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"Rice-a-pees" |
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HAWAIIAN PORK 1 15-¼ ounce can pineapple tidbits, drained, reserve juice ¼ cup cider vinegar ¼ cup honey 2 tablespoons low-sodium soy sauce 1 tablespoon cornstarch ½ teaspoon ground ginger 1 tablespoon vegetable oil 1 pound boneless pork chops, cut into ¼-inch strips 2 cups chopped celery 1 medium onion, chopped 1 medium-size red bell pepper, chopped ½ cup unsalted cashews 6 cups hot cooked rice Combine reserved pineapple juice, vinegar, honey, soy sauce, cornstarch and ginger in small bowl; set aside. Heat oil in large skillet or wok over medium-high heat until hot. Add pork; cook 5 to 7 minutes, stirring, until brown. Add celery, onion and bell pepper; cook 3 to 5 minutes more or until vegetables are crisp-tender. Add reserved pineapple juice mixture and pineapple. Cook, stirring until sauce thickens, about 1 minute. Remove from heat, stir in cashews. Serve over hot rice. Makes 6 servings. Each serving provides:
CRUNCHY TUNA RICE SALAD 3 cups cooked rice, cooled 1 12-ounce can water packed tuna, drained and flaked 2 medium carrots, shredded 1 medium-size green or red bell pepper, chopped 1 cup chopped jicama* ¾ cup thinly sliced green onions 1-½ cups nonfat plain yogurt 1 teaspoon lemon pepper ¼ teaspoon salt ¼ teaspoon ground black pepper 3 Whole pita bread rounds, halved Shredded lettuce Combine rice, tuna, carrots, bell pepper, jicama and onion in large bowl. Add yogurt, lemon pepper, salt and pepper. Toss to combine ingredients. Chill at least 1 hour. Serve in pita bread with lettuce. Makes 6 servings. *Substitute 1 (6-ounce) can water chestnuts, drained and chopped, for the jicama if desired. Each serving provides:
CHICKEN AND RICE PRIMAVERA 1 tablespoon olive oil ¾ pound boneless skinless chicken breasts, cut into ½ inch thick strips 2 garlic cloves, minced 2 cups broccoli florets, cut into bite-size pieces 1 medium onion, chopped 2 medium carrots, thinly sliced 1 teaspoon Italian seasoning ¼ teaspoon red pepper flakes ¼ teaspoon salt 3 cups cooked rice 4½ ounce can Italian-style diced tomatoes ¼ cup Parmesan cheese Heat oil in 12-inch skillet over medium-high heat until hot. Add chicken and garlic; cook, stirring 5 to 7 minutes or until chicken is beginning to brown. Add broccoli, carrots, onion, Italian seasoning, red pepper flakes and salt. Cook, stirring 3 to 4 minutes or until vegetables are tender. Add rice and tomatoes. Stir until blended and thoroughly heated. Remove from heat; stir in Parmesan cheese. Makes 6 servings. Each serving provides:
GREEK RICE TOSS 3 cups cooked rice 2 (6 ounce) jars marinated artichoke hearts, drained, reserve liquid and coarsely chopped 1 large tomato, seeded and chopped 1 medium cucumber, seeded and chopped medium-size 1 red onion, chopped cup crumbled feta cheese 2¼ ounce can sliced black olives, drained ¼ cup chopped fresh parsley 1 tablespoon lemon juice ½ teaspoon oregano ½ teaspoon lemon pepper Lettuce leaves Combine rice, artichoke hearts, tomato, cucumber, onion, cheese, olives, parsley, lemon juice, oregano and lemon pepper. Chill 1 hour. Just before serving, drizzle reserved artichoke liquid over salad. Spoon into individual lettuce-lined salad plates. *For a main dish salad add ¾ pound coarsely chopped cooked medium shrimp or ¾ pound shredded cooked chicken. Makes 6 servings. Each serving provides:
CONFETTI DILL CHICKEN AND RICE 1 tablespoon vegetable oil 1 pound boneless, skinless chicken breasts, cut into ½-inch chunks 4 medium carrots, thinly sliced 1 small onion, chopped 1½ cups chicken broth 16 ounce package frozen corn 1 teaspoon dried dill weed ¼ teaspoon ground black pepper 1½ cups low-fat milk 3 tablespoons all-purpose flour 6 cups hot cooked rice Fresh chopped parsley Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 5 to 6 minutes or until chicken is brown, stirring occasionally. Add carrots and onion, cook 3 to 4 minutes or until onion and carrots are crisp-tender, stirring occasionally. Add broth, corn, dill and pepper; cook 4 to 5 minutes or until thoroughly heated, stirring occasionally. Reduce heat to medium; add milk and flour; simmer 3 to 4 minutes. Remove from heat; serve over hot rice, sprinkle with parsley. Makes 6 servings. Each serving provides:
FIESTA SKILLET TACOS ¼ cup cider vinegar 2 tablespoons olive oil 2 cloves garlic, minced ½ teaspoon salt ½ teaspoon chili powder ¼ teaspoon ground black pepper ¼ teaspoon cumin 3 cups cooked rice (cooked in chicken broth) 1 15- to 16-ounce can kidney beans, drained and rinsed 1 15- to 16-ounce can black beans, drained and rinsed 1 11-ounce can corn, drained 1 medium-size green bell pepper, chopped 2 medium carrots, shredded 1 cup thinly sliced green onions 18 taco shells Combine vinegar, olive oil, garlic, salt, chili powder, black pepper and cumin in small bowl. Remove 1 tablespoon oil mixture; place in large skillet. Reserve remaining oil mixture. Heat skillet over medium-high heat until hot. Add rice, kidney beans, black beans, corn, green pepper, carrots, onions and remaining oil mixture. Cook, stirring, 2 to 3 minutes or until well blended and thoroughly heated. Serve immediately, spooning ½ cup mixture into each taco shell. Makes 6 servings. Each serving provides:
TUNA RICE SALAD 3 cups cooked rice 8½ ounce can green peas, drained 6¾ ounce can tuna, packed in water, drained and flaked ¾ cup chopped celery ¼ cup sliced green onions ¼ cup lemon juice 2 tablespoons vegetable oil ¼ teaspoon hot pepper sauce Combine rice and peas in large bowl; toss lightly. Add tuna, celery and onions. Combine lemon juice, oil and pepper sauce in small jar with lid. Pour over rice mixture; toss lightly. Cover and chill 30 minutes. Makes 6 servings. Each serving provides:
MEAL-IN-ONE STIR-FRY 1 small onion, chopped 2 tablespoons vegetable oil 2 (5 ounce) cans chunk chicken, drained and flaked 4 ounce can sliced mushrooms, drained 8½ ounce can green peas, drained 3 cups cooked rice 2 ounce jar diced pimentos (optional) 1 teaspoon ground black pepper Cook onion in oil in large skillet until transparent. Add chicken, mushrooms, peas, rice, pimentos and pepper; stir well and heat thoroughly. Makes 6 servings. Each serving provides:
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