Recipe Ideas: "Keep It Simple"

Traditional Chicken and Rice

2 pounds chicken thighs with skin and bone

2 tablespoons unsalted butter, cut into bits

1 tablespoon olive oil

1 large onion, chopped (2 cups)

3 garlic cloves, minced

1 cup Mahatma® Long Grain Rice

1 cup reduced-sodium chicken broth

3/4 cup water

1/4 teaspoon crumbled saffron threads

1 bay leaf

1 cup frozen peas (not thawed)

Garnish: chopped flat-leaf parsley

Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Heat butter and oil in a 12-inch heavy skillet (at least 2 inches deep) over medium-high heat until foam subsides, then brown chicken, turning once, about 10 minutes total. Transfer chicken with tongs to a plate.

Pour off all but 2 tablespoon fat from skillet. Cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring, until golden, about 6 minutes. Add rice and cook, stirring, 1 minute. Add broth, water, saffron, and bay leaf and bring to a full boil. 
Nestle chicken in rice, keeping as much rice around (rather than under) chicken as possible, and add juices from plate. Simmer, covered tightly with lid, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 25 minutes. 
Remove from heat and stir in peas. Cover with a kitchen towel and then lid and let stand until all of liquid is absorbed, about 15 minutes. Discard bay leaf.

Makes 4 servings.

Simple Green Salad & Vinaigrette  

2 teaspoons sherry vinegar

1/4 teaspoon sea salt

Freshly ground black pepper

1/2 teaspoon Dijon mustard

1 small clove garlic, peeled, green germ removed, and minced

1/4 cup (60 ml) extra-virgin olive oil

7 ounces (210 g) mixed salad greens (8 cups, loosely packed), rinsed, patted dry, and torn into bite-size pieces.

Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified.

Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately. 

 Makes 4 servings.

DESSERT::::

Prep: 20 mins.

Ready In: 4 h 20 minutes

Double Layer Pumpkin Pie


4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 1/2 cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
Refrigerate: 4 hours, or until set.

Rice Pilaf Recipes

"Apple Rice Pilaf with Chicken Breasts"

Serves 4

1 pkg Mahatma® Pilaf Rice Mix
4 boneless skinless chicken breast
2 cloves
garlic, chopped
1 Tbsp olive oil
1/2 cup Marsala wine or chicken broth
1/4 cup honey
2 Tbsp white wine Worcestershire sauce
1 apple, chopped
1 tsp fresh thyme, chopped



Classic Pilaf Rice

Save time and energy at the end of a long day. Mahatma Rice Mixes offer zesty, home-cooked taste. We take the time so you can enjoy the flavor!


Directions
Prepare rice mix according to package directions.
While rice is cooking, in a large skillet, sauté chicken breasts and garlic in olive oil until chicken is cooked (about 10-12 minutes). Remove chicken breasts from skillet. Add wine, honey and white wine Worcestershire sauce to skillet with remaining juices. Add chopped apples. Simmer until sauce thickens. Add thyme to rice mixture and mix. Place chicken breasts over rice and cover with sauce.