The Eat Food NOT Money Cookbook

Rice pilaf

I’m a sucker for any kind of rice. This is delicious!

What you’ll need:

1 Tbl butter
1/4 c chopped onion (1 small onion)
1 c uncooked rice
2 1/2 c chicken stock
1 bay leaf

Melt the butter in a saucepan. Add the onion and cook and stir for 1 minute. Add the rice and cook and stir for an additional 1 minute. Add chicken stock and bay leaf and bring to a boil. Reduce heat, cover and cook 20 – 25 minutes. Remove bay leaf before serving. Feeds 4.

Cost:
tub butter – $2.38
yellow onions (3 lbs) – $0.99
rice – $0.62
chicken stock – $2.09
Total – $2.05

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December 2, 2009 Posted by | -rice, SIDE DISHES | , , , , | Leave a comment

Pork and rice skillet supper

I like this best with orange but the apricot is very good too.

What you’ll need:

4 boneless pork chops, 3/4-inch thick each
3 cups chicken stock
3/4 cup apricot preserves OR orange marmalade
1 tbsp. Dijon-style mustard
2 cups uncooked INSTANT white rice

Cook the pork in a 12-inch nonstick skillet over medium-high heat until it’s well browned on both sides. Remove from pan. Stir the stock, preserves and mustard in the skillet and heat to a boil. Reduce the heat to low. Stir in the rice. Return the pork to the skillet. Cover and cook for 10 minutes or until the pork is cooked through and the rice is tender. Serves 4.

Cost:
pork chops/strips – $3.50
bouillon cubes – $1.89/jar of 20
marmalade – $2.12
rice – $2.12
Total – $6.01

March 31, 2009 Posted by | -pork, -rice, MAIN DISHES, SIDE DISHES | , , , , , , , , | 2 Comments

Citrus chicken and rice

One of the great things about the Campbell’s website is the Meal Mail they send out. There are several different Campbell products that you can choose from to receive Meal Mail from and they send recipes using those products right to your email every day. I have, of course, signed up for Meal Mail on every product LOL Today I received my Meal Mail using Swanson® products.

Citrus Chicken and Rice
Prep Time: 5 min.
Cook Time: 35 min.

What you’ll need:

4 skinless, boneless chicken breast halves
1 3/4 cups Swanson® Chicken Stock
3/4 cup orange juice
1 medium onion, chopped (about 1/2 cup)
1 cup uncooked regular long-grain white rice
3 tbsp. chopped fresh parsley

Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until it’s well browned on both sides. Remove the chicken from the skillet.

Stir the stock, orange juice, onion and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.

Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked though and the rice is tender. Stir in the parsley.

Tip: For a special touch, cook orange slices in a nonstick skillet over medium-high heat until they’re lightly browned. Serve over the chicken.

Serves 4.

Cost:
chicken breast – $5.00/4 pack
chicken stock – $2.09
orange juice – $2.99/gallon
onion – $1.12
rice – $2.12
Total – $9.31

March 23, 2009 Posted by | -chicken, -rice, MAIN DISHES, SIDE DISHES | , , , , , , | 1 Comment

Dirty rice

This is a traditional Cajun dish.

What you’ll need:

4 slices bacon, diced
¼ lb ground pork
1 small onion, chopped
1 stalk celery, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 garlic clove, minced
¾ tsp cayenne pepper
¾ tsp salt
¾ tsp pepper
¾ tsp ground cumin
¼ tsp oregano
¾ c long grain rice
1 ½ c chicken broth
6 oz chicken livers, rinsed, patted dry and minced
1 ½ Tbl chives

Over medium heat sauté the bacon until slightly crisp (about 5 minutes). Remove bacon from pan and drain off all but 1 Tbl of the fat. Add the pork to the pan and sauté, breaking it up into small pieces, until it’s cooked through. Using a slotted spoon, remove the pork from the pan and add it to the bacon. Add the onion, celery, bell peppers, and garlic to the pan. Sauté over low heat for 5 minutes. Stir in seasonings, stirring well, and cook for an additional 3 minutes. Stir in the rice and cook for 5 minutes. Add the broth and the bacon/pork mixture. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Stir in the chicken livers and cook, covered, for 5 minutes. Serve immediately, garnished with chives. Makes 6 servings.

Cost:
bacon – $2.29/ 1 pound package
ground pork – $2.50
onion – $1.12
celery – $0.99
bell pepper – $0.90
rice – $2.12
bouillon cubes – $1.89/jar of 20
chicken livers – $1.49
Total – $9.37

January 3, 2009 Posted by | -bacon, -chicken, -rice, SIDE DISHES | , , , , , , , , , , , , , | Leave a comment

Baked rice pilaf

What you’ll need:

½ c butter
1 large onion, sliced thin
1 c mushrooms, sliced
½ c bell pepper, finely chopped
1 c uncooked regular long grain rice
1 dash thyme
2 c chicken or beef broth

Preheat oven to 350 degrees. In a skillet, cook the onion, pepper and mushroom in ¼ c butter. Set aside. In the same skillet, heat remaining butter and rice slightly. Add broth and heat through. Stir in vegetable mixture. Pour into a casserole dish and bake 40 minutes or until the liquid is absorbed. Feeds 6.

Cost:
butter – $1.75/pound
onion – $1.12
mushrooms – $3.00
bell pepper – $0.90
rice – $2.12
bouillon cubes – $1.89/jar of 20
Total – $5.79

December 27, 2008 Posted by | -casseroles, -rice, -vegetables, SIDE DISHES | , , , , , | Leave a comment