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12 ounces chorizo sausage, chopped 1 bell pepper, sliced (color of choice) 1 onion, sliced 1 jalapeno, diced 1 clove garlic, minced 2 cups low sodium chicken broth (may substitute vegetable broth) 2 cups milk 1 teaspoon salt 1 cup Delta Blues Rice Grits 1 can Rotel 2 ounces cheddar cheese, shredded (may substitute other cheese of choice) Freshly ground black pepper Eggs, cooked as desired Smoked paprika (optional) Directions: Bring the chicken stock, milk, and salt to a boil over medium-high heat. Whisk in the rice grits and Rotel, reduce heat to low, cover, and simmer. Whisk every 3-4...

This recipe is a weeknight staple at our house!  1 tablespoon olive oil 1 pound lean ground beef 1 large onion, diced 1 tablespoon ginger paste (or freshly grated ginger root) 3 cloves garlic, minced 1 teaspoon salt ¾ teaspoon black pepper 1 ½ tablespoons curry powder 1 teaspoon garam masala ½ teaspoon turmeric 1 tablespoon concentrated tomato paste 1 can fire-roasted diced tomatoes 1 can unsweetened coconut milk (full fat) 1 1/2 cups frozen peas 3 tablespoons cilantro, chopped Lime juice Delta Blues Rice Directions: Heat olive oil in a Dutch oven over medium high heat. Add the ground...

1 tablespoon olive oil 1 onion, diced 2 cloves garlic, minced 3 stalks celery, diced 3 carrots, diced 1 large zucchini, diced 1/3 cup sundried tomatoes in oil, roughly chopped 5 cups low-sodium chicken broth (or vegetable broth) Kosher salt and black pepper, to taste ½ teaspoon seasoned salt 1 teaspoon Herbes de Provence 1.5 pounds cooked chicken, diced or shredded 2 cups cooked Delta Blues Rice long grain white rice or brown rice Directions: Heat olive oil in a Dutch oven over medium-high heat. Add onion, garlic, celery, carrots, and zucchini, and sauté until the vegetables are softened. Add...

Corn and Rice Grits Risotto Adapted from Cooks Illustrated  4 1/2 cups of corn cut from the cob (keep the cobs) (you will need 6-8 ears of corn) Warm water 2 tablespoons butter 1 large shallot, minced 2 teaspoons salt 1 clove garlic, minced ½ teaspoon pepper 1 ½ cups rice grits 3 sprigs fresh thyme ½ cup Parmesan cheese, grated (plus more for topping the risotto) ¼ cup sour cream 1-2 cups reduced sodium Swanson chicken broth, warmed ½ teaspoon lemon juice After cutting the kernels off the cob, scrape the cobs to remove the remaining pulp. Add the...

RICE 1 cup Long Grain Delta Blues Rice2 cups chicken broth1 tablespoon butter1/2 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon onion powder1/2 teaspoon thyme1/2 teaspoon Italian herbs1/4 teaspoon turmeric SALAD 6 ounce jar marinated artichoke hearts1/2 cup mayonnaise1/2 green bell pepper, chopped3-4 green onion, chopped, white and green parts13-15 pimiento-stuffed green olives, sliced1 teaspoon curry powderSalt and pepper 1.Combine rice, chicken stock, and next seven ingredients in a pot. Bring to a boil. Stir once, cover with tight-fitting lid, and turn heat to the lowest setting. Cook for 15 minutes or until rice is tender. Remove from heat, but allow the...