First, you gather your ingredients and prep accordingly:

• Cook the Rice
• Cook the Chicken
• Steam the Veggies
• Salt, Pepper, Condensed Soup & Milk (for the Rice mix)
• Shred the Cheese
• Paprika (for topping)

Don’t forget to add the milk to the soup; the rice gets dry if you don’t add enough, or you can add extra sour cream or another can of soup for a creamier casserole.

Try it with cream of chicken soup, or cream of celery, or make it a bit healthier using chicken broth and flour.

Today, I’m using fresh steamed broccoli, cream of mushroom soup & Co-Jack from Oberweis. We love the weekly dairy delivery, and they have fresh new food options regularly.

Mix your rice mixture, diced chicken and veggies and pour it into a baking dish. You can add extra cheese into the mix, too – I just like my cheese on top.

Bake at 350 for 35 – 40 minutes. Remember, everything is already cooked and your goal is to combine it and heat it up, melting the cheese topping.

Instead of paprika, try it with garlic powder (but not on top).

You can try it with a classic casserole topping like ritz crackers & butter, or make it pretty with a bit of fresh parsley.

Serve it up and enjoy!

A buttery dinner roll or crescent roll goes good on the side, too.

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Chicken-Broccoli-Rice Casserole

A classic quick and easy casserole that makes enough for leftovers.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 6

Calories 481kcal

Ingredients

• 2 chicken breasts
• 1 can cream of mushroom soup
• 1 c milk
• 1 broccoli crown
• 2 c rice (uncooked)
• 1 c cheddar-jack cheese
• ½ t salt
• ½ t pepper
• ½ t paprika

Instructions

• Preheat oven to 350° F.
• Cook the rice accordingly (I like to use my Zojirushi rice cooker – the steamed rice comes out ultra fluffy and perfect).
• Cook the chicken in a covered baking dish for 30-35 minutes. Once the chicken is done, set it aside to let it cool, leaving the oven on.
• Cut the broccoli into bite-size pieces. Lightly steam the fresh broccoli or frozen vegetables for about 10 minutes.
• In a large mixing bowl, whisk the soup with milk, salt & pepper. Fold in half of the cooked rice.
• Dice the chicken into 1" chunks and fold into the mixing bowl. Add the remaining rice and vegetables and mix well.
• Lightly grease a 9×12 baking dish and pour the casserole mix in. Top with shredded cheese and paprika. Bake for 30 minutes.

Notes

The post Chicken-Broccoli-Rice Casserole appeared first on Food Love Affair.

This recipe is based on Dad’s Stuffed Bell Peppers from simplyrecipes.com

Stuffed Bell Peppers Ingredients:

• local grass-fed ground beef
• cooked rice
• canned, diced organic tomatoes
• onion
• garlic
• oregano
• organic black pepper
• salt

Easy Instructions

• First, cook the rice.
• Next, boil the peppers until they turn bright in color.
• Then sauté the onion & garlic and add the ground beef and cooked rice and mix up the filling.
• Once you stuff the peppers, pour the yummy ketchup sauce on top and bake it all up, at 350 for 45 min.

Yum!

These are pretty big servings, with lots of stuffing in and around the peppers, so I usually just eat half and save the other half for leftovers.

Is this really an American dish?

No, actually. Stuffed bell peppers are traditionally Spanish and may contain Chorizo sausage instead of ground beef, as well as regional seasonings like paprika and fresh parsley. They are typically red peppers, called “Pimientos Rellenos” and can be served with fish or steak. Sometimes, the peppers are stuffed with fish.

When Betty Crocker put it in the General Mills Cook Book in 1950, it grew in popularity. That recipe tops the stuffed peppers with mozzarella cheese.

Alterations:

• Use marinara sauce instead of ketchup sauce
• Try it with ground beef & ground italian sausage
• Make it Mexican with taco seasoning and salsa
• Try it with Turkey
• Make it vegan with kidney beans or black beans & corn
• Try brown rice instead of white
• top it with cheddar

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Stuffed Peppers

Try these delicious stuffed bell peppers, seasoned to perfection

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Calories 567kcal

Ingredients

• 1 lb ground beef
• 2 c cooked rice
• 4 bell peppers
• 5 T olive oil
• 1 can diced tomatoes, drained
• 1 medium onion, diced
• 1 garlic clove
• 1 t dried oregano
• ½ c ketchup
• ½ t Worcestershire sauce
• 1 dash Tabasco
• ½ t salt
• ½ t black pepper

Instructions

• Cook the rice and allow it to cool slightly.
• Preheat the oven to 350° F
• Bring a large pot of water to a boil. Cut the tops off the peppers and clear out the seeds. Add a pinch of salt to the water, then boil the peppers just until they change color, about 3 minutes. Drain them and set them aside to cool.
• Heat 4 T of oil in a large skillet over medium heat. Add the onions and cook about 5 minutes, or just until translucent. Add the chopped garlic and cook until aromatic. Remove from heat and add the ground beef, mixing until partially cooked.
• Transfer to a large mixing bowl and add the tomatoes, oregano, salt, pepper and rice. Mix well.
• Place the peppers in a baking dish and drizzle the inside and top of the peppers with olive oil. Stuff the peppers with filling.
• Combine ketchup, Worcestershire sauce, tabasco sauce and ¼ c. water in a small bowl, then drizzle the top and sides of the peppers. If there is leftover filling, put some around the peppers in the baking dish. Bake 45 minutes.

Notes

The post Stuffed Peppers appeared first on Food Love Affair.

It’s customary to add a few vegetables and serve it before the main meal. You can serve it with sliced hard-boiled egg and salsa on a tortilla for a taco placero, but Mexican rice is classically called sopa seca.

Also known as Spanish rice, it doesn’t originate from Spain.

Ingredients:

• Rice
• Tomato Puree (or fresh Roma tomato)
• Canola Oil
• Onion
• Chicken Broth
• Peas & Carrots
• Serrano Pepper (Or Jalapeno)

Recipe Tip

When cooking with white rice, to get the best, fluffiest rice, rinse and wash it several times. Pour your dry rice into a bowl and fill it with cold water, using your hand to swish the rice around in the bowl for a few minutes. Drain the rice with a sieve and repeat the wash cycle three times for up to 15 minutes. This method works to make perfectly fluffy Chinese white rice just like take-out, so I always wash my rice whether using the rice cooker, the pot or any cooking method. In Mexico City, fluffy rice is achieved by soaking in hot water, but you don’t want to do that, here in the US. A cold water rinse will suffice, but can easily be skipped altogether.

Dice up your onion. Preheat oil in a pan.

Add the Rice, then the Onion, and stir-fry until raspy.

Add your tomato, broth, peas & carrots. Top with diced serrano pepper.

Bring it to a boil, reduce heat, cover & simmer about 25 minutes.

Rice is done when liquid has been absorbed.

You should check the rice for firmness before serving. If it’s still a bit hard in the center, continue steaming about 5 minutes.

This recipe was inspired by the recipe, Sopa Seca De Arroz from “Eat Mexico” by Lesley Tellez, which uses fresh tomatoes instead of canned. It saves about 15 minutes, but doesn’t lose much flavor.

Storing Leftovers

Keep in an airtight container in the refrigerator and eat within 5 days (it will keep for about a week).

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Mexican Red Rice

Authentic Mexican Red Rice, but easier!

Course Side Dish

Cuisine Mexican

Keyword rice

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 258kcal

Cost $1

Ingredients

• 1 c Tomato Sauce or Puree
• ¼ c Canola Oil
• 2 c Long-Grain White Rice (not instant)
• ⅛ medium Onion, chopped
• 3 c Chicken Base or Broth
• ½ c frozen Peas optional
• 1 Carrot, finely chopped optional
• 1 ½ t salt to taste
• 1 Serrano pepper, finely chopped optional

Instructions

• Heat the oil over medium heat in a large saucepan. Add the rice and stir to coat. Add the onion and fry, stirring often. Cook until the rice sounds raspy, like pebbles in the pan, about 10 minutes.
• Add the tomato sauce or puree, the chicken broth, and the peas, carrots and salt. Stir, then top with the Serrano chile.
• Bring to a boil, reduce heat and cover. Cook 15 minutes, or until all the liquid is absorbed. Stir well and serve.

Notes

% Daily Value*
Total Fat 7.7g	10%
Saturated Fat 0.7g	4%
Cholesterol 0mg	0%
Sodium 893mg	39%
Total Carbohydrate 40.6g	15%
Dietary Fiber 1.6g	6%
Total Sugars 2.4g
Protein 5.9g
Vitamin D 0mcg	0%
Calcium 25mg	2%
Iron 3mg	14%
Potassium 272mg	6%

Recipe analyzed by 

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