Easy Spanish Rice

Really simple meal, but so yummy!  Just throw it all in a baking dish and let the oven do the rest!!

1 10 ounce can Rotel Tomatoes with green chillis
2 cups cheddar cheese, grated
2 cups long grain rice, uncooked
1/2 cup vegetable oil
1 cup canned sliced black olived, drained(I usually just use a can of whole and slice them myself)
3 cups water
1/2 cup onion, chopped
salt and pepper to taste

You can also add a can of black beans if you want, or cooked ground beef.  

Recipe Yield 10 servings

Mix all ingredients together in a 9x13 baking dish.  Bake at 350 degrees uncovered, for one hour. Fluff with a fork and serve.  

So Simple! Chicken Black Bean Green Enchilada Bake

2 cups white long grain rice
2 1/2 cups cooked, shredded chicken breast
One 15-ounce can mild green enchilada sauce
One 4-ounce can sliced black olives
One 15-ounce can diced tomatoes
1/2 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon McCormick Gourmet Roasted Ground Cumin
One 15-ounce can black beans, drained and rinsed
2 cups shredded cheddar cheese


1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.
2. Cook rice.
3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.
Makes 6 to 8 servings

Mushroom & Wild Rice Chicken Casserole

This is a variation on the chicken and cheese casserole I posted a couple weeks ago.  I made the modifications myself and think it turned out SO delicious!

• 4 boneless skinless chicken breasts
• 1 large onion, chopped(I used half an onion)
• 2 -8 ounce boxes Uncle Bens long grain and wild rice, cooked according to directions
• 1 cup swiss cheese grated
• 2 - 10.5 ounce can cream of mushroom soup (regular or fat free)
• sliced mushrooms(as many as you prefer)

Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. About halfway through I added the mushrooms, but you could put them in at the start if you want, they really shrink no matter when you put them in!  A few minutes before serving, add in cooked rice and cheese. Stir to combine. Serve hot.  This was SOOOO good!

Slow Cooker Cheesy Chicken And Rice

Found this recipe at http://www.southernplate.com/2010/09/slow-cooker-cheesy-chicken-and-rice-the-downside-of-being-a-swan-princess.html  

There are some great pics there if you wanna see how enticing this meal is!!

• 4 boneless skinless chicken breasts(I used 2 and it seemed to be plenty)
• 1 large onion, chopped(I used half an onion)
• 1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions
• 1 cup cheddar cheese
• 1 - 10.5 ounce can cream of chicken soup (regular or fat free)
• 1 -15 ounce can whole kernel corn, drained (I used frozen)

1. Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

Baked Spagetti Casserole

Made this tonight!  Very yummy.  I like that you can make several and freeze without the onions on top!  Yummy quick meal for later! May try this with lowfat cream cheese next time, because its not the healthiest, but it is oh so good!  All three kiddos ate it, even Jacob! 8 ounces uncooked spaghetti 1 pound ground beef 1 large can spaghetti sauce (26.5 ounces) 1 tablespoon butter 1/2 cup chopped green peppers (can omit if you prefer) 1/3 cup chopped onions 8 ounces cream cheese 2 tablespoons milk Fresh grated Parmesan cheese French Fried Onions (small can) Directions Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside. Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat. Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft. Add cream cheese and milk to vegetables and stir well. (If cream cheese is not soft, nuke it for 20-30 seconds to make it easy to spread.) Using a 10 x 6 dish, assemble in the following order: Thin layer of spaghetti sauce on the bottom of the casserole dish. Spaghetti Cream cheese/vegetable mixture Spaghetti sauce Parmesan Cheese (amount subject to your own taste) French Fried Onions (added during last 5 minutes of cooking) Bake at 350 degrees for 25 minutes. Top with French Fried onion and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)

Hashbrowns Casserole

• 2 lbs frozen hash browns 
• 1/2 cup margarine, melted
• 1 (10 1/4 ounce) can cream of chicken soup
• 1 pint sour cream
• 1/2 cup onion, peeled and chopped
• 2 cups cheddar cheese, grated
• 1 teaspoon salt
• 1/4 teaspoon oepper 

Directions:

1. Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
2. Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.