Dixie Lily Yellow Rice Dinner/Jug

This product’s ingredients are grown, sown, milled and packaged in the USA.

Ordering/Size Information

UPC Code Package Size Case Qty.
73935 5 oz. 12
75945 5 oz. 120
73910 10 oz. 12
73539 3.5 lb. 6
Dixie Lily Yellow Rice 5oz

Dixie Lily Yellow Rice Dinner

Ingredients

This product’s ingredients are grown, sown, milled and packaged in the USA.

Ordering/Size Information

UPC Code Package Size Case Qty.
73935 5 oz. 12
75945 5 oz. 120
73910 10 oz. 12
73539 3.5 lb. 6

Mexican Cornbread

Dixie Lily Mexican Corn Bread Recipe With Self-Rising Yellow Cornmeal

1 cup Dixie Lily Self-Rising Yellow Cornmeal

1 cup grated cheese

2 eggs

1/3 cup oil

1 cup cream style corn

¼ cup diced jalapenos

1 cup sour cream

Preheat oven to 450 degrees and place greased cast iron skillet in oven to heat. Mix all ingredients together, pour batter into hot skillet and bake for 30 minutes or until golden brown.

Dixie Lily Mexican Corn Bread With Plain Yellow Cornmeal

1 cup Dixie Lily Plain Yellow Cornmeal

1 cup grated cheese

2 eggs

1/3 cup oil

1 cup cream style corn

¼ cup diced jalapenos

1 cup sour cream

2 tsp baking powder

1/3 tsp salt

Preheat oven to 450 degrees and place greased cast iron skillet in oven to heat. Mix all ingredients together, pour batter into hot skillet and bake for 30 minutes or until golden brown.

Sautéed Shrimp with Cheese Grits

GRITS:
1-1/2 cups chicken broth
1-1/2 cups milk
3/4 cup Dixie Lily Quick Grits
1/4 tsp. salt or garlic salt
1 cup shredded cheddar cheese

SAUTEED SHRIMP:
2-3 lbs. medium shrimp, deveined
4-6 slices of bacon, diced
1/2 cup chopped green onion (4-5 onions)
1/2 cup thinly sliced green bell pepper
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced yellow bell pepper
2 tsp. hot sauce, or to taste
1 tsp. granulated garlic
Sliced green onions and shredded cheddar for garnish

To prepare grits:

Bring chicken broth and milk to a boil in large saucepan. Stir in grits and salt; return to boil. Cover and reduce heat to low. Cook 5 minutes until thickened; stirring occasionally. Stir in cheddar cheese. Keep warm.

To prepare shrimp:

Cook bacon in skillet until crisp; drain all but 2-3 tablespoons of fat from skillet.
Add peppers and onion; sauté vegetables with creole seasoning, salt, pepper, and one teaspoon granulated garlic.
When vegetables are tender; add peeled and deveined shrimp and cook until they turn pink. (Approximately 2-3 minutes).

Serve shrimp mixture over warm cheese grits. Garnish with chopped green onions and cheddar cheese.

Makes 6 servings.

Red Beans and Rice

1 lb. (2 cups) Red Kidney Beans, soaked
1 Tbsp. vegetable oil
2 green onions, chopped
1/2 cup white or yellow onion, chopped
1/4 cup celery leaves, chopped
2 garlic cloves, minced
5 cups water
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. hot sauce
1 lb. ham shank, cut into 3 or 4 pieces*
3 cups uncooked rice
1/2 cup green onions, chopped, for garnish
*You can also add sliced Sausage such as Conecuh

1. Drain beans; discard soak water.
2. Place oil in 4-quart pot and heat. Add two green onions, white or yellow onion, celery leaves, and garlic. Sauté until onion is tender but not browned.
3. Add beans, water, salt, pepper, and hot sauce. Stir well.
4. Bury ham shank pieces in beans*. Bring beans to a boil; reduce heat. Cover and simmer until beans are tender, 1 to 1-1/2 hours. If adding sausage add during last 30 minutes of cooking.
5. Cook rice with water and salt according to package directions.
6. Remove ham shank pieces. Cut meat from bones and discard bones. Dice meat and add to beans.
7. Serve beans over hot rice. Top each serving with a generous sprinkling of green onions.

Black Bean Soup

1 tablespoon olive oil
1-1/2 cups chopped onion (1 large)
2 cups thinly sliced carrots (4-5 medium)
1 cup thinly sliced celery (2 stalks)
3 cloves garlic, minced
3 12 oz. bags of black beans (follow soak instructions on bag)
1 can (14.5 oz.) low sodium chicken broth
1/2 cup beer*
1-1/2 teaspoon cumin
1/8-1/4 teaspoon cayenne pepper
* may substitute 1/2 cup chicken broth or water.

Condiments:
lemon or lime slices
sour cream or plain yogurt
salsa
cooked white or yellow rice
shredded Cheddar cheese

In a large saucepan, heat olive oil over medium-high heat; sauté onion, carrots, celery and garlic for 3 minutes. Cover; cook 10 minutes, stirring several times until vegetables are very soft. Transfer vegetables to food processor or blender. Add beans. Purée until very smooth. Return mixture to saucepan. Drain and rinse remaining beans; add to soup. Stir in broth, beer, cumin and cayenne. Bring to a simmer over medium-high heat. Cook uncovered 10 minutes, stirring frequently to prevent sticking. Serve with squeeze of lemon or lime, or choice of condiments.

Makes about 7 cups. Serves 6