Black beans and rice

This goes really well with the Chicken Picadillo inside or outside the tortilla.

1. Bring 1 1/4 cups fat-free, less-sodium chicken broth to a boil in a medium saucepan.

2. Add 3/4 cup long-grain rice; cover, reduce heat, and simmer 18 minutes or until liquid is absorbed.

3. Stir in 1 cup rinsed and drained canned black beans and 1/4 cup chopped cilantro; cook until heated. Stir in 1/4 tsp salt.

Easy recipe: I just put 2 cups chicken broth in my rice cooker with 1 cup rice and let it cook. I added 1 can of black beans and the cilantro when the rice was done and let it sit in the rice cooker on warm for 5 or so minutes until it was thoroughly warmed. I turned out great!

Caribbean Rice and Peas

Prep Time: 40 min
Cook Time: 1 hr 15 min
Level: Easy
Serves: 4 servings

Ingredients

10 ounces frozen black-eyed peas, thawed
Kosher salt
2 tablespoons extra-virgin olive oil
6 ounces turkey kielbasa (or other smoked sausage), thinly sliced
1 large bunch scallions, sliced, white and green parts separated
2 small ribs celery, diced
6 cloves garlic, sliced
1 jalapeno, finely chopped
2 teaspoons jerk seasoning
2 teaspoons chopped fresh thyme
2 tablespoons tomato paste
1 cup uncooked long-grain brown rice
2 bay leaves
4 cups stemmed and chopped collard greens

Directions

Combine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil.

Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the kielbasa and cook until golden, about 2 minutes. Add the scallion whites, celery, garlic, jalapeno, jerk seasoning and a generous pinch of salt. Cook until the vegetables brown, about 5 minutes. Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes. Add the rice, bay leaves and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir.

Add the collards; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes. Remove and discard the bay leaves.

Just before serving, add the scallion greens and fluff with a fork.

Creamy Chicken and Rice

3 c cooked rice
at least 10 oz of asparagus (or you could use broccoli)
2 c coarsely chopped cooked chicken
1 can condensed cream of mushroom soup
1/2 c sour cream
1/2 c milk
2 t lemon juice
1 c grated cheddar cheese
salt and pepper to taste

Preheat oven to 350. Spread rice in 9x13 buttered dish. Arrange asparagus (or broccoli) over rice. Top with chicken. Blend soup, sour cream, milk, lemon juice and cheese. Add salt and pepper. Spread over chicken. Bake for 20 minutes.

Easy and yummy!

Lemony Turkey Rice Soup

I got this from allrecipes.com, submitted by Margarita Cuellar. I've always made it with chicken. Very yummy! I've also added sauteed garlic and veggies (like carrots and celery) to make it a meal.

INGREDIENTS

• 6 cups chicken broth, divided
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
• 2 cups cooked rice
• 2 cups diced cooked turkey
• 1/4 teaspoon pepper
• 2 tablespoons cornstarch
• 1/4 cup lemon juice
• 1/4 cup minced fresh cilantro or parsley

DIRECTIONS

1. In a large saucepan, combine 5-1/2 cups of broth, soup, rice, turkey and pepper. Bring to a boil; boil for 3 minutes. In a small bowl, combine cornstarch and remaining broth until smooth. Gradually stir into hot soup. Cook and stir for 1-2 minutes or until thickened and heated through. Remove from the heat; stir in lemon juice and cilantro.