Rice Pilaff

olive oil

1 1/2 cups rice

chicken broth

1 can mushrooms (optional)

slivered almond

Put olive oil in the bottom of a pan. Add rice and stir constantly until it starts to brown slightly. Add mushrooms, almonds, and chicken broth. (When figuring how much broth to add, follow the measurements on your rice pkg. using broth instead of water, usually twice as much water as rice) Cook as directed on package. Or put in rice cooker.

This is a quick and easy dish to go with chicken etc.

Good Ol' Chicken and Rice

1 1/2 c. brown rice (uncooked
3 c. water
skinless chicken breasts
1 pkg. dry onion soup mix
1 can cream of chicken soup

Mix ingredients, spread into a 9x13 pan. Place chicken pieces over rice. Cover and bake 2 hours at 350

Easy Spanish Rice

This is not as good as Griselda's but simple to make.

1 c. white rice
1 2/3 c. hot water
2 beef bouillon cubes
2/3 c. salsa
ground black pepper to taste

Brown rice in small amount of oil. Add remaining ingredients. Cover and simmer on low for 20 minutes. ( I brown the rice then put the ingredients in my rice cooker)

Griselda’s Spanish Rice

Ingredients: 2 C. long grain white rice 2 C. water 1 16 0z can tomato sauce ¼ Large Onion 2 Cloves of Garlic 4 T. Oil 2 tsp. salt Vegetables ( optional: carrots, peas, corn, ect.) Pour Oil into sauté pan so it coats the two cups of rice evenly. Brown the rice over medium high heat until golden brown, usually about five minutes. Keep an eye on the rice so it doesn’t burn. In a blender combine tomato sauce, onion and garlic cloves. Blend until pureed. In a large pot or rice cooker pour in two cups of water and tomato mixture. Pour the browned rice into tomato sauce mixture and cook over low heat. Add salt, red pepper, chili powder, cumin, chicken bolion cube or any other desired spices. Cook for twenty min. over low heat if on the stove or until the rice is no longer hard or gooey in a rice cooker. Add any desired vegetables after rice is cooked and let them steam for five minutes. Mix rice and vegetables and enjoy! By Amy Thompon

Mint-Cilantro and Coconut Rice

2 tsp olive oil
1 cup uncooked basmati rice
1/4 cup sliced green onion
3/4 cup fat-free, less-sodium chicken broth
1/4 cup light coconut milk
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 Tbs chopped fresh mint
2 Tbs chopped fresh cilantro

Heat oil in a medium sauce pan over medium-high heat. Add the rice; saute 3 minutes. Add onion; saute 1 minute. Add broth, milk, salt, and pepper; stir. Bring to a boil; cover, reduce heat, and simmer 17 minutes or until liquid is absorbed and rice is tender, stirring once after 10 minutes. Stir in mint and cilantro; cover and let stand 5 minutes.

I like to add more milk at the very end because sometimes it is too dry. I like it better with just the cilantro.

By: Tiffany

Pepper Steak with Rice

1lb. beef cut into thin strips
1T. paprika
2 cloves garlic, minced
1 ½ cups beef broth
1or 2 onions sliced in quarters
2 green peppers
½ c. water
¼ c. soy sauce
1 or 2 cans of diced tomatoes
Brown rice

Sprinkle meat with paprika; let stand while preparing other ingredients. Brown meat in a nonstick frying pan. Add garlic and broth. Cover and simmer 30 min. Stir in onion and green pepper. Cover and cook 5 minutes. Mix cornstarch, water, and soy sauce. Stir into meat mixture. Cook and stir until thick and clear about 2 min. Add tomatoes, and stir gently. Serve over Brown rice.

This is from the Set for Life book
It’s easy, healthy and you can use the canned beef from the cannery

By: Nellie