xiaoxl/recipe_data huggingface dataset:
The Best Pavlova
Category: desserts
By Virginia

Australian dessert with a meringue base, topped with fresh cream and fruit. This is a recipe that I have experimented with and all my friends and family say it's the best pavlova they've ever tasted!

Ingredients:
3  egg whites
1 pinch salt
1 cup white sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1 ¼ cups heavy whipping cream
½ cup confectioners' sugar
1 pint fresh strawberries

Directions:
Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil. In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved.  Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice. Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick.  With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape. Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside. In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.

Yields: 1 - 9 inch cake

Calories: 185.7
Fat: 9.3 g
Saturated fat: 5.7 g
Carbohydrates: 25.3 g
Sugars: 23.1 g
Dietary fiber: 0.6 g
Protein: 1.6 g
Cholesterol: 34 mg
Sodium: 23.7 mg
Middle Eastern Rice with Black Beans and Chickpeas
Category: side-dish
By JULIEP

I got this recipe from a friend who is from Bethlehem. The flavors are just delicious. The possibilities of add-ins are endless.

Ingredients:
1 tablespoon olive oil
1 clove garlic, minced
1 cup uncooked basmati rice
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cayenne pepper
1 quart chicken stock
1 ½ pounds ground turkey
2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
2 (15 ounce) cans black beans, drained and rinsed
1 bunch chopped fresh cilantro  (Optional)
1 bunch chopped fresh parsley  (Optional)
¼ cup pine nuts  (Optional)
salt and ground black pepper to taste

Directions:
Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Place the turkey in a skillet over medium heat, and cook until evenly brown. Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 452.5
Fat: 12.2 g
Saturated fat: 2.5 g
Carbohydrates: 55.7 g
Sugars: 0.8 g
Dietary fiber: 11.8 g
Protein: 30.7 g
Cholesterol: 65.4 mg
Sodium: 1174.3 mg
Potato and Turnip Patties


Ingredients:
turnip, potatoes, scallion tops, egg, all-purpose flour, canola oil

Directions:
In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, until they are tender, and drain them.
In a bowl, mash them with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste.
Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke.
Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.
White Castle Cheeseburgers


Ingredients:
lean beef, onion, salt, pepper, American cheese

Directions:
Separate the beef into 16 1 oz portions.
On wax paper, form the portions into square, very thin 2.5" patties.
Poke 5 holes in each patties with a circular object such as a straw.
Freeze the patties until firm.
Toast the faces of the dinner rolls, either in a hot frying pan or under the broiler In a hot frying pan or skillet, preheated to medium heat, arrange tablespoon sized piles of onions 3 inches apart.
Salt and Pepper each pile.
Spread the onions flat and place a frozen patty on each pile.
Salt each patty.
Cook each patty for 4-6 minutes, steam from the onions should cook each burger without having to flip it.
Turn the bottom half of the bun onto the patty.
Hold it down as you scoop a spatula under the onions, turn the sandwich over onto a plate Cut the American cheese into 2" portions and place on the onions and patty.
Replace the top of the roll.
Serve hot.
Whiskey Mustard


Ingredients:
yellow mustard seeds, black mustard seeds, water, flour, cayenne, chili powder, cider vinegar, honey, nutmeg, salt

Directions:
Grind the mustard seeds to a powder, I use a coffee grinder.
In a ceramic or glass bowl mix the mustard powder with the water and leave for half an hour.
Then add the flour with the cayenne (if using] mix well.
Add vinegar, whisky, honey, nutmeg, salt and mix until well blended.
Cover and leave overnight.
Next day: if it looks too dry add more honey, so far the times I made it it never looked too dry but sometimes too thin and I add another spoon of flour, the mustard will thicken a bit more the next weeks so keep that in mind.
Pour into sterilized jars and seal, allow to mature/mellow for 2 to 3 weeks in a cool dark place.
After opening keep in the fridge.
Alton Brown's Eggnog


Ingredients:
sugar, heavy cream, Bourbon, nutmeg

Directions:
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.
Cook's Note: For cooked eggnog, follow procedure below.
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
Spicy Pork Noodles


Ingredients:
vindaloo curry paste, lemon juice, olive oil, garlic cloves, ginger, water, coriander sprig, lemon

Directions:
Combine curry paste and lemon juice in a small dish and add the pork and turn to coat.
Cover and set aside for 10 minutes to marinate.
Meanwhile, cook the noodles in a medium saucepan of boiling water for 3-4 minutes or until just tender and then drain well and then rinse under cold water and then set aside.
Heat oil in a large wok on medium high and add pork and stir fry for 2 minutes or until just cooked and then transfer to a plate and set aside.
Add garlic and ginger and stir fry for 1 minute and then add the vegetables and water and toss to combine.
Cover and cook for 2-3 minutes or until the vegetables are just tender.
Add the noodles, pork and any juices to the wok and stir fry for 2 minutes or until heated through.
Divide between bowls and top with the coriander to serve and accompany with lemon wedges.
VARIATION - replace vindaloo curry paste with tandoori and the pork with skinless chicken breast fillet.
Sholeh-Zard (Persian/Iranian Dessert)


Ingredients:
rice, sugar, saffron, rose water, pistachios, cinnamon

Directions:
Wash rice a few times until the water is clear, then drain., Add six times water and bring to a boil, removing the foam., When rice softens completely, add sugar and stir well., Dissolve saffron in half a cup of hot water and add to the mix., Heat up oil and also add to the mix., Add in most of the almonds and the rosewater., Stir well and cover., Cook in oven at low temperature for half an hour., Serve with pistachio, almond and cinnamon sprinkled on top.
Country Gravy


Ingredients:
all-purpose flour, salt, ground black pepper, milk

Directions:
Heat the oil in a large skillet over medium heat.
Whisk in the flour, salt and pepper until smooth.
Cook and stir over medium heat until browned, about 10 minutes.
Gradually stir in milk so that no lumps form, and continue cooking and stirring until desired thickness.
Licorice Mint Iced Tea


Ingredients:
water, cinnamon stick, dried peppermint, honey

Directions:
In a large pot bring water to a boil over high heat. Stir in the licorice and cinnamon; lower to a simmer, partially cover the pot, and simmer for 10 minutes. Remove from heat, stir in peppermint, cover and let steep for 10 minutes.
Place a large strainer lined with cheesecloth or damp paper towel over another pot or heat-proof bowl. Strain tea. Stir in honey until dissolved and let cool completely, about 1 hour. Serve over ice.
Herbed Popcorn


Ingredients:
olive oil, rosemary, sea salt, pine nuts, fresh rosemary

Directions:
Heat oil in a small saucepan over low heat for 3 minutes.
Add popcorn kernels, rosemary sprigs and 1 teaspoon salt to oil.
Remove from heat and let stand at room temperature for 48 hours.
Drain kernels, reserving 3 tablespoons oil, discard rosemary.
In a large dutch oven place the 3 tablespoons of reserved oil and add corn kernels.
Cover pan and cook for 4 minutes over high heat, shaking pan often (or corn will burn] until popping begins to slow down.
Remove from heat.
Let stand 2 minutes or until popping stops.
Place popcorn in a large bowl.
Add remaining 1/2 teaspoon salt, pine nuts (if desired] and chopped rosemary.
Toss.
Savory Egg Casserole


Ingredients:
cheddar cheese, butter, prepared mustard, salt, pepper, eggs

Directions:
Preheat oven to 350 degrees.
Sprinkle cheese in 9x9 inch square baking dish.
Dot with butter.
Mix cream, mustard, salt, and pepper, and pour half of the mixture over the cheese.
Pour eggs on top.
Pour remaining cream mixture over the eggs.
Bake 25 minutes.
Serve immediately.
Coffee Slush
Category: drinks
By karenpoole

This make-ahead frozen beverage made with coffee and half and half is perfect for teas and showers. Simple yet delicious! Save coffee from the day before in the fridge. Everyone will want your recipe!

Ingredients:
3 pints half-and-half cream
3 cups cold brewed coffee
2 cups white sugar
2 tablespoons vanilla extract

Directions:
Mix cream, coffee, sugar, and vanilla extract together in a freezer-safe container. Cover container and freeze until coffee mixture is solid, at least 3 hours. Remove container from freezer and defrost in room temperature for 1 hour. Break coffee mixture apart with a fork creating a slush-like consistency. Transfer to a punch bowl or large pitcher.

Prep time: 10 mins
Total time: 4 hrs 10 mins
Yields: 18 servings

Calories: 211.7
Fat: 10.7 g
Saturated fat: 6.7 g
Carbohydrates: 26.4 g
Sugars: 22.5 g
Protein: 2.8 g
Cholesterol: 34.5 mg
Sodium: 39.1 mg
Pinakbet
Category: world-cuisine
By lola

This is a vegetable dish from the Philippines that can be served as an everyday dish or when you have company. Since it also contains pork and prawns, you can eat it as a one-pot meal.

Ingredients:
3 tablespoons olive oil
1  onion, chopped
2 cloves garlic, minced
½ pound pork loin, chopped
½ pound peeled and deveined prawns
salt and pepper to taste
1  tomato, chopped
¼ pound zucchini, seeded and cut into bite-size pieces
¼ pound fresh okra, ends trimmed
¼ pound fresh green beans, trimmed
¼ pound eggplant, cut into bite-size pieces
1 small bitter melon, cut into bite-size pieces

Directions:
Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until tender, about 5 minutes. Stir in the pork and cook until completely browned, 5 to 7 minutes. Stir the shrimp into the mixture; season with salt and pepper. Continue cooking until the shrimp turn pink, about 5 minutes. Add the tomato to the pot, cover, and let cook 5 minutes. Stir the zucchini, okra, green beans, eggplant, and bitter melon into the mixture; cover, and cook until the vegetables are all soft to the touch, about 10 minutes more. Serve hot.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 servings

Calories: 183.6
Fat: 10.3 g
Saturated fat: 2.2 g
Carbohydrates: 9.4 g
Sugars: 3.5 g
Dietary fiber: 3.2 g
Protein: 14.2 g
Cholesterol: 75.4 mg
Sodium: 110.6 mg
Southwestern Smokey Mashed Potatoes


Ingredients:
potatoes, butter, milk, smoked gouda cheese, garlic cloves, chipotle chiles in adobo

Directions:
Preheat oven to 350°F
In a large pot, boil potatoes in water until tender but not falling apart, about 20-25 minutes.
Drain potatoes and mash with the butter and milk. I use my hand mixer.
Add salt and pepper to taste.
In a large bowl combine potatoes, Gouda, garlic and chipotle peppers; mix well.
Put potatoes into a 4 quart casserole and bake, covered, for 45 to 55 minutes stirring once.
I like to uncover the potatoes the last 15 minutes or so of baking time to brown the top a little.
Potatoes can be made ahead. Mix as above, do not bake. Cover and refrigerate up to 24 hours. Bake as directed or until potatoes are heated through.
Chewy Crispy Coconut Cookies
Category: desserts
By Melissa J

Crispy, chewy, coconut, oatmeal, cornflake cookies. Wow are these good!

Ingredients:
½ cup butter
½ cup packed brown sugar
½ cup white sugar
1  egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup crushed cornflakes cereal
1 cup rolled oats
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
1 ⅓ cups flaked coconut

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined. Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.

Yields: 5 dozen

Calories: 100.6
Fat: 4.4 g
Saturated fat: 2.9 g
Carbohydrates: 14.5 g
Sugars: 8.3 g
Dietary fiber: 0.7 g
Protein: 1.2 g
Cholesterol: 14.3 mg
Sodium: 130.4 mg
Roasted Beet, Goat Cheese and Fennel Salad
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Serve this lemony goat cheese salad as a side dish or as a meal with crunchy walnuts and tender butterhead lettuce. Each tangy-fresh salad offers fewer than 200 calories. Wrapping aluminum foil around each beet for roasting creates a small steam chamber to cook each vegetable. In addition to locking in nutrients and flavor, the aluminum foil-wrapped beets cook without getting dry.

Ingredients:
3 tablespoons lemon juice
1 tablespoon finely chopped shallot
1 ½ teaspoons Dijon-style mustard
½ teaspoon finely grated lemon zest
½ teaspoon honey
⅓ cup olive oil
Reynolds Wrap® Aluminum Foil
2 large (8 ounce) beets
½ teaspoon salt, divided
½ teaspoon ground black pepper, divided
2 medium fennel bulbs, cored and very thinly sliced
8 cups torn butterhead (Boston or bibb) lettuce
¼ cup chopped walnuts, toasted
4 ounces crumbled goat cheese (chevre)
2 tablespoons snipped fresh chives
Aluminum foil

Directions:
Preheat oven to 400 degrees F. Prepare Lemon Vinaigrette; cover and set aside. Lemon Vinaigrette: In a medium bowl whisk together lemon juice, shallot, mustard, lemon zest, and honey. In a steady stream, slowly whisk in 1/3 cup olive oil. Makes 2/3 cup. Scrub beets. Wrap each beet in Reynolds Wrap® Aluminum Foil and place on a baking sheet. Bake 1-1/2 hours or until a knife can be easily inserted into beets. Cool 20 minutes or until able to handle. Remove and discard foil. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces. In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette. In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette. Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnuts, fennel, goat cheese, and chives.

Yields: 8 servings

Calories: 213
Fat: 16 g
Saturated fat: 4.4 g
Carbohydrates: 13.7 g
Sugars: 5.8 g
Dietary fiber: 4.5 g
Protein: 6.2 g
Cholesterol: 11.2 mg
Sodium: 323.9 mg
Broccoli Chicken Divan
Category: main-dish
By TERRY C

A quick and easy chicken and broccoli dish that all will love!

Ingredients:
1 pound chopped fresh broccoli
1 ½ cups cubed, cooked chicken meat
1 (10.75 ounce) can  condensed cream of broccoli soup
⅓ cup milk
½ cup shredded Cheddar cheese
1 tablespoon butter, melted
2 tablespoons dried bread crumbs

Directions:
Preheat oven to 450 degrees F (230 degrees C). Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain. Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 186.4
Fat: 8.5 g
Saturated fat: 4.2 g
Carbohydrates: 12.2 g
Sugars: 3.3 g
Dietary fiber: 2.5 g
Protein: 15.5 g
Cholesterol: 44.3 mg
Sodium: 440.2 mg
Cheesecake with Cranberry Glaze and Sugared Cranberries
Category: desserts
By LauraF

Cranberries and orange are a natural pairing, and I wanted to combine them in a cheesecake fit for the Thanksgiving table. The cranberry glaze is a really beautiful color, and the sugared cranberries are the perfect topping. Most of the work is done the night before, so it's not even that hard to make.

Ingredients:
10  digestive biscuits (such as McVitie's®)
5 tablespoons butter, melted
2 tablespoons confectioners' sugar
⅛ teaspoon salt
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 large eggs
¼ cup sour cream
2 teaspoons vanilla extract
1  orange, zested
⅓ cup white sugar
½ cup water
1 cup fresh cranberries
¼ cup white sugar
1 cup fresh cranberries
¼ cup water
2 tablespoons white sugar
½ cup confectioners' sugar
1 tablespoon orange juice
1 ½ teaspoons light corn syrup
½ teaspoon vanilla extract
¼ teaspoon salt

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease the sides of a 9-inch springform pan. Line the bottom with a circle of parchment paper. Crush biscuits into crumbs using a food processor. Stir crumbs, butter, confectioners' sugar, and salt together to make the crust. Press into the bottom of the pan. Rinse food processor and set aside for the cranberry glaze. Bake crust in the preheated oven until firm, 8 to 10 minutes. Remove the crust from the oven and reduce the temperature to 325 degrees F (165 degrees C). Let crust cool while making the filling. Beat cream cheese and sugar together until smooth. Add eggs, sour cream, vanilla, and orange zest. Mix until well combined, stopping to scrape the sides and bottom of the bowl. Spoon batter over the crust. Bake until the filling is set but still soft in the center, 30 to 40 minutes. Cool cheesecake to room temperature, about 30 minutes. While the cheesecake is cooling, combine 1/3 cup sugar and water in a small saucepan. Bring to a simmer over medium-low heat and stir until sugar is dissolved. Pour into a bowl and cool for 10 minutes. Add cranberries and stir to coat with syrup. Refrigerate cheesecake and syrup-coated cranberries, 8 hours to overnight. Line a rimmed baking sheet with parchment paper. Place 1/4 cup granulated sugar in a shallow bowl. Drain the cranberries, then roll them in the sugar. Place the sugared cranberries on the prepared baking sheet and allow to dry, 30 minutes to 1 hour. In the meantime, make the glaze. Combine cranberries, water, and sugar in a small saucepan. Simmer, crushing cranberries, until jammy, about 8 minutes. Let cool slightly. Transfer to the food processor; add confectioners' sugar, orange juice, corn syrup, vanilla, and salt. Process until smooth. Strain cranberry glaze through a fine-mesh sieve and discard solids. Pour over the cheesecake and smooth across the top with a small offset spatula. Garnish with sugared cranberries.

Prep time: 30 mins
Cook time: 50 mins
Total time: 9 hrs 50 mins
Yields: 1 9-inch cheesecake

Calories: 447.6
Fat: 26.3 g
Saturated fat: 15.8 g
Carbohydrates: 48.2 g
Sugars: 40.2 g
Dietary fiber: 1.3 g
Protein: 6.3 g
Cholesterol: 122.9 mg
Sodium: 368.9 mg
Classic Cuban Midnight (Medianoche) Sandwich
Category: world-cuisine
By Pretty Pink Bullets

This is one of the more famous sandwiches straight out of the island of Cuba. This recipe came from my uncle who used to work at a restaurant in Pinar del Rio, Cuba and now works at a Cuban cafeteria here in Miami. This sandwich is best served with fried plantain chips and a cold mamey milkshake!

Ingredients:
4  sweet bread rolls
½ cup mayonnaise
¼ cup prepared mustard
1 pound thinly sliced cooked ham
1 pound thinly sliced fully cooked pork
1 pound sliced Swiss cheese
1 cup dill pickle slices
2 tablespoons butter, melted

Directions:
Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides. On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter. Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice diagonally and serve hot.

Prep time: 15 mins
Cook time: 8 mins
Total time: 23 mins
Yields: 4 sandwiches

Calories: 1452.6
Fat: 88.4 g
Saturated fat: 36.7 g
Carbohydrates: 69.1 g
Sugars: 3.7 g
Dietary fiber: 4.4 g
Protein: 92.1 g
Cholesterol: 275.2 mg
Sodium: 3308.6 mg
Sausage Soup


Ingredients:
potatoes, carrots, celery, Minute Rice, sausage

Directions:
Prepare vegetables into soup sized pieces.  Cover with water, and bring to a boil.  Boil 20 minutes until tender.
Meanwhile, brown sausage in the bottom of a soup pot.  When it starts to get browned, or starts to stick, add 1/2 - 1 cup of water.  The juices etc from the sausage is what flavors the soup.  Add the chicken base, and the drained vegetables when they are done.
You will need 2 -3 cups of additional liquid, you can use the water from the veggies of fresh.  Add the liquid, and cooked chicken, bring to a boil.
When it reaches a boil, add the rice. Simmer 5 minutes or so. Add salt, pepper, and possibly cajun seasoning blend to your tastes. (You may not need salt if you use bullion.].
Remove from heat, allow to cool 5 minutes before serving.
Little Bit Of Spice Pizza Sauce


Ingredients:
Hunts tomato sauce, hunts tomato paste, water, oregano, garlic, crushed red pepper flakes, sugar, salt

Directions:
Stir all ingredients together in a small sauce pan., Cook over low heat for 20 minutes, stirring frequently.