Easy Rice Dishes and Casseroles

My Easy Jambalaya

-Cut 1/4 lb raw bacon with scissors into a heavy skillet, brown the bacon pieces. Remove them, then brown 1 chopped onion and 1/2 clove grated garlic in the bacon fat.

-Into this stir 1 tsp flour, then add 2 large tomatoes chopped or 1/2 can tomatoes. To this add any desired amount of chopped shrimp, chopped chicken, chopped ham, or any chopped leftovers or all of them!

-Mix together. Pour in 1 1/2 cup boiling water. Cover skillet and let simmer 15 minutes. Add 1 cup white rice, cover skillet and let rice simmer without stirring until done about 25 minutes. Add a little water if you feel it's getting too dry.
-Season with 1 tsp celery salt, 1/4 tsp pepper, then stir in your bacon bits. Easy!

Original Jambalaya

• 2 chicken breasts (6 ounces each), boneless & skinless
• 12 ounces smoked or kielbasa sausage
• 2 tablespoons peanut oil
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 small clove garlic, minced
• 1 small bell pepper, diced
• 1 can diced, peeled tomatoes (28-ounce)
• 1/2 teaspoon TABASCO sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon gumbo powder
• 1 tablespoon Cajun spice blend

-Heat a large, heavy dry pan over high heat.
-Slice sausage into bite sized pieces and brown. Remove sausage from pan with slotted spoon and reserve drippings for next step. Wash chicken thoroughly, cut into half-inch cubes and brown in remaining oil.
-Return sausage to pan and add onion, celery, garlic and peppers. Saute until vegetables are cooked through.
-Add liquid ingredients, including tomatoes and their juice. Stir to combine.
-Add gumbo powder and Cajun spice and simmer over low heat for at least an hour. Season to taste with TABASCO sauce. Serve with cooked rice. You may add 8-10 ounces of peeled & de-veined shrimp to this recipe to make seafood jambalaya.

Red Beans and Rice

• 1 cup dried red kidney beans
• 4 oz sliced bacon
• 1 cup chopped onion
• 1/2 cup chopped celery
• 2 cloves of garlic, finely chopped
• 1 bay leaf
• 1/2 tsp hot pepper sauce
• 1/4 tsp salt
• 3 cups water
• 1/4 tsp cayenne pepper
• 3 to 4 cups hot cooked rice

Rinse and pick over beans. Place in a medium size bowl, pour in water to cover and let stand overnight. Drain.

Place beans, bacon, onion, celery, garlic, bay leaf, red pepper seasoning, salt and the 3 cups of water in a medium size saucepan. Bring to boiling, lower heat and cover and simmer 2 hrs until beans are tender. Stir in cayenne pepper. Lift out bacon and bay leaf, discard. To serve spread rice over bottom of serving platter. Top with beans.

Also see how to make the French Donuts called Benets

Janet's Easy Rice Dish

• Brown 1 lb hamburger with some onion. Drain.
• Add a can/jar of diced tomatoes
• Add 1 cup of rice
• Add a diced green pepper
• Add 2 cups of water

Stir, and simmer until done.

Easy Sausage on Rice

• Any type of sausages
• 1 can of tomatoes
• 2 Tablespoons Worcestershire Sauce
• 1 crushed garlic
• Salt and pepper
• Hot cooked rice

Start by cooking your rice first, then while the rice is cooking, cook the sausages. Heat other ingredients in a medium saucepan. Chop sausages into 1" pieces and place in the center of a plate of rice. Pour the sauce over the pile of chopped sausages and serve. You can add chopped chilies to the sauce for an extra kick, or fry some chopped onions with the sausage. Takes about 20 minutes to cook.

Sausage and Rice Casserole

• 1 lb. pork sausage
• 2 cups grated cheddar cheese
• 1/2 cup milk
• 2 tsp. creole mustard
• 3 cups cooked rice
• 3 eggs, beaten
• 1 can mushroom soup
• 1/4 tsp onion powder

Cook sausage and drain. Combine rice and cheese. Spread evenly in baking dish. Sprinkle sausage over rice mixture. Add remaining ingredients. Sprinkle 1/2 cup cheese on top and bake 350 for 40-45 minutes or until set. Serves 6.

Rice Casserole 1

• 1/2 cup uncooked Uncle Ben's Wild and Long Grain Rice
• 1 1/2 cup chicken stock
• 1/2 melted butter
• 1/4 cup onion, chopped
• 1/4 cup celery, chopped
• 1/4 cup carrots, chopped

Mix, cover and bake 45-60 minutes at 375 degrees. Serves 5-6.
See the recipe: Rice Casserole

Easy Chicken-Rice Casserole

• 2 cups cooked, cubed chicken
• 2 cups instant rice
• 2 cans cream of chicken soup
• 2 cups milk
• 1 1/2 cup shredded cheddar cheese
• 1 tsp. salt and pepper

Mix all together in large bowl. Pour into greased 13x9 baking pan. Bake at 350 for 30 min.
Bake at 350 degrees for 30 minutes.

Rice Casserole 2

• 1-2 lbs. pork sausage
• 1 med. green pepper, diced
• 1 med. onion, chopped
• 2 pkg. Lipton (dry) soup mix
• 4 c. boiling water
• 1 c. raw rice
• 1 1/2 c. diced celery

Fry together the sausage, pepper and onions, then place in 9x13 inch pan the first 5 ingredients. Pour boiling water over Lipton soup mix and then pour boiling water over Lipton soup mix and then pour over everything. Bake 350, 45 minutes. Remove foil. Bake uncovered.