Tag Archives: rice

Beef, rice, and tomatoes

This dish is almost a one-meal dish, and almost a side dish, but it’s actually neither.

It can stand as the main course, but, a nice vegetable on the side goes quite nicely; this time I paired mine with chopped broccoli, cooked for just 2 minutes in boiling water, and seasoned with garlic salt and lemon pepper.

This one I found on ThirtyHandmadeDays.com.


  • 1 pound ground beef or sirloin
  • 1 1/4 oz (or 1 envelope) dry onion soup mix
  • 1 1/2 cups hot water
  • 1 (14.5 oz) canned tomatoes, drained
  • 1 to 2 oz canned sliced mushrooms (optional)
  • 1/2 to 1 cup shredded cheese of choice (optional)

Note: I added the mushrooms and cheese this time, but have had this meal without them; it’s equally as good either way.

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Vegetable fried rice

This fried rice recipe is a good one. See? The husband likes it.

It’s from my favorite cookbook, The Rookie Cook.


  • 1 tbsp olive oil
  • 2 large eggs, fork-beaten
  • salt and black pepper
  • 1 cup frozen vegetables, chopped if large
  • 1 tbsp finely chopped chives*
  • 3 cups cooked long grain white rice**
  • 3 tbsp soy sauce, or as needed

*Or, 2 chopped green onions.

**About 1 cup uncooked.

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Super spicy Spanish rice

You can also make this into a mild version of Spanish rice, if you prefer.

I served this one with taco chicken.

If you can believe it, I can’t find where I found this recipe. If you happen to know, do please pass that along so I can properly give them credit.


  • 1 cup long grain white rice
  • 1 (14.5 oz) can tomato sauce
  • 1 (14.5 oz) can diced tomatoes, drained
  • 2 to 3 pickled hot peppers, diced*
  • 1 garlic clove, minced
  • 1 tbsp chicken bouillon

*I only added these in this recipe to use up my canned pickled hot peppers. You can just as easily use fresh hot peppers, use diced tomatoes with green chiles, or you can substitute in non-spicy chopped bell pepper.

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Rice pilaf

I made this dish recently to go with my favorite salmon recipe and baked asparagus with balsamic butter.

Thank you Better Homes and Gardens for this one. I can always count on that cookbook when I need a simple, elegant dish. It’s not what I go to for something different and funky, but a classic, foolproof dish? Absolutely. 

Also on this blog from Better Homes and Gardens are an Asparagus and Tortellini Salad and Cheesy Scalloped Potatoes with Ham.


  • 1/2 cup chopped onion
  • 1/2 cup sliced button mushrooms
  • 1/4 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 1 tbsp butter
  • 3/4 cup long grain rice
  • 1 1/2 tsp chicken bouillon
  • 1/4 tsp black pepper
  • 2 slices bacon, cooked and crumbled

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Lemony chicken with Asiago and mushrooms

I adapted this recipe from BakeAtMidnight.com. It can be tweaked to your preference fairly easily.

  • 2 medium boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 cup flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup halved button mushrooms
  • 1 garlic clove, minced
  • 1/2 cup lemon juice mixed with half cup water (to dilute)
  • 4 sprigs fresh thyme
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Asiago cheese, plus more for garnish if desired
  • cooked long-grain white rice 

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Simple white rice

Rice is one of those things I’m still working on (don’t laugh), but I think I’m getting the hang of it now.  (Also in that category: eggs.)

I started cooking rice regularly about a few months ago, at the suggestion of the fiance, but I’ve kept it up with it for the primary reason that it just makes so darn much. One cup of uncooked rice yields – what looks like to me – four or five good cups of cooked rice.

You can’t argue with something that economical that goes with virtually any dish.

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Cheesy chicken and rice

This recipe is from Campbell’s cheesy chicken and rice casserole, but by my own personal interpretation of casseroles I cannot agree that this is one; I don’t think casseroles can incorporate whole chicken breasts. Chunks of chicken, sure. Shredded chicken, yes. Whole chicken breasts, no.

Whatever you want to call it, it is an easy, fulfilling dinner recipe with ingredients you probably have on hand anyway.


  • 1 (10.75 oz) can condensed cream of chicken soup
  • 1 1/3 cups water
  • 3/4 cup uncooked long grain white rice
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 2 cups vegetables*
  • 4 boneless, skinless chicken breasts (I cut two large ones in half lengthwise)
  • about 1/2 cup shredded Cheddar cheese

*I used Del Monte summer corn, as I had it on hand from making cheesy chicken enchiladas, and asparagus; broccoli would be a good one. Also, you could use a bag of frozen vegetables.

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