SOUTHERN PORK & RICE
At our house, we're big on healthy eating. These ultra tender chops with colorful rice and black-eyed peas are a meal fancy enough for a dinner party. -Annie Holmes, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle pork with 3/4 teaspoon seafood seasoning. In a large skillet, heat oil over medium heat; brown chops on both sides. Remove from pan., Add pepper and onion to skillet; cook and stir until tender, 4-5 minutes. Stir in remaining seafood seasoning, Worcestershire sauce, peas, tomatoes, rice and broth. Bring to a boil. Place chops over top. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 2-3 minutes. Let stand, covered, 5 minutes before serving.
Nutrition Facts : Calories 484 calories, Fat 13g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 764mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 6g fiber), Protein 42g protein. Diabetic exchanges
BAKED RICE WITH MUSHROOMS
Southern "church lady rice" made with beef consomme, real butter, and mushrooms!
Provided by Family Savvy
Categories Recipes
Time 50m
Number Of Ingredients 5
Steps:
- Place stick of butter in 11 x 13 casserole dish.
- Place in oven; turn temperature to 350 degrees.
- Remove dish when butter is melted.
- Add rice, soups, and mushrooms to dish atop melted butter.
- Stir loosely with fork or spoon so that all rice is dispersed in liquid.
- Place dish in oven and bake for 30-40 minutes or until top is golden.
Nutrition Facts : Calories 127 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 168 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SOUTHERN "CHURCH" RICE
My family has dubbed this my "church" rice since my congregation asks me to make it for all church occassions. This tastes wonderful beside a moist baked chicken with gravy covered over both, (don't forget the greens!) I also highly suggest that you have a food chopper or processor for this one--but it's okay to hand chop. This one is a staple for our Sunday dinners, but please be aware I have a very large family. Please reduce recipe by half if serving for 4 or less.
Provided by Monica McMillan
Categories Rice
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 402.9, Fat 14.6, SaturatedFat 8, Cholesterol 78.6, Sodium 179.7, Carbohydrate 49.5, Fiber 1.3, Sugar 1.1, Protein 16.6
SOUTHERN CHICKEN RICE SOUP
Meet the Cook: A favorite at soup night at our church, this recipe's one my husband concocted after he retired. (We have four children plus two grandchildren and another on the way.) I frequently find it on the table when I get home from work. -Rosalie Biar, Thorndale, Texas
Provided by Taste of Home
Categories Lunch
Time 2h55m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 15
Steps:
- Place chicken, water and salt in a soup kettle or Dutch oven. Slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until the chicken is tender., Remove chicken and set side until cool enough to handle. Remove meat from bones and discard bones and skin. Cut chicken into bite-size pieces. Skim fat from broth. Add the rice, vegetables and seasonings. Cook, uncovered, over medium heat for 30 minutes., Add the chicken. Simmer for 30 minutes or until vegetables are tender.
Nutrition Facts : Calories 204 calories, Fat 9g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 815mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.
SOUTHERN FRIED RICE
Make and share this Southern Fried Rice recipe from Food.com.
Provided by ratherbeswimmin
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Let the oil get hot in a large skillet over medium heat.
- Add in the onion; stir/saute 5 minutes or until softened.
- Add in the rice, tomatoes, lemon juice, Worcestershire, Tabasco, salt, and pepper; stir-fry for 5 minutes, breaking up any clumps of rice.
- Stir in black-eyed peas and parsley; cook, stirring, until the peas are hot.
- Adjust seasonings to taste and serve.
Nutrition Facts : Calories 283.2, Fat 4.4, SaturatedFat 0.7, Sodium 585, Carbohydrate 52.6, Fiber 4.9, Sugar 3.5, Protein 8.5
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- Ham and Noodle Casserole. Recipe: Ham and Noodle Casserole. If you don't want to make yet another chicken casserole, try this creamy ham casserole.
- Cabbage Casserole. Recipe: Cabbage Casserole. Instead of serving up cabbage cold and covered in mayonnaise, bring this warm casserole to your next potluck.
- Old-School Green Bean Casserole. Recipe: Old-School Green Bean Casserole. This classic holiday casserole will be as much of a success at the potluck as it was last Thanksgiving.
- Scalloped Corn Casserole. Recipe: Scalloped Corn Casserole. Serving corn in casserole form makes it easy to transport and serve, plus it's covered cheese.
- Chicken Spaghetti Casserole. Recipe: Chicken Spaghetti Casserole. Give classic baked spaghetti the day off and opt for this cheesy chicken version for the potluck.
- Baked Mac and Cheese with Bacon. Recipe: Baked Mac and Cheese with Bacon. How do you make homemade mac and cheese better? Add bacon.
- Mashed Potato Casserole. Recipe: Mashed Potato Casserole. Take mashed potatoes to the next level by using cream cheese to make them ultra-creamy on the inside.
- Cheesy Sausage-and-Croissant Casserole. Recipe: Cheesy Sausage and Croissant Casserole. Need a dish after the early church service? Church-goers who aren't quite ready for lunch food will love this delicious brunch dish.
- Homestyle Ground Beef Casserole. Recipe: Homestyle Ground Beef Casserole. We've included make-ahead directions for this casserole, so you can bring a homemade dish to the potluck even if it falls on the busiest day of the week.
- Macaroni Corn Casserole. Recipe: Macaroni Corn Casserole. If you can't decide between a corn casserole or macaroni and cheese, we've found the solution for you.
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- Shout Hallelujah Potato Salad. Recipe: Shout Hallelujah Potato Salad. The name says it all. This classic potato salad was practically made to be a church potluck staple.
- Turkey-Noodle-Poppy Seed Casserole. Recipe: Turkey-Noodle-Poppy Seed Casserole. Don't mess with a good thing, the church ladies would say. A version of poppyseed casserole shows up on every Southern table, from time to time.
- Mama's Fried Chicken. Recipe: Mama's Fried Chicken. Consider this the ultimate church potluck all-star. Add some mashed potatoes, collard greens, and biscuits?
- Broccoli, Grape, and Pasta Salad. Recipe: Broccoli, Grape, and Pasta Salad. The church hostesses sure love tricking us into eating raw broccoli by serving it up in this creamy pasta salad.
- Extra-Easy Lasagna. Recipe: Extra-Easy Lasagna. We know why this lasagna recipe is a potluck staple: It has only five ingredients. It's the perfect dish to bring when you almost forgot altogether.
- Tarragon Chicken Salad. Recipe: Tarragon Chicken Salad. Dress up classic chicken salad with lemon and tarragon. Chopped pecans, Granny Smith apples, celery, and red onion give amazing crunch.
- Ham-and-Vegetable Cobbler. Recipe: Ham-and-Vegetable Cobbler. We have to serve up salty, cubed ham somehow. It's practically a rule. This savory cobbler uses frozen veggies for ultimate ease.
- Pear Salad. Recipe: Pear Salad. The church hall might be the only place some Southerners still see this retro salad. It's made with lettuce, canned pears, mayonnaise, Cheddar cheese, and maraschino cherries.
- King Ranch Chicken. Recipe: King Ranch Chicken. This Tex-Mex dish is a familiar face at our parties and potlucks. We just know it originated in a Junior League or church cookbook.
- Cheesy Sausage-and-Croissant Casserole. Recipe: Cheesy Sausage and Croissant Casserole. Ah, the brunch spread after an early church service is something delicious to behold.
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