SOUTHERN DIRTY RICE
This recipe has been passed down for generations.
Provided by Kathleen
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Pulse gizzards in food processor, then pulse livers.
- Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).
- Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 41.7 g, Cholesterol 127.4 mg, Fat 3.7 g, Fiber 1.2 g, Protein 11.5 g, SaturatedFat 0.9 g, Sodium 28.8 mg, Sugar 1.2 g
SOUTHWESTERN RICE
I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. -Michelle Dennis, Clarks Hill, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute., Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.
Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 339mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 5g fiber), Protein 7g protein.
BAKED RICE WITH MUSHROOMS
Southern "church lady rice" made with beef consomme, real butter, and mushrooms!
Provided by Family Savvy
Categories Recipes
Time 50m
Number Of Ingredients 5
Steps:
- Place stick of butter in 11 x 13 casserole dish.
- Place in oven; turn temperature to 350 degrees.
- Remove dish when butter is melted.
- Add rice, soups, and mushrooms to dish atop melted butter.
- Stir loosely with fork or spoon so that all rice is dispersed in liquid.
- Place dish in oven and bake for 30-40 minutes or until top is golden.
Nutrition Facts : Calories 127 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 168 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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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