Coconut Rice (instant pot)

INGREDIENTS 

2 cups white rice (jasmin or long grain)

14 oz coconut milk

1 1/2 cup water

2 tsp sugar

1/2 tsp salt

2 TBSP unsweetened finely shredded coconut 

serving options - minced cilantro, toasted coconut

DIRECTIONS

Rinse rice

Mix all ingredients together in the instant pot

Cook 9 minutes. Release naturally for 7 minutes.

fluff before serving

Angie's Savory Rice and Spanish Rice

Cilantro Lime Rice (Cafe Rio)

1 cup uncooked rice
1 T oil or butter
1 tsp minced garlic (or jarred garlic)
1 tsp fresh squeezed lime juice
2 cups water or chicken broth (I used the "better than bouillon" from costco)
1 T fresh squeezed lime juice
2 tsp sugar
3 T fresh chopped cilantro

In sauce pan, combine rice, oil or butter, garlic, 1 tsp lime, and chicken broth. Bring to a boil. Cover and cook on low 15 minutes until rice is tender (I just added the ingredients into my rice cooker and cooked like normal). Remove from heat. In a bowl, combine the lime juice (1 T), sugar, and chopped cilantro. Pour over hot cooked rice and mis in as you fluff the rice.

Brazilian Chicken Stroganoff (Estroganofe de frango)

An unique and delicious way to make Stroganoff, Brazilian Style. It will turn out fairly thin, but thickens as it cools.

Ingredients:

2 lbs chicken breast, cut into 1-inch cubes
2 Tbs butter
1 onion, chopped
2-3 cloves garlic, minced
1/2 lb mushrooms, sliced
1/2 cup chicken broth (or water plus buillon)
2 TBS Ketchup
2 TBS tomato paste
1 1/2 TBS dijon mustard (or regular mustard)
1/4 tsp ground nutmeg
1/4 tsp oregano (opt)
salt/pepper as needed
1 can Media Crema/table cream (found in hispanic food isle at Walmart and other stores)
shoestring potato fries/stix

Directions:

In large pan, heat butter and saute onion for a few minutes. Add garlic and mushrooms and saute for a few more minutes. Add the chicken and broth and turn down heat to medium. Cook for about 10 minutes, or until the chicken is cooked through. Add the Ketchup, tomato paste and the rest of the spices (but NOT the table cream) and cook for a few more minutes. Remove from heat and add the table cream. The table cream should never be boiled. Serve over rice with the shoestring potato fries on top (or crumpled potato chips).

Broccoli Casserole

3 tablespoons butter

1 onion, chopped

2 cloves garlic, minced

2 (10 ounce) packages chopped frozen broccoli, thawed (or raw broccoli, steamed for a few minutes) 

1/2 -1 lb chicken, cooked (cubed or shredded)

2 cups cooked rice (i.e. 1 cup non-cooked rice)

1 (10.75 ounce) can condensed cream of mushroom soup

1+ cups shredded sharp Cheddar cheese

1 cup mayonnaise

2 eggs, beaten

1/2-1 teaspoon salt

1/4 teaspoon pepper

1 1/2 teaspoons lemon juice

12 buttery round crackers, crushed fine

2 tablespoons butter

Preheat oven to 350 degrees F (175 degrees C). Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion and garlic until golden. In a small bowl, mix together soup, cheese, mayonnaise, eggs, salt, pepper, and lemon juice. In a large casserole dish, mix together onion/garlic, broccoli, chicken and rice. Add contents of small bowl to casserole dish and mix. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter. Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.

Meat Stuffed Bell Peppers

I usually double this recipe. You can add lentils in place of ground hamburger for a vegetarian/healthier version, or even do 50/50.

Ingredients:
4 bell peppers

2 Tbs olive oil
8 ounces ground beef
1/2 onion, finely chopped
1/2 tsp dried thyme (sometimes I add less thyme and then add some oregano)

1 cup hot cooked rice
1 ripe tomato, peeled, seeded, and finely chopped (when I double this I used a can of diced tomatoes)
2 large eggs, lightly beaten
1 clove garlic, minced
1 tsp dried basil
Worcestershire sauce or red pepper flakes to taste
Salt and black pepper to taste

1/2 cup breadcrumbs
1 Tbs olive oil
Parmesan cheese

Prepare bell peppers (de-stem and clean out). Steam over boiling water for 10 minutes. Meanwhile, heat oil in large skillet and sauté meat, onion and thyme until meat is browned. Add rice, tomato, eggs, garlic, and seasonings.  Fill peppers with mixture and set in baking dish. Add breadcrumbs on top and drizzle with oil. Sprinkle with cheese. Cook 375 for 25 minutes.

Adapted from the Joy of Cooking

Fried Rice

Make white rice.

While that is cooking, saute small-cut celery and carrots until soft. (Add any other veggies like peas, too.) Add the rice when it is done cooking and add butter and soy sauce to taste (I add about 1/2 a stick of butter for about 3 cups cooked rice). After mixed together scoot everything to edges of pan and scramble 2-3 eggs in the middle. Once they are cooked mix everything together.

Done!

Chicken Orient Express

Ingredients
1 can (about 14 oz.) low sodium chicken broth
1 Tbsp. Corn starch
1 Tbsp. Soy sauce
½ tsp. Ginger
2 Tbsp. Vegetable oil
2 cloves garlic, minced
¾ lb. Boneless chicken breasts, cut into strips
6 c. cut up vegetables (I use frozen stir-fry veggies)
2 c. cooked rice

In bowl, stir first 4 ingredients; set aside. In large skillet, heat oil over medium- high heat. Stir in garlic. Add chicken; cook, stirring 2 minutes. Stir in broth mixture. Bring to a boil, and let boil 1 minute, stirring constantly. Allow to cool. Add vegetables.

To freeze: ladle into 1 gallon Ziploc freezer bag.

To serve: Thaw sauce, and place in skillet. Heat to almost boiling. Serve over rice.

Restraunt Style Teriyaki Sauce

Ingredients

• 1/4 cup soy sauce
• 1 cup water
• 1/2 tsp ground ginger
• 1/4 tsp garlic powder
• 5 Tbs packed brown sugar
• 1-2 Tbs honey
• 2 Tbs corn starch
• 1/4 cup cold water

Mix all but corn starch and 1/4 cup water in sauce pan and begin heating. Mix corn starch and water in a cup and add to pan. Heat until sauce thickens to desired thickness (add water to thin if over-thickened by accident).

Ham Fried Rice

Ingredients:

• Cooked rice (day old rice is best!) 
• Cooked ham, diced
• 1/4 cup onion, diced (opt)
• 1/4 cup bell pepper, diced (opt)
• Mixed veggies (frozen or fresh, I like broccoli, carrots, peas, and corn)
• 2-4 eggs, beaten
• Soy Sauce
• Brown Sugar (opt)
• Salt/pepper

Directions:
Cook rice (do not over cook!). Sauté onion and bell pepper in some olive oil in a large frying pan. Add veggies and stir fry until mostly done (add more oil as needed). Add the ham and cook until hot. Cook eggs in separate pan and add (or in same pan if there's room). Add some soy sauce and 1-2 Tbs brown sugar (decreases the salty taste of the soy sauce); mix. Add the rice, mix and sauté. Add salt/pepper; Add more soy sauce to taste (careful not to add too much!).

Chicken and Rice Quesadillas

Ingredients

• flour tortillas
• cheese
• rice, plain or spanish rice
• tomatoes, diced
• salsa
• sour cream
• chicken, cut into strips

Cook chicken strips and rice per package instructions. Spray a pan with pam and place a flour tortilla on it. Put chicken strips, rice and cheese in it. Fold in half. Cook until cheese is melted and tortilla is slightly browned. Flip over 2/3 of the way through. Put on a plate and add in tomatoes, salsa and sour cream. Enjoy.

Rice Pudding

Ingredients

• 2 cups water
• 1 cup medium or short grain white rice
• 1 cinnamon stick, broken into pieces
• 1 can (12 fl oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup raisins
• 1 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2 large eggs, slightly beaten
• ground cinnamon

Place water, rice and cinnamon pieces in small saucepan; bring to a boil. Reduce heat to low; cover. Cook 12-15 minutes or until liquid is absorbed. Remove cinnamon pieces. Stir in milks, raisins, vanilla and salt; bring to a boil. Stir a small portion of rice mixture into eggs. Add egg mixture to rice mixture; mix well with wire whisk. Bring to a boil. Cook, stirring constantly, 2 minutes. Serve warm or chilled. Sprinkle with cinnamon before serving.