Photos Courtesy of Success Rice, Courtesy of Family Features
Chicken and Rice Casserole with Spinach and Mushrooms Prep time: 10 minutes Cook time: 10 minutes Servings: 4 1 bag Success Brown Rice 1/2 cup ricotta cheese 1/4 cup grated Parmesan cheese 1 tablespoon chopped Italian parsley 1 tablespoon olive oil 1/3 cup chopped onions 2 garlic cloves, minced 1/2 package (4 ounces) mushrooms, sliced 1/4 cup white wine 4 cups baby spinach leaves 2 cups shredded, cooked chicken breast 1/2 teaspoon salt 1/2 teaspoon black pepper Prepare rice according to package directions. In small bowl, combine ricotta, Parmesan and parsley; reserve. In large skillet over medium heat, heat oil. Add onions and garlic; saute 2 minutes. Add mushrooms and wine to skillet. Continue cooking 3 minutes, stirring occasionally. Add spinach and chicken. Stir until spinach is wilted and chicken is heated through, about 2 minutes. Stir in rice, salt and pepper. Serve casserole topped with dollops of reserved cheese mixture.
Parmesan Stuffed Peppers with Rice Prep time: 15 minutes Cook time: 30 minutes Servings: 6 2 bags Success Brown Rice 2 cups (or 1 can, 15 ounces) tomato sauce, divided 1/2 cup grated Parmesan cheese, divided 1/4 cup basil pesto 3 large bell peppers in assorted colors, halved lengthwise 1 cup shredded mozzarella cheese 1/4 cup fresh basil leaves, thinly sliced Preheat oven to 425 F. Prepare rice according to package directions. Add 1 1/2 cups tomato sauce to greased 13-by-9inch baking dish. In bowl, toss rice with remaining tomato sauce, 1/4 cup Parmesan cheese and pesto. Divide rice mixture evenly among peppers. Place stuffed peppers in prepared baking dish. Sprinkle mozzarella and remaining Parmesan cheese over peppers. Cover with foil; bake 18-20 minutes, or until peppers are tender, filling is heated through and cheese is melted. Remove foil. Broil 3-5 minutes, or until cheese is golden brown. Garnish with fresh basil. Substitutions: Use fontina or provolone for mozzarella cheese and olive tapenade for basil pesto.
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