Mexican Black Beans and Rice

2 tsp Olive Oil
1 C Onion, chopped
1/2 C Pepper (red/yellow/orange/green), chopped
4 C cooked Long Grain Rice
15 oz can Black Beans, rinsed and drained
3/4 C Tomato, chopped
1/2 tsp Ground Cumin
1/4 tsp Ground Red Pepper
1/8 tsp Coriander

Heat olive oil in large nonstick skillet over medium-high heat until hot. Add onion and pepper. Sauté 3 minutes. Add beans and chopped tomato. Sauté 3 minutes or until thoroughly heated. Add spices and rice. Stir. Serve immediately or can be made head and reheated in the microwave. 

Yield: 8 - 1/2 C servings

Recipe from: Jennifer Adams

Lebanese Rice with Vermicelli

Water
2 C long grain rice
1 C broken vermicelli or angel hair pasta
2.5 tbsp olive oil
salt
1/2 C toasted pine nuts, optional

Rinse the rice well (a few times), place in a medium bowl, and cover with water. Soak for 15-20 minutes. Drain well.

Heat the olive oil in medium cooking pot on medium-high. Add the broken pasta and stir continuously to toast it evenly to a nice golden brown (do not burn). 

Add the rice and continue to stir until the rice is coated with oil. Season with salt.

Add 3.5 C water and bring to a boil. When the water is down to the level of the rice, reduce the heat to low and cover. Cook for 15-20 minutes on low. Once fully cooked, turn the heat off and leave the rice undisturbed in pot for another 10-15 minutes. 

Uncover and fluff with a fork. Transfer to serving platter and optionally top with toasted pine nuts. 

Recipe from www.themediterraneandish.com. #themediterraneandish

Goes great with Mediterranean Grilled Chicken Kebabs

Pollo Loco Mexican Chicken and Rice

Chicken
4 boneless, skinless chicken breasts

Rice
3 tbsp vegetable oil
1 C uncooked long grain rice
1 tbsp onion (finely chopped)
1 tsp garlic salt
1 tsp taco or other Mexican seasoning
2 C chicken broth
1/2 C tomato sauce

Additional ingredients
1 container Mexican Queso
chopped tomato

Marinate chicken according to Chicken Marinade recipe. Then grill until chicken reaches 165. Cut chicken into strips or cubes as desired.

While chicken is grilling, prepare the rice. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking sprinkle with garlic salt and taco/Mexican seasoning. Stir in onion, tomato sauce and chicken broth; bring to boil. Reduce heat to low, cover and simmer for 15-20 minutes. Fluff with a fork.

Heat cheese dip according to package directions.

To serve, place 1/4 C rice onto plate, top with grilled chicken. Pour 2-3 tbsp cheese dip over the chicken and top with chopped tomatoes. Enjoy!

Stove Top Chicken and Rice

2 lbs skinless, boneless chicken pieces
salt
pepper
McCormick Montreal Chicken Seasoning
1 tbsp paprika
2 tsp chicken bouillon
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground oregano
1/4 tsp chili powder
1/8 tsp cayenne powder
1 tbsp vegetable oil
2 C chicken broth
1 tbsp tomato paste
1 C uncooked basmati rice

1. Pat chicken dry and season both sides with salt, pepper, and Montreal Chicken Seasoning. Set aside.
2. In a small bowl, combine paprika, chicken bouillon, garlic powder, onion powder, oregano, chili powder, and cayenne. Set aside.
3. Heat pan and vegetable oil (just enough to coat the bottom of the pan). Add chicken in batches and brown both sides. (No need to cook it through.) Remove chicken to a separate dish and set aside.
4. After all chicken has been browned, leave the pan on the stove but turn off the heat. Add the spice mixture to the oil and juices that are left in the pan. Gently toast spices in the residual heat. Once spices are combined and toasted, turn the heat back on and slowly pour in the chicken broth to fully deglaze the pan, craping up any final brown bits stuck to the bottom.
5. Stir in the tomato paste and add rice, stirring to combine. Bring to a boil then layer in the chicken and turn heat down to the lowest possible setting.
6. Cook the chicken and rice, covered, for 25 minutes or until rice is done.

Recipe from noblepig.com.

Taziki's Mediterranean Basmati Rice

2 C Rice (preferably Indian basmati rice)
3 C Water
4 Tbsp Butter
1 tsp Salt
1 tsp Pepper
2 Tbsp Lemon Juice
1 Tbsp Parsley

Place water and rice into a rice cooker and cook until done
OR
Place water in 8-qt pan with lid. Bring rice to rapid boil while covered. When water reaches boil, turn on low for 12-15 minutes until rice is fluffy.

Allow rice to sit for 2-5 minutes.

Pour cooked rice into a medium mixing bowl. Add remaining ingredients. Mix thoroughly with spoon or large fork.

Hibachi Chicken and Fried Rice

Ingredients for Hibachi Chicken:

1 - 1.5 lbs chicken breasts, diced              

1 tbsp vegetable oil

1/2 tsp sesame seed oil                     

1 tbsp butter

3 tbsp soy sauce                            

2 tsp fresh lemon juice

1 dash salt                           

1 dash pepper

Ingredients for Hibachi Vegetables:

1 tbsp vegetable oil                     

1/2 tsp sesame seed oil

1 large white onion, slivered              

1 large zucchini, quartered

1 tbsp butter                            

2 tbsp soy sauce

1 dash salt                            

1 dash pepper

Ingredients for Hibachi Fried Rice:

4 c cooked rice (cool to the touch)              

2 tbsp vegetable oil

1/2 c white onions (chopped)              

1 c bean sprouts

2 large eggs                            

4 tbsp butter

4 tbsp soy sauce

Note: Cook the rice first so that it has time to cool down before you fry it. Make sure to keep the chicken and veggies warm while you cook the fried rice.

Directions for the Hibachi Chicken:

Heat the vegetable oil and sesame seed oil in a large skillet or wok on medium high heat. Add the chicken and remaining ingredients to the skillet. Sauté the chicken for 6-8 minutes or until no longer pink. Do NOT clean the skillet. You will reuse this skillet for the fried rice.

Directions for the Hibachi Vegetables: 

Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the white onion, zucchini, butter, soy sauce, salt, and pepper. Sauté veggies for 6-8 minutes or until veggies are tender.

Directions for the Hibachi Fried Rice: 

Heat vegetable oil on medium high in large skillet or wok. Add the onion and sauté for 3-4 minutes or until almost tender enough to eat. Add the bean sprouts and sauté for 1-2 minutes. Move the vegetables to the side of the pan. Add the eggs, lightly scrambling as you add them to the skillet. Once scrambled add the rice and butter. Cook for 5 minutes, stirring frequently. Add the soy sauce and cook an additional minute.

From Food.com