Best Company Rice Recipes

COMPANY RICE

Steps:

• In a large saucepan, saute the celery, carrot and onion in butter until tender. Stir in broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Add long grain rice; cover and simmer 20 minutes longer. Stir in cherries; cook until the liquid is absorbed, about 5 minutes longer. Just before serving, stir in pecans.

COMPANY'S COMING CHICKEN AND WILD RICE CASSEROLE

Steps:

• 1. Prepare rice mix according to pkg. instructions.
• 2. Meanwhile, saute onions in butter until translucent and tender. Remove onions from heat and stir in flour. Mix well until all trace of flour disappears. Drain mushrooms, reserving liquid, and add enough chicken broth to mushroom liquid to make 1 1/2 cups.
• 3. Gradually add liquid to onion/flour mixture and then add cream stirring until mixture is thickened.
• 4. Add rice, mushrooms, chicken, pimento, parsley, salt and pepper.
• 5. Prepare a 2 qt. casserole and add chicken mixture. Sprinkle with almonds.
• 6. Bake at 350 degrees F for 25-30 minutes or until heated through.

"COMPANY'S COMING" RICE

Steps:

• Preheat oven to 350 degrees.
• Place rice, uncooked, in a baking dish.
• Pour in soups, add water chestnuts.
• Cut butter into chunks and drop onto soups.
• Bake uncovered for 45 minutes or until it is bubbling and top has browned.

COMPANY SPANISH RICE

Steps:

• 1. In medium saucepan, melt butter. Add onions, bell pepper, carrots, celery and rice. Cook and stir over medium heat until rice is lightly browned and vegetables are tender. Add stewed tomatoes, tomato sauce, water, salt, pepper, chili powder, cumin, garlic powder, cayenne and bacon pieces. Mix well. Bring to a boil. Cover saucepan with tight fitting lid, lower heat and simmer for 30 minutes or until rice is tender and liquid is absorbed; stirring occaisionally.

BARLEY & RICE PILAF FROM COMPANY'S COMING

Steps:

• Preheat oven to 350*.
• Heat 1 tbsp of oil in a large frying pan on medium heat.
• Add celery, onion and garlic and cook for 5 - 10 minutes or until the onion has softened to your liking -- or not :).
• Transfer to a 3 quart casserole dish.
• Heat the remaining tablespoon of oil in the same frying pan, and add the barley and rice.
• Heat and stir for about 5 minutes, or until the grains start to turn golden brown.
• Add this to the onion mixture, along with the water, carrots, bouillon, parsley and pepper. Stir well.
• Bake, covered, for about 2 hours or until the barley is tender and liquid absorbed.

COMPANY RICE

Steps:

• Put washed rice in a 2 quart casserole.
• Add remaining ingredients and stir well.
• Cook, covered, at 350 for 30 minutes; uncover and stir well.
• Replace lid and continue to cook for another 30 minutes.

COMPANY CHICKEN AND RICE

Steps:

• 1. boil the chicken breasts in the water with 1/2 of the chopped garlic and all celery until fully cooked, drain and reserve the liquid/broth. Allow the chicken to cool. You can do this the night before if you want to.
• 2. Add 4 cups of broth to a pan, add rice and bring to a boil, then turn down to a simmer, cover the pan. Simmer until the rice is cooked and tender.
• 3. add 1/2 cup butter to large skillet add the onion, green pepper S&P, remaining garlic and start to saute.
• 4. Shred the chicken breasts from the bone and chop into bite size pieces place in the large skillet with the veggies. (electric skillet works great for cooking and serving)
• 5. Add remaining 1/2 cup butter and cooked rice to the chicken. You may want to add more broth if it is dry.
• 6. Here is the easy method replacements - You may use instant rice which cuts down on the cooking time. (follow the box directions but use broth not water) Use a rotisserie chicken meat picked from the bones, 3 cans of chicken broth (or a large container) The butter adds such a delicious flavor I would keep that in the recipe.
• 7. Gently stir and allow the flavors to mingle for about 10 minutes before serving. Sprinkle with parsley or thyme.

COMPANY WILD RICE

Steps:

• In a large saucepan, combine broth and rice. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until rice is tender and liquid is absorbed., Meanwhile, in a nonstick skillet coated with cooking spray, cook onion in butter for 2 minutes. Stir in the mushrooms; cook 2 minutes longer. Add the flour, garlic salt, parsley flakes and pepper. Gradually stir in cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in rice., Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until heated through. Just before serving, sprinkle with almonds.

BUD'S SPECIAL RICE FOR SPECIAL COMPANY

Steps:

• Rinse the rice under cold water in a fine mesh sieve. Set aside to drain. I always do this step first thing in the morning or as early in the day as possible.
• In a medium saucepan, bring the water and salt to a boil.
• Add the rinsed rice and boil uncovered on high heat for 2 minutes.
• Cover the pan, reduce the heat to low and simmer for 20 minutes. The water should have absorbed after twenty minutes. Turn the heat off, keep the pan on the burner and let stand for 10 minutes. Note: I left the rice to stand a total of 20 minutes while I prepared the rest of the meal.
• Melt the butter (or butter/olive oil) in a frying pan. Sautè the pine nuts and *ground cinnamon (or cinnamon stick) until the pine nuts are light golden. Watch this step carefully because pine nuts burn easily (and they cost a pretty penny here so I am extra careful!). *If you choose ground cinnamon, only sautè 3/4 teaspoon of it and save the remaining 1/4 teaspoon cinnamon for sprinkling on top of the rice just before serving.
• Transfer the rice to a serving dish or platter, drizzle the toasted pine nuts/butter mixture over the rice and garnish with the cinnamon stick or a dusting of ground cinnamon. Sprinkle with freshly grated black pepper.
• Prep time includes setting the rice aside to stand after cooking.

COMPANY CHICKEN AND RICE

Steps:

• Preheat oven to 300°.In a large bowl, mix soups and butter set one-third of the mixture aside. To mixture remaining in bowl, add converted rice, wild rice mix, wine, water, and 1/4 teaspoon paprika. Stir to combine. Spoon into a shallow 2 1/2 -quart casserole dish.Spread water chestnuts over rice mixture. Remove skin from chicken if desired. Arrange chicken pieces in a single layer on top. Sprinkle with pepper. Coat chicken with reserved soup mixture. Sprinkle with paprika.Cover and bake 2 hours. Uncover and bake 1/2 hour longer or until chicken is no longer pink when cut along bone and rice is tender.*If rice mix contains a seasoning packet, add seasoning along with rice.

COMPANY RICE AND BEANS

Steps:

• 1. Prepare rice according to package directions 2. Heat oil in large skillet, add onion and garlic, saute until soft. 3. Add tomatoes, zucchini, and oregano. Cover skillet, and simmer about 5 min or until veggies are soft. 4. Add beans, and simmer until heated through. Season. 5. To serve, spoon bean mixtureover hot rice, sprinle with cheese.

COMPANY CHICKEN-RICE BAKE

Steps:

• Preheat oven to 300°. Grease a 3-quart oblong baking dish.In baking dish, layer half of the rice, all of the chicken, celery and remaining rice.In a medium bowl, mix 2 cups water, soups and sherry or water until smooth. Pour over rice. Sprinkle with cheese.Cover and bake for 2 hours or until chicken and rice are tender.To serve, lift chicken to surface of rice mixture. With a fork, stir rice and sauce lightly around edges to blend. Sprinkle chicken with paprika and almonds. Garnish with celery leaves.