Chicken & Broccoli {In The Slow Cooker}

2 cups white rice 1 quart organic chicken broth 1 onion chopped 4 cups fresh broccoli very coarsely chopped 2 chicken breasts 3-4 Tablespoons cold butter, sliced Salt, to taste 1/4 teaspoon rosemary 1/2 teaspoon garlic powder 16 ounces sour cream 3-4 cups shredded cheddar cheese Lightly spray a large slow cooker crock. Pour in rice and chicken broth. Sprinkle with salt and stir. Layer onion, broccoli and chicken breasts. Sprinkle breasts with salt, rosemary and garlic powder. Place sliced butter over chicken breasts. Cover and cook on high for 4 1/2-5 hours until chicken breasts are cooked through. Remove chicken breasts and cut into bite-sized pieces. Add chicken back to crock as well as sour cream and cheddar cheese. Stir all together. Add more salt, if desired. http://myblessedlife.net/ I tried this and everything turned to mush! Won't try this again

Beef Taco Rice Skillet

Ingredients o 1 lb ground beef o 1 (1 1/4 ounce) envelopes taco seasoning mix o 1 1/2 cups water o 1 cup thick & chunky salsa o 1 cup frozen whole kernel corn o 1 1/2 cups uncooked instant rice o 3/4 cup shredded taco blend cheese o 1 cup shredded lettuce o 1 medium tomatoes, chopped o sour cream, if desired

Directions 1. Cook beef in 10 inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. 2. Stir in seasoning mix, water, salsa and corn. Heat to boiling; stir in rice. Boil 1 minute; remove from heat. Cover and let stand 8 minutes. 3. Fluff rice mixture with fork; sprinkle with cheese. Cover and let stand 1 to 2 minutes or until cheese is melted. 4. Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream.

Mushroom Rice Bake

Serves: 4 Cooking Time: 50 min What You'll Need: • 1 1/2 cups long- or whole-grain rice • 2 cups sliced fresh mushrooms (about 8 ounces) • 1 small onion, chopped • 1 (10-1/2-ounce) can condensed beef broth • 1 (10-3/4-ounce) can condensed cream of mushroom soup • 1/4 cup (½ stick) butter, melted • 1/2 teaspoon black pepper

What To Do: 1. Preheat oven to 375 degrees F. Coat a 2-quart casserole dish with cooking spray; set aside. 2. In a medium bowl, combine all ingredients; mix well. Spoon mixture into prepared casserole dish. 3. Cover and bake 50 to 55 minutes, or until liquid is absorbed and rice is tender. Notes • Garnish with scallion slices

Cheesy Chicken and Rice Skillet Dinner with Bacon Recipe

Serves 4 to 6 Ingredients • 1/2 pound applewood smoked bacon • 4 Tbsp. unsalted butter • 1/4 cup all purpose flour • 1/2 tsp. kosher salt • 1/4 tsp. freshly ground black pepper • 1 1/2 cups chicken broth • 1 1/2 cups shredded cheddar cheese • 1-2 Tbsp. hot sauce • 2 cups cooked shredded chicken • 4 cups steamed white rice • 1 cup shredded cheddar cheese

Directions Render bacon, drain and set aside. Reserve 2 tablespoons bacon drippings. Place butter into a medium saucepan over medium heat. Once melted whisk in flour, and pepper until smooth and bubbly. Slowly whisk in chicken broth. Increase heat to high whisking broth until thickened. Reduce heat to low and stir in 1 1/2 cups cheese. Stir in hot sauce. Reduce heat to a simmer and set aside. Place reserved 2 tablespoons bacon drippings back to cast iron skillet. Stir in cooked rice. Add chicken and cheese sauce, mixing to combine. Top with 1 cup cheddar cheese then top with crumbled cooked bacon. Place under oven's broiler for 3-5 minutes until cheese is melted. Serve immediately.

Fiesta Rice Salad

Ingredients - 1 can(s) black beans, rinsed & drained - 2 c cooked brown rice - 1 red or yellow bell pepper, chopped - 1 green pepper, chopped - 2 stalks celery, chopped - 3-4 scallions, sliced - 1 c fresh cilantro, chopped - 3/4 c salsa - 1/3 c Italian dressing - juice of 1 lime - 1 tsp cumin

Directions 1. Put rice in a mixing bowl (rice should not be warm, let it cool completely or refrigerate to cool if necessary) add all other ingredients and mix thoroughly. Refrigerate for 1 hour & serve

Slow Cooker Risotto

INGREDIENTS: 3 3/4 cups chicken broth 1 1/4 cups Arborio rice 1/4 cup olive oil 1/4 cup white wine 4 cloves garlic, minced 1 teaspoon dried onion flakes 1 teaspoon salt 1/4 teaspoon ground black pepper 2/3 cup shredded Parmesan cheese

DIRECTIONS: 1. Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.

Zucchini Herb Casserole

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

DIRECTIONS: 1. 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. 2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish. 3. 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. 4. Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Italian-Style Rice

Ingredients • For the Pesto: • 2 cups lightly packed fresh basil leaves • 3 tablespoons pine nuts • 1/2 cup Parmigiano-Reggiano cheese, freshly grated • Salt and pepper • 1/2 cup EVOO - Extra Virgin Olive Oil • • For the Italian-Style Rice: • 1 package Uncle Ben’s® Rice • 2 to 3 tablespoons EVOO - Extra Virgin Olive Oil • 1/2 pound pork or turkey sausage • 1/4 cup Pesto • 1/2 cup grated Parmesan cheese Yields: 4-6 Preparation For the Pesto: Into the bowl of a food processor, place the garlic, basil, pine nuts, cheese and salt. Pulse until the mixture is finely chopped. With the food processor still running, stream in 1/2 cup of EVOO into the mixture until it becomes a smooth paste. Set aside. For the Rice: Prepare rice to package directions. In a large pan, heat a few tablespoons EVOO over medium-high heat. Add sausage and cook until browned, breaking it up as it cooks. Add pesto and rice. Toss until coated. Top with cheese and serve. Rachael Ray

Artichoke Rice Salad with Shrimp

Artichoke Rice Salad with Shrimp

Prep Time: 10 min

Inactive Prep Time:--

Cook Time: 6 min

Level: Easy

Serves: 6 to 8 servings

Ingredients

· 1 (6.9-ounce) package instant rice and pasta mixture, chicken flavor

· 1 (6-ounce) jar marinated artichoke hearts, quartered

· 1/2 cup mayonnaise

· 1/2 green bell pepper, chopped

· 3 to 4 green onions, chopped, white and green parts

· 12 to 14 pimiento-stuffed green olives, sliced

· 1 teaspoon curry powder

· Salt and pepper

· 1 pound small or medium shrimp, peeled and deveined

Directions

In a skillet sprayed with vegetable oil cooking spray, brown the instant rice and pasta mixture. Do not add the butter or oil that the package directions suggest. Add the water the package requires and the seasoning packet and prepare according to package directions.

Drain the artichoke hearts and reserve the marinade. In a small bowl, whisk the marinade and the mayonnaise to combine. Add the artichoke hearts, green pepper, green onions, olives, curry powder, salt and pepper, to taste, and mix together.

If serving this recipe cold, cook the shrimp in a small amount of salted water for about 3 to 4 minutes, until firm and cooked through. Test a shrimp to see if it is the texture you like. If you are going to serve this as a hot casserole, just plunge the shrimp into boiling water for 2 to 3 minutes and drain. Do not overcook.

Add the artichoke mixture to the rice and pasta mixture. Gently stir in the cooked shrimp. If serving as a salad, chill until ready to serve. If serving as a casserole, preheat oven to 350 degrees F. Place in a 2 1/2-quartcasserole dish and bake for 20 minutes, until heated through.

Recipe courtesy Paula Deen

Easy Rice Pilaf

Easy Rice Pilaf

Ingredients:

2 tablespoons butter 1 onion, chopped 1 cup uncooked white rice

2 cups chicken broth 1 teaspoon salt

Directions:

1.	Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter.
2.	Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish.
3.	Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.

Hazelnut - Mushroom Pilaf

Hazelnut - Mushroom Pilaf

Ingredients:

1/4 cup butter 1/2 cup uncooked long-grain rice 1/4 cup uncooked orzo pasta 1/2 cup sliced fresh mushrooms 1/2 cup chopped onion 1/4 cup minced celery

2 cups chicken broth 2 tablespoons chopped fresh parsley 1/4 teaspoon dried marjoram 1/4 teaspoon ground black pepper 1/2 cup chopped toasted hazelnuts

Directions:

1.	Place a large skillet over medium-low heat. Melt butter, then sauté rice, orzo, mushrooms, onion, and celery. Stir constantly until rice is lightly browned.
2.	Mix in chicken broth, parsley, marjoram, pepper, and hazelnuts. Bring to a boil, then reduce heat to low, cover skillet, and allow to simmer 15 minutes. Remove from heat and let stand 10 minutes before serving.