Green Pea Sauce for Rice

Developed September, 2018 to be served over Peruvian rice as a side dish with rotisserie chicken.

3/4 c frozen tiny green peas
1/2 c chopped onion
2 T olive oil
1/2 t salt
2 t sugar
1/2 c water
1 T chicken or vegetable stock concentrate (Better Than Bouillon®)
1/2 t rosemary
1/2 t thyme
2 T dry onion
2 T tapioca, potato, or corn starch, suspended in 2 T water

Soak the peas in hot tap water for 10 minutes. In a small skillet heat the oil to medium, add the onions,  salt, and sugar. Cover and cook until the onions are soft but not browned. Stir in the water, the stock concentrate, the dry onions, and herbs. Simmer for a few minutes. Add the drained peas, simmer for five minutes. Stir in the starch and cook until the sauce has thickened. To serve, position chicken pieces on a bed of rice and cover with sauce.

Mexican Style Rice - Stovetop Method

This recipe produces a product similar to what is served in many Mexican restaurants in the US. Similar to our microwave version.

1 c long-grain rice

1 T vegetable oil

3/4 t tsp salt

1 t ground achiote

1 t ground cumin

2 T dry onion

1/4 t granulated garlic

1/4 c prepared tomato salsa

1-3/4 c chicken stock

Heat the oil in a saucepan, stir in the rice and salt, and cook over medium for a few minutes until the rice becomes opaque. Stir in the achiote, cumin, onion flakes, and garlic. Heat for 30 seconds and stir in the salsa and stock. Cover and simmer over low heat for 20 minutes. Fluff with a fork and serve.

Quick Rice and Lentil Soup with Poached Egg

A warm bowl of soup makes a satisfying breakfast or lunch dish. This one comes together quickly from pantry ingedients.

1/3 c long grain rice
1 T olive oil
2 T tomato paste
2-1/2 c water
2 T beef or vegetable stock concentrate
1 foil pack Madras lentils
1 t fish sauce (optional)
1/2 t sugar
1/4 t salt
2 oz frozen leaf spinach
1 large egg

Heat the oil in a two-quart saucepan, add the rice, stir and fry a few minutes until lightly colored. Stir in the water, tomato paste, stock concentrate, sugar, salt and fish sauce. Bring to a gentle boil for 10 minutes with occasional stirring. Mix in the lentils, cook for 5 minutes more, and then stir in the frozen spinach. When it's bubbling hot again, move off heat, crack in the egg, cover and wait 4 minutes while it poaches. Then, stir the egg into the soup. Serves 2 or 3 as a light breakfast or lunch. 

Quick Scallion and Rice Soup

Developed May, 2019 in response to a need for an easy-to-digest, savory comfort food.

1 qt water
1/2 c scallions, cut on an angle
1 oz tomato paste
1 t salt
1 t fish sauce
2 T chicken stock concentrate
1 t butter
3/4 c rice

Gently boil all the ingredients together, except the rice, for 10 minutes. Add the rice and cook 15 minutes with occasional stirring. Adjust seasoning. Serves four.

Jambalaya

Developed November 2018, inspired by a jambalaya enjoyed at a friend's table in October. Packed with flavor and solid nourishment, this comfort food is a Louisiana staple. Lots of ingredients, mostly pantry, but the cooking is straightforward and the dish comes together easily.

2 oz salt pork, diced
1 rib of celery, diced
1 medium green pepper, diced
1 medium onion, chopped
2 andouille sausage, cut into disks
4 chicken thighs, trimmed of excess skin and visible fat
2 T vegetable oil
2 c long grain rice

Seasonings

2 T tomato paste
1/4 t red pepper flakes
2 bay leaves
1 T minced garlic
1 t oregano
1 t thyme
1 t smoked paprika
1/4 t cayenne or 1 t chipotle

14.5 oz can diced tomatoes
2 c hot shrimp stock
2 t salt
12 oz medium shrimp
1 T Old Bay seasoning

In a heavy pan or dutch oven with a tight-fitting lid, fry the salt pork until crisp, add the celery, green pepper, onion, and sausage. Cook until softened. Add thighs and partially cook over moderate heat for a 3 to 4 minutes on each side. Remove chicken to a plate and cover to keep warm. Increase heat, stir in rice and oil. Fry the rice with frequent stirring for few minutes until it turns milky. Stir in the seasonings, heat until aromatic, and add the tomatoes and hot stock. Place the chicken thighs on top, cover, and reduce the heat to a fast simmer. Tear apart the chicken when done (about 30 minutes), mix into rice. Arrange the shrimp on top, and dust with Old Bay seasoning. Cover tightly and let dish rest for 10 minutes while the shrimp steam through. Combine gently and serve. Serves 6.

Peruvian Rice

Developed April, 2018 from a recipe in a English-language Peruvian cookbook by Gastón Acurio.

2 c long-grain rice
3 c water
3 cloves garlic, finely minced
1/2 T salt
3 T vegetable oil, divided

In a medium saucepan, heat two tablespoons of oil until hot. Add the garlic, and cook until lightly colored and aromatic. Add the water and salt, and bring to a boil. Cook for five minutes, add the rice, stir, reduce to a simmer and cover. Cook 15 minutes. Drizzle on the remaining oil and fluff with a fork. Cover and let steam ten minutes before serving. Serves 4 to 8. Variation: Add 1/4 cup of Thai fried onions or shallots to the cooking water.

Pork Congee

Congee (often called 'jook') is unfamiliar to most Western diners but is a staple dish in China, often eaten for breakfast. Akin to Cream of Rice in texture, it's a warm, aromatic, easy-to-digest, satisfying 'comfort' food.  This version was developed in January 2018 from a recipe at SeriousEats.Com.

1/2 lb ground pork
1/2 t minced fresh ginger root
1/2 t minced garlic
1 t shaoxing wine
1/4 t kosher salt
1/4 t sugar
1/2 t soy sauce
1/4 t sodium bicarbonate
1-1/2 t cornstarch
2 t vegetable oil

5 c water
1/2 c medium-grain rice, rinsed and drained
1-1/2 t kosher salt

1 c corn kernels, canned, frozen and thawed, or fresh-cut
2 scallions, sliced across

In a bowl, combine the first 10 ingredients. Mix well and set aside. In a three-quart saucepan, combine water, rice, and salt. Bring to a boil, reduce to a simmer, and cover. Cook gently for 60 minutes, stirring occasionally. The congee should look creamy. Add the pork mixture to the congee, breaking apart the meat, and simmer with stirring with the lid off until the pork is cooked, about 10 minutes. Off heat, stir in the corn and adjust seasoning. Serve immediately, topped with chopped scallions.

Arroz con Pollo

Most cuisines have a fondness for their version of chicken and rice, and all are delicious. This approach to the Mexican classic is modifed from Cooks Country TV recipe. Developed September, 2017.

1 c fresh cilantro leaves and stems, chopped

1 c onion, chopped, divided

1 Cubanelle or Anaheim pepper, stemmed, seeded, and chopped (3/4 cup)

5 garlic cloves, coarsely chopped

1 t ground cumin

2 T lemon juice

salt and pepper

3 lbs (about 6 to 8) chicken thighs, trimmed

1 T vegetable oil

2 c medium-grain rice, rinsed

1/2 T ground coriander

1/2 T ground achiote (annatto)

3 c chicken stock

1/4 c pimento-stuffed green olives, halved

2 T capers, rinsed

2  bay leaves

½ c frozen peas, thawed in cold water, drained

Adjust oven rack to middle position and heat oven to 350 degrees. Process cilantro, 1/2 cup onion, Cubanelle, garlic, and cumin in food processor until finely chopped, about 20 seconds, scraping down bowl as needed. Transfer mixture to a bowl. Pat chicken dry with paper towels and season well with salt and pepper. Heat oil in Dutch oven over medium heat until shimmering. Add chicken to pot skin side down and cook without moving it until skin is crispy and golden, 7 to 9 minutes. Flip chicken and continue to cook until golden on second side, 7 to 9 minutes longer. Transfer chicken to plate. Pour off all but 2 tablespoons fat from pot and heat over medium heat until shimmering. Add remaining 1/2 cup onion and cook until softened, 3 to 5 minutes. Stir in rice, coriander, and achiote powder and cook until edges of rice turn translucent. Stir in broth, olives, capers, bay leaves, chopped aromatics, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper, scraping up any browned bits. Nestle chicken into pot along with any accumulated juices and bring to vigorous simmer. Cover, transfer to oven, and bake for 20 minutes. Transfer pot to wire rack and let stand, covered, for 15 minutes. Discard bay leaves, fluff rice with fork and stir in peas. Serves 4 to 6.

Chicken and Rice, Italian style

Easy to make, satisfying one-pot supper adapted from Lidiasitaly.com. 

1-1/2 lbs boneless, skinless chicken thighs
1 medium onion, cut in 1-inch chunks
2 medium carrots, cut in 1-inch chunks
2 ribs celery, cut in 1-inch chunks
2 plump garlic cloves, peeled
1/3 c extra-virgin olive oil
1 T kosher salt, divided
1 bay leaf
1 c dry white wine
5 c hot chicken or turkey stock, plus more if needed
2 c short-grain rice, such as arborio, carnaroli, or paella
2 T butter, cut in pieces
3 T chopped fresh flat-leaf parsley
1/2 c grated Parmesan cheese, plus more for passing

Trim any excess fat from the thighs, and cut into 1-inch chunks. Using a food processor, mince the onion, carrot, celery, and garlic into a fine-textured pestata. Add the oil to a large heavy saucepan, and set over medium-high heat. Stir in the pestata, and season with 1 teaspoon of the salt. Cook for about 5 minutes, stirring frequently, until the pestata has dried and begins to stick to the bottom of the pan. Add the chicken pieces and the bay leaf, and the remaining 2 teaspoons salt. Turn the chicken in the pan until browned all over, about 4 minutes. Raise the heat, pour in the white wine, and cook, stirring and scraping up the browned bits in the pan, until the wine has almost completely evaporated. Add the hot stock with stirring, and then all the rice. Bring to a boil over high heat, cover the pan, and reduce the heat to keep the rice bubbling gently. Cook for about 20 minutes, or until both the rice and the chicken chunks are fully cooked and the consistency is creamy. Off heat, remove the bayleaf, stir in the butter pieces vigorously until thoroughly combined, then stir in the parsley and the grated cheese. Serve immediately in pasta bowls, passing additional grated cheese at the table. Serves 4 to 6.

Fried Rice with Spring Vegetables

Developed February, 2017. Other tender vegetables such as bean sprouts, sweet pepper, summer squash could be added or substituted based on local markets.

6 oz (175 g) young asparagus, trimmed, cut into 1/2 inch (1.2 cm) lengths
6 oz (175 g) napa cabbage, bottoms trimmed, cut in half lengthwise, and then crosswise into 1/4 inch-wide (3 mm) strips
3 oz (85 g) yellow or white onion, sliced thinly through the poles
2 t (10 ml) garlic, minced
6 cups (1.5 l) steamed white rice, cooled over night
1/2 c (125 ml) frozen peas, thawed in cold water and drained
1 egg beaten with a fat pinch of salt, sugar and a splash of soy sauce (use egg substitute for vegan or omit)
vegetable oil, as needed
2 green onions, finely sliced across

Seasonings
2 t (10 ml) dark sesame oil
4 to 6 T (60 to 80 ml) soy sauce, to taste
1/2 t (2.5 ml) salt
1 t (5 ml) sugar

Heat a wok over medium heat to about 450 F (230 C). Add 1 tablespoon vegetable oil. Set a kitchen timer to 10 minutes. When oil is hot, add asparagus and salt lightly. Stir fry for 2 minutes. Stir in cabbage, salt lightly, add oil as needed and stir fry 2 minutes. Add onion, fry 2 minutes more. Stir in rice, raise heat, and add a tablespoon of oil around the edge. Stir in seasonings. Fry about four minutes more, turning often, until lightly browned. Stir in peas, and drizzle on egg mixture. Cover and let stand one minute. Fold the egg into the rice. Garnish with the green onions. Serves four as part of a Chinese meal.

Risotto with Porcini Mushrooms

Developed January, 2005. Dried porcini are available online in bulk at modest prices. They keep forever.

1 oz dried porcini mushrooms
2 c boiling water

2-1/2 c water
2 t commercial chicken or vegetable stock concentrate
1 T porcini powder (optional)
2 T olive oil plus some as garnish
1 T minced garlic
1/4 c minced shallot
1/2 c minced yellow onion
1/2 c dry white wine

1 c arborio rice

3/4 c Parmesan cheese, grated

Combine mushrooms and boiling water in a heat-proof container. Stir occasionally. After 20 minutes, drain and squeeze the mushrooms, saving the broth. Chop the mushrooms coarsely and set aside. Combine the reserved mushroom broth, water, mushroom powder, and concentrate in a saucepan. Bring to a boil with stirring and keep hot. In a 12-inch skillet  heat the oil over medium and add the aromatics. Sauté until soft, add the mushrooms with stirring, and when warmed through, mix in the rice. Continue to stir until the rice turns milky, add the wine and continue cooking until the wine is absorbed. Add enough hot stock to just cover the rice and stir. As stock is absorbed add more gradually,  stirring between additions. When all the stock has been added, reduce heat, cover, and cook until the moisture is absorbed. Stir well as you add the cheese, drizzle on olive oil and serve. Serves 4. For vegetarian, replace chicken stock with vegetable stock.

Chinese Lion's Head Soup

Developed November, 2015 from an online recipe. Simple, fast, cheap, and so satisfying on a chilly night. Plump, flavorsome meat balls simmer in a light cabbage stock along with rice noodle squares. A one-pot supper ready in about 45 minutes.

Meatballs

1 lb (450 g) ground pork
1 large egg
2 T (30 ml) cornstarch
2 t (10 ml) dark sesame oil
1 T (15 ml) finely-minced fresh ginger root
1 t (5 ml) finely-minced garlic
1 t (5 ml) fish sauce
2 t (10 ml) salt
1 green onion, finely chopped

Soup

3 T (50 ml) vegetable oil
1-1/2 lb (700 g) napa cabbage
2 t (5 ml) ground mustard
4 T (60 ml) low-salt chicken concentrate (Better Than Bouillon™ is good) 
6 c (1.5 L) hot water
1 T (15 ml) soy sauce
4 oz (115 g) rice noodle squares, soaked in hot water until softened
2 t (10 ml) dark sesame oil
2 green onions, sliced across

Mix the meatball ingredients in a bowl using a wooden spoon in one direction until smooth and sticky. Chill for 30 minutes to firm up the meat mixture. Separate the cabbage into leaves, trim off tough bottoms, cut in half lengthwise and then across yielding eight pieces. Place noodles in a bowl, cover with hot tap water, and drain after 15 minutes. Heat the vegetable oil in a heavy six-quart saucepan on medium-high. When the oil shimmers, add the cabbage, stirring frequently, until cabbage is softened but not browned, about five minutes.  Add the hot water, the chicken concentrate, mustard powder, and soy sauce. Bring to a boil, then lower the heat to a fast simmer. Using a spoon and wet hands gently form 1 inch balls and drop them into the boiling soup, one by one. After adding the last ball, cover and simmer for five minutes. Stir in the drained rice noodles, replace cover and continue gentle cooking for another five minutes. Add salt according to taste, garnish with green onion, and drizzle on a little sesame oil. Serves four generously.

Poached Chicken

Adapted from Julia Child's original recipe (Mastering the Art of French Cooking, Volume II). An easy one-pot supper that is light but satisfying, a family favorite for more than 40 years. 

4 lb fryer, cut up, or breasts with attached ribs plus bone-in thighs
3 T butter
4 large carrots, peeled and cut into large diagonal pieces
1 large white onion, cut through poles into large wedges
3 ribs celery, cut into large diagonal pieces
1 leek, cleaned of soil and sliced across
2 c chicken stock
1 c dry white wine
1 t dry tarragon
salt and pepper

Skin chicken parts and trim away all visible fat. Heat a large heavy pot over medium, and add the butter. When sizzling stops, stir in the vegetables, and saute for five minutes. Add chicken, cover, and turn off heat for 5 minutes. Add stock, wine, and tarragon. Return to a simmer for 45 minutes. Season to taste with salt and pepper. Serve over steamed white rice in a deep bowl, along with the vegetables and broth. Serves four as a main course.

Arroz con Leche (Mexican Rice Pudding)

Developed March 12, 2014. Every Hispanic family has its own recipe for this basic comfort food beloved around the planet, a milk pudding thickened with rice. Here, fragrant with orange zest and cinnamon, the natural sugars of golden raisins and milk provide most of the sweetness. Makes a nourishing breakfast dish for lighter appetites, offering a sound balance of carbohydrates, proteins, and fats. As a bonus, no eggs!

1/2 c (100 g) medium-grain (Morelos) rice  (350 cal)
9 oz (250 g) water
1/4 t salt
1 whole piece stick cinnamon
3 pieces of orange zest (cut with a vegetable peeler)
2-1/4 c (500 g) whole or 2% milk (do not use skim), (550 cal), divided
1/3 c golden raisins (165 cal)
2 T (25 g) sugar  (100 cal)
1 t vanilla extract 
ground cinnamon (garnish)

In a medium saucepan, bring the rice, water, cinnamon stick, orange zest, and salt to a slow boil. Cook, with frequent stirring, until water is almost completely absorbed. Remove  zest, and stir in milk (reserving 1/2 cup), raisins, and sugar. Return to a gentle boil, and, with frequent stirring to prevent burning, cook for about 12 minutes until the pudding is quite thick. Remove cinnamon, cover, and let cool 30 minutes off heat. Stir in the reserved milk and the vanilla extract. Serve warm, dusted with cinnamon as a garnish. Serves 8. About 150 calories for a 4-ounce serving.

Quick Soup with Salad Shrimp and Vegetables

Prepared January 17, 2013 for a late supper, recovering after a Charleston trip. Just Jon and Dr Daddy.

about 2 T vegetable oil
2 c mini sweet peppers, sliced into thick rings
6 oz mushrooms, sliced thickly
2 c baby bok choy, sliced diagonally
2 t garlic, minced
1/8 t crushed red pepper
4 c hot seafood or chicken stock
2 c hot water
1/2 c frozen petite garden peas, thawed in cold water and drained
1 4-oz package of ready-to-eat frozen salad shrimp
1 c bean sprouts
1/2 c cilantro, coarsely chopped

Seasonings

2 t roasted sesame oil
2 T soy sauce
1 t salt
1 t sugar
1 T fish sauce
2 T rice wine
1 T rice vinegar
1 t lime juice
1 T mushroom powder

steamed white rice

Heat 1 T oil in a 4-qt saucepan until beginning to smoke. Add the peppers and sauté for about 3 minutes until lightly colored. Add the mushrooms, continuing to cook until they darken. Add a bit more oil with each addition. Add the bok choy, cooking until it softens a bit, and then the garlic and crushed red pepper. Add the hot stock and water, and bring to a fast simmer. Stir in the seasonings and continue to cook for five minutes. Add the peas and the shrimp and cook gently for 5 minutes more. Adjust the seasonings. Serve over warm steamed rice and garnish with sprouts and cilantro. Serves 2 to 3.

Quick and Easy Chicken, Peas, and Rice

Prepared December 24, 2012.

1-1/2 c basmati or other long-grain rice
2-1/4 c water
2 t chicken stock concentrate (Better than Bouillion™)
1 c frozen baby green peas
1 medium (about 150 g) yellow onion, coarsely chopped
1/2 T olive oil + 1/2 T butter
1 t sugar
1/2 t salt
1 8 oz container prepared chicken gravy (Campbell's™, or make your own)
1 2-1/2 lb rotisserie chicken, trimmed of fat, excess skin, and disjointed

Thaw the peas in cold water. Bring the water and stock concentrate to a boil in a small saucepan. Rinse the rice in a strainer until the water runs almost clear. Stir the rice into the boiling stock, cover, and reduce heat to a fast simmer. Mix the onion, olive oil, butter, sugar and salt together in a small bowl. Microwave loosely covered on high for 3 minutes until softened. After 15 minutes, transfer the rice to a two-quart glass casserole dish and fluff with a large fork, drain the peas well, and stir into rice. Stir in the cooked onion mixture. Pour half the can of gravy over the rice and peas. Arrange the chicken pieces on top, and pour on the remainder of the gravy. Cover tightly, and microwave on 30% power (1250 watt oven) for about 25 minutes until heated through. Serves 6.

Rice and Mushroom Pilaf

First recorded July, 2008. Revised November, 2012. The dish takes its flavor from the mushroom-scented oil that is forced out of the mushrooms and into the rice as it cooks. 

2 oz (60 ml) olive oil, divided
6 oz (180 g) brown button (baby bella) mushrooms, thinly sliced
1 T (15 ml) minced garlic
2 c (500 ml) long-grain white rice
3 c (750 ml) hot chicken stock (or vegetable/mushroom stock if vegan)
1 t (5 ml) salt

Heat half the oil in a heavy 10-inch (25 cm) skillet on medium high. When it shimmers, add the mushrooms. Stir as they cook until well browned and beginning to shrivel (5 to 6 minutes). Add the rice and the remainder of the oil, and mix to coat. Continue to heat, turning often. When rice turns milky, add the garlic and heat briefly, until fragrant. Stir in the salt and the stock all at once. Lower heat, and boil uncovered slowly, until the liquid drops to the level of rice but before volcanoes appear. Stir once only, and cover. Lower heat to simmer for 20 minutes. Fluff, and let steam covered off heat for 5 minutes before serving. Serves 6 to 8. Good side for pan-roasted pork chops.

Quick and Easy Pinto Beans and Rice

Devised and first prepared May 27, 2012.

3/4 c medium-grain Mexican rice
1 t salt
3/4 c water
1 20-oz can charro beans (La Costeña™ is good)
3 T olive oil, divided

In a tall microwavable container add the rice, salt, and 1 T of oil. Mix, cover loosely, and heat on high (1250W) for 1 minute. Add the water and the entire can of beans. Stir to combine, cover, and microwave on high until mixtures boils and most water is absorbed, about 10 minutes. Stir, cook loosely covered on #3 power for 15 minutes. Drizzle on the remaining olive oil and gently combine. Serves 6.

Hint: Making Perfect Gravy from a Mix

Recorded May 9, 2012. Perfected over many trials.

1 package gravy mix, any variety (to make 1 to 1-1/4 c gravy)
water according to package directions

Measure the required amount of water into a plastic measuring cup. Pour about 1 oz (30 ml) of this water into a tall 20 oz (300 ml) plastic container. Layer the gravy mix on top of the water, letting it become moistened, and then stir until smooth. Now, heat the remaining water in the microwave, add to the gravy mix, and whisk until smooth. Microwave about 90 seconds more, in short intervals, stopping to stir when gravy threatens to bubble over.

Tilapia with Sweet and Hot Peppers

Adapted from a Rachel Ray TV recipe. Tilapia, a mild fish, benefits from the spicy vegetable sauce.

4 6-oz tilapia fillets
salt and ground pepper
3 T extra-virgin olive oil, divided
3 cloves garlic, chopped
1 c yellow onion, sliced thinly
1 red bell pepper, sliced into 1/2 inch strips
6 pepperoncini peppers, trimmed and chopped
1 c grape tomatoes
1 c white wine
1/4 c chopped parsley

Season fish with salt and pepper. Heat a large nonstick skillet over medium high heat. Add 2 T extra-virgin olive oil, 2 turns of the pan. Add fish to pan and cook 2 minutes on each side, carefully transfer to a plate with a thin spatula and loosely cover with foil. Add another T oil, then add garlic, onions, red bell peppers and chopped pepperoncini. Season vegetables with salt and pepper. Saute 5 minutes, stirring frequently. Add tomatoes and cook 1 minute more. Deglaze the pan with the wine. Slide fish back into pan.Cover the pan and reduce heat to simmer. Cook 5 minutes. Sprinkle parsley over the fish. Serve on a bed of steamed rice. Serves 4.