Lindsay's Recipes

 Source: Linda Kahler Ingredients: 1 1/4 cup cooked rice 12 oz. frozen broccoli, cooked 1/2 lb. cheese (Velveeta and cheddar 1 can cream of mushroom soup Directions: Grease a baking dish. Mix all ingredients together and spread into dish. Bake at 350 for 30-45 minutes, uncovered. Can add cooked chicken to mixture to make this into a main dish.

  Source:  Plain Chicken  (slightly adapted) Ingredients: 2 tablespoons olive oil 1 cup white rice 2 cups chicken broth 1 can diced tomatoes with green chilies, pulsed in food processor 1 teaspoon onion powder 2 teaspoons chili powder 3/4 teaspoon salt 1/4 black pepper Directions: Heat oil over medium heat in skillet. Add rice and stir to coat rice in oil. Continue cooking and stirring until the rice starts to toast and turn brown. Add remaining ingredients and stir to combine. Cover and simmer for about 20 minutes or until rice is cooked and liquid is absorbed.

  Source:  The Wholesome Dish  (adapted) Ingredients: 2 tablespoons olive oil 1 cup chopped carrots 1 cup chopped celery 1 small onion, diced 2 teaspoons minced garlic 2 large chicken breasts, cooked and chopped 1 cup white rice 1 1/4 cups chicken broth 1/2 cup milk 1/2 cup half & half 1 dried bay leaf 1 cup frozen corn 1/2 cup grated Parmesan cheese Directions: Pour oil into a large skillet and heat over medium heat. Add the carrots, celery and onion and cook for 4-5 minutes, stirring often. Add the garlic and cook 1-2 more minutes. Add the chicken, rice, broth, milk, half & half and bay leaf. Bring the liquid to a boil, then reduce the heat to a simmer. Cover the skillet and cook for 20-25 minutes until the rice is tender, stirring occasionally. Add water to the pan if necessary to get the rice tender. Remove the skillet from the heat and remove the bay leaf from the skillet. Stir in the corn and cheese until combined. Cover and allow to rest for 5 minutes befor...

One-Pan Ham & Rice Skillet Source:  The Girl Who Ate Everything  (adapted) Ingredients: 1 tablespoon olive oil 1/2 onion, finely diced 1/2 teaspoon minced garlic 3/4 cup uncooked white rice 1 cup diced ham 1 1/2 cups chicken broth 1 cup grated cheddar cheese Directions: Heat oil in skillet over medium heat. Add onion and cook until translucent. Add garlic and cook for another minute. Add the rice, ham and chicken broth. Cover and bring to a boil. Reduce heat and simmer until rice is fully cooked. Add water if necessary to get rice fully cooked. Stir in the cheese until melted. Note: Other meats and broths could be substituted.

Jailhouse Rice Source:  South Your Mouth  (adapted) Ingredients: 1 lb. lean ground beef 1/2 onion, finely diced 1 cup finely diced celery 1 clove minced garlic 1 14.5 oz can beef broth (or equivalent volume of Better Than Bouillon) 1 10.5 oz can cream of mushroom soup 1 cup white rice Directions: Brown the ground beef over medium heat. When about halfway cooked, add the onion and celery. Cook until the beef is completely browned and the veggies start to become translucent. Add the garlic for the last minute of cooking. In a separate bowl, whisk together the soup and broth. Pour the soup mixture and the rice into the skillet with the beef mixture and stir to combine. Spray a 9"x13" dish with cooking spray. Pour the mixture into the dish. Cover tightly with foil and bake at 350 for an hour. Let the casserole rest for 15 minutes. Remove the foil and fluff the rice with a fork before serving.

Pepper Jack Chicken & Rice Casserole Source:  culinary.net Ingredients: 2 cups cooked rice 8 oz. grated pepper jack cheese 2 cups cooked chicken, chopped 1 can (12 oz.) evaporated milk 1/2 onion, chopped and sauteed 2 eggs, lightly beaten 2 tablespoons butter, melted 1 small can diced green chilies salt, to taste Directions: Combine all ingredients and stir well. Pour into a lightly greased casserole dish. Bake at 350 for 45-50 minutes.