Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Broccoli - Cheese Broccoli Rice With Chicken
Famous Authors (View All Authors)
Vegetables - Broccoli -  Cheese Broccoli Rice With Chicken Post by :ordinary_guy Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3401

Click below to download : Vegetables - Broccoli - Cheese Broccoli Rice With Chicken (Format : PDF)

Vegetables - Broccoli - Cheese Broccoli Rice With Chicken

1 c. rice (basmati)
1 or 2 cloves of garlic minced
1 medium onion chopped
1/2 to 3/4 c. celery chopped
2 to 3 T. margarine
1 (14.5 oz) can of chicken broth
1 (15 oz.) jar of Cheez Whiz or 1 cup Velveeta cubed
1 (12 oz) package frozen broccoli or 2 cups fresh broccoli, broken apart into small pieces.
2 T. soy sauce (or more to taste)
1 (8 oz). can of water chestnuts (optional)
1 or 2 cups of leftover chicken, de-boned and chunked or 1 cup of frozen chicken chunks (optional)
Pepper to taste


Make rice according to package directions.

In a large saucepan, saute the garlic, onion and celery in the margarine over medium heat, until softened--about 5 minutes. Add the broccoli and the chicken broth. If using frozen broccoli, cook for a few minutes (to thaw the broccoli) and then add the cheese. Add the cooked rice. Cook on medium heat. Watch carefully and stir frequently so that the cheese doesn't burn. The mixture will be soupy. If you are using frozen chicken you can add it now. If I'm using leftover chicken I add it last so it doesn't toughen. Add the soy sauce and water chestnuts. Continue to cook over low heat until it thickens. Add pepper to taste.
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Broccoli -  Cheesy Broccoli Soup Vegetables - Broccoli - Cheesy Broccoli Soup

Vegetables - Broccoli -  Cheesy Broccoli Soup
2 tbl. butter 1 small onion chopped 3 cups chicken broth 1 bunch of broccoli chopped 3 tbl. butter 4 tbl. cornstarch 2 cups milk 1/2 tsp. salt 1.4 tsp. pepper 1/4 tsp. cayenne pepper 1 cup of cheese Saute butter and onion, add broth and broccoli. Bring to a boil and simmer 10 minutes; puree. Add salt and peppers. Melt remaining butter, stir in cornstarch and milk. Heat until thick and bubbly. Add to soup with cheese, simmer on low until cheese is melted. Garlic Croutons: Melt 4 tbl. butter with 1 Tbl. minced garlic. Add 4 slices of bread
PREVIOUS BOOKS

Vegetables - Broccoli -  Cavatelli With Broccoli Vegetables - Broccoli - Cavatelli With Broccoli

Vegetables - Broccoli -  Cavatelli With Broccoli
1 lb. frozen or fresh cavatelli -- stuffed 1/2 cup olive oil 2 tbsp. butter 1 clove garlic (to 2) 1 (10.5 oz.) pkg. frozen broccoli -- thawed and chopped salt and pepper Parmesan cheese -- grated Risa's additions: pine nuts -- toasted extra-virgin olive oil -- for drizzling Cook cavatelli in 5-6 qt of salted boiling water. In a saucepan, heat olive oil and butter, add garlic and saute just until brown (do not burn). Discard garlic. Cook broccoli according to package directions or until barely tender. When pasta is done, drain and empty into large bowl that
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT