Creamed Chicken

1 medium onion

1 large carrot

1 stalk celery 

4 cloves garlic

1/2 red bell pepper 

3 mushrooms (optional)

2 c. water

3 c. diced cooked chicken

2 c. chicken broth 

3 T. capers

1/4 t. dried sage

1/2 t. black pepper 

1 t. dried savory

1/4 t. dried rosemary 

1 t. salt

1 c. shredded cheddar

1/4 c. flour (can use gluten free)

1 c. half and half 

Cooked rice

Prepare vegetables and cut in chunks. Place in blender with water. Blend until vegetables form small pieces- do *not* purée. Pour into a large saucepan. Add chicken, broth, capers, and seasonings. Bring to a boil, reduce heat to medium and cook approximately 15 minutes or until vegetables are tender. Meanwhile, combine flour and half and half, set aside. Reduce heat to simmer. Add cheese to the vegetables and mix until completely melted. Slowly add the flour mixture and stir until thickened. Serve over rice. 

Grandma’s Cranberry Chicken & Wild Rice

3 lb boneless chicken breasts, grilled 

16 oz can whole cranberry sauce

1 c. brown sugar

1 pkg dry onion soup mix

2 T. red wine vinegar 

1 T. flour

1/2 t. cinnamon

1/4 t. nutmeg 

1/4 t. salt

1 T. lemon juice

Place grilled chicken in baking dish. Combine cranberry sauce, brown sugar, and onion soup mix with 3/4 c. water. Cook for 5 minutes, stirring continuously. Combine remaining sauce ingredient, add to pan, and cook until mixture is thick. Pour sauce over chicken. Bake uncovered at 350° for 40 minutes. Serve with Grandma’s wild rice. 

Grandma’s Wild Rice

1 box Uncle Ben’s wild rice with 23 seasonings

1 T. butter

1-2 c. sliced mushrooms

1/2 c. sliced almonds

1 c. chopped celery

1 can sliced water chestnuts 

Cook rice as directed on box. While rice is cooking, melt butter in frying pan and sauté remaining ingredients for rice mixture. Combine with cooked rice, place in baking dish and bake uncovered at 350° for 30 minutes. (Can be made ahead of time and heated at the time of serving.)

(Not) Carne Guisada

2 lb. ground beef
1 small onion, chopped
2 cloves garlic, diced
1 t. cumin
½ t. chili powder
salt and pepper to taste
2 cans diced tomatoes with chilies
1 c. sour cream
rice

Brown beef, onions and garlic; cook until soft. Drain grease. Add spices, tomatoes, and sour cream. Cook until heated through. Serve over rice.

Recipe Notes: This recipe was adapted from a carne guisada recipe I tried one. I have made many changes to it, including substituting ground beef for the roast listed in the original recipe. And, while this no longer a recipe for carne guisada, that is  still what my family calls it.

Cheese Rice Bake

8 servings



1 ½ c. sour cream
4 oz. can chopped green chilies
1 c. shredded cheddar
1 c. shredded Monterey Jack cheese
2 c. cooked rice

Heat oven to 375 degrees. Place half of the rice in a greased 1 ½ quart casserole dish. Mix sour cream and chilies. Spread half of this mixture over the rice. Sprinkle with half the cheeses. Repeat layers of rice, sour cream mixture, and cheeses. Bake for 30-35 minutes or until heated through and cheese is melted.

Agape Rice

½ c. butter
2 c. onion, chopped
2 c. beef consomme
1 green pepper, chopped
2 c. Uncle Ben’s brown rice
1 c. water

Saute onion and green pepper in butter until tender. Place in a casserole dish and add rice, consomme, and water. Cover and bake at 350 degrees for 1 hour. (Do not lift lid or stir until after it is finished baking.)

Tex-Mex Beef and Rice

Makes 12 servings

2 lbs. ground beef
2 green peppers, chopped
2 onions, chopped
2 packages taco seasoning
1 c. water
8 c. cooked rice
20 oz. frozen corn
16 oz. Velveta, cubed

Brown meat with peppers and onions; drain. Add remaining ingredients; mix well. Spoon into two 13 X 9 inch baking dishes and cover with foil. Bake at 350 degrees for about 20 minutes; stir. Bake uncovered for 15 more minutes or until heated through.

"Stuffed" Peppers

Makes 8 servings



My cute little helper adds the cheese.



2 lbs. ground beef
1 medium onion, chopped
2 green peppers, chopped
2 garlic cloves
1 ½ t. salt
½ t. pepper
2 (10 oz.) diced tomatoes with chilies
15 oz. tomato sauce
1 T. cumin
6 c. cooked rice
1 c. grated cheddar cheese

Brown beef, onions, peppers, and garlic; drain. Add tomatoes, tomato sauce, and spices. Bring to a boil. Mix with rice, place in 13 X 9 inch pan, top with cheese and bake in a 350 degree oven until heated through.

Broccoli Rice Casserole

Makes 8-10 servings

1 small onion, chopped
½ c. chopped celery
10 oz. pkg. chopped broccoli, thawed
1 T. butter
8 oz. jar processed cheese spread5 oz. evaporated milk
10 ¾ oz. cream of mushroom soup
3 c. cooked rice

Saute onion, celery, and broccoli in butter for 3-5 minutes. Stir in cheese, soup, and milk until smooth. Place rice in a greased 8-in. square baking dish. Pour cheese mixture over; do not stir. Bake, uncovered, at 325 degrees for 25-30 minutes or until hot and bubbly.

Haitian Beans and Rice

Makes 6-8 servings

5 c. cooked black beans
¾ c. chopped onion
1-2 T. coconut oil or butter
½ t. fresh grated ginger (or ¼ t. powdered ginger)
¼ t. black pepper
¼ t. ground cloves
1 clove garlic, crushed
1 c. diced tomatoes, drained
¾ c. coconut milk
cooked rice

Fry onion in oil or butter. Add spices and fry briefly. Add beans and mash with potato masher. Some beans will be left whole or partially mashed. Add diced tomatoes and coconut milk. Cook, stirring occasionally, until desired thickness is reached (still pourable but pretty thick). Add salt and cayenne pepper to taste. Serve over rice.

Dirty Rice

Makes 12 servings

1 lbs. ground beef
4 garlic cloves, minced
4 celery ribs, chopped
2 medium onions, chopped
2 green peppers, chopped
2 c. water
2 t. salt
1 t. pepper
2 T. Worcestershire sauce
2 c. uncooked rice
3 ½ c. beef broth

Brown meat and vegetables in a Dutch oven or large pan. Add remaining ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 25 to 30 minutes or until rice is tender. 

Summer Chili

Serves 8

1 large onion, chopped
2 lb. ground beef
1 T. garlic powder
5 t. cumin
1 t. salt
1 t. pepper
4 c. cooked black beans
20 oz. frozen corn
1 c. uncooked parboiled rice
7 oz. salsa verde
3 1/2 c. chicken broth

Brown onion and beef. Add other ingredients. Bring to a boil, reduce heat, cover. Simmer, stirring occasionally, for 20 to 25 minutes or until rice is tender.

Taco Rice

1 lb. ground beef
1 t. dried minced onion
1 package taco seasoning
14 oz. diced tomatoes (do not drain)
2 1/2 c. cooked brown rice
2 c. shredded cheddar

Brown meat; drain. Add remaining ingredients. Place in a 13 X 9 inch glass baking dish and cover with foil. Heat in a 350 degree oven for about 30 minutes, or until heated through. Freezes well.

When baking, follow directions.  When cooking, go by your own taste.  ~Laiko Bahrs