Thursday, July 30, 2020

NYC Street Cart Style Chicken & Rice

Here is what you'll need!

Servings: 4


White sauce
1 cup plain yogurt
1 teaspoon apple cider vinegar (or white vinegar)
1 lemon, juiced
½ teaspoon sugar
½ teaspoon salt

2 pounds boneless, skinless chicken thighs
1 lemon, juiced
1 teaspoon dried oregano
2 teaspoons ground coriander
1 ½ teaspoons salt
¼ teaspoon black pepper
4 cloves garlic, minced
¼ cup olive oil

2 tablespoons butter
1 ½ teaspoons ground turmeric
1 teaspoon ground cumin
2 cups basmati or long grain white rice
2 cups chicken stock
½ teaspoon salt

Sriracha, harissa or your favorite hot sauce (optional to serve)
Fresh parsley (optional for garnish)


1. Whisk together all sauce ingredients in a small bowl. Refrigerate until ready to use.
2. Toss chicken with lemon juice, oregano, coriander, salt, pepper, garlic and olive oil. Marinade at least 15 minutes, an hour is ideal.
3. Heat a large pot over high heat and add enough oil to coat the bottom lightly.
4. In a large saucepan, cook the chicken in batches until done. Remove from pan, set aside and keep warm.
5. In the same pot you cooked the chicken, add the butter, rice, turmeric and cumin. Stir to coat, cook about 1-2 minutes.
6. Add chicken stock and salt and bring to a boil.
7. Turn heat down to low, cover and cook 15 minutes. Fluff with a fork when finished and remove from heat.
8. When everything is done, dice the chicken.
9. Serve chicken pieces on top of rice, drizzle with the white sauce and add hot sauce if desired.
10. Enjoy!

Recipe by Carrie Hildebrand

Monday, July 27, 2020

Oven Baked Chicken And Rice With Garlic Butter Mushrooms

Easy Oven Baked Chicken And Rice With Garlic Butter Mushrooms mixed through is winner of a chicken dinner!

Friday, July 24, 2020

Paprika Chicken & Rice Bake

Here is what you'll need!

Paprika Chicken & Rice
Servings: 5


5 chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried parsley
1 tablespoon olive oil
1 tablespoon garlic, minced
½ cup red onion, diced
1 cup long grain rice
1½ cups chicken broth
Salt, to taste
Pepper, to taste


1. Preheat oven to 400˚F/200˚C.
2. In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
3. On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over. Cook an additional 5-6 minutes to brown the other side and remove from the pot.
4. Add the garlic and onions to the pot, and cook until the onions are transparent.
5. Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
6. Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
7. Bake for 35-40 minutes, or until the rice is fully cooked.
8. Optional: remove chicken thighs and broil for crispy skin.
9. Enjoy!

Tuesday, July 21, 2020

Saturday, July 18, 2020

Cajun Shrimp and Rice | Food Network

Get a taste of the Bayou with this flavorful Cajun shrimp recipe.

Cajun Shrimp and Rice
Recipe courtesy of Food Network Kitchen
Total: 20 min
Prep: 14 min
Cook: 6 min
Yield: 4 servings
Level: Easy


1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 pound large shrimp, peeled and deveined, tails intact
Kosher salt and freshly ground pepper
4 plum tomatoes, chopped
2 bunches scallions, chopped
3 cups cooked white rice
3 tablespoons chopped fresh parsley
Lemon wedges, for serving (optional)


Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.

Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.

Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

Photograph by Antonis Achilleos

Courtesy Food Network Magazine

Wednesday, July 15, 2020

Sriracha Mayo Chicken Rice Balls

Here is what you'll need!

Servings: 6


2 cups diced chicken, fully cooked
⅓ cup mayonnaise
¼ cup sriracha
½ cup onions
½ cup celery
4 cups cooked rice
2 tablespoons soy sauce
Drizzle of oil for pan frying


1. In a mixing bowl, stir together the chicken, mayonnaise, sriracha, onions and celery. Set aside.
2. In another mixing bowl, combine the rice and soy sauce.
3. With wet hands, take a handful of rice in one hand, press together and flatten.
4. Take a spoonful of the sriracha mayo chicken and place in the center.
5. Take another handful of rice and place on top. Using both hands, firmly press together the rice until you have a dense ball. Continue to form the rice until you have a fat triangle.
6. Pan fry the sriracha mayo chicken rice balls until lightly golden and crispy.
7. Enjoy!

Sunday, July 12, 2020

Chicken BBQ Rice Recipe By Food Fusion

A weekend special family meal for all. Chicken BBQ rice a perfectly balanced dish that everyone would love.

Thursday, July 9, 2020

Easy, Healthy Fried Rice

Here is what you'll need!

Servings: 4

2 tablespoons sesame oil
3 cloves garlic, minced
2 chicken breasts, diced
Salt, to taste
Pepper, to taste
1 cup carrots, diced
1 cup broccoli florets
2 cups brown rice, cooked
½ cup frozen peas
3 tablespoons low-sodium soy sauce

Heat sesame oil in a skillet, and cook garlic until softened.
Add the chicken, salt, and pepper, and sauté for 5 minutes.
Add the carrots and broccoli, and sauté until tender.
Add the rice, soy sauce, and peas, and mix thoroughly.

Monday, July 6, 2020

The Best Baked Rice and Beans - Food Wishes

Rice and beans is a famously filling, classically comforting, budget-friendly meal, which above and beyond the overall deliciousness, provides a complete protein to give you the strength to get through tough times. So, what’s the downside? There’s no downside. Plus, this baked version is foolproof, and comes out perfect every time.

Friday, July 3, 2020

Abundant July Wildlife

Rice grower Matthew Sligar talks about the wildlife in his rice fields right now and some of his favorite bird species.