Red Beans and Rice

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


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


Amy’s Louisiana Kitchen From Union Parish 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