COURTESY OF SSCAC’S FOOD RESOURCES PROGRAM

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OUTREACH SPANISH RICE

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Based in Union, IA, The Outreach Program is a non-profit 501 (c)(3) corporation

that organizes food packaging events around the country. With more than 300

million meals packaged to date, the organization’s mission is to provide food,

safe water, education, and medical care to those in need at home and abroad.

ONE POT SPANISH CHICKEN AND RICE ................................. 4

SPEEDY SPANISH RICE AND BEEF SKILLET ............................ 5

VEGGIE-PACKED SPANISH RICE ............................................ 6

LEFTOVER TURKEY SPANISH RICE ......................................... 7

SPANISH RICE AND HOT DOG SOUP ..................................... 8

RICE FRITTERS WITH ONIONS ............................................... 9

PINEAPPLE SRIRACHA BREAKFAST BOWLS .........................10

THAI TURKEY MEATLOAF ....................................................11

ONE POT SPANISH RICE WITH CHORIZO ..............................12

SKILLET SPANISH RICE WITH GROUND BEEF ........................13

8 WAYS TO USE LEFTOVER RICE ..........................................15

COURTESY OF SSCAC’S FOOD RESOURCES PROGRAM

OUTREACH PROGRAM SPANISH RICE RECIPES

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INGREDIENTS:

• 1 tablespoon olive oil

• 5 boneless, skinless chicken thighs (or 1 lb.), cut into 1-2 inch pieces

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/2 medium onion, diced

• 1 red bell pepper, diced

• 2 cloves garlic, minced or pressed

• 1 cup Outreach Spanish Rice

• 1/2 tablespoon paprika

• 1 and 1/2 cups chicken stock

• 1 cup tomato sauce (canned or homemade)

• salt and pepper to taste

• 1/2 cup small stuffed green olives with pimento

• 1/2 cup fresh chopped cilantro

• lemon wedges, to serve (optional)

DIRECTIONS:

Heat oil over medium heat in a large non-stick skillet or pot. Add chicken and season with salt and pepper. Cook for about 5-6 minutes until chicken begins to slightly brown.

Add onion, red pepper and garlic and cook for a few minutes until they slightly soften.

Add the rice and stir to combine. Cook for 1-2 minutes. Mix in the paprika and continue to cook for another minute.

Add chicken stock and tomato sauce and bring to a boil. Turn down he heat to low and add the saffron. Cover the skillet and cook for 25 minutes until the rice is fully cooked.

Add salt and pepper to taste, olives and cilantro. Toss and serve with a lemon wedge.

ONE POT SPANISH CHICKEN AND RICE

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INGREDIENTS:

• 1/2 to 1 lb. ground beef

• 1 large onion, diced

• 1/2 c. diced bell pepper opt.

• 1 tsp. salt

• 1 c. Outreach Spanish Rice

• 1/4 tsp. black pepper

• 2 c. tomato juice

• 2 c. water

• 1 c. shredded cheese

DIRECTIONS:

In a large skillet, brown meat, onion and bell pepper.

Add remaining ingredients, except cheese.

Cover and simmer 20 minutes or until rice is soft.

Add more water if needed.

Top with cheese and let sit until melted.

(You can also stir the cheese into the rice if you prefer.)

SPEEDY SPANISH RICE AND BEEF SKILLET

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INGREDIENTS:

• 3 tablespoons olive oil

• 1 small onion, diced

• 1 medium green pepper, diced

• 1 large carrot, peeled and diced

• 3 cloves garlic, minced

• 1 Outreach Spanish Rice Meal

• 1 tablespoon tomato paste

• 1 cup crushed tomatoes*

• 2 2/3 cups low-sodium vegetable broth

• 3/4 cup frozen corn kernels

• 1/2 cup frozen peas

• 2 teaspoons cumin

• 1 teaspoon chili powder

• 1/2 teaspoon salt

• Chopped cilantro, for garnish

DIRECTIONS:

Add the olive oil to a large skillet set over medium heat. When the oil is hot, add in the onion, pepper and carrot. Cook for about 2 minutes, until the vegetables start to soften. Stir in the garlic and cook for 30 seconds, until fragrant. Add the rice.

Cook for about 6 to 8 minutes, stirring frequently (and then almost constantly toward the end of the 6 to 8 minutes), until the rice is lightly golden brown.

Add in the tomato paste and stir to combine, then stir in the tomatoes, the broth, corn, peas, cumin, chili powder and salt. Increase the heat and bring to a boil.

Cover, reduce the heat and let gently simmer until the liquid is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and let the rice stand covered for 5 to 10 minutes untouched.

Fluff the rice with a fork. Taste and season with additional salt if needed, then garnish with the cilantro.

VEGGIE-PACKED SPANISH RICE

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INGREDIENTS:

• 1 Spanish Onion , chopped

• 2 garlic gloves , chopped

• 1 green pepper , chopped

• 1 Outreach Spanish Rice Meal

• 1 can of tomato sauce ( 15 oz)

• 1/2 teaspoon of sweet smoked paprika

• 2 cups of cubed leftover turkey

• 1 tablespoon of chopped , fresh parsley

• 1.5 - 2 cups of chicken broth

• Salt an freshly ground pepper to taste

DIRECTIONS:

In a large cast iron skillet cook onions for 3 minutes until the onions are translucent

Add peppers and cook for another 2-3 minutes

Then add garlic, sweet smoked paprika, salt and pepper.

Add Outreach Spanish Rice and let it cook for a minute or two to get coated with all the ingredients and flavors

Then pour the tomato sauce and 1 cup of chicken stock

Add leftover turkey

Stir it, cover and cook for 10 minutes

If your rice requires a lot of moisture, add another 1/2 cup of chicken stock; Keep adding some more chicken stock until your rice is tender and cooked through ( another 20-30 minutes)

Sprinkle with fresh parsley and serve immediately

LEFTOVER TURKEY SPANISH RICE

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INGREDIENTS:

• +1 Tablespoon vegetable oil

• +1 onion, chopped

• +1 1/2 Outreach Spanish Rice Meal

• +8 servings hot dogs, sliced thick

• +1 (6 ounce) can tomato paste

• +water to cover

• +1 tablespoon paprika

• +2 1/2 tablespoons chicken bouillon granules

• +1 teaspoon ground tumeric

• +1/2 teaspoon ground cumin

• +1 tablespoon dried parsley

• +salt and pepper to taste

DIRECTIONS:

Heat the oil in a large pot over medium heat. Add the onion and saute for 5 minutes. Add the Outreach Spanish Rice Package and saute for 1 more minute, or until the onion is tender.

Add the hot dogs and the tomato paste or diced tomatoes.

Cover mixture completely with water.

Stir in the paprika, chicken bouillon granules, tumeric, cumin, parsley and season with salt and pepper to taste. Continue to cook over medium heat for 20 minutes, or until rice is completely cooked.

SPANISH RICE AND HOT DOG SOUP

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Turn left over rice into a delicious side dish with this easy recipe.

INGREDIENTS:

• 1 cup cooked Outreach Spanish Rive

• 1 onion, grated

• 1 egg

• 2 tablespoons cornstarch

• 2 tablespoons fresh parsley, chopped

• 1 Teaspoon of kosher salt

• 4 tablespoons Vegetable oil, for frying

DIRECTIONS:

Prepare Spanish Rice Outreach Meal

Combine all the ingredients except for oil and mix well.

In a pan, heat oil for shallow frying.

When the oil is hot, add a tablespoon of batter, pressing down slightly to form a flat fritter.

Fry one side until golden and flip. If there are many holes in the fritter, add more cornstarch to the batter. Drain fritters on paper towels to absorb excess oil.

Serve with salsa, guacamole, hummus or anything else that has a spicy fresh flavor.

SPANISH RICE FRITTERS WITH ONIONS

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INGREDIENTS:

• 1 cup cooked Outreach Spanish Rice

• 1 tsp soy sauce*

• 1 tsp Sriracha*

• Splash of sesame oil*

• 1/3 cup chopped pineapple

• 1 green onion, sliced

• 1 large egg

• Salt and pepper to taste

INSTRUCTIONS

Reheat the cooked rice in the microwave, then season with soy sauce, sriracha, and a splash of sesame oil.

Roughly chop the pineapple pieces and thinly slice the green onion. Stir them into the seasoned rice.

Fry the egg, seasoning it with salt and pepper, and leaving the yolk slightly runny. Top the seasoned rice bowl with the egg and enjoy.

Notes:

*Use the recommended quantities for these ingredients, or just season to your liking.

PINEAPPLE SRIRACHA BREAKFAST BOWLS

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INGREDIENTS (LOAF)

• 2 lbs ground turkey

• 4 cloves garlic

• 3-4 whole green onions

• 2 inches fresh ginger

• 3 Tbsp soy sauce

• 1 tsp toasted sesame oil

• 2 large eggs

• 1.5 cups cooked Outreach Spanish Rice

INGREDIENTS (GLAZE)

• 1/2 cup brown sugar

• 2 Tbsp ketchup

• 2 Tbsp Sriracha sauce

• 1 Tbsp rice vinegar

INSTRUCTIONS

Place the ground turkey in a large bowl. Slice the green onions and mince the garlic. Add the onion and garlic to the bowl along with the soy sauce and sesame oil. Peel the ginger and grate it directly into the bowl using a fine cheese grater. Mix everything together well.

Add the eggs and cooked Outreach Spanish Rice. Mix everything together thoroughly. Line a baking sheet with foil and spray with non-stick spray. Place the meat mixture onto the baking sheet and shape it into a loaf.

Preheat the oven to 375 degrees. Once preheated, place the loaf inside and bake for 30 minutes. While the loaf is baking, mix together the Sriracha glaze. In a small bowl stir together the brown sugar, ketchup, Sriracha, and rice vinegar.

After it has baked 30 minutes, remove the loaf from the oven and spoon half of the Sriracha glaze over top. Bake for an additional 30 minutes. Spoon the remaining glaze over top and bake for a final 15 minutes. A meat thermometer placed in the center of the loaf should read 160 degrees Fahrenheit.

Allow the loaf to rest for ten minutes before slicing.

THAI TURKEY MEATLOAF

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INGREDIENTS:

• 1 15 oz. can black beans, drained and rinsed

• 1 10 oz. can Rotel diced tomatoes and chilies

• 1 cup chicken broth or any broth

• 1 medium sweet bell pepper seeded and chopped

• 1 small yellow onion chopped

• ½ cup Outreach Spanish Rice

• 1 tsp. chili powder

• 1/2 tsp. cumin

• 1/2 tsp. salt

• 1/4 tsp. ground black pepper

• 3/4 lb. chorizo sausage links sliced into 1/2 inch pieces (about 4 links)

INSTRUCTIONS

Place a wide, high-sided skillet or pot over high heat.

Add the beans, Rotel, broth, bell pepper, onion, rice, chili powder, cumin, salt, and black pepper. Stir to combine. Cover the pot.

Bring liquid to a boil, then reduce to a simmer.

Cook for 10 minutes, stirring occasionally.

Add the sliced sausage. Cover.

Continue to simmer until the rice is tender and most of the liquid is absorbed (about 10 minutes for white rice).

Remove the pot from the heat. Uncover and let it rest for 5 minutes before serving.

ONE POT SPANISH RICE WITH CHORIZO

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INGREDIENTS:

• 3/4 pound ground beef

• 2 tablespoons olive oil

• 1/2 medium onion diced

• 1 clove garlic minced

• 3/4 cup uncooked Outreach Spanish Rice Meal

• 1/4 teaspoon oregano

• 1/2 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• 1/2 cup water

• 1 (14.5 ounce) can diced tomatoes

• 1 (10-ounce) can diced tomatoes with green chilies

INSTRUCTIONS

Brown ground beef in a large skillet over medium heat, stirring frequently. Drain and set aside.

Drizzle olive oil into the skillet over medium heat. Saute onions until softened, about 3 minutes.

Add garlic and rice, stirring frequently until rice is lightly browned.

Add ground beef, oregano, chili powder, cumin, salt, black pepper, water, and tomatoes.

Bring to a boil.

Turn heat to low, cover, and simmer for 20 minutes or until all liquid is absorbed.

SKILLET SPANISH RICE WITH GROUND BEEF

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1. INCORPORATE IT INTO A SALAD

Leftover rice is delicious in a salad and it really adds a different dimension. It works in salads of all kinds including taco salads, cobb salads, and even just your regular house salads.

2. ADD IT TO STUFFING

Stuffing and rice go together perfectly and it can really give the stuffing a bit more kick. Many folks like to add cajun rice to stuffing for a different flavor profile. Rice can make the dish more filling and give it a wonderful texture as well.

3. MAKE BURRITOS!

Leftover rice is perfect for most any Mexican dish, but using it to stuff burritos is truly yummy. The rice is blended with some cheese, tomato, refried beans and onion.

4. ADD SAUSAGE FOR A QUICK DISH

Take leftover rice and add cooked sausage, kielbasa or even hot dog in pinch. The meat soaks into the rice and the flavors merge perfectly. It is one of the best ways to put together a really quick supper that the kids will love. Add in a veggie or two and you have a great little casserole.

5. STUFFED GREEN PEPPERS

First take the tops off your bell peppers and cook them in the oven or on the grill. Saute some onions and squash and then add them to the rice. Then mix it up well and add the mixture to each of your cooked bell peppers.

6. FREEZE IT!

Left over cooked rice can be frozen and stored for up to 30 days. Leftover rice should be cooled before freezing and stored flat in a freezer bag or an airtight container.

7. MAKE SPANISH RICE OR MAKE FRIED RICE

Spanish rice is already really easy to make. However, you can make it even faster with left over rice. Add the salsa, garlic salt, and cumin and heat it up in a skillet.

8. ADD IT TO YOUR FAVORITE SOUPS.

Use left over rice to add to your soup making dinner time even easier. This is perfect for a crazy weeknight meal.

8 CREATIVE WAYS TO USE LEFTOVER RICE

South shore community Action Council

71 Obery StreetPlymouth, MA 02360

508-747-7575 ext. 6251www.sscac.org

The mission of SSCAC’s Food Resources Program is to get more nutrient-dense food to the greatest number of hungry Plymouth County residents in the most cost-effective way. To accomplish its mission, SSCAC’S Food Resources Program collects, stores, and distributes over a half million pounds of emergency food relief throughout Plymouth County each year.

ABOUT SSCAC’S FOOD RESOURCES PROGRAM