CHICKEN and RICE
By Chef Todd
Chicken and Rice
Try this recipe in a dutch oven!
Prep Time
Yield
SourceChef Todd Leonard
Ingredients
- 1 T garlic
- 2 T butter
- 1 1⁄2 c Thrive mushroom pieces
- 1⁄2 c Thrive chopped onions (fd)
- 2 c Thrive instant white rice
- 4 c water
- 2 T Thrive chicken bouillon
- 1⁄2 c Thrive celery
- 1 1⁄2 c Thrive seasoned chicken slices
- 1 1⁄2 c cream
- 1 t italian seasoning
- 1 bay leaf
- 1 t season salt
- 1 t lemon juice
- 1 c thrive monterey jack cheese
Instructions
In a medium saucepan or Dutch oven, sweat the garlic and the butter together. Add the mushrooms, onions, and rice and stir well. Add the water and bouillon. Add the remaining ingredients except the cheese and bring to a simmer for 20 minutes. Reduce the liquid until thick and creamy. Fold in cheese and let rest 5 minutes before serving
COWBOY BEANS
By Chef Todd
Cowboy Beans
Try this recipe in a dutch oven!
Prep Time
Yield
Source Chef Todd Leonard
Ingredients
- 1⁄2 c smoked bacon, chopped small
- 1⁄4 c Thrive ground beef
- 1⁄4 c Thrive sausage crumbles
- 5 c water
- 1 T Thrive beef bouillon
- 1 c Thrive instant pinto beans
- 1 c Thrive instant red beans
- 2 T Thrive mixed bell peppers
- 1⁄4 c Thrive celery
- 1⁄4 c Thrive chopped onions (fd)
- 1⁄4 c Thrive tomato dices
- 1⁄4 c Thrive green bell peppers
- 1⁄4 c Thrive red bell peppers
- 1⁄4 c Thrive green chili peppers
- 1 T THRIVE tomato powder
- 1⁄4 c Thrive brown sugar
- 1 T cider vinegar
- 1⁄2 c barbecue sauce
- 1 T mustard
- 1 t season salt
Instructions
1/4 t salt, 1/4 t pepper
In a large saucepan or Dutch oven, brown the bacon and reserve the grease. Add the ground beef and sausage to the pot and brown lightly. Add the water and bouillon and bring to a simmer. Add the remaining ingredients and simmer uncovered for 25–30 minutes, stirring regularly. Beans should be thick and rich when ready to eat.
Serving Idea: Serve with any of your favorite BBQ items.
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