Rice Cooker Mexican Rice

I love this one because is is easy and cooks itself in the rice cooker. (I LOVE my rice cooker!)

1 cup rice(you can use brown. I found Basmati is best if you're using brown)
2 1/2 cups chicken broth or water if veggie!
6 oz tomato paste
2 tbs butter
1/2 cup diced onion
4 oz canned diced green chili's

Put all ingredients in rice cooker and set on proper setting, when done enjoy!

Cajun Rice & Beans

I got this recipe out of a vegetarian cookbook I bought on the discount rack ten or more years ago. I only recently took a good look at it, and tried this recipe the other night. It was quite tasty. With bread and a salad it makes a nice main dish but is also suitable for a side dish.

1 cup long grain rice

4 tbs olive oil

1 small green bell pepper seeded and chopped

1 small red bell pepper seeded and chopped

1 onion finely chopped

1 small red or green chili, seeded and finely chopped(I just used a pinch of dried red pepper flakes!)

2 tomatoes chopped

1/2 cup canned red kidney beans rinsed and drained

1 tbs chopped fresh basil(I used a teas of dried)

2 tsp chopped fresh thyme(again I used dried, about 1 tsp)

1 tsp Cajun Spice

salt and pepper

Cook rice first(I LOVE my rice cooker!)

Heat the oil in skillet and fry the green and red bell peppers and onion for about five minutes until softened.

Add the chili and tomatoes, and cook for 2 more minutes

Add the veggie mixture and red kidney beans to the rice. Stir to mix thoroughly.

Stir the chopped herbs and Cajun Seasoning into the rice mixture. Season to taste with salt and pepper, and serve.

This smells as good as it tastes! It is yummy!

Black Bean and Rice Casserole

With the economy just getting worse and worse daily we are back to a lot of rice and beans around here! The good news is that not only are grains and legumes still quite affordable, they don't have to be boring! Think beyond just a heap of rice with a spoon full of beans heaped on! Though we should be grateful if we have even that, as many do with much less or nothing at all!
This is yet another family favorite. It is good the first night with corn chips on the side or to scoop it all up with, and a great filler for burritos the next night or two!

1 can black beans rinsed and drained(or make your own from dried beans for even bigger savings!)

1 can (10 oz) diced tomatoes and green chilies, undrained

1 can (8 oz) tomato sauce

1 jar (8oz) picante sauce

2 cups cooked rice(I like to use brown, not only is it healthier, the texture works better in this recipe. The kids wont even notice, as it is covered well!)

1 cup sour cream

2 cups cheddar cheese, divided

In a bowl, combine the first four ingredients. Stir in the rice, sour cream and 1 cup of cheese. Transfer to a greased 13x9x2 inch baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 for 20 minutes or until the cheese is melted.

I usually double to have left overs for lunches and burritos. For a potluck you can add corn, olives or other yuumies to make it more special!

Yummy Fried Rice

I just found this recipe in a very old Prevention Cookbook I've had for ages. I don't know why I never saw/tried this one before. I just made it for lunch today and it was SO good!

2 cups long-grain white rice(I like Jasmine!)

1/4 cup veggie broth(it calls for sherry or chicken stock)

1 teaspoon canola oil

1 cup thinly sliced carrots

1 cup thinly sliced broccoli stems(I used the tops too!)

2 tablespoons fresh minced ginger(I skipped this one)

2 cloves minced garlic(I used 4!)

1 cup thinly sliced green cabbage

2 scallions, diagonally sliced(I used a brown onion)

1/4 cup water

1 tablespoon honey

2 teaspoons dark sesame oil

1/2 tsp ground red pepper(I used crushed)

1 teaspoon hoisin sauce(optional, but IMHO this is what made it so yummy!)

2 tablespoons soy sauce

Cook rice according to package directions.

Meanwhile in a no-stick skillet combine the sherry or broth and canola oil;bring to a boil over med-high heat. Add the carrots, broccoli, ginger, and garlic. Cook and stir for 5 minutes, or until carrots soften slightly. Add the cabbage and scallions. Cover and cook for 3 minutes. Transfer the veggies to a plate;cover to keep warm.

Add the water, honey, sesame oil, red pepper, and hoisin sauce to the skillet. Bring to a boil. Add the rice. Cook and stir for 3 minutes, or until hot. Add the veggies. Cook and stir for a minute. Add soy sauce and enjoy!!