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Monday, June 28, 2010

TMT ~ 3 Rice Dinners

Nothing new times are a little tight so I've been using up everything I can in the house and still trying to stick to my mission of always making something new for dinner. Rice has become a HUGE hit in the house, Cole actually ask for it several times a week so I'm trying to find new ways to bring it in the meals.
I'm back logged on recipes so here is 3 to choose from :).

Cheesy Broccoli Rice Recipe from Taste of Home

Cheesy Broccoli Rice


  • 1 pound ground beef
  • 1 medium onion, diced
  • 1 garlic clove, minced
  • 3 cups cooked long grain rice
  • 2 cups fresh or frozen chopped broccoli, thawed
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 tablespoon grated Parmesan cheese


  • In a skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the rice, broccoli and cheddar cheese.
  • Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 4 servings.

    Making Cheesy Broccoli Rice for a holiday dinner? Give it a festive look by stirring in some drained pimientos.
ALEXIS NOTES: I used the brown rice I have it tasted great and used the cheese I had on hand which was the Colby Jack. This was super yummy!!!
Chicken & Rice Casserole


  • 2 1/2 lbs boneless, skinless chicken thighs, cut into 1 to 1 1/2 inch pieces, patted dry
  • Salt and pepper
  • Olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 lb cremini or button mushrooms, sliced
  • 1/4 cup dry sherry or white wine
  • 1 1/3 cups* chicken stock**
  • 1/2 cup sour cream
  • 1/4 cup cream
  • 1 cup raw, medium or long grain, white rice
  • 1 1/2 teaspoon salt
  • 1 teaspoon each of Italian seasoning and poultry seasoning (or 2 teaspoons of one of these herb mixes, or 2 Tbsp chopped fresh herbs such as rosemary, sage, thyme, and basil)**
  • 1/2 teaspoon paprika
  • 2 Tbsp chopped fresh parsley

*This recipe assumes the rice requires approx 1 1/2 cups liquid per cup of rice to cook. Some rice varieties, such as brown rice, require more liquid (and a longer cooking time). Adjust recipe accordingly.

**If you are cooking gluten-free, use homemade stock or gluten-free packaged stock, use gluten-free packaged herbs and spices.


1 Preheat oven to 375°F. Heat 2 Tbsp of olive oil in a large sauté pan on medium high or high heat (hot enough to brown but not burn). Sprinkle a dash of salt on the bottom of the pan. Season the chicken pieces all over with salt and pepper. Working in batches, brown the chicken pieces on two sides, about 1-2 minutes per batch. Add a little more salt to the pan (and more olive oil if needed) after every batch. This will help prevent the chicken from sticking to the pan. Remove chicken pieces and set aside in a bowl. Note that the chicken does not have to be cooked through, only browned.

2 In the same sauté pan add 1 Tbsp olive oil, lower the heat to medium, add the onions, and cook until translucent, about 3 minutes. Add the garlic, cook 30 seconds more. Remove onions and garlic to a shallow (9 x 13 x 2) casserole dish.

3 Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish.

4 Add 1/4 cup dry sherry or dry white wine to the pan to deglaze the pan, scraping off the browned bits from the bottom of the pan. (At this point, if you are making ahead, reduce the sherry to 1 Tbsp and pour off into the casserole dish. Refrigerate cooked onions, garlic, mushrooms, and browned chicken pieces until you are ready to make the casserole.) Let the sherry reduce to about 1 Tbsp, then add the chicken stock, and remove from heat. Stir in 1 1/2 teaspoon salt, the cream, and the sour cream. Add the raw rice to the casserole dish. Then pour the stock, sherry, cream, sour cream mixture over the rice. Add the Italian and poultry seasonings (or fresh herbs) and paprika to the dish. Stir the rice, onion, mushroom, herb mixture so that they are evenly distributed in the casserole dish.

5 Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded). Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 45 minutes. Remove foil. If the casserole is still too liquidy, let it cook a few minutes more, uncovered, until the excess liquid has evaporated away.

Sprinkle with fresh parsley before serving.

Serves 6 (with leftovers)

ALEXIS NOTES: I used my Fat Free Half & Half, skipped the mushrooms and used the white wine I had left over (remember you can sub with more broth). As you'll see I added in some carrots & celery got to sneak them in where I can :). Ok don't freak when you remove the foil and it's really liquid. I promise it will firm up. I used brown rice so I used more stock.
And my last addition is this great addition!!!
Naked Chicken Burrito Bowls by
Naked Chicken Burrito Bowls
4boneless, skinless chicken breasts
1packet taco seasoning
1 1/2cups basmati rice, uncooked
2tablespoons cilantro, chopped, more for garnish
3tablespoons lime juice
115-ounce can black beans, rinsed and drained
1cup shredded cheddar cheese
2avocados , peeled and sliced
2green onions , sliced
1/4cup prepared chunky salsa
1/4cup sour cream
coarse salt and freshly ground pepper, to taste

[1] Mix taco seasoning with water as directed on package. Place chicken breasts in a large resealable plastic bag, pour seasoning mixture over top and turn to coat. Refrigerate for approximately 2 hours or all day.

[2] Heat grill to medium-high or heat a grill pan until hot but not smoking.

[3] Cook rice according to package instructions. When done, toss rice with chopped cilantro and the lime juice. Keep warm.

[4] Remove chicken from bag and discard marinade. Grill chicken, turning once, 4-5 minutes per side. Transfer to a cutting board and cut into 1-inch chunks. Sprinkle with salt and pepper.

[5] Heat beans in microwave or in a small saucepan.

[6] Assemble burrito bowls: in each bowl, layer rice, chicken, beans, cheese, avocado slices and green onions. Top with a dollop of salsa and sour cream. Garnish with chopped cilantro, if desired.

ALEXIS NOTES: Of course I was running late so I cut up the chicken add the seasoning and water and cooked it that way ... it rocked! Out of black beans so I used pinto beans, use what you got :). No avocados and green onions hello on a budget! But at Caden's request added corn :). ENJOY

Make sure to check out more recipes at:
Blessed with Grace


  1. The burrito bowls look especially good!

    Do you make red beans and rice? It can be made with just a little bacon or ground beef for flavoring, so it's quite inexpensive to make. It's one of my family's favorites!

  2. I want to make that bowl. Do you make all of these meals in a week and the freeze them or eat them right away? Loved all of your rice meals.. Have a great day poser..

  3. I love rice! You can add it to any meal! Love the recipes, so yummy. I'm always so impressed that you make new things for dinner! I could never do that.

  4. Great ideas, Alexis!!! I've been doing the same. Seeing how long I can stretch out trips to the grocery store and trying to eat a lot out of the pantry and freezer. These will definitely help out.

    Lots of yummy love,
    Alex aka Ma, What's For Dinner

  5. They all three sound really yummy.. Just making some rounds before the phone guy gets here. Going to try there cable for a month and up grade our internet..

  6. The burrito bowls fit me to a tee! YUM!

  7. duuuuude... the burrito bowl- it looked so good i almost cried!!!!

  8. I want to try the broccoli and cheese one. YUM :)

  9. All sound very delicious!! I found myself wanting one of those burrito bowls RIGHT NOW!! I love rice so thanks for some great recipes.

  10. I added a video to my post today.. I figured out how to get them from my camera to my blog finally...

  11. You never fail to amaze me with your delicious creations.

  12. I might have to try the burrito bowls. Of course, my kids won't eat them but what will they eat?? (Answer: not much!)

  13. Everything looks so yummy! I'm thinking tomorrow would be a perfect Cheesy Broccoli Rice day for me LOL thanks for sharing girlie!

  14. OK, gotta know... how DO you do those little photo compilations? They're so cool!

    Sounds good. I make the first one, too but I stir in a can of cream of mushroom soup with it.

  15. seriously, these look delicious! I should come here more often and get some inspiration for cooking :)


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