Buttered Bacon Crunch Rice

If you thought you loved rice before, get ready to fall in love with it all over again in this Buttered Bacon Crunch Rice version. Crispy golden browned bits of rice are stirred with regular fluffy white bits, savory bacon, and topped with a delightful pecan crunch. It’s a simple Southern side dish wonderland!

Buttered Bacon Crunch Rice

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Tiramisu Rice Pudding

This shop has been compensated by Collective Bias, Inc. and its advertiser, Mars, Incorporated. All opinions are mine alone. #BensBeginners #UncleBensPromo #CollectiveBias

All the same indulgent flavors you love in a classic Tiramisu have been stirred into a creamy, healthy protein-packed rice pudding. It makes a great start to any day when it tastes like you’re eating dessert for breakfast, and with Tiramisu Rice Pudding that’s exactly what you get.

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Chicken Teriyaki Pineapple Rice Bowls

Some of the most gorgeous food presentations are often the ones that feature food served in other, edible food ‘dishes’. And that’s certainly true in this case with these Chicken Teriyaki Pineapple Rice Bowls.

Chicken Teriyaki Pineapple Boats 3

Juicy chunks of chicken are slow simmered in a homemade teriyaki sauce. Serve them with a generous scoop of pineapple infused rice in a hollowed out pineapple bowl for a meal that’s as easy on the eyes as it is on the palette.

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One Pot Sausage Jambalaya

Everybody runs their kitchens a little bit differently. It’s just one of those places that is immune to the laws and natural orders of the world and is totally unique to it’s user. And every cook is unique from their specific processes right on down to their individual food philosophies. We each have our favorite tricks of the trade and are partial to certain tools and certain methods. Be that as it may, there are certain things you’ll find in any well-stocked, well-used kitchen. They’re kitchen must-haves, and often their little multi-purpose, miracle working, border-line magical devices. Take the trusty dutch oven for example.

<Pardon the pause. I’ll be able to move on and find my train of thought again when the sons stop sniggering over my shoulder. Yes! I said Dutch oven. Now, moving right along …>

Ā Sausage Jambalaya

Its my my favorite one stop, one pot ‘thing’ in my entire kitchen.

Along with one pot recipes. Little one pot wonders. All cooked up in this bad boy right here. It even cooks up a perfect loaf of artisan style bread. See? Magic! If you don’t own a dutch oven, I’d highly, HIGHLY recommend investing in one. And if you’re thinking (like the hubs) that being limited on space as it is with X amount of people + Y amount of square cabinet space and = no more possible storage space for yet another kitchen gadget his crazy cook of a wife brings home, then you stop that right now. This instant. A dutch oven can do so many things you can potentially consolidate space. If not, then it’s definitely going to be a dirty dishes saver. And worst case scenario, you store that sucker in your oven. Out of sight, out of mind right? And for those days when you forget to check inside it before you turn it on, it’s oven safe šŸ˜‰

And let me just mention again that this bad boy bakes. bread. Flawless, fool proof bread.

So, if you don’t have one … get one. Oh, and let’s add a nice little kick to our week night meal with the Cajun flavors of this jambalaya in a quick one pot meal that is also fool proof. And simple. Brown your meat, boil your rice, and mix everything together to finish cooking in the oven, all in one fantastic pot.

One Pot Sausage Jambalaya

Sausage Jambalaya 2

1 tbsp vegetable oil
1 tbsp butter
2 packages kielbasa, or andoullie, sausage, thinly sliced
1 onion, roughly diced
1/2- 1 whole bell pepper, diced
2 stalks of celery, diced
4 cloves of garlic, minced
3/4 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
3/4 tsp Cajun seasoning
1/4 tsp Italian seasoning
2 bay leaves
1 tbsp tomato paste
2 cups long grain rice
2 (8 oz) cans of tomato sauce
2 cups chicken broth, or stock

Directions

1. Heat a dutch oven over medium-high heat, and once it’s good and hot, add in the oil and butter. Add in the sausage and allow it to brown a bit on both sides and caramelize. Remove the sausage to a bowl or a plate and set aside.
2. Next reduce the heat to medium/medium-low and add the onion, pepper, celery, and garlic to the sausage drippings in the dutch oven. Sprinkle the dry seasonings (paprika, garlic & onion powder, cumin, Cajun & Italian seasoning) over the veggies. Add the bay leaves and salt & pepper, as desired. Add in the tomato paste and let everything saute for a few minutes.
3. Add in the rice, stirring to make sure it’s evenly incorporated and well coated. Continue sauteing everything until the vegetables are just tender.
4. Add in the chicken broth and the tomato sauce, and return the sausage to the pot. Stir everything together, and salt and pepper again (if needed) to taste. Bring the mixture to a boil.
5. Turn off the heat, immediately cover the dutch oven with it’s lid, and transfer the dutch oven to an oven preheated to 375 degrees.
6. Cook for 25-30 minutes, or until the rice is tender and has absorbed all the liquid.

If you don’t have a Dutch oven, fear not, you can still enjoy this meal at home. Follow steps 1-4 in a large pot or even a skillet. For step 5, transfer everything to a 9×13 casserole dish. Cover tightly with aluminum oil and bake as directed. You may need to add 45-10 minutes to the cook time to allow the rice to absorb all the liquid. Just keep an eye on it after the 30 minute mark.

Spicy Rice & Bean Burritos

We all really like Chipotle. In fact, if we’re going to grab a bite somewhere, that’s probably where we will end up. Son # 1 even more than the rest of us. We find him wandering around the house daily, greeting us with ‘Yaaasss, Chipotle is my liiiiiiiiiiiiiffffffffffffe.’ The jury’s still out on if it’s because he’s morphing into a perpetually misunderstood 16 year old in a week, or if it’s just because he’s him. Either way, we can always agree on the fact that a Chipotle burrito is friggin’ delicious. Sometimes there are little hiccups in our plans to go ‘grab a bite’ though. The number one being the major bump in the road of having 4 hungry boys and only one income. So last week when son # 2 went a whole day without complaining about any chores, even helping out with extras, and then asked could we grab a burrito while we were out running errands did I let the piddly little issue of my budget get in my way? Of course not! Budget smudget. Okay, not really. It didn’t get in the way because we just took a different route. We came home, stuck our heads together and created our own version, full of copy-cat-ish Chipotle burrito love.

These are fantastic. Don’t let their humble appearance fool you, these could easily give Chipotle a run for their money! They are pretty spicy, but coming from someone who doesn’t like spicy food and loves these, I would say not too spicy. Feel free to dial down the heat though by using less of the spices.Ā Ā Or, if you’re feeling brave really into spicy food and want to crank up the heat, splash some hot sauce onto the rice mixture, or you couldĀ sprinkle a few diced jalapeno peppers on top of the filling before rolling up the tortilla. Not feeling a burrito today? This rice/bean filling is just as good served as a hearty rice dish served alongside spicy, or fiesta-style, grilled chicken.

Spicy Rice & Bean Burritos

Ā Spicy Rice & Bean Burritos

recipe adapted from A Bitchin Kitchen

1 tbsp olive oil
3 tsp minced garlic
1 tsp chili powder
1 pepper from a can of chipotles in adobo, minced
2 tsp sauce from a can of chipotles in adobo
1 tsp ground cumin
one large pinch of cayenne pepper
1/3 cup water
1 15 ounce can black beans, drained and rinsed
1 15 ounce can pinto beans, drained and rinsed
2 cups cooked rice
1/4 cup salsa
6 burrito-sized tortillas
8 oz shredded cheese, mexican blend, cheddar, or monterey jack
shredded lettuce
4 green onions, thinly sliced
fat-free Greek yogurt, or sour cream

Directions

1. Heat the oil in a large skillet over medium heat. Add the garlic, chili powder, pepper, adobo sauce, cumin, and cayenne. Allow them to cook just until fragrant, only about 30-60 seconds. Add in the drained/rinsed beans and the water. Bring the filling to a simmer, and then lower the heat to medium-low and allow it to cook for 8 minutes, mashing the bean mixture slightly. Remove from heat, and stir in rice and salsa until everything is evenly combined.
2. Divide the mixture evenly among the center of each tortilla. Top the filling with cheese, lettuce, green onions, and greek yogurt as desired. Roll them up by folding over both side about 1 1/2 inches and then rolling up lengthwise to close/make the burrito, and serve!