Bubba Rice Recipes

Steps:

• Cook rice according to package.
• In large skillet, saute onion in butter or margarine until soft.
• Add cooked rice, chicken boullion dissolved in 1 cup of boiling water, salt, pepper, garlic powder, and parsley.
• Cook, stirring, over medium-low heat for 8-10 minutes,adding extra water to produce a creamy texture.

Steps:

• In a large saucepan, melt butter.
• Chop one onion until fine. I generally use my mini-chopper. Cut the remaining onions in half, then slice.
• Add garlic, leeks and all the onions and the salt to the melted butter. Saute until soft. This should take approximately 15 minutes.
• Cover and reduce the heat. Simmer for 15 minutes.
• Add beef broth, water, pepper and tabasco sauce. Bring just to the boil.
• Cover, reduce heat and simmer for 30 minutes.
• At this point, you may continue with the recipe, or cool and store in the fridge. Great for single servings!
• To serve:.
• Preheat oven or toaster oven (good for single servings) to the broil setting.
• Ladle soup into an oven proof bowl. Top with a slice of the toasted bun.
• Spoon on a few of the onions and top with a 1/4 cup shredded cheese.
• Broil until the cheese has melted and is starting to brown.
• Enjoy!

Steps:

• Combine all ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed.

Steps:

• Place the chicken leg quarters in a large pot, and fill with enough water to cover by 1 inch. Bring to a boil, then reduce heat to medium-low, cover, and simmer 40 minutes. Remove the legs and allow to cool. Strain and return the cooking liquid to the pot. Once the legs have cooled. Remove and discard the skin and bones; chop the meat, and set aside.
• Stir the brown rice into the reserved chicken broth and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, 45 to 50 minutes. Drain off any excess liquid, and add the rice to the bowl with the chicken.
• Heat a large skillet over medium-high heat, and add the ground beef. Cook and stir until the beef is crumbly and no longer pink, about 7 minutes. Pour off any excess grease, and place the beef into the bowl. Stir in the oats, spinach, broccoli, kidney beans, carrots, cottage cheese, and olive oil. Store the dog food in resealable containers in the freezer. Thaw the daily portions overnight in the refrigerator.

Steps:

• Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
• Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
• Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.

Steps:

• 1. Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
• 2. Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme, hot sauce, cayenne pepper, and Cajun seasoning. Bring to a boil, and add the rice. Bring back to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
• 3. Stir in the shrimp and bacon just before serving, and heat through. If you use UNCOOKED shrimp, let it cook for about 5 minutes before serving.

Steps:

• Saute onion and pepper in butter until tender.
• Add chicken broth, rice, beer, thyme and salt and pepper to taste.
• Bring to a boil, cover and reduce heat.
• Simmer for 30- 40 minutes until liquid is absorbed and rice is done.