Squaw Rice Recipes

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SQUAW RICE



Squaw Rice image

This is a recipe created by my friend Bev's mother. Bev is one of the wildest Aussies I ever had the chance to meet. Unfortunately she moved back to her homeland early in 2002. I really enjoy this recipe though, you can eat it as a meal alone with a little bread and butter.

Provided by Narshmellow

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 teaspoons oil
1/2 teaspoon butter
1 lb ground beef
1 medium onion, diced small
1 cup long grain rice
3 medium tomatoes, diced or 1 (15 ounce) can crushed tomatoes
3 tablespoons ketchup
1 (15 ounce) can whole kernel corn
salt and pepper
1 teaspoon sugar
1 3/4 cups water

Steps:

  • Heat the oil and butter in a medium pot and add the onion, rice and meat to light brown with the salt, pepper and sugar.
  • Add all the other ingredients including the liquid from the corn and bring to a boil.
  • Cover and lower heat to simmer for 15 to 20 minutes.
  • Stir ingredients at about 10 minutes and cover for remaining time.
  • You could add a little steak sauce or Worcestershire sauce at the table.

Nutrition Facts : Calories 569.3, Fat 21.4, SaturatedFat 7.5, Cholesterol 78.4, Sodium 568.5, Carbohydrate 67.8, Fiber 4.3, Sugar 9.9, Protein 28.5

SUMMER SQUASH RICE



Summer Squash Rice image

Summer Squash Rice is a quick & easy dish that's ready and on the table in 40 minutes!

Provided by Holly Nilsson

Categories     Dinner     Entree     Main Course

Time 40m

Number Of Ingredients 10

2 cups chicken broth
1 cup long-grain white rice (uncooked)
2 tablespoons butter (divided)
½ teaspoon Italian seasoning
2 cups summer squash (or zucchini, diced ¼")
1 clove garlic (minced)
1 small tomato (diced)
½ cup parmesan cheese (grated)
salt & pepper (to taste )
1 tablespoon parsley (chopped)

Steps:

  • Bring chicken broth, rice, 1 tablespoon of butter, and Italian seasoning to a boil. Reduce heat to a simmer and cover. Cook 15 minutes or until rice is tender.
  • Meanwhile, heat remaining butter over medium heat in a small skillet. Add summer squash and garlic and cook just until squash is tender, about 5 minutes.
  • Once rice is cooked, stir in cooked squash, tomato, parmesan cheese, and salt & pepper to taste. Cover and let rest 5 minutes.
  • Garnish with parsley and additional parmesan cheese if desired.

Nutrition Facts : ServingSize 0.25 of recipe, Calories 289 kcal, Carbohydrate 41 g, Protein 9 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 686 mg, Fiber 2 g, Sugar 2 g

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