Time 1h25m Yield 4 servings Number Of Ingredients 15 Steps:
Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined. Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated. Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs. Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute. Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.
Time 2h10m Yield 8 Number Of Ingredients 17 Steps:
Preheat oven to 350 degrees F (175 degrees C). Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes. Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients. Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.
Time 1h10m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350°F. Heat oil in a medium skillet; add onion and chilies. Cook until softened, about 5 to 7 minutes. Add garlic, cumin and chili powder and cook 2 minutes more. In a large bowl, combine rice, beans and onion mixture. Spray a 2-quart casserole with non-stick spray. Spread 1/3 of the rice/bean mixture. Top that with 1/2 of the ricotta cheese. Top that with 1/2 of the Monterey jack cheese. Repeat, ending with the rice/bean mixture. Cover and bake for 30 minutes. Remove from the oven; cover casserole with the salsa. Sprinkle evenly with cheddar cheese. Bake 5 to 10 minutes more, until cheese is melted and lightly browned.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Boil the water with the salt, then add the rice and keep boiling, uncovered, until almost all of the water has been absorbed or cooked off. The rice should still be pretty wet, but without pools of water and not fluffy. Meanwhile, saute the garlic and onions in a small amount of oil for four or five minutes. Take care not to let them brown. When the rice is nearly ready, bring the milk to a boil (warning, milk scalds easily so don’t take your eyes off of it). Add the milk, cheese and onion/garlic mixture to the rice. Cook over low heat, stirring, until all the cheese has melted.
Time 1h10m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 F. Mix Cheddar and Jack together. Mix Rice, Beans, Garlic, Onion, and Chilies together. In a large casserole dish spread 1/3 of the rice/bean mixture. Top that with 1/2 of the cheese mixture. top that with 1/2 of the Ricotta. Then the next 1/3 of the rice/bean mixture. Followed by the last half of the cheese. Followed by the last half of the Ricotta. Then the last 1/3 of the rice/bean mixture. Bake 40 min. Remove from the oven, top with Black Olives. Sprinkle evenly with Parmesan. Bake 10 min. more. Remove from oven and let rest 20 min. Serve.
Time 8h10m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Set aside 1 cup of the grated cheese. Mix all other ingredients together, breaking up the tomatoes carefully. Place mixture into a well greased crock pot. Cover and cook on low setting for 6-9 hours. Just before serving, sprinkle with reserved grated cheese.
Number Of Ingredients 9 Steps:
Mix thoroughly all ingredients except 1 cup of the grated cheese. Pour mixture into well-greased crock-pot. Cover and cook on low setting for 6 to 9 hours. Just before serving sprinkle with reserved grated cheese.
Time 45m Yield 4 serving(s) Number Of Ingredients 3 Steps:
Preheat oven to 350 degrees. Spray a baking dish with cooking spray. Pour rice mix, the amount of water called for, and canned tomatoes into the dish, stirring together. Cook the chicken in a skillet until the outsides are seared and starting to brown. Place chicken over the rice mixture and cover with foil paper. Place in an oven for 30 minutes. Remove the foil. Pour the cheese over the top of the chicken, not forgetting the exposed rice. Place back in the oven for 15 minutes or until chicken is white all the way through.
