Creole Baked Cheese Rice Recipes

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CREOLE BAKED CHEESE RICE



Creole Baked Cheese Rice image

Make and share this Creole Baked Cheese Rice recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

3 cups cooked rice
2 cups grated cheddar cheese
1 cup chopped green pepper
1/2 cup chopped green onion
2 eggs, beaten
1 1/4 cups milk or 1 1/4 cups half-and-half cream
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup seasoned bread crumbs
1 tablespoon melted butter
Tabasco sauce

Steps:

  • Arrange alternate layers of rice, cheese, peppers, and onion in buttered baking dish.
  • Mix eggs, milk, salt, and pepper (and pepper sauce) and pour over rice and cheese.
  • Top with breadcrumbs and butter.
  • Bake at 350 degrees for 45 minutes until set.

Nutrition Facts : Calories 622.3, Fat 19, SaturatedFat 11.2, Cholesterol 113.9, Sodium 865.9, Carbohydrate 89, Fiber 2.5, Sugar 1.6, Protein 21.4

CREOLE RICE



Creole Rice image

Provided by Pierre Franey

Categories     easy, quick, weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 cups water
Salt and freshly ground pepper to taste
1 cup converted or parboiled rice
1 tablespoon butter
2 tablespoons fresh lemon juice
1/4 teaspoon Tabasco to taste
2 tablespoons finely chopped flat parsley

Steps:

  • Bring the water, with salt, to a boil in a saucepan. Add the rice and stir well. Bring back to a boil and simmer for about 15 minutes, stirring occasionally.
  • Drain the rice well. Add the butter, lemon juice, Tabasco, ground pepper and parsley. Blend well and serve.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 675 milligrams, Sugar 0 grams, TransFat 0 grams

BLACKENED CHICKEN WITH CREOLE RICE PILAF



Blackened Chicken with Creole Rice Pilaf image

The late Chef Paul Prudhomme is credited with creating blackened fish in the 1980s. I believe the technique is misunderstood even though it's a fantastic recipe. The secret is simple: fat (either butter or oil), spice mix and a piping hot cast-iron skillet. Make sure to open a window to let any smoke out of the house. I like to serve the blackened chicken over Creole rice pilaf because rice is a Louisiana staple.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 24

1 tablespoon unsalted butter
1 tablespoon canola oil
2 stalks celery, chopped
1/2 medium Spanish or white onion, chopped
1/2 bell pepper, chopped
Kosher salt and freshly ground black pepper
2 cups long-grain white rice
2 garlic cloves, finely chopped
1 bay leaf
3 tablespoons tomato paste
1 teaspoon garlic powder or granulated garlic
4 1/4 cups low-sodium chicken stock
1 bunch green onions (3 to 4 bulbs), sliced (about 3/4 cup)
1 tablespoon hot paprika
2 1/4 teaspoons kosher salt
1 1/2 teaspoons garlic powder or granulated garlic
1 1/2 teaspoons onion powder or granulated onion
1 teaspoon black pepper
3/4 teaspoon cayenne pepper
3/4 teaspoon white pepper
3/4 teaspoons dried thyme
3/4 teaspoons dried oregano
2 sticks (1 cup) unsalted butter, melted
Six 4- to 6-ounce boneless skinless chicken breasts

Steps:

  • Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with aluminum foil.
  • For the Creole rice pilaf: Heat the butter and oil in a 2-quart saucepan or large saucepan over medium heat. Add the celery, onions and peppers and cook until the onions are translucent, about 2 minutes. Season with a pinch of salt, add the rice and stir a few times until the rice is coated. Stir in the garlic, bay leaf, tomato paste, garlic powder and 1 teaspoon each salt and pepper and cook for about 15 seconds. Add the chicken stock and bring to a boil. Cover, reduce the heat to low and cook until the liquid is reduced and you see little holes on the top, 15 to 20 minutes. Discard the bay leaf, fluff the rice with a fork and stir in half of the green onions. Cover until ready to serve.
  • For the blackened chicken: Heat a 12-inch or large cast-iron skillet over medium heat for 3 to 4 minutes.
  • Meanwhile, combine the hot paprika, salt, garlic powder, onion powder, black pepper, cayenne, white pepper, thyme and oregano in a small bowl and set aside.
  • Transfer the melted butter to a large bowl. Dip the chicken in the butter and arrange on one of the prepared baking sheets. Season both sides of the chicken liberally with the blackened seasoning mixture. Working in batches, cook the chicken until the first side is blackened, 3 to 4 minutes depending on the thickness of the chicken. Flip and cook for 1 minute more. Transfer to the second prepared baking sheet.
  • Bake until the chicken breasts are firm to the touch and an instant-read thermometer inserted into the thickest part reaches 165 degrees F, 5 to 10 minutes. Let rest for 5 minutes. Serve over the Creole rice pilaf and garnish with the remaining green onions.

CAJUN CREOLE STYLE RICE



Cajun Creole Style Rice image

Make and share this Cajun Creole Style Rice recipe from Food.com.

Provided by Shawn C

Categories     Rice

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 tablespoons butter
3 tablespoons cajun seasoning
1 (14 ounce) can diced tomatoes with juice
3/4 cup celery, diced
3/4 cup green onion, diced small
3/4 yellow onion, diced small
3/4 cup red bell pepper, diced small
2 cups white rice, raw
3 1/2 cups water

Steps:

  • saute vegetables in butter over medium heat until soft.
  • add all other ingredients and stir well bring to a boil reduce the heat and cover.
  • turn heat to low for 25 minutes.

Nutrition Facts : Calories 295.7, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 190.8, Carbohydrate 58.4, Fiber 3.7, Sugar 4.4, Protein 5.4

CREOLE RICE



Creole Rice image

I've found a fast and fantastic way to turn leftover rice into a spectacular side dish. I spice it up with Creole seasoning and pepper to give it a boost of flavor, then sprinkle it with paprika for color. Rest assured that no one will figure out the zippy combination is a "second-day dish".

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 4

1/4 cup butter, cubed
1 teaspoon Creole seasoning
1/8 teaspoon pepper
2 cups cooked long grain rice

Steps:

  • In a small saucepan, melt butter; add Creole seasoning and pepper. Cook over medium heat for 3 minutes. Stir in rice. Cover and heat through.

Nutrition Facts : Calories 203 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 282mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

CREOLE RICE WITH TOMATOES AND HERBS



Creole Rice With Tomatoes and Herbs image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 cup raw rice
4 cups water
2 tablespoons butter
1/2 cup finely chopped onion
1/2 cup ripe red tomato cut into 1/4-inch dice
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons finely chopped fresh basil
1 tablespoon freshly squeezed lemon juice

Steps:

  • Rinse rice and drain well.
  • Bring the water to a boil in a saucepan. Add rice. Cook at full rolling boil exactly 17 minutes. Drain immediately and return rice to saucepan.
  • Meanwhile, heat butter in a saucepan and add onion. Cook, stirring, until wilted. Add tomato, salt and pepper and cook briefly, stirring. Add this to the cooked rice and stir. Stir in basil and lemon juice. Serve.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 2 grams, Carbohydrate 43 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 811 milligrams, Sugar 2 grams, TransFat 0 grams

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