Southwestern Rice with Cheese Recipe

Southwestern Rice with Cheese

Recipe courtesy of Food Network

SHOW: Sara's Secrets
EPISODE: Rice for Supper

Total Time: 50 min
Prep: 20 min
Cook: 30 min

Yield: 8 servings
Level: Easy

Ingredients

4 cups cooked rice
1 1/2 cups grated Jack
1 1/2 cups corn kernels, frozen or canned
2/3 cup milk
1/2 cup sour cream
1/2 cup thinly sliced scallion
1 (4-ounce) jar roasted red peppers, drained, patted dry and diced
1 jalapeno or serrano, seeds removed and minced, optional
Salt and cayenne pepper
Paprika, for sprinkling

Directions

Preheat oven to 350 degrees F.

Combine all ingredients in a large bowl (reserving 3 tablespoons of cheese). Spoon into buttered souffle dish. Top with reserved cheese and sprinkle lightly with paprika. Bake until top is golden, 25 to 30 minutes.

Easy Rice Bake Casserole Recipe

Easy Rice Bake Casserole

Total Time: 50 min
Prep: 15 min
Cook: 35 min

Yield: 6 servings
Level: Easy

Ingredients

2 tablespoons butter, plus more for dish
1 small onion, minced
Pinch cayenne pepper
1 package frozen spinach, thawed, drained and chopped
1 cup milk
2 eggs
2 cups shredded sharp Cheddar, plus extra for top
4 cups cooked rice
1 teaspoon freshly chopped parsley leaves
1 teaspoon freshly chopped thyme leaves
1 teaspoon chopped basil leaves
Salt and freshly ground black pepper

Directions

Preheat oven to 350 degrees F. Butter a large casserole dish.

In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.

In a large bowl, whisk together milk and eggs.

Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.

Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.

Recipe courtesy of The Neelys
From Food Network

Coconut rice pudding with roasted cherries recipe

The Rice Recipes Kitchen invites you to try Coconut rice pudding with roasted cherries recipe. Get easy-to-follow rice recipes and learn how to make Coconut rice pudding with roasted cherries.

My mum always made the classic rice pudding that consisted of milk, cinnamon and raisins. It was so darn good, and perfect. She recently had tweaked it for me and started using almond milk instead of regular milk, a change I very much welcomed.

Lately, I've been making batch upon batch of rice pudding, and I have been making it every which way. With almond milk, with rice milk, testing different rices and different fruit combinations. As I'm sure you've guessed, this combination right here hit it out of the park. Jasmine rice, coconut and cherries play very nicely together.

Serves 3-4
Preparation 10min
Cooking 1hr
Skill level Easy

By
Jodi Moreno

Ingredients

3 cups fresh cherries, halved and pitted drizzle of maple syrup
1 tsp vanilla
1 pinch of salt
1½ cups jasmine rice
2 cans of full-fat coconut milk (480 ml)
⅓ cup maple syrup
seeds from 1 vanilla bean plus 1 tbsp vanilla extract (or 2 tbsp vanilla extract)
¼ tsp salt
½ cup shredded coconut, or coconut strips (lightly toasted at 180˚C for 5-7 minutes) 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

Chilling time (optional) 1 hour

Pre-heat the oven to 200˚C.

Place the cherries, a drizzle of maple syrup, 1 tsp of vanilla, and a pinch of salt into a 23 cm round or a 20 cm x 25 cm baking dish. Bake for 20-25 minutes, until the cherries are soft and bubbly.

To make the rice pudding, place the rice, coconut milk, maple syrup, vanilla, salt and 1 cup water in a medium sauce pan. Bring to a boil over medium heat, then reduce to a simmer. Simmer gently, uncovered, for about 30-40 minutes. The consistency of the rice is more important than the time it takes. Once most of the liquid has been absorbed (you want a slight creaminess, but not too much liquid), and when the rice has been cooked, you are done. If too much of the liquid has been absorbed and the rice is not cooked through, add a little more water until it is cooked.

To serve, pour the rice pudding over the roasted cherries. Finish with the toasted, shredded coconut, and place it in the fridge until it sets, about 30 minutes.

Note
• You can serve this warm or cold, or you can store it in the fridge in an airtight container for a couple of days and reheat.

Recipe from What’s Cooking Good Looking by Jodi Moreno, with photographs by Jodi Moreno.

More rice recipes:

Mexican Rice Pudding ("Arroz Con Leche")
Rice pudding & apricot tart
Rhubarb rice pudding brulee
Rice pudding with cardamom and orange recipe
Dairy-free spiced rice pudding recipe
Gingered Crème Caramel Rice Pudding Recipe 

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American rice pudding recipe

Photo: American rice pudding recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try American rice pudding Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make American rice pudding. 
 

Takes: 10 mins to prepare and 3 hrs 00 mins to cook
Serves: 4

Ingredients

75g (3oz) rice
1tbsp butter, for greasing
4tbsp golden caster sugar
600ml (1 pint) milk
½tsp vanilla essence
pinch grated nutmeg
125g (4oz) marshmallows

Preparation

Heat the oven to 150°C, 130 °C fan, Gas 3. Rub the butter around a 1.2 litre/ 2 pint ovenproof dish. Tip in the rice.

Stir in sugar, milk, then and vanilla essence. Sprinkle with nutmeg.

Bake for 1 hour 15 mins until the rice is tender and the top beginning to brown.

Increase the oven temperature to 190C, 170C fan, Gas 5. Sprinkle the marshmallows on top of the rice pudding and heat for 5 mins until marshmallows puff out and are light brown.

TESCO realfood

More Rice Recipes:    

Coconut sticky rice with banana and mango 
Creamy rice pudding with spicy pears  
Spanish chicken casserole  
Easy Spanish paella  
Arroz con pollo 
Almond, pea and coriander pilaf with chicken   

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Chicken and Smoked Sausage Gumbo with White Rice Recipe

Photo: Chicken and Smoked Sausage Gumbo with White Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken and Smoked Sausage Gumbo with White Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Chicken and Smoked Sausage Gumbo with White Rice.   

Total Time: 4 hr 0 min
Prep 30 min
Cook 3 hr 30 min

Yield: 6 to 7 cups, 6 to 8 servings
Level: Intermediate

Ingredients

1 tablespoon plus 1/2 cup vegetable oil
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
4 pounds chicken thighs, skin removed
1 tablespoon Essence or Creole seasoning, recipe follows
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1/4 teaspoon cayenne
3 bay leaves
9 cups chicken stock or canned low-sodium chicken broth
1/2 cup chopped green onions
2 tablespoons chopped parsley leaves
1 tablespoon file powder
White Rice, recipe follows
Hot sauce

Directions

In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.

Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.

Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.

Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.

White Rice:

2 cups long-grain white rice

4 cups water, chicken stock, or canned low-sodium chicken broth

1 tablespoon unsalted butter

1 1/2 teaspoons salt

1 bay leaf

In a 2-quart saucepan, combine the rice, water, butter, salt, and bay leaf and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.

Uncover and fluff the rice with a fork. Discard the bay leaf and serve.

Yield: 7 cups

Prep Time: 5 minutes

Cook Time: 20 minutes

Inactive Prep Time: 5 minutes

Recipe courtesy Emeril Lagasse
Show: The Essence of Emeril Episode: Football Fare  

More Rice Recipes:                             

Pork and tofu stir-fry 
Sweet and sour chicken 
Chicken and vegetable pilaf  
Adobo seasoned chicken and rice  
Stir-fried pork rice noodles  
Spanish-style rice with chicken and chorizo   

Save and share Chicken and Smoked Sausage Gumbo with White Rice recipe 

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Stuffed Red Peppers Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Stuffed Red Peppers recipe. Enjoy quick & easy rice recipes and learn how to make Stuffed Red Peppers.     

Total Time: 1 hr 45 min
Prep 30 min
Cook 1 hr 15 min

Yield: 6 to 8 servings

Level: Easy

Ingredients

4 large red bell peppers
3/4 pound ground chuck
1/2 pound ground pork
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons beef bouillon granules
2 teaspoons House seasoning, recipe follows
1 cup cooked rice
1/2 cup jarred cheese and salsa
1/2 cup sour cream
1 cup diced tomatoes
1/2 cup chopped green onion tops
1 tablespoon soy sauce
1 cup hot water

Directions

Preheat oven to 350 degrees F.

Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.

Using a hot skillet, saute the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, and house seasoning together. Saute until onions become translucent. Drain the fat off. Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months

Recipe courtesy Paula Deen
Show: Paula's Home Cooking Episode: Fire House Pot Luck Dinner 

More Rice Recipes:                   

Chicken and Broccoli Stir-fry 
Mr. John's Meat-Stuffed Bell Peppers 
Cheesy Mushroom and Broccoli Casserole 
Spicy rice with peas 
Rice Salad 
Rice Pilaf with Shrimp

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Mr. John's Meat-Stuffed Bell Peppers Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mr. John's Meat-Stuffed Bell Peppers recipe. Enjoy quick & easy rice recipes and learn how to make Mr. John's Meat-Stuffed Bell Peppers.  

Total Time: 1 hr 7 min
Prep 12 min
Inactive 10 min
Cook 45 min

Yield: 6 servings

Level: Intermediate

Ingredients

6 green bell peppers, tops cut away and seeds removed
2 tablespoons vegetable oil
1 cup finely chopped yellow onions
1/2 cup finely chopped green bell peppers
1/2 pound ground beef
1/2 pound ground pork
1 tablespoon minced garlic
1/4 cup finely chopped fresh parsley leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Pinch red pepper flakes
2 cups cooked long or medium-grain white rice
8 ounces tomato sauce
Water

Directions

Preheat the oven to 350 degrees F.

In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.

In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.

Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.

Remove from the oven and let rest for 10 minutes before serving.

Per Serving: Calories: 330; Fat: 17g (Saturated Fat: 5g); Protein: 17g; Carbohydrates: 26g; Sugar: 6g; Fiber 0g; Cholesterol: 52mg; Sodium: 542mg

Recipe courtesy Emeril Lagasse, 2003
Show: Emeril Live Episode: Just Stuff It 


More Rice Recipes:                  

Cheesy Mushroom and Broccoli Casserole 
Spicy rice with peas 
Rice Salad 
Rice Pilaf with Shrimp 
Pumpkin Rice Pudding 
Pepita Rice Pudding 

Save and share Mr. John's Meat-Stuffed Bell Peppers Recipe

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Cheesy Mushroom and Broccoli Casserole Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Cheesy Mushroom and Broccoli Casserolerecipe. Enjoy quick & easy rice recipes and learn how to make Cheesy Mushroom and Broccoli Casserole.  

Total Time: 1 hr 10 min
Prep 25 min
Cook 45 min

Yield: 6 to 8 servings

Level: Easy

Ingredients
3 tablespoons butter, plus extra for casserole dish
2 tablespoons all-purpose flour
1/2 pound shiitake or baby bella mushrooms, sliced
1/4 cup onions, chopped
2 cloves garlic, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 1/2 cups heavy cream
1/2 cup chicken stock
1 (10-ounce) box frozen chopped broccoli, thawed and drained
2 cups shredded Cheddar-Monterey blend
3 cups cooked rice
Salt and freshly ground black pepper
Special equipment: 1 1/8-quart oval casserole dish

Directions

Preheat oven to 425 degrees F.

Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.

Recipe courtesy Sunny Anderson, 2008
Show: Cooking for Real Episode: Talkin' Turkey

More Rice Recipes:                 

Spicy rice with peas 
Rice Salad 
Rice Pilaf with Shrimp 
Pumpkin Rice Pudding 
Pepita Rice Pudding 
Brown Rice, Tomatoes and Basil  

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Duck with California Wild Rice Pilaf and Five Spice

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Duck with California Wild Rice Pilaf and Five Spice recipe. Enjoy quick & easy rice recipes and learn how to make Duck with California Wild Rice Pilaf and Five Spice.  

Elegant dish of braised duck slices fanned on a
bed of Wild Rice Pilaf

Duck Ingredients:
2     5 lb. Maple Leaf Ducks
¼     cup carrot finely chopped
¼     cup onion finely chopped
¼     cup celery finely chopped
1     Tablespoon Five Spice
1     tsp. Ginger
½     cup Red wine
2     cups Duck stock

Rice Ingredients:
1     cup uncooked California Wild Rice
1     cup Cooked white rice
1     cup Currants or almonds (optional)

Cooking Instructions

    Bone ducks, separating breast from carcass, remove skin and set clean, skinless breast aside.
    Remove legs from carcass, trim, leaving skin on.
    Brown and braise slowly for 1 hour in 1 cup of duck stock or veal stock. Remove from heat.
    Sauté carrot/onion/celery until lightly browned.
    Add 5 spice, sauté lightly with ginger, add red wine, and reduce by 1/2.
    Add 1-cup duck stock and reduce by 1/2.
    Adjust seasoning with salt and pepper.
    Cook wild rice in 3 cups water till done (starts to open), approximately 45 min.
    Fold in cooked white rice, can add currants or almonds if you like.

To Finish

Cook breast in sauté pan, seasoning with salt and pepper. When medium rare, remove from heat, let rest.
 
Put 6 – 8 oz. rice mixture on each plate, lay duck leg against it, slice and fan breast around leg. Napwith sauce.
 
May sChef Kurt Grasingerve with carrots and pearl onion if vegetable is requested.

Recipe serves 4 people.
 
Source www.cawildrice.com
Created by Executive Chef Kurt Grasing

More Rice Recipes:

California Wild Rice Polenta Cakes
California Wild Rice and Lamb Shanks
Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Apples
Beer Braised Shrimp with Louisiana Salsa and Rice
Coconut rice & prawn salad
Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole

Save and share Duck with California Wild Rice Pilaf and Five Spice recipe

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California Wild Rice Polenta Cakes Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try California Wild Rice Polenta Cakes recipe. Enjoy quick & easy rice recipes and learn how to make California Wild Rice Polenta Cakes.  

1/3     cup California wild rice
1/3     cup whiskey
3        cups chicken stock
1        cup chopped button mushrooms
2/3     cup milk
2/3     cup water
1        Tablespoon unsalted butter
½       cup yellow cornmeal
1        ounce (1/4 cup) grated Parmesan cheese
          Salt to taste
1        Tablespoon chopped basil
1/4     cup extra-virgin olive oil
 
Directions
 
Place wild rice and put in a medium saucepan. Add whiskey, chicken stock and mushrooms and bring to a boil. Reduce to a gentle simmer, cover and cook until rice is tender and puffed, about 50 minutes. Drain and set aside.

Line a 9-by-9-inch metal or glass pan with plastic wrap; set aside. Bring water to a boil in a medium saucepan. Whisk together cornmeal and Parmesan and whisk into boiling water. Add milk, butter and salt. Cook, stirring often, for 10 minutes.

Fold in wild rice and basil. Spoon mixture onto prepared pan, covering with another layer of plastic wrap. Smooth into an even layer, about 3/4 to 1-inch thick. Chill until firm, about 6 hours.

When ready to serve, heat olive oil in a medium skillet over medium-high heat. Cut polenta Chef Michael Rechinto desiredshapes and sauté, working in batches, until golden brown and heated through. Serve immediatelyor keep warm on a baking sheet in a 200° oven.

Makes 4 servings.

Source www.cawildrice.com
Created by Master Chef Michael Rech
 
More Rice Recipes:

California Wild Rice and Lamb Shanks
Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Apples
Beer Braised Shrimp with Louisiana Salsa and Rice
Coconut rice & prawn salad
Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole
Grilled beef, carrot & rice noodle salad

Save and share California Wild Rice Polenta Cakes Recipe

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California Wild Rice and Lamb Shanks Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try California Wild Rice and Lamb Shanks recipe. Enjoy quick & easy rice recipes and learn how to make California Wild Rice and Lamb Shanks.  

This hearty dish featuring California Lamb Shanks is both exotic and affordable.

2       Two large California Lamb Shanks
3/4     tsp. Salt
1/4     tsp. Cayenne pepper
1       Tbl. Canola oil
1        large Onion, chopped
1 1/2  cups Water or chicken broth
1        pinch Saffron threads
1 1/2  large Carrots cut in 1/4 thick rounds
1        small Sweet potato, peeled and cut in 1/2 inch pieces
3/4     tsp. Ground ginger
1/8     tsp. Cinnamon
2/3     cup Pitted dates, cut in half
1/2     cup Dried apricots, cut in pieces
1/4     tsp. Ground nutmeg
1 1/2  cups California Wild Rice
4 1/2  cups Water

Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Apples

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Apples recipe. Enjoy quick & easy rice recipes and learn how to make Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Apples. 

Total Time: 30 min
Prep 5 min
Cook 25 min

Yield: 4 servings
Level: Easy

Ingredients

3 tablespoons butter, divided
1 1/2 cups rice
3 cups chicken stock
4 ounces Camembert cheese, cut into small pieces
4 tablespoons extra-virgin olive oil, divided
4 pieces boneless, skinless chicken breast
Salt and freshly ground pepper
1/2 cup all-purpose flour
2 large shallots, thinly sliced
1/4 cup calvados or applejack brandy
6 large white mushrooms, thinly sliced
1/4 cup dry white wine
1/2 cup heavy cream
2 tablespoons chopped fresh tarragon leaves
3 endive
2 Golden Delicious apples
2 tablespoons white wine vinegar
1 teaspoon sugar
3 tablespoons chopped chives

Directions

In a medium sauce pot over medium heat melt 1 tablespoon butter. Add rice and toss to coat, toast 2 to 3 minutes until fragrant. Add stock and bring to a boil. Reduce heat to a simmer and cook 18 minutes, fluff with fork and stir in Camembert to melt.

While the rice cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper and dredge chicken lightly in flour and shake off any excess. Brown chicken 3 to 4 minutes on each side. Remove chicken and reduce heat a little and melt in remaining 2 tablespoons butter. Saute the shallots 3 minutes until soft but not browned. Remove pan from the heat, add the brandy and ignite with a long kitchen match until the flame subsides. Return pan to the heat, add mushrooms and cook 2 to 3 minutes. Season with salt and pepper. Add wine and reduce 1 to 2 minutes. Stir in cream and tarragon and slide chicken back into the pan.. Reduce heat to low and simmer 8 to10 minutes.

Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat. Trim the ends of endive and thinly slice the tight bottoms. Half the upper leaves across and separate the leaves. Quarter the apples lengthwise and cut away the core. Thinly slice the apples. Add the endive and apples and saute 3 to 4 minutes to tenderize. Dress the salad with vinegar and sugar, salt and pepper and chives.

Serve the chicken along side rice and endive and apples.

Recipe courtesy Rachael Ray, 2007
Show: 30 Minute Meals Episode: Chicken Goes Uptown
 
More Rice Recipes:

Beer Braised Shrimp with Louisiana Salsa and Rice
Coconut rice & prawn salad
Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole
Grilled beef, carrot & rice noodle salad
Beef skewers with bok choy rice
Steak with spiced rice & beans

Save and share Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Apples recipe

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