CopyKat Recipes » rice

No Guilt Chinese Chicken Salad – this salad is light, healthy, and full of flavor.

Stephanie — Wed, 20 May 2009 11:05:45 +0000

My wife and I love Wendy’s Mandarin Salad. She is diabetic so I had to come up with some thing she could eat. This tastes as good as original with out all the sugar. It’s great.

1/2 cup sugar-free apricot jam
8 tablespoons white distilled vinegar
4 tablespoons pineapple juice
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
7 tablespoons Splenda granular
2 tablespoons Splenda brown sugar
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 cup canola oil
1 teaspoon dark sesame seeds
4 tablespoons creamy peanut butter
1 (6 ounce) can chicken, cut in to bite size pieces
1 head iceberg lettuce, chopped
4 mandarin orange segments, on each salad
1 cup dried chow mein noodles
1 cup roasted sliced almonds

Prepare dressing by combining all dressing ingredients except vegetable oil and sesame seeds. Blend on high speed.

While blending, SLOWLY add oil to mixture to create an emulsion.

After completing emulsion, Add sesame seeds and blend for just a couple of seconds.

Pour dressing into a covered container and chill.

Cut chicken in to bight size pieces.

Build each salad by first arranging about 4 cups of iceberg lettuce in the bottom of a large salad bowl or plate.

Sprinkle bite size pieces of chicken over the salad.

Arrange about 4 mandarin orange wedges on each salad. (you can eliminate to reduce more sugar content).

Add sesame dressing to each salad.

Sprinkle about 1/4 cup dried chow mein noodles and 1/4 cup roasted sliced almonds on top of each salad and serve.

Thanks to Columbamio for sharing this healthy salad recipe.

Lemon Pepper Chicken with Garlic – make garlicky chicken easily in the oven!

Stephanie — Wed, 20 May 2009 00:43:21 +0000

The flavor mix in the fast and easy recipe, will stun your guests. This is the best chicken dish I have ever made. Serve with rice for so you can enjoy all of the sauce.

4 boneless chicken breasts
1 stick butter melted
2 Heaping Tbsp. minced garlic
3 Tbsp. lemon juice
1/2 cup Italian Bread crumbs
1/2 cup fresh ground Parmesan
3/4 tsp. Thyme (important)
Lemon Pepper

Mix the bread crumbs and parmesan in a large bag. Shake the chicken in it to coat. Save the extra crumbs.
Melt the butter in a baking dish. Add the Garlic, Thyme and lemon juice. mix it up.
Lightly lay each breast on it’s front to get moist then flip over in the pan. Sprinkle with remaining crumbs to recoat. Shake some Lemon Pepper on top.
Bake 40 min @ 400. Spoon some of the left over liquid over the cooked chicken, and over your accompanying side dish. I prefer a type of rice, like pilaf or brown. The smell and the flavor will knock you down.

Thanks cheezew for sharing this chicken recipe.

Crockpot Chicken Mole – don’t spend all day slaving over the stove to make mole, here is a recipe to make it in a crock pot.

Stephanie — Tue, 19 May 2009 23:36:33 +0000

Simple, Mexican inspired chicken dish that is ready to eat when you are. After having traditional mole, I decided to come up with a recipe that I could put on in the morning and let cook all day. This is what I came up with.

1 whole 3-5lb chicken, cleaned and giblets/neck discarded
1 can tomato paste
1 Tbsp. chicken base
1/4 cup brown sugar
1 can chicken broth
1 Tablet Abuelita Mexican chocolate
1/4 cup Chili powder
2 Tbsp. ground cumin
2 Tbsp. ground cinnamon
1/2-3/4 cup creamy peanut butter
1 tsp salt

Place all ingredients except chicken into your crock pot. Mix well while heating on high. After chocolate is mostly melted add your chicken. Cover and cook the entire day, or at least 6 hours. Check taste for salt.
To serve, strain sauce and retain. Pull chicken off the bone.

Serve with warm tortillas, make burritos and serve with cheese and sour cream. You can also serve this over white rice. This is a recipe that is requested constantly at potlucks and my 12 and 7 year olds love it.

Thanks to eysterfamily for sharing her crock pot recipe.

MGM Grand Spicy Jambalaya – serve up cajun food anytime.

Stephanie — Fri, 15 May 2009 00:03:31 +0000

Here is the MGM Grand specialty Spicy Jambalaya. This is in a large quantity so you may want to consider cutting this one back in size.

6 bay leaves
10 pounds ham, diced
2 gallons water
Oil, for sautéing
5 pounds chicken breast, diced
2 pounds onion, chopped
2 pounds celery
1 1/2 pounds green pepper, chopped
1 cup green onion, chopped
2 pounds tomatoes, diced
2 cups tomato paste
3 tablespoons parsley, chopped
4 ounces garlic, crushed
2 teaspoons dried thyme
2 teaspoons cayenne pepper
1/4 cup Worcestershire sauce
3 pounds smoked sausage
3 pounds rice, steamed
Salt, to taste

In a boiler, add bay leaves, diced ham and water. Let boil for 1 hour. In another pan, heat oil. Add diced chicken, onions and celery. Sauté until tender then add peppers, onions and diced tomatoes. Add tomato paste, chopped parsley, crushed garlic, dried thyme, cayenne pepper, Worcestershire sauce, and smoked sausage. Add cooked rice to jambalaya and salt to taste.

Moo’s Chicken and Rice – this recipe for chicken and rice features a Ritz cracker crumb topping.

Stephanie — Thu, 14 May 2009 01:06:18 +0000

This is a delicious meal to make ahead and heat up when you are ready to eat. This is a great dinner to make on a cold day and serve with hot bread.

4 cups cooked chicken, diced
3 cups chicken broth
8 oz. sour cream
2 cups Minute Rice
2 cans ‘cream of soups’ (chicken or mushroom or a combo of both)
1 medium, sautéed onion (optional)
2 tubes crushed Ritz crackers
1 stick melted butter (1/4 lb.)

Cook the chicken, when cooled debone and dice. Mix with the broth, rice, soups and sour cream. Add sautéed onion, if using. Mix well. Place in a greased 9×13 casserole. Bake at 350 degrees for 20 minutes. Meanwhile, melt the butter and add to the crushed crackers. Mix. After 20 minutes, sprinkle over the partially cooked casserole. Bake an additional 15 minutes, until crackers are browned and casserole is bubbly.

Cabbage Roll Casserole – cabbage rolls can take time to make, why sacrifice that flavor?

Stephanie — Thu, 14 May 2009 01:04:20 +0000

If you love stuffed cabbage rolls, then you will love this. It is exactly the same taste in half of the time.

2 lbs ground beef
1 cup chopped onion
1 can (29 oz) tomato sauce
3.5 lbs Cabbage, chopped
1 cup uncooked white rice
1 tsp salt
2 cans of beef broth (14 0z)

Preheat oven to 350 degrees F. In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9×13 baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for one hour. Stir, replace cover and bake for another 30 minutes.

Benihana Fried Rice – You don’t need to leave the house to make this recipe, you can make restaurant style fried rice from the comfort of your own home.

Stephanie — Tue, 12 May 2009 14:39:04 +0000

So, if you have been to Benihana you know you should not skip the fried rice they serve. To me, it is the best menu item of all. With a few simple ingredients you can make this secret recipe at home. Thankfully there are no exotic ingredients in this recipe, you can find everything you need at home.

1 C. Uncooked rice
5 Tbsp. Butter
1 C. Chopped onion
1 C. Chopped carrots
2/3 C. Chopped scallions
3 Tbsp. Sesame seeds
5 Eggs
5 Tbsp. Soy sauce
Salt
Pepper

Cook rice according to package directions. In a large skillet melt butter. Add onions, carrots and scallions. Sauté until carrots are translucent. Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color. Lightly grease another skillet. Beat eggs. Pour into hot skillet. Cook as you would scrambled eggs. Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.

Chipotle Mexican Grill Basmati Rice Recipe – Known for their freshly made Tex Mex food, their rice is a most requested recipe.

Stephanie — Tue, 12 May 2009 01:40:54 +0000

Chipotle’s is known for making up everything fresh. Every time you go in there, they are busy preparing their signature dishes. Their rice is honestly, one of our favorite parts of their menu. This rice is seasoned perfectly with the cilantro and lime juice. This makes an excellent side dish on its down. If you enjoy rice, don’t miss this savory rice.

1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro coarsely chopped
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime

In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork. Before serving stir in cilantro.

[bahs-MAH-tee]
Basmati is a long-grained rice, with a fine texture. It can be found in Middle Eastern and India markets, as well as some supermarkets.
The source of this recipe is attributed to Chipolte’s Executive Chef (and CEO), Steve Ellis.

Guadalajara Cilantro Rice

Stephanie — Sun, 03 May 2009 21:21:14 +0000

This is a nice change from Spanish rice that is so often served at Mexican restaurants. Cilantro gives this rice an extra special kick. Red and Green peppers along with Cilantro gives this rice dice a lot of extra color.

2-1/2 C. uncooked parboiled rice (Guadalajara uses Uncle Ben’s)
Very hot tap water
1/4 C. chicken stock base
4 Tbsp. unsalted butter
1/2 C. each, diced: red and green bell peppers
1/4 C. chopped cilantro leaves

Place rice in a 6-inch-deep (3- or 4-quart) pan. Cover with very hot tap water and stir vigorously “to clean and soften rice.” Drain rice in a colander. Repeat twice with fresh hot water to clean and soften rice adequately.

In mixing bowl, add 1 quart very hot tap water to chicken base. Mix well with a wire whisk. Add dissolved chicken base mixture to soaked rice; stir well. Place rice, uncovered, in 350-degree oven 15 minutes. Melt butter in a microwave-safe container. Remove rice from oven and add butter to rice; mix thoroughly.

Cover rice and return to 350-degree oven 15 minutes. Meanwhile, combine bell peppers in mixing bowl and cover with very hot tap water. Set aside to soften. Remove rice from oven. Drain water; rinse softened peppers thoroughly with hot water. Add peppers to rice; mix thoroughly. Add cilantro and hold at serving temperature
Serves 4 to 6.

Broccoli and Rice Casserole

Stephanie — Sun, 03 May 2009 20:52:28 +0000

A holiday favorite at my house, this is the casserole with minute rice, Velveeta cheese, and broccoli. This recipe is by Virginia McDowell. Jefferson City, Mo. 1975.

1 small onion
1/2 stick butter
1 pkg. broccoli, cooked
1 can cream of chicken or mushroom soup
1/8 C. water
1/4 C. milk
1/2 C. Velveeta cheese
1 C. Minute Rice, uncooked

Chop onion fine, and cook in butter until the onions are transparent. Then mix everything together and bake for 45 minutes at 350 degrees.

14 th Ave. Cafe Fried Rice – make restaurant type fried rice at home.

Stephanie — Sun, 03 May 2009 20:31:43 +0000

14 th Ave. Cafe is located in Portland Oregon. You really can make great tasting fried rice at home.

3 Tbsp. vegetable oil
2 cloves garlic, minced (2 teaspoons)
1 rib celery, chopped
2 strips bacon, chopped
2 oz. cooked ham, chopped (1/3 cup)
2 eggs, lightly beaten
4 C. cooled cooked white rice (1-1/3 cups uncooked)
1/2 C. mixed frozen peas and carrots, thawed
3 Tbsp. reduced-sodium soy sauce
1 Tbsp. fish sauce (nam pla), available in Asian markets
Pinch black pepper
1/4 C. chopped green onion

Heat a large skillet or wok and add the oil. Add garlic, celery, and bacon and cook, stirring constantly, about 3 minutes. Add ham and eggs; cook, stirring, until lightly browned. Add rice, peas and carrots; toss well to mix thoroughly. Add soy and fish sauces and pepper; stir-fry about 5 minutes. Add green onions; cook, stirring constantly, about 3 minutes longer or until done.

Ming’s Chicken Salad

Stephanie — Mon, 30 Mar 2009 01:25:31 +0000

Ming’s is located in Palo Alto California. A thai inspired chicken salad complete with rice, cilantro, green onions and so much more make for a delicious salad.

1 lb. chicken pieces
Marinade
2 Tbsp. sherry
2 Tbsp. vegetable oil
2 Tbsp. cilantro
1 Tbsp. hoisin sauce
1 Tbsp. grated ginger
1 tsp. sesame oil
1 tsp. dry mustard
salt to taste
Other Ingredients
1/2 C. chopped peanuts
1/4 C. sesame seeds, browned
2 C. rice sticks, deep fried
2 C. shredded lettuce
2 stalks green onion, shredded
1/4 C. cilantro

Marinate chicken pieces in the marinade ingredients for 2 hours or overnight. Place chicken on rack over foil, and bake 20 minutes on each side. Pour leftover marinade over the chicken during the last five minutes. Cool and shred chicken as finely as possible. Skim fat from pan and mix remaining drippings with 1 T Dry mustard. Add to chicken and mix well. Mix together with remaining ingredients and serve.

Mexican Rice Casserole

Stephanie — Sun, 08 Feb 2009 01:26:11 +0000

This recipe is by Virginia McDowell, Jefferson City, MO. 1968.

4 slices of bacon
1/2 C. chopped onion
1/2 C. chopped green pepper
1 C. Minute Rice
1 lb. ground chuck
1 small clove of garlic
1 3/4 C. water
1 8 oz. can tomato sauce
1 Tsp. chili powder
2 1/2 C. grated cheese

Fry bacon until crisp and drain. Add onion, green pepper to drippings in pan and cook until tender. Add rice; cook until golden. Stir in beef and garlic cooking until beef is almost done. Stir in water, tomato sauce and seasonings. Heat to boiling reduce heat and simmer for 20 minutes. Spoon half meat unto 2-quart casserole. Sprinkle with half of the cheese and add remaining meat. Top with the rest of the cheese and bacon. Bake at 400 degrees for about 15- 20 minutes.

Sausage Casserole – rice, dry onion soup mix, and more make up an economical and tasty casserole.

Stephanie — Sun, 08 Feb 2009 01:25:06 +0000

This was sent in by Marla, a fellow viewer.

1 1/2 C. Rice
1 envy. dry Onion Soup Mix
1 stick Butter
1/2 C. chopped Celery
1/2 C. Bell Pepper
1 Onion, chopped
1 small can Mushrooms
1 C. grated Cheese
1 lb. hot sausage, cooked and drained
3 C. Water
Salt and Pepper to taste

Cook and drain the sausage. Place rice in a 3-quart casserole; add soup mix, water, then vegetables, and sausage. Top with cheese in the last 15 minutes of baking time. Bake at 350 degrees for 55 minutes.

Popeye’s Red Beans and Rice

Stephanie — Sat, 07 Feb 2009 02:19:36 +0000

This came in direct response, to many people’s requests. You can enjoy cajun food when you are not in New Orleans. Please use a good quality rice with this. We did not like the results with Minute Rice, but Success Rice boil in the bag, did come out well.
3 Cans Red Beans 15.5-16 0Z ( 2 cans with liquid 1 can drained )
1/2 lb – 3/4 lb Smoked Ham Hock
1 1/4 C. Water
1/2 tsp Onion Powder
1/2 tsp Garlic Salt
1/4 tsp Red Pepper
1/2 tsp Salt or To Taste
1/4 C. Lard + 1 Tbsp.
1/4 tsp fresh ground pepper
4 – 5 C. Premium Long Grain Rice Cooked and Drained

Pour 2 cans of beans in a 2 quart pan add smoked ham hock and water. Simmer on medium heat for an hour until the meat starts to loosen from the bone. Remove from heat and cool until the hock is cool enough so the meat may be removed from the bone. Place the meat, beans and liquid in a food processor. To the mixture add onion powder, garlic salt, red pepper, salt, and lard. Process for only 4 seconds. beans should be chopped and liquid thick. Now add the 3rd can of beans that have been drained of their liquid. Process just for a second or two you want these beans to remain almost whole.

Pour bean mixture back into to pan and cook slowly on low heat stirring often until ready to serve.

Serve over a premium cooked and drained long grain rice .