Rice

Ingredients 2 lbs chicken breasts (or thighs), cut into 1 inch cubes 1 lemon for juice Tsp salt 1Tbl vegetable oil 1 tbl oil 3 bunches green onion, white part only, sliced 1 medium onion, diced 2 large bell peppers, diced 3 large cloves garlic, minced 1.5 in. piece ginger, minced 1 tbl chili powder 2 cups chopped garden tomato 1 tsp thyme (fresh or dried) 1/2-1 tsp red pepper flakes 1/4- 1/2 jar peanut butter (see notes) 1.25 cups water or broth 1.5 cups of jasmine rice Instructions In bowl, toss chicken bits with lemon juice and salt. Let sit for 10 minutes or so. Over medium heat, in large pot on medium heat, cook chicken until white on outside, no more. Remove chicken from pot and set aside. In same pot, with more oil now, cook on medium heat green onions, onion, and bell peppers until tender. Then add garlic, ginger and chili powder. Cook, stirring constantly for 1-2 minutes. Add tomatoes, thyme, red pepper flakes, peanut butter, partly cooked chicken, and water. Stir well until the peanut butter is evenly mixed. Bring to a simmer and reduce to low heat. Let simmer for 30-40 minutes. Be very careful to not use too high of a heat setting or the peanut butter will burn to the bottom of the pan. Meanwhile, cook the rice according to package directions. Serve stew over rice. Add salt to taste. Notes For peanut allergies, sunflower or almond spread works just as well. Just add a touch of raw sugar and salt to adjust the flavors. I use 1/2 jar of peanut butter and it makes the recipe a bit thicker. For more liquid texture, use no more than 1/4 jar (maybe less).

Ingredients Olive oil 1 lb ground spicy sausage 1 diced onion 3 diced stalks celery 3 large carrots sliced 4 cloves garlic minced 1 tsp thyme 1 tbsp garlic salt, 1 tbsp plain salt, 1 tbsp black pepper 3 heaping tbsp flour plain 4 cups good chicken stock 2 bay leaves 3 large potatoes diced large 1.5 cups light cream or half and half (use less if using heavy cream) 1 cup rice cooked according to package directions on the side Instructions Cook sausage in large pot with oil over med high heat. When close to cooked through add all veggies and thyme/salt/garlic salt/black pepper and cook until mostly soft (nothing has to be cooked all the way at this point). Add flour and cook for a couple minutes stirring. Add chicken stock, bay leaves, and potatoes. Bring to simmer and cook 30 minutes. Remove from heat and add cream. Salt and pepper to taste. Serve with rice on side to add per preference. Or mix it in prior to serving.

Ingredients 3 tablespoons butter, divided 3 large eggs, whisked 2 large carrots, peeled and diced 1 large white onion, diced 1/2 cup frozen peas 4 cloves garlic, minced salt and black pepper to taste 4 cups cooked rice (I prefer short-grain white rice) 5 green onions, thinly sliced (or just one bunch) 4 tablespoons soy sauce, or more to taste 2 teaspoons oyster sauce (optional) 1/2 teaspoons toasted sesame oil (if you have it but not required) Instructions Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. (let the rice rest for a bit between stirs so that it can crisp up on the bottom.) This can take longer depending on heat used and make sure to get crispy to preference but not burned Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed Serve immediately

Ingredients 2 tbsp olive oil 5 cloves garlic minced 1 tsp turmeric 1/2 tsp cumin 1/2 tsp paprika 2 tsp salt or more to taste 2.25 cups water 1.5 cups rice (I prefer jasmine) Small bunch of cilantro chopped well 1/4 cup roasted pine nuts Instructions Add oil to large pan and saute onion and garlic for a few minutes until onion is soft. Mix in spices and toast until fragrant (1 minute or so) Pour in water and mix well and then add the rice. Simmer for 20 minutes or until rice is tender and fluffy. Remove from heat and mix in rest of ingredients. Serve with some meat over it like kabobs, lamb, or something Greek! Notes Note: to toast pine nuts, you can do this in a variety of ways. One is simply a small pan with a little oil on the stove. High heat until they start to brown but be careful not to burn. Oven works too or toaster oven, just not efficient since this is a small amount.

Ingredients 2 tbsp olive oil 1 small onion diced small 3 cloves garlic minced 1.5 cups uncooked white rice 3 cups chicken broth 1 tbsp fresh dill (or less dried) 1-2 tbsp lemon juice Instructions Saute over med heat onion and garlic until translucent Add rice to pan and saute for 5 minutes stirring frequently Either transfer to a pot to cook rice in or move this all to a rice cooker. Regardless, pour in chicken broth, mix, and simmer until rice is cooked Add in dill, lemon juice. Mix and serve

Ingredients 2 tbsp olive oil 1 yellow onion, diced 5 cloves garlic, minced 1 tbsp coriander 1.5 tsp cumin 1/2 tsp paprika 1 tsp salt 1 tbsp garlic salt 1 tsp black pepper 2 4-oz cans hot green chiles 1 jar salsa verde (16 oz), try to find a better quality salsa for this 4 cups chicken broth 2 tbsp lime juice 3 lb chicken quarters (or any kind of chicken really) 1 cup corn 3 large carrots sliced and diced Diced jalapeno with seeds 1 cup dry white rice Optional toppings: ...

Ingredients 1 1/2 cups long grain white rice 1/4 cup oil (vegetable or canola oil) 3 cloves garlic, minced 1/2 medium onion, finely diced 1 tsp cumin 1 tsp chili powder 1/3 cup tomato sauce 2 teaspoons tomato bouillon granulated, or cubes (or 1 tbsp ketchup) 2 teaspoon salt 1 carrot, diced small 1/2 cup peas (frozen or fresh) 3 cups water 1-3 whole serrano peppers, optional Instructions In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes) Add tomato sauce, garlic, diced onion, cumin, and chili powder to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.) Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork Taste test. Spruce up with more salt, pepper, and cholula as necessary

Ingredients 1 lb peeled shrimp (can be frozen) 1 lb sliced andouille sausage 1 lb white fish (cod, tilapia, whatever) (can be frozen) 1 bundle of green onions, sliced small 1 bell pepper, diced 1 diced yellow onion 1-3 sticks celery, diced small 2 tbsp cajun seasoning (split usage) 1 tbsp or so tomato paste 1 can diced tomatoes drained (doesn’t have to be drained super well) 8 oz clam juice 4 cups seafood stock (kitchen basics is best, other stock can be substituted if necessary) 1-2 bay leaves 1-2 cups white rice cooked according to package directions Instructions In large pot, brown sausage with oil. After browned, remove sausage but LEAVE drippings Add more olive oil and cook all veggies until mostly soft. Add half cajun seasoning Add tomato paste and cook another minute stirring often Add diced tomatoes through bay leaves and bring to a simmer Add sausage back along with all fish. Add last half cajun seasoning. Add garlic salt and black pepper here to taste if desired (not required) Simmer for 20 minutes. Don’t overcook or the shrimp become rubbery! Serve over white rice