22 rice dish beef chicken Recipes

boiling water, wild rice, ground beef, onion, chopped, condensed cream of chicken soup, undiluted, sliced mushrooms, undrained, bean sprouts, drained, condensed beef broth, water, soy sauce, bay leaf, crushed, dried parsley flakes, celery salt , onion salt, poultry seasoning, garlic powder, paprika and pepper, dried thyme, sliced almonds

lean ground beef or 1 lb ground chicken, onion soup mix, clubhouse spicy pepper medley, garlic powder, diced tomatoes, green pepper, diced (optional), beef broth, instant rice (minute rice or uncle ben s), vegetable juice or 1/2 cup tomato juice

ground turkey or 1 lb ground beef, stalks celery, sliced thin, spanish onion, diced small, cream of chicken soup, chicken and rice soup, sliced mushrooms , with juice (stems & pieces is fine), soy sauce, chow mein noodles (the crispy ones )

lean ground beef, onions, chopped, celery, uncooked rice, soy sauce, cream of chicken soup, cream of mushroom soup, peas , liquid included, water

pearl barley, onion, diced, tart apple, diced, yellow pepper, diced, acorn squash (or butternut), lean ground turkey (or beef or lamb), curry powder, garam masala (optional), cumin, chicken broth, water

onions, oil, persian rice, carrot , cut into matchsticks, sugar, salt & pepper, chicken drumsticks or 1/2 kg of cubed beef

ground beef, rice, celery (chopped ), chicken broth, onion (chopped ), green pepper (chopped ) (optional), soy sauce, water chestnuts (sliced ), cream of mushroom soup

chicken i use boneless skinless thighs they seem to fit best in this dish., smoked pork and beef sausage.( use your favorite.), yellow onion, bell pepper, stalks celery, your favorite chicken soup base (i have my favorite it is not as salty as most), flour, vegetable oil, cajun spice to taste (again use your favorite ), louisiana hot sauce to taste (this i recommend using the original as i have never found a suitable replacement for the best), white rice cook per directions

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

ground beef or turkey, onions chopped, cream of celery soup, cream of chicken soup, cream of mushroom soup, beef barley soup, chicken with rice soup, chow mein noodles

lean ground beef (seasoned with a pinch of salt and black pepper), chopped onion, chopped celery, blanched, cream of mushroom soup, undiluted, cream of chicken soup, undiluted, bean sprouts, drained, uncooked long-grain white rice, water, soy sauce, ground black pepper (pinch)

spanish onion, minced, extra virgin olive oil, unsalted butter, garlic, minced, popcorn rice, chicken stock or beef stock, if the dish calls for meat

ground beef, condensed cream of chicken soup, undiluted, water, uncooked instant rice, minced fresh parsley

ground beef, onions, diced, celery, diced, water, cream of chicken soup, soy sauce, cream of mushroom soup, pepper, wild rice, white rice (not instant ), oriental vegetables

cooked ground beef, onion, chopped fine, celery, diced fine, raw rice, cream of mushroom soup, cream of chicken soup, water, soy sauce, chow mein noodles

ground pork, ground beef, onion, chopped, green pepper, chopped, elbow or ring macaroni, cooked and drained, cream-style corn, condensed chicken with rice soup, undiluted, condensed cream of mushroom soup, undiluted, salt, pepper, seasoned salt to taste, dry bread crumbs, butter, melted

ground beef, browned, diced onion, chopped celery, uncooked rice, soy sauce, condensed chicken noodle soup (or 1 can if it is a larger can of chicken noodle soup), black pepper, salt

ground beef, celery, chopped, onions, sliced, cream of mushroom soup, cream of chicken soup, tomato soup, chow mein noodles