Tag Archives: rice

Mexi Elote Chicken N Rice Bake


Amazing take on the Elote, Mexican Street Corn. Be sure to read notes for options.

Tay’s Mexi Marinaded Chicken, uncooked (Recipe below. See notes)

2c + 1/4c Instant White Rice
2 Chicken Broth Cubes, crushed + 2c Water
1 can Southwestern Corn (Pepper/Onion kind), drained
1 can Mild Jalapeno LIME Black Beans, drained
1 Onion
Optional (I did 1c each): Sweet Mini Bell Peppers, Mushrooms

1 can Sweet Creamed Corn (*See Notes)
1tsp Chili Powder
1/2tsp Garlic Powder
1/2tsp Paprika
2T Mayo
1/4tsp Dried Cilantro

To top (1/2way through cooking):
Sprinkle Mexi Cheese
Sprinkle Parm. Cheese

Marinade thawed Chicken 4-6hours (See notes).
Mix together Creamed Corn, Chili Powder, Garlic, Paprika, and Mayo. Set aside.
Butter Flavor Cooking Spray Baking Dish. Dump in Rice and Water. Sprinkle over Crushed Broth Cubes. Stir. Add in Corn, drained Black Beans, Onions, and Peppers/Mushrooms (If using).. Stir in Creamed Corn Sauce. Top with Marinaded Chicken.
Cover with Foil. Bake about 425 for about 35minutes. Remove Foil, cut up Chicken, slight stir. Top with Shredded Cheese and good sprinkle Parmesan Cheese. Bake, uncovered, for about 10-15 more minutes. Serve with Salsa and Sour Cream!

*** NOTES: Use 2 cans Creamed Corn instead of 1, and choose to skip Southwestern Corn.
CHICKEN and Marinade IS OPTIONAL! You can just make this an Elote Corn and Rice without meat. Or, use Plain, unmarinaded, Chicken. Or, use your favorite Mexi Marinade/Meat. So, Marinading Step is optional!

Tay’s Mexi Chicken Marinade (4-6hours. *See notes):
About 1-1.5 Chicken Breast, thawed
1 Taco Season Packet
1tsp Garlic Powder
1tsp Cumin
1tsp McCormick’s Montreal Steak Seasoning
2 Dried Bay Leaves, halved
3T Lime Juice (Fridge 100% kind)


Mexi Cumin Chicken, Rice, and Beans


Eat as is, with Toppings. Or, as we did, as BURRITOS!

Chicken Marinade:
1T White Vinegar
1T + 1tsp 100% Avocado Oil
1tsp Lime Juice (100% Fridge Kind)
1T Cumin Powder
1tsp Chili Powder
1/4tsp Sea Salt
1tsp Garlic Powder
1/2tsp Onion Powder
1/4tsp Pepper
1/4tsp Chipotle Powder

1 + 1/4c Minute Rice
1 + 1/4c Water
1 Chicken Broth Cube, crushed
1-2T Taco Sauce (I used 1T)
1 can Black Beans w/ Jalapeno in LIME, drained

Toppings: tTt’s Pico, Sour Cream, Shredded Cheese, Lettuce, Taco Sauce
Soft Shells (If tacos)

Marinade Chicken 5-6 hours. Butter Flavor Cooking Spray a baking dish. Lay in Rice, Water, Sprinkle over Crushed Broth Cube, stir in Taco Sauce. Stir in Drained Black Beans. Top with Chicken. Bake at about 425-450 about 35 minutes (Til Chicken is done). Cut up Chicken. Mix into Rice. Serve on Soft Shells with Pico, Sour Cream, Cheese, Lettuce, Taco Sauce. Enjoy! OR… Eat as is, topped with Toppings, skipping Shells.
Optional Step: Roll up Toppings in Soft Shells. Butter Flavor Cooking Spray skillet. Brown each side of Burritos.

Tay’s Sweet Shrimp over Rice and Vegis (Chicken can be used)


Coating *See Notes:
About 1/2 lb to 1 lb Shrimp (Or Chicken, cubed)
1/3c+1T Cornstarch (Flour can be used)
1 tsp+1/4 tsp Ol Bay Seasoning
1/2tsp Garlic Powder
1/4tsp Onion Powder
1/4tsp Sea Salt
1/8tsp Pepper
1/8tsp Cayenne

Egg + 1T canned Unsweetened Coconut Milk, beat
Organic Coconut Oil (For Frying)

Sauce *See Notes:
1/2c canned Unsweetened Coconut Milk
1/4tsp Lemon Juice (Fridge 100% kind)
1/8tsp Vanilla Extract
1/2T +1tsp Brown Sugar
1/4tsp Sea Salt
1T + 1tsp Green Onions, minced

Toppings (For Serving. Optional): Drizzle of Sweet Thai Sauce (I skipped), Honey Roasted Sunflower Seeds (Shell-less. I skipped)

2c Rice (Mine was not instant)
4c Water (Per instructions 2c per 1c Rice)
2 Chicken Broth Cubes, crushed
1/2c Carrots and Peas
Optional (I Skip): Pineapple, Peppers, Mushrooms, Broccoli

Preheat oven to about 400. Mix Sauce. Toss Shrimp in Egg+Coconut Milk Mix. Dump into Cornstarch Coating. Toss. Add into skillet with heated Coconut Oil. Fry on both sides. Add to baking pan. Top with Sauce. Bake, uncovered, about 18minutes, cooked to desire.
Rice: 1 Broth Cube per 1c Rice, crushed. Add Water, Rice, Vegis together. Cook. Serve Shrimp over Rice.
Served with Chipotle Fish Tacos with Special Slaw & Avocado Sauce

Notes: My original recipe was going to try Coconut Milk with SWEETENED Condensed Milk… But, realized I didn’t have any. So improvised with this Recipe. 1/3c Coconut Milk + 1/4c Condensed Sweetened Milk then 1/2tsp Brown Sugar, rest of ingredients the same. I liked it the above way, tho.

A lil Healthier?
Skip Breading, Just Marinade Meat with Seasons. (Shrimp 1.5-2hrs, Chicken for 4-8 hours)
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Tay’s Feisty Redheaded Beans N Rice (Louisiana Style-ish Red Beans N Rice)

It’s Brilliance in the Mouth!

1 bag Dried Kidney Beans
About 1 lb. Chicken Breast
1/2 lb. Kielbasa Link
8c Water
3 Vegetable Broth Cubes
3 Chicken Broth Cubes
2 sm./med. Celery, 1/2 long way then slice
1 Onion
1T Louisiana Hot Sauce
2T Tomato Paste
3 sm./med. Dried Bay Leaf
2T Dried Parsley
1/8tsp TO 1/4tsp Sea Salt (I did 1/8tsp)
1/2tsp Chili Powder
1.5tsp Cajun Season

2c Instant Rice (That’s enough for our family)

*See NOTES for options. Lightly/BARELY Butter Crock (Butter Flavor Cooking Spraying crock, works.). Add all, EXCEPT RICE! Cook on High first 2 hours, then Low for 6 more hours. Or however you see fit.
Cook rice. I microwave. Skipping called for salt. Add 1 Chicken Broth Cube (Crushed), Rice, and Water into microwave safe bowl. Stir. Microwave per instructions, covered. Shake some Pepper onto Rice. (Chicken Broth in rice is Optional.)

Notes: 1/2 Green Pepper, chopped, is optional.  Red Pepper Flakes to kick up heat, is optional. Turkey Link works!
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Pestered Chicks N Pigs Rollin in Cheesy Piles (Pesto Chicken Bacon w/ Asparagus over Cheesy Rice N Peppers)

An EXCELLENT combination. Pesto Chicken & Bacon with Asparagus served over Cheesy Rice and Red Pepper. Don’t skip or alter anything. Trust me!

1.5lb Chicken, cubed
1.5c Bacon Ends, cut smaller
1/2 8oz. jar Pesto
1T Grated Parmesan Cheese (Store shelf kind)
1/8tsp TO 1/4tsp Sea Salt (I did 1/4 – Optional)

1 can Asparagus, drained and cut smaller

2c uncooked Instant Rice
2c Water + ONE Chicken Broth Cube, crushed
1/3 Red Bell Pepper, chopped
3/4c Cheese Sauce (I use Prego Creamy Cheddar)
1tsp Grated Parmesan Cheese (Store shelf kind)
1/4tsp Pepper

Cherry Tomatoes, halved (For topping- Optional)

Cube Chicken. Marinade first FIVE ingredients for 5-6 hours.
Cook chicken and bacon in skillet (I Butter Flavor Cooking Sprayed, but, didn’t need to.), adding in asparagus near the end.
I microwave rice. Add water, rice, red bell pepper, and crushed broth cube into a bowl. Microwave according to directions.
Mix together: Cheese sauce, parm. cheese, and pepper. Stir into cooked rice.
Top pesto meat mix over rice. Top with halved cherry tomatoes (I forgot! Optional). Enjoy.

Notes: I was debating on how to cook this. If I should use rice, or make pasta with noodles. I decided rice. You could very well change this into a Pasta by skipping rice and using noodles.
Cutting back on Carbs? Zucchinis, sliced and halved, boil in salted water (Or broth) for 30 seconds to 1 minute… In place of Rice. Cheese sauce amount may need to be altered, less.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Parmy Porkies/Piggies on Tomato Piles (Parmesan Pork (Or Chicken) over Delicious Tomato Rice)


4-5 Pork Chops, I used Bone-In (Chicken can be used)
3/4tsp TO 1tsp MCCORMICK Montreal CHICKEN Season
1/4 Dried Basil
1/4 Dried Oregano
1/8tsp Garlic Powder

1/4c TO 1/2c Grated Parmesan Cheese (Store shelf kind- I did 1/4)
3-4T Mexicana Crema (Creamer/Ricotta/Sour Cream can be used)

*SEE NOTES. Butter Flavor Cooking Spray baking dish. Lay in chops (Or chicken). EVENLY sprinkle with Montreal Chicken Season. Then, Basil, Oregano, Garlic Powder.
Cook at 425 for 20 minutes. Then, mix Parm. Cheese and Crema. Spoon and light spread over tops. Cook additional 20-25minutes. Allow to set few minutes. (Optional to sprinkle with a lil more Parm. Cheese.) Serve over rice recipe below.

Delicious Tomato Piles:
2c uncooked Instant Rice
1c + 3/4c Water
1 Chicken Broth Cube, crushed
2T Tomato Paste
1 can Basil/Oregano Tomatoes, undrained
1/3 Green Bell Pepper, cut small
1/3 Red Bell Pepper, cut small (Optional)
1/2 Smallish Onion, chopped

Mix water with crushed cube, tomatoes, paste, peppers, and onions. Microwave, covered, according to instructions.

*NOTES: For photo I cooked Pork Chops in Crock Pot! I added Pork, Montreal Season, Basil, Oregano, Garlic. Cook on low about 4-5 hours. Last 1.5hour, spoon and spread Parm. Mix over each chop. Cook remaining time. Served over rice.
YOU CAN VERY WELL SPRINKLE TOP WITH SOME SHREDDED MOZ.CHEESE, over Parm./Crema Mixture. At same time adding Parm./Crema Mixture.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!


Cheesy Rice and Broccoli with Chicken


4-5 Chicken Breast (From 3 lb Frozen Bag)
2c Water
2 Chicken Broth Cubes, crushed
2c Rice
1/2c Frozen Corn
2c Frozen Broccoli (Not chopped)
1 sm Onion
1/4tsp Pepper
1/2tsp Garlic Powder

1/2c Salsa
About 1c Creamy Prego Cheese Sauce*
2T-3T Sour Cream
1T Tomato Paste

1c Shredded Cheese (To top)

Butter spray baking pot. Add in water and rice. Sprinkle in chicken broth cubes, garlic powder, pepper. Slight stir. Add in vegis. Top with chicken. (Optional, I skipped- Season top of chicken breasts with SMALL pinch salt/pepper) Cover, bake at 375 for 35minutes. In bowl, mix salsa, cheese sauce, sour cream, tomato paste. Place in fridge til use. After 35min. uncover, move chicken. Stir in sauce. Place chicken back over all. Top with 1c moz. shredded cheese. (Optional- Sprinkle with store shelf Grated Parm. Cheese). Cover, bake additional 20minutes.

*I use leftover Creamy Cheese from Mostaccioli Recipe. Low carb? You can choose to swap out rice for cauliflower and broth (Using 1 broth cube and 1/4-1/2c water). Also, Chicken is Optional. I use chicken to add some extra flavor and make it a complete meal!
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Piled CooCoo Nuts (Coconut Rice)


2c Instant Rice
1 Chicken Broth Cube, crushed
1c Water
1c canned Coconut Milk
Splash of Lime Juice (Concentrate kind)

In microwave dish, add in rice, water, coconut milk, crushed broth cube. Microwave according to instructions. Allow to sit a minute. Splash with Lime Juice, toss with fork.

-COMPLIMENTS Spicy Dishes ( Try our Mad Hot Pig Chop Stewy )
-Great with Hawaiian Chicken with Peppers and Onions
-With Chicken boiled in Chicken Broth. Add Frozen Peas in with Rice. Chinese Vegis can be added with Chicken (As well as Soy Sauce, many options)
-To top tacos
-Adobo Pork (Recipe on site)
-BBQ Chicken
-Sweet and Sour Chicken and Peppers
-Teriyaki Chicken and Peppers (Try our Orange Teriyaki Chicken)
-Alone with Chinese Vegis
-Marinaded Chicken (Many Recipes on Site)
-Great with Chow Mein (Recipe on site)
-Chinese Chicken or Pork (Recipes on site)
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Easy Lemon Peppered Chicken and Rice


Chicken Breasts (I use frozen)
2c Rice
2c+3T Water
2 Chicken Broth Cubes, crushed
GOOD Shakes of Lemon Pepper Seasoning

Vegetables are Optional, but, Vegetables I use (Frozen): Peas, Carrots.
Other Optionals (Frozen): Onions, Corn, Broccoli.

Butter Flavor Cooking Spray Baking Dish. Add in Rice, Water, crushed Broth Cubes. Stir in Vegis, if using. Lay Chicken over top. COVER with foil. Bake 425 til Chicken is cooked. Stir half way through.

Uncivilized Chick N Rice Soup (Chicken and Wild Rice Soup)


2 nice size Frozen Chicken Breast
1/2T Butter
1.5c Mushroom, sliced
1c Celery
1c Fresh Carrots, sliced
1 Onion, chopped large
6c Water + 6 Chicken Broth Cubes
1 can Cream of Mushroom
1/2 tsp Dried Parsley
1/4 tsp Fresh Cracked Pepper
1/2 tsp Curry
1/8c White Wine
1 7 oz. box Zatarain’s New Orleans Style Long Grain & Wild Mix (Add later)

LIGHTLY butter crock with a little butter. Add all ingredients, EXCEPT Zatarin’s Rice. Cook on LOW 5-6 hours, stirring occasionally. Add ENTIRE contents of boxed Zatarain’s Rice about last 1.5-2 hours.
Another version:
Same recipe, replace boxed Zatarain’s WITH 1c of non-seasoned wild rice mix.

CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then LIKE Us!

Chipotle Roll-AY! (Chipotle Chicken and Rice Wraps)


4 Chicken Breasts (I use frozen)
1-2 can Chipotle Peppers in Adobo Sauce (Entire can with sauce, mince peppers)- I only use 1 can.
1 tsp Cumin
*Optional: 1/2 cup total Peppers (Ex: Green, red, Yellow), sliced thin
*Optional: 1/2 of SMALL onion, sliced thin
2 cups Minute Instant Brown Rice
Good handful Cilantro, minced
About 4 good splashes of Lime Juice (Fridge concentrate kind)
2 Beef Broth Cubes, crushed (1 per cup water used for rice)
Egg Rolls (Or softshells)
Jarred Jalapenos, minced (Optional)
Throw chicken, cumin, salt, pepper, peppers, onion in crockpot. I only use 1 can Chipotle Peppers with Adobo, but, you may want one more. Spicier, tho. Cook until chicken is done. Shred chicken. Add back into crock. Mix well. Prepare rice. I microwave in microwave safe bowl with microwave safe lid. I add water to rice (As box suggests). I add the crushed broth, cilantro, and lime. Stir. I cook according to box. But, halfway through I stir, then finish cooking. When done I stir again, taste test, make sure it has nice lime flavor (Offset adobo). If not, add more. Stir, set aside covered a few minutes.
Fill eggrolls with chicken mixture and rice mixture. Top with minced jalapenoes. Wet corners, wrap up. Spray skillet with butter cooking spray. Brown all sides. When done, I always sprinkle lightly with garlic powder. Serve with sour cream.