42nd Recipe Street

1 T Butter or Olive Oil
1/2 Onion, Chopped
3 Stalks Celery, Chopped
1 Apple Chopped
2 C Chicken Stock
1 C Dry Wild Rice (Mixed with Brown Rice OK)

Saute onion, celery, and apple in butter until soft. Stir in chicken stock and rice. Cover and cook for about 45 minutes or until liquid is absorbed and rice is soft.

Source: https://www.allrecipes.com/recipe/230901/easy-oven-brown-rice/

1 T Butter
1 T Minced Garlic
2 C Chicken Broth OR 2 C Water with 2 Chicken Concentrate Packets
1 C Dry Brown Rice

Preheat oven to 400F.

Melt butter in a sauce pan. Saute garlic until fragrant. Add chicken broth or water and concentrate.

Place rice in the bottom on a oven safe casserole dish and pour over broth mixture. Cover tightly with foil and bake for 1 hour. After 1 hour check rice. If it's not soft enough for your liking, add another 1/4 C of water and bake another 15 minutes.

Source: https://www.everyplate.com/recipes/sweet-soy-glazed-chicken-legs-5e7cf929393eea183a2f4602

3 T Butter
6 Cloves Garlic (or more to taste),  Minced
2 C Jasmine Rice
3 C Water or Chicken Broth
Salt, to taste

Note: You can use other types of rice, just be sure to use the correct rice to water ratio.

Melt butter over medium heat in a large saucepan. Add garlic and cook until fragrant, about 30 seconds Add rice, water, and salt. Cover and cook for about 20 minutes, or until rice has done.

Source: http://www.geniuskitchen.com/recipe/homemade-rice-a-roni-24476

2 lbs Boneless Skinless Chicken Breast
Seasoned Meat Tenderizer
1 T Minced Garlic
2 T Butter
1 T (.5 oz) Olive Oil
1 (7oz) PKG Fideo 
1 Onion, Chopped
2 C Rice
1 t Garlic Powder, to taste
1 t Kosher Salt, to taste
1/2 t Black Pepper, to taste
Cayenne Powder, optional to taste
4 C Chicken Stock

Cut chicken into bite size pieces. Season with the meat tenderizer. Melt butter in a large, deep skillet. Add garlic and chicken. Cover and cook until mostly done. Remove lid from pan, turn up heat and cook until all liquid has evaporated and chicken is golden.

While chicken is cooking, heat olive oil in a large sauce pan or dutch oven. Saute onion and fideo until golden. And rice, garlic powder, salt, pepper, cayenne (optional), and chicken stock. Cover and simmer until rice is done.

Combine rice and chicken. Mix well.

Source: Aunt Reeny

1 Can Cream of Chicken Soup
1 1/3 C Water
3/4 C Uncooked Rice
1 t Onion Powder
1/2 t Black Pepper
2 C Frozen Mixed Vegetables
1 lb Chicken Breast Tenderloins
Shredded Cheddar Cheese

Season chicken according to taste and set to side.

Combine soup, water, rice, onion powder, black pepper, and frozen mixed veggies. Mix well. Transfer to large lasagna pan. Place chicken on top. Cover with foil. Bake in 375F oven for about 45 min or until chicken is done. Top with cheese and let sit for 10 min.

Source: http://allrecipes.com/Recipe/Creamy-Rice-Pudding

2 C Milk
1-1/2 C Leftover Rice
1/3 C Sugar
1 Egg
2/3 C Golden Raisins
1 T Butter
1/2 t Vanilla Extract

Combine 1-1/2 C milk, rice, and sugar in a sauce pan. Simmer over medium heat for about 20 minutes.

Beat the egg with remaining 1/2 C milk. Add egg, milk, and raisins to the sauce pan. Cook, stirring constantly, for another 2 minutes.

Remove from heat. Stir in butter and vanilla extract. Mix thoroughly. Serve with cinnamon.

Source: http://foodwishes.blogspot.com/2013/02/cajun-chicken-ragu-old-and-misspelled.html

6 Slices Bacon, Diced
2 Ribs Celery, Diced
1 Onion, Diced
1 Large Pinch Salt
1 Green Pepper, Diced
1 Red Pepper, Diced
3 Cloves Garlic, Minced
1 T Oil
1/3 C Flour
1 t Black Pepper
1 t Paprika
1/2 t Dried Oregano
1/4 t Cayenne Pepper
3 C Cold Chicken Broth
1 t Worcestershire Sauce
8 oz Andouille Sausage, Diced
3 C Cooked Shredded/Diced Chicken (2 Breasts)
Hot Cooked Rice
Green Onions for Garnish

Preheat covered pan on medium high heat for 5 minutes. Cut bacon in to small strips using scissors or a knife. Turn heat down to medium and cook until crispy. Remove from the pan with a slotted spoon and set aside.

Add celery and onion to bacon drippings. Season with salt. Cook for 5 minutes over medium heat. Add green pepper, red pepper, and garlic. Cook for 5 minutes.

Add 1 T of oil and mix well. Sprinkle over flour. Mix well to form a roux. Add black pepper, oregano, cayenne pepper, and paprika. Bring to a boil, reduce heat to low-medium and cook for 5 minutes.

Add about 1 C of the broth and stir until the lumps are out. Add remaning broth and worcestershire sauce. Cook for 5-10 minutes over low heat until thickened. Add andouille sausage, chicken, and bacon. Mix well and heat through.

Serve over rice and garnish with green onion.

Source: http://www.youtube.com/watch?v=EA4EWlv6HUM

3 T Oil, Divided
1.5lbs Meat, Cut into Bit Size Pieces
Meat Tenderizer
Pepper, To Taste
1 T Minced Garlic
3 Eggs
5 C Day Old Rice
Salt, To Taste
1/4 C Soy Sauce
1 T Dark Soy Sauce
1 T Molasses (See Note)
Chopped Frozen or Fresh Vegetables

Preheat pan for 5 minutes on just over medium heat.

Add 2 T oil and garlic. Saute garlic for 30 seconds until fragrant. Add meat. Season with meat tenderizer and pepper. Cover and cook until just the outside is cooked. Add any raw vegetables you may have. Cover and cook until done. Remove lid. Turn up heat and boil off any remaning liquid.

Remove meat from pan and keep warm.

Wet your hands and de-clump the rice. Add 1 T Oil to pan and add rice. Saute rice for 30 seconds. Add frozen vegetables then add salt, pepper, soy sauce, dark soy sauce, and molasses.

NOTE: The original recipe called for Agave Nectar which I didn't have. I will add a note on how the Agave Nectar turned out VS Molasses.

Lift rice with two utensils to stir so it does not get mushy. Add meat and warm through.

1 C Uncooked Rice

1 8 oz PKG Sliced Mushrooms

1LB Pinto Beans
1-1/2 C Uncooked White Rice
About 9 C Water, Divided
Butter, To Taste
Vinegar, To Taste

Combine pinto beans and 6 C water. Simmer for 1.5 hrs.

Add uncooked white rice and remaining 3 C of water. Simmer for 20-30 min or until rice is done.

Add butter and vinegar to taste.

Source: Unknown

4 C Cooked Brown Rice
4 C Raw Mushrooms
1 C Sour Cream
1 C Shredded Cheese

Cooked Rice. Meanwhile, saute Mushrooms in a pam sprayed skillet. When rice and mushrooms are done. Combine all into a large bowl. Stir in sour cream and cheese .