This web site contains my favorite recipes. As you look at my recipes, you will notice the majority of the are very simple. This is the type of food my family enjoys most. I spent a number of years cooking for Marriott Corp., a country club, a hotel and an old english restaurant and I have come to enjoy cooking the things my family enjoys. Some of them will have stories and memories of the friends and family that share their recipes with me. Others are ones I have collected from cookbooks, magazines or the internet. I have tried to give credit where credit is due. I hope you enjoy some my favorite recipes.


I want to thank my mother for her patience in teaching me to cook. I started cooking for the family when I was in the sixth grade. My mom was working and my dad was going to school at BYU working on his masters degree. Mom would leave me instructions on what to cook for dinner and if I had questions I would call her. Thanks mom for the help and encouragement. I love you.

Under the tab Rick's Healthy Recipes are of course healthy recipes. There are some Vegan, Vegetarian and of course just plain healthy ones.


To return to my main page with links to my other blogs click here Rick's Life

Monday, May 2, 2011

Southwestrn-Style Rice

I made this rice to go with the Nacho-rific Stuffed Chicken Breasts.  The recipe comes from Hunts.com.  http://www.hunts.com/recipes-Southwestern-Style-Rice-4575.html  I did not use the sausage because I was serving chicken.  I will use the left over rice with refried beans to make burrittos this week.

Ingredients

PAM® Original No-Stick Cooking Spray
4 links spicy smoked sausage (such as andouille), sliced (4 links = about 10 oz)
2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
1 can (26 oz each) Hunt's® Zesty & Spicy Pasta Sauce
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
6 cups hot cooked white rice

Directions

Spray skillet with cooking spray; heat over medium-high heat. Add sausage; cook 2 to 3 minutes or until lightly browned. Add frozen vegetables; cook 2 to 3 minutes more.


Add pasta sauce and drained tomatoes to skillet; reduce heat and simmer 5 minutes. Serve over hot cooked rice
Print
Posted by Santa aka rick at 10:07 AM

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)