Ingredients

• One 3- to 3-1/2-pound chicken, cut into 8 pieces
• 6 cups water
• 2 cans (15 ounces each) tomato sauce
• 1 large onion, finely chopped
• 1 teaspoon dried thyme
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 cups long- or whole-grain rice, rinsed

Directions

In a large pot, bring all the ingredients except the rice to a boil over medium-high heat.

Cover and allow to boil for 35 minutes.

Add the rice and cook for 25 to 30 minutes, or until the rice is tender, no pink remains in the chicken, and the chicken juices run clear.

Ingredients

• 1 onion, diced
• 1/4 lb. mushrooms
• 1/4 stick margarine
• 1 tsp. flour
• /2 cup broth or water
• 1 lb. chestnuts, boiled untili soft
• Salt & pepper to taste
• 1/2 cup white wine

Directions

Peel and shell chestnuts, then boil for 20-30 minutes. Remove any skins left after boiling.

Saute onion and mushrooms in margarine until soft. Add flour and blend then gradually add water, stirring until smooth. Add peeled and chopped chestnuts and mix well. Flavor with salt and pepper. Add wine, heat to boiling, and serve over brown rice.

Ingredients

• 1 medium onion, chopped
• 1 cup raw mushrooms, sliced
• 1 tablespoon butter, melted
• 1 can Cheddar cheese soup
• 6 ounces process cheese, sliced
• 1 teaspoon garlic powder
• One 10-ounce package frozen broccoli, chopped
• 3 cups cooked rice
• 2 cups diced, cooked ham
• 2 ounces pimientos, drained and diced
• 1 can fried onion rings

Directions

Preheat oven to 350F. Saute onions and mushrooms in butter until clear. Add soup, cheese and garlic powder, stirring until cheese melts.

Add broccoli, rice and ham, and mix well. Gently stir in pimientos and spoon mixture into greased baking dish. Cover and chill for 8 hours.

To bake, remove from refrigerator and let stand for 30 minutes. Bake covered at 350F for 40 minutes. Sprinkle onion rings over casserole and bake 5 minutes.

Serves 8-10.

Ingredients

• One 16 ounce can blackeyed peas, drained
• One 10-ounce can rotel tomatoes, drained
• 3 cups rice, cooked
• 1/2 teaspoon garlic salt
• 2 tablespoons olive oil
• 1/2 cup bell pepper, minced
• 1/2 cup onion, minced
• 1 teaspoon garlic, minced
• 1/2 cup green onions, thinly

Directions

Preheat oven to 350F. Combine first 4 ingredients in large bowl. Heat oil in small pan. Add next 4 ingredients to hot oil. Saute 5 minutes. Add to rice mixture. Stir well. Transfer to shallow 8″ Pyrex dish, sprayed with non-stick spray. Sprinkle green onions on top. Cover. Bake until heated about 25-30 minutes.

Serves 6.

Ingredients

• 1 can cream of mushroom soup
• 1 can cream of asparagus soup
• 1 can cream of onion soup
• 1 pint Half and Half
• 1 can Crab Meat

Directions

Mix all ingredients together. Heat on low for 20 to 30 minutes. Serve over cooked rice.

Ingredients :

· 1 tbsp. cooking oil
· 1/2 lb. pork, sliced
· 2 cloves garlic, minced
· 1 onion, sliced
· 1 large carrot, julienne
· 1 red bell pepper, julienne
· patis (fish sauce), salt, pepper and soy sauce to taste
· 2 cups chicken broth or water
· 1 cup cabbage leaves, cut into thin strips
· 1/2 lb. pancit bihon (rice sticks noodles)
· wedges of lemon or calamansi, for garnish

Cooking Procedures :

1. Rinse pancit bihon with tap water. Drain. Set aside.
2. Heat oil in a large skillet. Stir-fry pork slices until no longer pink in color.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Season with patis, salt, pepper and soy sauce to taste.
5. Add julienne carrots and red bell peppers. Stir-fry for a few minutes.
6. Add chicken broth or water. Correct the seasoning.
7. Heat until boiling and add the drained pancit bihon.
8. Let it simmer and stir to loosen the noodles (separate noodles by using a fork and a ladle)
9. Add a little more water or broth if you notice that is almost dry up and noodles are not yet cooked well. You may also add soy sauce if you find it pale and taste bland.
10. Add cabbage leaves (do not overcook) and then turn off the heat. Mix well.
11. Serve with lemon wedges or calamansi. Enjoy!

Ingredients

• 2 lb Littleneck clams or other small clams
• 1/4 ts Finely ground pepper
• 1/2 c Dry white wine
• 1 tb Oil
• 1 tb Unsalted butter
• 1 md Onion; chopped
• 1 c Long-grain white rice
• 1 1/2 c ;water
• 1/2 ts Salt

Directions

Cilantro Butter:

1/4 c Unsalted butter; softened
1 tb Cilantro; chopped
1 ts Lemon juice

Rinse clams thoroughly. Put them in a large saucepan and add the wine. Cover and cook over fairly high heat just until they open. Reserve 1/2 cup of the clam juice.

In medium skillet heat oil and butter until foaming. Add onion and saute over low heat, stirring occasionally, until soft but not browned. Add rice and cook, stirring occasionally, until lightly browned. Pour in reserved clam juice and water and add salt and pepper. Bring to a boil, cover, and simmer over low heat 20 minutes.

Prepare cilantro butter by mixing thoroughly softened butter with cilantro and lemon juice. Shell and dice clams. Using a two-pronged fork, carefully stir clams into rice. Cover and let stand 10 minutes. Stir in cilantro butter and taste for seasoning. Serve immediately. Makes 4 to 6 servings.

Ingredients

• 1/3 c Converted rice
• 9/16 c Water
• 1/3 md Onion (chopped)
• 1 1/3 Skinless, chicken breast halves
• 1/3 c Salsa (the one you like)
• Salt to taste
• 2/3 Chicken bullion cubes

Directions

In a large pan, combine the water and bullion cubes, and bring to a boil. Add rice, onions and salt, boil 10 min then remove from the heat. Place into casserole dish, place chicken breasts on top and pour salsa over the chicken breast and rice, cover.

Ingredients

• 2 c Long-grain rice;uncooked
• 2 Cloves garlic; crushed
• ¼ c Corn oil
• 5 c Chicken broth

Directions

•NOT Uncle Ben’s converted type or the precooked type. ** When using substitutions (see below) always remember to keep the proportions of rice to liquid the same. Heat the oil on med-high in a large skillet or 4-5 quart pot. Add the garlic and sautee about 1 minute. Add the rice and fry it, stirring frequently, until the rice is golden brown. Add the liquid and stir. When it comes to a boil, lower to a simmer, stir once more and cover. Cook until all water is absorbed. This is the basic recipe, and there is a lot more you can do with it. For example: Substitute ½ cup tomato juice, or a pureed tomato, for part of the liquid. Substitute part of the liquid with black bean soup broth. Add ½ cup frozen peas and carrots. Add ½ cup sliced mushroom and green onion. Use beef or other broth instead of chicken.
Add ½ cup cooked chick peas(garbanzo). Substitute part of the rice with some vermicelli. The possibilities are really endless if you use your imagination. Just stick to the basic recipe and proportion of rice to liquid.

Ingredients

• 1 cup long grain rice
• 3 tbsp vegetable oil
• 1 can diced original rotel tomatoes
• 1 small onion, chopped
• salt & pepper to taste
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 tsp chili powder
• 1 tsp garlic powder
• 2 cups chicken stock

Directions

In a sauce pan, brown rice in the oil over medium heat. Stir constantly, to avoid burning. When the rice is brown, add the onion, bell pepper, chili and garlic powder. Turn the heat to high and cook for 1 minute stiring constantly. Add the rotel and then the chicken stock. Bring to a boil. Cover, reduce heat, and simmer for 20
minutes. Remove from heat and let stand for 10 minutes. Makes 6-1/2 cup servings.