Cindy Fomby DickinsonFamily Treasures 1 lb red or pinto beans1 Tbsp1 ham hock2 large onions, chopped2 cloves garlic, minced2 bay leaves1 tsp salt1/2 tsp black pepper1/4 tsp crushed red pepper water1 lb hot link sausage Wash beans and soak overnight. Sauté onions in bacon drippings. Mix with beans, seasonings, and ham hock. Cook over low … Continue reading Red Beans and Rice
Rice
Tony’s Rice
Deborah FisherFamily Treasures Boil chicken in salt and pepper for 25 minutes. 3/4 cup rice, uncooked1 cup grated cheesepimento and green pepperschopped (optional) Deboned chicken on top of above. 1 3/4 - 2 cup chicken broth1 can cream of mushroom soup dotted on top Bake at 350 degrees for 45 minutes to 1 hour uncovered. … Continue reading Tony’s Rice
Breakfast Rice
Evelyn FitzgeraldFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 lb Jimmy Dean sausage (sage or hot)1 cup onion, chopped1 cup celery chopped1/2 cup red bell pepper, chopped1/2 cup yellow pepper, chopped2 cloves garlic, chopped2 (10 oz) cans cream of mushroom soup1 (10 oz) can cream of chicken soup1 cup raw rice1/4 tsp salt1/4 tsp pepperLouisiana … Continue reading Breakfast Rice
Green Rice
Beth ScottFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Prepare 1 cup rice, either Minute® or long grain. Mix together: 1 egg, beaten1/2 small can evaporated milk1/3 cup oil2 1/4 Tbsp parsley flakes1/2 medium, onion, chopped1 cup sharp cheese, grated1 cup mushrooms, chopped1 cup cream of mushroom soupSalt and pepper to taste Mix all with rice. … Continue reading Green Rice
Hawaiian Rice
Zoe HartFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 large bell pepper, chopped1 or 2 cloves garlic2 Tbsp cooking oil2 cans cream of mushroom soup1 (13 oz) can pineapple chunks, drained2 tsp soy sauce1 cup chicken broth1 (3 lb) chicken4 cup rice, cooked Boil and bone chicken. Reserve broth. Sauté pepper and garlic in oil. … Continue reading Hawaiian Rice
Mary’s Rice
Ophelia AutreyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 package Mahatma® (yellow) rice1/2 stick butter, melted (or oleo)1 can Mexican corn, drained2 cups cheese (put 1 cup on top1 can cream of mushroom soup Cook rice by directions on package. Add all other ingredients. Spray baking pan with Pam® and bake at 350 degrees until … Continue reading Mary’s Rice
Chinese Rice Dressing
Mrs. Leita B. McVehil, Received from brother John McCormickFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 stick butter1 cup celery1 cup bell pepper1 cup green onions2 cloves garlic3 to 4 tsp soy sauce1 Tbsp ginger1 tsp curry powderDash thyme4 oz can mushrooms4 cup chicken or turkey broth2 cup raw riceSalt and pepper to taste Medium … Continue reading Chinese Rice Dressing
Chicken and Rice – One Pot Meal – The Hillbilly Kitchen
The Hillbilly Kitchen – Down Home Country Cook https://youtu.be/9K_CdCWHCzQ Ingredients: 1 lb. - Chicken tenders 1 medium - Chopped onion 1 tablespoon - Butter 1 tablespoon - Lemon juice 1 tablespoon - Honey 1 cup - Long grain rice 2 cups - Water Salt & pepper
Mama Sue makes MEXICAN RICE
Mama Sue’s Southern Kitchen https://youtu.be/lnijAMOeegU
SLOW-COOKER CARIBBEAN CHICKEN WITH RICE AND PEAS with Amy’s Louisiana Kitchen
Amy’s Louisiana Kitchen From Union Parish https://youtu.be/EFpQKzIJbKk Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube CARRIBEAN CHICKEN WITH RICE AND PEAS 1 cup chopped ONION 1 cup chopped CELERY 1 cup chopped CARROTS 4 pounds boneless, skinless CHICKEN THIGHS SALT and PEPPER to taste (1) 15 ounce can TOMATO SAUCE 1 … Continue reading SLOW-COOKER CARIBBEAN CHICKEN WITH RICE AND PEAS with Amy’s Louisiana Kitchen
Shiloh To Canaan Kitchen 