2 tablespoons olive oil, divided
1 onion, quartered
4 cloves garlic, minced
2 cups uncooked white rice
8 ounces diced chicken
1 celery, quartered
1/4 cup chicken broth
1 teaspoon salt
2 tablespoons white sugar
1 teaspoon packed light brown sugar
1 teaspoon prepared yellow mustard
1/2 teaspoon taco seasoning blend
Stir together 2 tablespoons margarine and 3 tablespoons tomato sauce over hot water; mix well. Bring oil and 1 cup chopped onion into boiling
water and cup rice. Cook until heated through (this can be done in a microwave for about 4 minutes, stirring constantly). Remove from heat and stir in chicken and celery. Add celery and chicken; heat through. Season with salt, mustard and taco seasoning; cool.
Very good! Casseroles are mostly used for dipping food, right? So I made sure to have some on hand. This has quite a nice flavor, and was very economical for our family. I only used 4 cups of rice, but it nearly tripled the recipe. Honestly, I didn't even include the corn, because I was concerned it would wind up making too much of a mess to separate the sauteed veggies, but it actually served as a great base to build off of. I was even more pleasantly surprised when it turned out great!
After reading all the reviews, I chopped my package of potatoes the night before and added all of the spices I listed. In the last of my potatoes which I put in the refrigerator, I mashed it and seasoned it with garlic and olive oil before throwing it in the oven. I was amazed by the crispness and pulled apart nature of the potato. Not an easy dish to overcook a mashed potato unless you cook your potatoes very long and/or fry them long and slow. Only 30 seconds!
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