Rice La Frances Recipes

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FRENCH RICE



French Rice image

This recipe is from "Green Hills Garden Club Cooks...Favorite Recipes from Vicksburg, MS" (June Hebler). Excellent side dish!

Provided by SouthernBell2627

Categories     White Rice

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (10 3/4 ounce) can French onion soup
1 (10 3/4 ounce) can beef consomme
1 cup long-grain white rice, uncooked
1/2 cup butter
salt and pepper, to taste

Steps:

  • Place rice in a 9x13-inch casserole dish.
  • Mix French onion soup and consomme; pour over rice.
  • Cut butter in pats and place in dish.
  • Bake 1 hour at 350 degrees.
  • Check it at 40 minutes.
  • I added cheese on the top when I made this dish. Yummy!

Nutrition Facts : Calories 425.6, Fat 24.4, SaturatedFat 14.8, Cholesterol 61, Sodium 1217.3, Carbohydrate 43.2, Fiber 1.1, Sugar 2.2, Protein 9.2

CHICKEN WITH BALSAMIC VINEGAR AND MUSHROOMS



Chicken With Balsamic Vinegar and Mushrooms image

I wanted to create a fairly quick and easy recipe for a weeknight meal that was also quite delicious. After some experimentation, this is what developed. I love it served with Rice à la Frances.

Provided by DrBuzzetta

Categories     Chicken Breast

Time 55m

Yield 3-5 breasts, 3-5 serving(s)

Number Of Ingredients 8

6 tablespoons extra virgin olive oil
3 -5 boneless chicken breasts
2 (8 ounce) packages sliced mushrooms
5 garlic cloves (sliced)
1/2-1 cup balsamic vinegar
1/2-1 cup white wine (sherry, vermouth, chardonnay, etc.)
1/2-1 teaspoon salt
1/2-1 teaspoon pepper

Steps:

  • In a large skillet, heat olive oil until very hot.
  • Add chicken breasts to pan (don't crowd them, use splatter screen, and keep temp high) and sear until nice caramel brown - about 5 min per side.
  • Remove breasts to a plate - don't worry if they are not fully cooked, they will be added to the pan again for additional cooking.
  • Add a bit more olive oil if needed and sauté mushrooms and garlic for a couple minutes - don't let the garlic burn or it will be bitter.
  • Take a bottle of balsamic vinegar and make several swirls around the pan to deglaze (approx 1/2 to 1 cup balsamic vinegar).
  • Let bubble for a minute and add some white wine to the mix and salt and pepper to taste.
  • Once it starts to boil, add the chicken breasts back to the pan, cover, and reduce heat to a simmer.
  • Flip the breasts every couple minutes so the balsamic vinegar sauce can penetrate both sides nicely.
  • Cook about 8-10 minutes.
  • Remove breasts and mushrooms to serving platter.
  • Reduce sauce until it is thick and rich, adjust seasoning if needed, and pour over breasts.
  • Good served over Rice à la Frances with a nice vegetable or tossed salad on the side.

Nutrition Facts : Calories 599.3, Fat 41, SaturatedFat 7.7, Cholesterol 92.8, Sodium 499.7, Carbohydrate 15.1, Fiber 1.7, Sugar 9.8, Protein 35.5

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