World Famous Recipes

EASY MEXICAN CHICKEN AND RICE

2 chicken bouillon cubes

1 2/3 cups water

1 cup converted white rice

1 medium onion — chopped

Salt to taste

4 skinless boneless chicken breast halves

1 cup Salsa

1. Preheat oven to 350-degrees F.

2. In a large pan, combine the bouillon cubes and water, and bring to a boil.

3. Add rice, onions and salt. Boil for 10 minutes, then remove from heat.

4. Place in a casserole dish, put chicken breasts over rice, and top with salsa.

5. Cover and bake for one hour.

Rice Recipes

DIRECTIONS FOR BROWN RICE IN MICROWAVE:

4 cups water

1 cup brown rice

1 teaspoon oil (I use olive oil)

Boil 4 cups of water and pour over a cup of brown rice.

Add 1 teaspoon of oil. Stir. Cover with handi-wrap and

pierce a few times with a knife. Microwave on full power

for 35 minutes and let stand 5 minutes.

More Rice Recipes

DIABETIC CURRIED LAMB ON RICE
Yield: About 3 cups (4 servings)
Serving Size: about 3/4 cup lamb plus 1/2 cup rice

- 1 pound lean lamb, well trimmed and cubed
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon margarine
- 1 cup homemade or canned beef broth
- 2 teaspoons curry powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 medium tomato, peeled, seeded, and chopped
- 1-1/2 tablespoons all-purpose flour
- 1/2 cup grated carrot
- 2 cups cooked rice

Heat a large non-stick skillet. Brown the lamb, onion, and
garlic in the margarine about 5 minutes. Add the broth, curry
powder, salt, ginger, tomato, and flour. Stir to mix well.

Cover and simmer 30 to 40 minutes, or until the lamb
is tender. Stir occasionally and add a little water
if the liquid evaporates.

Toss the grated carrot with the rice in a
small non-stick saucepan. Heat through.

Divide the rice among 4 serving plates;
divide the lamb over the rice.

CHICKEN FRIED RICE

1 cup chicken — cooked and diced

1 tablespoon soy sauce

1 cup uncooked slow cook rice

1/4 cup salad oil

2 1/2 cups chicken broth

1/2 cup green onion — chopped

1/4 cup celery — thinly sliced

2 eggs — slightly beaten

1 cup lettuce — finely shredded

Combine chicken and soy sauce let stand 15 min. Cook rice in hot oil over medium heat til golden brown (may smoke) stir frequently. Reduce heat, add chicken, soy sauce mixture and broth to rice simmer covered 20-25 min or until rice is tender. Remove cover last few minutes to allow evaporation. Stir in onion and celery cook uncovered until liquid is absorbed. Push rice mixture to side add eggs and cook til almost set. Blend egg into rice. Stir in lettuce and serve immediately.

Lamb with Brown Rice Risotto
Ingredients

1 (2 - 2-1/2-lb.) boneless lamb shoulder roast
enough nonstick cooking spray
2-1/2 cups hot vegetable juice
1 cup brown rice
1 tsp. curry powder
1/4 tsp. salt
2 medium carrots, chopped
3/4 cup chopped green sweet pepper
Directions
Trim fat from meat. If necessary, cut meat to fit into a
3-1/2- or 4-qt. slow cooker. Coat an unheated large nonstick skillet
with nonstick cooking spray. Heat skillet over medium heat. Cook
meat in hot skillet until browned, turning to brown evenly. Drain
fat. In slow cooker, combine vegetable juice, uncooked brown rice,
curry powder and salt. Top with carrots. Place meat on carrots.
Cover and cook on Low setting for 8 - 9 hours or on High setting for 4
- 4-1/2 hours. Add sweet pepper to slow cooker. Cover and let stand
for 5 - 10 minutes or until sweet pepper is tender.
Makes 8 servings.