Black Bean & Rice Casserole

Ingredients you'll need:
Polish Kielbasa
Yellow Rice
2 cans of Black Beans
Tub of Sour Cream
Shredded Cheese, Taco style
Onions (optional)

Take the sausage and cut it into disc's and pan fry them until light brown.
Add the yellow rice, following the directions on the package.
While that is cooking put your cans of black beans in a saucepan, cut onions up to simmer in the beans.

Serving suggestion:
Spoon the rice & sausage on a dish
Spoon black beans over the rice
Sprinkle shredded cheese over rice & beans melt this in the Microwave if you want.
Serve with sour cream on top.

From: Robin Padgett, Interlachen

Chicken and Rice

Ingredients:
one whole cut up chicken
about 1/4 cup lemon juice
tumeric
1 med onion chopped
2 tablespoons oil
salt, pepper
minced garlic
3 cups instant rice
one 16oz cans whole tomatoes (chopped)

put oil and onion, garlic in skillet lightly brown onion, garlic add tumeric stir then add chicken and seasoning (salt pepper, lemon juice) brown both sides of chicken then pour chopped can tomatoes over cover and simmer for 20minutes

cook rice either instant or regular

serve chicken and sauce over rice with rolls yummie

submitted by:
Lisa Koucheky

Cheddar Broccoli Chicken Skillet

Ingredients:
4 boneless, skinless chicken breast halves (about 4 ounces each)
1/4 teaspoon salt
1/4 teaspoon ground black pepper, divided
1/8 teaspoon paprika
1 teaspoon vegetable oil
1 3/4 cups milk
1 can (10 3/4 ounces) condensed cheddar cheese soup
2 cups fresh or frozen broccoli florets
2 cups instant long-grain white rice
1/2 cup (2 ounces) shredded cheddar cheese

Directions:
1. Season chicken breasts with salt, 1/8 teaspoon of the black pepper and paprika. Heat oil in Large Skillet over medium-high heat until hot. Add chicken breasts; cook 5-7 minutes on each side or until chicken is no longer pink in center. Remove chicken from skillet; keep warm.

2. Add milk, soup, broccoli and remaining black pepper to skillet; mix well. Bring to a boil; stir in rice. Top with chicken; cover with lid. Reduce heat and simmer 5 minutes.

3. Remove skillet from heat. Sprinkle cheese over chicken and rice. Cover with lid; let stand 5 minutes before serving.

Yield: 4 servings

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