• 4 pork loin chops, cut 3/4 inch thick (about 1½ lbs)
• ​1 tablespoon cooking oil
• ​2 (14½ ounce) cans stewed tomatoes
• 1 (8-ounce) can whole kernel corn, drained
• ​1 (8-ounce) can red kidney beans, drained
• ​1/2 cup long grain rice
• 1 (4-ounce) can diced green chili peppers, drained (1 teaspoon chili powder may be substituted)
• ​1/4 teaspoon salt
• ​Hot pepper sauce (to taste)

Mexicali Pork Chops

Click image to enlarge

• 1/4 cup butter
• ​1 tablespoon garlic, mince
• ​2 tablespoons ginger, minced
• ​3 cups long-grained white rice
• ​2 cups coconut milk
• 1 teaspoon salt
• 4 cups water
• ​1/2 teaspoon ground black pepper
• ​1 cup golden raisins
• ​1 cup toasted almonds, sliced

Coconut Rice with Almonds and Raisins

Click image to enlarge

• 4 cups cooked long-grained white rice, refrigerated for at least 1 to 2 days
• ​2 tablespoons clarified butter
• ​2 tablespoons chopped garlic
• ​1 teaspoon kosher salt
• ​5 large egg yolks, beaten well
• ​6 ounces lump crabmeat, picked over for shells and cartilage (about 1 cup)

Note: Your version will probably have a little more egg yolk showing.

Crab And Garlic Fried Rice

Click image to enlarge

• 1 tablespoon unsalted butter (2 if the pork and sausage are lean)
• ​4 ounces andouille sausage*, sliced into 1/4 inch rounds
• ​4 ounces pickled pork** or ham, cut into 1/4 inch cubes
• ​1 medium yellow onion, chopped
• 1 bunch green onions, chopped, white and green parts separated
• 1 medium-size green sweet pepper, chopped
• ​2 cans (10 ounces each) crushed plum tomatoes
• ​1/2 cup canned tomato purée
• ​2 cloves garlic, minced
• 1 whole bay leaf
• 1 teaspoon salt
• ​1/2 teaspoon ground black pepper
• ​1/4 teaspoon cayenne pepper
• ​1/4 teaspoon dry thyme leaves
• ​4 quart chicken stock
• ​1 tablespoon Louisiana pepper sauce
• ​2 cups long-grain white rice, uncooked
• ​1 pound raw medium shrimp, peeled

*Smoked or Polish sausage (Kielbasa) may be substituted for andouille

**Pickled Pork is a familiar seasoning meat in the traditional "pot cooking" of the American Deep South. It is often used to add flavor to greens, beans and other "pot food." In this jambalaya recipe, any good-quality ham may be used instead.

Creole Seafood Jambalaya

Click image to enlarge

• 2 cups cooked long-grain white rice
• 6 tablespoons all-purpose flour
• 3 heaping tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• Dash of nutmeg
• 2 large eggs
• 1/4 teaspoon vanilla extract
• Vegetable oil (for deep-frying)
• Confectioners' sugar

Creole Rice Calas

Click image to enlarge

• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 lb lean ground beef
• 1 1/2 tablespoons salad oil
• 1 cup cooked rice
• 1 tablespoon chili powder
• 1 can diced tomatoes
• salt and pepper
• 1 cup Cheddar cheese, grated 

Isaacson Hash

• 2 cups whole milk
• 2 cans (10 ounces each) evaporated milk
• 1/4 cup rice
• 1/3 cup sugar
• 1/2 teaspoon ground cardamom
• 1/4 cup golden raisins, for garnish
• 1/4 cup almonds, for garnish

Rice Pudding With Cardamom

Click image to enlarge

• 2½ cups black-eyed peas, frozen
• 2 tablespoons soybean oil
• 1 medium white onion, diced
• 2 garlic cloves, minced
• 2 cups tomatoes, ripe peeled, diced
• 1 teaspoon thyme leaves
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/4 teaspoon red pepper flakes
• 3 cups cooked long grained rice
• 1/4 cup parsley, minced
• salt and pepper to taste

Black-Eyed Peas and Rice

Click image to enlarge

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 tablespoon Chef Paul Prudhomme’s Magic Seasoning Salt OR Vegetable Magic
• 1/2 cup Chef Paul Prudhomme’s San Francisco Teriyaki
• California Sun Dried Tomato Marinade OR Louisiana Red Pepper Sauce Marinade OR Southwest Chipotle Marinade
• 1 tablespoon unsalted butter or margarine
• 3 cups cooked Louisiana rice
• 1 tablespoon toasted dark sesame oil

 Chef Paul's Teriyaki Ginger Sesame Fried Rice

Click image to enlarge

• 1 cup long grained rice
• 1 teaspoon salt
• 1 teaspoon butter
• 1 quart whole milk
• 6 large eggs
• 3/4 cup sugar
• 4 teaspoons orange rind, finely chopped
• 1/4 teaspoon vanilla extract
• 3/4 teaspoon nutmeg, freshly grated best

Creole Rice Custard

Click image to enlarge