Salsa Red Beans 'n' Rice

This very savory skillet meal goes together quickly when dinner needs to be fast and easy. The recipe was written without the addition of the sausage, and is served over rice, but when we had our leftover meal, I added the sausage for my hubbies benefit. We enjoyed the dish both ways. Blessings...

Recipe:

1 cup chopped green pepper
1/4 cup chopped onion
3 green onions, finely shopped
1 garlic clove, minced
1 tbsp. olive oil
1-1/4 cups salsa
1 can (16 oz.) kidney beans, rinsed and drained
hot cooked rice

1. In a skillet, saute the green pepper, onions and garlic in oil until tender.
2. Stir in the salsa and beans. Bring to a boil. Reduce heat; simmer, uncovered, for 2 to 3 minutes or until heated through.
3. Serve over rice.

Yield: 3 cups
117 calories per 1/2 cup w/o rice
6 gms. fiber
Note: If you want to add a sausage to the dish, simple slice the sausage and brown it along with the pepper, onion and garlic.

Slow Cooker Southwestern Beans and Rice

This savory slow cooker version of beans and rice is very good as is, or it can be served as a filling for burritos. For a burrito filling, mix some of the bean mixture with some rice and tuck it inside a flour tortilla topped with a dollop of sour cream. Yummy! The ham hocks add a wonderful smoky flavor but provide very little meat, so, if you prefer not to mess with them, you might like to add 1/2 teaspoon liquid smoke instead. Either way, the recipe is full-flavored, and very easy to prepare. Blessings...

Recipe:

2 ham hocks
1 can (15 oz.) pinto beans, rinsed and drained (black beans are also very good)
1 can (10 oz.) diced tomatoes with green chilies
1 clove garlic, minced
1/2 cup chopped onion
1/2 cup thinly sliced celery
1/4 tsp. ground cumin
1/8 tsp. crushed red pepper
1 tsp. chili powder
1/4 tsp. salt
1/2 tsp. dried cilantro, crushed and added to the slow cooker or 1 tablespoon fresh chopped cilantro sprinkled over dish at serving time.
Hot cooked rice

1. Combine all of the ingredients in the slow cooker except the fresh cilantro, if using, and the rice.
2. Cover and cook on low setting for 7 to 8 hours, or on high for 4 to 5 hours.
3. Remove the ham hocks during the last hour of cooking and cut off the meat; return to the slow cooker. Taste and add salt if needed. Serve over rice.

Yield: 3 cups
3/4 cup = 139 calories without rice
7 gms. fiber
Note: Calorie count includes 2 to 3 ounces ham from ham hocks.

Slow Cooker Sesame Chicken

Slow cooker recipes are wonderful anytime of the year, but I especially appreciate them when the weather starts to turn cool. My niece contributed this recipe in a recipe group that we were a part of last year, and I readily tried it. The recipe is very easy, and so flavorful. Inexpensive chicken thighs are slow cooked until the meat falls off the bone. It is then shredded, added back into the sauce and served over stir-fried broccoli and cooked rice. A sprinkling of toasted sesame seed and dinner is ready! This recipe comes from www.emilylovesfood.com  Blessings...

Recipe:

6 skinless chicken thighs, bone-in
1/2 an onion, finely chopped (1/2 cup)
2 cloves garlic, minced or 1/2 tsp. garlic powder
1/2 cup honey
1/2 cup soy sauce
1/4 cup tomato paste
2 tsp. sesame oil
1 tbsp. cornstarch
1/4 cup water (I used chicken broth; it adds better flavor)
2 cups broccoli florets, chopped into bite-sized pieces
1 tsp. sesame oil to stir-fry the broccoli
rice
toasted sesame seed, if desired

1. Place the chicken in the slow cooker and turn the heat to high while the sauce is being prepared.
2. Whisk together the onion, garlic, honey, soy sauce, tomato paste and oil in a bowl; pour over the chicken. Cook on high heat for 1 hour; reduce heat to low and continue cooking for another 3 to 4 hours.
3. About 20 minutes before serving, remove the chicken from the slow cooker to a 9 x 13-inch baking dish. It's easy to shred the chicken in a large flat dish.
4. In a small bowl, combine the cornstarch and the water, or chicken broth, and stir into the sauce in the slow cooker. Turn the heat up to high to thicken the sauce.
5. Prepare the rice according to package directions.
6. Shred the chicken and add it back to the sauce to warm through.
7. In a skillet, heat the 1 tsp. sesame oil over medium-high heat. Stir-fry the broccoli pieces until they turn a fresh rich green color, their outsides look moist and they are crisp-tender. This only takes a few minutes.
8. To serve, top rice with broccoli, then chicken and sprinkle with sesame seed, if desired. Yummy!

Yield: 4 to 6 servings

Rice, Black Bean and Vegetable Salad

Salads come in such a wide variety of flavors and ingredients and, I think, they are just a fun addition to the meal. Just about anything goes with a salad, so be creative. This one tastes great alongside Mexican food as it is shown here with the Easy Chicken and Cheese Enchiladas posted on 6/11/2014. This is a very hearty salad. Chock full of rice, beans, and vegetables, the menu only needs another salad, vegetable, or maybe fruit to be complete for the family. Blessings...

Recipe:

2-2/3 cups canned chicken broth
1-1/3 cups rice
1 can (15.5 oz.) black beans, drained and rinsed
3/4 pound Roma tomatoes, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 cup chopped green onion, green and white parts
1/4 cup Balsamic vinegar
3 tbsp. olive oil
2 tbsp. chopped fresh cilantro or basil (2 tsp. dried basil can be used)
1 clove garlic, minced

1. Bring broth to a boil and add rice. Lower heat to low; cover and simmer 20 minutes or until liquid is absorbed. Allow rice to cool while you chop veggies.
2. Transfer rice to a large bowl and add the beans and veggies.
3. Whisk dressing ingredients together and pour over salad. Add salt and pepper to taste. Serve at room temp. for best flavor.

Yield: 8 servings
Note: Add diced leftover chicken or beef for a main dish salad to serve 4 - 6.
This recipe comes from a long-ago Bon Appitit magazine, with a few adaptations by me.

Salsa Chicken over Lemon-Pepper Rice

Busy days don't need to keep us from putting a made-from- scratch meal on the table when it's an easy skillet meal like this one. The combination of a favorite salsa and chicken pieces are wonderful over the lemon-pepper rice. The rice can be made quickly in the microwave, if you like. The rice is also very good as a side dish with meat or fish. A simple fruit or vegetable salad go alongside this easy skillet meal very well. This recipe is another reader-contributed recipe to a Taste of Home cookbook. Blessings...

Recipe:

1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
oil for frying
1 medium green pepper, cut into thin strips (I used 1/4 cup chopped celery and 1/2 cup thinly sliced carrots instead)
2 cups salsa

1. In a large skillet, saute chicken in oil for 3 minutes. Remove to bowl.
2. Add green pepper; cook for 3 minutes or until peppers are crisp-tender.
3. Stir in salsa and chicken strips; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until heated through.

Lemon-Pepper Rice:

2 cups water
1 tsp. lemon-pepper seasoning
2 cups uncooked instant white rice (I use instant brown rice cooked in the microwave. If you do this, be sure to add a bit of butter or oil to the water to keep it from boiling over and making a horrible mess.)

1. In a saucepan, bring the water and lemon-pepper seasoning to a boil. Stir in the white rice.
2. Remove from the heat; cover and let the rice stand for 5 minutes. Fluff with a fork and serve.

Yield: 4 servings

Party Rice and Noodles

The combination of rice, pasta and mushrooms cooked in chicken broth in this recipe is wonderful alongside ham, chicken, pork, fish and beef. I've served it over and over again since first finding the recipe in a Good Housekeeping magazine years ago. The flavors are mild making it kid-friendly, as long as the kid likes mushrooms. Actually, I have a daughter-in-law that would pick out the mushrooms, too. It is a very easy recipe to prepare and a very nice change from packaged rice side dishes. Here the rice is served with Baked Orange Chicken, recipe posted on 4/17/2014 and Cherry Gelatin Salad, recipe posted on 4/18/2013. Any of these dishes would be a wonderful addition to your Easter meal. Blessings...

Recipe:

1 cup uncooked long grain white rice
4 tablespoons butter
1/2 cup onion, minced
1/4 lb. mushrooms, sliced
1 13-3/4 ounce can chicken broth
1/4 cup water
1/2 teaspoon salt
1 heaping cup egg noodles

1. Preheat oven to 350 degrees
2. In a 10" skillet over medium heat, brown rice, stirring frequently so it doesn't burn.
3. Put rice in a 1-1/2 qt. casserole.
4. In the skillet over low heat melt the butter; add onion and mushrooms and cook until onion is tender, stirring occasionally.
5. Stir in chicken broth, water and salt; heat to boiling.
6. Stir hot broth mixture and the uncooked noodles into rice in the casserole; cover and bake 30-35 minutes until rice and noodles are tender and liquid is absorbed. Stir to combine and serve.

Serves 6

Spinach Rice Bake

I first found this recipe years ago in San Francisco A La Carte, a cookbook produced by the Junior League of San Francisco, only the dish was called Herbed Spinach Bake. The recipe I use now is an adjusted version that was submitted to Taste of Home by a reader. This cook changed some of the herbs and added nutmeg, which is a wonderful addition with the spinach. We love this dish alongside meat, poultry and fish in place of potatoes. I've served it here with Chicken Parmesan posted on 10/23/2013. Blessings...

Recipe:

1 pkg. (10 oz.) frozen chopped spinach
1 cup cooked long grain rice
1 cup (4 oz.) shredded medium cheddar cheese
2 eggs, lightly beaten
1/3 cup milk
3 tbsps. finely minced onion
2 tbsps. minced fresh parsley
2 tbsps. butter, softened
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. dried thyme, crushed
1/4 tsp. ground nutmeg

1. Cook spinach according to pkg. directions; drain well by pressing the spinach with the back of a large spoon in a fine mesh strainer.
2. Place all ingredients in a large bowl and stir to combine.
3. Transfer mixture to a greased 8 x 8-inch baking dish.
4. Cover with foil and bake in a 350 degree oven for 20 minutes. Uncover; bake 20 - 25 minutes more or until a knife inserted near the center comes out clean.

Yield: 4 - 6 servings
Note: The casserole can be prepared in advance, covered and stored in the refrigerator until time to bake and serve.

Chicken Skillet Dinner Ole'

Skillet dinners are wonderful for busy days when there isn't much time to prepare a meal. This recipe is like a Mexican stir-fry with salsa that is served over rice to make a very filling and satisfying meal, and it is not spicy, so it could be kid-friendly. I clipped this recipe out of the hometown newspaper where we used to live. I made just a few adjustments to our liking. Maybe you and your family will also enjoy it. Blessings...

Recipe:

1/2 lb. cubed chicken breast
1 tbsp. olive oil
1/2 cup each, chopped onion, bell pepper, sweet red pepper and celery
2/3 cup salsa
2-4 tbsps. canned chicken broth, as needed
1/2 tsp. dried thyme
1/2 tsp chili powder
1/2 tsp. dried oregano
1 16-ounce can black beans, rinsed and drained
chopped fresh cilantro, as desired
cooked rice

1. In a large skillet, saute' chicken in oil until no longer pink. Add vegetables and saute' until crisp-tender.
2. Combine salsa with spices and black beans. Stir into chicken and vegetable mixture. Add chicken broth, as needed, if the mixture seems too dry. Heat through.
3. Sprinkle with cilantro, if desired. Serve over rice.

Yield: serves 4
Note: This recipe would be easy to double for a larger family.

Easy Beans and Rice

This simple skillet recipe is very flavorful and goes together in a few minutes. Serve it alongside south-of-the-border favorites like tacos and burritos, or try Cheesy Chicken Enchiladas Verdes posted on 4/3/13, or Slow Cooker Chicken Quesadillas posted on 2/7/13, both yummy dishes. Blessings...

Recipe: 

1 can (15-oz.) black beans, rinsed and drained
1 can (14.5-oz.) diced tomatoes and green chilies, undrained
1 cup frozen corn
1/2 cup water
1 medium jalapeno pepper, seeded and chopped or 1/2 tsp. - 1 tsp. minced pickled jalapeno pepper
1 tsp. salt
1 cup uncooked instant white or brown rice

In a skillet, combine the beans, tomatoes, corn, water, jalapeno and salt. Bring to a boil; stir in rice. Cover and remove from the heat. Let stand for 5 minutes or until liquid is absorbed.

Yield: 6 servings

Porcupine Meatballs

This recipe for meatballs is one of my favorites. As the meatballs simmer and cook in the tomato sauce, the rice pokes out of the meatballs like porcupine needles, hence the name. Why not try this easy skillet meal for your family soon, it just may become one of your favorites, as well. Blessings...

Recipe:

1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
    1 tsp. salt
1/2 tsp. celery salt
1/8 tsp. pepper
1/8 tsp. garlic powder
    1 lb. lean ground beef
      oil for browning
    1 can (15 oz.) tomato sauce
    1 cup water
    2 tbsps. brown sugar
    2 tsps. Worcestershire sauce

1. In a bowl, combine the first 7 ingredients. Add beef and mix well. Shape into 1-1/2-inch balls.
2. In a large skillet, brown meatballs in oil; drain.
3. Combine sauce ingredients; pour over meatballs. Reduce heat; cover and simmer for 1 hour.

Yield: 4-6 servings

Pork Chops Ole'

Recipes that go together in a casserole dish and then are popped in the oven for an hour or so, are so easy on the cook, especially at the end of a busy day. These tender pork chops on a bed of Mexican-style rice only need a salad or vegetable to complete the meal.

When you gather at the table for the evening meal with your family, these ancient words from Proverbs 25:11 are still fitting: "A right word spoken is like apples of gold in settings of silver". Kind words and polite conversation are still excellent for the strength of the family and the health of the body. Blessings...

Recipe:

6 loin pork chops (1/2 inch thick)
oil for browning
Seasoned salt and pepper to taste
3/4 cup uncooked long grain rice
1-1/2 cups water
1 can (8 oz.) tomato sauce
2 tbsps. taco seasoning mix, about 1/2 pkg.
1/2 cup shredded medium cheddar cheese

1. In a large skillet, brown pork chops in oil; sprinkle with seasoned salt and pepper.
2. Grease a 13 x 9-inch baking dish. Combine rice, water, tomato sauce and taco seasoning in baking dish.
3. Arrange chops on rice.
4. Cover and bake in a 350 degree oven for 1 hour or until pork chops are tender.
5. Uncover and sprinkle with cheese; place in oven for a minute or two to melt cheese.

Serves: 6
Note: I've substituted 1 cup salsa for the tomato sauce and omitted the taco seasoning with very good success.

Salsa Rice

This simple recipe is quickly prepared in the microwave and has all of the wonderful flavor that cumin and salsa have to offer. The addition of fresh squash makes for an interesting change of pace and a little extra nutrition in this twist on Spanish rice. Blessings...

Recipe:

1 cup chicken or beef broth
1 tsp. butter
1/4 tsp. ground cumin
1/8 tsp. salt
1 cup uncooked instant brown rice
1/4 cup salsa
1 medium zucchini or yellow summer squash, diced

Combine all ingredients in a microwave safe bowl; cover and cook on high power for about 10 minutes or until liquid is absorbed and squash is fork tender. Stir and serve.

Serves: 4
Note: The cooking time will vary if you use instant white rice and if squash is not added. If you make these changes, cook according to package directions because white rice cooks faster and squash adds extra moisture.

Serving Suggestions: Serve with Easy Chicken and Cheese Enchiladas, Southwest Tortilla Stack, Turkey Taco Bake or Burrito Pie. Click on the casserole label for any one of these tasty recipes.

Bruschetta Chicken Skillet

I made this dish last week after clipping the recipe out of our local paper. The fresh basil and the Mozzarella cheese add wonderful flavor to chicken breasts, tomatoes and rice. With the addition of a salad, dinner is ready. Blessings...

Recipe: 

1/4 cup zesty Italian salad dressing
4 small boneless skinless chicken breast halves
2 large red peppers, chopped
2 cloves garlic, minced
2 cans (14-1/2 oz. each) pasta-style or Italian-style diced tomatoes, undrained
1/2 cup water
2 cups instant white rice, uncooked
1 cup shredded low-moisture part-skim Mozzarella cheese
1 large tomato, chopped
2 tbsps. chopped fresh basil

1. Heat dressing in large skillet on medium heat. Add chicken, peppers and garlic, cover. Cook 10 minutes, or until chicken is done (turning after 5 minutes.) Remove chicken from skillet; cover to keep warm.
2. Add canned tomatoes, water and rice to skillet; stir. Bring to boil; simmer, uncovered, on low heat 10 minutes.
3. Combine cheese, fresh tomato and basil in a bowl.
4. When rice is tender, return chicken to skillet; top with the cheese mixture. Cook, covered, 5 minutes or until chicken is heated through and cheese is melted.

Serves: 4
Note: This recipe provides enough rice to easily use 6 chicken breasts. We have had leftover rice with two additional meals this week.

Salsa Chicken Salad

Main dish salads are great for hot summer days. This recipe takes a little bit more time to prepare because of the time involved in washing and chopping the fresh cilantro, but if you love cilantro as much as I do, you won't mind. The dried cilantro just doesn't have the wonderful fresh flavor needed for a cold salad. A few members of the family working together will make short order of the preparations. We enjoyed cold slices of cantaloupe alongside our salad, with Chocolate Raspberry Squares, posted on 8/27/12, for dessert. Yummy!

Recipe:

1 tbsp. olive oil
1 tsp. salt
1-1/2 cups instant brown rice
1-1/2 cups water
2 cups cooked cubed chicken
2 garlic cloves, minced or 1/2 tsp. garlic powder
1/4 cup mayonnaise, light is fine
1/2 cup salsa or picante sauce
1/2 cup coarsely chopped fresh cilantro
1 tsp. fresh lime juice
1 can (16 oz.) black beans, rinsed and drained
6 green onions, including tops, chopped (about 1/2 cup)
3 tbsps. canned diced green chilies
salt and pepper to taste

1. Combine olive oil, salt, rice and water in a microwave safe bowl. Cover and cook on high power for 10 minutes, or until rice is tender. Remove from microwave and let sit to steam for 5 minutes. Uncover and refrigerate for 2 hours.
2. Combine rice, chicken, beans, green onion and chilies in a salad bowl.
3. Combine garlic or garlic powder, mayonnaise, salsa, lime juice and cilantro in a small bowl; stir into salad. Cover and refrigerate for 1 hour to blend flavors. Taste and add salt, pepper and more lime juice, if needed.

Yield: 6 cups
4.4 grams fiber per cup

Skillet Jambalaya

This recipe is for another easy meal that goes together very quickly when time is short and the family is hungry. It can also be made in advance and reheated in the microwave at dinner time. I love Cajun seasoning. It is a wonderful blend of flavors without being strong or over powering, so if you have not tried it before, this recipe would be a good one to start with. I hope your family meal time is a wonderful time of connecting with those you love. Blessings...

Recipe:

1 pkg. (14 oz.) fully cooked turkey sausage, sliced 1/4" thick
1/2 cup thinly sliced celery
1/2 cup chopped onion
1/2 cup chopped green pepper (red also works very well, if you prefer)
3 cups chicken broth
1 can (14-1/2 oz.) diced tomatoes, undrained
2 tsps. Cajun or Creole seasoning (or more, to taste)
1 garlic clove, minced (or more, to taste)
1/8 tsp. hot pepper sauce
1 bay leaf
1 can (15 oz.) red beans, rinsed and drained
1-1/2 cups uncooked Minute instant brown rice
Olive oil

1. In a 12" skillet, lightly coated with olive oil, saute' sausage slices until lightly brown. Remove to bowl.
2. Add a little more oil to the pan and saute' celery, onion and green pepper until tender.
3. Add sausage back to the pan along with the remaining ingredients. Stir to combine and bring mixture to a boil.
4. Lower heat; cover and simmer for about 15 minutes or until rice is tender. Stir, remove bay leaf and serve.

Serves:  6
Note: I made this dish last evening, 12/10/13, and found that the can of tomatoes I purchased were more juicy than normal making the dish "soupy" after the 15 minutes of cooking time. What to do? I removed the lid and allowed it to simmer for another 10 minutes or so, until the extra liquid cooked away. Worked great and dinner no longer was Cajun soup.