Cheesy Broccoli Rice Recipe from Taste of Home
Ingredients
- 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
Directions
- 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.
Chicken and Rice Casserole Recipe by Simply Recipes
INGREDIENTS
- 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.
METHOD
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)
| 4 | boneless, skinless chicken breasts |
| 1 | packet taco seasoning |
| 1 1/2 | cups basmati rice, uncooked |
| 2 | tablespoons cilantro, chopped, more for garnish |
| 3 | tablespoons lime juice |
| 1 | 15-ounce can black beans, rinsed and drained |
| 1 | cup shredded cheddar cheese |
| 2 | avocados , peeled and sliced |
| 2 | green onions , sliced |
| 1/4 | cup prepared chunky salsa |
| 1/4 | cup 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.
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