1 cup long-grain white rice
1 tablespoon vegetable oil
1-1/2 cups chicken broth
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1 fresh jalapeño pepper, chopped
1 medium tomato, seeded, chopped
1 tablespoon chicken bouillon granules
Salt & Pepper to taste
1/2 teaspoon ground cumin
1/2 cup fresh chopped cilantro
1 garlic clove, minced

In a medium heavy saucepan, cook the rice in the oil over medium heat for about 3 minutes. Add the chicken broth and bring to a boil.

Stir in the remaining ingredients. Bring to a boil; cover and reduce the heat to low. Cook covered for 20 minutes or until the rice is fluffy and the liquid is absorbed. Makes 4 servings.

Emily

1 (10-3/4 ounces) can condensed cream of mushroom soup
1-1/2 cups milk
3/4 teaspoon paprika
1/8 teaspoon ground red pepper
2 (6 ounces each) cans tuna, drained*
4 ounces (about 1 cup) sliced American cheese, cut up
3/4 cup uncooked regular long-grain white rice
1/4 cup dry bread crumbs
2 tablespoons butter, melted

1. Stir the soup, milk, paprika, red pepper, tuna, cheese and rice in a 9-inch square baking dish; cover with aluminum foil.

2. Bake at 350 degrees F. for 30 minutes; uncover and stir.

3. In a small bowl, combine the bread crumbs and melted butter; sprinkle over the tuna mixture. Bake 20 minutes longer or until hot and bubbly and the rice is tender. Makes 4 servings.

* If your family is not partial to tuna, you can substitute an equal amount of canned chicken for the tuna.

Emily

2 tablespoons butter or margarine
1 pound boneless, skinless chicken breasts, cubed
1/2 cup chopped onion
2 garlic cloves, minced
3 tablespoons honey
1 tablespoon Dijon-style mustard
1/2 teaspoon thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked rice

In a heavy skillet, over medium heat, melt the butter. Add the cubed chicken, chopped onion and garlic; cook until the meat is no longer pink.

Stir in the remaining ingredients, except the rice; cover and cook over medium heat for 10 to 12 minutes, stirring occasionally. Serve over hot cooked rice. Makes 4 servings.

Emily

1 (14-1/2 oz) can vegetable broth
2 tablespoons butter or margarine
1 (6.2 oz) package fast-cooking long grain and wild rice mix
1 (16 oz) package frozen California blend vegetables
1/4 teaspoon salt
1/4 teaspoon pepper

In a large skillet over high heat, bring broth and butter or margarine to a boil. Stir in the rice with seasoning packet, vegetables, salt and pepper; blend well.

Return to a boil. Reduce heat; cover and simmer 5 to 8 minutes or until rice and vegetables are tender.  Makes 4 to 6 servings.

4-3/4 cups milk
2/3 cup long grain white rice
1/3 cup granulated sugar
2 tablespoons butter or margarine
1 teaspoon ground cinnamon
1/3 cup raisins
2 teaspoons vanilla
2 egg yolks

In a large saucepan, combine 4 cups of the milk, rice, sugar, butter or margarine and cinnamon. Simmer over Low heat until rice is tender and mixture is creamy, stirring frequently, about 1 hour. Remove from heat; stir in raisins and vanilla.

Pour 3/4 cup milk into a small saucepan; bring to a simmer. Whisk egg yolks in small bowl to blend; gradually whisk the hot milk into the beaten egg yolks. Return mixture to the saucepan; stir over medium heat about 2 minutes. DO NOT boil. Stir egg mixture into rice mix.

Transfer to a large non-metal dish; cover and chill in refrigerator. May be eaten hot, if preferred. Store left-overs, covered, in the refrigerator. Makes 6 servings.

1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 cup brown sugar, firmly packed
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups quick-cooking oats
2 cups crisp rice cereal
1 cup flaked coconut
1 cup semi-sweet chocolate chips
1 cup chopped walnuts or pecans

1. In a large bowl, cream together the butter or margarine, sugar and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.

2. In a small bowl, combine flour, baking powder and baking soda; gradually add to the creamed mixture and mix well. Stir in the oats, cereal, coconut, chocolate chips and walnuts. Blend well.

3. Drop by heaping tablespoonfuls (3 inches apart), onto lightly greased baking sheets. Bake at 350 degrees F for 10 to 12 minutes or until golden brown. Transfer to cooling racks. Makes 4 dozen.

1 pound lean ground beef
1 (16 oz.) jar thick and chunky salsa*
8 (6 inch) corn tortillas
1 (16 oz.) can refried beans
2 cups shredded Mexican blend cheese
1 (15 oz.) can Spanish rice
1-1/4 cups coarsely crushed tortilla chips**

1. Preheat oven to 350 degrees F. In a 10 inch skillet over medium-high heat, cook ground beef until thoroughly cooked, stirring often, for about 5 to 7 minutes; drain and return to skillet. Stir in 1 cup of the salsa and heat 2 minutes or until hot.

2. Place 4 (6 inch) tortillas in bottom of a 2 quart baking dish sprayed with cooking spray, overlapping to fit. In a medium bowl, combine refried beans and remaining salsa. Spoon evenly over the tortillas.

3. Top with 1/2 the meat mixture and 1 cup of the cheese. Layer 4 more tortillas over the cheese and spread Spanish rice evenly over tortillas. Top with the remaining meat mixture and 1 cup of cheese. Spread crushed tortillas on top.

4. Bake 30 to 40 minutes or until hot in the center and bubbling along the sides. Makes 6 servings,

* You decide the amount of “heat” you desire by choosing mild, medium or hot salsa.

** The broken chips in the bottom of the bag are perfect for using in this recipe as they are already coarsely crushed.