Here’s a great Soul Food Recipe for Crab Rice.
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Posts tagged with 'rice'
Good Ole Yellow Rice
Ingredients: 49oz can of chicken broth 3 cups uncooked Uncle Ben’s® rice 1/4 of medium green bell pepper (diced) 1/4 of medium red bell pepper (diced) or pimientos can be used as substitute 1 small onion (diced) 5 bacon strips seasoning salt ground black pepper table salt BIJOL® yellow food coloring Instructions: Cook bacon strips in a 3-quart pot on low heat (don’t burn the bacon). Once the bacon produces enough bacon drippings, sauté onions and bell peppers (don’t burn onions & bell peppers). Add chicken broth and let it come to a boil. Sprinkle seasoning salt, a dash of salt & pepper (season to taste). Add rice and 1/8 teaspoon of BIJOL® food coloring and let rice simmer for 20-25 minutes. Let rice sit for 5-10 minutes before serving. Serves 6-8.
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Black-Eyed Pea Casserole
Ingredients: 1 can Trappey’s® Black-Eyed Peas (regular) 1 can Trappey’s® Jalapeno Black-Eyed Peas 2 lbs. Ground Beef 1 cup instant white rice 1 can Rotel® American cheese slices Instructions: Preheat oven at 350 degrees F. Brown ground beef and drain off grease. Boil 1 cup rice as instructed on box. Mix ground beef, cooked rice, Rotel®, and both cans of black-eyed peas in medium sized mixing bowl. In an 8″X10″ glass or Pyrex® casserole dish, lay cheese slices to cover bottom of dish. Pour contents of mixing bowl into the casserole dish. Cover top of casserole with cheese slices. Put a lid on top and bake for 10-15 minutes or until cheese is melted. Makes 4-5 servings. Serve and enjoy!!!
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Cajun Red Beans and Rice
Ingredients: 1 pound dry red beans 3 quarts water 1 cup chopped onions 1 cup chopped celery 4 bay leaves 1 cup chopped sweet green pepper 4 tablespoons chopped garlic 3 tablespoons chopped parsley 2 teaspoons dried thyme – crushed 1 pound andouille sausage – cut into 1/4 in.pieces 1 good ham bone and small chunks of ham 1 tablespoon salt 1 tablespoon pepper Tabasco, if desired. Instructions: Pick through beans to remove bad beans; rinse thoroughly. In a 10 quart pot combine beans, water, ham bone with ham, andouille sausage, onion, celery, and bay leaves. Bring to a boil; reduce heat. Cove and cook over low heat, for about 1&1/2 hours or until beans are tender. Stir and mash beans against side of pan. Add green pepper, garlic, parsley, thyme, salt, and black pepper. Cook uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves. Serve over hot cooked fluffy rice. Tabasco to taste. The red beans used in Louisiana are not the same as kidney beans,but if you can’t get any thing else the kidney beans will work. Makes 8 servings
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Pigeon Peas and Rice
Ingredients: 2 cups rice-cooked 1 can Goya® Pigeon Peas-boiled 1 roll of sausage-cooked and mashed 4 slices bacon-cooked and chopped into small pieces 1 pound ground beef-cooked and mashed into small pieces 4 pieces fatback-cooked and chopped into small pieces 2 cans diced tomatoes 1 can tomato paste dash of cumin Instructions: Cook and stir together all above ingredients in a large pot on stove top till well blended together. Comments: Goya® Pigeon Peas can be a little difficult to locate. They are usually in the international food section of the supermarket.
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Hoppin’ John
Ingredients: 1 cup dried black-eyed peas 1/4 pound salt pork (diced) 1 medium green bell pepper (chopped) 1 medium onion (chopped) 1 cup uncooked rice 1 tablespoon butter or margarine Tabasco, to taste salt and pepper, to taste Instructions: Soak peas overnight, drain. Add salt pork, green pepper and onion. Cover with water and simmer 2 hours or until peas are tender. Cook rice according to package directions. When peas are done and water has cooked very low, add rice and remaining ingredients. Cover and cook over low heat until all liquid is absorbed. Serve hot
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