• 1/2 cup oil
• 1/2 cup flour
• 1 lb ground beef
• 1 lb ground pork
• 1/2 lb ground pork liver
• 1 red or green bell pepper, chopped
• 3 onions,, chopped
• 4 stalks celery, chopped
• salt, black pepper and cayenne pepper to taste
• 1 bunch green onion tops, chopped
• 1/2 cup parsley, minced
• 3 cups rice cooked

Cajun Rice

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• 1 tablespoon canola oil 
• 4 skinless, bone-in chicken thighs (about 1½ pounds)
• coarse kosher salt and freshly ground black pepper
• 6 ounces andouille sausage, sliced
• 1 tablespoon Cajun or Creole seasoning
• 1 medium sweet onion, chopped 
• 1 celery rib, chopped 
• ½ red bell pepper, seeded and chopped
• 1 garlic clove, very finely chopped 
• 1½ cups raw long-grain rice 
• 1 (8-ounce) can tomato sauce 
• 2 cups homemade chicken stock, reduced-fat/low-sodium chicken broth, or water
• 1 bay leaf, preferably fresh 
• 1 pound large (21/25 count) shrimp, peeled and deveined

Virginia Willis' Seafood and Chicken Jambalaya

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• 1 tablespoon olive oil
• 1/4 cup pecans, chopped
• 1 cup long-grain rice
• 2 tablespoons shallots, finely diced
• 1 tablespoon carrots, finely diced
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon finely ground black pepper
• 2 cups chicken stock
• 1 tablespoon thinly sliced green onions, whit and green parts

Pecan Rice Pilaf

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• 1 Whole Rotisserie Chicken (purchased or self-prepared)
• 3 cups cooked white or brown rice (your favorite brand)
• 1/2 onion, diced
• 1/2 red bell pepper, diced
• 2 tablespoons butter
• 1 green onion, trimmed and chopped
• 1 can cream of chicken/cream of mushroom soup blended
• 4 oz cream cheese, softened 
• 1 cup sour cream
• 3 tablespoons cilantro, chopped
• 1/2 lime, juiced
• 1 tablespoon salt
• 2 teaspoon pepper
• 1 tablespoon granulated garlic
• 2 cups Mexican blend shredded cheese

Tex-Mex Chicken & Rice Casserole

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• 3/4 cup yellow onion, small dice
• 1/3 cup green pepper, small dice
• 1/3 cup celery, small dice
• Kosher salt and freshly ground black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried marjoram
• 1 teaspoon garlic, minced
• 2 cups okra, cut crosswise into stars
• 2 cups smoked turkey thigh or smoked ham
• 1 cup sweet corn, removed from the cob
• 1 cup short grain rice
• 2 cups vegetable or chicken stock

Okra and Corn Purloo

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• 3 tablespoons dark rum
• 1 tablespoon water
• 1/3 cup raisins
• 1/2 cup Jazzmen rice
• 2 1/2 cups half-and-half, or more if needed
• 1 vanilla bean, split lengthwise
• 2 egg yolks
• 1/6 cup sugar
• 3/4 cup heavy (double) cream
• 6 figs, cut in half through the stem end

Caramelized Rice Pudding

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• 2 cups white rice
• 1/2 cup chopped onion
• 2 cloves garlic
• 3 tablespoons cold water
• 5 tablespoons cooking oil
• 4 cups hot water
• 1/2 teaspoon fresh lime juice
• 3 sprigs parsley
• salt

Seasoned Rice

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• 2 cups cooked Jazzmen Rice
• 1 bunch green onions, finely chopped
• 1/2 bunch cilantro, finely chopped
• 1 roasted poblano pepper, seeded and skinned, finely chopped
• 1/2 cup piquillo peppers, finely chopped
• 2 tablespoons baking soda
• 2 pounds Louisiana crawfish tail meat
• salt and pepper
• 2 cups extra virgin olive oil
• 2 cups water
• oil for frying
• 1 cup mayonnaise
• 1/3 cup Sriracha sauce

Crawfish Fritters with Sriracha Aioli

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• 1 large chicken (31/2-4 pounds), cut into 10 serving pieces (2 drumsticks, 2 thighs, 2 wings, I whole breast, quartered) plus back and neck
• Sea or kosher salt to taste
• 2 tablespoons unsalted butter
• 1 small onion, peeled and diced
• 1 small, leafy celery rib, diced
• 5 cups water
• 1-1/2 cups white rice, long- or short-grained

Smothered Chicken and Rice

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Here is a baroque version of arroz al horno, or "baked rice." Meatballs chicken, pork, and chickpeas are buried in the rice in this specialty of Elche, a small town in the Alicante Province of Spain. This is an ideal dish for home entertaining, as it can be assembled up to four hours in advance and then finished in the oven just before serving.

For the Meatballs:

• ½ pounds  ground lean pork or veal, or a mixture
• ½ cup fresh bread crumbs, soaked in milk or water to cover and then squeezed dry 
• ¼ cup (I½ oz/45 g) almonds, ground 
• 3 tablespoons chopped fresh flat-leaf (Italian) parsley
• 1egg
• grated zest of 1 lemon
• salt and freshly ground pepper to taste

• 1 red bell pepper 
• 6 tablespoons olive oil 
• 3 cloves garlic, peeled but left whole 
• 4 cups chicken stock 
• 1 whole chicken breast, boned with skin intact and cut into 1-inch pieces (about ½ lb)
• 1/2 pound pork, cut into 1-inch cubes
• salt and freshly ground pepper to taste 
• ¼ Ib thick-cut bacon, cut into ¼-inch dice, or sweet pork sausage, sliced 
• 2 cups medium-grain rice
• 1 cup drained, cooked or canned chickpeas (garbanzo beans)

Baked Rice from Alicante

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