Church Cookbook Mexican Rice Food

CHILE CHEESE AND RICE CASSEROLE

Steps:

• Preheat oven to 350°.
• Mix sour cream, green onions and chilies.
• Season rice with salt and pepper.
• Spray a 1 1/2 quart casserole with cooking spray and cover with half of the rice.
• Add a layer of half of the sour cream mixture and cover with half of the grated cheese.
• Repeat layers starting with rice and ending with cheese.
• Bake in a 350° oven until bubbly and the top is lightly browned, about 30 minutes.
• This can be assembled ahead and baked when ready.
• Increase baking time if refrigerated, covering the top with foil if it browns too quickly.

CHURCH COOKBOOK MEXICAN RICE

Steps:

• Saute the onions, red pepper and garlic in the butter for about 5 minutes. Add the uncooked rice and toast for about 2-3 minutes. Add the rest of the ingredients, stir and simmer over low heat for 20 30 minutes until most of the liquid is absorbed. It should be moist but not runny.

SOUTHERN "CHURCH" RICE

Steps:

• Boil thighs in 4 cups of water until cooked thoroughly -- usually 1/2 hour. (I usually salt and pepper water.).
• Drain thighs in strainer (with bowl underneath to reserve broth.).
• Chop onion in food chopper (Or dice if doing by hand). Set aside.
• Cut thighs (once cooled) in portion that will allow chopper to easily shred.
• Chop thighs in food chopper or dice if doing by hand.
• Add slice of butter to medium sized pan on high heat, add onions. Cook for 1 minute.
• Add shredded/diced chicken and pepper to cooked onions. Cook for an additional minute.
• Add rest of butter, can of broth, reserved broth from chicken thighs (after boiling time usually a total of 5 cups of water for full box - add more water if necessary), and rice.
• Stir until rice is broken up. (best to add more pepper, if desired, at this time).
• Bring rice to a boil.
• Reduce heat to medium-low apply a tight lid and cook for 20 minutes until water is absorbed.
• Remove from heat, cool for 5 minutes, and then fluff with fork.
• Best served with chicken gravy.

MEXICAN RICE

Steps:

• Soak rice in hot water for 10 minutes. Drain. Rinse with cold water and drain well. Place tomatoes, onion and garlic in a blender. Puree until smooth. Set aside.
• Heat oil in a medium-large, heavy-bottom pot over medium-high heat. Add rice. Cook, stirring frequently, until rice turns a light golden color, about 5 minutes. Stir in the tomato puree. Cook for 8 minutes, frequently scraping the bottom of the pan to prevent sticking.
• Stir in broth, salt and vegetables and giblets, if using. Cook, uncovered, until all the broth has been absorbed and air holes appear on the surface of the rice, about 20 minutes. Turn heat to very low. Cover the pot with a towel. Continue cooking for 5 minutes. Remove from heat. Let stand, covered, for 15 minutes. Adjust seasoning if needed and serve.

CHILI'S MARGARITA GRILLED CHICKEN AND BELINDA'S MEXICAN RICE

Steps:

• Marinate chicken in margarita mix, tequila, and garlic in refrigerator for several hours, or overnight. (I soaked it overnight, and it was really flavorful.).
• Remove chicken from marinade, and sprinkle with garlic salt and pepper.
• Preheat George Foreman or gas grill. Cook chicken just until cooked through (just until juices run clear-don't overcook, or it won't be as juicy).
• Serve with Mexican rice and black beans.
• Mexican Rice:.
• Cook rice in 1 tablespoon oil, until lightly browned.
• Add chicken broth, salsa, cumin, and garlic salt; cover pan and simmer for about 25 minutes, or until rice is tender.

DORITO CHICKEN WITH MEXICAN RICE

Steps:

• Heat olive oil in a saucepan over medium-high. Add onion and cook until tender.
• Add rice and stir to coat in oil and cook about one minute.
• Add broth and tomato sauce, bring to a boil, then cover and reduce heat to low for 5-10 minutes.
• While rice is cooking, combine soups, Rotel, Velveeta and cumin in a large microwave-safe bowl. Microwave on High for 2 minutes.
• Add chicken and continue heating in the microwave until Velveeta is melted and mixture is hot.
• Serve chicken over rice, topped with crushed Doritoes. Yum!