Posts Tagged ‘rice’

Cindy’s Mexican Rice

Here’s this awesome recipe from my friend Cindy.  And it’s perfect with the CCC Burrito Enchiladas!

Mexican Rice

  • 1 c white rice
  • 1 Tbsp oil
  • 1 1/2 Tbsp tomato bouillon
  • 1/2 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 c fresh cilantro, chopped

Add rice to hot oil, and fry until light golden brown, stirring constantly.  Slowly….slowly add water and stir.  Add bouillon, cumin, onion powder, and garlic powder.  Return to a boil.  Reduce heat to low and simmer , covered for 20 minutes.

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Fried Rice

Well, tonight was Cader’s last soccer practice.  He had a really short season this year because of rain one Saturday, snow one Saturday, and Easter weekend on another Saturday.  He still had a great time, but is already looking forward to basketball!  Tuesdays have been good crockpot dinner days.  Tonight we had Brown Sugar Chicken (though I used chicken breasts this time instead of thighs) and Fried Rice.  I don’t make this rice as much as I would like because it’s not one of my kiddos’ favorites.  Actually…they won’t touch it.  They all hate rice.  Which is a bummer.  I think it’s wonderful.  Fried Rice.  Mexican Rice.  Cheesy Broccoli Rice Casserole.  Rice for breakfast.  You get the idea.  I like rice.  However, the kiddos do like the Brown Sugar Chicken.  That’s good.  They got to eat at least some dinner tonight….hehehe.

Fried Rice

  • 2 c cooked rice
  • 4 slices of bacon
  • 3 eggs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 Tbsp soy sauce
  • 3 Tbsp worcestershire sauce
  • 1 tsp liquid smoke
  • 1/2 c frozen veggies

Chop bacon and fry in medium-high heated skillet.  Drain off all but about 2 Tbsp of grease.  Add veggies and stir around until veggies are cooked through.  In a small bowl, whisk the eggs and then add to bacon and veggies in pan.  Stir everything around until eggs are cooked.  In a large bowl, add rice, veggie mix, soy, worcestershire, liquid smoke, garlic powder and onion powder.  Stir everything and serve.

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Gumbo, or not

I remember as a little girl, being at my Granny’s house, waiting for this delicious soup to be done.  I knew that when she added the shrimp, this meant it was almost done.  I’d stand by her side as she scooped some cooked rice into a coffee mug (I thought it was sooo cool to eat soup in a coffee mug – and I only remember doing it at her house) and then ladle in some of the delicious Gumbo.  I’d burn my tongue… every.single.time.  But, ohhhh, it was worth it.  The crazy little thing, though, is that I don’t like okra (I can handle it fried, but that is the ONLY way I’ll eat it).  So, why do I keep eating this soup even though the okra floats around in it looking like little eye balls?!  Well, I just make it without the okra!  Ha!  How about that!  And did you know that Gumbo is derived from a Bantu/African word meaning okra?  So, how can it be Gumbo when there’s no “gumbo” in it?!  Oh, I don’t know, but I still love it.  And when my Momma makes it, I just pick out the little eyeballs 😀


  • 2 onions, diced
  • 2 green peppers, diced
  • 1/4 c butter
  • 2 Tbsp garlic powder
  • 1 lb okra, chopped  (or not)
  • 1/4 c flour
  • 4 c water
  • 3 tsp (or cubes) chicken bouillon
  • 1 28oz can petite diced tomatoes
  • 2 tsp House Seasoning
  • 1 tsp Worcestershire sauce
  • 1 tsp Tony Chachere’s Creole Seasoning
  • 2 c cooked, chopped chicken
  • 2 c peeled, deveined uncooked shrimp
  • Cooked rice

Saute onions and green peppers in butter until tender.  Then add okra (or not), garlic powder and flour.  Cook for 2-3 minutes.  Next add water and stir until slightly thickened.  Add tomatoes, bouillon, House Seasoning, worcestershire sauce, and creole seasoning.  Cover and simmer for about 45 minutes.  Stir in chicken and/or shrimp.  Continue to simmer until shrimp is pink.  Serve over rice.  (in a coffee mug – 😀 )

And this is my beautiful Granny.  I love her.

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