I need some recipes using white rice?!?

Question

I do know how to make Spanish rice. I'm trying to find
recipes the kids will enjoy. (Picky eaters.)

Answer 1

Arroz Con Pollo

2 cups uncooked rice
1 lb. chicken parts
1 small can tomato sauce
2 tablespoons of sliced Spanish Olives, use a bit of the liquid and the red peppers too.
1 teaspoon alcaparras
½ cup sofrito
1 teaspoon garlic powder
1 teaspoon black pepper
1 tablespoon salt
½ cup vegetable oil
4 cups of boiling water

In a large caldero brown the chicken parts in the oil, 5 minutes each side.
Remove chicken from the pot and set aside. Don't put them on paper towels - we want any grease back in the pot.
Leave the chicken drippings inside the pot and add all the other ingredients except for the rice, water and chicken.
Mix well and cook sofrito for 5 minutes over medium heat.
Add the chicken and rice to the pot and stir.
Add the boiling water until the water is about 1 inch above the rice, stir once only.
Boil uncovered, over high heat, until water is absorbed.
Once the water is absorbed gently stir from bottom to top. Just a couple of turns only.
Cover and continue to cook over LOW heat for another 30 minutes or until the rice is tender.

Hints . . .

Don't concern yourself with weighing the meat too much. If you are serving 5 people just use 5 - 8 pieces of meat.
Resist the temptation to stir. Too much stirring causes the rice to become "amogollao" or sticky.
It is traditional to cook the chicken with bones and all. People will just pull the meat off the bones with their fork.
If you have cilantro add some to the top of the pot once it is done, for decoration.
Don't let your rice get "ahumado" or smoked from cooking at too high temperature.
For great pegao just cook a bit longer keeping an eye on it.
For a lot of peagao use a larger caldero (it will just be half empty).
Some people prefer to use deboned chicken. Cook the chicken in a crockpot all day with seasonings and when you get home from work debone and use the broth to make the rice.

or you can make this chicken...

Take 4 cloves of garlic & mash them (you can use a food processor or a mortar & pestel sorry my spelling sukcs)
add salt, oregano, & a little bit of olive oil..make into a paste

Rub the paste all over the chicken breasts (you may want to cut soem slits in the chicken to get seasoning inside)

Put in a baking dish with half a cup of white wine & a tablesppon of lemon juice (this part is optional... I just love how juicey & tasty it comes out) Cover with tin foil...make sure the tin foil has a corner up or a a slit in the middle to let the chicken breath!

Bake for 15 minutes at 350 degrees...check on it..turn it iff you want and cook for another 15 minutes

Serve on top of plain pasta or on the side of rice pilaf

Good Luck! Enjoy! ;-)

Answer 2

I brown ground beef with some onion, season with black pepper, add some white rice, kidney beans, and enough water to cook the rice. Cover and simmer until the rice is cooked. It's easy and everyone likes it! I put hot sauce on the table so everyone can add as much as they like.

I don't have a real recipe, but I'd use a pound of beef, one onion, a cup (or 1-1/2 cups) of rice, and one or two cans (about a pound each?) of beans. Plus enough water to cook the rice, of course.

Answer 3

Try cooking a bullion cube or 3 with the water. What ever kind of meat you are cooking use that bullion. Add some color... Any kind of veggie, really. Broccoli goes great with beef. Corn or mix veggies for chicken. Carrots or tomatoes for pork. Its best to used cooked veggies so as to not damage the texture of the rice. Add it after your rice is done and "fluff " it in. Try Lawrys Spicy season salt for a little added flavor.

Answer 4

Vegetable Sauté with Rice

2 Tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 cup chopped bell pepper
1 cup sliced mushrooms
1 medium tomato, diced

1 ½ cup Uncle Ben’s rice
3 cups water
1 tablespoon butter
½ teaspoon salt

Microwave the rice, water, butter and salt on HIGH for 7 ½ minutes in a microwave safe dish. Stir. Microwave 28 minutes on MEDIUM power. Leave in microwave covered for 5 minutes.

While the rice is cooking sauté the onion, celery, bell pepper and mushrooms in1 Tablespoon butter. Once sautéed, remove from heat and add the diced tomato. Cover and let sit until rice is finished. When the rice is finished, add the sautéed vegetables and stir together well.

We like this served alone or with coleslaw. Tonight I served it with the grated sweet potato casserole from my little blue cookbook. It has a really good flavor, but you can add or delete from the vegetables.

This is FAST and TASTY!!!
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Broccoli Rice Rotel

1 Bundle Fresh Broccoli
1 Cup chopped Celery
1 Cup chopped Onion
1 Cup Rice, cooked
½ recipe Rotel Dip

I had about half a recipe of Rotel Dip left over, which is 1 can Rotel tomatoes and 1 pound of Velveeta cheese.

I boiled 1 bundle of broccoli in lightly salted water. Then I cooked 1 cup of rice. While that was cooking, sautéed Celery and Onion in about 2 tablespoons of butter.

To the celery and onions, add the broccoli and kinda chop it in well, add the rice, then stir in the Rotel mixture.
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Also, we LOVE Chipotle and Freebird, but live 25 miles out of town, so have been making our own burritos. Take a large tortilla, spread a layer of rice, then black beans, then sauteed bell pepper and onions. Top that with shredded lettuce and diced tomatoes. (Optional) add sour cream and guacamole. This is so quick and easy!!

Answer 5

Always a challenge cooking for fussy kids......I've not tried these recipes but they sound good...and not a lot of ingredients......I would experiment with the soup used in each too....if they have a favorite flavor use it...good luck

Fiesta Chicken & Rice Wraps

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1 cup Pace® Chunky Salsa - Mild, 15 oz. glass
1/2 cup water
1 cup uncooked Minute® White Rice
2 cups cubed cooked chicken
4 flour tortillas (10")


MIX soup, salsa and water in saucepan. Heat to a boil.

STIR in rice and chicken. Cover and remove from heat. Let stand 5 min.

SPOON about 1 cup chicken mixture down center of each tortilla. Fold tortilla around filling.

TIP: For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound skinless, boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is no longer pink.
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One Dish Chicken & Rice Bake
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breast halves


MIX soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.

BAKE at 375°F. 45 min. or until done.

TIP: *For creamier rice, increase water to 1 1/3 cups.

Serve with your favorite steamed vegetable blend. For dessert serve pear wedges.

Answer 6

Fried rice with meat and veggies

Answer 7

white rice is bad for you brown rice is better sty chicken and shrimp. remember your the parent not the kids.

Answer 8

How about chicken and rice?

Answer 9

Go to allrecipes.com and search by ingredient. I find it wicked helpful when cooking with specific things.