TEXAS PECAN RICE
For a special holiday side dish, I dressed up an old recipe to give it a little more Texas character. Everyone loved the savory flavor and crunchy pecans. -Joan Hallford, North Richland Hills, TX
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a Dutch oven, heat butter over medium-high heat. Add mushrooms and green onions; cook and stir until tender, 3-5 minutes. Add rice and garlic; cook and stir 3 minutes. Stir in pecans, salt, thyme, pepper and cumin. Add consomme and water; bring to a boil., Bake, covered, until liquid is absorbed and rice is tender, 1 to 1-1/4 hours. Transfer to a serving bowl. Top with bacon and, if desired, pecan halves.
Nutrition Facts : Calories 372 calories, Fat 24g fat (8g saturated fat), Cholesterol 29mg cholesterol, Sodium 783mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 4g fiber), Protein 10g protein.
TEXAS-STYLE SPANISH RICE
The original version of this recipe was given to me by a Mexican friend, but I've modified the spices to suit my family's tastes. It's become a favorite at our house-see if it doesn't do the same at yours! -Melissa Pride, Plano, Texas
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a skillet, saute onion and green pepper in oil for about 2 minutes. Add rice and stir until coated with oil. Add tomatoes, turmeric, cumin, salt, garlic powder and water; bring to a boil. Reduce heat and simmer, covered, about 20 minutes or until liquid is absorbed. Add cilantro if desired.
Nutrition Facts : Calories 166 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
PECAN RICE PILAF
This is one of my stand-by side dishes, which can complement most meat and meatless entrees. It is special enough for company and quick enough for weeknights.-Jacqueline Oglesby, Spruce Pine, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute pecans in 2 tablespoons butter until toasted; remove from the pan and set aside., In the same pan, saute onion in remaining butter until tender. Add rice; cook and stir until rice is lightly browned, 3-4 minutes. Stir in the broth, 2 tablespoons parsley, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add carrots; simmer until rice is tender, 3-5 minutes longer. Stir in toasted pecans and remaining parsley. Fluff with a fork. Freeze option: Reserving pecans for later, freeze cooled pilaf in a freezer container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish, adding 2-3 tablespoons water to moisten, until heated through. Toast pecans; add to pilaf.
Nutrition Facts : Calories 313 calories, Fat 16g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 623mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
PECAN RICE
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
Steps:
- Cook 1 slice chopped bacon in butter in a saucepan. Add 1/2 small chopped onion and cook until soft. Add 1 1/2 cups basmati rice and cook, stirring, 2 minutes. Add 1 cup chicken broth, 1 1/4 cups water, and salt and pepper to taste. Bring to a simmer and cook, covered, 15 minutes. Add 1/3 cup chopped toasted pecans; cover and let stand 10 minutes. Fluff with a fork.
TEXAS RICE
It is not known where this recipe originated, but it has been used as a hot dish on outings and potlucks for at least 30 years. Rice and ground beef in tomato sauce, baked under a layer of shredded cheese. A great way to feed several with hamburger, and easy to keep on hand ingredients. Leftovers can be made into quick roll-ups by microwaving in a tortilla.
Provided by WGADSTAR
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 10
Number Of Ingredients 10
Steps:
- Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside. Add ground beef, green pepper, and onion to the skillet; cook over medium-high heat until the beef is evenly browned. Drain excess grease, and season with salt and pepper.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place beef and cooked rice into a 9x13 inch baking dish. Stir in the tomatoes, bacon and reserved drippings, mixing until everything is well blended. Spread the shredded cheese over the top.
- Bake for 30 minutes in the preheated oven, until cheese is bubbly, and the center is heated through.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 33.9 g, Cholesterol 69.1 mg, Fat 17.4 g, Fiber 1.4 g, Protein 22 g, SaturatedFat 8.3 g, Sodium 771.3 mg, Sugar 2.7 g
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