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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-22-2007, 08:46 PM   #31
Plowboy
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Wife makes a quick chicken and rice dish using a box of Uncle Ben's Original with can of cream of mushroom soup and a can of water. Mix all of that in a caserole and place chicken breasts on top. Cook for an hour at 350 degrees.

Now, the wife likes to overcook everything. The skinless breasts don't hold up well. They are DRY. If I were to do it, I'd use de-boned thighs that have been browned in a fry pan first.

Other than the dry chicken, its a really great, quick dish. Well, more easy than quick.
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Unread 06-22-2007, 08:51 PM   #32
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As far as prepared rices, I use the Sadaf brand of Indian rice.

almost no sodium, and great flavor.

PM me if you want a low/no sodium prepared rice source
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Unread 06-22-2007, 11:55 PM   #33
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I Like jambalaya , shrimp and andoullie, or even chicken and sausage....I like dirty rice alot and make it as a side often with BBQ ...My all time favorite is just good ole roast and rice and gravy ...something I ate nearly every day of my life gorwing up in South East Texas......Coon Ass Mod!!
Another one of my BIG fav's is this recipie I posted in the recipie section for Rice Balls....MMmmmMMMmmmm!!!! Give ot a try!!


http://www.bbq-brethren.com/cookbook...?id=1168229527
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Unread 06-23-2007, 08:35 AM   #34
parrothead
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Quote:
Originally Posted by Plowboy View Post
Wife makes a quick chicken and rice dish using a box of Uncle Ben's Original with can of cream of mushroom soup and a can of water. Mix all of that in a caserole and place chicken breasts on top. Cook for an hour at 350 degrees.

Now, the wife likes to overcook everything. The skinless breasts don't hold up well. They are DRY. If I were to do it, I'd use de-boned thighs that have been browned in a fry pan first.

Other than the dry chicken, its a really great, quick dish. Well, more easy than quick.
That is one of my favorite one dish meals. Need to leave the skins on though and use milk in place of that water.

I made another version once that was good. I put porkchops on it and rather than the cream of chicken/mushroom I used a can of tomato soup.

Saffron rice is must when I have saffron in the house. I happen to have some right now that I picked up during the winter on a cruise. I think that is what will be eaten later today.
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Unread 06-23-2007, 08:37 AM   #35
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Zatarains dirty rice is pretty darned good stuff as well. Just follow the directions on the box. I'm thinking that some fall apart brisket would go good in there rather than the burger.
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Last edited by parrothead; 06-23-2007 at 08:59 AM..
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Unread 06-23-2007, 08:53 AM   #36
willkat98
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Zatarains Creole Chicken is good chit too!
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Unread 06-23-2007, 10:25 AM   #37
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Quote:
Originally Posted by Bigmista View Post
Bigmista's yellow rice
Do we really want to know why it's called "Yellow Rice"

When we were growing up we did the campbell's mushroom soup but that was because a 9 year old could make it.

Now - I rather have it plain and add my own stuff on top.

it's part of the whole Chinese thing - got used to eating rice everyday plain for almost 10 years and it just stuck.
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Unread 06-23-2007, 10:40 AM   #38
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Quote:
Originally Posted by parrothead View Post
Zatarains dirty rice is pretty darned good stuff as well. Just follow the directions on the box. I'm thinking that some fall apart brisket would go good in there rather than the burger.
Make dirty rice with crumbled fatty. Yum!
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Unread 06-23-2007, 10:53 AM   #39
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you know i eat rice for all most every meal if not rice its poi .and the only way i can think of making it is plain cooked white rice and fried rice. thanks for all the new ways to make rice.. i'm going to try some of these out sounds good...
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Unread 06-23-2007, 02:07 PM   #40
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I really like this organic wild rice blend that I get in the bulk food section of the health market at my local Hy-Vee (grocery store). It's actually a blend of five different kinds of non-processed rice including Minnesota wild rice, sushi rice, long grain white rice, basmati and . . . and . . . I can't remember the fifth one right off the bat. It's very colorful.

I bring to a boil twice as much water as the amount of rice I'm cooking. This is usually 1.5 cups water for .75 cup of rice.

While I'm waiting for the water to boil, I chop up a couple carrots and some broccoli. I set aside the florets for later. Once the water is boiling I dump in the wild rice blend and bring the temperature down to simmer range. I put the carrots and broccoli on top of the rice and let it all simmer, covered, for 50 minutes while I go back to work at my desk.

At 50 minutes, I open the lid and add the florets to the top of the mostly finished rice and cook it, still covered, for ten more minutes so those florets can get steamed. They turn just a beautiful shade of dark green!

Once that's done I transfer it all to a bowl where I add some Eden Soy Shoyu Sauce (I think shoyu soy sauce is heaven on earth!) some Zatarain's Creole seasoning, some course ground black pepper and a bit of ginger if I'm feeling adventurous. (Side note: I do drink A LOT of water each day to flush out all that sodium.)

Modifications include adding a can of soup instead of the veggies - cream of mushroom tastes great with this - and of course crumbled up fatties, chopped smoked sausages, etc.

I eat this almost every day at work for lunch - but I've been bad lately. Eating a lot of fast food crud . . . need to get back on the healthy food wagon.

But that's how I enjoy cooking rice, for what it's worth.

( Man, that is one UGLY dog, Hiloboy! :-) )
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