Type what you have

Ingredients

• ✓ long-grain rice
• coconut water
• water
• olive oil
• salt

Instructions

1. 1 Combine rice, coconut water, water, olive oil, and salt in a saucepan. Bring to a boil; reduce heat and simmer, covered, until liquid is absorbed, about 15 minutes. Do not lift the lid while rice is cooking. Fluff with a fork.

By sandra007

Ingredients

• ✓ long-grain rice
• vegetable oil
• water
• tomato bouillon powder
• onion powder
• garlic powder

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a saucepan over medium heat. Add rice and fry until golden brown, 2 to 3 minutes.
3. 3 Gradually stream water into the saucepan while stirring rice. Stir in tomato powder, onion powder, and garlic powder.
4. 4 Bring mixture to a boil and cook for 2 minutes. Reduce the heat to low, cover, and cook until rice has absorbed almost all liquid, about 15 minutes. Remove from the heat and let sit, covered, until remaining liquid is absorbed, about 5 minutes.

By Luis-Christine Poncio

Ingredients

• ✓ long-grain rice
• saffron
• water
• butter
• cinnamon stick
• cardamom seed
• clove
• onion
• vegetable broth
• salt

Instructions

1. 1 Cover rice with cold water and set aside to soak for 30 minutes.
2. 2 Meanwhile, soak saffron threads in 2 tablespoons hot water in a small bowl.
3. 3 Melt butter in a large saucepan over medium heat; add cinnamon sticks, cardamom, and cloves. Fry in hot butter for 2 minutes, stirring occasionally. Add onion and sauté, stirring occasionally, until golden brown. Drain rice and add to onion mixture. Reduce heat to low and cook for 5 minutes, stirring constantly.
4. 4 Pour in boiling broth; stir in salt and saffron mixture. Cover and cook until rice is tender and liquid is absorbed, about 40 minutes.

By Kimber

Ingredients

• ✓ long-grain rice
• vegetable oil
• chicken breast
• onion
• garlic
• chicken broth
• black bean
• corn
• coconut milk
• scotch bonnet hot sauce
• thyme
• kosher salt
• black pepper
• brown sugar
• allspice

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil. Saute chicken, onion, and garlic until fragrant, 1 to 2 minutes; do not brown garlic.
2. 2 Add broth, black beans, rice, corn, coconut milk, hot sauce, thyme, black pepper, brown sugar, and allspice and stir well. Close and lock the lid. Select high pressure and close vent. Set timer for 15 minutes. Allow about 10 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

By Cybergy

Ingredients

• ✓ long-grain rice
• pineapple
• water
• ginger
• salt
• green onion

Instructions

1. 1 Pour pineapple juice into a 2-cup liquid measure; add water to reach 1 3/4 cups liquid. Pour into a saucepan. Reserve pineapple chunks.
2. 2 Add rice, ginger, and salt to the saucepan and bring to a boil. Reduce heat to a simmer and cover; cook until rice is tender and the majority of the liquid is absorbed, 18 to 20 minutes.
3. 3 Add pineapple chunks and green onions; fluff with a fork to mix.

By MINI

Ingredients

• ✓ long-grain rice
• condensed french onion soup
• beef broth
• mushroom
• butter

Instructions

1. 1 Gather the ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine rice, condensed soup, beef broth, mushrooms, and butter in an 8-inch square casserole dish.
3. 3 Cover and bake in the preheated oven for 60 minutes.

By Karen

Ingredients

• ✓ long-grain rice
• butter
• water
• chicken broth
• lime juice
• salt
• lime
• lime
• cilantro

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter. Once butter is melted and hot, stir in rice. Cook, stirring occasionally, until rice becomes opaque, about 2 minutes. Stir in water, chicken broth, lime juice, and salt. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes more. Unlock and remove the lid. Stir in lime zest and fluff rice with a fork.
4. 4 Serve immediately with lime wedges, garnishing with chopped cilantro.

By lutzflcat

Ingredients

• ✓ long-grain rice
• chicken breast
• jerk seasoning blend
• vegetable oil
• onion
• pineapple chunk
• black bean
• green chili
• jerk marinade

Instructions

1. 1 Prepare rice according to package directions.
2. 2 Meanwhile, warm oil in a 12-inch skillet over medium-high heat. Sprinkle chicken with jerk seasoning. Cook chicken pieces in hot oil until browned on all sides, about 5 minutes. Use a slotted spoon to transfer chicken to a plate.
3. 3 Cook onion with drippings in the skillet over medium heat until softened, about 5 minutes. Return chicken pieces to the skillet along with pineapple chunks, black beans, green chilies, and jerk marinade.
4. 4 Bring to a boil over high heat, then reduce heat to low. Cover and simmer, stirring occasionally, until chicken is tender, 8 to 10 minutes.
5. 5 Serve jerk chicken mixture over cooked rice.

By Cans Get You Cooking

Ingredients

• ✓ long-grain rice
• broccoli floret
• chicken
• cream of chicken soup
• mayonnaise
• lemon juice
• curry powder
• cheddar cheese
• bread crumb
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 11x7-inch baking dish.
2. 2 Spread rice evenly in prepared baking dish. Arrange broccoli over rice and layer chicken on top. Mix cream of chicken soup, mayonnaise, lemon juice, and curry powder in a bowl; pour over chicken. Sprinkle with Cheddar cheese. Mix bread crumbs and melted butter in a small bowl; sprinkle over cheese.
3. 3 Bake in preheated oven until sauce is bubbly and cheese is melted, 25 to 30 minutes.

By iammykidzmom

Ingredients

• ✓ long-grain rice
• coconut milk
• coconut cream
• water
• vanilla bean
• cinnamon stick
• brown rice syrup
• dark rum

Instructions

1. 1 Place coconut milk and coconut cream in the refrigerator.
2. 2 Place water and rice in a blender. Blend until rice is coarsely ground. Pulse until rice is finely ground. Pour mixture into a jar or bowl. Add vanilla bean halves and cinnamon stick pieces. Cover and refrigerate, 8 hours to overnight.
3. 3 Strain rice 'milk' mixture through cheesecloth. Scrape vanilla seeds from the pod and add to the milk. Discard rice pulp and cinnamon stick pieces.
4. 4 Blend strained rice milk, coconut milk, coconut cream, brown rice syrup, and rum until well combined.
5. 5 Pour into an ice cream maker and freeze according to manufacturer's directions, 15 to 20 minutes. Freeze the mixture for 2 to 3 hours before serving.

By Buckwheat Queen

Ingredients

• ✓ long-grain rice
• spicy pork sausage
• onion
• garlic
• green bell pepper
• red bell pepper
• tomato
• chicken broth
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Brown sausage in a skillet over medium-high heat; drain grease. Add rice, onion, garlic, and peppers; cook and stir for 5 minutes. Stir in tomatoes, chicken broth, salt, pepper, and cayenne pepper. Transfer into a 9x13-inch baking dish.
3. 3 Bake in the preheated oven until rice is tender and most of the liquid is absorbed, about 1 hour.

By MELISSA DEMAS

Ingredients

• ✓ long-grain rice
• olive oil
• pork chop
• celery
• onion
• water
• chicken bouillon
• italian seasoning
• salt
• green bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a skillet over medium heat. Brown pork chops on both sides, about 5 minutes.
3. 3 Stir rice and celery together in a baking dish. Place onion slices on top of rice and top with browned pork chops.
4. 4 Bring water to a full boil in a saucepan. Add bouillon, Italian seasoning, and salt; stir to dissolve and pour mixture over pork chops. Cover with aluminum foil.
5. 5 Bake in the preheated oven until rice is cooked and pork chops are fork-tender, 60 to 70 minutes. Remove aluminum foil and top with sliced bell peppers. Return to the hot oven and bake until peppers are tender, 10 to 15 minutes more.

By rowanjade86

Ingredients

• ✓ long-grain rice
• bacon
• onion
• broccoli
• cream of chicken soup
• milk
• processed cheese sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
3. 3 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Saute onions in bacon drippings over medium heat.
4. 4 In a 9x13 inch baking dish combine cooked rice, bacon, onions, broccoli, soup, milk and cheese sauce.
5. 5 Bake in preheated oven for 30 minutes, or until golden brown.

By Nicole

Ingredients

• ✓ long-grain rice
• ground beef
• garlic powder
• cinnamon
• allspice
• water
• beef bouillon granules
• pine nut
• lemon juice

Instructions

1. 1 Heat a large skillet over medium heat. Break ground beef into small pieces and add to the skillet. Season beef with garlic powder, ground cinnamon, and allspice; cook and stir until beef is completely browned and crumbly, about 10 minutes.
2. 2 Stir water, rice, and beef bouillon with the beef; bring to a simmer and cook until the rice is soft and fluffy, about 20 minutes.
3. 3 Heat a small skillet over high heat; toast pine nuts in the skillet, swirling to keep pine nuts moving, until browned, 2 to 4 minutes. Sprinkle toasted pine nuts and lemon juice over the beef and rice mixture.

By Brit_abroad1969

Ingredients

• ✓ long-grain rice
• asparagus
• olive oil
• butter
• onion
• arborio rice
• chicken broth
• black pepper
• bison bacon
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F. Place asparagus in single layer in a 15x10x1-inch baking pan. Drizzle with olive oil. Bake, uncovered, for 8 minutes or until crisp-tender. Cool slightly. Cut into bite-size pieces; set aside.
2. 2 Melt butter over medium heat in a large saucepan. Cook onion in hot butter for 4 to 5 minutes or until tender. Add rice. Cook and stir for 2 minutes. Carefully stir in broth and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes (do not lift lid).
3. 3 Meanwhile, cook bison bacon, 1/2 at a time, over medium heat in a large skillet for 5 to 6 minutes per batch or until crisp, turning occasionally. If necessary, drain on paper towels. Transfer to a cutting board. Cool slightly; chop into bite-size pieces.
4. 4 Remove saucepan from heat. Stir in asparagus. Let stand, covered, for 5 minutes. Stir in bison bacon pieces and Parmesan cheese.

By The Bison Council

Ingredients

• ✓ long-grain rice
• romaine lettuce
• cilantro
• green chili
• tomatillo
• green onion
• garlic
• chicken broth
• olive oil
• salt

Instructions

1. 1 Place lettuce, cilantro, green chiles, tomatillos, green onions, and garlic in a blender. Puree, adding enough broth to make 3 cups liquid.
2. 2 Heat oil in a 2- to 3-quart saucepan over medium-high heat. Add rice and saute until opaque, about 5 minutes. Add broth mixture and salt; bring to a boil. Cover and reduce heat to low. Simmer until rice is tender, 18 to 20 minutes.

By QuantumLeek

Ingredients

• ✓ long-grain rice
• vegetable oil
• onion
• garlic salt
• cumin
• chicken broth
• tomato sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large saucepan over medium heat. Add rice, onion, garlic salt, and cumin; cook, stirring constantly, until rice is puffed and golden.
3. 3 Stir in chicken broth and tomato sauce; bring to a boil.
4. 4 Reduce heat to low, cover, and simmer for 25 minutes. Fluff rice with a fork.
5. 5 Serve and enjoy!

By Mommyto2

Ingredients

• ✓ long-grain rice
• butter
• green onion
• water
• chicken bouillon granules
• black pepper
• parmesan cheese

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Cook and stir green onion in hot butter briefly, then add rice. Cook and stir until rice is toasted, 2 to 3 minutes. Pour in water; season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 20 minutes.
2. 2 Remove from heat. Let stand, covered, for 5 minutes. Stir in Parmesan cheese.

By Kim Sanchez

Ingredients

• ✓ long-grain rice
• vegetable oil
• broccoli floret
• green onion
• egg
• soy sauce
• salt
• black pepper

Instructions

1. 1 In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
2. 2 Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.

By HERCATE

Ingredients

• ✓ long-grain rice
• milk
• water
• vanilla extract
• cinnamon
• salt
• sweetened condensed milk
• raisin

Instructions

1. 1 Rinse rice until water runs clear. Strain out most of the water and add rice to a multi-functional pressure cooker (such as Instant Pot). Add milk, water, vanilla extract, cinnamon, and salt and stir well. Close and lock the lid. Select the porridge function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Stir sweetened condensed milk into the rice pudding until combined. Stir in raisins and serve immediately.

By fabeveryday

Ingredients

• ✓ long-grain rice
• vegetable oil
• onion
• tomato
• water
• carrot
• celery
• chicken bouillon granules

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add rice, onion, and tomato; cook and stir until rice turns light golden brown, 3 to 4 minutes.
2. 2 Stir water, carrot, celery, and chicken bouillon into the skillet. Simmer until most of the water is absorbed, about 8 minutes. Cover and simmer until rice is tender, 5 to 8 minutes more.

By ruth1234

Ingredients

• ✓ long-grain rice
• mushroom
• celery
• red bell pepper
• onion soup mix
• beef broth
• water
• vegetable oil
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine rice, mushrooms, celery, bell pepper, onion soup mix, beef broth, water, oil, and soy sauce.
3. 3 Bake, covered, in the preheated oven for 45 minutes, or until all liquid is absorbed and rice is cooked.

By Kelly Lynn

Ingredients

• ✓ long-grain rice
• olive oil
• coconut milk
• salt
• black pepper
• tilapia fillet
• lemon pepper seasoning
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a large skillet over medium heat. Add rice and cook and stir until toasted, 2 to 3 minutes. Add coconut milk, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed and rice is tender, about 15 minutes.
3. 3 Meanwhile, season tilapia fillets with lemon-pepper seasoning on both sides. Place in a glass pan. Break the stick of butter in half and place directly on top of the fillets.
4. 4 Bake in the preheated oven until butter is fully melted and bubbling, 5 to 7 minutes. Ladle some of the butter back over the fish and reduce the oven temperature to 330 degrees F (165 degrees C).
5. 5 Bake in the preheated oven until fish looks just about done, 3 to 5 minutes more. Raise the temperature back to 400 degrees F (200 degrees C) and bake until the edges start to get golden brown. Serve with rice.

By Wolf

Ingredients

• ✓ long-grain rice
• olive oil
• water
• tomato
• onion
• cilantro
• tomato bouillon
• chicken flavoring

Instructions

1. 1 Place a pot over medium-heat heat; add oil and heat until oil shimmers slightly. Pour rice into hot oil, stirring constantly, until rice is golden to dark brown, about 5 minutes.
2. 2 Mix water, tomatoes, onion, cilantro, and bouillon into rice. Bring to a boil, then turn off heat. Cover the pot tightly with a lid and let sit until liquid is absorbed, about 20 minutes. Adjust seasonings as needed.

By Arizona Desert Flower

Ingredients

• ✓ long-grain rice
• pork sausage
• onion
• celery
• green bell pepper
• water
• chicken noodle mix
• almond

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a Dutch-oven over medium heat, brown the sausage with the onion, celery and bell pepper; drain. Pour in rice, hot water, and soup mix. Stir until any lumps of soup have melted. Top with almonds. Cover and bake in a preheated oven for 1 1/2 hours.

By Corrie Sasser

Ingredients

• ✓ long-grain rice
• duck meat
• barbecued pork
• green onion
• soy sauce
• egg
• salt
• pepper

Instructions

1. 1 Cook duck skin and fat in a wok or large skillet over medium heat until skin is crispy and fat has rendered, about 10 minutes. Increase the heat to medium-high and stir in duck meat, pork, 1/2 of the green onions, and soy sauce. Cook and stir until meats are heated through, about 5 minutes.
2. 2 Add rice and toss together until rice is hot and sizzling, about 5 minutes. Make a wide well in the middle of rice, exposing the bottom of the pan. Pour in beaten eggs and stir until scrambled. Stir scrambled eggs into rice along with remaining green onions. Toss and stir until rice is very hot, about 5 minutes. Season to taste with salt and pepper before serving.

By foodelicious

Ingredients

• ✓ long-grain rice
• vegetable oil
• onion
• cumin
• chili powder
• tomato
• salt
• water

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Stir in onion and sauté until soft and translucent.
2. 2 Stir in rice to coat grains with oil. Mix in cumin, chili powder, tomatoes, salt, and water. Cover, bring to a boil then reduce heat to low. Simmer for 20 to 30 minutes or until rice is tender. Stir occasionally.

By Michele O'Sullivan

Ingredients

• ✓ long-grain rice
• chicken thigh
• salt
• olive oil
• red bell pepper
• onion
• garlic
• salt
• cumin
• red pepper
• oregano
• white pepper
• red pepper flakes
• tomato
• chicken broth
• pea

Instructions

1. 1 Rub each chicken thigh down with salt.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; heat olive oil. Add chicken thighs and cook until browned, about 3 minutes per side. Remove and set aside.
3. 3 Place bell pepper, onion, and garlic in the pressure cooker. Saute until starting to soften, about 1 minute. Add salt, cumin, ground red pepper, oregano, white pepper, and red pepper flakes; mix well. Cook until onion is translucent and softened, 3 to 5 minutes, making sure not to burn it.
4. 4 Mix in tomatoes and chicken broth. Bring to a boil; scrape bottom to remove any browned bits.
5. 5 Pour in rice. Return chicken thighs to the pot, on top of rice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Mix in peas. Replace and lock lid to heat peas, about 5 minutes.

By Diana71

Ingredients

• ✓ long-grain rice
• avocado oil
• onion
• garlic
• chicken stock
• tomato sauce
• salt
• cumin
• cayenne pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot); select sauté function and adjust to medium.
2. 2 Cover the bottom of the pot with avocado oil. Cook and stir onion until soft, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
3. 3 Add rice to the pot; mix until coated with oil and lightly browned.
4. 4 Pour in chicken stock; stir any browned bits off the bottom of the pot.
5. 5 Mix in tomato sauce, salt, cumin, and cayenne pepper.
6. 6 Close and lock the lid. Seal the vent and select high-pressure function. Set a timer for 7 minutes; allow 10 to 15 minutes for pressure to build.
7. 7 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir rice before serving.

By Bren

Ingredients

• ✓ long-grain rice
• ground beef
• yellow onion
• garlic
• black-eyed pea
• tomato
• monterey jack cheese
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease.
3. 3 Combine black-eyed peas, cooked rice, diced tomatoes, Monterey Jack cheese, salt, and pepper in a large bowl; stir into the beef mixture.
4. 4 Transfer to a 9x13-inch baking dish.
5. 5 Bake in the preheated oven until heated through, about 30 minutes.

By Wendy F