Wednesday, March 30, 2011

Chicken or Pork Chops and Rice

Today, I am on a deadline...but I work best that way.  I am the biggest procrastinator in the world!  In college whenever I had a big paper due, project, or presentation, I did everything but what I needed to do.  I cooked, cleaned (I hate to clean house), and I became 'Suzy Homemaker'.  Finally at 10:30 at night, when everyone was asleep, I was at my best, exhausted, but in 'my zone'.  Whatever it takes - I always meet those deadlines!
So below is not the meal I prepared last night, but should have...I fixed an elaborate meal of roast beef and all the sides...remember I had a deadline to meet! Crazy but true! 

What I should have fixed was my easy - Pork Chops or Chicken and Rice!  So here's to what I should have done...and my 'ode' to soup in the can!

I owe a lot to soup and soup mixes.  They are staples in my kitchen.  I can't imagine life without them.  I imagine my granny, making homemade based soups and stocks over a hot stove with five kids at her side.  Thank God for modern conveniences and soup in a can! 

For new cooks the recipe I am enclosing today is EASY.  Anyone can make this as it's that simple.  It's comfort food at it's best.  Along with my Italian Green Beans, a green salad, and French bread you'll have  a meal that everyone will love. 

Chicken or Pork Chops and Rice

Chicken breast or pork chops – 4 to 8 of each

1 can of cream of mushroom soup or cream of chicken soup according to your taste (because some people just hate mushrooms!)

1 pkg. onion soup mix – dry mix

4 - 6 cans water

1 stick margarine or butter

2 cups rice – Uncle Ben’s brand white rice or 2 packages of Uncle Ben's Wild Rice with seasoning packet as in the picture above...if you use Wild Rice omit/take out the onion soup mix as you have seasoning packets in the Wild Rice.

salt and pepper to taste -optional

* In a 9 x 13 inch glass dish sprayed with cooking oil, place water and soups. 
* Stir and break up soups with a whisk or fork. 
* Mix in rice evenly. 
* Place meat on top of the rice/soup mixture. 
* Dot with margarine and season with salt and pepper. 
* Cover with foil and cook on 375 degrees Farenheit for 1 and 1/2 hour or until meat or rice looks done (bottom of your dish will be slightly browned). The top of rice and meat will be slightly 'crusty'.  Do not cook too long or it will dry out the rice.  Adjust cooking time depending on your oven.

Serve with my The Ranch Kitchen's Italian Green Beans, rolls and my Winter Salad all found on this site under Recipes and Side Dishes.  This is one of my dad Al's favorite recipes!

Alise - The Ranch Kitchen

1 comment:

Alise G. Nolan said...

You can leave comments now tell me what you think and don't hold back!

Alise @ The Ranch Kitchen!