During these trying times, food options are relatively limited compared to the vast variety that we had before the COVID-19 pandemic. Families may find themselves struggling to make the groceries they do have on hand last for an entire week. One great ingredient that can help fill the bellies of our family members is rice! My family loves rice because it’s not only filling and delicious, but it can last for days or longer!
- 1 tablespoon olive oil
- 1 medium green pepper, diced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup uncooked long-grain rice
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground turmeric
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 2 cups frozen corn (about 10 ounces), thawed
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir for 1 minute.
- Stir in rice, spices, and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered until heated through.
- 4 – 6 Tablespoons butter or vegan butter, divided
- 1 heaping cup chopped carrots (from 1 cup baby carrots or 2 large carrots)
- homemade seasoned salt and pepper (see notes)
- 2 scant cups long-grain white rice (I like Lundberg White Jasmine Rice)
- 1 Tablespoon dried minced onion
- 1 teaspoon dried minced garlic
- 2 Tablespoons dried parsley flakes
- 8 cups gluten-free chicken stock
- 2 small chicken breasts (14oz), cut into bite-sized pieces
- Melt 2 Tablespoons butter in a soup pot over medium heat. Add carrots, season with seasoned salt and pepper, then place a lid on top and cook until carrots are tender, 5-6 minutes, stirring occasionally.
- Add rice, dried onions and dried garlic then stir to coat in butter and saute for 1 minute. Add dried parsley and chicken stock then turn heat up to high to bring to a boil, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot as it comes to a boil.
- Turn heat down to medium-low then simmer for 10 minutes, stirring occasionally. Season chicken with seasoned salt and pepper then add to the pot, turn heat up slightly to bring back up to a bubble, then turn back down to medium-low and continue to simmer until chicken is cooked through and rice is al dente, 12-15 more minutes, stirring occasionally and more frequently near the end.
- Place a lid on top of the pot then remove from heat and let sit for 5 minutes. Stir in remaining 2 – 4 Tablespoons butter (however much you like!) then season with additional seasoned salt and pepper if necessary. Scoop into bowls then serve. Note: The dish will thicken as it cools.
One-Pan Ham and Rice Skillet
- 1 tablespoon olive oil
- 1/4 cup white onion, diced
- 1/2 teaspoon minced garlic
- 3/4 cup uncooked long-grain rice
- 1 1/2 cups low-sodium chicken broth (I like to use Better than Boullion Chicken Base)
- 1 cup diced ham
- 1 cup shredded cheddar cheese
- (optional) 2 tablespoons sliced green onions
- In a 10-inch skillet, heat the olive oil over medium heat. Add the onion and garlic. Saute until the onion is soft.
- Add the rice, chicken broth, and ham. Bring mixture to a boil, then lower to a simmer. Cover pan and simmer for 15 to 20 minutes or until liquid is absorbed and rice is tender.
- Stir in half of the cheddar cheese and then sprinkle the rest on top. Replace the cover to the pan to melt the cheese. Sprinkle with green onions. Serve!