Dixie Lily Jambalaya Rice Mix

Yellow Rice Dinner (Oven Method)

Ingredients:

Dixie Lily Yellow Rice Dinner

9 x 13 Aluminum pans

Boiling water

Butter

Directions:

  1. Preheat oven to 350 degrees. Pour hot water into the 9x 13 aluminum pans along with the rice and butter. Mix well. Tightly cover aluminum pan with aluminum foil.
  2. Place pan in oven for 45-55 minutes. (Cooking times vary slightly depending on how many servings you are cooking).
  3. Remove and let rice sit covered for 10 minutes. Fluff rice with fork before serving.
To Prepare

(1/2 cup serving)

Yellow Rice Hot Water Butter or margarine
6 Servings 1 cup 2 cups 1 Tbsp
12 Servings 2 cups 4 cups 2 Tbsp
18 Servings 3 cups 6 cups 3 Tbsp
24 Servings 4 cups 8 cups ¼ cup

Chicken and Yellow Rice

You will need:
9 x 13 inch baking dish
12-15 Chicken Tenderloins (skinless)
Seasoning (Cavenders)
2 -10oz can Cream of Chicken

How to make it:
Step 1: Season Chicken to taste and place in baking dish @ 350 for 20 min.
Step 2: Remove chicken tenderloins from baking dish.
Step 3: Add 1 cup of Dixie Lily Yellow Rice, 2 cups of water, and 2 cans cream of chicken. Mix well.
Step 4: Add chicken tenderloins on top of the mixture and place in oven for 35-45 minutes or until moisture is dissolved.

Boneless Pork Chops and Yellow Rice

You will need:
9 x 13 inch baking dish
10-12 Boneless breakfast size pork chops
Seasoning (for pork chops)
1- 10oz can of diced tomatoes with chili peppers

How to make it:
Step 1: Season pork chops to taste and place In baking dish @350 for 20 minutes
Step 2: Remove pork chops from baking dish
Step 3: Add 1 cup of Dixie Lily Yellow Rice, 2 cups of water, and 1 can of diced tomatoes with chili peppers. Mix well.
Step 4: Add pork chops on top of the mixture and sprinkle cup of shredded cheese on top.
Step 5: Place in oven for 35 minutes or until moisture is dissolved.

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.