Bona Fide Country Rice Dishes
— Chuckwagon Skillet Rice —
INGREDIENTS:
1 lb. ground chuck
1 envelope Lipton onion soup mix
1 1/2 cups water
3/4 cup uncooked Carolina white rice
2 cups chopped tomatoes
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 cup cooked peas
1 cup shredded sharp cheese
DIRECTIONS:
Brown the ground chuck in a skillet and in a separate pot cook the peas. Turn heat to medium on the ground chuck and stir in soup mix, water, rice, tomatoes and pepper–bring mixture to a boil. Add a lid, turn heat back to low (simmer) for 25 minutes, stirring once every few minutes. After 25 minutes drain the cooked peas, add them to the skillet and stir. When peas are warm, scoop mixture into your serving bowl and top with the shredded cheese.
— Tex-Mex Fried Rice —
INGREDIENTS:
2 cups Chicken stock
1 teaspoon Salt
3/4 cup Uncooked long-grain rice
3 tb Cooking oil
6 oz Spanish-style tomato sauce o
2 tablespoons Chopped fresh green pepper
1 tablespoon Minced onion
DIRECTIONS:
Bring stock to a boil in a medium sized saucepan with a cover.
Add salt and the rice, cover and cook over medium heat until done but not mushy, about 15 minutes. Pour the oil into a heavy 10-inch frying pan and heat until hot. Add the rice and stir-fry for 10 minutes. Add the rest of the ingredients and stir until well mixed.
Cover and continue cooking for 10 minutes more, stirring occasionally.
— Hearty Cauliflower and Brown Rice Dish —
INGREDIENTS:
1lb. sliced mushrooms
1 large chopped onion
2 TBSP butter
juice from 1 lemon
1 large head cauliflower (washed and broken into small pieces)
2 cloves garlic (crushed)
1 tsp. basil
1/2 tsp. pepper
3 cups cooked brown rice (cooked according to package directions)
2 1/2 cups grated cheddar cheese
1 tsp. salt
DIRECTIONS:
In a saucepan over medium heat–add the butter and melt. Add the mushrooms, chopped onions, and crushed garlic–sauté until tender. Sprinkle the lemon juice over the top of the mushroom mixture. Add basil and pepper–stir. In a separate saucepan add the cauliflower pieces–cover with water and add 1 tsp. salt–bring to a boil over medium heat, then boil for 5 minutes. Drain the cauliflower. Add the cauliflower to the mushroom mixture–stir. Add cooked brown rice to the mushroom mixture–stir.
Grease a casserole dish. Pour entire mixture into the casserole dish. Cover the casserole dish. Bake at 350 degrees for 25 minutes, remove from oven and sprinkle cheese on top of the casserole–bake uncovered for 5 more minutes or until cheese melts.
— Southwestern Rice Dish —
INGREDIENTS:
1 cup uncooked Carolina Rice (brand)
1/4 cup canola oil
1 chopped medium onion
1/2 of a green pepper (chopped)
2 cups stewed tomatoes with juice
1 tsp. salt
1/2 tsp. pepper
1 cup water
1/2 lb. ground chuck
DIRECTIONS:
In a saucepan add canola oil, chopped onion, chopped pepper and uncooked rice, cook and stir over medium heat until everything is lightly browned. Add stewed tomatoes, water, salt, pepper–stir until mixed and bring to a boil while stirring.
Once boiling turn heat back to low, put a lid on the saucepan and simmer for 30 minutes or until rice is done. If you want beef Spanish rice, add ground chuck when you add the rice, chopped onion and chopped pepper.
If you like these recipes you can find other country style recipes such as this at the Hitching Post, a dating and social networking site for Equestrian Singles and country folks in general.
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