I made this to go with the enchiladas, Adam and I both loved loved this dish. It was the perfect side. I omitted the chilies as we aren’t spicy people. I will be making this alot more in the future.

Mexican Sour Cream Rice (From: Allrecipes)

• 1 cup uncooked long grain white rice
• 1 (14 ounce) can chicken broth
• 1 cup reduced fat sour cream
• 1 (4 ounce) can diced green chile peppers
• 1 cup shredded Monterey Jack cheese, divided
• 1 (8.75 ounce) can whole kernel corn, drained
• 1/4 cup finely chopped fresh cilantro
• salt and ground black pepper to taste

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.

In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.

Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

I love rice-a-roni. Everytime we go to the grocery store I have to buy a box, I don’t know what it is about it I just love it, always have and most likely always will. Thankfully Adam likes it too! I saw this recipe a while back and knew I needed to try it because if I could make homemade rice-a-roni that would be just “shiney” as Adam says.

This tasted JUST like rice a roni to me, I “doctored” the recipe up so I have changed the recipe to reflect this.

Rice-A-Roni (Orginal From: Feeding the Firemen)

• 1/2 cup raw angel hair pasta broken into 1/2 inch long pieces
• 3/4 cup uncooked long-grain white rice
• 2 cups broth
• 1 cup water
• 2 tablespoons butter or margarine
• seasoning salt
• white pepper
• onion powered
• garlic powder
• bouillon cube

In medium skillet saute broken pasta pieces in butter, stirring constantly, until the pasta begins to brown. Add rice, stirring until the rice is well coated with the butter and the pasta browns a little more. Carefully pour in broth and water, spices and bouillon cube.. Cover and simmer until liquid is absorbed.

My one big craving thus far in pregnancy has been comfort food, all the food I remember eating growing up. This was one of those dishes. I cannot remember going to a potluck where this wasn’t served. I didn’t have anyone’s recipe so I found one on Allrecipes and adapted to what I remember eating.

Adam had never had this before and really enjoyed it, it’s the perfect simple comfort food.

Chow Mein Casserole (Adapted From: Allrecipes)

• 1 pound ground beef
• 1 onion, chopped
• 1 cup cooked rice
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup water
• 3 tablespoons soy sauce
• 5 ounces chow mein noodles

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet over medium high heat, saute the ground beef for 5 minutes. Add the onion  and saute for 5 more minutes.

In a separate medium bowl, combine the rice, soup, water soy sauce, and handful of chow mein noodles. Mix together well and add to the beef mixture. Place this into a lightly greased 9×13 inch baking dish. Top with chow mein noodles.

Bake at 350 degrees F (175 degrees C) for 20 minutes.

When I started making the pumpkin bread pudding, I wanted to use up all my jasmine rice I had enough to double the recipe but decided to make a vanilla-cinnamon version as well.

I have to say I liked the vanilla better, I loved the flavors and reminded me of my families recipe that I have yet to get my hands on.

Vanilla Bean Rice Pudding (Adapted From: Picky Plate)

• 3 Cups cooked jasmine rice
• 2 ½ Cups 2% milk
• ½ Cup granulated sugar
• ¼ Cup brown sugar
• 1 teaspoon cinnamon
• 3 fresh vanilla bean

Place cooked rice, milk, sugar, brown sugar, and cinnamon into a medium dutch oven or heavy bottom pan over medium low heat. Stir to combine.

Split vanilla beans in half length wise and scrape out the seeds with the back of the knife. Add seeds and split bean into rice mixture; stir to combine.

Let rice simmer for 15-20 minutes or until thick and creamy. Before serving discard vanilla bean halves.

As soon as I saw this on Picky Plate I knew I wanted to try it, I had a little bit of pumpkin the fridge that was dying to be used up. And also had a half a bag of jasmine rice that I bought way to long ago and haven’t used.

I decided to give it a whirl tonight. Although I did not enjoy the pumpkin I enjoyed the vanilla, and Adam loved the pumpkin!

Spice Pumpkin Pie Rice Pudding (From: Picky Plate)

• 3 Cups cooked jasmine rice
• 2 ½ Cups 2% milk
• ¾ Cup prepared pumpkin puree, such as Libby’s
• ½ Cup granulated sugar
• ¼ Cup brown sugar
• 1 teaspoon cinnamon
• 1/8 teaspoon kosher salt
• 3 inch cinnamon stick
• 1 fresh vanilla bean

Place cooked rice, milk, pumpkin, sugar, brown sugar, cinnamon, salt and cinnamon stick into a medium dutch oven or heavy bottom pan over medium low heat. Stir to combine. Split vanilla bean in half length wise and scrape out the seeds with the back of the knife. Add seeds and split bean into rice mixture; stir to combine. Let rice simmer for 15-20 minutes or until thick and creamy. Before serving discard vanilla