BUTTER BAKED RICE (OAMC)
Adapted from "Company's Coming: Make Ahead Meals" by J. Pare. Prep time includes time for rice to soak.
Provided by Pamela
Categories Long Grain Rice
Time 1h45m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Measure rice and salt in a bowl and pour on boiling water just to cover. Let stand 30 minutes.
- Drain and rinse with cold water.
- Melt butter in a frying pan and add rice. Saute for 5 minutes, stirring often until most of the butter is absorbed.
- Transfer to a greased 1L casserole dish.
- Combine garlic powder and chicken stock and pour over rice. Cover and bake at 350 degrees for 45-60 minutes.
- Add parsley and fluff with a fork.
- Sprinkle with almonds and bake for an additional 5 minutes.
- Cool completely, label and freeze.
- To serve, thaw overnight and reheat.
- Garnish with additional parsley if desired.
- To save time, double or triple recipe and make 2 or 3 meals at once.
Nutrition Facts : Calories 350.4, Fat 17.1, SaturatedFat 10.2, Cholesterol 44.2, Sodium 891.2, Carbohydrate 41.9, Fiber 0.7, Sugar 2, Protein 6.6
FRIED RICE - OAMC
This is great sidedish to have when you serving an asian entree. This recipe makes 2 3 serving packages which is perfect for my family. Proportion the recipe to best suit your needs.
Provided by Tarynne
Categories Lunch/Snacks
Time 13m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- --- Freezing Day ---.
- In a large bowl, combine the peas and carrots, rice, onion and parsley flakes.
- Mix well.
- Pour into 2 quart size freezer bags.
- Seal, lable and freeze.
- --- Serving Day ---.
- Thaw bag of rice mixture overnight in fridge or run warm water over bag.
- Heat 2 Tsp oil in a large skillet.
- Dump rice mixture into the skillet.
- Cook and stir over medium heat, breaking up any chunks of rice, until hot, about 5 minutes.
- Push rice mixture to the side of the skillet.
- Add 1 tsp oil to the empty side of the skillet and add the eggs.
- Cook and stir until eggs are thickened but still moist.
- Mix rice in with egg breaking up egg into bite size pieces.
- Turn off heat.
- Stir in soy sauce and pepper.
Nutrition Facts : Calories 269.5, Fat 8.2, SaturatedFat 1.7, Cholesterol 141, Sodium 402, Carbohydrate 39.2, Fiber 1.4, Sugar 1.7, Protein 8.6
FRIED RICE OAMC
A comforting dish that my husband and kids always love. This freezes and reheats great. Prepare the rice and chicken before hand. For the chicken, I usually marinate the breasts in teriyaki sauce for some extra flavor. The rice should be stored in a large ziplock bag in the fridge until cold before starting the fried rice. When making rice for a meal earlier in the week be sure to make extra. Or keep a ziplock in the freezer and anytime you get take-out throw the box of white rice into the freezer bag until you have enough.
Provided by MommyMakes
Categories One Dish Meal
Time 45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Scramble the eggs, chop, and set aside with the cooked chicken.
- Heat the oil in a very large, deep, heavy bottomed skillet over the highest heat, I use a non-stick pan.
- Take cold rice from the refrigerator and set aside.
- Scrape diced onion into pan then follow with cold rice.
- Immediately start to stir and move the rice around so it will warm up. The big chunks will break up as the rice heats up.
- Continue stirring the rice and onions, breaking up chunks, over the highest heat.
- As rice starts to heat, add the soy sauce (I just turn the bottle around the pan a couple of times, no measuring).
- Push aside the rice so you can see the bottom of the pan, add the sesame seeds.
- Stir and watch them closely, when they start to brown stir them into the rest of the rice.
- Add garlic, salt and pepper, chicken, scrambled eggs, and vegetables.
- Continue browning the rice until fried to your liking and vegetables are heated.
- For us, the fried rice doesn't taste right without the chinese restaurant greasy-ness. The final step is to take the rice off the heat and stir the chopped butter into it until its melted and thoroughly mixed. This isn't necessary and can be omitted or reduced as desired.
SHORT -CUT CHICKEN FRIED RICE (OAMC)
Recipe easily doubles for more servings. Freezes well. Prep time does not include cooking and cooling the rice. You can use your favorite marinade, I use Ken's and I do NOT marinade chicken first. But if you like you may do so.
Provided by MsSally
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve bullion in water and cook rice according to directions. Plunge container into cold water to cool after cooking or make rice the day before.
- Cook egg beaters in skillet till fluffy. Set aside keep warm.
- Saute chicken and onion in same skillet till done about 3 to 4 minutes.
- Add marinade, peas and carrots, and rice. Mix well.
- Add soy sauce, ginger, garlic and egg beaters. Continue to cook till heated though.
- Cool your favorite way and pack in quart sized freezer bags. 1 serving = 1 1/2 cups approximately.
Nutrition Facts : Calories 321.6, Fat 3.6, SaturatedFat 0.8, Cholesterol 72.7, Sodium 1611, Carbohydrate 40.2, Fiber 3.6, Sugar 4.8, Protein 31.4
CHEESY CHICKEN AND RICE BAKE (OAMC)
I got this off the back of a soup can and it is very tasty. It also does well assembling in advance and freezing. I sometime use risotto in place of the white rice and it comes out very creamy and tasty!
Provided by FCR Gal
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix soup, water, rice, onion powder and black pepper in 2 qt shallow baking dish.
- Top with chicken.
- Sprinkle chicken with additional pepper.
- Cover and bake at 375 for 45 minutes or until chicken is no longer pink and rice is done.
- Uncover and sprinkle cheese over chicken and put back in oven long enough for cheese to melt.
- If you like you can add 2 cups of fresh, canned or frozen veggies into soup mixture before topping with chicken.
Nutrition Facts : Calories 496.9, Fat 16.1, SaturatedFat 7.8, Cholesterol 134.5, Sodium 788.7, Carbohydrate 33.9, Fiber 0.5, Sugar 0.7, Protein 50.7
CHICKEN AND RICE PILAF (OAMC)
Make and share this Chicken and Rice Pilaf (Oamc) recipe from Food.com.
Provided by David and Kat
Categories Chicken Breast
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle chicken breasts with salt, pepper, and paprika.
- Mix chicken broth, uncooked rice, onion soup mix, cream of mushroom soup, and pimientos together.
- Put in a greased 11x7x1-1/2 inch baking dish.
- Place chicken breast on top of mixture.
- Cover with foil and freeze.
- To prepare, thaw and preheat over to 375 degrees.
- Bake, uncovered, for 1 and 1/4 hours.
Nutrition Facts : Calories 371.5, Fat 6.2, SaturatedFat 1.5, Cholesterol 68.4, Sodium 571.2, Carbohydrate 44.1, Fiber 0.8, Sugar 1.3, Protein 31.8
CHICKEN FRIED RICE - OAMC
I figured out that you can make this in gargantuan quantities and freeze in containers for later. It really saves time...only about 10 minutes to heat up and is a great addition to any Chinese meal. Great way to use extra cooked rice too! I have a rice cooker and it's really easy to make extra. Cook time includes cooking "real" rice and chicken.
Provided by TishT
Categories Poultry
Time 2h15m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the peas and carrots, rice, onion, parsley flakes and chicken.
- Mix well.
- Pour into 4 bags (enough serve 4) or less for family size.
- Seal, lable and freeze.
- Thaw bag of rice mixture.
- Heat 1 Tbs oil in a large skillet.
- Dump rice mixture into the skillet.
- Cook and stir over medium heat, breaking up any chunks of rice, until hot, about 5 minutes.
- Push rice mixture to the side of the skillet.
- Add 1 Tbs oil to the empty side of the skillet and add the eggs.
- Cook and stir until eggs are thickened but still moist.
- Combine eggs with the rice mixture.
- Turn off heat.
- Stir in soy sauce and pepper.
- Serve.
- *Note:You can make this all ahead of time and just reheat but I like the taste of"fresh".
SPANISH RICE OAMC
A flavorful side dish waiting in the freezer. All your favorite flavors of Spanish rice with all the benefits of brown rice! Yum!! While your at it, double the recipe and have two on hand!
Provided by DustyPyatt
Categories Brown Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan bring the broth, rice, onion, garlic and bell peppers to a to a boil.
- Add the rest of the spices to the saucepan and stir.
- Cover; reduce heat to simmer and cook until rice is fluffy and tender (approximately 45 minutes).
- Remove pan from heat and allow the contents to cool.
- Place cooked rice mixture into a 1 gallon freezer bag.
- Gently squeeze out any air then seal the bag.
- Place the filled bag into a 2nd freezer bag and with this printed recipe and seal it.
- Thaw and reheat rice in the microwave.
Nutrition Facts : Calories 311.2, Fat 3.5, SaturatedFat 0.8, Sodium 74.5, Carbohydrate 61.4, Fiber 3.7, Sugar 2.9, Protein 9.8
RICE OPTIONS - OAMC
Make and share this Rice Options - OAMC recipe from Food.com.
Provided by Natures Cuisine
Categories Rice
Time 20m
Yield 3 cups rice, 8 serving(s)
Number Of Ingredients 18
Steps:
- Choose a cook-in or water (2 cups per cup of rice) and add with rice, salt (1 teaspoon per cup of rice) and butter or olive oil (2 tablespoons per cup of rice, unless adding a stir-in including butter).
- Cover and cook for 20 minutes (white rice) or 30 minutes for brown. Then add one of the stir-ins when finished cooking.
- If desired, freeze leftovers in freezer baggie for up to 6 months.
Nutrition Facts : Calories 362.6, Fat 29.5, SaturatedFat 14.9, Cholesterol 61.1, Sodium 635.2, Carbohydrate 20.5, Fiber 1.3, Sugar 16.2, Protein 5.9
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