Greatest Hits Recipes Blog
One-Pan Breakfast Skillet
1 lb. ground sausage
3 Tbsp. butter or margarine
1 medium onion, chopped
1 small green bell pepper, chopped
2 cups cooked Riceland Extra Long Grain Rice
6 eggs, beaten
1 cup milk
1 cup shredded Cheddar cheese
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. black pepper
- Preheat oven to 350F.
- Grease 9x13-inch casserole dish. Brown sausage in skillet over medium heat until cooked through. Drain sausage on paper toweling; set aside.
- Wipe out skillet. Melt butter in skillet over medium heat. Saute onion and bell pepper 5 minutes or until onion is tender.
- In bowl, combine Riceland extra long grain rice, eggs, milk, cheese, dry mustard, salt and pepper. Add sausage and vegetable mixture to bowl. Pour into prepared casserole dish.
- Bake uncovered 30-40 minutes until set. Allow dish to set 10 minutes before serving.
Variation: For a richer flavor, add 1 can (10 3/4 oz.) mushroom soup and reduce milk to 1/2 cup.
Pineapple Rice Bowls
1 (8 ounce) can pineapple tidbits in juice
3/4 cup uncooked Riceland Extra Long Grain Rice
2 tablespoons soy sauce, divided
1/2 teaspoon ground ginger
1/2 cup chopped toasted walnuts
1/4 cup chopped red bell pepper
1/4 cup chopped green onion
2 chicken breasts, butterflied
1 teaspoon toasted sesame oil
1 teaspoon sesame seeds
2 large zucchini
- Drain the juice from the pineapple into a 2-cup glass measuring cup.
- Reserve the pineapple tidbits.
- Add enough water to the pineapple juice to equal 1-1/2 cups of liquid total.
- In a medium saucepan combine the pineapple and juice mixture with one tablespoon of soy sauce, rice, and ginger.
- Stir to combine.
- Bring to a rolling boil, then reduce heat to simmer.
- Cover with a tight-fitting lid and simmer 22-24 minutes until the liquid is absorbed and the rice is cooked through.
- Remove from the heat; let stand covered for 5 minutes.
- Stir in the reserved pineapple tidbits, walnuts, bell pepper and green onions.
- While the rice is cooking, combine the other tablespoon of soy sauce with the sesame oil and sesame seeds in a small bowl.
- Set aside.
- Broil or grill butterflied chicken breasts for 10-12 minutes or until juices run clear.
- Immediately brush the chicken with the soy sauce mixture.
- Allow the chicken to sit for 5 minutes, then cut into small pieces.
- Using a vegetable peeler, peel the zucchini into long strands to create zucchini ribbons.
- Divide the zucchini ribbons into 4 bowls.
- Divide the rice mixture into the 4 bowls.
- Divide the chicken into the 4 bowls.
- Drizzle with any remaining soy sauce mixture. Enjoy warm.
Huevos Rancheros & Rice Breakfast Scramble
1 small purple onion, sliced
1 tablespoon butter
2 tablespoons extra-virgin olive oil
½ + 1/8 teaspoon sea salt
1 teaspoon dried cilantro
1 cup of cooked Riceland Boil-in-Bag White Rice
1 ten-ounce can of diced tomatoes and green chiles, drained.
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 tablespoon sour cream
1 tablespoon salsa
- Sauté onion in skillet over medium heat with butter, ½ teaspoon of salt, dried cilantro, and 1 tablespoon olive oil for five minutes. Add rice, stir thoroughly and set aside.
- Puree can of Rotel and add to skill and stir until heated through, approximately five minutes. Push Rotel to the side and add the cooked rice and onion mixture to the other side of skillet.
- Carefully crack eggs over the rice and tomato mixture in skillet, being careful not the break yokes. Top eggs with black pepper, ¼ teaspoon salt, garlic power and cayenne pepper and cook on low heat for approximately 10 to 15 minutes. Whites and yokes of eggs should be firm to the touch. Remove from heat.
- Drizzle with 1 tablespoon olive oil and finish with fresh cilantro, sour cream and salsa.
- Serve and enjoy!
Creole Shrimp & Smoked Gouda Rice Grits
For the Grits:
1 cup Riceland Long Grain Brown Rice or Riceland American Jazmine Rice, uncooked
2 1/2 cups unsalted chicken stock
1 1/2 teaspoons Liquid Smoke
1/2 cup heavy cream
1/2 teaspoon kosher salt
1 teaspoon smoked chipotle pepper
1 teaspoon smoked paprika
4 Tablespoons unsalted butter
1/4 cup cream cheese
4 ounces smoked gouda, grated
1/2 cup white wine, optional (substitute unsalted chicken stock)Freshly cracked black pepper
For the Creole Shrimp:
6 slices Petit Jean Meats thick-sliced bacon, thinly sliced and drippings reserved
1 cup cubed andouille sausage (or more if desired)
3 Tablespoons clarified butter
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 medium yellow onion, chopped
2 cloves garlic, minced
1 Tablespoon fresh thyme leaves
1 pound large shrimp, peeled and deveined
Garnishes: bacon, andouille sausage, minced parsley, thyme and/or chives. Green onions may also be used.
Creole Seasoning: Use your favorite brand.
Directions for Grits:
- Place rice into a food processor or blender. Secure lid.
- Pulse rice until desired fineness is achieved. We like ours to have a somewhat coarse texture.
- In a large saucepan, bring stock, Liquid Smoke and cream to a boil over medium-high heat.
- Gradually stir in rice grits, whisking until smooth and creamy.
- Reduce heat to low, cover and cook, whisking occasionally until very creamy but still with some texture, about 20-25 minutes.
- Whisk in smoked chipotle and smoked paprika. (to taste)
- Remove from heat and whisk in butter, cream cheese and gouda.
- Season with salt and pepper.
- Whisk in additional white wine as needed for creamy consistency.
- Serve topped with Creole Shrimp mixture.
For the Shrimp:
- In a large skillet over medium-high heat, fry thinly sliced bacon until crisp; drain on paper towels and reserve.
- In reserved bacon drippings, slightly brown andouille sausage; drain on paper toweling and reserve.
- Add clarified butter to skillet and melt. (Unsalted butter may be substituted.)
- Add red and yellow bell peppers and onions to skillet and cook until softened. Add garlic and thyme leaves.
- Remove pepper mixture from skillet and drain on paper towels; set aside.
- Thoroughly dry shrimp and coat liberally with Creole Seasoning; sear shrimp on both sides in skillet.
- Add in reserved pepper mixture and cook shrimp through. Do not overcook.
- Spoon a generous amount of rice grits into each serving bowl. Top grits with several shrimp and some of the pepper mixture.
- Garnish with reserved bacon, andouille sausage, minced parsley and chopped chives
- Serve with crusty garlic bread and a side salad, if desired.