Perfectly Easy Mexican Rice
To be sure it turns out just right, you must follow these directions verbatim (precisely). Hardest thing is the toasting of the rice, but it’s not too hard. You’ll get better the more you try it.
What you will need:
- 1 lb. bag white rice
- 1 small can tomato sauce
- 4 cups water
- 2 Tbsps chicken boullion
- 1 Tbsp Crisco or equivalent
- 2 quart saucepan
- wire whisk
Mix bullion with water till it’s as dissolved; open can of tomato sauce and keep both within arms reach.
Place the pot on stove at “high” heat.
Put Crisco in pan till it melts, coat bottom with grease.
Pour rice in pot and stir with the the whisk.
Keep the rice stirred continuously, do not stop or it will likely burn. Continue mixing rice around, it will lightly coat with the Crisco as you stir it. After several minutes the rice will turn golden brown. When the rice starts to change color it’s easy to burn it, just keep stirring with the whisk.
Once it gets this color it will be toasted, then pour in the water you pre-prepared, then add the sauce. stir, then turn the burner on low, as low as you can get with a gas range. Put the lid on the pot and leave it to simmer for 25 minutes exactly, do not touch it for 25 minutes.
eat and enjoy perfect Mexican rice.
* CAUTION *
When you add water it will instantly boil and a huge steam cloud will shoot up, keep your face and hands away from above the pot, or you will likely get burnt.
Homemade Spanish Rice
- 2 tbsp oil
- 2 tbsp onion (chopped)
- 1 ½ cups white rice
- 2 cups chicken broth
- 1 cup chunky salsa
Get a large frying pan and heat the oil in it first. Next add the onion and
cook until they are fork tender.
Add rice to onions and stir it around
until the rice starts to brown. Pour chicken broth and salsa over the rice.
Cover the pan and let it simmer for about 20 minutes so that is can soak up all of the juices.
*Tip: This always goes well with any
Mexican dish but it also goes well with
grilled chicken, pork or steak!
Fried Rice Blend
The most important thing about this recipe is the rice blend. Because white rice isn’t very nutritious and brown rice can be a little chewy I use the best of both worlds.
Make a rice blend using 2 cups of white rice, 1 cup of brown rice, 1 cup of whole wheat and 1/4 cup of flax seed. Adujest amounts to your personal preference.
Cook the rice blend in a rice cooker set for the white rice time.
In a pan add about a tblspn of cooking oil. Add the rice to pan, stir to lightly coat. Add a bag of thawed frozen veggies like peas and carrots. Season with garilc pwder and salt. In another pan fry 3 to 4 eggs. Chop eggs into bite sized bits add to rice and veggies. Enjoy with soy sauce. 
Frugal Pork “Fried” Rice
This recipe came from having a bare cupboard. I threw it together and it tastes amazing and makes a lot of food for 7 people.
4 pork chops diced into 1/4″ pieces $1.79
2 cans french -style green beans $.98
3 cups rice (yields about 6 cups)$1.00
3-6 eggs scrambled $.59
Soy sauce to taste $.25
Cook rice as directed while browning pork with a few tablespoons of Soy sauce. Add green beans to pork to heat through. Combine rice, pork, green beans and scrambled eggs, adding more soy sauce to taste as needed. Total cost $4.61 to feed my family of 7!
Almost Rice A Roni
A mom with a lot of mouths to feed and not much money,I created a few trick. My favorite is ALMOST RICE A RONI.
My family loves the stuff. I could buy 1 box but needed more.
ALMOST RICE A RONI
1 BOX OF YOUR favorite flavor Rice A Roni
1 additional cup rice or small pasta. Fix according to box instructions adding the additional 2 cups of water for the rice. Also add bullion or the flavoring paste to taste. They will never know!
Homemade Rice-a-roni
3 Tbs. butter or margarine
2 boneless skinless chicken breast
(or any meat that is on sale!)
1 Lg onion, finely chopped
1 cup carrots, shredded
1 cup corn (fresh or frozen)
2 Garlic clove, crushed
1 cup long-grain white rice
2 cups chicken stock
1/2 tsp. salt
Fresh cilantro or parsley(optional)
Melt butter in a 2 qt. pan over med-high heat. Add onion, carrots and corn. Cook through until onions are soft (about 5 min)Stir in garlic and rice; stirring constantly, continue cooking until rice begins to brown slightly. Add stock ansd salt: cover and simmer until rice is tender and liquid is absorbed. (about 20 min) Stir in cilantro or parsley if desired.
We eat this at least once a week in one form or another at my house. It is a great recipe because it is so versatile and super cheap to make. If you start with the rice and stock you can change up the veggies or meats and use what ever you have on hand. Get rid of the meat and you have great side dish! Enjoy!
Chicken Supreme
Makes 10 servings
- 5 pounds chicken nuggets
- 6 cups water
- 1 onion coarsely chopped
- 1 bay leaf large
- 2 cups bread fresh crumbs, toasted
- 2 cups white rice cooked
- 1 cup celery chopped
- 4 eggs lightly beaten
- 1 onion small, chopped
- 1 4-ounce jar pimiento chopped, undrained
- 2 teaspoons salt
In a 5-quart Dutch oven over high heat, bring chicken, water, coarsely chopped onion and bay leaf to a boil; reduce heat to low, cover and simmer for 1 hour or until chicken is tender. Remove chicken. Strain broth; skim fat from surface and set broth aside. When chicken is cool enough to handle, remove meat from bones; cut into bite-size pieces. You should have about 4 cups of meat. Discard bones and skin.
Preheat oven to 400°. In a large bowl, mix chicken, bread crumbs, rice, celery, eggs, remaining chopped onion, pimiento, salt and 3 cups of the reserved chicken broth. Pour into a shallow 3-quart baking dish. Bake for 25 to 30 minutes or until set. Cut into squares. Serve plain or use leftover chicken broth to make your favorite chicken gravy or mushroom sauce.
Sticky Mango Rice Dessert
- 1 1/2 cups sushi rice (or plain white rice)
- 1 14 oz can coconut milk
- 1/2 cup Sucanat or Rapadura
- 2 t all natural vanilla extract
- 3 mangoes, sliced
Combine rice, 2 1/2 cups water, Sucanat and 1/2 cup of the coconut milk in a large heavy bottomed saucepan. Bring to a boil, then reduce to med/low and cook 20 minutes, stirring occasionally.
Stir in remaining coconut milk and 1 more cup water. Cover and cook 10 more minutes. Remove from heat and leave lid on for 20 minutes. Stir in vanilla. To serve, place servings of rice on a plate and top with mango slices.
Thanks go Carrie for this wonderful recipe. Click here for more whole foods recipes.
Mexican Rice
- 1 T olive oil
- 1 cup brown rice
- 1 cup frozen organic corn
- 1 cup frozen peas
- 3 cloves garlic
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 2 T tomato paste
1. Heat oil in saucepan, add rice and “toast” until you can smell a nutty aroma and rice turns darker. Add two cups water and tomato paste, and cook rice on low for 20 minutes.
2. Add vegetables and seasonings to rice and mix. Continue cooking for another 20 minutes or until rice is done. Fluff before serving.
Thanks go Carrie for this wonderful recipe. Click here for more whole foods recipes.
Mexican Chicken Rice
- 2 cups rice (I use instant cause I can’t seem to cook the real stuff.)
- 2 cans of canned chicken (tastes best with chicken breast cut in cubes and fried, but cans are economical)
- 1.5 cup salsa
- 1 cup shredded cheddar cheese (optional if you can afford it, but well worth the expense)
Things that can be added:
- black beans
- corn
Things to top it:
- crushed tortilla chips
- sour cream
I don’t measure things, I just look at it and decide what and how much I want. This is great to cook for one person, or two. If I’m cooking for 4 that’s when I add things and put on toppings.
by HBHW reader Jill E.
Chicken & Rice Casserole
- 1/4 cup margarine (1/2 a stick)
- 1/3 cup flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup strong chicken broth (make with 2 bouillon cubes)
- 1-1/2 cups milk
- 2 cups cooked rice (leftovers are great)
- 2 cups cooked, cubed chicken or turkey
- 4 oz can mushrooms, drained
- 1 cup frozen peas
- 2 oz jar pimiento (optional)
- 1/4 cup slivered almonds (optional)
First you need to make a white sauce. Use a 3-quart saucepan to make it because you will use the sauce pan to combine all of the ingredients later. So, melt the margarine in the saucepan over medium heat. When it is melted, stir in the flour. Whisk it until it is smooth and bubbly. Gradually add the chicken broth and the milk. I use real chicken broth if I have it, other wise I just add a cup of water, and a couple of bouillon cubes. Stir this as you cook it over medium heat. A whisk works really good for preventing any lumps. When the sauce is thick and boiling, allow it to boil for a full minute. Remove it from the heat. Add the rice, chicken, mushrooms, peas and pimiento, if you are using it. Stir it all up really good. Turn the mixture into a well oiled 2-1/2 quart casserole. Sprinkle the almonds or other nuts on top. Bake at 350° for about 40 minutes. It should be hot and bubbly throughout. If desired, sprinkle with chopped parsley, fresh or dried, right before serving. Makes about 6 servings.
This is a company casserole. It is so good that I save it for special days. Perfect in the spring for mother’s day, or around Easter time. It is good at church pot lucks too. I do not often add pimento to the dish, but the one time I did it sure did look pretty. Often pimento can be bought in 8 oz jars for about $1.25. If you buy one that large, use half of it in this recipe. The other half can go into another casserole, or into gelatin salads, or even scrambled eggs. The 2 oz jars cost as much as the 8 oz jars, so you might as well get your money’s worth. The almonds or nuts could be replaced with cracker crumbs and small dots of margarine, if you wanted something crunchy on top, without the cost of nuts.
Chicken Style Ricearoni
- 3/4 cup long grain brown or white rice
- 1/4 cup broken spaghetti (or just use more rice)
- 1 tablespoon dry onion
- 1/4 teaspoon garlic
- 1/4 teaspoon poultry seasoning or thyme
- 1 tablespoon dry parsley
- 3 chicken flavored bouillon cubes or 1 tablespoon powdered bouillon
Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most conveneince.
To Prepare:
- 2 tablespoons margarine
- 1 package of Chicken Style Rice & Roni Mix
- 2-1/2 cups water
In a 2-quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done or for about 45 minutes for brown rice or 20 minutes for white rice. Serve hot.
Leftovers can be heated up the next day, by sauteing the cold rice in a little margarine, like fried rice. Scramble in an egg and serve in bowls. Makes a quick and easy lunch for hungry kids.
Beef Style Ricearoni
- 3/4 cup long grain brown or white rice
- 1/4 cup broken spaghetti (or just use more rice)
- 1 tablespoon dry onion
- 1 tablespoon dry parsley
- 3 beef flavored bouillon cubes or 1 tablespoon powdered bouillon
Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most convenience.
To Prepare:
- 2 tablespoons margarine
- 1 package of Beef Style Rice & Roni Mix
- 2-1/2 cups water
- 1 tablespoon soy sauce
In a 2-quart saucepan combine the margarine, Rice Mix, soy sauce and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done or for about 45 minutes for brown rice or 20 minutes for white rice. Serve hot.
Leftovers can be heated up the next day, by sauteing the cold rice in a little margarine, like fried rice. Scramble in an egg and serve in bowls. Makes a quick and easy lunch for hungry kids.
African Safari Pilaff
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced OR 1/2 teaspoon garlic powder
- 1-1/2 teaspoons curry powder
- 1 cup dry white rice
- 3 cups water
- 2 bouillon cubes
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 3 tablespoons peanut butter
- 1 tablespoon honey or sugar
- 1/3 cup raisins
- 1/3 cup peanuts or coconut or both (optional)
Get out a big skillet with a good lid. Fry the hamburger, onions, and garlic in it, breaking the hamburger up into small pieces as you go along. Make sure you cook it all the way through. Drain off any fat if necessary. Add the rice and sautè it around until it looks a little toasty, about 2 or 3 minutes. This step isn’t strictly necessary, but it does improve the texture. Add the water, bouillon, salt, ginger, peanut butter, honey and raisins. Bring the mixture to a boil. Reduce the heat to low. Cover the pan with a good lid or even a pizza pan, if you don’t have a lid handy. Simmer the mixture for about 20 minutes, or until the rice is tender. If it seems dry, then add a little extra water towards the end. Serve the mixture in bowls, with a few peanuts or coconut sprinkled on top if desired. Serve this with sliced tomatoes, pickles, and baked custard, or tapioca pudding.
I found a version of this recipe in a cookbook from the early 70′s. I doctored it up a little, to make it more affordable and served it to the family on Foreign Food Night. The kids were suspicious at first. Fred said it smelled really good, and dug in with gusto. The kids tolerated it pretty well after the first few bites. I recommend this dish for families who are tired of the same old hamburger combinations. It is sweet, spicy, friendly with the taste buds, and the textures are quite expertly combined. Highly recommended for adults and experimental children.
Rice Pudding
- 3 cups Cooked Rice
- 2 medium eggs
- 2 cups milk
- 1/3 cup sugar
- 1/4 to 1/2 teaspoon nutmeg
- 3 – 4 tablespoons margarine
Leftover rice is perfect for this dish. In a big bowl combine the eggs, milk and sugar until well mixed. Add the rice and nutmeg. Break up any rice clumps with a fork or whisk. A few small clumps are okay, but you don’t want any bigger than ice cubes. Turn the mixture into a well oiled 2 quart casserole dish. Cut the margarine up into small bits and dot on top of the mixture. Bake at 375 degrees for about 30 minutes. The top will be slightly golden, and the mixture will no longer be runny in the center. Bake it a little longer, if you think it needs it, but it probably won’t. Serve as a breakfast dish, or as a dessert when you are having a vegetarian main dish. This dessert, while delicately flavored, is very high in protein, and will compliment just about any bean dish marvelously. Serves 6. This is my favorite recipe for rice pudding. I find it vastly superior to the recipes for “old fashioned” rice pudding, which use raw rice, cook for 2 hours in the oven, and wind up tasting like so much library paste.
Note: If you liked, you could add a handful of raisins to this pudding for flavor and sweetness. I prefer it with the raisins, but my kids don’t. Also, if you liked, you could use brown sugar instead of white sugar, for a heartier flavor.
Perfect White Rice
- 2 cups hot water
- 1/2 teaspoon salt
- 1 cup dry white rice
You need a pot with a good lid for this recipe. Put the water into the pot and bring it to a boil over high heat. Add the salt. When the water is at a full rolling boil, add the rice. Stir it up and return the water to a boil. Now reduce the heat to the lowest possible. Put the lid onto the pot and let it sit for 15 to 20 minutes. Do not peak! The rice will cook, you have to trust it. When the time is up, remove the lid and serve. Easy as pie, Perfect Rice. This makes enough for 4 servings, or about 3 cups.
This recipe is easily doubled. In this case use 4 cups hot water, 1 teaspoon salt and 2 cups of dry rice. Prepare just as directed. This makes enough for about 8 people, or it will serve 4 or 6 with plenty of leftovers.
Army Man Rice
- 2 tablespoons oil or bacon grease
- 1 cup long grain white rice
- 1-1/2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon each oregano & cumin & garlic powder
- 1 tablespoon dry onion
- Dash red pepper (optional)
- 8 oz can tomato sauce or 1 cup chopped fresh or canned tomatoes
- 2 cups water
Get out a 2-quart saucepan. Heat the oil or bacon grease in the pan, over medium heat. Add the rice and saute it in the hot fat until it is toasty and slightly opaque. If you are using fresh onion, add it now too. When the rice is toasted, add the seasonings, tomato sauce and water. Stir it up and bring it to a boil. When it starts to boil, cover the pan with a good lid and reduce the heat to very low. Allow the rice to cook on the back of the stove for a good 20 minutes. Serve topped with cheese for a main dish, or just like it is as a side dish. This is Tom’s favorite food in the entire world. Serves 4 as a side dish, or 2 as a main dish. This recipe doubles easily. Cook it in a 3-quart saucepan if you double it.
If you want to a main dish, you can add a 1/2-pound of cooked ground beef. Another option is to add a 15 oz can of kidney or pinto or black beans (1-1/2 cups cooked beans). Add either along with the tomato sauce and water. Cook as directed.
Coconut Rice
- 1 cup long grain white rice
- 2 cups tap water
- 1/4 teaspoon salt
- 1/2 cup dry coconut or 1 cup coconut leftover from making Homemade Coconut Milk
In a 2-quart pot bring the water and salt to a boil. Stir in the dry rice and the coconut. Stir and return the water to a boil. Reduce the heat to the lowest possible flame. Place the lid on the pot and simmer for 20 minutes. Do not peak while the rice is cooking. Serve with curries, plain cooked chicken, or lemon baked fish. This is a surprisingly exotic tasting rice dish and is a good way to use the coconut leftover from homemade coconut milk.
Rice Pancakes
- 1-1/2 cups leftover Cooked Rice, white or brown
- 2 cups buttermilk or yogurt or soy yogurt or Sour Soy
- 2 cups white or whole wheat flour or half each
- 1/2 teaspoon salt
- 2 medium eggs
- 1 teaspoon baking soda
These are the most tender and delicious pancakes I have ever eaten. If you are looking for a good company breakfast, this one is it. First get out your favorite big bowl. Measure a cup and a half of cooked cold rice into the bowl. I usually use rice leftover from the night before. Actually you can use rice up to a week old, with good results, but rice older than a week is too old to eat.
Use a fork or a potato masher to mash the rice for a minute or two. This is a tiny bit of a nuisance, but it is what gives the pancakes their special texture. After the rice has been mashed a little, then add the rest of the ingredients. Use a whisk to stir everything up until it makes a light and creamy batter. If you use yogurt as your milk product, the batter may be very thick, depending on the thickness of your yogurt. Sometimes, I add water to the batter to thin it out enough for frying. Use your best judgment if the batter seems very thick to you.
Fry these in a hot skillet or griddle, turning them when they are brown on the bottom. I use 1/4 cup of batter for each pancake to keep them small, and manageable. They are so tender, that frying big ones is a little tricky, so keep them smallish to be on the safe side.
I like these best spread with apple butter, or applesauce. They are also quite good with Pancake Syrup and margarine. Usually I offer canned or fresh fruit, and frosty glasses of milk with these for breakfast.
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Buttery Garlic Rice Mix
- 1 cup long grain white rice or brown rice
- 2 chicken bouillon cubes
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon turmeric
- 2 teaspoons dry parsley
Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most conveneince.
To Prepare:
- 2 tablespoons margarine
- 1 package of Buttery Garlic Rice Mix
- 2 cups water
In a 2 quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done. White rice should cook for 20 minutes and brown rice should cook for 45 minutes. Serve hot.
Savory Rice Croquettes
- 2 cups cooked rice
- 2 medium eggs
- 1/2 cup Biscuit Mix
- 2 teaspoons onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1/2 teaspoon salt
These are deep-fried, so if you are avoiding all deep-fat frying, then skip to another recipe. For those who are willing to go for the forbidden pleasure of deef-frying, here goes!
In a medium sized bowl combine the cooked rice and eggs. Add the biscuit mix, onion powder, garlic powder, pepper and salt. Stir the whole thing up so that it is sticky and gooey. Heat your fat up hot enough for french fries. Drop the mixture in by spoonfuls. Fry a few at a time until they are golden brown. Remove them with a slotted spoon and let them drain on paper towels or a brown paper bag. Serve with Thousand Island Dressing, or mustard. These are good when you are just having veggies for lunch or supper. They add a nice texture and flavor contrast.
Lemon Herb Rice Mix
- 1 cup long grain brown rice
- 2 teaspoons vegetable or chicken flavored bouillon
- 1 teaspoon dry lemon peel
- 1/2 teaspoon marjoram
- 1/4 teaspoon thyme
- 1/4 teaspoon rosemary
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- Pinch Turmeric, for color (optional)
Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most convenience.
To Prepare:
- 2 tablespoons margarine
- 1 package of Lemon Herb Rice Mix
- 2 cups waterIn a 2 quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done, or for about 45 minutes. Good with fish or chicken.
Yellow Rice Mix
- 1 cup long grain brown rice
- 1/4 teaspoon turmeric
- small speck cayenne pepper
- 1/8 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon dried green pepper
- 3 chicken flavored bouillon cubes
Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most convenience.
To Prepare:
- 2-1/2 cups tap water
- 2 tablespoon margarine
Melt the margarine in a 3-quart saucepan. Add the package of mix. Sauté the rice and seasonings for a few minutes, until the rice is toasty, and begins to turn opaque. Add the water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered for until done, or for about 45 minutes. Serve hot.
Buttery Parmesan Rice Mix
- 1 cup long grain brown rice or white rice
- 2 teaspoons vegetable or chicken flavored bouillon
- 2 tablespoons dry milk powder
- 1 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 cup grated parmesan cheese (from a can)
Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store in the refrigerator or freezer because of the cheese. This is enough for 1 package of mix. Make several at a time for the most convenience.
To Prepare:
- 2 tablespoons margarine
- 1 package of Buttery Parmesan Rice Mix
- 2 cups waterIn a 2-quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done or for about 45 minutes for brown rice or 20 minutes for white rice. Serve hot.
Creamy Garden Vegetable Rice Mix
- 1 cup long grain brown rice
- 1/4 cup freeze dried mixed vegetables (see variation)
- 1 tablespoon dry green pepper
- 1 teaspoon dry parsley
- 1 teaspoon onion powder
- 1/4 teaspoon garlic salt
- 2 vegetable or chicken bouillon cubes
- 1 teaspoon brown sugar
- Pinch Turmeric (for color)
- 3 tablespoon dry milk powder
Choose one of the varieties of rice suggested above. Combine it and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most conveneince.
To Prepare:
- 2 tablespoons margarine
- 1 package of Creamy Garden Vegetable Rice Mix
- 2-1/2 cups water
Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most convenience.
To Prepare:
- 2 tablespoons olive oil
- 1 package of Red Rice Mix
- 14 or 15 oz can of tomatoes
- 1-1/2 cups water
In a 2 quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Cook the mixture for 45 minutes over low heat. Serve hot.
Variation: Freeze Dried Mixed Vegetables are available at my local health food store in the spice section. If they aren’t available to you, then you can use an 8 oz can of mixed vegetables instead. Prepare the dry mix above, omitting the freeze dried vegetables. Place the package of dry mix in a paper bag with an 8 oz can of mixed vegetables. When you prepare the cooked rice, reduce the water to 2 cups and add the undrained can of mixed vegetables along with the margarine. Using the canned vegetables will give you more vegetables than if you used the freeze dried. Many people prefer it this way.
White Bean and Garden Rice: Cook the Creamy Garden Vegetable Rice as directed. Add a well drained 15 oz can of navy beans with the margarine and rice mix. Cook as directed. Makes a lovely main dish.
Red Rice Mix
- 1 cup long grain white or brown rice
- 2 tablespoons dry onion flakes
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most conveneince.
To Prepare:
- 2 tablespoons olive oil
- 1 package of Red Rice Mix
- 14 or 15 oz can of tomatoes
- 1-1/2 cups water
Heat the olive oil in a 3-quart saucepan. Add the package of mix. Saut� the rice and seasonings for a few minutes, until the rice is toasty, and begins to turn opaque. Add the tomatoes and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. White rice will cook in 20 minutes and brown rice will be done in 45 minutes. Remember to keep the heat low and leave the lid on the pot.
If desired, you can put a package of the mix in a brown paper lunch bag, and then place a can of tomatoes in the bag beside it. This would keep the mix and the tomatoes together in one place, so you don’t have to hunt for canned tomatoes when you are ready to prepare it. Be sure to label the paper bag if you go this route. Any type of canned tomatoes will do. Mexican, Stewed, or Italian tomatoes add variety, especially if you usually make this with plain canned tomatoes.
Dirty Rice
- 1/2 to 1 pound ground beef or turkey
- 1 onion, chopped
- 1 green pepper, chopped
- 2 stalks of celery, chopped
- 3 cloves of garlic, minced
- 1 cup long grain white rice
- 4 beef flavored bouillon cubes
- 1 teaspoon paprika
- 1/4 – 1/2 teaspoon red pepper flakes
- 3 to 4 cups tap water
- 1-1/2 tablespoon soy sauce
I like to make this in a 12″ skillet because the rice expands a lot. You could use a 3-quart or larger saucepan, if you don’t have a skillet that’s big enough. Fry up your meat until it is all broken up and brown. Drain off the fat if necessary. Add the vegetables and garlic and saute until the onions are tender and fragrant. Add the rice, bouillon, paprika, red pepper flakes, 3 cups of tap water and the soy sauce. Bring the mixture to a boil. Reduce the heat to very low and put a good lid on the skillet or saucepan. Simmer for about 30 minutes. If you think you need it, then add more water while it cooks, to keep things moist. Makes 4 to 6 servings. Serve hot with fresh or canned fruit on the side.
Note: When I don’t have green pepper I use frozen peas or mixed veggies instead. Usually about 1 to 2 cups of veggies is enough.
Savory Onion Rice
- 2 tablespoons olive oil
- 1 cup dry, long-grain brown rice
- 1 teaspoon onion powder
- 2 tablespoons dry onions
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
3 beef bouillon cubes or 1 tablespoon bullion granules with no MSG - 2 cups tap water
Get out a 2 quart saucepan with a good lid. Heat the oil in it over medium high heat. Add the rice, and sautè it for a few minutes, until it turns opaque, and begins to smell toasty. Add the onion powder, dry onions, garlic powder, salt, bullion and water. Stir it all up and bring it to a boil. Reduce the heat to very low and cover the pot. Allow it to simmer over very low heat for 45 minutes. Remove from heat and serve. This is quite savory as rice dishes go. To make a Rice ‘a’ Roni type of dish, replace 1/4 cup of rice with broken bits of whole wheat spaghetti. Add it with the rice above and continue as directed. This recipe is easily doubled.
Hamburger Rice Skillet
- 1/2 to 1 pound ground beef or ground turkey
- 1 onion, sliced
- 2 cups cooked rice (leftover)
- 8 ounce can tomato sauce, or 1 cup chopped tomatoes (canned or fresh)
- 1/2 cup water
- Salt and Pepper to taste
- 1/2 cup shredded cheese
In a large skillet fry the hamburger or turkey and onion until the meat is uniformly grey and brown, and the onion is tender and fragrant. Drain off any fat if necessary. Add the brown rice, tomato, water, salt and pepper. Mix it all up, breaking the rice into small pieces if it clumps. Cover the skillet and simmer for 10 minutes. Add a little more water if necessary. Sprinkle the cheese over top and serve. As written, this recipe serves 4 folks of medium appetites. I double the recipe to feed my family, who eat like starving people on a desert island.
If you like, you can add a chopped green pepper or 2 stalks of chopped celery along with the onion at the beginning. Another idea is to add a cup of frozen mixed vegetables, or pretty much any vegetable you have sitting around that you would like to use up. This is a very sturdy dish, and difficult to ruin. If you double the recipe, use a full pound of ground beef or turkey, and add a 16 ounce bag of frozen vegetables. Easy skillet meal. Add some fruit and a salad and the family will smile.
Tomato Rice Pilaf
- 2 tablespoons olive oil
- 1 onion, sliced
- 1 cup dry, long-grain brown rice
- 14 oz can chopped tomatoes
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/2 cups water
To make this dish, you will need a sauce pan with a tightly fitting lid. Heat the olive oil in a skillet. Add the onion and sautè it until it becomes fragrant, and translucent (see-through). Add the rice and continue to sautè until the rice toasts a little bit. This should only take a couple of minutes. Next add the tomatoes, salt, pepper and water. Stir it all up and bring it to a boil. Reduce the heat to low and put the lid on. Simmer over low heat for about 45 minutes, or until the rice is tender. This makes a great side dish or even a main dish for lunch or supper. If you are using it as a main dish, serve it topped with a fried egg, whole grain muffins and a tall glass of milk. This is a simple dish, but is tastes very good, especially when the cook is tired, and the wind is howling outside. Serves 6 as a side dish, or 4 as a main dish. When I make this as the main supper dish for the whole family, I double the recipe so no one leaves the table hungry.
Hot Rice Cereal
- 2 cups leftover cooked rice
- 1 cup milk
- 1 tablespoon margarine
- 1/4 cup raisins or dates (optional)
- dash salt
- dash cinnamon
In a medium sized saucepan combine the rice, milk, margarine, raisins or dates and salt. Add the raisins too, if you are using them. Stir the mixture over medium heat until it is heated through, and the margarine is melted. Simmer for a minute or two to thicken. Serve immediately, while it is hot.
This recipe is a great way to reheat leftover rice, especially if you don’t have a microwave. The rice will absorb some of the milk as it heats. If you like, you can pass a pitcher of cold milk or cream at the table to thin it out some. This recipe will serve 4 moderately hungry people, or 2 starving adults. It is easily doubled for more servings.
Cooked wheat or bulgur may replace the rice if desired.
Perfect Brown Rice
- 2 cups hot water
- 1 cup dry long-grain brown rice
You need a pot with a good lid for this recipe. Put the water into the pot and bring it to a boil over high heat. Add 1/4 to 1/2-teaspoon of salt if desired. When the water is at a full rolling boil, add the rice. Stir it up and return the water to a boil. Now reduce the heat to the lowest possible. Put the lid onto the pot and let it sit for 45 minutes. Do not peak! The rice will cook; you have to trust it. When the time is up, remove the lid and serve. Easy as pie, Perfect Brown Rice. This makes enough for 4 servings, or about 3 cups.
This recipe is easily doubled. In this case use 4 cups hot water and 2 cups of brown rice. Prepare just as directed. This makes enough for about 8 people, or it will serve 4 to 6 with leftovers.
Brown rice is what white rice used to be, before it was stripped of all of it’s nutrition and dignity by modern man. Brown rice is higher in vitamins, minerals, protein and soluble fiber than white rice. It takes longer to cook because it still has it’s outer hull or bran intact. Brown rice can be frozen once it is cooked, so you could keep some in the freezer for quick meals. Brown rice tastes almost the same as white rice. When it cooks it lightens up considerably too. Brown rice can be used almost anywhere that white rice is called for. Cooking times may need to be adjusted somewhat, but otherwise cooking results will be very similar.
Rice Bread
- 1-1/4 cups warm tap water
- 1 medium egg
- 4 cups bread flour or all purpose flour
- 1 cup cooked rice (white or brown)
- 1-1/2 teaspoons salt
- 2 tablespoons instant nonfat dry milk powder
- 1 tablespoon sugar
- 1 tablespoon oil
- 1-1/2 teaspoons active dry yeast
Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Basic Cycle. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.
This is a high rising, fluffy bread. The kneading action of the machine breaks up the rice and incorporates it into the dough giving it a silken texture. Excellent way to use up the last bit of cooked rice. Makes a 2 lb loaf.
Bean Cheese and Rice Squares
- 2 cups cooked, drained beans (or use a 16 oz can of beans, rinsed and drained)
- 2 medium eggs
- 1 cup milk
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon dry mustard
- 1 small onion, minced OR 1 tablespoon dry onion
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
I like to use kidney beans or black beans for this recipe, but any type will do. You may use cooked beans or canned beans, whichever is more convenient for your. Drain the beans well, and rinse them if they are canned. This gets rid of extra sodium, and makes the beans prettier for the recipe. In a large bowl combine the eggs, milk, Worcestershire Sauce and dry mustard. Mix very well. Add the beans, onion, rice and cheese. Turn the mixture into a well oiled 8 inch square pan. Bake at 325° for 45 minutes. The mixture should be set like a custard. Serve hot with a cool salad. This recipe is chock full of protein. It is also a good one for folks learning to eat more beans and less meat. This recipe serves about 4. If you double the recipe, then bake it in a 9 by 13-inch pan.
As a reader was gracious enough to point out to me, this recipe is not strictly vegetarian because Worcestershire sauce is made with small amounts of anchovy. There are vegan varieties available at most health food stores, so if you are vegetarian, or cooking for a vegetarian, then be sure to use Vegetarian Worcestershire Sauce in this recipe.
Here’s another great recipe for you … my lima bean and ham stew. And don’t forget about these other frugal bean recipes.
Homestyle Lentils and Rice
- 3/4 cup dry lentils
- 3/4 cup brown rice
- 4 chicken bouillon cubes
- 2 tablespoons dry onion
- 1 teaspoon onion powder
- 1/4 teaspoon oregano
- 1/4 teaspoon garlic powder
- 1/2 teaspoon basil
- 4 cups tap water
- 2 tablespoons oil or other fat
In a 2-quart saucepan bring the water and oil to a boil. As the water is heating, add the lentils, rice, bouillon, and seasonings. Bring the whole thing to a nice fat boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed. You may serve this as it, or topped with a little cheddar cheese if desired. This, along with the Taco Style Lentils, is one of Tommy’s favorite foods in the whole wide world.
If you have never tried lentils and are looking for a way to make them acceptable to the kids, this one is a good bet. We usually serve it with a big salad made up of lettuce, tomatoes, chick peas, cucumber and any other fresh veggies lurking in the fridge. If you are having a busy day and don’t have time to cook this on the stove, it can cook in the crock pot on low for about 6 to 8 hours instead. I’ve never cooked it on high, so I’m not sure how quickly it would cook that way. I suspect about 3 hours would be enough.
How about some hot kidney bean salad next? It’s another great bean recipe from the Hillbilly Housewife.
Beans and Rice Mix
- 1 cup long grain brown rice
- 1 tablespoon dry onion flakes
- 1 tablespoon dry celery
- 1 tablespoon dry green pepper
- 1/4 teaspoon garlic powder
- 2 vegetable or other flavored bouillon cubes
- Dash red pepper flakes, or cayenne pepper
- 1/4 cup bacon bits OR sausage flavored TVP
Combine the brown rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most convenience.
To Prepare:
- 2-1/2 cups water
- 15 oz can of beans (any kind: Kidney, Black-Eyed Peas, Pintos, Chick Peas, Black Beans whatever you have on hand)
- 1 or 2 tablespoons olive oil
- 1 tablespoon soy sauce (optional, but good)
- 1 package of Homemade Bean and Rice Mix
In a 2 quart sauce pan, bring the water and undrained, canned beans to a boil. Stir in the oil and soy sauce as it heats. When the mixture boils, stir in the package of Beans and Rice Mix. Stir it all up, put on a good lid and reduce the heat to very low. Cook the mixture for 45 minutes over low heat.
Serve with cucumbers, fresh fruit, and warm tortillas. I like vinegar sprinkled on mine, although red pepper sauce is good on it too. Red kidney beans or black beans make the prettiest dish, but any type of beans can be used. If desired, you can put a package of the mix in a brown paper lunch bag, and then place a can of beans in the bag beside it. This would keep the mix and the beans together in one place, so you don’t’ have to hunt for canned beans when you are ready to prepare it. Be sure to label the paper bag if you go this route.
How about a yummy bean soup recipe next? Try this easy 5 can bean soup.
Taco Style Lentils & Rice
- 3/4 cup dry lentils
- 3/4 cup brown rice
- 4 cups tap water
- 4 beef bouillon cubes
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1 teaspoon onion powder
- 1/4 teaspoon garlic powder
In a 2-quart saucepan bring the water to a boil. As the water is heating, add the lentils, rice, bouillon, chili powder, cumin, onion powder, and garlic powder. Bring the whole thing to a nice fat boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed. You may serve this as it, topped with a little cheddar cheese if desired. Or you can use it to fill burritos or tacos instead. Both ways are very tasty. This is one of Tommy’s favorite foods in the whole wide world.
If you have never tried lentils and are looking for a way to make them acceptable to the kids, this one is a good bet. Our favorite way to eat it is as a taco filling. If you are having a busy day and don’t have time to cook this on the stove, it can cook in the crock pot on low for about 6 to 8 hours instead. I’ve never cooked it on high, so I’m not sure how quickly it would cook that way. I suspect about 3 hours would be enough.
Looking for a yummy appetizer to make before you serve this? Try my chickpea hummus dip recipe. Of course there are plenty more bean and lentil recipes here.
Red Beans & Rice
- 1 pound dry kidney beans (approximately 6 cups cooked)
- 2 quarts of tap water
- 1 pound turkey sausage
- 1 large onion, chopped
- 4 stalks of celery chopped
- 2 teaspoons minced fresh garlic
- 2 teaspoons salt
- Good shot of Tabasco Sauce
- Hot Cooked Brown Rice or White Rice (double the recipe for the rice)
Soak the kidney beans overnight in the tap water, or you can use the quick soak method. Bring them to a boil in the tap water, and then let them sit, covered, on the back of the stove for an hour or two.
After you have done the initial bean preparations let them boil for about an hour or until they are getting tender. While they cook you can prepare the vegetables and the meat. The onion, celery and garlic will need chopping.
Fry the turkey sausage in a large skillet. Crumble it up with a fork as it cooks. Set the sausage aside until the beans have cooked at least an hour.
After the beans have softened up and are getting close to tender, it is time to add the rest of the ingredients. If your sausage is spicy, you may not want to add the Hot Sauce, so taste it before adding any willy-nilly. If your sausage is not spicy then a small shot of Hot Sauce will marry nicely with the rest of the dish. Simmer the beans, sausage and vegetables for about a half an hour longer, or until the beans are all the way tender. I put the brown rice on to cook right before I add the vegetables and sausage to the beans. This gets them both done at about the same time.
Serve this by scooping up a big glob of rice into a cereal bowl. Next ladle a goodly amount of the bean mixture on top of the rice. Eat with black pepper, and a little vinegar on the side, for tangy-ness. I like biscuits and all-fruit jelly with this dish. I make the biscuits right after the vegetables and sausage go into the pot. They are usually done by the time the family sits down at the table and finishes saying grace.
If you like the red beans and rice, you are going to love my favorite chili recipe. Of course the other bean and lentil recipes are pretty good too
Italian Beans & Rice
Here’s a dish that’s as frugal as it is delicious. We’ve been making Italian beans and rice for dinner for as long as I can remember.
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 dash hot pepper flakes, or to taste
- 15 ounce can chopped tomatoes
- 3 cups cooked (1 cup dry) white beans like great northern or navy beans (2 – 15 ounce cans of beans will make 3 cups)
- 1 tablespoon dry parsley
- 1/2 to 1 teaspoon basil (optional)
- Cooked brown rice
Put your rice on to cook before you begin this recipe. I use 1-1/2 cups of brown rice and 3 cups of water. For the beans I cook a cup of them earlier in the day, so they are plenty tender by suppertime.
Begin by chopping your onion and celery. Heat the oil in a 3 quart pot. Add the garlic, onion, celery and hot pepper flakes. Saut� until the onion is tender and fragrant and the celery is bright green. Add the undrained tomatoes and 3 juicy cups of cooked beans. Stir it all up. Add the parsley and the basil if you are using it. Bring to a boil, reduce the heat and simmer for about 10 minutes. Serve over the brown rice.
If your beans weren’t salted and if you use no-salt-added tomatoes, you will need 1 teaspoon of salt for this dish. Otherwise, salt to taste. If the tomatoes and beans are both already salted, you probably won’t need to add any additional salt.
Makes 6 servings. Sprinkle with Parmesan cheese and extra hot pepper flakes at the table.
I hope you enjoy this bean recipe as much as my family does. You may also want to try making this delicious black bean soup recipe.