WHERE CAN I BUY A BIG RICE CRISPY TREAT RECIPES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
• Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
• Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
• Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.

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.