CROCKPOT SPANISH RICE

Slow Cooker Spanish Rice
Makes: 8 servings

In this laidback crockpot version adapted from the Practical Stewardship blog, browned rice goes into the slow cooker along with tomatoes, broth, onion, garlic, bell peppers, and spices. Approximately 3 hours later, you’ve got a fluffy, deeply flavored side dish.

2 tablespoons olive oil, plus more for the slow cooker
2 cups raw white rice, such as jasmine
1 medium yellow onion, chopped
2 cups low-sodium broth or stock (chicken or vegetable), or water
1 (14.5-ounce) can diced tomatoes
3 cloves garlic, minced
1/2 red bell pepper, medium dice
1/2 yellow bell pepper, medium dice
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
2 tablespoons fresh cilantro leaves, for garnishing

Warm the olive oil in a medium skillet over medium heat. Add the raw rice, and stir to coat the grains. Add the onion and sauté, stirring constantly, until the rice turns a pale golden brown, about 5 minutes.
Lightly coat the bottom and sides of a slow cooker crock with olive oil. Add the browned rice to the crock, along with the broth, tomatoes, garlic, bell peppers, chili powder, cumin, and salt. Stir, cover, and cook on high for 2 1/2 to 3 1/2 hours, checking after 2 hours to see how well the rice is absorbing the liquid. Cook until all the moisture is absorbed and the rice is tender. Garnish with cilantro and serve.

SEMOLINAS PASTA JAMBALAYA

Semolina's Pasta Jambalaya

You will need to make the Creole sauce for this dish first, and it makes two quarts -- much more than you need for the pasta recipe.  

The sauce will yield a little more than 10 servings (so multiply the ingredients in the pasta recipe by five to make one big batch). 

Makes 2 servings

1 tablespoon corn oil

2 ounces andouille sausage

2 ounces chicken breast meat

1 tablespoon diced tasso

¼ small red onion, in strips

½ small bell pepper, in strips

2 teaspoons minced garlic

¼ cup butter

¾ cup Creole sauce (below)

8 ounces spiral pasta, cooked

½ cup shredded provolone cheese

½ cup shredded smoked gouda

Green onion slivers and crushed red pepper for garnish

Saute andouille, chicken and tasso in corn oil until the chicken has lost its raw color. Add onion, bell pepper, garlic and butter. Cook until the butter is melted and garlic is done. Add Creole sauce and bring to a boil. Make sure the butter is fully incorporated into the sauce.

Reheat the pasta by dipping it into boiling water for 15 seconds. Place the heated pasta into a large bowl and cover with the sauce. Top the dish with the cheeses. Garnish with the green onions and red pepper.

Semolina's Creole sauce

Makes 2 quarts

¼ cup butter

½ cup diced yellow onion

1 cup diced bell pepper

½ cup diced celery

1 tablespoon minced parsley

2 tablespoons garlic, minced

½ teaspoon basil leaves

½ teaspoon cayenne pepper

¼ teaspoon white pepper

½ teaspoon black pepper

1 ½ teaspoons salt

3 medium bay leaves

1 teaspoon sugar

¼ cup chopped green onion

3 cups whole tomatoes with juice, diced

2 cups tomato puree

3 cups shrimp or chicken stock

2 teaspoons Crystal hot sauce

Melt butter in a heavy sauce pot. Add yellow onion, bell pepper, celery, parsley, garlic, basil, peppers, salt, bay leaves, sugar and green onion. Cook until the bell pepper turns bright green and onions start to become transparent. Stir in diced tomatoes, tomato puree, stock and hot sauce. Bring to a boil; then simmer until reduced to 2 quarts, approximately 45 minutes to 1 hour, stirring occasionally.

TAILGATER'S PASTALAYA

PASTALAYA
Makes 6 to 8 servings

1/4 cup bacon fat
1/2 pound pork butt, (1-inch) cubed
1 pound boneless, skinless chicken thighs, (1-inch) cubed
1/2 pound sliced andouille sausage
3 cups penne pasta
1-1/2 cups diced onions
1 cup diced celery
1/2 cup diced red bell peppers
1/2 cup diced yellow bell peppers
1/4 cup sliced garlic
1/4 cup minced jalapeño pepper
2 (14.5-ounce) cans diced tomatoes, with liquid
1/2 cup barbecue sauce
1-1/2 cups chicken stock
1-1/2 teaspoons chopped thyme leaves
1 tablespoon chopped fresh basil
3/4 cup sliced green onions
1/4 cup chopped parsley
Salt and black pepper to taste
Granulated garlic to taste

In a large cast iron Dutch oven, heat bacon fat over medium-high heat. Add pork, chicken and sausage then cook until sausage is browned and fat is rendered, stirring occasionally.

Add onions, celery, bell peppers, sliced garlic and minced jalapeño. Cook 3 to 5 minutes or until vegetables are wilted. Stir in diced tomatoes with liquid, barbeque sauce and stock.

Bring to a rolling boil, reduce to simmer and cook 20 minutes, stirring occasionally. Add thyme, basil, green onions and parsley then continue to cook 5 more minutes. Season to taste using salt, black pepper and granulated garlic. Add pasta, blending well into mixture. Reduce heat to low and cook 30 minutes or until pasta is tender and most of the liquid is absorbed.

OVEN BAKED PARMESAN RISOTTO

Oven Parmesan Risotto

2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
2 cups arborio or long grain white rice
6 cups chicken broth
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup grated Parmesan cheese
2 tablespoons butter

Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Serves 4-6

Preheat oven to 400 degrees F. In a heavy oven-proof saucepan with a tight fitting lid, heat olive oil over medium heat. Add onion and garlic; cook and stir 4-5 minutes until translucent. Add rice; cook and stir for 4-5 minutes longer.

Add broth, basil, salt, and pepper and bring to a simmer, stirring frequently.

Cover the pot with foil, then add the lid. Place in the oven. Bake for 20 minutes, then remove from the oven, remove lid and foil, and stir thoroughly.

Return foil and lid and place back in oven.

Bake 5 minutes longer. Test the rice to see if it's done, with a slight firmness in the center. If it is, stir in the cheese and butter, then let stand, covered, 5 minutes.

If the rice isn't done, cover and return to the oven and bake 10 minutes longer. Then add cheese and butter, stir, and let stand 5 minutes.

COUNTRY RICE

COUNTRY RICE

1 lb. ground beef
1 lb. ground pork
½ cup diced red bell pepper
½ cup diced jalapenos, seeds removed
½ cup diced onion
¼ cup diced green onion
¼ cup flour
1 cup plus 1 Tbsp. water
3 cups cooked rice
1 tsp. each ground black pepper, seasoning salt, onion powder and garlic powder

Brown meats. Add seasonings. Add veg. Do not drain fat. Add the Tbsp. of water. Add the ¼ cup flour. Mix all ingredients together well and add the 1 cup of water. Cook the mixture 10 minutes over medium heat.

Spread the rice over the bottom of a baking dish. Pour the meat/gravy over the rice. Mix together well. Put into a 375⁰ oven for 20 minutes.  

RED RICE with CHICKEN

Red Rice with Chicken
Makes about 6 servings

3 tablespoons olive oil
1 ½ pounds skinless boneless chicken thighs, cut into 1-inch pieces
¾ to 1 teaspoon cayenne (to taste)
1 teaspoon salt (or to taste)
3 large red bell peppers, seeded, cut in strips
1 large onion, cut in strips
8 large garlic cloves, chopped
1 tablespoon dried oregano leaves
1 tablespoon paprika
1 ½ cups long-grain white rice
2 cups (or a little more) chicken broth
2/3 cup tomato sauce
1 ½ cups frozen small peas, thawed

Heat the oil in a large heavy pot over medium-high heat. Season the chicken with cayenne and salt. Add the chicken, bell peppers, onion, garlic and oregano to the pot. Cook, stirring, for 5 minutes. Mix in the paprika and rice and stir to coat. Add the chicken broth and tomato sauce. Bring to a boil, cover, and reduce heat to medium-low.

Simmer until the chicken and rice are tender and the liquids are absorbed, about 25 minutes. Add more broth if the mixture becomes dry during the cooking time. Stir in the peas and add more salt and cayenne if desired. Cook until the peas are heated through, about 3 minutes. Serve

CRAWFISH RICE CASSEROLE

CRAWFISH RICE CASSEROLE
"Rest assured that when this casserole is served, there are never any leftovers."
Makes 4 to 6 servings

1 cup chopped onion
½ cup chopped bell pepper
1 cup chopped celery
2 cloves garlic, minced
6 tablespoons butter
1 pound crawfish tails, drained
1 (10-ounce) can Ro-tel diced tomatoes and green chiles (mild), drained
1 tablespoon Creole seasoning (or salt and pepper to taste)
2 cups cooked rice
1 (10 ¾-ounce) can condensed cream of mushroom soup
1 cup cooked corn (frozen or canned)
1 cup (4 ounces) shredded cheddar cheese
Paprika for garnish

In a large skillet, saute onion, bell pepper, celery and garlic in butter until tender, 10-15 minutes. Stir in crawfish tails, tomatoes and Creole seasoning. Simmer 5-10 minutes. Remove from heat.

In a large bowl combine rice, mushroom soup and corn. Stir together well. Then stir in crawfish/tomato mixture. Transfer to a lightly greased casserole dish. Cover with foil and bake 20-30 minutes at 350 degrees. Uncover and top with cheese, and sprinkle with paprika for color. Bake, uncovered, for another 5-10 minutes, until bubbly and cheese has melted.

RISOTTO

RISOTTO

When I first made this recipe about 20 years ago, I couldn't find arborio rice so I just used long grain.  I think it's just perfect. Even though I can now find the Italian short grain rice, I still prefer this recipe.

4 boneless, skinless chicken breasts

3 Tbsp. olive oil

1/2 tsp. salt

1/8 tsp. pepper

1 onion, finely chopped

3 cloves garlic, minced

2 cups uncooked regular long grain rice

4 to 6 cups chicken brot

1 tsp. dried basil leaves, if desired

1 cup grated Parmesan cheese

2 Tbsp butter

Cut chicken into bite sized pieces and sprinkle with salt and pepper. In heavy saucepan, heat olive oil over medium heat. Add onion and garlic, and cook for 5 minutes until tender. Add chicken pieces, and cook and stir until chicken begins to brown, about 3 minutes. Add rice, and stir to coat.

Add 1 cup chicken broth, and cook until liquid is reduced, stirring frequently. Continue to add chicken broth to keep rice covered, stirring frequently.

Add broth, stir, and cook for a total of about 25 minutes until rice is tender. Add basil, cheese, and butter just before serving and stir to melt.

Cover pot and let stand 5 minutes off the heat.

You can use as little as 4 cups or as much as 6 cups broth in this recipe. I don't like a runny risotto so I use the smaller amount. If you like your risotto soupier, you'll need more broth.

RICE DRESSING

 Rice Dressing

1/4 cup peanut oil

1/4 cup all-purpose flour

2 pounds ground beef chuck

1 pound ground pork shoulder

1 pound chicken gizzards, cleaned and ground

1 tablespoon salt

1 teaspoon TABASCO® brand Original Red Sauce

1 teaspoon freshly ground black pepper

2 cups chopped yellow onion

1 cup chopped green bell pepper

1 cup chopped celery

3 garlic cloves, minced

1/2 cup chopped fresh parsley leaves

1/2 cup chopped green onions (green and white parts)

1/2 pound chicken livers, cleaned and ground

2 cups raw long-grain white rice, cooked according to package instructions

Heat the oil for 2 minutes in a large, heavy saucepan over medium heat. Add the flour and, stirring constantly and slowly, make a roux the color of chocolate (see Eula Mae’s Roux). Add the ground beef, pork, and chicken gizzards and season with the salt, TABASCO® Sauce, and black pepper. Reduce the heat to medium-low and cook, covered, stirring occasionally for 30 minutes.

Add the yellow onion, bell pepper, celery, and garlic; cover and cook, stirring occasionally, until the mixture thickens, about 1 hour.

Add the parsley, green onions, and ground livers. Cook, stirring occasionally, until all the pink in the liver disappears, about 10 minutes. Add the cooked rice and stir to blend well; heat through and serve warm.

Makes 8 to 10 servings.

DIRTY RICE for PEPPERS and STUFFED TOMATOES

Dirty Rice for Peppers

1 pound chicken livers
4 Tbsp. Butter, more as needed
1 medium onion, chopped
½ medium bell pepper, chopped
1 rib celery
4 cloves garlic, minced
1 bunch green onions, chopped
1 bunch parsley, minced
½ tsp thyme
1 bay leaf
1 tsp. hot sauce
　
3 cups day old cooked rice
Finely chop chicken livers and saute with onion, bell pepper and celery, till soft. Mix in the garlic and green onions and parsley; cook for five more minutes. Mash up the livers as well as you can, you want no large pieces. Add the thyme, bay leaf, hot sauce and cook briefly to mellow the garlic. Add the rice and mix well. Cook until heated through. 

This is as close as I can get to a formula. It’s really an improvised dish for the most part. Another thing you can do is cook a box of Zatarains dirty rice mix and add to this along with the leftover white rice. Could throw in some granulated garlic to taste as well. Whatever you do will be good. Look at some pictures on the internet to get the general idea.

Stuffed Tomatoes

4 rather small ripe tomatoes
2 cups Dirty Rice (see recipe)
Red bell pepper or roasted red pepper strips for garnish

Preheat oven to 350. Scoop out tomatoes to make a shell in the usual way. Turn upside down on paper towels to drain. Fill each tomato with 1/4 cup dirty rice. Place in square baking pan . Fill with water about ½ way to the top of the tomatoes. Cook for 30 minutes at 350. Serves 4.

RICE DRESSING

RICE DRESSING

interchangeable with dirty rice

5 chopped medium onions

1 chopped bell pepper

1 chopped hot pepper

1 chopped mild pepper

2 stalks chopped celery

3 pounds ground beef

1 pound ground pork

1 pound finely chopped chicken livers

1 pound finely chopped chicken giblets

1 cup water

4 dozen oysters

1 quart green onion tops

3 cups cooked rice

Salt to taste

(chicken livers and giblets can be omitted)

Add onions, peppers, and celery to two kichen spoons of roux.  When wilted add pork and ground beef.  Let cook on very low heat two hours.  Add liver and giblets.  Cook thirty minutes.  Add water (1 cup) to keep it moist and not runny.  When you are ready to serve oysters and green onion tops.  Let cook until oysters are done (about 5 minutes).  Add rice to mixture.

The above mixture (without oysters) can be frozen for months.

16 servings

CONGEE or JOOK

Congee or Jook
Feel free to add more garnishes like soy sauce, fish sauce, fried shallots, or roasted salted peanuts to spice up this dish.

6 cups water
4 cups low-sodium chicken broth
1 1/2 pounds bone-in chicken legs or thighs, skin removed and trimmed of excess fat
1 cup long-grain white rice
1 (1-inch) piece fresh ginger, skin on and sliced into 4 pieces
2 teaspoons kosher salt, plus more as needed
Pinch freshly ground white pepper, plus more as needed
Coarsely chopped fresh cilantro, for garnish
Thinly sliced scallions, for garnish

Place all ingredients except the cilantro and scallions in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat. Reduce the heat to medium low and cook at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 hour.

Turn off the heat and remove the chicken to a cutting board. When it’s cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones. Return the chicken shreds to the jook. Stir to combine, taste, and season with additional salt and pepper as needed. Ladle into bowls and top with cilantro and scallions.

MAPLE & HERB RICE

MAPLE and HERB RICE

1 large onion, chopped
2 cloves garlic, minced
6 tablespoons butter
8 ounces fresh mushrooms, slicked
1/2 cup pecans, toasted & chopped
1/2 cup Bourbon
1 tablespoon parsley, chopped
1-1/2 tablespoons maple syrup
1 teaspoon rubbed sage
1/2 teaspoon fresh thyme leaves
1/4 teaspoon nutmeg

Cook rice according to package directions. Cook onion and garlic in butter until tender, about 4 minutes. Add mushrooms; continue to cook about 4 minutes, stirring occasionally. Add remaining ingredients and cooked rice. Increase heat to medium-high. Cook uncovered 8 minutes or until rice and mushrooms are glazed, stirring occasionally.
　

RAISIN RICE

Raisin Rice
Serves 6

1/2 cup green onions, finely diced
1/2 cup chopped pecans
2 Tbsp butter
1/4 cup seedless raisins
4 cups cooked rice 
1 Tbsp. each of thyme basil and oregano
Salt and pepper to taste

Saute and green onions and pecans briefly in butter until the pecans are fragrant. Add raisins and heat thoroughly-they will puff up. Add the thyme, basil and oregano to the rice and toss. Salt and pepper to taste.

RICE CROQUETTES

Old Louisiana Rice Croquettes
To serve with any sort of fish.

Riz Isle Breville
2 ½ cups water
3/4 cup uncooked regular rice
3/4 tsp. Salt
1 ½ cups tomato juice
1 ½ Tbsp sugar
½ tsp salt
1/8 tsp. Pepper
1 ½ Tbsp butter
1 ½ tsp onion juice
5 egg yolks, beaten
3 Tbsp grated Parmesan cheese
2 egg yolks
1 1/.2 Tbsp. milk
about 1 ½ cups cracker crumbs
veg oil

Bring water to a boil in a large saucepan; add rice and salt. Boil 10 minutes; drain.
Combine next 4 ingredients; stir into rice. Cook over low heat 10 minutes. Remove from heat; add butter and onion juice. Stir in 5 egg yolks and cheese, mixing well. Cook over low heat 3 minutes. Remove from heat; cool. Shape into croquettes.

Combine 2 egg yolks and milk, beating well. Dip croquettes into egg mixture; dredge in cracker crumbs, coating well. Chill croquettes 1 hour. Fry in 1 inch of hot oil (375 degrees) until golden brown. Drain on paper towels. 
Yield: 9 croquettes

MEATBALLS IN SPANISH RICE

Meatballs in Spanish Rice

1 pound ground beef
1/4 cup dry bread crumbs
1/4 cup milk
1 tsp salt
1 Tbsp. Oil
1/4 cup chopped green pepper
1 onion, chopped
3/4 cup uncooked rice
1 can (1 lb 13 ounnces) diced tomatoes
1 ½ tsp. Salt
1 tsp chili powder
1 small bay leaf, crumbled

Combine beef, bread crumbs, milk and 1 tsp. Salt. Shape into 20 balls (ping pong ball size). In large skillet, brown meatballs in oil. Reserve meatballs and drain off excess drippings. Stir in onion, green pepper and rice. Cook, stirring constantly until onion is clear and rice is lightly browned. About 8 minutes. Add remaining ingredients and meatballs. Stir to blend. Cover with a lid and cook over low heat until rice is done. About 35 minutes.
6 Servings.