Chicken and Rice

Hi Everyone!

I know I haven't been blogging as much as I used to.  It has been a very hectic time around here!  Between Mardi Gras, birthdays, work and Mama Duties, I have been non-stop!  Even though my kiddos are now in college they still say "Mama can you...Mama would you...Mama I need your help with...".  Honestly, I love it.  I wouldn't have it any other way.

When time is limited, but you want a good supper, this is the recipe for you.  It's a one pot dish that doesn't take a lot of babysitting.  Plus, it's yummy comfort food!  Can't beat that!

CHICKEN AND RICE

2 boneless chicken breasts, cut into bite size pieces
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 cups rice
4 cups chicken broth
salt/pepper
2 TBS oil

You will need a big pot with a tight fitting lid like this:

Season the chicken with salt and pepper.

Heat the pot over medium-high heat.  Add the oil.  When hot, add the chicken.  Let it brown on the first side before stirring.  Then, brown on the other side.

Once lightly browned on both sides, remove the chicken to a plate and set aside. 
See the brown bits on the bottom of the pot?  That is flavor!  We are going to get those bits up by cooking the veggies.  The water in the veggies will loosen the bits and get all that flavor into our chicken and rice.

Turn the heat down to medium and add the onion, celery and carrots.  Season with salt and pepper.  It's important to season a dish throughout.

Let the veggies cook until slightly softened, stirring occasionally.  If you can break a carrot in two with your spoon, you're good to go.

Add the chicken broth.

Return the chicken to the pot.

Add the rice.

Again, season to taste with salt and pepper.

Turn the heat up to high and bring it to a boil, stirring every once in a while to keep the rice from sticking (but don't over stir or the rice can get gummy).

Once it comes to a boil, cover with the lid, turn the heat down to low and let it simmer, covered, for 25 minutes.  Don't open the lid.  Don't stir it.  Just leave it alone for 25 minutes.

After 25 minutes, remove the lid.  Let it sit uncovered for 5 minutes.  Then, fluff with a fork before serving.

This is easy to make, you only use one pot, and it's delicious.  It tastes like chicken soup and jambalaya got married and had a baby.  Yum!  Give it a try and let me know what you think.  Enjoy!

Broccoli Rice and Cheese Casserole

It's New Year's Eve and while most people are getting ready for a night on the town, I'm getting ready for a night in my pjs with a cup of hot chocolate.  We had fun hanging out with old friends last night, so tonight I'm taking it easy. 

I thought I'd share a recipe with you that's perfect for taking to a party or to make as an easy side dish with dinner.  It's really yummy and is always a hit.

BROCCOLI RICE AND CHEESE CASSEROLE

1 small bag frozen chopped broccoli
1 stick butter (or margarine)
1 onion, diced
1 can cream of chicken soup
1/2 cup milk
2 cups cooked rice (great use for leftovers)
1 cup shredded cheddar cheese (or colby jack)
1 cup shredded mozzarella cheese
salt and pepper
hot sauce

Preheat oven to 350 degrees.

In a large skillet, saute the onion in the butter until soft, about 10 minutes.

Add the frozen chopped broccoli and stir until thawed (I had florets so I just chopped them up once thawed).

Add the soup and milk and stir well.

Stir in the cheese until melted, then add the rice.  Stir well.

Season to taste with salt, pepper and hot sauce.  Stir well.

Pour into a 9x13 baking dish and spread evenly.

Top with a little more shredded cheese, if desired.

Bake for 25-30 minutes or until bubbly and browned.

This casserole is super easy and super tasty.  If you want to make it completely vegetarian, just substitute cream of broccoli soup for the cream of chicken. 

Whether you are going out tonight or staying in, like me, enjoy your night.  I wish a very Happy and Healthy New Year!  May 2018 be a blessing to us all!

Smoked Sausage Stuffed Bell Peppers

I'm always looking for ways to use leftovers.  For two reasons:  1. I really hate wasting food and 2. It cuts down on cooking time.  You can get supper on the table faster and easier.  This recipe uses leftover rice (which I always have in the fridge) plus some other staples that are usually in my kitchen.

   

SMOKED SAUSAGE STUFFED BELL PEPPERS

1/2 lb smoked sausage, diced
4 large bell peppers
1 medium onion, diced
2 cloves garlic, minced
3 green onions, sliced
1 TBS tomato paste
1 TBS Worcestershire sauce
1 tsp hot sauce
4 cups cooked leftover rice (cold)
salt and pepper to taste
Beef broth (or chicken broth)

Preheat oven to 400 degrees.

Cut the tops off the bell peppers.

Clean out the seeds and ribs from inside the peppers.

Remove the stems from the tops.

Dice two of the tops to use in this recipe.  The other two tops can be saved for another recipe.  You can refrigerate them in a zip top bag for a few days.  You can even freeze them for a few months and just thaw out what you need.

Meanwhile, steam the cleaned bell peppers in the microwave for 4-5 minutes.  If you don't have a microwave steamer, you can boil a pot of water and then place the peppers in the boiling water for 5-7 minutes.  You just want to soften them a little.  Not too much, though.  They still need to hold their shape.

In a big skillet over medium-high heat, brown the diced sausage.

Once browned, remove the sausage to a plate.  Next, add the onion, garlic, green onions and diced bell pepper tops to the skillet.  Cook, stirring occasionally, for 5-7 minutes until softened.

Return the sausage to the skillet.

Add the tomato paste, Worcestershire sauce and hot sauce.  Stir.

Add the cold, cooked rice and stir to mix thoroughly.

Season to taste with salt and pepper.  Then, add enough beef broth to make the rice wet but not swimming.  I used about 1 cup.  You don't want the rice to be dry because if it's dry before it goes into the oven, it will be VERY dry when it comes out of the oven.  (You can use chicken broth, but I like the depth of flavor the beef broth adds).

Place steamed bell peppers into a baking dish.

Fill the peppers with the rice mixture.

If you have any leftover (or if you have a picky eater who won't eat a bell pepper) you can add some rice straight into the dish.  (You could also fill a hollowed out tomato or onion, whatever you have on hand).

Cover the baking dish with foil and bake at 400 degrees for 30 minutes.

These stuffed bell peppers are delicious.  The peppers impart great flavor to the rice dressing.  It almost tastes like a jambalaya, but much faster and easier to make.

This recipe is so easy to double or half, depending on how many mouths you're feeding.  You could use Italian Sausage or breakfast sausage, even ground beef, whatever you have in your kitchen.  The next time you make rice, make a little extra so you can whip up this easy dish.

My Pickiest Eater Ever Son ate the rice that was not in a pepper (shocking, right?) but he ate.  My Old School Italian Husband, who's not a big bell pepper fan, said "Wow, that was really good," as he went back for seconds.  I'd say this one's a winner!