Outreach Spanish Rice

OUTREACH SPANISH RICE ® COURTESY OF SSCAC’S FOOD RESOURCES PROGRAM ® 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. OUTREACH PROGRAM SPANISH RICE RECIPES 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 ONE POT SPANISH CHICKEN ® AND RICE 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. 4 SPEEDY SPANISH RICE AND ® BEEF SKILLET 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.) 5 VEGGIE-PACKED ® SPANISH RICE 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. 6 LEFTOVER TURKEY ® SPANISH RICE 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 7 SPANISH RICE AND ® HOT DOG SOUP 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. 8 SPANISH RICE FRITTERS ® WITH ONIONS 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. 9 PINEAPPLE SRIRACHA ® BREAKFAST BOWLS 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. 10 THAI TURKEY MEATLOAF ® 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. 11 ONE POT SPANISH RICE ® WITH CHORIZO 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.

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