Southern Church Rice Recipes

SOUTHERN "CHURCH" RICE

Steps:

• Boil thighs in 4 cups of water until cooked thoroughly -- usually 1/2 hour. (I usually salt and pepper water.).
• Drain thighs in strainer (with bowl underneath to reserve broth.).
• Chop onion in food chopper (Or dice if doing by hand). Set aside.
• Cut thighs (once cooled) in portion that will allow chopper to easily shred.
• Chop thighs in food chopper or dice if doing by hand.
• Add slice of butter to medium sized pan on high heat, add onions. Cook for 1 minute.
• Add shredded/diced chicken and pepper to cooked onions. Cook for an additional minute.
• Add rest of butter, can of broth, reserved broth from chicken thighs (after boiling time usually a total of 5 cups of water for full box - add more water if necessary), and rice.
• Stir until rice is broken up. (best to add more pepper, if desired, at this time).
• Bring rice to a boil.
• Reduce heat to medium-low apply a tight lid and cook for 20 minutes until water is absorbed.
• Remove from heat, cool for 5 minutes, and then fluff with fork.
• Best served with chicken gravy.

YUMMY BAKED RICE WITH BEEF CONSOMMÉ AND MUSHROOMS

Steps:

• 1. Place stick of butter in 11 x 13 casserole dish.
• 2. Place in oven; turn temperature to 350 degrees.
• 3. Remove dish when butter is melted.
• 4. Add rice, soups, and mushrooms to dish atop melted butter.
• 5. Stir loosely with fork or spoon so that all rice is dispersed in liquid.
• 6. Place dish in oven and bake for 30-40 minutes or until top is golden.
• 7. The rice can be made early in the day (even the day before) and reheated just before serving. It reheats beautifully in the microwave or on a very low oven (250 F to 300 F) for 15 minutes or until heated through.

SOUTHERN PORK & RICE

Steps:

• Sprinkle pork with 3/4 teaspoon seafood seasoning. In a large skillet, heat oil over medium heat; brown chops on both sides. Remove from pan., Add pepper and onion to skillet; cook and stir until tender, 4-5 minutes. Stir in remaining seafood seasoning, Worcestershire sauce, peas, tomatoes, rice and broth. Bring to a boil. Place chops over top. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 2-3 minutes. Let stand, covered, 5 minutes before serving.