Best Company Rice Recipes

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COMPANY'S COMING CHICKEN AND WILD RICE CASSEROLE



Company's Coming Chicken and Wild Rice Casserole image

This is a great company-worthy dinner casserole. Serve with a green vegetable or salad. ***Prep time does not include rice and chicken cooking time.

Provided by Daily Inspiration S

Categories     Chicken

Time 50m

Number Of Ingredients 13

1 c long grain & wild rice mix
1/2 c onion, finely chopped
1/2 c butter
1/4 c flour
1 can(s) 6-oz. sliced mushrooms, drained
chicken broth
1/2 c light cream or evaporated milk
3 c cooked chicken breast, diced
1/4 c pimentos, drained and diced
2 Tbsp fresh parsley, chopped
1/2 tsp salt (or more to taste)
1/4 tsp pepper
1/2 c slivered almonds

Steps:

  • 1. Prepare rice mix according to pkg. instructions.
  • 2. Meanwhile, saute onions in butter until translucent and tender. Remove onions from heat and stir in flour. Mix well until all trace of flour disappears. Drain mushrooms, reserving liquid, and add enough chicken broth to mushroom liquid to make 1 1/2 cups.
  • 3. Gradually add liquid to onion/flour mixture and then add cream stirring until mixture is thickened.
  • 4. Add rice, mushrooms, chicken, pimento, parsley, salt and pepper.
  • 5. Prepare a 2 qt. casserole and add chicken mixture. Sprinkle with almonds.
  • 6. Bake at 350 degrees F for 25-30 minutes or until heated through.

COMPANY RICE



Company Rice image

This colorful side dish has proven itself the best rice recipe with family and friends. One of my late son's friends always requested 'that rice' when he came over for dinner. It's delicious served with grilled salmon, beef, turkey, lamb roast or ham. - Jayne Shiley, Campbellsport, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 10 servings.

Number Of Ingredients 9

1 celery rib, thinly sliced
1 large carrot, finely chopped
1 small onion, finely chopped
2 tablespoons butter
5 cups chicken broth
1 cup uncooked wild rice
1 cup uncooked long grain rice
2/3 cup dried cherries or cranberries
1/2 cup chopped pecans, toasted

Steps:

  • In a large saucepan, saute the celery, carrot and onion in butter until tender. Stir in broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Add long grain rice; cover and simmer 20 minutes longer. Stir in cherries; cook until the liquid is absorbed, about 5 minutes longer. Just before serving, stir in pecans.

Nutrition Facts : Calories 238 calories, Fat 7g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 516mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

"COMPANY'S COMING" RICE



It just doesn't get much easier than this fool-proof rice sidedish. It won't look like much when it goes in the oven, but trust me, it comes out perfect every time. I've been making it for holiday dinners for years. It takes 5 minutes or less to throw together and can go in the oven with those other last minute dishes or prepare it ahead and reheat in the microwave at serving time if oven space is a problem. Note: The original recipe called for 1/2 cup butter but I found that to be excessive.

Provided by FlowrBx

Categories     Rice

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 cup rice, uncooked
1 (10 1/2 ounce) can beef consomme soup
1 (10 1/2 ounce) can French onion soup
1 (8 ounce) can sliced water chestnuts (optional)
1/4 cup butter

Steps:

  • Preheat oven to 350 degrees.
  • Place rice, uncooked, in a baking dish.
  • Pour in soups, add water chestnuts.
  • Cut butter into chunks and drop onto soups.
  • Bake uncovered for 45 minutes or until it is bubbling and top has browned.

Nutrition Facts : Calories 160.2, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.2, Sodium 459.4, Carbohydrate 22.1, Fiber 0.6, Sugar 1, Protein 3.6

BARLEY & RICE PILAF FROM COMPANY'S COMING



Barley & Rice Pilaf from Company's Coming image

This is an amazing recipe. Not only is it great as a side dish, it's terrific all on its own. Feel free to change up the vegetables. Because of my love for onions.....I tend to cut them into large chunks. This makes a large amount, but I usually cut it in half. Freezes well too! Slightly different from others already posted.

Provided by Diana 2

Categories     Low Protein

Time 2h20m

Yield 9 cups

Number Of Ingredients 11

2 tablespoons olive oil, divided
1 cup celery, chopped
1 cup onion, chopped
2 garlic cloves, minced
1 1/4 cups pearl barley
1 cup long grain brown rice, white works well too
6 cups boiling water
1 cup carrot, julienne
3 tablespoons chicken bouillon powder, I use liquid
1 tablespoon parsley flakes
1/4 teaspoon red pepper flakes

Steps:

  • Preheat oven to 350*.
  • Heat 1 tbsp of oil in a large frying pan on medium heat.
  • Add celery, onion and garlic and cook for 5 - 10 minutes or until the onion has softened to your liking -- or not :).
  • Transfer to a 3 quart casserole dish.
  • Heat the remaining tablespoon of oil in the same frying pan, and add the barley and rice.
  • Heat and stir for about 5 minutes, or until the grains start to turn golden brown.
  • Add this to the onion mixture, along with the water, carrots, bouillon, parsley and pepper. Stir well.
  • Bake, covered, for about 2 hours or until the barley is tender and liquid absorbed.

Nutrition Facts : Calories 221.3, Fat 4.3, SaturatedFat 0.7, Cholesterol 0.3, Sodium 395.8, Carbohydrate 41.5, Fiber 5.9, Sugar 2.3, Protein 5.2

COMPANY SPANISH RICE



Company Spanish Rice image

I make this recipe a LOT! Not only to go with Mexican, Tex-Mex and Spanish recipes, but also for potlucks, gatherings and even Thanksgiving! Goes really well believe it or not with the traditional Thanksgiving menu! It's the best Spanish Rice recipe I've tried! Happy to share! Photo by PaulaG

Provided by Kelly Williams

Categories     Rice Sides

Time 1h10m

Number Of Ingredients 16

8 strips bacon, cooked, drained and broken into 1" pieces
1/4 cup butter
1 small onion, chopped
1/2 cup chopped green bell pepper
1 carrot peeled and grated on the large-grate side, (or 3-4 baby carrots)
1 rib celery, chopped
1 cup uncooked white rice
1 (14 1/2 oz.) can del monte original stewed tomatoes with juice, crush tomatoes a little with hand
1 (8 oz.) can tomato sauce
1 1/4 cups water
1 tsp. salt
1/2 tsp. coarse ground black pepper
1 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. garlic powder
1/8 tsp. cayenne powder

Steps:

  • 1. In medium saucepan, melt butter. Add onions, bell pepper, carrots, celery and rice. Cook and stir over medium heat until rice is lightly browned and vegetables are tender. Add stewed tomatoes, tomato sauce, water, salt, pepper, chili powder, cumin, garlic powder, cayenne and bacon pieces. Mix well. Bring to a boil. Cover saucepan with tight fitting lid, lower heat and simmer for 30 minutes or until rice is tender and liquid is absorbed; stirring occaisionally.

COMPANY RICE



Company Rice image

This savoury rice dish is excellent with chicken or pork, and goes nicely with Mom's Dinner Party Chicken, which, as the name implies, was a dish she prepared only for her dinner guests.

Provided by Carrie Ann

Categories     Rice

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 7

1/2 cup butter
2 cups uncooked long grain rice, washed
2 cans consomme
10 green onions, chopped
1 3/4 cups water
1 can button mushrooms or 1 can sliced mushrooms, undrained
1 tablespoon oregano (this is not an error)

Steps:

  • Put washed rice in a 2 quart casserole.
  • Add remaining ingredients and stir well.
  • Cook, covered, at 350 for 30 minutes; uncover and stir well.
  • Replace lid and continue to cook for another 30 minutes.

COMPANY CHICKEN AND RICE



Company Chicken and Rice image

Created this 40 years ago, rice was cheap and filling and we were broke! It turned out to be one of the overall family favorites and was made for special occasions and "Company". I still get requests to make it. It can be made totally from scratch or with shortcuts, like canned chicken broth and a rotisserie chicken.

Provided by Jean Moore

Categories     Chicken

Time 1h30m

Number Of Ingredients 9

4 whole chicken breasts with bones
1 c butter
6 c water
1 medium onion chopped
1 green pepper chopped
1 stalk celery chopped, leaves and all
dash(es) s & p
4 clove chopped garlic, separated
2 c white long grain rice

Steps:

  • 1. boil the chicken breasts in the water with 1/2 of the chopped garlic and all celery until fully cooked, drain and reserve the liquid/broth. Allow the chicken to cool. You can do this the night before if you want to.
  • 2. Add 4 cups of broth to a pan, add rice and bring to a boil, then turn down to a simmer, cover the pan. Simmer until the rice is cooked and tender.
  • 3. add 1/2 cup butter to large skillet add the onion, green pepper S&P, remaining garlic and start to saute.
  • 4. Shred the chicken breasts from the bone and chop into bite size pieces place in the large skillet with the veggies. (electric skillet works great for cooking and serving)
  • 5. Add remaining 1/2 cup butter and cooked rice to the chicken. You may want to add more broth if it is dry.
  • 6. Here is the easy method replacements - You may use instant rice which cuts down on the cooking time. (follow the box directions but use broth not water) Use a rotisserie chicken meat picked from the bones, 3 cans of chicken broth (or a large container) The butter adds such a delicious flavor I would keep that in the recipe.
  • 7. Gently stir and allow the flavors to mingle for about 10 minutes before serving. Sprinkle with parsley or thyme.

COMPANY WILD RICE



Company Wild Rice image

"My family loves this. We always have it during the holidays." Packed with rich, savory flavor, this makes an ideal side dish. Michelle Davis - Elk Grove, California

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 8 servings.

Number Of Ingredients 11

3 cups reduced-sodium chicken or vegetable broth
1 cup uncooked wild rice
1 medium onion, chopped
2 tablespoons butter
2 cups sliced fresh mushrooms
1 tablespoon all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon pepper
1-1/2 cups half-and-half cream
3 tablespoons slivered almonds, toasted

Steps:

  • In a large saucepan, combine broth and rice. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until rice is tender and liquid is absorbed., Meanwhile, in a nonstick skillet coated with cooking spray, cook onion in butter for 2 minutes. Stir in the mushrooms; cook 2 minutes longer. Add the flour, garlic salt, parsley flakes and pepper. Gradually stir in cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in rice., Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until heated through. Just before serving, sprinkle with almonds.

Nutrition Facts : Calories 210 calories, Fat 9g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 399mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

BUD'S SPECIAL RICE FOR SPECIAL COMPANY



Bud's Special Rice for Special Company image

This Middle Eastern-flavored rice was a delicious accompaniment to Recipe #475011. From the book The Language of Baklava (page 29) by Diana Abu-Jaber. I made only a few very minor changes as indicated below. For the test recipe, the recipe was cut in half. I'm not positive, but I think this is a Jordanian recipe.

Provided by COOKGIRl

Categories     Rice

Time 42m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 cups water
1 teaspoon salt
2 cups long grain white rice
4 -6 tablespoons butter (I replaced 1 tablespoon of butter with good quality olive oil)
1/2 cup pine nuts
1 small whole cinnamon sticks or 1 teaspoon ground cinnamon
fresh ground black pepper

Steps:

  • Rinse the rice under cold water in a fine mesh sieve. Set aside to drain. I always do this step first thing in the morning or as early in the day as possible.
  • In a medium saucepan, bring the water and salt to a boil.
  • Add the rinsed rice and boil uncovered on high heat for 2 minutes.
  • Cover the pan, reduce the heat to low and simmer for 20 minutes. The water should have absorbed after twenty minutes. Turn the heat off, keep the pan on the burner and let stand for 10 minutes. Note: I left the rice to stand a total of 20 minutes while I prepared the rest of the meal.
  • Melt the butter (or butter/olive oil) in a frying pan. Sautè the pine nuts and *ground cinnamon (or cinnamon stick) until the pine nuts are light golden. Watch this step carefully because pine nuts burn easily (and they cost a pretty penny here so I am extra careful!). *If you choose ground cinnamon, only sautè 3/4 teaspoon of it and save the remaining 1/4 teaspoon cinnamon for sprinkling on top of the rice just before serving.
  • Transfer the rice to a serving dish or platter, drizzle the toasted pine nuts/butter mixture over the rice and garnish with the cinnamon stick or a dusting of ground cinnamon. Sprinkle with freshly grated black pepper.
  • Prep time includes setting the rice aside to stand after cooking.

Nutrition Facts : Calories 553, Fat 23.7, SaturatedFat 8.3, Cholesterol 30.5, Sodium 694.8, Carbohydrate 76.2, Fiber 1.8, Sugar 0.7, Protein 9

COMPANY CHICKEN AND RICE



Company Chicken and Rice image

Number Of Ingredients 13

1 (10 1/2-ounce) can cream of chicken soup condensed
1 (10 1/2-ounce) can cream of celery soup condensed
1 (10 1/2-ounce) can cream of onion soup
1/4 cup butter or margarine, melted
1 1/2 cups white rice uncooked converted
1 (6-ounce) package white rice long grain and wild mix*
3/4 cup white wine or water
3/4 cup water
1/4 teaspoon paprika
1 (8-ounce) can water chestnut sliced, drained
3 pounds chicken nuggets
black pepper
Paprika

Steps:

  • Preheat oven to 300°.In a large bowl, mix soups and butter set one-third of the mixture aside. To mixture remaining in bowl, add converted rice, wild rice mix, wine, water, and 1/4 teaspoon paprika. Stir to combine. Spoon into a shallow 2 1/2 -quart casserole dish.Spread water chestnuts over rice mixture. Remove skin from chicken if desired. Arrange chicken pieces in a single layer on top. Sprinkle with pepper. Coat chicken with reserved soup mixture. Sprinkle with paprika.Cover and bake 2 hours. Uncover and bake 1/2 hour longer or until chicken is no longer pink when cut along bone and rice is tender.*If rice mix contains a seasoning packet, add seasoning along with rice.

Nutrition Facts : Nutritional Facts Serves

COMPANY CHICKEN-RICE BAKE



Company Chicken-Rice Bake image

Number Of Ingredients 11

1 1/3 cups white rice uncooked converted
6 chicken breasts skinned and boned if desired
1 cup celery sliced
2 cups water
1 (10 1/2-ounce) can cream of chicken soup condensed
1 (10 1/2-ounce) can cream of celery soup condensed
3/4 cup sherry or water
1/4 cup Parmesan cheese grated
Paprika
1/4 cup almonds sliced
celery leaves

Steps:

  • Preheat oven to 300°. Grease a 3-quart oblong baking dish.In baking dish, layer half of the rice, all of the chicken, celery and remaining rice.In a medium bowl, mix 2 cups water, soups and sherry or water until smooth. Pour over rice. Sprinkle with cheese.Cover and bake for 2 hours or until chicken and rice are tender.To serve, lift chicken to surface of rice mixture. With a fork, stir rice and sauce lightly around edges to blend. Sprinkle chicken with paprika and almonds. Garnish with celery leaves.

Nutrition Facts : Nutritional Facts Serves

COMPANY RICE AND BEANS



COMPANY RICE AND BEANS image

Yield 4 servings

Number Of Ingredients 10

1 cup rice
1 Tbl oil
1 medium onion, coarsely chopped (about 2/3 cup)
2 cloves garlic, minced
2 medium tomatoes, diced
1 medium zucchini (about 1/2 pound), coursely chopped
1/2 tsp dried oregano
1 16 ounce can beans (your choice), drained
Salt & pepper, to taste
1 cup shredded cheese (your choice)

Steps:

  • 1. Prepare rice according to package directions 2. Heat oil in large skillet, add onion and garlic, saute until soft. 3. Add tomatoes, zucchini, and oregano. Cover skillet, and simmer about 5 min or until veggies are soft. 4. Add beans, and simmer until heated through. Season. 5. To serve, spoon bean mixtureover hot rice, sprinle with cheese.

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