Chef Boy I Be Illinois Seventies Spanish Rice Recipes
SPANISH RICE
Learn how to make Authentic Spanish Rice aka Mexican Rice at home! Ready in less than 35 minutes. The perfect side dish to go alongside beef, chicken or fish!
Provided by Kelley Simmons
Categories Side Dish
Time 35m
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium high heat and melt butter.
- Add in rice and cook until lightly browned, stirring frequently, 2-3 minutes. Add in onion and saute for 2-3 more minutes, stirring frequently or until slightly golden brown.
- Add in garlic, cumin, chili powder and oregano. Saute for one minute. Pour in the chicken stock, fire roasted tomatoes and bay leaf.
- Bring to a boil then reduce to a simmer. Cover and simmer for 15-20 minutes or until the rice is tender. (Refer to the back of your rice, some cook times are shorter or longer depending on what rice you choose)
- When the rice is done fluff with a fork and season with salt and pepper to taste. Serve immediately!
Nutrition Facts : Calories 271 kcal, Carbohydrate 46 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 264 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CHEF-BOY-I-BE ILLINOIS' BAKED FISH STICKS
Inspired by Eating Well Magazine and my partner's desire for fish and chips, here's a quick and delicious recipe for fish sticks. The whole grain coating with lemon zest provides that crunchy coating we expect with fish sticks and keeps the fish nice and moist. But, without all the oil typically used to fry fish, this is much healthier. We both thoroughly enjoyed these using perch fillets, but I think it would work equally well with a number of other fish. Served with oven baked potato wedges and mixed vegetables.
Provided by Chef-Boy-I-Be Illin
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F Set a wire rack on a baking sheet and coat with cooking spray.
- Place breadcrumbs, cereal flakes, lemon zest, garlic powder, paprika, salt and pepper in a food processor or blender and process until finely ground. Transfer to shallow dish.
- Place flour in second shallow dish and egg beaters in a third shallow dish. Dredge each fillet in the flour, dip it in the egg beaters, and then coat all sides with the breadcrumb mixture. Place on the prepared rack. Coat both sides of the breaded fish with cooking spray.
- Bake until the fish is cooked through and breading is golden brown and crisp, about 10 to 15 minutes.
Nutrition Facts : Calories 300.7, Fat 2.9, SaturatedFat 0.6, Cholesterol 102, Sodium 628.4, Carbohydrate 39.7, Fiber 3.6, Sugar 3.5, Protein 28.3
SPICY SPANISH-STYLE RICE
This Spanish rice-inspired spicy tomato rice recipe is super easy to make and is always a crowd-pleaser. When was the last time you had Spanish rice? You can substitute paprika for the chili powder.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in a pot over medium-low heat. Stir rice, jalapeno, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.
- Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes. Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 39.1 g, Cholesterol 4 mg, Fat 2.1 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 435.5 mg, Sugar 1.1 g
CHEF-BOY-I-BE-ILLINOIS' BREAKFAST CHOPS
But they're not for breakfast! I don't know why they're called breakfast chops, but they're very thin loin chops that come 4-5 to a 1/2 pound package. My partner's mother made these when he was growing up and he requests them often. I make dark gravy, rather than the typical milk gravy, to go with them. This is a very quick and satisfying cool weather meal.
Provided by Chef-Boy-I-Be Illin
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Season the chops well and fry on both sides in oil until brown and crispy.
- Combine ingredients for gravy using whisk and pour over chops in pan.
- Cover and let simmer 10 minutes.
- Remove chops and thicken gravy with corn starch and water to desired thickness.
- Gravy is good over mashed potatoes, rice or noodles.
Nutrition Facts : Calories 324.7, Fat 17.9, SaturatedFat 5.5, Cholesterol 76, Sodium 752.5, Carbohydrate 8.3, Fiber 0.7, Sugar 1.9, Protein 23.5
CHEF-BOY-I-BE ILLINOIS' PUMPKIN CHICKEN CHOWDER
Fall weather has arrived in Central Illinois, and along with the chillier temperatures comes a desire for hearty and warming soups. The pumpkin patches are doing a brisk business and made me think of of pumpkin soup. Hope you like this hearty, main dish chowder! I like to use ground chicken, but cubed chicken breasts also work well.
Provided by Chef-Boy-I-Be Illin
Categories Chowders
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in stockpot.
- Add chicken, onion, bell pepper and garlic. Cook until chicken is done.
- Stir in broth, pumpkin, corn, rice, basil, salt and pepper.
- Reduce heat and simmer for 30 minutes or until rice is tender.
- Nice served crusty bread and a fruit salad.
Nutrition Facts : Calories 345.4, Fat 7.3, SaturatedFat 1.6, Cholesterol 53, Sodium 1215, Carbohydrate 44.9, Fiber 3.5, Sugar 5.2, Protein 26.4
CHEF-BOY-I-BE ILLINOIS' SAUCY CHICKEN CUTLETS
This recipe was in our local paper 15 years ago. I clipped it out and it has become a favorite because of it's versatility (you can use chicken, turkey, or fish), it's ease, it's mouthwatering taste, and it's healthfulness. Try it, I think you'll agree!
Provided by Chef-Boy-I-Be Illin
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pound chicken breasts to 1/4 inch thickness.
- Brown on both sides in olive oil.
- Add remaining ingredients and simmer for 15 to 20 minutes for flavors to meld.
- Remove cutlets to warm serving tray.
- Add 2 tablespoons corn starch mixed with 1/2 cup water to mixture in pan to thicken. Add slowly and allow to thicken. Add only as much to thicken to your taste.
- Serve the sauce over the breasts and rice, potatoes, or noodles.
- Enjoy!
Nutrition Facts : Calories 251.8, Fat 5.2, SaturatedFat 0.9, Cholesterol 68.4, Sodium 300, Carbohydrate 10.8, Fiber 2.3, Sugar 5.5, Protein 30.1
CHEF-BOY-I-BE-ILLINOIS' SEVENTIES SPANISH RICE
How many of us remember this dish our Mother's used to make? I have fond memories of it, but wanted to bring it into the 21st century with a couple twists on ingredients and make it healthier by using ground turkey rather than ground beef. I made this last night, and my partner thought it was so good that he took leftovers in for lunch today! I think it tastes just as good as the original, how about you?
Provided by Chef-Boy-I-Be Illin
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- NOTE: If you are using something other than brown rice, please read the package directions and adjust the rice/liquid ratio and cooking time accordingly.
- Add ground turkey breast, onion, garlic and 1/3 cup wine to skillet and cook over medium high heat until turkey is no longer pink and has crumbled. You will need to constantly stir to break the meat up. The wine will help you achieve this without the addition of oil to the very lean meat.
- Add remaining ingredients and simmer, covered, until rice is tender, approximately 45 minutes.
- Serve with a side salad and you've got a nice comfort meal that will remind you of the seventies!
Nutrition Facts : Calories 323.7, Fat 2.4, SaturatedFat 0.5, Cholesterol 70.4, Sodium 89.7, Carbohydrate 34, Fiber 2.9, Sugar 2.8, Protein 31.7
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