Churchcookbookmexicanrice Recipes
CHURCH COOKBOOK MEXICAN RICE
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
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
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
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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