Baked Mexican-Style Rice

• 1 cup rice, rinsed
• 1 3/4 cups boiling water
• 4 tablespoons diced potato
• 4 tablespoons frozen mixed vegetables
• 1 teaspoon salt
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 1/2 teaspoons ground cumin
• 2 teaspoons tomato paste
• 2 teaspoons chicken bouillon paste

Combine all ingredients in 13x9 baking dish. Cover with foil. Bake at 375 degrees F for 22-27 minutes. Rest 5 minutes before removing foil. Fluff with a fork.

1/2 recipe:

• 1/2 cup rice, rinsed
• 7/8 cup boiling water
• 2 tablespoons diced potato
• 2 tablespoons frozen mixed vegetables
• 1/2 teaspoon salt
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 3/4 teaspoon ground cumin
• 1 teaspoon tomato paste
• 1 teaspoon chicken bouillon paste

Combine all ingredients in 8x8 baking dish. Cover with foil. Bake at 375 degrees F for 22-27 minutes. Rest 5 minutes before removing foil. Fluff with a fork.

Mom's Sausage Rice Casserole

 Passed down from my grandma <3

• 1 pound bulk sausage
• 1 cup chopped celery
• 1 cup chopped onion
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 1/4 cup? soup can water
• 1 cup uncooked regular white rice
• Onion powder

No extra salt!

Brown sausage in skillet; drain well. Combine with all other ingredients; stir gently to mix. Spoon into a large casserole; cover and bake at 325 degrees for 2 hours. Serves 10 to 12.

 

Mushroom & Bacon Rice

•  2 slices thick-sliced bacon, cut into pieces (may use 3-4 regular slices of bacon)
• ½ onion, minced
• 1 ½ cups sliced mushrooms, cut into pieces
• 1 teaspoon minced garlic
• 1 cup rice, uncooked (I used long-grain white rice)
• 3 cups chicken broth
• ⅛ teaspoon dried thyme leaves (I used dried sage)
• ⅔ cup shredded Parmesan cheese (I used just under 1/4 cup of the green can stuff)

Fry the bacon in a large skillet until browned and crisp. Spoon bacon onto a paper towel lined plate, reserving 1 tablespoon bacon grease in the skillet. Saute the onion in the grease until softened. Add the garlic and saute until fragrant. Add the mushrooms and saute until mushrooms start to release their juices. Add the rice, chicken broth, thyme and bacon to the skillet. Add black pepper, to taste. Stir until combined. Cover skillet tightly with a lid. Simmer for 20-25 minutes, until rice is tender and broth is absorbed. Add cheese and stir until melted.

Inspired by this recipe.

Restaurant-Style Mexican Rice

• 1/4 cup diced onion
• 2 tablespoons oil
• 1 cup uncooked white rice
• 3 1/4 cups hot water
• 1/4 cup diced potato
• 1/2 cup frozen mixed vegetables, thawed
• 2 cubes Knorr Caldo de Pollo bouillon* 

In a large non-stick frying pan, saute onion in oil on medium-high heat for 2 minutes. Add the rice and saute the rice until lightly toasted. Add water, bouillon, potato, and vegetables and bring to a boil. Turn down to a simmer and put the lid on, leaving about a 1/4 inch gap for steam to escape. Cook for 25-27 minutes, until all the water is absorbed and the rice is tender. To make fluffier rice, remove lid after removing from heat and allow to rest for 10 minutes before fluffing with a fork.

*The Knorr Caldo de Pollo bouillon cubes are commonly found in the Hispanic food section.

Baked Oatmeal Cups

• 2 eggs
• 1 cup brown sugar
• 3/4 cup unsweetened applesauce
• 1 1/2 cups whole milk
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 3 cups old fashioned (rolled) oats
• 2 teaspoons baking soda

Mix all ingredients; allow mixuture to rest for 30 minutes. Preheat oven to 350 degrees F. Spray muffin tin with non-stick spray. Place 1/4 cup of mixture in each well. Bake for 30 minutes.

1/2 batch ingredients:

• 1 egg
• 1/2 cup brown sugar
• 3 fluid ounces (3/8 cup) unsweetened apple sauce
• 3/4 cup milk
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 1 1/2 cups old fashioned (rolled) oats
• 1 teaspoon baking soda

Oven-Baked Mushroom & Bacon Risotto

• 2 slices OSCAR MAYER Bacon
• 1 onion, finely chopped
• 1/2 lb. portobello mushrooms, gills removed, mushroom caps and stems chopped
• 1 cup Arborio rice, uncooked
• 2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
• 1/8 tsp. dried thyme leaves
• 1/4 tsp. ground black pepper
• 2/3 cup KRAFT Shredded Parmesan Cheese

1. Heat oven to 300ºF.
2. Place 2-qt. casserole in oven to warm. Meanwhile, cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
3. Add onions to drippings in skillet; cook and stir 3 min. Add mushrooms; cook 10 min. or until mushrooms release most of their liquid, stirring occasionally. Add rice; cook and stir 1 min. Stir in broth, thyme and pepper; bring just to simmer. Remove from heat. Crumble bacon; stir into rice mixture. Spoon into warmed casserole; cover.
4. Bake 30 to 35 min. or until rice is tender and most of the liquid is absorbed. Add cheese; stir until melted.

Link to original recipe on Kraft.com here.

Cook's notes: I have never eaten risotto before so I cannot compare to the traditional way you make it. However, this is nice and creamy, like I hear risotto described.

I bought the Arborio rice to make this and will keep experimenting with it. When I have used it up, I want to try to adapt these flavors to use with regular rice. It won't be creamy but I hope it will taste good!

Quinoa Enchilada Casserole

• 1 cup quinoa (raw)
• 1 can (10-ounce) mild enchilada sauce
• 1 can (4.5-ounce) chopped green chiles, drained
•  1/2 cup corn kernels (frozen or canned)
• 1/2 cup canned black beans, drained and rinsed
• 2 tablespoons chopped fresh cilantro leaves
• 3/4 teaspoon cumin
• 3/4 teaspoon chili powder
• Salt and freshly ground black pepper, to taste
• 3/4 cup shredded cheddar cheese, divided
• 3/4 cup shredded mozzarella cheese, divided
• 1 avocado, halved, seeded, peeled and diced
• 1 Garden tomato, diced

1. Cook the quinoa according to the package directions, allowing it plenty of time to set as the directions indicate. Once the Quinoa is ready add the enchilada sauce, green chilies, corn, black beans, fresh cilantro, cumin, chili powder, salt & pepper, half of the cheddar cheese and half of the mozzarella cheese. Mix well until the ingredients are well incorporated.
2. Spread the mix into a 9"x13" baking dish that has been sprayed with non-stick cooking spray. Top with the remaining cheeses and bake at 400F for 15 minutes, until it's heated through. 
3. Top with freshly diced tomatoes and avocado pieces. Serve Immediately.

Cook's notes: I added more black beans and corn than the recipe called for. I did not have the green chilies or the fresh cilantro in my pantry so I had to leave them out, although I am anxious to try this dish with them! I made my own enchilada sauce. (Recipe to follow soon!)

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Link to original recipe found on GroceryBudget101.com here.

Basic Quinoa

I learned to cook quinoa from Mrs. Alana in this video. She is cooking a healthy dinner so please try the other dishes she makes on this video. The quinoa tutorial begins about 3:15. Here's the written recipe:

• 1 cup quinoa, uncooked
• 1 1/2 cups water or broth

1. Rinse the quinoa well! Place water and rinsed quinoa in a saucepan with a tight-fitting lid. Add a small amount of salt (quinoa absorbs salt easily).
2. Place a piece of aluminum foil on top of pot and put lid over this. 
3. Bring quinoa to a boil, then reduce heat to a simmer. Simmer for 15 minutes.
4. Let stand, covered, for an additional 10 minutes. Fluff with fork.