Dinner doesn’t have to be a major production. I am a true believer in keeping it simple and using what is on hand. Recipes that have a ton of ingredients that you will only use once, are wasteful and frustrating.
I keep my pantry stocked with basics that I can go to in a pinch, beans, rice and canned meat & stock (I pressure can my own) are always on my shelves. I keep diced onions in the freezer for a quick go to as well.
Here is a simple one skillet meal that really sticks to your ribs and is so easy to prepare. Nothing fancy, even the name is as simple as it gets:
Rice, Beans and Pork
- 2 1/2 cups of rice (not cooked)
- 1 cup of pork (or chicken) broth
- 3 cups of water
- 1 four/eight ounce jar of mushrooms (depending how much you like mushrooms, or not at all if you don’t)
- one small onion diced
- 1 tablespoon of lard or butter
- 2 cups of shredded pork or chicken (or canned, I use my own canned pork)
- 1 can of red kidney beans
- 3 cloves of garlic minced
- 1/4 tsp of parsley
- 1/4 tsp of thyme
- salt and pepper to taste
- Hot sauce (Optional)
- In a deep skillet, melt your lard/butter.
- add in your onion and garlic and cook until limp.
- Add in your mushrooms with juice.
- Add in your Rice, stir in with the base until well mixed.
- Add in your Broth and meat.
- Add in your beans.
- Add in water and cover the skillet and let cook until MOST of the water is soaked up by the rice. (use a medium heat)
- Add in your parsley, thyme, salt and pepper.
- Continue to cook while “folding” ingredients until the rice is tender. Be very careful not to scorch your rice!
- Dish up and serve, adding hot sauce to your liking.
This dish also is great as leftovers for a quick lunch or meal on the run.
Enjoy and Until next time!
Mrs. Kay L. Rice
A simple recipe that kids and adults will love.
- 1 lb ground beef
- 1 onion diced
- 2 cloves garlic diced
- 4 ounces diced roasted pablano peppers or green chilies
- 2 tablespoons of steak sauce
- 1/2 tsp. Salt
- Ground Pepper
- Hand full grated pepper jack cheese
- Hand full grated chedder cheese
- 1 cup milk
- 2 eggs
- 3/4 cup biscuit mix
- Preheat oven to 400 degrees F
- Spray deep dish pie dish with no stick spray
- In a skillet, brown onions and garlic with hamburger.
- Add to meat mix the steak sauce, salt, pepper and roasted peppers.
- Drain off grease.
- Put meat mix in deep dish pie dish.
- Put cheeses on the browned meat, keep a little cheese to the side.
- In a small bowl, whip the milk and eggs until well mixed.
- Add in biscuit mix and fold until no lumps.
- Pour on top of the meat and cheese.
- Bake for 20 minutes.
- Pull out and sprinkle remaining grated cheese on crust.
- Finish baking for 5 minutes.
Until next time,
Mrs. Kay L Rice
Every now and then, dinner time sneaks up on you out of nowhere and you have nothing prepared. One Skillet Meals ate great for times like these.
This recipe is great for no time preparation.
One Skillet “Fried” Chili
- 1/2 pound of chorizo sausage
- 1 cup of rice (dry)
- 1 1/2 cup of water
- 1 quarter small onion diced
- 1 8 ounce jar/can of diced tomatoes with jalapeno peppers
- 1 can of black beans rinsed
- 1 can of whole corn rinsed
- Shredded cheese
- In a large deep skillet brown and separate your sausage. Do not drain off the drippings.
- Add your onion brown a tad.
- Add in your dry rice.
- Stir while adding your water.
- Put a lid on your skillet and simmer for 15 minutes.
- Add in the tomatoes with jalapeno peppers, the black beans and the corn.
- Stir in.
- Cover and simmer for another 15 minutes or until the liquid is not visible and your rice is soft.
- Dish up and serve with a sprinkling of grated cheese.
Until next time,
Mrs. Kay L Rice