WHAT IS BROKEN RICE RECIPES

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SOUTH YOUR MOUTH: JAILHOUSE RICE



South Your Mouth: Jailhouse Rice image

An easy comfort food casserole recipe made with rice, ground beef and sausage.

Provided by Mandy Rivers | South Your Mouth

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Number Of Ingredients 11

1 lb. lean ground beef
1 lb. sausage (I use 'Hot')
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 large onion, finely diced
2 cups finely diced celery
2 14.5-oz cans chicken broth
1 10.5-oz can cream of celery soup
1 10.5-oz can cream of onion soup
2 cups long-grain white rice

Steps:

  • Preheat oven to 350 degrees. Spray a 13x9 baking dish with cooking spray; set aside.
  • Add ground beef, sausage, salt, pepper and garlic to a large skillet then brown and crumble over medium-high heat.
  • When meat is about half cooked, add onion and celery then continue cooking until meat is cooked through and veggies are tender. Do not drain.
  • In a separate bowl, whisk together broth and soups until smooth. Pour soup mixture into skillet, stir then continue cooking until everything starts to bubble.
  • Gently stir in rice then pour everything into baking dish dish. Cover tightly with aluminum foil then bake at 350 degrees for 1 hour. If mixture cools before baking, allow up to 20 additional minutes of cooking time.
  • Remove casserole from oven and let rest, covered, for 15 minutes. Remove foil then fluff rice with a fork before serving.

TURKEY, KALE AND BROWN RICE SOUP RECIPE | GIADA DE ...



Turkey, Kale and Brown Rice Soup Recipe | Giada De ... image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
5 to 6 large shallots, chopped
3 medium carrots, cut into 1/2-inch pieces (about 1 1/3 cups)
1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
8 ounces ground white turkey meat, broken into small chunks
1 tablespoon herbes de Provence
4 cups low-sodium chicken broth, plus more as needed
One 15-ounce can diced tomatoes in juice, drained
1 cup cooked brown rice
1 small bunch kale, coarsely chopped (about 4 packed cups)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan, optional

Steps:

  • Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.
  • Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.

Nutrition Facts : Calories 341 calorie, FatContent 11.5 grams, SaturatedFatContent 2.5 grams, CholesterolContent 27 milligrams, SodiumContent 740 milligrams, CarbohydrateContent 37 grams, FiberContent 5 grams, ProteinContent 27 grams, SugarContent 7 grams

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SOUTH YOUR MOUTH: JAILHOUSE RICE
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