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Delicious Bacon and Pineapple Fried Rice featuring Success® Boil-in-Bag Basmati Rice. 

Second post the week, second recipe that starts with “Bacon and…”

I like bacon.

I’m also weirdly into pineapple lately. Remember how early in the summer I was spending $7 bucks 3 times a week on a pound of pre-cut mango? That’s what’s happening with pineapple right now. Except, thankfully, pineapple is a lot cheaper than the mango.

One day I’ll learn to cut fruit. Maybe.

So I wanted to combine my two current favorite foods into another of my favorite foods: fried rice. I know, fried rice with bacon and pineapple? It sounds weird but I dig it.

Before you click away and unsubscribe and all that, it’s not really like the Chinese takeout rice you’re used to. Yes, it is still fried rice but it’s fried in bacon fat and it has no egg in it. Plus, I used Basmati rice which is my favorite kind of rice. It’ slightly nutty and the grains don’t get clumpy on you when they cook. They stay separate and fluffy, which is how I like my rice.

You guys know that rice has been the bane of my existence since we moved to Colorado. I don’t know if it’s the altitude or my stove or what but I have not successfully made a batch of rice since moving here over 3 years ago. Like, it’s so bad that I’ve had to throw out pans. Because ugggghhhh, burnt rice on the bottom of the pan is the worst.

I’ve started using the Success®  Boil-in-Bag Basmati Rice. I love it because it is fool-proof. I’m not even kidding. The bags come pre-portioned in a BPA-free bag so it’s no mess, no measuring and it’s ready in 10 minutes. You literally stick the entire bag in water, bring it to a boil, and remove the entire bag 10 minutes later.

So for this recipe, I made the rice one night, took the entire bag and put it in the fridge overnight. (Fried rice just works better with cold rice.) The next day, the rice was ready to be fried and covered in bacon, still in it’s little bag. No dirty bowls, nothing.

I’m obsessed.

Have you tried the Success® Boil-in-Bag Basmati Rice? 

Click for the full recipe

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I think I’ve told you guys this story before but the first time my parents ever trusted me to start dinner before they got home from work, I was making chicken and rice and it was one of those recipes that all cooks in the same dish in the oven. Fail proof, right?

No, I didn’t put water in the rice!

I’m really sensitive when it comes to anything I perceive as a failure so I was absolutely mortified when my dad got home and we realized that I’d messed up.

But you know what, it’s so important for kids to have that experience in the kitchen and to learn from any mistakes made. Research shows that kids who are taught how to cook early on have better eating habits as adults!

Uncle Ben’s has a fun contest happening right now called The Ben’s Beginners™ Cooking Contest and if you have a child from kindergarten to 8th grade, make sure you check it out! It’s all about encouraging kids to cook and teaching them healthy eating habits through cooking!

I made this kid-friendly dish in remembrance of that rice that I didn’t put water in 16 or 17 years ago. It’s just like that dish I was trying to make but with broccoli cheese soup mix and bacon wrapped around the chicken! Not only is this the kind of meal my kids love (they’re weirdly obsessed with broccoli), but my 7 year old is the perfect age to help with it! He was able to mix up the rice AND wrap the bacon around the chicken. I just had to help him put it in and get it out of the oven.

He was so proud of himself for basically making an entire meal for the family!

Bacon-Wrapped Chicken and Broccoli Rice

Ingredients

1 (10 3/4 ounce) can condensed broccoli cheese soup
1 cup water
black pepper
3/4 cup Uncle Ben's white rice
1 pound boneless, skinless chicken breasts
3 - 4 slices of bacon (depending on how many chicken breasts you use)

Instructions

  1. Preheat oven to 350F.
  2. Whisk together the broccoli cheese soup, water, and black pepper until almost smooth. Stir in rice. Pour into a 9x13-inch pan that has been sprayed with oil.
  3. Wrap each chicken breast in a piece of bacon and nestle into the rice, making sure the bacon ends are tucked under the chicken.
  4. Bake for 40 - 45 minutes or until chicken is cooked through and rice is tender. Serve hot.
http://fakeginger.com/2014/08/11/bacon-wrapped-chicken-broccoli-rice/

Cooking with your children makes for a great beginning! Visit

www.unclebens.com and click on The Ben’s Beginners™ Cooking Contest page to learn more!

This is a sponsored conversation written by me on behalf of Uncle Ben’s. The opinions and text are all mine.

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I’m int his weird dinner funk lately. I feel like I have literally cooked every recipe in the world that my family would enjoy. I spend hours every week going up and down my Pinterest boards trying to find something – ANYTHING! – that looks good. And then when I finally find something, I always feel like I mess it up and it comes out mediocre at best.

I’ve lost my mojo.

I actually put this Enchilada Rice on the meal plan a few weeks ago because I needed to leave for the grocery store immediately and just happened to stop on it when browsing Pinterest. You guys know I’m obsessed with enchiladas and pretty much all Mexican food and this definitely hit the spot. I was pleasantly surprised that something so simple and so easy could make me so happy.

To make it a little heartier for my people, I got put theirs inside flour tortillas and rolled them up like burritos. They loved them!

Four years ago: Best Big, Fat, Chewy Chocolate Chip Cookies
Five years ago: Fig and Walnut Sticky Buns

Enchilada Rice

adapted from Heat Oven to 350

Ingredients

1 cup uncooked rice
2 teaspoons olive oil
1 pound lean ground beef or ground turkey
1 medium onion, diced
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 cup sour cream
2 cups green enchilada sauce
1 cup shredded cheddar cheese, divided
1 (11-ounce) can Mexicorn, drained
1 (15-ounce) can black beans, drained and rinsed
1/2 cup sliced green onions

Instructions

  1. Preheat broiler.
  2. Cook rice according to package directions.
  3. In a separate oven-proof skillet, heat olive oil over medium heat. Brown beef with the onions until no pink remains in the beef and onions have softened.
  4. While beef is browning, stir together sour cream, enchilada sauce, 1/2 cup shredded cheese, Mexicorn and black beans.
  5. When beef is completely browned, drain the fat and add chili powder and cumin. Stir until combined. Stir in enchilada sauce mixture and cooked rice and stir and cook until warmed through. Season to taste with salt.
  6. Top mixture with remaining 1/2 cup cheddar. Broil for about 3 minutes or until cheese is melted.
http://fakeginger.com/2014/02/18/enchilada-rice/

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Lately I’ve really been digging meals that use shortcuts. Like, cream of something soups. I don’t think I made a meal this week that didn’t include one!

This recipe is a great one that takes a shortcut by using Rice-A-Roni which I’m not sure I’ve ever tried before I made this but I am hooked. I’ve told you guys how horrible I am at making rice (especially since we moved here!) but the rice turned out perfect for me and it already had all the seasoning in the box! So yeah, I can’t believe I’ve been making mushy, tasteless rice for so long!

The rest of the dish is homemade so you don’t have to feel guilty about using the boxed stuff. It’s got chicken and mushrooms and it’s all covered with muenster cheese. Anything with muenster automatically becomes a favorite for me.

My kids usually whine and pick out any mushrooms but there were no complaints and no mushrooms let on their plates after this one!

One year ago: Texas Cheese Fries
Two years ago: Baked Chicken Taquitos
Four years ago: Kaiser Rolls

Chicken & Wild Rice Hot Dish

adapted from Mommy? I'm hungry!

Ingredients

1/4 cup unsalted butter
1/2 cup chopped yellow onion
8 ounces mushrooms, sliced
1/4 cup all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups half-and-half cream
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/4 teaspoon fresh-grated nutmeg
3 cups diced cooked chicken
2 tablespoons chopped fresh parsley
2 packages Rice-a-Roni Wild Rice Mix, cooked according to package instructions
1 cup Muenster cheese, shredded

Instructions

  1. Preheat the oven to 350F.
  2. Heat the butter in a large skillet over medium heat. Add the onion and mushrooms and cook, stirring frequently, until onion is translucent and mushrooms have softened.
  3. Sprinkle on the flour and stir to coat.
  4. Pour in the stock and half-and-half cream, and bring just to a simmer, whisking frequently. Simmer gently for 5 minutes, whisking often, then add the salt, pepper and nutmeg. Stir int he chicken and parsley.
  5. Lightly spray a 2-quart casserole dish with oil. Spread the cooked wild rice in the bottom of the casserole. Spoon in the chicken mixture, then sprinkle the cheese over the top.
  6. Bake for 30 minutes, or until the casserole is hot and bubbling. Serve hot.
http://fakeginger.com/2014/01/30/chicken-wild-rice-hot-dish/

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If you follow me anywhere on social media, you probably know that I am on a snow kick. I cannot stop thinking about snow, talking about snow, annoying my husband about snow. I neeeed it to snow. We got a little bit a couple weeks ago but it melted as soon as it hit the ground so it doesn’t count. We were supposed to get snow last night but ehh, I am disappointed.

Since I’ve been such a cold weather mood lately, I’ve been really into soup. I make soup every time it snows and I made this one in preparation of the (no) snow we got last night. And then I made another batch, with pasta, the next day because my husband wanted to take it for lunch this week. And then last night he informed me that he’s going to need another batch today or tomorrow.

So yeah, he likes it a little bit.

One year ago: Roasted Garlic Mashed Potatoes & Wild Rice Stuffing
Two years ago: Tijuana Trash
Three years ago: Tofu Taco Salad
Five years ago: Doughnut Muffins

Slow Cooker Creamy Chicken and Rice Soup

Ingredients

6 cups chicken stock
2 boneless, skinless chicken breasts
2 bay leaves
2 stalks celery, diced
1 medium onion, diced
2 carrots, diced
salt, to taste
1 teaspoon lemon pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
3/4 cups white rice (NOT quick cooking)
1/4 cup flour
1/2 cup milk
2 cups frozen corn

Instructions

  1. Put chicken stock, chicken breasts, bay leaves, celery, onion, carrots, salt, lemon pepper, garlic powder, onion powder, and cumin in the bowl of a slow cooker. Cook on low for 6 hours. Add rice; continue cooking for another hour or until rice is done. (You can stir in already cooked rice at the very end if you would prefer.)
  2. About 30 minute before serving, whisk together flour and milk. Stir into slow cooker. Add corn. Allow to cook for about 30 more minutes.
  3. Serve hot.
http://fakeginger.com/2013/11/05/slow-cooker-creamy-chicken-and-rice-soup/

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