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Make Your Year a Delicious One

Chipotle Lime Shrimp Bowls

Chipotle Lime Shrimp Bowls

Ingredients:

1 pound large shrimp, peeled and deveined
3 tablespoons canola oil, divided
2 limes
1 heaping tablespoon diced chipotle peppers in an adobo sauce
2 garlic cloves, minced
2 teaspoons honey
¾ teaspoons ground cumin
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
3 cups cooked Riceland Extra Long Grain Rice
1 15.25 ounce can black beans, drained
2 cups cherry tomatoes, halved
1 large avocado, sliced
2 green onions, chopped
¼ cup red onion, chopped
Fresh cilantro, chopped

Directions:

In a gallon freezer bag, add 2 tablespoons oil, juice of lime, chipotle peppers, garlic, honey, cumin, paprika, salt, and pepper. Mix ingredients until well combined. Add in shrimp and mix until well coated. Marinate for 15 to 30 minutes. Heat remaining oil in a large skillet over medium high heat. Add the shrimp to the skillet and cook for about 2 minutes on each side or until done. Assemble the bowls with rice, black beans, tomatoes, avocado, and onions. Sprinkle with cilantro and serve with fresh lime wedges. 

Greek Brown Rice & Chicken Mason Jar Salad

Greek Brown Rice & Chicken Mason Jar Salad

Ingredients:

Dressing
1 cup nonfat plain Greek yogurt
¼ cup fresh parsley, minced
1 clove garlic, minced
2 tablespoons fresh lemon juice (from 1 lemon)

Salad
2 cups cooked Riceland Medium Grain Brown Rice, cooled
1 large cucumber, sliced
1 cup grape tomatoes, halved
2 chicken breasts, cooked, cooled and cubed (grilled or baked)
4 tablespoons crumbled feta cheese, divided
2 cups fresh spinach

Directions:

For the Dressing
Mix yogurt, parsley, garlic, and lemon juice together in a bowl until well combined.

For the Salad
Using 4 pint mason jars, add a ¼ cup of dressing to the bottom of each jar. Next, layer each jar with a ¼ cup cooked brown rice. Evenly divide, sliced cucumber, grape tomatoes, chicken breast cubes, feta cheese, and spinach into each jar in that order. Seal with a lid. Store in fridge until ready to eat. When ready, shake the jar to mix ingredients then pour into a bowl or eat straight from the jar. 

Meatless Street Tacos

meatless street tacos

Ingredients:

1 tablespoon oil
1 cup frozen sweet corn with peppers
1 small onion, chopped
2 garlic cloves, minced
1 ½ teaspoons cumin
1 ½ teaspoons chili powder
1 (15 ounce) can pinto beans, drained and rinsed
1 (4 ounce) can chopped green chilis
1 ½ cup cooked Riceland Long Grain Rice
¼ cup chopped fresh cilantro
Street taco corn or flour tortillas
Shredded cheese, optional
Shredded lettuce, optional
Pico de gallo or salsa, optional

Directions:

Heat oil over medium high heat in a large skillet. Add corn with peppers and the onions to the skillet. Cook for 4 to 5 minutes stirring occasionally until onion is tender. Add in garlic, cumin, and chili powder, stir and cook for 1 minute. Mix in beans, green chilis, and cooked rice. Heat through, stirring occasionally. Heat tortillas in a skillet until warm. Place a heaping spoonful of meatless mixture on each tortilla. Add shredded cheese, lettuce, pico, salsa or your favorite taco toppings. 

 Spicy Chorizo Rice

spicy chorizo rice

 Ingredients:

1 cup uncooked Riceland Long Grain Rice
2 -9 ounce packages pork chorizo, removed from package
½ teaspoon smoked paprika
½ teaspoon cumin
1 tablespoon butter or olive oil
3 bell peppers (green, red, yellow) or 8 mini peppers, diced
1 small onion, diced
2 garlic cloves, minced
1 -8 ounce can pineapple, drained and chopped into ½ inch pieces
1 -15 ounce can black beans, drained
salt and pepper to taste
sliced green onion, optional garnish

Directions:

Prepare the rice according to package directions. Heat a large skillet over medium heat. Add chorizo, breaking it up with a spatula. As it cooks break up into tiny crumbles and season with paprika and cumin. Cook the chorizo until browned, about 8 to 10 mins. Meanwhile heat a medium sized skillet over medium heat. Melt butter and toss in chopped peppers and onion. Sauté for 5 minutes or until slightly softened. Add garlic and stir for an additional 2-3 minutes. Toss in chopped pineapple. Stir until starting to caramelize. Add the rice and black beans into the skillet with cooked chorizo along with pepper, onion, and pineapple mix. Mix until well combined and heated through. Add salt and pepper to taste. Top with garnish. 

Cinnamon Puffs

cinnamon puffs

Ingredients:

1-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup sugar
2/3 cup butter
1 egg
1/3 cup milk
1 cup cooked Riceland Natural Brown Rice
1/3 cup sugar
2 tsp. ground cinnamon
1/2 cup melted butter or margarine

Directions:

In bowl, combine flour, baking powder, salt, 1/4 tsp. cinnamon and nutmeg; set aside. In mixing bowl, cream 1/2 cup sugar, shortening and egg. Add flour mixture and milk alternately to creamed mixture. Beat well. Stir in rice. Mix 1/3 cup sugar and 2 tsp. cinnamon; set aside. Spoon batter into 12 greased muffin tins. Bake at 350F for 20-25 minutes. Remove muffins from oven and immediately remove muffins from pan. Dip muffins in melted butter then roll in sugar-cinnamon mixture until well coated. Serve warm. (From our America's Kitchen" cookbook)"

Chef's Notes:
1.  Using a gluten-free baking mix works well.
2.  Make these in mini-muffin pans if using gluten-free baking mix to avoid crumbling with large muffins.