Recipe(tried): Dides

a couple our favorites.

* Exported from MasterCook *

Corni Rice A Roni

Recipe By : Terry Ward
Serving Size : 12 Preparation Time :0:00
Categories : Side Dish

Amount Measure Ingredient -- Preparation Method
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1/2 medium onion -- chopped
2 cloves garlic -- minced
1 tablespoon olive oil
1 (5.9oz) box chicken flavored Rice A Roni
4 ounces reduced fat cream cheese
1/2 cup reduced fat sour cream
4 ounces shredded Monterey jack cheese
4 ounces shredded Cheddar cheese
1 (8.5oz)can cream style corn
1 (11oz) can corn kernels -- drained
1 (4oz) can chopped green chilies
salt and fresh ground pepper -- to taste
cayenne pepper -- to taste

Brown Rice A Roni according to pkg. directions, adding onion and garlic. Proceed as pkg. directs, but cover and simmer only about 8 min. In a large bowl, mix hot Rice A Roni with the remaining ingred. Pour into a 2-1/2 qt. baking dish sprayed with cooking spray. Cover and bake at 350 degrees for 30 min. or until hot and bubbly and rice is tender. Cool slightly before serving.

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Navajo Avocado Rice

Recipe By : Houston Chronicle
Serving Size : 6 Preparation Time :0:00
Categories : Side Dish

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

Navajo Avocado Rice

1 tablespoon each: butter or margarine and olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 cup regular uncooked rice
1/4 teaspoon each: salt, dried oregano, ground
cumin, and turmeric
1 (14-1/2 ounce) can chicken broth
1 avocado

Place butter and oil in 2-quart pan over medium heat. When butter is
melted, add onion and garlic; cook until onion is tender. Add rice;
cook, stirring constantly, 3 minutes or until rice looks milky and
opaque. Add salt, oregano, cumin, turmeric and broth. Bring to a
boil. Cover, reduce heat and simmer 20 to 25 minutes or until rice is
tender and all liquid is absorbed. Peel and pit avocado; dice. Fluff
up rice with fork; add avocado and toss gently. Turn off heat; let
stand 5 minutes before serving. Makes 4 to 6 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook *

Polenta w/ Green Chilies and Cheese

Recipe By : Terry Ward
Serving Size : 4 Preparation Time :0:00
Categories : Side Dish Vegetarian

Amount Measure Ingredient -- Preparation Method
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3 cups vegetable broth
1 small onion -- chopped
3 cloves garlic -- minced
1/4 teaspoon cayenne -- or to taste
1 teaspoon salt
1/4 teaspoon pepper
1 cup polenta or medium coarse stone ground
cornmeal
1 tablespoon olive oil
1/2 cup Parmesan cheese*
1/2 cup chopped fresh cilantro
1 (4oz) can chopped green chiles
1 cup shredded Mexican blend cheese*

Bring the first 6 ingred. to a boil in a medium saucepan. Bring to a boil: reduce heat to simmer over med. heat. Add polenta slowly, whisking comstantly, and cook and stir until thicken and polenta is tender, about 10-15 min. Stir in Parmesan. Pour half the polenta into a greased 8x8" baking dish. Sprinkle with cilantro, green chiles and 1/2 cup cheese. Top with remaining polenta and sprinkle with the remaining 1/2 cup cheese. Bake at 350 degrees for 20-30 min. or until bubbly and cheese has melted.

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NOTES : * Also good with Asiago cheese or Queso Fresco subed for the Parmesian and Monterey Jack or Pepper Jack for the Mexican blend. Or try feta or goat cheese. Another idea is to omit the onion and garlic in the first step. Instead caramelize the onion and garlic and add to the layer with the cilantro and green chiles.