Churchcookbookmexicanrice Recipes

CHURCH COOKBOOK MEXICAN RICE

Church Cookbook Mexican Rice image

Make and share this Church Cookbook Mexican Rice recipe from Food.com.

Provided by Diane C 2

Categories Long Grain Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup butter
2 -3 green onions, and tops sliced
1/2 red pepper, chopped
1 garlic clove, minced
1 cup uncooked rice
1 tomatoes, skinned and thinly sliced
1/2 cup tomato sauce
1/4 teaspoon black pepper
salt
1/4 teaspoon ground cumin
2 cups chicken stock
1 chicken bouillon cube
1/4 cup peas, fresh (optional) or 1/4 cup frozen peas (optional)

Steps:

Saute the onions, red pepper and garlic in the butter for about 5 minutes. Add the uncooked rice and toast for about 2-3 minutes. Add the rest of the ingredients, stir and simmer over low heat for 20 30 minutes until most of the liquid is absorbed. It should be moist but not runny.

Nutrition Facts : Calories 230, Fat 9.1, SaturatedFat 5.2, Cholesterol 22.8, Sodium 450.9, Carbohydrate 31.9, Fiber 1.4, Sugar 3.3, Protein 5

SOUTHERN "CHURCH" RICE

Southern

My family has dubbed this my "church" rice since my congregation asks me to make it for all church occassions. This tastes wonderful beside a moist baked chicken with gravy covered over both, (don't forget the greens!) I also highly suggest that you have a food chopper or processor for this one--but it's okay to hand chop. This one is a staple for our Sunday dinners, but please be aware I have a very large family. Please reduce recipe by half if serving for 4 or less.

Provided by Monica McMillan

Categories Rice

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

16 ounces Uncle Ben's converted brand rice
1 lb boneless skinless chicken thighs
1 medium onion
1 (8 ounce) can chicken stock (okay to use bouillon cubes)
1/2 cup salted butter
1/2 teaspoon black pepper (add more if preferred)
salt (to taste)
4 cups water

Steps:

Boil thighs in 4 cups of water until cooked thoroughly -- usually 1/2 hour. (I usually salt and pepper water.).
Drain thighs in strainer (with bowl underneath to reserve broth.).
Chop onion in food chopper (Or dice if doing by hand). Set aside.
Cut thighs (once cooled) in portion that will allow chopper to easily shred.
Chop thighs in food chopper or dice if doing by hand.
Add slice of butter to medium sized pan on high heat, add onions. Cook for 1 minute.
Add shredded/diced chicken and pepper to cooked onions. Cook for an additional minute.
Add rest of butter, can of broth, reserved broth from chicken thighs (after boiling time usually a total of 5 cups of water for full box - add more water if necessary), and rice.
Stir until rice is broken up. (best to add more pepper, if desired, at this time).
Bring rice to a boil.
Reduce heat to medium-low apply a tight lid and cook for 20 minutes until water is absorbed.
Remove from heat, cool for 5 minutes, and then fluff with fork.
Best served with chicken gravy.

Nutrition Facts : Calories 402.9, Fat 14.6, SaturatedFat 8, Cholesterol 78.6, Sodium 179.7, Carbohydrate 49.5, Fiber 1.3, Sugar 1.1, Protein 16.6

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