Texas Rice & Other Hearty Quick Meals - WLOX.com - The News for South Mississippi

September 19, 2001

Texas Rice & Other Hearty Quick Meals

Texas Rice

  • 3 T. margarine
  • 1 medium onion, chopped
  • 1 ½ c. uncooked rice
  • 1 medium bell pepper, chopped
  • 1 t. chili powder
  • 1 t. dried oregano, crumbled
  • 1 c. tomato juice
  • ½ c. tomato sauce
  • 1 ½ c. water
  • 1 ½ t. salt
  1. Melt margarine in heavy 3-qt. saucepan over moderate heat. Add the onion and cook uncovered for 5 minutes.
  2. Stir in all other ingredients. Stir once, cover, and bring to a boil. Reduce heat and simmer for 20 minutes or until the rice is tender and the liquid has been absorbed.

Tips: Recipe can be halved. For a heartier dish, stir 1 cup cooked ham cut into cubes or cooked ground beef into the cooked rice. Sprinkle with shredded cheddar cheese.

 

Chicken Stroganoff

  • 4 chicken breasts halves, skinned and boned
  • ½ stick margarine
  • 1 t. salt
  • 1 medium onion, finely chopped
  • 6 oz. mushrooms, sliced
  • 1 ½ t. paprika
  • ¼ c. water
  • 2 T. all purpose flour
  • 3 T. Dry sherry or water
  • 1 c. sour cream or plain yogurt
  1. Cut chicken breast crosswise into 10 or 12 strips. Melt margarine in heavy 12-inch skillet over moderately high heat. Add the chicken strips and sprinkle with the salt. Cook for 2 minutes, stirring constantly. Add the onion, mushrooms and paprika. Cook 2 minutes longer, continuing to stir. Add the water. Reduce the heat to moderate, cover and cook an additional 2 minutes.
  2. Combine the flour and sherry (or water) in a small bowl. Add the mixture to the skillet and cook, stirring rapidly, until the mixture thickens- about 1 minute.
  3. Add the sour cream and stir until heated through. Do not let mixture come to a boil. Serve over rice.

Tip: This recipe may be halved or doubled.

 

Ham with Mushrooms and Cream Sauce

  • 2 T. margarine
  • 1 small onion, chopped
  • ½ t. cornstarch
  • 1 c. half-and-half
  • 2 t. sherry (optional)
  • 8 oz. mushrooms, sliced
  • 2 c. cubed cooked ham (about ½ lb.)
  1. Melt margarine in a 12-inch skillet over moderate heat. Add the onion and cook uncovered for 5 minutes or until onion is soft.
  2. In a bowl, blend cornstarch with 1 T. half-and-half until smooth. Add the remaining half-and-half and sherry if used. Set aside.
  3. Add the mushrooms to the skillet and cook, uncovered, stirring frequently, for 3 minutes.
  4. Add the ham and the half-and-half mixture to the skillet. Cook, uncovered, stirring frequently, over moderately high heat for 3 minutes, or until the sauce thickens. Serve over noodles or rice.

Tips: This recipe can be halved. Cooked chicken or turkey can be substituted for the ham.

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