Hearty Cranberry Rice Chicken Bowl with Sweet Potato

  1. 3 Chicken Breasts
  2. 2 Sweet Potatoes, peeled and chopped
  3. 2 Granny Smith Apples, chopped
  4. 1 Tsp Paprika
  5. 1 Tsp Chili Powder
  6. 1 Tbsp Garlic
  7. 2 Tbsp Brown Sugar
  8. 1/2 Maple Syrup
  9. Salt + Pepper
For the Rice
  1. 3 C Coconut Water
  2. 2 Bags Success® Jasmine Rice
For the Cranberry Sauce
  1. 3 C Cranberries
  2. 2 Tbsp Water
  3. 1/2 C Sugar
  4. Half Orange
  1. Preheat oven to 400°.
  2. Line a baking sheet with aluminum foil.
  3. Place chicken breasts, sweet potatoes and apples on baking sheet. Top with seasonings, brown sugar, garlic and maple syrup. Place in oven and bake for 30 minutes.
For the Rice
  1. Pour 3 cups of coconut water into a microwave safe dish and add 2 bags Success® Jasmine Rice. Microwave for 15 minutes.
For the Cranberry Sauce
  1. Add cranberries, water, sugar and squeeze of half an orange to a pot.
  2. Simmer over low-medium heat for 15 minutes, stirring occasionally.
For the Bowl
  1. Add cooked rice to the bottom of your bowls, top with sweet potato and apple. Slice chicken breast and add half of a chicken breast to each bowl. Top with cranberry sauce and garnish with a sprig of rosemary if desired.
  2. Enjoy!
By Tabitha Blue / Fresh Mommy Blog
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Roasted Butternut Squash Brown Rice Holiday Salad


From KimsCravings.com

  • Dressing:
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon pure maple syrup
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • Prepare dressing by vigorously whisking all ingredients


  • Salad:
  • 5 cups butternut squash (about 1 medium squash), peeled, seeded, and cut into 1-inch cubes*
  • 1 large pear, cut into ½-inch pieces
  • ½ cup dried cranberries
  • ¼ cup finely chopped red onion
  • 2½ cups chopped fresh spinach (or other favorite green)
  • 1 bag Success® Whole Grain Brown Rice (2 cups, prepared)
  • fresh parsley, for garnish, if desired
  1. Preheat oven to 425 degrees F. Place butternut squash on a rimmed baking sheet, spray with cooking spray and sprinkle on a dash of salt. Roast for about 30 minutes, and until tender.
  2. Meanwhile, prepare all other ingredients. Cook brown Success® Rice according to package instructions and in a large bowl, combine pear, cranberries, onion and spinach.
  3. Once squash and rice has cooked, transfer both to large bowl with other ingredients and stir so that spinach wilts slightly from the heat of the squash and rice.
  4. Pour dressing over the salad and toss gently to combine. Salad can be served warm, at room temperature, or chilled. Garnish with fresh parsley, if desired.
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Hoppin’ John Recipe

New Years Day stew
Recipe type: Side
Cuisine: Southern
Serves: 6
  • 1 7oz bag of Success Rice
  • 1 can of pinto beans drained and rinsed
  • 1 can of red kidney beans drained and riced
  • 1 red, yellow, orange bell pepper diced
  • 1 cup of chopped green onions
  • 1 cup of halved cherry tomatoes
  • freshly shredded cheddar cheese
  • 1 tbs of bacon fat or other fat
  • 1 tbs of chicken base or bullion
  • ½ cup of chicken stock
  • salt and pepper to taste
  1. Prepare Rice according to package directions
  2. Meanwhile in a sauté pan add in beans, peppers, chicken stock, fat, base, and spices
  3. allow to heat through
  4. shred cheese
  5. chop green onions
  6. halve tomatoes
  7. when rice is finished layer it in a casserole dish
  8. top with beans
  9. layer on cheese
  10. layer on tomatoes followed by green onions
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Cheesy Broccoli and Rice Bites

homemade-broccoli-and-rice-cheese-balls-1024x767From HomemadeForElle.com


  • 1 bag Success White Rice (or 2 cups of cooked rice)
  • 1 cup broccoli florets
  • 1/2 cup cheddar cheese
  • 1/2 cup Parmesan cheese
  • salt and pepper to taste
  • 2 eggs
  • 1 cup Panko breadcrumbs
  • Oil for frying


  1. Boil rice in 4 cups of water in a medium saucepan, for 8 – 10 minutes. Pour into a bowl and set aside. Add broccoli to remaining water, bring to a boil, cover, and reduce heat. Steam for 4-5 minutes.
  2. Add cooked rice, steamed broccoli, cheddar and Parmesan to a bowl. Sprinkle with salt and pepper, to taste. Add eggs and mix well. Form into 12 golf-ball sized balls. If mixture is too wet, you can add a little panko breadcrumbs to help.
  3. Heat 2 – 3″ of oil in a small saucepan to 350 degrees.
  4. Pour panko breadcrumbs in a medium bowl. Add broccoli bites to the panko crumbs, and gently roll around to coat. Repeat until all bites are covered in panko.
  5. Carefully transfer bites, in batches, to hot oil and fry until golden brown, about 1 – 3 minutes. Don’t overcrowd them — try to stay with batches of 3 – 4 bites. Remove and set on a paper-towel lined plate. Repeat until all bites are cooked
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Curry Roasted Salmon & Veggies With Tahini Sauce over Basmati

31261457691_df2e717672_bFrom PassTheSushi.com


  • 2 pints fresh brussels sprouts, cut in half
  • 1 acorn squash, split, seeds removed and cubed
  • 1 red onion, diced
  • 2 tbs olive oil
  • 3 tbs curry powder, divided
  • Salt and pepper
  • 2-4 salmon filets
  • ½ teas lemon juice
  • For the Sauce:
  • ½ cup tahini sauce
  • 1 tbs honey
  • 1 teas curry powder
  • Salt and pepper
  • 1 teas lemon juice
  • For the Rice
  • 1 bag Success® Basmati Rice, boiled per instructions
  • 1 tbs olive oil
  • 1 egg, beaten
  • 1 tbs curry tahini sauce
  • Cilantro


Preheat the oven to 425 and line a baking sheet with foil. In a large bowl, toss the chopped vegetables with oil and 2 tbs curry powder. Arrange in a single layer on the prepared baking sheet and season with salt and pepper. Bake for 10 minutes.

Meanwhile, pat the salmon dry and rub with remaining curry. Season with salt and a dash of lemon juice.

After 10 minutes, carefully remove the baking tray and flip the veggies with a spatula. Nestle the salmon into the baking dish in between the veggies. Return to oven and bake for 12 to 15 minutes longer, until the fish easily flakes with a fork.

Meanwhile, make the rice and sauce. Whisk the tahini with the honey, curry powder, lemon juice, and salt and pepper to taste. Set aside.

In a large skillet, heat the remaining oil for the rice over medium-high heat. Add the egg and scramble for a moment. Before the egg is still a little wet, stir in the cooked Basmati rice and 1 tbs of the curry tahini sauce. Stir to combine and ‘fry’ the rice.

Spoon the rice onto plates. Top with the roasted veggies and a salmon filet. Spoon the Tahini Sauce over top as desired. Garnish with cilantro.


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Mediterranean Stuffed Chicken

This Mediterranean Stuffed Chicken Recipe is provided by TheRebelChick.com
  • Boneless, Skinless Chicken Breast
  • Kalamata Olives
  • Herb Goat Cheese
  • Chopped Spinach
  • Success Rice Jasmine Rice
  • 2 Whole Lemon
  • Seasonings:
  • Garlic
  • Onion
  • Salt
  1. Trim the chicken breast.
  2. Starting at the thickest part of the breast, slit a pocket into the chicken.
  3. Stuff with Kalamata olives, crumbled herb goat cheese and chopped spinach.
  4. Season to taste.
  5. Bake at 375 for approximately 25-30 minutes.
  6. At the 15 minute mark, prepare the Jasmine Rice.
  7. Prepare Success® Jasmine Rice according to instructions but add the juice of 1 whole lemon to the pot.
  8. Cut the remaining lemon into wedges and garnish the chicken and rice once plated.
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Winter Brown Rice Kale Salad

for the dressing:
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 2 teaspoons pure maple syrup
  • sea salt & pepper to taste
for the salad:
  • 1 medium bunch curly kale, stems removed & chopped
  • juice from ½ lemon
  • 1 Bag Success® Whole Grain Brown Rice, cooked (about 2 cups)
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • ½ cup dried apricots, chopped
  • ⅓ cup raw almonds, toasted and chopped
  • ⅓ cup pistachios
  • seeds from 1 small pomegranate (about ½ cup)
  • sea salt & pepper to taste
  1. Make the dressing: In a small jar with a lid, add the olive oil, lemon juice, garlic, and maple syrup. Screw the lid on the jar tightly, then shake to combine. Add salt and pepper to taste. Set aside.
  2. Make the salad: In a large bowl, massage the chopped kale with the juice of ½ lemon and a pinch of salt until the kale leaves are tender and wilted. Add the cooked brown rice, chickpeas, apricots, almonds, pistachios, and pomegranate seeds. Pour the dressing over the salad and toss to coat. Season with salt and pepper to taste.
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