Type what you have

Ingredients

• ✓ instant rice
• onion
• green chili
• garlic
• lime
• cilantro
• water
• chicken bouillon granules
• salt
• butter

Instructions

1. 1 Blend the onion, green chiles, garlic, and lime juice together in a food processor until smooth; add the cilantro and pulse until the cilantro is finely chopped into the mixture.
2. 2 Bring the water to boil in a saucepan. Stir the cilantro mixture, chicken bouillon granules, salt, butter, and rice into the water and return to a boil; reduce heat to medium-low and cover. Simmer until the rice has absorbed the liquid entirely, about 20 minutes.

By BCOLLINS1

Ingredients

• ✓ instant rice
• ground beef
• water
• tomato sauce
• tomato paste
• green chili
• sugar
• chili powder
• garlic
• oregano
• cumin
• salt

Instructions

1. 1 Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
2. 2 Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.

By Kim Grant

Ingredients

• ✓ instant rice
• vegetable oil
• onion
• green bell pepper
• tomato
• vegetable juice
• tomato sauce
• water
• sugar
• lemon juice
• salt
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Add rice, onion, and bell pepper; cook and stir until vegetables are slightly tender and rice is lightly browned, 7 to 10 minutes.
2. 2 Stir in diced tomatoes, vegetable juice, tomato sauce, water, sugar, lemon juice, salt, and black pepper; bring to a simmer, then reduce heat to medium-low, and simmer until liquid is absorbed, about 20 minutes more.

By Julie Gurganus

Ingredients

• ✓ instant rice
• vegetable oil
• onion
• tomato
• cilantro
• chicken broth

Instructions

1. 1 Heat the oil in a skillet over medium-high heat, and cook and stir the chopped onion until browned, about 8 minutes.
2. 2 Stir in the rice, tomatoes, cilantro, and chicken broth, and bring to a boil. Reduce the heat to medium-low, and simmer until the rice is cooked and most of the liquid is absorbed, about 10 minutes.

By mjhutch

Ingredients

• ✓ instant rice
• onion
• garlic
• vegetable oil
• chicken broth
• vegetable juice
• taco seasoning

Instructions

1. 1 Cook and stir onion, garlic, and vegetable oil in a skillet over medium heat until onions are softened, about 5 minutes.
2. 2 Stir rice into onion mixture and cook, stirring often, until rice becomes slightly opaque, 1 to 2 minutes.
3. 3 Stir chicken broth, vegetable juice, and taco seasoning into rice mixture and bring to a boil. Cover and simmer over low heat until rice has absorbed most of the liquid, about 5 minutes.

By Ruth Schwab

Ingredients

• ✓ instant rice
• chicken broth
• tomato sauce
• taco seasoning mix
• black olive
• cheddar cheese
• sour cream

Instructions

1. 1 Place chicken broth, tomato sauce, and taco seasoning into a large pot; bring to a boil.
2. 2 Stir rice into the pot, cover, and remove from heat. Let the pot stand, covered, for 5 minutes.
3. 3 Stir in olives and cheese; mix well. Serve with sour cream.

By Kristine Connow

Ingredients

• ✓ instant rice
• water
• ground beef
• taco seasoning mix
• whole kernel corn
• corn
• water
• cheddar cheese
• flour tortilla
• salsa
• cheddar cheese

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C).
2. 2 Stir the rice and 1/2 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 6 minutes until the water is fully absorbed; set aside. While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
3. 3 Reduce heat to medium, and stir in the taco seasoning, corn, 1/2 cup water, 1 1/2 cups Cheddar cheese, and the cooked rice. Cook and stir until the cheese has melted and the corn is hot. Spoon the mixture into the flour tortillas. Roll into a tight cylinder, and pack into an 8x11-inch baking dish (it will be a tight squeeze). Pour the salsa over top, and sprinkle evenly with 1 1/2 cups Cheddar cheese.
4. 4 Bake in the preheated oven until the cheese topping has melted and is beginning to brown, about 10 minutes.

By newmilitarymommy

Ingredients

• ✓ instant rice
• butter
• chicken breast tender
• sazon seasoning
• garlic salt
• water
• black bean
• sazon seasoning
• garlic salt
• flour tortilla
• mexican cheese blend
• butter

Instructions

1. 1 Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir chicken, 1 packet sazon seasoning, and 1 teaspoon garlic salt, shredding chicken as it cooks until no longer pink in the center and juices run clear, 8 to 10 minutes.
2. 2 Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 5 to 10 minutes.
3. 3 Stir black beans, 1 packet sazon seasoning, and teaspoon garlic salt together in a microwave-safe bowl. Cook in microwave until heated through, about 2 minutes. Add black bean mixture to rice.
4. 4 Place each tortilla on a work surface; layer half of each tortilla with bean-rice mixture, Mexican cheese, shredded chicken, and more Mexican cheese. Fold each tortilla in half. Spread a thin layer of softened butter atop each quesadilla.
5. 5 Heat a large skillet over medium heat; cook each quesadilla, butter-side down, until cheese is melted and outside is crisp and brown, about 5 minutes per side. Cut into wedges.

By Jenn79

Ingredients

• ✓ instant rice
• pie crust
• cheddar cheese
• chicken breast
• black bean
• corn
• black olive
• sour cream
• salsa
• cheddar cheese
• garlic powder
• cumin
• salt
• pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place a pie crust into a pie dish, and bake in the preheated oven for 5 minutes. Sprinkle 1/4 of an 8-ounce package of Cheddar cheese onto the crust, and set aside.
3. 3 In a bowl, combine the chicken, instant rice, black beans, corn, black olives, sour cream, salsa, 3/4 of 8-ounce package of Cheddar cheese, garlic powder, and cumin. Season to taste with salt and pepper, and pour the mixture into the partially-baked crust. Top the pie with the remaining crust, seal the edges of the pie, and cut slits into the top crust.
4. 4 Bake for 25 minutes, and check to see if the crust is becoming too brown. If it is, wrap a strip of aluminum foil around the edge of the crust. Bake until the pie is golden brown and bubbling, 15 to 20 more minutes.
5. 5 Allow the pie to sit for 10 minutes before serving.

By Julie Norland

Ingredients

• ✓ instant rice
• chicken chunk
• cream of chicken soup

Instructions

1. 1 Boil water. Add rice, stir, cover, and remove from heat. Let it sit until water is absorbed, about 5 minutes, then fluff with a fork. Or prepare rice according to package directions.
2. 2 When rice is ready, add chicken to the pot and continue to stir over low heat. Mix in condensed soup. Continue cooking until heated through.

By R E Vincent

Ingredients

• ✓ instant rice
• cream of celery soup
• green chile pepper
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In an 8x8 inch baking dish combine rice, soup, chile peppers and sour cream. Sprinkle Cheddar cheese on top.
3. 3 Bake in preheated oven for 25 minutes.

By Michele O'Sullivan

Ingredients

• ✓ instant rice
• tomato
• green bell pepper
• onion
• parsley
• salt
• garlic
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a small saucepan over high heat, bring water to a boil. Stir in rice; cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
3. 3 Slice off the top of each tomato and scoop out the pulp, leaving a 1/4 inch thick shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to drain.
4. 4 In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
5. 5 Bake in preheated oven for 20 to 25 minutes.

By Krista B

Ingredients

• ✓ instant rice
• cream of celery soup
• processed cheese sauce
• milk
• broccoli

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a 2-quart casserole dish combine soup, cheese sauce, rice, milk and broccoli; mix well.
3. 3 Bake in preheated oven for 1 hour, or until lightly browned.

By TINA B

Ingredients

• ✓ instant rice
• water
• vegetable oil
• shrimp
• butter
• mushroom
• cream of shrimp soup
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat the oven broiler. Grease an 8x8 inch baking dish.
2. 2 Place rice and water in a pot. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to the prepared baking dish.
3. 3 Heat the oil in a large skillet over medium heat. Place shrimp in the skillet and cook 3 minutes, or until opaque; set aside. Melt butter in the skillet. Stir in the mushrooms and cook 2 minutes. Mix in soup and sour cream. Cook until heated through, but do not boil. Return shrimp to skillet and cook until heated through. Scoop skillet mixture over rice in baking dish and top with cheese.
4. 4 Broil 5 minutes in the preheated oven, or until bubbly.

By thedailygourmet

Ingredients

• ✓ instant rice
• meatball
• asparagus
• chicken broth
• tomato soup
• italian seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix meatballs, asparagus, chicken broth, tomato soup, instant rice, and Italian seasoning in a large bowl. Pour into a 9x13-inch baking dish.
3. 3 Bake in the preheated oven until rice is tender, about 30 minutes.

By akashasway

Ingredients

• ✓ instant rice
• olive oil
• chicken breast
• salt
• black pepper
• chicken broth
• salsa
• cheddar cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in hot oil until cooked through and juices run clear, 5 to 7 minutes.
2. 2 Add broth and salsa and bring to a boil; turn off the heat and stir in instant rice. Sprinkle Cheddar cheese over the mixture.
3. 3 Cover the skillet and let it sit until rice is tender, about 5 minutes.

By Jamey Corrin

Ingredients

• ✓ instant rice
• buttery round cracker
• margarine
• broccoli
• onion
• cheddar cheese
• cream of mushroom soup
• water

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Pour the crushed crackers into a small bowl. Mix in the melted margarine until evenly coated; set aside.
3. 3 Stir the broccoli, onion, Cheddar cheese, rice, condensed cream of mushroom soup, and water in 2 quart casserole dish. Sprinkle with the cracker crumbs.
4. 4 Bake in the preheated oven until the casserole is hot in the center and the top is browned and bubbly, 45 minutes to 1 hour.

By annette

Ingredients

• ✓ instant rice
• water
• chicken breast
• broccoli
• cream of broccoli soup
• milk
• bread crumb
• garlic powder
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring water to a boil in a saucepan. Add rice, stir, cover, and remove from the heat. Let sit until water is absorbed, about 5 minutes. Fluff with a fork.
3. 3 Transfer rice to a casserole dish and mix with chicken and broccoli.
4. 4 Combine condensed soup, milk, bread crumbs, garlic powder, and pepper in a mixing bowl; mix until well combined. Add to the casserole dish along with 1/2 of the Cheddar cheese; mix to combine. Sprinkle remaining Cheddar over top.
5. 5 Bake, uncovered, in the preheated oven until heated through and bubbly, about 30 minutes.

By BAIN77

Ingredients

• ✓ instant rice
• ground beef
• condensed tomato soup
• onion
• garlic
• italian seasoning
• egg
• green pepper
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, thoroughly mix together the ground beef, half of one can of tomato soup, instant rice, onion, garlic, Italian seasoning, egg, and green bell pepper; season with salt and black pepper. Reserve remaining tomato soup. Form the meat mixture into a loaf, and place into a 9x13-inch baking dish.
3. 3 Bake the loaf in the preheated oven until browned and an instant-read meat thermometer reads 160 degrees F (70 degrees C), about 30 minutes. Remove from oven, and cover the loaf with the remaining 1 1/2 cans of tomato soup. Return to oven, and bake until the soup is hot and beginning to form a glaze on the meat, about 10 minutes.

By MaBell

Ingredients

• ✓ instant rice
• water
• pumpkin puree
• pumpkin pie spice
• brown sugar
• butter
• salt

Instructions

1. 1 Combine the rice and water in a large saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low; simmer until the water is completely absorbed, 15 to 20 minutes.
2. 2 Stir together the pumpkin puree, pumpkin pie spice, brown sugar, butter, and salt in a separate saucepan over medium-low heat. Cook until warm. Stir pumpkin mixture into cooked rice.

By Amy M

Ingredients

• ✓ instant rice
• ground beef
• onion
• egg
• tomato sauce
• water

Instructions

1. 1 Mix ground beef, rice, onion, and egg together in a bowl with your hands; shape into tennis-ball sized balls.
2. 2 Stir tomato sauce and water together in a large pot; bring too a boil. Gently lie meatballs into the sauce, place cover on the pot, and reduce heat to medium-low.
3. 3 Cook until meatballs are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
4. 4 Put meatballs on a plate, cut each into halves, and ladle sauce over the meatballs to serve.

By Publicsafetydan

Ingredients

• ✓ instant rice
• butter
• onion
• celery
• broccoli floret
• chicken breast
• cream of mushroom soup
• processed cheese sauce
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Melt butter in a skillet over medium heat. Add onions and celery and saute until tender, about 10 minutes.
3. 3 Chop broccoli florets into smaller pieces and transfer to a large bowl. Add shredded chicken, condensed soup, cheese sauce, uncooked rice, water, and sauteed vegetables. Mix thoroughly and transfer to the prepared casserole dish.
4. 4 Bake, uncovered, in the preheated oven for 1 hour.

By jessleelalynn

Ingredients

• ✓ instant rice
• pork sausage
• ground beef
• onion
• garlic salt
• tomato
• tomato
• green chile pepper
• green bell pepper
• asiago cheese

Instructions

1. 1 In a skillet over medium heat, cook the sausage, beef, and onion until sausage and beef are evenly brown and onion is tender. Season with garlic salt. Drain grease. Mix in 2 cans diced tomatoes and 1 can diced tomatoes with green chiles. Reduce heat to low, and simmer 15 minutes.
2. 2 Prepare the rice according to package directions. Preheat oven to 375 degrees F (190 degrees C).
3. 3 Cut the peppers in half lengthwise, retaining stems, and remove seeds. Arrange pepper halves in a baking dish, and fill each with about 1/3 cup rice. Top with equal amounts of the meat mixture. Pour remaining meat mixture and remaining 2 cans diced tomatoes around the peppers in the dish.
4. 4 Bake 45 minutes in the preheated oven, or until bubbly. Top evenly with cheese, and continue baking 10 minutes, or until cheese is melted.

By LASELF

Ingredients

• ✓ instant rice
• vegetable oil
• chicken breast
• onion
• garlic
• tomato
• tomato sauce
• green bell pepper
• salt
• basil
• cayenne pepper

Instructions

1. 1 Heat oil in a pot over medium heat. Add chicken, onion, and garlic; cook until chicken is browned and onion and garlic are softened, 8 to 10 minutes.
2. 2 Stir in tomatoes, tomato sauce, bell pepper, salt, basil, and cayenne pepper; bring to boil. Cook for 5 minutes.
3. 3 Stir in rice, cover, and remove from the heat. Let stand until rice is tender, about 5 minutes. Stir before serving.

By CARTHECOOK

Ingredients

• ✓ instant rice
• butter
• egg noodle
• onion soup mix
• vegetable broth
• water chestnut
• soy sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. 2 Melt butter in a large skillet over medium heat. Brown noodles in the butter.
3. 3 In a large bowl combine browned noodles, rice, soup mix, broth, water chestnuts and soy sauce. Mix well and transfer to prepared casserole dish.
4. 4 Bake for 45 minutes, or until liquid has been absorbed and casserole is browned and crispy on top.

By Ryan

Ingredients

• ✓ instant rice
• butter
• onion
• broccoli
• cream of mushroom soup
• process cheese sauce
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook instant rice as directed on box and cook broccoli as directed on package; drain.
3. 3 Melt butter in a medium pan over medium heat. Add onions; cook and stir until softened, abut 3 to 5 minutes.
4. 4 Combine broccoli, rice, onion, soup, and cheese sauce together: season with salt and pepper. Transfer mixture into a 9x13-inch casserole dish.
5. 5 Bake in the preheated oven until golden on top, 30 to 40 minutes.
6. 6 Enjoy!

By Helen

Ingredients

• ✓ instant rice
• turkey sausage
• green bell pepper
• onion
• tomato
• vegetable juice
• mozzarella cheese

Instructions

1. 1 Cook sausage in a large skillet until no longer pink, 4 to 6 minutes. Drain off excess fat. Add bell pepper and onion; cook until crisp. Add diced tomatoes and vegetable juice; cook and stir until boiling.
2. 2 Remove from the heat and stir in rice. Cover the skillet and let stand until liquid is absorbed, 5 to 8 minutes.
3. 3 Sprinkle mozzarella cheese over sausage, tomato, and rice mixture. Cover again and let stand until cheese is melted.

By Red Gold

Ingredients

• ✓ instant rice
• beef sausage
• onion
• black-eyed pea
• chicken stock
• water
• cayenne pepper

Instructions

1. 1 Place sausage and onion into a large saucepan over medium heat; cook and stir until sausage begins to brown, about 10 minutes.
2. 2 Stir in black-eyed peas, chicken stock, water, and cayenne pepper, and bring to a boil. Stir in rice; cover and cook, stirring occasionally, until rice is tender, 20 to 25 minutes.

By DONIGL

Ingredients

• ✓ instant rice
• vegetable oil
• pork chop
• cream of chicken soup
• cream of celery soup
• milk
• butter

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Heat vegetable oil in a large skillet over medium heat. Add pork chops; brown on both sides, 5 to 8 minutes per side. Place chops in a 9x13-inch baking dish.
3. 3 Whisk cream of chicken soup, cream of celery soup, and milk together in a large saucepan until smooth. Stir in rice; add butter. Bring to a boil over medium heat, stirring until butter melted; pour over chops. Cover the dish with foil.
4. 4 Bake in the preheated oven until chops tender, about 2 hours.

By cdrewcia

Ingredients

• ✓ instant rice
• tomato soup
• water
• ground beef
• onion
• salt
• black pepper

Instructions

1. 1 Combine tomato soup and water in a medium mixing bowl; mix thoroughly and set aside.
2. 2 Combine ground beef, instant rice, onion, salt, pepper and 1/2 cup of the soup mixture in a large mixing bowl; mix thoroughly and shape into 1-inch balls.
3. 3 Place meatballs in a large skillet over medium heat. Pour in remaining soup mixture and bring to a boil. Simmer for 15 to 20 minutes or until meatballs are thoroughly browned and rice is cooked.

By Yvonne