Best 8 Companys Coming Rice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Want to impress your guests with a delicious rice dish? Look no further! In this article, we'll be delving into the world of "company's coming rice." We'll explore a variety of recipes that are sure to wow your dinner companions, whether they're family, friends, or colleagues. From classic Southern dishes to international favorites, we'll provide you with all the inspiration and guidance you need to create a memorable meal. So, get ready to tantalize taste buds and create a culinary experience that your guests will never forget!

Check out the recipes below so you can choose the best recipe for yourself!

COMPANY RICE



Company Rice image

This colorful side dish has proven itself the best rice recipe with family and friends. One of my late son's friends always requested 'that rice' when he came over for dinner. It's delicious served with grilled salmon, beef, turkey, lamb roast or ham. - Jayne Shiley, Campbellsport, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 10 servings.

Number Of Ingredients 9

1 celery rib, thinly sliced
1 large carrot, finely chopped
1 small onion, finely chopped
2 tablespoons butter
5 cups chicken broth
1 cup uncooked wild rice
1 cup uncooked long grain rice
2/3 cup dried cherries or cranberries
1/2 cup chopped pecans, toasted

Steps:

  • In a large saucepan, saute the celery, carrot and onion in butter until tender. Stir in broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Add long grain rice; cover and simmer 20 minutes longer. Stir in cherries; cook until the liquid is absorbed, about 5 minutes longer. Just before serving, stir in pecans.

Nutrition Facts : Calories 238 calories, Fat 7g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 516mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

"COMPANY'S COMING" RICE



It just doesn't get much easier than this fool-proof rice sidedish. It won't look like much when it goes in the oven, but trust me, it comes out perfect every time. I've been making it for holiday dinners for years. It takes 5 minutes or less to throw together and can go in the oven with those other last minute dishes or prepare it ahead and reheat in the microwave at serving time if oven space is a problem. Note: The original recipe called for 1/2 cup butter but I found that to be excessive.

Provided by FlowrBx

Categories     Rice

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 cup rice, uncooked
1 (10 1/2 ounce) can beef consomme soup
1 (10 1/2 ounce) can French onion soup
1 (8 ounce) can sliced water chestnuts (optional)
1/4 cup butter

Steps:

  • Preheat oven to 350 degrees.
  • Place rice, uncooked, in a baking dish.
  • Pour in soups, add water chestnuts.
  • Cut butter into chunks and drop onto soups.
  • Bake uncovered for 45 minutes or until it is bubbling and top has browned.

Nutrition Facts : Calories 160.2, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.2, Sodium 459.4, Carbohydrate 22.1, Fiber 0.6, Sugar 1, Protein 3.6

BARLEY & RICE PILAF FROM COMPANY'S COMING



Barley & Rice Pilaf from Company's Coming image

This is an amazing recipe. Not only is it great as a side dish, it's terrific all on its own. Feel free to change up the vegetables. Because of my love for onions.....I tend to cut them into large chunks. This makes a large amount, but I usually cut it in half. Freezes well too! Slightly different from others already posted.

Provided by Diana 2

Categories     Low Protein

Time 2h20m

Yield 9 cups

Number Of Ingredients 11

2 tablespoons olive oil, divided
1 cup celery, chopped
1 cup onion, chopped
2 garlic cloves, minced
1 1/4 cups pearl barley
1 cup long grain brown rice, white works well too
6 cups boiling water
1 cup carrot, julienne
3 tablespoons chicken bouillon powder, I use liquid
1 tablespoon parsley flakes
1/4 teaspoon red pepper flakes

Steps:

  • Preheat oven to 350*.
  • Heat 1 tbsp of oil in a large frying pan on medium heat.
  • Add celery, onion and garlic and cook for 5 - 10 minutes or until the onion has softened to your liking -- or not :).
  • Transfer to a 3 quart casserole dish.
  • Heat the remaining tablespoon of oil in the same frying pan, and add the barley and rice.
  • Heat and stir for about 5 minutes, or until the grains start to turn golden brown.
  • Add this to the onion mixture, along with the water, carrots, bouillon, parsley and pepper. Stir well.
  • Bake, covered, for about 2 hours or until the barley is tender and liquid absorbed.

Nutrition Facts : Calories 221.3, Fat 4.3, SaturatedFat 0.7, Cholesterol 0.3, Sodium 395.8, Carbohydrate 41.5, Fiber 5.9, Sugar 2.3, Protein 5.2

COMPANY CHICKEN AND RICE



Company Chicken and Rice image

Created this 40 years ago, rice was cheap and filling and we were broke! It turned out to be one of the overall family favorites and was made for special occasions and "Company". I still get requests to make it. It can be made totally from scratch or with shortcuts, like canned chicken broth and a rotisserie chicken.

Provided by Jean Moore

Categories     Chicken

Time 1h30m

Number Of Ingredients 9

4 whole chicken breasts with bones
1 c butter
6 c water
1 medium onion chopped
1 green pepper chopped
1 stalk celery chopped, leaves and all
dash(es) s & p
4 clove chopped garlic, separated
2 c white long grain rice

Steps:

  • 1. boil the chicken breasts in the water with 1/2 of the chopped garlic and all celery until fully cooked, drain and reserve the liquid/broth. Allow the chicken to cool. You can do this the night before if you want to.
  • 2. Add 4 cups of broth to a pan, add rice and bring to a boil, then turn down to a simmer, cover the pan. Simmer until the rice is cooked and tender.
  • 3. add 1/2 cup butter to large skillet add the onion, green pepper S&P, remaining garlic and start to saute.
  • 4. Shred the chicken breasts from the bone and chop into bite size pieces place in the large skillet with the veggies. (electric skillet works great for cooking and serving)
  • 5. Add remaining 1/2 cup butter and cooked rice to the chicken. You may want to add more broth if it is dry.
  • 6. Here is the easy method replacements - You may use instant rice which cuts down on the cooking time. (follow the box directions but use broth not water) Use a rotisserie chicken meat picked from the bones, 3 cans of chicken broth (or a large container) The butter adds such a delicious flavor I would keep that in the recipe.
  • 7. Gently stir and allow the flavors to mingle for about 10 minutes before serving. Sprinkle with parsley or thyme.

REALLY SIMPLE RICE



Really Simple Rice image

This is a very simple but tasty rice recipe. Makes a great side dish and leftovers are almost as good the next day.

Provided by Mark S.

Categories     Side Dish     Rice Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 5

1 tablespoon olive oil
1 cup long-grain white rice
½ small onion, finely diced
2 cups low-sodium chicken broth
1 pinch garlic salt, or to taste

Steps:

  • Heat olive oil in a non-stick saucepan over medium-high heat nearly to smoking. Cook and stir rice in the hot oil quickly to toast the rice, 2 to 3 minutes. Stir the onion into the rice; cook and stir 1 minute more. Pour chicken broth over the rice mixture, season with garlic salt, and bring to a boil; reduce heat to low, place a cover on the saucepan, and cook until the broth is absorbed and the rice is tender, about 20 minutes. Remove from heat and allow to rest 5 minutes before lifting the lid.

Nutrition Facts : Calories 149.3 calories, Carbohydrate 26.9 g, Cholesterol 1.3 mg, Fat 2.6 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 93.7 mg, Sugar 0.6 g

COMPANY SPANISH RICE



Company Spanish Rice image

I make this recipe a LOT! Not only to go with Mexican, Tex-Mex and Spanish recipes, but also for potlucks, gatherings and even Thanksgiving! Goes really well believe it or not with the traditional Thanksgiving menu! It's the best Spanish Rice recipe I've tried! Happy to share! Photo by PaulaG

Provided by Kelly Williams

Categories     Rice Sides

Time 1h10m

Number Of Ingredients 16

8 strips bacon, cooked, drained and broken into 1" pieces
1/4 cup butter
1 small onion, chopped
1/2 cup chopped green bell pepper
1 carrot peeled and grated on the large-grate side, (or 3-4 baby carrots)
1 rib celery, chopped
1 cup uncooked white rice
1 (14 1/2 oz.) can del monte original stewed tomatoes with juice, crush tomatoes a little with hand
1 (8 oz.) can tomato sauce
1 1/4 cups water
1 tsp. salt
1/2 tsp. coarse ground black pepper
1 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. garlic powder
1/8 tsp. cayenne powder

Steps:

  • 1. In medium saucepan, melt butter. Add onions, bell pepper, carrots, celery and rice. Cook and stir over medium heat until rice is lightly browned and vegetables are tender. Add stewed tomatoes, tomato sauce, water, salt, pepper, chili powder, cumin, garlic powder, cayenne and bacon pieces. Mix well. Bring to a boil. Cover saucepan with tight fitting lid, lower heat and simmer for 30 minutes or until rice is tender and liquid is absorbed; stirring occaisionally.

COMPANY'S COMING CASSEROLE



Company's Coming Casserole image

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Number Of Ingredients 15

1 lb lean ground beef
1 cup finely diced onion
2 tsp garlic salt
1/2 tsp black pepper
2 cans (8 oz. each) tomato sauce
1 tsp dried Italian seasoning
1 tsp sugar
1/2 cup dry white wine or water
1 pkg (8 oz.) cream cheese
2 cups sour cream
1 cup small curd cottage cheese
oz 12 to 16 egg noodles, cooked
1/2 cup grated parmesan cheese
cups 1 to 2 crushed garlic croutons
3 Tbsp butter, cut in small pieces

Steps:

  • In a large skillet, brown beef with onion. Drain any grease. Season with garlic salt and pepper. Stir in tomato sauce, Italian seasoning, sugar and wine or water. Cook for a few minutes and remove from heat.
  • Use a mixer to beat together the cream cheese, sour cream and cottage cheese.
  • Spoon 1/2 of the noodles into a 9 x 13" casserole dish that has been sprayed with cooking spray. Cover noodles with the cheese mixture, then the rest of the noodles. Pour the meat-tomato mixture over the top. Sprinkle with parmesan cheese, croutons and then dot the top with butter.
  • Bake in a preheated 350 degrees F oven for 35 to 45 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

COMPANY'S COMING SOUP



Company's Coming Soup image

This soup is great for entertaining because it can be assembled ahead and left to simmer. Plus, with fresh bread and salad. It's a hearty meal that won't leave anyone hungry.

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 10-12 servings (3 quarts).

Number Of Ingredients 9

1 pound 10-bean mix (about 2 cups)
8 cups water
3 cups cubed fully cooked ham
1 teaspoon salt
1/2 teaspoon pepper
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 large onion, chopped
1/4 cup lemon juice
1 teaspoon garlic powder

Steps:

  • Place beans and enough water to cover in a Dutch oven or soup kettle. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. , Drain beans and discard liquid. Return beans to kettle; add the water, ham, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until beans are tender. , Add remaining ingredients; cover and simmer for 30 minutes or until onion is tender.

Nutrition Facts : Calories 147 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 1369mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 14g fiber), Protein 15g protein.

Tips:

  • Choose the right rice: Different types of rice have different cooking times and textures. For this recipe, long-grain rice like basmati or jasmine is a good choice.
  • Rinse the rice: Rinsing the rice before cooking helps to remove starch and prevents it from becoming sticky.
  • Use the right amount of water: The amount of water you use will depend on the type of rice you are cooking. For long-grain rice, a good rule of thumb is to use 1 1/2 cups of water for every cup of rice.
  • Bring the water to a boil: Before adding the rice, bring the water to a boil. This will help to prevent the rice from sticking to the bottom of the pot.
  • Reduce the heat to low: Once the water is boiling, reduce the heat to low and cover the pot. This will help the rice to cook evenly.
  • Cook the rice for the recommended time: The cooking time for rice will vary depending on the type of rice you are using. For long-grain rice, the cooking time is typically 15-20 minutes.
  • Let the rice rest: After the rice is cooked, let it rest for a few minutes before fluffing it with a fork. This will help to prevent the rice from becoming sticky.

Conclusion:

Cooking perfect rice is a skill that takes practice. But by following these tips, you can make delicious, fluffy rice every time. Whether you're making a simple side dish or a complex pilaf, these tips will help you create a perfect pot of rice that will complement any meal.

Related Topics