crock pot chicken & rice

I tried out this recipe and the kids ate thier entire plates so I knew I needed to post it.

3-6 frozen chicken breasts
2 cans cream of chicken soup
1 - 4oz can green chiles diced.
1/4 tsp salt
1/4 tsp pepper
1/4 tsp Garlic salt

Rice (enough for your family)
crunchy ChowMein Noodles

Put chicken, soup, chiles, spices in the crock pot on high -4-5 hours. Low for 6-8 hours.
Once cooked through, shred chicken.
Place on top of rice
Put crunchy noodles on top of chicken.

Pour sauce over chicken and rice.

Enjoy. Yum!

Sicilian Beef and Rice

Instead of serving meat sauce with pasta, try this tasty variation that calls for rice.

Ingredients:
1 package (16oz) frozen pepper and onion blend
1 teaspoon minced garlic
12oz ground beef round steak
2 cans (15 oz each) reduced-sodium tomato sauce
1 1/2 teaspoons dried basil leaves
1 1/2 teaspoons dried thyme leaves
salt and pepper. to taste
3 cups cooked long grain rice, warm
3 tablespoons grated Parmesan cheese

Directions:
1. Cook pepper and onion blend, garlic and ground beef in large saucepan over medium heat until beef is browned and onions are tender, about 6 minutes. Stir in tomato sauce and herbs; simmer, uncovered, until thickened, about 20 minutes. Season to taste with salt and pepper.
2. spoon mixture over rice and sprinkle with cheese. ENJOY!!!

Easy Spanish Rice

Easy Spanish Rice

2 tablespoons olive oil

1/2 onion finely chopped

2 tbs garlic

1 1/2 cups uncooked long grain white rice

2 cups chicken broth

1 cup chunky salsa

1 can stewed tomatoes

In a large skillet pour in olive oil and heat up

Pour in rice and stir until starts to brown

Add Garlic and onions-mix in

pour in chicken broth, salsa and stewed tomatoes

Bring to a boil

Cover, Turn down heat to simmer for 10-15 minutes until most of liquid is soaked up.

Fried Rice

Fried Rice

1 1/3 c. uncooked white rice
1 2/3 c. water
(I cook my rice in a cooker and do 2 scoops with 2 ½ c. water)
3-4 eggs, lightly beaten
¼ tsp. salt
1/8 tsp. ground black pepper
3 T. vegetable oil, divided-Sometimes I use more, usually olive oil
¼-½ lb. cooked ham, cubed
1/8-1/4 c. soy sauce
Frozen peas-I just add until I get the right consistency
2-4 green onions, chopped
2 cloves garlic, crushed
Sesame seed oil to taste-a little goes a long way

In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, season eggs with salt and pepper. Heat 1 tsp. oil (or use cooking spray) in small frying pan, pour in eggs. Coat the bottom of the pan with the eggs. Cook for about 3 minutes, flip the eggs and cook for one more minute. Cut into small pieces and set aside. Add remaining ingredients until heated through. Sometimes I’ll substitute the ham with bacon, using the bacon drippings instead of oil. Chicken also works. All of these ingredients can be improvised to your taste. I have to admit, I use quite a bit of oil because it gives it more of an authentic taste. Also, day old rice makes this recipe even better, but usually never think that far ahead!