Broccoli Cheese Casserole

Ingredients

• Servings: 8
• 1 (16 ounce) package frozen chopped broccoli
• 2 tablespoons water
• 1 (16 ounce) jar process cheese sauce
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 2 (8 ounce) cans sliced water chestnuts, drained
• 4 cups cooked rice
• 1 (2.25 ounce) package blanched slivered almonds

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease a 2-quart casserole dish.
• place broccoli in saucepan with 2 tablespoons water. bring water to a boil; reduce heat to medium. cover; cook 5 minutes. uncover; cook 2 to 3 more minutes, separating broccoli occasionally. drain well.
• in a small pot, cook cheese and soup together until smooth.
• combine cheese and soup, broccoli, water chestnuts, and rice in the casserole dish. cover with almonds.
• bake at 350 degrees f (175 degrees c) for 30 minutes, or until the casserole is bubbly.

Horchata

Ingredients

• Servings: 2
• 2 quarts hot water
• 1/2 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 1 cup long grain rice
• 1 cup milk
• ice cubes, for serving

Recipe

Preparation Time: 15 mins Ready Time: 3 hrs 15 mins


• pour sugar, cinnamon, and rice into hot water; stir until sugar dissolves. cover, and let stand at room temperature for at least 3 hours, but preferably overnight.
• stir in milk, then puree with a hand blender, or in batches in a standing blender until the rice resembles fine sand. strain through several layers of cheesecloth, or through a very fine strainer. serve over ice.

Mexican Rice

Ingredients

• Servings: 8
• 3 tablespoons vegetable oil
• 2/3 cup diced onion
• 1 1/2 cups uncooked rice
• 1 cup chopped green bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 1/2 (8 ounce) cans tomato sauce
• 2 teaspoons salt
• 1 clove garlic, minced
• 1/8 teaspoon powdered saffron
• 3 cups water

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• in a large saucepan, heat vegetable oil over a medium-low heat. place the onions in the pan, and saute until golden.
• add rice to pan, and stir to coat grains with oil. mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. cover, bring to a boil, and then reduce heat to simmer. cook for 30 to 40 minutes, or until rice is tender. stir occasionally.

Red Kidney Beans (rajma)

Ingredients

• Servings: 2
• 3 tablespoons canola oil
• 5 whole cloves
• 10 black peppercorns
• 1 (1 inch) piece cinnamon stick
• 1 bay leaf
• 1 whole cardamom pod (optional)
• 2 onion, chopped
• 6 roma (plum) tomatoes, chopped
• 4 cloves garlic, minced
• 2 tablespoons minced fresh ginger root
• 1 teaspoon powdered red pepper or dried cajun pepper (optional)
• 1 (15 ounce) can kidney beans, drained
• salt to taste
• water
• 6 sprigs cilantro, minced

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• heat oil in a large saucepan over a medium heat. stir in the cloves, whole black peppercorn, cinnamon, cardamom and bay leaf. cover the pan as the pepper tends to splutter right out of the pan and can cause burns! let heat for 1 minute.
• reduce the heat to medium-low and add the sliced onions. saute until the onions are soft and almost translucent. mix in the tomatoes and saute well. (for a great taste, saute until almost dry.)
• raise the stovetop's temperature to a medium heat. add the garlic and ginger and saute for 2 to 3 minutes. mix in the chili powder, red kidney beans and salt; mix well. slowly add water a small amount at a time. you are adding water to create a gravy, only add water until the gravy has reached the consistency that you would like. for a smoother gravy, cool and blend the sauteed mixture before adding the red kidney beans. garnish with cilantro.

Paleo Cauliflower Rice

Ingredients

• Servings: 4
• 1 large head cauliflower, cut into large chunks
• 2 tablespoons extra-virgin olive oil
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• place cauliflower chunks in a food processor and pulse until broken down into rice-size pieces.
• heat olive oil in a skillet over medium heat; add cauliflower 'rice', salt, and pepper. cover skillet and cook until heated through, 3 to 5 minutes. remove lid and fluff 'rice' with a fork.

Shelly's Meat Curry

Ingredients

• Servings: 6
• 1 1/2 cups basmati rice
• 1 quart water, divided
• 1/3 cup vegetable oil
• 1 1/2 pounds corned beef, cubed
• 1/2 cup diced onion
• 2 cloves garlic, chopped
• 1 tablespoon ground ginger
• 2 teaspoons ground turmeric
• 2 teaspoons ground coriander
• 2 teaspoons salt
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 2 bay leaves
• 4 potatoes, diced

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• in a pot, bring the basmati rice and 3 cups water to a boil. reduce heat to low, cover, and simmer 20 minutes.
• heat the oil in a large saucepan over medium heat. brown the corned beef in the saucepan, and cook the onion and garlic until tender. season with ginger, turmeric, coriander, salt, chili powder, cinnamon, and cardamom.
• place the bay leaves in the saucepan, and pour in 1 cup water. bring to a boil. mix in the potatoes, reduce heat to low, and simmer 30 minutes. stir occasionally, and add more water as needed to keep the ingredients moist.
• cover the saucepan, and continue cooking 10 minutes, until potatoes are tender. serve the beef and potato mixture over the basmati rice.

Mexican Rice Ii

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• heat oil in a large saucepan over medium heat and add rice. cook, stirring constantly, until puffed and golden. while rice is cooking, sprinkle with salt and cumin.
• stir in onions and cook until tender. stir in tomato sauce and chicken broth; bring to a boil. reduce heat to low, cover and simmer for 20 to 25 minutes. fluff with a fork.