{My Favorite Rice Pilaf with Almonds}

This is such a quick and tasty pilaf and perfect to serve on the side with almost anything. I love it. I have tried several different recipes for rice pilaf and this one blows them all away.

1 3/4 cups rice
1/4 cups carrots, finely chopped
1/4 cups celery, finely chopped
4 Tbs butter
4 1/4 cups chicken broth
salt and pepper to taste
1 tsp dried parsley
1/4 cup sliced almonds

Chop up your carrots and celery. Put 2 Tbs of butter into a large skillet. When the butter has melted, add the veggies and rice to the pan. stir it together to combine. Let the rice and veggies cook in the melted butter until some of the rice turns golden brown. Add in the broth and a little salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to medium, cover the pan and let it simmer for about 15 minutes, or until the rice is cooked through. When the rice is cooked, remove the pan from the heat. Add 2 Tbs butter and sliced almonds and the parsley flakes. stir to combine. Add a little more salt and pepper if needed.

Recipe Source: Jamie Cooks It Up

{Chicken and Zucchini Stir Fry}

This is one of those quick fix meals for a busy day when you don't feel like cooking. The flavors in this dish are delicious and fresh. Great way to use up all the zucchini in your garden.

1 lb boneless skinless chicken breast

1 Tbs canola oil

1 Tbs sesame oil

4 small zucchini, cut into 1 inch chunks

1 green bell pepper, sliced

4 Tbs soy sauce

2 Tbs balsamic vinegar

4 garlic cloves minced

1 tsp ground ginger

garlic salt to taste (I used about 1/2 tsp)

DIRECTIONS:
Cut the chicken into bite-sized pieces. Heat the oil and sesame oil in a large, non-stick skillet until rippling and hot. Add the chicken and cook until the chicken is browned on all sides and cooked through, 5-7 minutes. Remove the chicken to a plate.

Add the zucchini and  green pepper to the hot skillet and cook for 2-3 minutes, stirring often. Add soy sauce, vinegar, garlic and ginger. Stir to coat the vegetables and continue to cook until the peppers and zucchini are tender, 2-3 minutes. Add the chicken to the skillet and stir to combine and heat through. Serve over hot, cooked jasmine rice.

Adapted from: Mel's Kitchen Cafe

{Hawaiian Haystacks}

This is a classic meal that I have grown up loving. This particular sauce recipe is more of a healthier and tastier version. My whole family was in love with it. It was really simple and cheap to make. This one will be made over and over again in our home.

2 boneless, skinless chicken breasts, cut into bite-size chunks
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth

DIRECTIONS:
In a large skillet melt the butter over medium heat and add the onion and raw chicken. Saute the onion and chicken, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.

Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges, pineapple tidbits, and chow mein noodles.

Recipe Adapted From: Mel's Kitchen Cafe

{Chicken and Black Bean Casserole}

My family loved this healthy meal. It was really easy to throw together. This could also be turned into a vegetarian meal by omitting the chicken. :)

2/3 cups brown rice

1 cup vegetable or chicken broth

1 Tbs olive oil

1/3 cup chopped onion

2 medium zucchini, diced

2 cooked chicken breasts, cut into bite sized pieces 

1/2 tsp cumin

salt to taste

a pinch of cayenne pepper to taste

1 (15oz) can black beans, drained and rinsed

1 (4oz) can diced green chili peppers, drained

1-2 cups shredded cheddar cheese

Mix rice and broth together in a pot and bring to a boil. Reduce heat to low and let simmer for 45 minutes, or until the rice is tender. 

preheat oven to 350 degrees. Lightly grease a 9x13" casserole dish.

Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken. Season with cumin salt and cayenne pepper. Cook and stir until the zucchini is lightly browned and chicken is heated through.

In a large bowl, mix the cooked rice, onion, zucchini, chicken, beans, chilis and 1/2 the cheese. Transfer to the prepared casserole dish, sprinkle with remaining cheese. 

Cover the dish loosely with foil, and bake for 30 minutes. Uncover, and continue baking 10 more minutes until bubbly and lightly browned. 

Recipe Source: Six Sisters Stuff

{Cafe Rio's Cilantro Lime Rice}

I LOVE cafe rio, I could seriously eat it every night. The other night I made this rice with these Honey Lime Enchiladas, and it was a meal made in heaven. So good!!!

4 Tbs butter
2 1/2 cups rice
4 1/2 cups chicken broth
1 1/2 tsp salt
Juice and zest of 4 small limes
4 Tbs chopped cilantro
1/2 tsp cumin

*You can cut this recipe in half if you don't want to make as much.

In a large pan melt the butter and add the rice and cook for about 2 minutes. Add all the other ingredients and bring to a boil. Cover and cook on low for 20-25 minutes.

{Chicken Tikka Masala}

I am doing a repost on this one. It is seriously my favorite meal, I have a hard time not going back for thirds. The flavor combo is just amazing, and its great because my husband and 3 small kids scarf this down everytime. Success! Even if you are not a fan of different ethnic foods, please try this. It will change your world. Also, my husband has a few friends from India in his graduate class and one of the girls was so sweet to make me some homemade Garam Masala which you can also find in most stores now but how awesome is she for doing that?

3 whole Chicken Breasts
Kosher Salt
Ground Coriander
Cumin, To Taste
½ cups Plain Yogurt
6 Tablespoons Butter
1 whole Large Onion
4 cloves Garlic
1 1-2 inch Chunk Fresh Ginger
3 Tbs Garam Masala
1 can (28 Ounce) Diced Tomatoes
1 Tbs Sugar
1-½ cup Heavy Cream (I have also used half and half and it worked great)
2-3 Tbs fresh Cilantro

FOR THE RICE:

2 cups Basmati or Jasmine Rice
3 cups water
2 Tbs butter
1 Tbs Turmeric
Frozen Peas (Optional)


Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.
Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.
Next you are going to add about 3 tablespoons Garam Masala spice. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.
To a rice cooker or in a pan on the stove add 2 cups Basmati or Jasmine rice, 2 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 3 cups water. Cover, turn on your rice cooker and walk away.
After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.

Recipe Source: The Pioneer Woman

{Basil Chicken with Coconut Curry Sauce}

This meal was wonderful! All three of my kids and husband loved it. If you like it more on the spicy side leave some of the Jalapeno seeds, I completely seeded mine and didn't taste any heat. Yummy.

4 skinless, boneless chicken breast halves
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 tablespoon olive oil
1 medium red onion, chopped
5 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped
1 tablespoon dried basil
1/4 teaspoon ground ginger
1 (14 oz.) can coconut milk (regular or light)
1/2 cup cream
1 tablespoon cornstarch
3-4 cups hot cooked rice


Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours. In a stock pot, heat oil over medium-high heat.  Cook onion, basil, ginger, garlic and jalapeno, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until chicken is no longer pink.  Combine coconut milk, cream and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Simmer for an additional 5-10 minutes. Serve over hot rice.


Recipe Source: Lets Dish

{Ham Fried Rice}

One of my friends made this for us and it was so yummy I just had to get the recipe. Now we make it anytime we have any asian style meal and it is great! Better than most restaurant style rice.

2 c. uncooked long-grain white rice
4 c. water
2 tsp. sesame oil
1 Tbsp. vegetable oil 
1 small onion, chopped
1 clove garlic, minced
1-2 c. cubed ham 
3 eggs, beaten
soy sauce

Cook rice according to package directions. (I use 2 cups rice and 4 cups water) Heat sesame oil and vegetable oil in a large skillet over medium-high heat and stir in onion. When onions become clear and light brown, add garlic. When garlic is lightly browned, add ham and cook for about 3-4 minutes or until ham is nice and hot. Stir in beaten egg and cook until egg is scrambled and firm. When rice is done, add to skillet and mix in thoroughly. Stir in soy sauce ( add just enough to get it light brown, don't want to add to much... remember, you can always add more later when it's on your plate.

{Chicken in Tarragon Cream Sauce}

This was a really easy and tasty meal. The tarragon gives it a very unique flavor, and the cream gives it great consistency. Loved the walnuts in the rice too. :)

1 pkg Uncle Bens herb flavored white and wild rice, cooked to package directions
2 Tbs olive oil
4 boneless, skinless chicken breasts
salt and pepper to taste
1/4 cup balsamic vinegar
1/4 cup water
1 Tbs tomato paste
1 tsp tarragon
1/2 cup heavy cream
1/4 cup toasted walnuts
2 Tbs parsley

Preheat oil in a skillit over medium heat. Season chicken with salt and pepper. Brown and cook chicken on both sides, about 5-7 minutes. Remove chicken and cover to keep warm. Reduce heat a bit and add vinegar and water, scrape up the pan drippings then stir in tomato paste, heavy cream and tarragon. Toss walnuts and parsley with cooked rice. Top the rice with chicken and spoon some sauce over.

{Rumbi's Hawaiian Teriyaki Rice Bowls}

When my husband and I lived in Utah, Rumbi was one of our favorite places to eat. It is so yummy, and I really miss it. I was so excited to find a version that I can make from home :) It came together really well, and was pretty simple to make. This will just have to hold me over until I can actually eat there again.

1 Tbsp. vegetable oil
4 carrots, peeled and grated
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 1/2 c. chopped broccoli florets
2 c. chicken, grilled and cut into small cubes 
Rumbi Rice (see recipe below)
 Hawaiian Teriyaki Sauce (see recipe below)

Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli. Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

Hawaiian Coconut Rice with Red Beans 
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.

If you don't have a rice cooker... Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender. 

 Hawaiian Teriyaki Sauce:
3/4 c. Mr. Yoshida's teriyaki sauce 
1 tsp. soy sauce
1/2 tsp. chili garlic sauce 
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine Yoshida's, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida's sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida's to it)


Adapted from: Favorite Family Recipes
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{Chicken Coconut Curry}

This is the most Authentic tasting curry dish that I have ever made from home. It was great! My new favorite curry dish. It was really simple, and turned out to be a huge hit with my whole family.

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2-3 Tbsp. curry powder
1/4-1/2 tsp. cayenne (I did a 1/4 and it had a little kick)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 golden potatoes, cut into chunks
1 (14 ounce) can light coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
1/2 bunch cilantro, chopped
3 tablespoons sugar
Jasmine rice (cooked)

Season chicken pieces with salt and pepper. Heat oil, curry powder, and cayenne in a large skillet over medium-high heat for five minutes. Stir in onions and garlic, and cook 10 minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Add potatoes, then add coconut milk, tomatoes, tomato sauce, chopped cilantro, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. Serve with Jasmine rice and garnish with cilantro.

Adapted from: Favorite Family Recipes

{Dad's Pineapple and Chicken Rice}

This is one of my dads recipes and I haven't had it since I moved away. So when I got the recipe from him and made it, my husband was way excited. We have missed this wonderful dish. I had no idea that it was so easy. This meal is one of our top favorite family recipes. Thanks dad!!














2 tsp olive oil
3-4 boneless skinless chicken breasts, cut in bite size pieces
1 green bell pepper, cut into bite size pieces
1 can pineapple chunks with juice
1/4 cup soy sauce
1/2 tsp chinese five spice (I use the McCormick brand)
2 cups jasmine rice

Cook the 2 cups of rice according to package directions.
While the rice is cooking in a large frying pan, heat up olive oil and add chicken chunks. Cook on medium-high heat until almost cooked through. Add the green bell pepper and cook along with the chicken until the chicken is cooked and starting to brown. Add the soy sauce, the pineapple along with the juice and the chinese five spice in with the chicken and stir to coat. Once the rice is done add the rice into the pan and stir. Cover with a lid and let heat through on low for about 8-10 minutes or until the green pepper is tender.

{Chipotle-Lime Chicken with Jamaican Rice}

This meal was really good. My husband loved it. It has some spice to it. If you aren't a fan of spicy food add a little less adobo sauce. But I loved the flavor combination so much. It comes together very well. Yummy!
















1 cup sliced onion
1 cup chopped celery
1 cup chopped carrots
4 pounds skinless chicken thighs or boneless chicken breasts
Salt and freshly ground black pepper
1 (15-ounce) can tomato sauce
1/4 cup lime juice
1 tablespoon minced chipotle chiles in adobo sauce with 1 teaspoon sauce from can
2 cloves garlic, minced
1 avocado, diced
1/4 cup chopped fresh cilantro leaves
Lime wedges, for garnish

Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs or breasts with salt and pepper and arrange over vegetables.

In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.

Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

Jamaican Rice:
2 cups Jasmine Rice
1 (14-ounce) can coconut milk
1 1/4 cup water
1 (15-ounce) can red beans, drained
1 teaspoon dried thyme
1/2 teaspoon finely grated lime zest
1/4 cup chopped scallions
1 tsp salt


In a medium saucepan, combine rice, coconut milk, water, beans, thyme, salt, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low, cover and simmer 20-25 minutes, until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.

Serve the chicken over the rice, topped with avocado and cilantro and garnished with lime wedges

*Adapted from Robin Miller

{Black Beans and Rice}

This is a great dish! I could eat this on a daily basis and be fine with it. Everything goes into one pot too, so it's simple. This is another recipe adapted from weight watchers, so it is a nice and healthy, but hearty dish! You can really serve it over any rice you like, I thought it went really well with jasmine rice and that seems to be the rice we have on hand the most. Enjoy!















4 teaspoons olive oil
1 green bell pepper, seeded and chopped
1 onion, finely chopped
5-6 cloves garlic, finely minced
2 (15oz) cans black beans, rinsed and drained
1 (14.5oz) can diced tomatoes
1 1/2 cup chicken broth
3/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon dried oregano
1/2 cup water
1 1/2 tsp salt
2 tablespoons finely chopped fresh cilantro
4 cups jasmine rice, cooked



In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender, add in the garlic last and cook for about a minutes. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes to an hour. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.

Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.

{Cilantro Flavored Rice}

We eat rice as our side more than anything else, so I like to find new ways to serve it. It seems like I always have Cilantro in my Fridge and we love the Cilantro Lime Rice but I wanted to switch it up a bit...This is really tasty, I love the added garlic and onion flavor.













1 cup long grain rice
2 Tbs olive oil
1 1/2 cups chicken broth
2 Tbs chopped onion
1 garlic clove
about 9 sprigs of fresh cilantro, chopped

Heat oil in a medium sauce pan over medium heat, add the rice and onion, let that cook for about 2-3 minutes. Pour in the chicken broth, six cilantro sprigs chopped and garlic. Season with salt. Cover and turn down the heat to low and cook for about 20 minutes until fluffy. Serve with a little extra cilantro if desired.

{Lemon and Thyme Rice}

I love trying new rice recipes because I love rice, we eat a lot of rice around here. This recipe is so simple and turns out fabulous.
















1 tablespoon butter
1 cup uncooked white rice
1 14.5 oz. can chicken broth
1 Tbs fresh lemon juice
1 Tbs dried thyme
1 tsp salt


Melt butter in a medium saucepan over medium-high heat, and stir in the rice. Cook rice, stirring frequently, until browned, about 5 minutes.
Mix chicken broth, lemon juice, thyme and salt into the rice. Cover, and reduce heat to low. Cook 20 minutes, until liquid has been absorbed. Fluff with a fork before serving.

{Mexican Beef with Rice}

I love any good Crock pot meal. They are just too easy and so good. This has a ton of flavor and the round steak gets so tender. Its definitely a family fav!

















1 1/2 pound round steak cut into bite size pieces
1/4 tsp black pepper
1/2 tsp garlic salt
1 Tbs chili powder
1 Tbs prepared mustard just in your fridge
1 chopped onion
1 beef bouillon cube
1 can diced tomatoes
1 can kidney beans drained

Cut up the uncooked meat and place it in the crock pot. Mix with garlic salt, pepper, chili powder and mustard. Cover with onion, bouillon cube, and tomatoes. Top with beans. Cover and cook on low for 6-8 hours. Serve over white rice. I usually always serve with Jasmine Rice cause its my favorite!

{Poppy Seed Chicken}

This dish is a family favorite. Even little kids will eat this all up. YUMMY!














6-8 Chicken Breast (Cooked and Shredded)
1 can cream of chicken soup
2 cups sour cream
1 1/2 cups shredded swiss cheese
2 cups ritz crackers, crushed
5 Tbs melted butter
1 Tbs poppy seeds

Mix cream of chicken soup and sour cream together. Pour over shredded chicken and mix that up. Pour it in to a 9x13 inch greased baking dish and sprinkle the top with the shredded cheese. In another bowl mix the crushed crackers with the melted butter and poppy seeds and spread on top. Bake at 350 degrees for 25-30 minutes. Serve over rice.

{Spanish Rice}

This rice is really good and pretty authentic tasting. The cumin and cilantro add a lot of flavor. Try it and let me know what you think :)




















1 cup long grain white rice
1 Tbs vegetable oil
1 1/2 cups chicken broth
1 cup of chunky salsa (depends on preference)
1 chicken bouillon cube
1/2 tsp cumin
1/2 chopped fresh cilantro
1 garlic clove, minced
salt and pepper to taste

In a medium sauce pan, cook the rice in oil over medium heat for about 3 minutes. Pour in the chicken broth and bring to a boil, stir in the salsa. Season with bouillon cube, salt and pepper, cumin, cilantro and garlic. Bring to a boil, cover and reduce to low heat. Cook for 20 minutes.