Mexican Sour Cream Rice

adapted from Mum's The Word

• 2 cans (14 ounce) chicken broth
• 2 cup uncooked rice - we like Jasmine (NOT MINUTE RICE)
• 2 cup sour cream
• 8 ounces diced green chilies
• 2 cup shredded Monterey jack cheese
• 2 cans (15.25 ounce) corn, drained or 2 cups fresh (yellow or white)
• 1/2 cup cilantro, chopped
• 1/2 teaspoon salt
• 1/4 small can diced jalapenos

1. Preheat oven to 350 degrees.
2. In a large pot, bring the rice and chicken broth to a boil.
3. Once rice begins to boil, cover and reduce heat to low. Simmer for 20 minutes.
4. Spray an 9x13 square casserole dish with non-stick spray set aside.
5. Once rice is done, all chicken broth will be absorbed.
6. Turn off burner and place pot on a cool burner.
7. Add to the rice the sour cream, green chiles, 1 cup Monterey Jack cheese, corn, jalapenos, and cilantro. Mix well.
8. Season with salt and mix again.
9. Pour rice mixture into prepared casserole dish, and top with remaining 1 cup of cheese.
10. Bake uncovered 30 minutes. Cheese will be bubbly and lightly browned.
11. Serve immediately!

This is delicious & spicy (especially the next day).

Cafe Rio Cilantro Lime Rice

By Allie Hoopes

• 1 c uncooked rice
• 1 tsp butter
• 2 garlic cloves, minced
• 1 tsp lime juice
• 1 can (15 oz) chicken broth
• 1 c water
  • Combine in a saucepan. Bring to a boil. Cover and cook on low 15 – 20 minutes or until rice is tender.
• 1 Tbs lime juice
• 2 tsp sugar
• 3 Tbs fresh cilantro, chopped
  • Combine in a small bowl. Pour over hot cooked rice and mix.

Chicken And Wild Rice Casserole

By Market Street

• 2 boxes (6 oz) Uncle Ben’s Wild Rice
• 1 stick butter
• 1 large onion, chopped
• 1 c slivered almonds
• 2/3 c flour
• 1 tsp Creole seasoning
• 4 c chicken broth
• 1 can evaporated milk
• 1 jar (4 oz) diced pimento
• 2 cans canned chicken

Cook rice according to package directions, omitting the butter. Meanwhile, melt the butter in a large heavy pan that can go in the oven (if you don’t have one, at the end put in a buttered 4 quart casserole baking dish) over medium heat. Add onion and almonds and cook until almonds begin to brown lightly, about 4 minutes, stirring often. Stir in flour and Creole seasoning and blend well. Add broth and canned milk and mix well. Cook and stir until thickened and bubbly, about 5 minutes.
Remove from heat and stir in pimento, chicken, and rice. Bled well and spoon into a buttered 2-quart casserole baking dish. Bake for 40 minutes at 375 degrees, or until heated through.

Rice Pudding

By Grandma Clara Dawson

• 3 c milk
• 1/2 c rice
• 1/2 c raisins
  • Cook in double boiler until rice is tender.
• 1/4 c brown sugar
• 1/4 c sugar
• 1 tsp vanilla
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
  • Add to rice and milk mixture.
• 1 egg
• 2 tsp instant vanilla pudding
  • Mix egg and pudding together.  Remove pan from stove and stir into all other ingredients until thickened.

This is one of our favorites.  Grandma Dawson is Grandma Ruth’s Mom and was an excellent cook.

Green Rice

By Sandy Johnson

• 3-4 c cooked rice
• 3-4 celery ribs
• 1 chopped onion (or several chopped green onions)
• 1 pkg chopped broccoli, cooked & drained
• 1 jar cheese whiz
• 1 can cream of mushroom soup
• 3 chicken breasts, cooked (save broth)
• slivered almonds

Sautee onions and celery until soft.

Add rice, chopped chicken, onions & celery, soup, cheese whiz, almonds, and enough broth to make it the consistency you want.

Mix well.  Salt & pepper to taste.  Pour into 9x13 pan.  Bake at 350 degrees until warm and bubbly.