Tag Archives: Rice

Mango Sticky Rice

21 Jul

I love mango sticky rice. Let me rephrase that…I LOVE MANGO STICKY RICE!!!

I’ve got 2 versions of this scrumptious dessert (I use the term ‘dessert’ very loosely, because I eat it for every meal until its gone). One is a little more complex and takes a few extra ingredients – but it’s totally worth it. However, there are days where I just don’t have half of that stuff 🙂 so I have the cheater version too. But the cheater version is almost just as good! Only the teeniest, tiniest of difference (which means that I make the cheater version more often :)). If mangoes are out of season, you can substitute with bananas and/or pineapples.

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Ingredients:

1 cup Jasmine or Glutenous Rice (found in Asian aisle in the grocery store)

1 3/4 cup water

1 ripe mango

1 Tbsp brown sugar

1 can coconut milk

1/4 + pinch of salt

1/4 cup granulated sugar

2 tsp coconut flavoring

1 tsp vanilla

2 tsp cornstarch dissolved in 2 Tbsp water

Soak the sweet rice in 1 cup of water for 20 minutes, up to 1 hour. When done soaking, add 3/4 cup more water, plus 1/4 can coconut milk, 1/4 tsp salt, 1 tsp coconut flavoring, and 1 Tbsp brown sugar. Stir this into the rice. Cook in rice cooker or over stove top.

Sauce:

Warm the rest of the can of coconut milk together with 1/4 cup sugar, pinch of salt, 1 tsp coconut flavoring, and 1 tsp vanilla over medium heat. Add cornstarch mixture (dissolved in water) to the sauce and stir to thicken slightly. As it thickens, turn heat down to low. Remove from heat when thickened. Pour sauce over cooked rice and mix completely. Allow to sit for a few minutes to let the rice absorb the sauce. Serve immediately with sliced mangos.

Quick Version:

1 cup uncooked Jasmine or Glutenous Rice (found in Asian aisle in the grocery store)

1 can coconut milk

2/3 cup sugar

1/2 tsp salt

1 ripe mango

Cook rice as directed on bag/box (can cook on stove top or in a rice maker). Meanwhile, in a small saucepan, combine coconut milk, sugar, and salt. Boil for 3 minutes, stirring frequently. Remove from heat. Add the hot coconut milk sauce to the cooked rice. Stir until mixed. Slice mangos and top rice. Serve immediately.

 

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Cheesy Chicken and Rice Skillet Dinner

1 Apr

Watching the movie ‘Frozen’ the other day, I paused it on the part where Rapunzel and Eugene make a little guest appearance at the coronation. My kids were so excited! We had to rewind that 2 second clip at least ten times. 🙂 And then they remembered how much they liked the movie ‘Tangled’ and wanted to watch it too! “Frying pans…who knew?”

I’m going to add skillets to the wonderfully versatile world of frying pans. This dinner was so easy and really good! It’s a down-home kind of comfort meal that everyone in my family enjoyed.

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Ingredients:

1/2 lb bacon, cooked and crumbled

4 Tbsp butter

1/2 tsp salt

1/4 tsp pepper

1 1/2 cups chicken broth

1 1/2 cups shredded cheddar cheese

2 cups cooked shredded chicken

4 cups cooked rice

1 cup additional shredded cheddar cheese

Cook bacon, drain and set aside. Reserve 2 Tbsp bacon drippings.

Place butter into a medium saucepan over medium heat. Once melted, whisk in flour, salt, and pepper until smooth and bubbly. Slowly whisk in chicken broth and mix until thickened. Reduce heat to low and stir in 1 1/2 cups of cheese. Reduce heat to a simmer, and set aside.

 

Place reserved 2 Tbsp bacon drippings back into a cast iron skillet. Stir in cooked rice, coating well. Add chicken and cheese sauce, mixing to combine. Top with 1 cup cheese, then top with crumbled bacon. Place under oven’s broiler for 3-5 minutes until cheese is melted.photo 3

Chipotle Burrito

30 Jan

I made these burritos out of left overs: left over stew beef, left over rice, left over black beans, left over salsa…But these left overs got a pretty fancy make over. Yay for left overs that don’t taste like left overs any more.

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Ingredients:

Chipotle Steak:

1 tsp oregano

1/2 tsp cumin

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp red pepper

pinch of salt and pepper

2 tsp vegetable oil

1 lb steak

Combine oregano, cumin, garlic powder, onion powder, red pepper, salt, and pepper. Rub spice mixture over steak, along with vegetable oil. Refrigerate while preparing other ingredients.

Rice:

2 cups cooked rice

1 1/2 Tbsp lime juice

1 tsp vegetable oil

2 Tbsp cilantro or parsley

1/4 – 1/2 tsp salt

Drizzle lime juice and oil over the top of warm rice, sprinkle with 2 Tbsp cilantro and salt. Fluff with a fork.

Pico De Gallo:

4 roma tomatoes, cored and diced small

1 cup finely diced red onion

1 jalepeno, seeded and minced

2 Tbsp chopped cilantro

In a small bowl, combine the tomatoes, red onion, jalepeno, and cilantro.

black beans, rinsed, drained, and warmed

sour cream

tortillas

Heat grill to medium-high. Coat grill with non-stick spray and cook steak about 4 min per side, or to your liking. Transfer to a cutting board and let rest for 5 min. Slice thinly against the grain

Warm tortillas and fill with rice, then steak. Top with black beans, pico de gallo, and sour cream. Roll and enjoy!

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Original recipe: www.veryculinary.com/2013/07/22/chipotle-steak-burrito/

 

Garlic Herb Rice

31 Aug

If the world ever ran out of rice, my family might die. My kids might be ok – they are young enough that they would learn to adjust. But my husband, he’d be a goner for sure. I like this rice because it’s simple – surprise! 🙂 It’s kind of like a homemade version of Rice-a-Roni, but better than the boxed version, of course. I find the boxed mixes tend to have a mushy texture, so homemade wins hands down in my book. And it’s a nice little departure from just plain white rice on those night you feel like being a hair more adventurous.

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Ingredients:

1 Tbsp butter

1 cup uncooked rice

1/4 tsp onion powder

1/2 tsp garlic

1/4 tsp basil

1 (14.5 oz) can of chicken broth

Melt the butter over medium heat in a saucepan. Add rice, onion powder, garlic, and basil. Stir occasionally until rice is slightly browned – about 5-7 minutes. Add chicken broth. Let mixture come to a boil then reduce heat to low, cover, and let simmer for about 20 minutes or until the liquid is absorbed and rice is soft.