice until the grains are separated. Add the catsup mixture and stir-fry until all the rice grains are evenly coated. Add the cabbage, peas, shrimp and chicken; stir and toss until the shrimp turns pink, 2-3 minutes. Divide the rice among 4 individual plates and garnish with the green onions. Cover loosely to keep warm.
Reheat the wok over medium-high heat. When it is hot, add 1/2 tablespoon of the oil. When the oil is hot and almost smoking, crack 1 egg directly into the oil. Fry until the edges are blistered and crisp and the whites are almost set, about 1 minute. Using a slotted spatula, turn the egg over and fry for a few seconds longer to brown. Transfer the fried egg to the top of 1 plate of rice. Repeat with the remaining oil and eggs. Serve hot.

Beef Fried Rice

Jennifer S.

Stir-fry the sirloin, watercress, and egg while the rice cooks, so that you'll be ready to assemble the dish at the last moment. Soy sauce and a drizzling of sesame oil flavor the combination perfectly. If you prefer, use strips of pork tenderloin instead of beef.

3/4 pound sirloin steak, cut into 1/2-inch cubes
3 tablespoons plus 1 teaspoon soy sauce
2 teaspoons Asian sesame oil, plus a few drops
Dried red pepper flakes
1 1/2 cups long-grain rice
1 bunch watercress (about 5 ounces), tough stems removed
1 egg, beaten
3 tablespoons cooking oil
2 scallions including green tops, chopped

In a medium bowl, combine the sirloin with 1 tablespoon of the soy sauce, 1 teaspoon of the sesame oil, and a pinch of red-pepper flakes. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and return it to the pot.
Meanwhile, heat a large nonstick frying pan over moderately high heat. Put the beef mixture in the pan and cook, stirring occasionally, until browned and just cooked, 1 to 2 minutes. Remove. Put the watercress and the teaspoon of soy sauce in the pan and cook until the watercress is just wilted, about 30 seconds. Remove.
Reduce the heat to moderate. Put a few drops of sesame oil in the frying pan. Add the egg to the pan and cook until just done, about 30 seconds. Remove from the pan and cut into thin strips.
Heat the cooking oil in the pan over moderately high heat. Add the scallions and 1/8 teaspoon red-pepper flakes and cook, stirring, for 1 minute. Add the cooked rice to the pan and heat, stirring, for 3 minutes. Add the remaining 2 tablespoons soy sauce, the beef, watercress, and egg. Heat, stirring, 1 to 2 minutes longer. Drizzle the remaining teaspoon of sesame oil over the top.

Vegetable Fried Rice

Jennifer S.

Nothing could be easier than this light version of fried rice. We've used instant brown rice, but if you have leftover cold rice, use that instead and skip Step 1.

1 cup instant brown rice
1 cup vegetable broth
2 eggs, lightly beaten
2 teaspoons canola oil
6 ounces asparagus spears, trimmed and cut into 1-inch pieces (about 1/2 bunch)
1 medium red bell pepper, thinly sliced into 1-inch pieces
4 scallions, cut into 1-inch pieces
1 clove garlic, minced
1 tablespoon minced fresh ginger
4 teaspoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
Hot red pepper sauce, to taste

Combine rice and broth in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer until the liquid is absorbed, 12 to 14 minutes. Spread the rice out on a large plate and let stand for 5 minutes.
While the rice is cooling, coat a large nonstick wok or skillet with cooking spray and place over medium heat. Pour in eggs and cook, stirring gently, until just set, 30 seconds to 1 minute. Transfer to a small bowl.
Heat canola oil in the pan over medium-high; add asparagus and cook, stirring, for 2 minutes. Add bell pepper, scallions, garlic and ginger; cook, stirring, until the vegetables are just tender, about 2 minutes. Add the cooked rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute. Fold in the cooked eggs. Remove from the heat; stir in sesame oil and hot sauce.

Spicy Chicken Stir-Fry

Jennifer S.

1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup bottled Asian Toasted Sesame Dressing, divided
1 tsp. hot pepper sauce
1 pkg. (16 oz.) frozen stir-fry vegetables, thawed, drained
1 can (8 oz.) pineapple chunks in juice, drained
1/4 cup Lightly Salted Cocktail Peanuts
2 cups hot cooked whole grain brown rice

Toss chicken with 1/4 cup dressing and hot sauce; set aside. Heat remaining dressing in large nonstick skillet on medium-high heat. Add vegetables; stir-fry 1 min. Add chicken mixture; stir-fry 4 to 5 min. or until chicken is done.
Stir in pineapple and nuts; cook 5 min. or until heated through, stirring occasionally.
Serve over rice.
Garnish with 1/4 cup chopped fresh cilantro or thinly sliced green onions just before serving.

Fried Rice

Summer S.

Serves 6

Ingredients
1 T vegetable oil
½ frozen peas
1 large rib of celery, diced
1 large carrot (12 baby) coarsely shredded
I can sliced water chestnuts
1 t minced garlic
2 t grated fresh ginger
¼ t crushed red pepper flakes
1 egg

2 ½ c cold cooked rice
3 T soy sauce
1 T rice vinegar
1 t sugar
1/3 c green onions, sliced

Directions
1. Combine the soy sauce, vinegar and sugar in a small bowl. Set aside.
2. Heat a large nonstick skillet over high heat; swirl in the oil and add peas, celery, carrots, water chestnuts, garlic, ginger and red pepper. Stir-fry 2 minutes; make a well in the center and crack egg into pan. Scramble into the veggies (2 more minutes). Add rice, stirring well to remove any clumps, and stir-fry until hot, 3- 4 minutes.
3. Sprinkle sauce over the rice, along with the green onions, and stir-fry just to heat through, 2 minutes more. Serve immediately.

EGG FRIED RICE

Jennifer S.

1/3 c. chopped green onions
2 tbsp. vegetable oil
3 c. cooked long grain rice, cooled. I usually make it earlier in the day.
1 egg, slightly beaten
3 tbsp. soy sauce

Saute green onions hot oil 2 minutes. Add rice and cook until thoroughly heated.
Push rice mixture to side of skillet, forming a well in center. Pour egg into well, and cook until set, stirring occasionally.

Stir rice mixture into egg; add soy sauce, stirring well.

Yield: 6 servings.

Slow-Simmered Chicken Rice Soup

Jennifer S.

1/2 cup uncooked wild rice
1/2 cup uncooked regular long-grain white rice
1 tablespoon vegetable oil
5 1/4 cup Chicken Broth
2 teaspoon dried thyme leaves , crushed
1/4 teaspoon crushed red pepper
2 stalk celery , coarsely chopped (about 1 cup)
1 medium onion , chopped (about 1/2 cup)
4 skinless, boneless chicken breast half (about 1 pound), cut into cubes
sour cream (optional)
Chopped green onion (optional)

Stir the wild rice, white rice and oil in a 3 1/2-quart slow cooker. Cover and cook on HIGH for 15 minutes.

Stir the broth, thyme, red pepper, celery, onion and chicken in the cooker. Reduce the heat to LOW. Cover and cook for 7 to 8 hours or until the chicken is cooked through.

Serve with the sour cream and green onions, if desired.

Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.

Time-Saving: Speed preparation by substituting 3 cans (4.5 ounces each) Chicken Breast in Water, drained, for the skinless, boneless chicken breast halves.

Chili con Carne

Jennifer S.

2 medium onions, chopped
1 medium green pepper, chopped
2 cloves garlic, minced
1-1/2 lb. lean ground beef, browned and drained
1 can (28 oz.) whole peeled tomatoes in tomato sauce, undrained, cut up
1 can (19 oz.) red kidney beans, drained
1 can (14-1/2 oz.) beef broth
1 can (6 oz.) tomato paste
2 Tbsp. chili powder
2 tsp. dried oregano leaves
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. crushed red pepper
6 cups hot cooked rice
1 cup Shredded Cheddar Cheese
1 cup Sour Cream

Add all except rice, cheese and sour cream to crock pot. Stir, cover and set on low for 3-5 hours or high for 1 1/2 - 2 1/2 hours.
Remove lid for last 30-45 minutes of cook time to allow Chili to thicken.
Serve over rice. Top with the cheese and sour cream.
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Chicken a la King

Jennifer S.

1/3 cup Light Miracle Whip Dressing
2 Tbsp. flour
1 cup fat-free milk
12 oz. Oven Roasted Chicken Breast, cut into strips
1 cup each: sliced mushrooms and frozen peas
1/2 of a medium red bell pepper, chopped
Dash black pepper
2 cups uncooked instant white rice, prepared as directed on package

MIX dressing, flour and milk in medium microwaveable bowl. Microwave on HIGH 3 to 4 min. or until sauce is thickened, stirring after 2 min.
STIR in all remaining ingredients except rice. Microwave on MEDIUM (50% power) 10 min. (or cook in saucepan on medium heat on stove top) until heated through, stirring every 4 min.
SERVE over hot cooked rice.

Herbed Tomatoes, Chicken & Rice

Jennifer S.

1/4 cup Light House Italian Dressing
4 small boneless skinless chicken breast halves (1 lb.)
2 cloves garlic, minced
1 can (28 oz.) Italian stewed, diced tomatoes, undrained
1 cup water
2 cups instant brown rice, uncooked
1 cup Shredded Mozzarella Cheese
1 fresh tomato, chopped
2 Tbsp. chopped cilantro

HEAT dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 min. on each side or until chicken is browned on both sides. Remove chicken from skillet; set aside.

ADD canned tomatoes and water to skillet; stir in rice. Bring to boil; simmer, uncovered, on low heat 10 min. Return chicken to skillet. Top with cheese; cover.

COOK 5 min. or until chicken is done (165ºF); top with remaining ingredients.

IF you can't find Italian stewed tomatoes add 2 tsp. dried rosemary or thyme with the canned tomatoes

Beef-Fried Rice

Jennifer S.

1 lb. boneless beef sirloin steak, thinly sliced
2 cups frozen stir-fry vegetables
1 cup fat-free reduced-sodium chicken broth
Add 1/2 tsp. each garlic powder and ground ginger along with the chicken broth.
3 Tbsp. Light CATALINA Dressing
2 Tbsp. lite soy sauce
2 cups instant brown rice, uncooked
1 can (11 oz.) mandarin oranges, drained
1/3 cup chopped green onions

COOK meat in nonstick wok on high heat 3 min. or until evenly browned, stirring occasionally.

ADD next 5 ingredients; stir. Bring to boil; cover. Simmer 5 min. Remove from heat.

LET stand 5 min. Add oranges and onions; fluff with fork.


Note
If you don't have a wok, you can use a large skillet sprayed with cooking spray instead.

Rustic Italian Chicken

Jennifer S.

1/4 cup Italian Dressing and Marinade, divided
4 small boneless skinless chicken breasts (1 lb.)
1 onion, sliced
1 zucchini, cut in half lengthwise, then crosswise into 1/2-inch-thick slices
1 red pepper, cut into strips
1-3/4 cups spaghetti sauce
1/2 cup Shredded Italian* Three Cheese Blend
2 Tbsp. Grated Parmesan Cheese
2 cups hot cooked long-grain brown rice OR 1 pkg whole grain pasta cooked and drained

HEAT 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.

ADD remaining dressing and vegetables to skillet; cook 3 to 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in spaghetti sauce; cook 1 min. or until heated through, stirring frequently.

SPOON rice or pasta onto platter; top with chicken, sauce and cheeses.

Two-Bean Vegetarian Chili

Jennifer S.

2 cups long-grain brown rice, uncooked
2 Tbsp. Light Balsamic Vinaigrette Dressing
2 carrots, cut into 1/2-inch-thick slices
1 onion, chopped
1 red pepper, chopped
3 cloves garlic, minced
2 cans (14.5 oz. each) diced tomatoes, undrained
1 can (15.5 oz.) red kidney beans, rinsed
1 can (15.5 oz.) cannellini beans, rinsed
1/2 cup Barbecue Sauce
1/4 cup chili powder
1 cup frozen corn
1-1/2 cups Mexican Style Finely Shredded Four Cheese

COOK rice as directed on package. Meanwhile, heat dressing in large saucepan on medium-high heat. Add vegetables and garlic; cook and stir 6 to 8 min. or until vegetables are crisp-tender.

ADD next 5 ingredients; stir. Bring to boil; simmer on medium-low heat 30 min., stirring frequently. Stir in corn; cook 5 min.

SERVE over rice; top with cheese.