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Spanish Rice with Pork

Yields 4 servings

Spanish Rice with Pork

20 minPrep Time

25 minCook Time

45 minTotal Time

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Ingredients

  • 1 medium Green Pepper, chopped
  • 1 small Onion, chopped
  • 1 Tablespoon Butter
  • 1 can (approx. 14-1/2 ounces) Diced Tomatoes, drained
  • 1 cup Chicken Broth
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1-3/4 cups cubed Cooked Pork
  • 1 cup uncooked Instant Rice

Instructions

  1. In a large skillet, melt butter.
  2. Saute green pepper and onion until tender.
  3. Stir in tomatoes, broth, salt and pepper.
  4. Bring to a boil.
  5. Stir in pork and rice.
  6. Transfer to a greased 2-quart baking dish.
  7. Cover and bake at 350F for 20-25 minutes or until rice is tender and liquid is absorbed.
  8. Stir before serving.

Notes

Serve with green salad, guacamole, salsa and ice cream for dessert.

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https://ugfoodbank.org/spanish-rice-with-pork/

Broccoli & Rice Casserole

Yields 6-8 servings

Broccoli & Rice Casserole

30 minPrep Time

45 minCook Time

1 hr, 15 Total Time

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Ingredients

  • 1 stick Butter
  • 2 stalks Celery, diced
  • 1 large Onion, chopped
  • 1 can Condensed Cream of Mushroom Soup
  • 1 can Condensed Cream of Chicken Soup
  • 1 cup Milk
  • 20 ounces Velveeta Cheese, cubed
  • 4 cups Cooked Rice
  • 4 packages (10 ounces each) Chopped Broccoli, thawed
  • 1 can (8 ounces) Sliced Water Chestnuts

Instructions

  1. In a medium saucepan, saute celery and onion in butter.
  2. Add soups and milk. Stir until warmed through.
  3. Add cubed cheese. Stir until smooth.
  4. Add broccoli and mix together.
  5. Add cooked rice and water chestnuts. Mix well.
  6. Turn into a greased 4 quart casserole dish.
  7. Bake, uncovered, 45 minutes (30 minutes at 350F, remaining 15 minutes at 325F).
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https://ugfoodbank.org/broccoli-rice-casserole/

Taco Rice

Nutrition

Calories

339 cal

Fat

13 g

Carbs

41 g

Protein

21 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Serving Size 4 servings

339

Taco Rice

15 minPrep Time

15 minTotal Time

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Ingredients

  • 1/2 pound ground beef
  • 1 medium Onion, chopped
  • 1/2 cup Salsa
  • 8 ounce can Tomato Sauce
  • 1-1/2 cups quick Rice, uncooked
  • 4 cups Lettuce, chopped
  • 2 Tomatoes, chopped
  • 2 ounces Cheddar Cheese, shredded

Instructions

  1. In a large skillet, brown ground beef and onion.
  2. Drain meat and return to skillet.
  3. Add salsa and tomato sauce to the skillet and bring to a boil.
  4. Stir in rice, cover and let stand 5 minutes.
  5. Fluff rice with a fork and transfer to a serving dish.
  6. Serve with lettuce, tomatoes and cheese.

Notes

Serve as a salad or with warmed tortillas.

7.8.1.2
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Rice & Ground Beef Casserole

Nutrition

Calories

208 cal

Carbs

46 g

Protein

5 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 4-6 servings

Rice & Ground Beef Casserole

Tasty casserole main dish

15 minPrep Time

1 hr, 15 Cook Time

1 hr, 30 Total Time

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Ingredients

  • 1 pound ground beef
  • 1 can (15 oz.) green beans (drained)
  • 1 can Cream of Mushroom soup
  • 1 can Cream of Chicken soup
  • 1 small onion, chopped
  • 2 cups rice (not Minute Rice)
  • 3 Tablespoons Soy Sauce
  • 4 cups water
  • 1 package Chow Mein Noodles

Instructions

  1. Preheat oven to 350F
  2. In a skillet over medium-high heat, crumble in ground beef
  3. Stir and cook until no longer pink
  4. Drain well
  5. In a large casserole dish, combine ground beef, green beans, soups, onion, rice, Soy Sauce and water.
  6. Stir to mix well
  7. Cover with casserole lid or aluminum foil
  8. Bake at 350F for 1 hour
  9. Take casserole out of oven and remove lid or foil
  10. Top with Chow Mein noodles and return to oven
  11. Bake another 15 minutes uncovered

Notes

Serve with a green salad and fruit for dessert.

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https://ugfoodbank.org/rice-ground-beef-casserole/