Cheese Pilaf

2 Tbsp. butter
1 c. uncooked rice
1 Tbsp. cooking oil
2 c. chicken bouillon
2 cloves garlic
1/4 c. Parmesan cheese

Preheat oven to 350º

Heat butter and oil: add garlic, crushed fine with a little salt, and the rice. Saute until rice begins to color.

Pour into a baking dish; add bouillon; cover and cook for 25 to 30 minutes or until liquid is absorbed.

Remove from the oven; add cheese; stir until cheese has melted and is mixed well with the rice

Serves 4



Quick, Easy -N- Fast Parmesan Rice Recipe

2 T. butter
3 C. cooked rice
1/2 oz. dried mushroom blend, rehydrated and chopped
1/4 C. frozen petite peas, defrosted
1/2 C. grated parmesan cheese

Melt butter in large skillet over medium heat. Add rice, mushrooms and peas; cook until heated through (about 5 minutes). Add parmesan; stir until well blended.


Chicken & Rice Casserole
Prepare in advance and store in the freezer for an easy weeknight dinner.

* 2 cups cooked rice
* 2 cups (8 ounces) shredded Monterey Jack cheese
* 1 1/2 cups cooked, chopped chicken breast meat
* 1 can (12 fluid ounces) evaporated milk
* 1/2 cup finely chopped red onion
* 2 large eggs, lightly beaten
* 1/4 cup finely chopped cilantro
* 2 tablespoons butter or margarine, melted
* 1 tablespoon diced jalapenos (optional)


PREHEAT oven to 350° F. Lightly grease 2-quart casserole dish.

COMBINE rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapenos in prepared dish; stir well.

BAKE for 45 to 50 minutes or until knife inserted in center comes out clean.

FOR FREEZE AHEAD:
PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover.

PREHEAT oven to 350° F.

BAKE for 60 to 70 minutes or until knife inserted in center comes out clean.


Creamy Seafood Over Rice

6 cups cooked white rice, kept warm
1/4 cup butter or margarine
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped onion
4 cloves garlic, finely chopped
1/4 cup all-purpose flour
1 can (12 oz) evaporated milk
3/4 cup water
3 Tbsp tomato paste
1 pkg. (16 oz) peeled, cooked shrimp (or crab)
1/2 cup chopped fresh parsley
3/4 tsp OLD BAY Seasoning
1/2 tsp salt
1/4 tsp hot pepper sauce or to taste, (optional)

Melt butter in medium saucepan over medium heat. Add celery, green pepper, onion, and garlic; cook, stirring occasionally, for 5 minutes or until vegetables are tender. Stir in flour. Gradually stir in evaporated milk, water and tomato paste. Cook, stirring constantly, until mixture just comes to a boil. Cook an additional 1 to 2 minutes or until mixture slightly thickens. Stir in shrimp, parsley, seasoning, salt and hot pepper sauce. Cook until heated through.

Serve over rice.

Note: If a spicier dish is desired, substitute Creole seasoning for the OLD BAY.


Old Bay Seasoning (just another version)

Old Bay

1 tbl Salt
1 tbl Celery salt
1 tbl Ground mustard
1 tbl Paprika
1/2 tbl Mace
1/4 tsp Ground cloves
1/2 tsp Cinnamon
1/2 tsp Red pepper or to taste
1/2 tsp Black pepper or to taste
1/2 tsp Crushed red pepper or to taste



Mix. Store airtight in pantry.

Jon loves rice.
Cant wait to try these on him.

I hope he enjoys them!

Mama, which is your favorite Jasmine Rice or Basamati Rice, or just plain ole' white rice? I love Basamati rice the very best!

I like most rices - all depending on what I am making! Of course I always have plain white for the "just about anything" dish, but I even enjoy, brown, basamati, etc.