Kossman Chicken Rice Food

THE BEST CHICKEN AND RICE

Steps:

• Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
• Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
• Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.

KOSSMAN CHICKEN RICE

Steps:

• Mix cream of chicken soup, cream of mushroom soup, water, and rice together.
• Put a layer of soup mixture in a baking dish.
• Add the chicken.
• Add the rice mixture.
• Sprinkle the top with the Lipton onion soup mix.
• Cover with tin foil.
• Bake at 375 degrees Fahrenheit for 2 hours.
• Uncover for the last 30 minutes of baking.

KOSSMAN STRAWBERRY RICE CREAM

Steps:

• Dissolve the jello in boiling water.
• Chill.
• When thick and syrupy.
• Beat until light and fluffy.
• Add crushed strawberries rice pineapple nuts and mix well.
• Fold in whipping cream and let stand in cool place several hours before serving (see I told you it was old--I would stick it in the refrigerator).
• Serve topped with whipped cream.

KOSSMAN RICE PUDDING

Steps:

• cook rice and water until done.
• in double boiler add cooked rice and everything but vanilla
• cook until thick.
• when done add vanilla.

KOSSMAN MEXICAN RICE

Steps:

• wash rice dry thoughly with a cloth.( i skipped this step and used brown rice ).
• fry bacon strips until limp, not crisp. i used cast iron skillet cause then you can just put in oven .
• remove bacon from pan.
• brown the rice and minced onion in the bacon fat.
• stir constantly to prevent burning.
• add chili powder.
• when brown add tomatoes and seasonings. (darlenes canned tomatoes had alot of juice for this dish ,if using canned store bought just fill can with water after dumping in tomatoes).
• let simmer until rice swells up.
• one pint of drained corn may be added at this time if desired. (i used 1/2 cup ,it was plenty ).
• pour into greased baking dish and bake 40 minutes in 350 degree oven.
• place the bacon strips over dish about 10 minutes before removing from oven.

KOSSMANS RICE BROCCOLI CASSEROLE

Steps:

• dice and saute celery and onion in butter
• mix with rest of ingredients except rice
• put rice in bottom of baking dish
• pour mixture on top of rice into baking dish
• bake 350 for 30 minutes or til hot and bubblly.