Tag: rice

Recipes and Cooking

Lipton Onion Soup Thighs with Rice

Brandi C

Lipton Onion Soup Thighs with Rice

 

Lipton Onion Soup Thighs with Rice

If you’re looking for an easy and delicious dinner that requires minimal effort, Lipton Onion Soup Thighs with Rice is the perfect choice. This recipe uses simple ingredients like Lipton Onion Soup Mix, chicken thighs, and rice to create a flavorful, hearty meal. The rice turns out perfectly cooked and full of savory flavor, and the chicken thighs are juicy and tender. It’s a great way to use up those packets of Lipton Onion Soup Mix without the need for a roast!

Ingredients:

  • Chicken Thighs
  • 2 cups rice (uncooked)
  • 2 cups chicken broth
  • 1 can cream of chicken
  • 1 can cream of mushroom
  • 1 packet Lipton Onion Soup Mix
  • Garlic powder (to taste)
  • Seasoning (your choice)
  • Shredded Parmesan
  • Panko breadcrumbs

Instructions:

  1. Preheat the oven to 350°F and grease a 13×9 baking dish.
  2. In a large bowl, combine the uncooked rice and chicken broth. Stir in the Lipton Onion Soup Mix, cream of chicken, and cream of mushroom soup. Pour this mixture into the bottom of the greased baking dish.
  3. Add the chicken thighs on top of the rice mixture. Sprinkle with garlic powder, your desired seasoning, and a generous amount of panko breadcrumbs for crunch.
  4. Top with shredded parmesan for an extra layer of flavor.
  5. Cover the dish with foil and bake for 1 hour. After 1 hour, remove the foil and bake for an additional 25 minutes to allow the chicken to crisp up and the rice to absorb all the flavors.

This dish is perfect for a busy weeknight or when you want a comforting meal with minimal prep. The rice is so flavorful and pairs perfectly with the tender chicken thighs. Plus, it’s a great option for using up pantry staples while still creating a satisfying meal that everyone will love.

 

Recipes and Cooking

Chicken Fajitas and Rice

Brandi C

Chicken Fajitas and Rice

Chicken Fajitas and Rice

So, I took a lot of leftovers and sad-looking veggies. From there, I made Chicken Fajitas and Rice for dinner. No picture because when I do something new, I think if it sucks, why would I want to document that? Maybe this will be the year I am inspired to let my good and sucky food shine through photos.

Recipe

Chicken (I used boneless, skinless thighs because it is what I had on hand.)

Seasoning

Fajita mix (I used 3 packets)

Red, orange, and yellow peppers

Onion

Garlic

Queso Fresco

Flour Tortillas

2 c. uncooked rice

2 c. water

Teriyaki Sauce

Extra virgin olive oil (any oil is fine)

Preparations

For the rice, I used my instant pot. I placed my 2 c. uncooked rice in, then added a packet of fajita mix, a splash of teriyaki sauce, and my seasoning concoction. Set it and let it go.

I placed my cut-up chicken thighs in a bowl and added fresh garlic, seasoning, a fajita mix packet, and lots of teriyaki. Put the lid on the bowl and shake it up. Placed it in the fridge and let it marinate for at least an hour (overnight or several hours is better, though).

In my electric skillet, I added some extra virgin olive oil. I sliced up a large onion and all my peppers. I sauteed them with some seasoning and a few splashes of teriyaki sauce. Once those were softened, I took them out.

In the same skillet, I cooked my chicken until it was done. Once that was done, I added the veggies and used the other packet of fajita mix. I turned it on low and covered it until the rice was done.

Serve on the rice or wrap up in a tortilla with some queso fresco sprinkled. It was excellent!

 

Recipes and Cooking

Mexican Lasagna Created From Leftovers

Brandi C

Mexican Lasagna Created From Leftovers

Mexican Lasagna Created From Leftovers

Well, my my my, I had no idea my Mexican Lasagna Created From Leftovers would taste so good. A few days ago, I made Philly Cheesesteaks Sandwiches. I had a lot of the meat leftover, which I used instead of ground beef.

Ingredients

Steak um’s (you can use ground beef)

Salt-free garlic and herb seasoning

Seasoning

Creole Seasoning

Orange, yellow, and red peppers, chopped

Fresh garlic

Onion, chopped

Two cans of diced tomatoes

1/3 white queso Velveeta

Can of drained whole kernel corn

Directions

I placed my meat and veggies in the pan and sauteed them. You can add oil, bacon grease, or butter to keep them from sticking. Once that was done, I seasoned it until it tasted like I wanted it to taste.

Next, I added corn and diced tomatoes. My husband doesn’t like tomatoes like that, so I covered my pot and let them stew down. Then, I added the white queso Velveeta. Taste to adjust the seasoning.

Rice

2 c. of water

2 c. of rice

Place on “rice” mode in your instant pot. Let naturally release.

Layering

Put a small amount of sauce in a greased 13×9 dish. Then, place in flour tortillas; next, sauce. Then, rice. Finally, I had some Colby/jack cheese cubes. I broke those over the rice and added a bit of cheddar. Repeat layers ending with cheese.

Bake at 350 for 40 minutes. Let sit for 10 minutes and serve.

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Recipes and Cooking

Mexican Casserole

Brandi C

Mexican Casserole

Mexican Casserole

Here is a simple Mexican Casserole that my family enjoys.  There is SO MUCH MORE than you can add (ie fresh ingredients) that would be yummy.

I will add, down at the bottom, would I do when food is more readily available.  For now, you do what you have to do to feed the people in your house!

Be safe.  Stay in.  Wash your hands!

Ingredients

2# ground beef

Seasoning

Chili powder

2 cans Rotel tomatoes and chilis

1 can cream of mushroom

1 can cream of chicken

Onion

Garlic

Colby/Jack Cheese

Fritos (chili cheese Fritos would be spectacular in this recipe)

Directions

Brown ground beef, onion, garlic, and seasoning.  Once cooked, drain if necessary.  Next, add chili powder.  Then add in soups and tomato/chilis with the liquid.  Stir well.

In greased 13×9 dish, layer crushed up tortilla chips, meat, cheese.  Repeat until all ingredients are used up.  End with cheese.  Bake at 350 for about 30 minutes.

Additions

Cut up some fresh peppers and saute with onion, garlic, and beef.  You can also add in kidney beans, black beans, corn, cooked rice.  Ooh, or you could add a layer of rice so do chips, meat, rice, cheese.  That’d be good.  You could also a layer of refried beans!  Oh man, add in a can of nacho cheddar cheese soup.  Good grief.  So many options!

 

Recipes and Cooking

Chicken Enchilada Lasagna

Brandi C

Chicken Enchilada Lasagna

This is a very good Chicken Enchilada Lasagna.  It was not without its challenges, but overall, it tasted really good.

Gluten-Free Tortillas

  • 2. c. gluten-free all-purpose flour
  • 4 T. oil
  • 2 c. water
  • Pinch salt

Put all of these in a food processor and I pulsed until mixed well.

Next, they were rolled into little balls and wrapped in plastic wrap.

Refrigerate until ready to use.

Once ready to use, put 1 ball on a floured surface.

Roll out thinly.

Cook on the griddle, be sure to flip halfway through.

These did NOT work well for rolling the chicken mixture into it BUT they did do well in a “lasagna” form.  I will be trying out other recipes, as well, to see which one I like the best.

Gluten-Free Enchilada Sauce Recipe

  • 1 can of tomato paste
  • 1 onion, chopped
  • Extra Virgin Olive Oil
  • 3/4 tsp. cumin
  • 3 T. Chili powder
  • 2 c. chicken stock
  • Seasoning (I use a mixture of 1 c. kosher salt, 1/2 c. onion powder, and 1/8 c. pepper.  Normally, I would add 1/2 c. garlic powder, but my son is allergic so I eliminate that)
  • Instant potato flakes OR 3 T. Arrowroot OR Cornstarch to thicken it
  • 2/3 c. sour cream15

Saute onion in oil.

Add seasonings and tomato paste.

Whisk Well.

Add chicken stock and whatever thickening agent you choose.

Simmer until thick.

You may want to tweak the seasoning as needed.

Chicken Mixture

  • 3-4 chicken breasts, cooked and shredded
  • Onion, chopped and sauteed
  • Seasoning (above)
  • 2 cans of green chilies
  • 15 ozs white beans, rinsed and drained
  • 8 oz. cream cheese, softened

Mix all this together in a giant bowl.

Also needed, was cooked rice (I cooked mine in my instant pot and the liquid I used was the liquid from cooking the chicken).  Also, Monterey Jack Cheese and green onions.

Chicken Enchilada Lasagna

I used 2 11×9 pans.  Spray them well.

First, do a good swirl of the enchilada sauce.

Second, tortillas.

Third, rice.

Fourth, chicken mixture.

Fifth, Enchilada Sauce.

Sixth, Cheese.

Repeat ending with cheese.

I placed my dish on a cookie sheet to prevent spillage and I covered it.

Baked at 350 for 30 minutes.

Removed aluminum and bake for another 20 minutes.

Served with extra cheese, green onions, or a splash more chili powder, if needed.

This Chicken Enchilada Lasagna was a big hit at our dinner table. The gluten-free tortillas worked better than I expected in a layered lasagna form, even though they were a bit tricky to roll with the chicken mixture. The homemade enchilada sauce added a rich, savory depth to the dish, and the combination of the creamy chicken mixture, seasoned rice, and Monterey Jack cheese made it melt in your mouth. The final result was a comforting, hearty meal that even those with gluten sensitivities could enjoy. This recipe is perfect for those looking to make a gluten-free twist on traditional enchiladas. Don’t forget to top with extra cheese and green onions for an added burst of flavor!

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