Type what you have

Ingredients

• ✓ long-grain white rice
• butter
• water
• salt

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Add rice and stir to coat. Cook until rice grains begin to turn opaque, 1 to 2 minutes; do not brown. Add water and salt.
2. 2 Bring to a boil; reduce heat to low. Cover and let simmer for 15 minutes. Do not lift the lid.
3. 3 Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

By zeebee

Ingredients

• ✓ long-grain white rice
• vegetable oil
• green chili
• black pepper
• chicken broth

Instructions

1. 1 Heat vegetable oil in a saucepan over medium heat. Stir rice in hot oil until coated; add green chiles and continue cooking until rice begins to brown lightly, 2 to 3 minutes. Season rice with pepper. Pour broth into the saucepan; bring to a boil. Reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed and the rice tender, about 20 minutes.

By cburkholder

Ingredients

• ✓ long-grain white rice
• butter
• olive oil
• orzo pasta
• water
• salt
• almond
• tahini

Instructions

1. 1 Fill a large bowl with water. Add rice and let soak for 10 minutes; drain and rinse until water runs clear.
2. 2 Heat 1/4 cup butter and 2 tablespoons olive oil in a skillet over medium heat; cook and stir orzo in hot butter-oil mixture until lightly browned, about 5 minutes. Add drained rice and increase heat to medium-high. Cook and stir orzo-rice mixture until rice is coated in butter-oil mixture and starts to turn translucent, about 5 minutes.
3. 3 Pour 4 cups water over rice mixture and add salt; stir and bring to a boil. Cover the skillet, reduce heat to low, and simmer until rice is fluffy and tender yet firm, about 20 minutes.
4. 4 Meanwhile, heat remaining 2 tablespoons olive oil in a separate skillet over medium heat; cook and stir almonds until toasted and fragrant, about 5 minutes. Stir in remaining 1/4 cup butter and tahini until almonds are evenly coated.
5. 5 Mix almond mixture into rice mixture.

By NELLYDESIGN

Ingredients

• ✓ long-grain white rice
• chicken thigh
• smoked sausage
• water
• salt
• black pepper
• hot sauce

Instructions

1. 1 Combine chicken thighs and sausage in a large stockpot. Add water, salt, and 1 teaspoon of pepper; bring to a boil. Reduce heat and simmer until chicken is no longer pink in the center, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Remove chicken and sausage from the pot. Reserve the cooking liquid (stock). Skin and debone chicken once cooled. Transfer chicken and sausage to a large roasting pan. Sprinkle with remaining pepper. Cover with rice and stock.
4. 4 Roast in the preheated oven until liquid is absorbed, 60 to 90 minutes. Serve hot with hot sauce to taste.

By Corey Williams

Ingredients

• ✓ long-grain white rice
• water
• chicken
• onion
• salt
• smoked sausage
• italian seasoning
• chicken bouillon

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water, chicken, onion, and salt to a boil in a large pot over medium heat. Reduce the heat, cover, and simmer until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
3. 3 Transfer chicken to a cutting board to cool for 10 to 15 minutes.
4. 4 Skim and discard fat from cooking liquid. Measure 3 ½ cups of cooking liquid and pour into a 6-quart saucepan. Discard remaining cooking liquid.
5. 5 Remove and discard chicken skin and bones. Chop meat into bite-sized pieces.
6. 6 Add chicken to the cooking liquid in the saucepan. Add sausage, rice, Italian seasoning, and bouillon. Set over medium-low heat and cook for 30 minutes. Reduce the heat to low, cover, and cook, stirring often, until thickened to desired consistency, 10 to 20 more minutes.

By MARBALET

Ingredients

• ✓ long-grain white rice
• potato
• onion
• carrot
• green pea
• tomato soup
• water
• pork sausage
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a lightly greased 9x13 inch baking dish layer the rice, potatoes, onion, carrots, peas, tomato soup with water, and sausage. Salt and pepper to taste.
3. 3 Bake covered at 350 degrees F (175 degrees C) for 45 minutes, or until fork tender. Remove cover for last 5 minutes of baking.

By Sue-ellen

Ingredients

• ✓ long-grain white rice
• butter
• onion soup mix
• parmesan cheese
• chicken breast
• milk
• cream of mushroom soup
• salt
• black pepper

Instructions

1. 1 Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.
2. 2 Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese.
3. 3 Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.

By Diana Canterbury

Ingredients

• ✓ long-grain white rice
• black-eyed pea
• ham hock
• onion
• red pepper flakes
• salt
• pepper
• water
• cheddar cheese

Instructions

1. 1 Place peas, ham hock, onion, red pepper, salt and pepper in a large pan. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 ½ hours.
2. 2 Remove ham hock and cut meat into pieces. Return meat to pot. Stir in rice; cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired.

By Eileen Mintz

Ingredients

• ✓ long-grain white rice
• cooking spray
• water
• cream of mushroom soup
• cream of chicken soup
• yellow onion
• red bell pepper
• onion soup mix
• oregano
• chicken thigh
• all-purpose seasoning

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Whisk rice, water, chicken soup, mushroom soup, onion, bell pepper, onion soup mix, and oregano in a large bowl until well combined.
3. 3 Pour rice mixture into the prepared dish.
4. 4 Sprinkle chicken thighs with seasoning salt and arrange on top of rice mixture. Cover dish tightly with foil.
5. 5 Bake in the preheated oven, keeping tightly covered, for 1 hour 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Serve and enjoy.

By CookingWithShelia

Ingredients

• ✓ long-grain white rice
• water
• sazon seasoning
• hominy
• cilantro
• green onion
• egg
• black bean
• sofrito
• salt
• black pepper

Instructions

1. 1 Stir together water, rice, and sazón seasoning in a medium saucepan. Bring to a boil. Reduce heat; simmer, covered, 15 minutes. Remove from heat. Let stand, covered, 10 minutes. Stir in hominy, cilantro, and green onions.
2. 2 Meanwhile, fill a large saucepan halfway with cold water. Bring to a boil. Using a slotted spoon, carefully lower eggs into water. Reduce heat to maintain a gentle boil. Boil 8 minutes for jammy yolks. Remove from water with a slotted spoon and let cool slightly. When just cool enough to handle, gently tap eggs on the counter and carefully peel off shells. Cut eggs in half.
3. 3 Stir together black beans, sofrito, and salt in a small saucepan. Heat over medium-low until warmed through, about 3 minutes.
4. 4 Divide rice and bean mixtures between 6 bowls. Top with eggs and sprinkle with black pepper.

By dinehaus

Ingredients

• ✓ long-grain white rice
• tomato
• chicken breast
• bell pepper
• water
• onion
• taco seasoning mix
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Combine tomatoes, chicken, bell peppers, rice, water, onion, taco seasoning, salt, pepper, and cayenne in a slow cooker; stir to combine. Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

By Robyn M Johnson

Ingredients

• ✓ long-grain white rice
• cooking spray
• water
• salt
• bacon
• onion
• tomato sauce
• tomato paste
• sugar
• worcestershire sauce
• hot pepper sauce

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish.
2. 2 Bring water, rice, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and most of the liquid has been absorbed, 20 to 25 minutes.
3. 3 While rice is cooking, cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Reserve about 1 tablespoon of bacon drippings in the pan. Reduce heat to medium. Drain bacon on a plate lined with paper towels; crumble the bacon once cooled enough to handle.
4. 4 Cook and stir onions in the reserved bacon drippings until translucent, 5 to 8 minutes. Stir in crumbled bacon, tomato sauce, tomato paste, sugar, Worcestershire sauce, and hot sauce; bring the mixture to a simmer, reduce heat, and continue to simmer for 10 minutes.
5. 5 Spoon cooked rice into the prepared baking dish and stir the tomato-bacon mixture into the rice until evenly combined.
6. 6 Cover the dish and bake in the preheated oven for 45 minutes.

By DJBPITT

Ingredients

• ✓ long-grain white rice
• butter
• almond milk
• chicken broth
• thyme
• garlic salt
• chicken breast
• onion
• broccoli
• cheddar cheese
• pepper

Instructions

1. 1 Bring butter, 3/4 cup Almond Breeze almondmilk, broth, rice, and seasonings to a simmer in a large saucepan. Top with chicken and onion. Cover and cook over low heat for 20 minutes.
2. 2 Remove from heat and quickly add broccoli to pot. Cover and let stand for 5 minutes.
3. 3 Stir in remaining Almond Breeze almondmilk, then gently stir in cheese. Cook over low heat just until cheese is melted, being careful not to overcook. Season with pepper.

By Almond Breeze

Ingredients

• ✓ long-grain white rice
• canola oil
• sesame oil
• ham
• green onion
• red bell pepper
• carrot
• green pea
• garlic
• salt
• chicken broth
• soy sauce
• chile paste

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place rice in an 8x12-inch baking dish. Drizzle in canola and sesame oils, then toss rice until completely coated. Add ham, green onions, bell peppers, carrots, peas, garlic, and salt. Stir until well combined.
3. 3 Bring chicken broth, soy sauce, and chile paste to a boil in a saucepan over high heat. Pour broth over rice and stir briefly. Cover the baking dish tightly with heavy-duty aluminum foil.
4. 4 Bake in the preheated oven for 32 minutes. Remove and let stand for 10 minutes. Increase the oven temperature to 475 degrees F (245 degrees C).
5. 5 Carefully remove the foil and fluff rice with a fork. Taste and adjust seasoning. Return to the oven and cook until rice is browned and crusty on top, about 10 minutes.

By John Mitzewich

Ingredients

• ✓ long-grain white rice
• ground beef
• garlic
• onion
• green bell pepper
• tomato
• kidney bean
• water
• chili powder
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Heat a large saucepan over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the garlic, onion, and green bell pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Pour in the tomatoes, and simmer until the liquid has been absorbed, about 5 minutes.
3. 3 Once the liquid from the tomatoes has been absorbed, stir in the kidney beans, rice, and water. Season with the chili powder and salt and pepper to taste. Pour into a 9x13-inch baking dish and cover tightly with aluminum foil.
4. 4 Bake in the preheated oven until the rice has absorbed the liquid and is tender, 45 minutes to 1 hour.

By Jennifer Landry

Ingredients

• ✓ long-grain white rice
• water
• olive oil
• onion
• green pepper
• sirloin steak
• garlic
• browning sauce
• paprika
• seasoning salt
• black pepper
• water
• cornstarch
• water

Instructions

1. 1 Place rice and 2 cups water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
2. 2 Heat olive oil in a medium saucepan over medium heat, and saute onion and green bell pepper until tender.
3. 3 Stir steak, garlic, and browning sauce into the onion and green bell pepper mixture. Season with paprika, seasoning salt, and black pepper. Cook and stir until steak is evenly browned. Mix in 1 1/2 cups water, and bring to a boil.
4. 4 In a small bowl, dissolve cornstarch in 1/2 cup water. Stir into the boiling steak mixture until thickened. Serve over the cooked rice.

By Helen Wright

Ingredients

• ✓ long-grain white rice
• green cabbage
• ground beef
• onion
• oregano
• basil
• garlic powder
• thyme
• salt
• white sugar
• black pepper
• tomato
• american cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread cabbage in the bottom of a 9x13-inch baking dish; sprinkle rice on top.
3. 3 Heat a large skillet over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion, oregano, basil, garlic powder, and thyme; cook and stir until onion is transparent, about 5 minutes. Season with sugar, salt, and pepper.
4. 4 Spoon beef mixture over rice and cabbage in the baking dish. Break up tomatoes in the can with your hand; pour over beef mixture. Cover baking dish with aluminum foil.
5. 5 Bake in the preheated oven until rice is tender, about 1 hour 15 minutes. Uncover and arrange American cheese slices over casserole. Let stand until cheese melts and absorbs juices, 15 to 20 minutes.

By MaMuse

Ingredients

• ✓ long-grain white rice
• olive oil
• chicken thigh
• salt
• lemon pepper seasoning
• garlic powder
• butter
• onion
• chicken stock
• water
• lemon juice
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a Dutch oven over medium-high heat. Season chicken thighs with 1 teaspoon salt, lemon-pepper seasoning, and 1/4 teaspoon garlic powder, rubbing into both sides. Add to Dutch oven; cook until browned, about 4 minutes per side. Transfer chicken to a plate; set aside.
3. 3 Melt butter in drippings in Dutch oven. Add onion; cook and stir occasionally, 2 minutes.
4. 4 Off heat, pour in chicken stock and water, scraping bottom of the Dutch oven with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lemon juice, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon garlic powder, and black pepper. Place chicken on top of rice; cover with the lid.
5. 5 Bake in the preheated oven for 30 minutes. Uncover; transfer chicken to a plate using tongs. Stir rice from bottom to top; return chicken to top of rice. Cook, uncovered, until all liquid is absorbed and rice is soft, about 15 minutes more.

By fabeveryday

Ingredients

• ✓ long-grain white rice
• sausage
• water
• shrimp
• vegetable oil
• onion
• red bell pepper
• cajun seasoning
• syrah rosé wine
• pea
• salt
• pepper
• green onion

Instructions

1. 1 Boil sausage in 1/4 cup water for 5 minutes. While the sausage is boiling, remove the shells from the shrimp. Put shells and tails in 2 cups of water. Bring shrimp water to a boil and simmer for 20 minutes.
2. 2 Grill the sausage links for about 5 minutes or until they are completely cooked through. Brush the shrimp with 1/2 tablespoon oil and grill about 2 minutes per side. Pull off and set aside.
3. 3 Heat a medium pot on medium high heat and add vegetable oil, onions, and red pepper. Saute for 3 to 4 minutes or until the onions are translucent. Add Cajun seasoning and rice; cook and stir for 1 minute. Add the Syrah Rose, stir for a few seconds, and strain the shrimp stock into the pot. Once it comes to a boil, turn the heat down to a simmer, cover, and cook for 20 minutes.
4. 4 Meanwhile, chop the shrimp and sausage into bite-sized pieces.
5. 5 Once rice is done, add peas, shrimp, and sausage and cook for another 2 minutes to heat through. Add salt and pepper to your taste. Garnish with chopped green onions.

By Chateau Ste Michelle

Ingredients

• ✓ long-grain white rice
• olive oil
• onion
• green bell pepper
• celery
• garlic
• smoked sausage
• ham
• tomato
• green chile pepper
• chicken broth
• thyme
• bay leaf
• ranch-style bean

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Sauté onion, green pepper, and celery until onions are soft and translucent. Stir in garlic, and cook another minute. Add rice, sausage, and ham. Cook 2 to 3 minutes, to coat rice with oil, frequently stirring. Pour in tomatoes with green chiles and chicken broth. Season with thyme and bay leaf. Bring to a boil, then reduce heat. Cover and simmer, 20 to 25 minutes or until liquid is absorbed. Stir in beans, mix well, and heat through.

By PETRA DIXON

Ingredients

• ✓ long-grain white rice
• kosher salt
• black pepper
• coriander
• mustard powder
• celery salt
• paprika
• turmeric
• cayenne pepper
• butter
• onion
• orzo pasta
• chicken broth
• parsley

Instructions

1. 1 Mix together salt, pepper, coriander, mustard powder, celery salt, paprika, turmeric, and cayenne pepper in a small bowl.
2. 2 Melt butter in a large skillet over medium-high heat. Add diced onion and pasta. Cook and stir until onions soften and pasta turns golden brown, 4 to 6 minutes. Stir in spice blend; cook and stir about 30 seconds. Add rice and stir until rice is coated with butter, about 1 minute.
3. 3 Pour in chicken broth. Bring to a simmer. Stir; reduce heat to low. Cover with a tight-fitting lid; cook for 17 minutes. Remove from heat; let covered skillet sit for 5 minutes. Remove lid and stir in parsley, fluffing rice and breaking up any clumps.

By John Mitzewich

Ingredients

• ✓ long-grain white rice
• water
• ground beef
• celery
• onion
• green bell pepper
• red bell pepper
• garlic
• crawfish tail
• green onion
• pecan
• butter
• creole seasoning
• black pepper
• parsley

Instructions

1. 1 Bring water to a boil in a medium saucepan; stir in rice. Reduce heat, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
3. 3 Meanwhile, combine ground beef, celery, onion, bell peppers, and garlic in a large, heavy skillet over medium heat; cook and stir until beef is evenly browned and vegetables are tender.
4. 4 Stir cooked rice, crawfish tails, green onions, pecans, and butter into ground beef mixture; season with Creole seasoning and black pepper. Continue cooking until well mixed, about 3 minutes; transfer to the prepared baking dish.
5. 5 Bake in the preheated oven until lightly browned, about 25 minutes. Garnish with parsley

By Mackenzie Carter

Ingredients

• ✓ long-grain white rice
• black-eyed pea
• vegetable bouillon
• water
• onion
• garlic
• ham hock
• collard green
• oregano
• red pepper flake
• vegetable broth
• water
• salt
• black pepper

Instructions

1. 1 Cover black-eyed peas with water in a large soup pot, bring to a boil, and boil for 2 minutes. Reduce heat to low and simmer peas for 1 hour. Drain.
2. 2 Dissolve vegetable bouillon cube in 1/4 cup hot water in a small bowl; pour bouillon into slow cooker. Stir black-eyed peas, onion, garlic, ham hock, collard greens, oregano, red pepper flakes, and vegetable broth into the cooker. Add 5 cups of water or as needed to cover. Cook 5 hours on High. Stir rice into stew and cook 1 more hour.
3. 3 Remove meat from ham hock, chop meat, and return to stew. Season with salt and black pepper.

By Tanya E

Ingredients

• ✓ long-grain white rice
• green bell pepper
• olive oil
• onion
• garlic
• oregano
• creole seasoning
• black pepper
• shrimp
• andouille sausage
• chicken broth
• tomato sauce
• lemon
• hot sauce

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.
2. 2 Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish.
3. 3 Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.

By Heidi Slonka

Ingredients

• ✓ long-grain white rice
• green bell pepper
• salt
• ground beef
• onion
• garlic
• tomato
• water
• worcestershire sauce
• salt
• hot pepper sauce
• black pepper
• mozzarella cheese
• tomato sauce

Instructions

1. 1 Chop reserved green bell pepper tops. Measure out 1/4 cup and set aside.
2. 2 Bring a pot of water to a boil; cook whole green bell peppers in boiling water until slightly tender, about 5 minutes. Drain and lightly season inside of bell peppers with salt. Set aside.
3. 3 Heat a large skillet over medium-high heat. Cook and stir beef, onion, reserved 1/4 cup chopped green bell pepper, and garlic in the hot skillet until ground beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Stir canned tomatoes and liquid, rice, water, Worcestershire sauce, 1 teaspoon salt, hot sauce, and black pepper into ground beef mixture; bring to a boil. Reduce heat, cover the skillet with a lid, and simmer until rice is tender, 15 to 18 minutes.
6. 6 Stir 3/4 of the mozzarella cheese and 3/4 of the tomato sauce into ground beef-rice mixture. Stuff bell peppers with ground beef-rice mixture; top each with remaining mozzarella cheese and tomato sauce. Arrange peppers in a baking dish. Cover the dish with aluminum foil.
7. 7 Bake in the preheated oven until cooked through and cheese is melted, 30 to 35 minutes.

By Dianne Miko

Ingredients

• ✓ long-grain white rice
• butter
• green bell pepper
• green onion
• garlic
• tomato vegetable juice
• clam juice
• water
• salt
• thyme
• basil
• red pepper flakes
• bay leaf
• shrimp
• hot pepper sauce

Instructions

1. 1 Melt butter in a large pot over medium heat. Add bell pepper, onions, and garlic; sauté until tender. Stir in vegetable juice, clam juice, water, salt, thyme, basil, red pepper flakes, and bay leaf; bring to a boil.
2. 2 Stir in rice, then reduce the heat, cover, and simmer until rice is tender, about 15 minutes. Stir in shrimp and cook until opaque, about 5 minutes. Discard bay leaf. Season with hot sauce to serve.

By Mr Ed

Ingredients

• ✓ long-grain white rice
• chicken thigh
• tomato
• andouille sausage
• chicken broth
• celery
• carrot
• onion
• green bell pepper
• garlic
• cajun seasoning
• thyme
• oregano
• shrimp
• parsley

Instructions

1. 1 Combine chicken, diced tomatoes, sausage, chicken broth, mirepoix, bell pepper, garlic, Cajun seasoning, thyme, and oregano in a slow cooker; cover. Cook on High until chicken is tender, 4 to 5 hours, stirring occasionally. Stir in rice and shrimp to combine during the last 30 minutes.
2. 2 Turn off slow cooker. Let stand, covered, to allow rice to absorb most of the remaining liquid, at least 15 minutes. Garnish with parsley.

By Campbell's Kitchen

Ingredients

• ✓ long-grain white rice
• butter
• onion
• green bell pepper
• celery
• garlic
• tomato paste
• bay leaf
• creole seasoning blend
• worcestershire sauce
• tomato
• chicken stock
• ham
• andouille sausage
• chicken
• shrimp

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
3. 3 Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.

By JOSLYN

Ingredients

• ✓ long-grain white rice
• smoked sausage
• cooking oil
• flour
• onion
• green bell pepper
• red bell pepper
• celery
• okra
• garlic
• cajun seasoning
• chicken broth
• hot pepper sauce
• black pepper
• salt
• shrimp

Instructions

1. 1 Cut sausage into 1/2-inch slices; set aside.
2. 2 Combine oil and flour in a 4-quart heavy saucepan; mix until smooth. Cook and stir over medium-high heat for 3 minutes. Reduce heat to medium; cook and stir until roux is a dark reddish brown, 6 to 8 minutes.
3. 3 Stir in onion, bell peppers, celery, okra and garlic; cook and stir until vegetables are tender, 8 to 10 minutes. Stir in Cajun seasoning.
4. 4 Pour in broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; add sausage, pepper sauce, black pepper and salt. Cover and simmer for 15 minutes.
5. 5 Remove the lid and bring to a boil; add shrimp and cook until shrimp turn pink, about 3 minutes.
6. 6 Portion rice into bowls. Ladle gumbo over rice.

By Hillshire FarmR Brand

Ingredients

• ✓ long-grain white rice
• chicken thigh
• black pepper
• butter
• olive oil
• sherry
• yellow onion
• green bell pepper
• garlic
• chicken broth
• bay leaf
• salt
• black pepper
• saffron
• tomato
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Trim excess fat from thighs. Wash and pat dry. Season moderately with pepper.
3. 3 Heat 2 tablespoons butter and olive oil in a large Dutch oven over medium heat. Add chicken thighs and cook until well browned, 3 to 5 minutes per side. Pour sherry over top. Remove chicken to a plate. Drain excess fat, leaving about 2 tablespoons drippings in the skillet.
4. 4 Add onion and bell pepper to the skillet and saute over medium heat until onions are translucent and peppers have softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice and saute for 2 minutes. Add chicken stock, bay leaf, salt, pepper, and saffron; bring to a boil.
5. 5 Remove from the heat and lay chicken thighs in a single layer over the rice mixture.
6. 6 Bake, covered tightly, in the preheated oven for 45 minutes.
7. 7 When the casserole has about 5 minutes left, melt remaining tablespoon butter in a skillet. Add tomato slices and saute until heated through.
8. 8 Place a tomato slice on top of each chicken thigh, then sprinkle Parmesan cheese over top. Return to the oven and bake, uncovered, until chicken juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
9. 9 Let rest for at least 15 minutes before serving.

By aputler