Type what you have

Ingredients

• ✓ long-grain white rice
• water
• butter
• oil
• kosher salt

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse rice using a fine-mesh strainer, gently stirring by hand, until water runs somewhat clear.
3. 3 Thoroughly drain rice and place in a 8-cup microwave safe bowl or container; add water, butter or oil, and salt.
4. 4 Microwave uncovered on HIGH until water is mostly absorbed and some steam holes appear on the surface, 8 to 10 minutes.
5. 5 Cover tightly with microwave safe plastic wrap, lid, or plate; microwave on HIGH for 4 more minutes until rice is tender and water is fully absorbed. Let stand, covered, for 6 minutes.
6. 6 Uncover; fluff and taste rice using a fork. If rice is not yet tender, cover and microwave on HIGH in 1-minute intervals as needed until rice reaches desired consistency.
7. 7 Serve immediately.

By Tricia Manzanero

Ingredients

• ✓ long-grain white rice
• butter
• water
• salt

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Add rice and stir to coat. Cook until rice grains begin to turn opaque, 1 to 2 minutes; do not brown. Add water and salt.
2. 2 Bring to a boil; reduce heat to low. Cover and let simmer for 15 minutes. Do not lift the lid.
3. 3 Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

By zeebee

Ingredients

• ✓ long-grain white rice
• olive oil
• onion
• chicken broth
• garlic salt

Instructions

1. 1 Heat oil in a nonstick saucepan over medium-high heat until almost smoking. Add rice; cook and stir quickly to toast, 2 to 3 minutes. Add onions and sauté for 1 minute.
2. 2 Stir in broth and garlic salt; bring to a boil. Reduce the heat to low, cover, and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from the heat and allow to rest for 5 minutes. Uncover and fluff with a fork.

By Mark S

Ingredients

• ✓ long-grain white rice
• vegetable oil
• green chili
• black pepper
• chicken broth

Instructions

1. 1 Heat vegetable oil in a saucepan over medium heat. Stir rice in hot oil until coated; add green chiles and continue cooking until rice begins to brown lightly, 2 to 3 minutes. Season rice with pepper. Pour broth into the saucepan; bring to a boil. Reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed and the rice tender, about 20 minutes.

By cburkholder

Ingredients

• ✓ long-grain white rice
• chicken soup base
• green pea
• parsley
• salt
• black pepper

Instructions

1. 1 Prepare the Fast Chicken Soup Base . Bring to a simmer.
2. 2 Add rice; simmer until tender, 10 to 20 minutes.
3. 3 Stir in green peas and parsley. Season with salt and pepper.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ long-grain white rice
• butter
• olive oil
• orzo pasta
• water
• salt
• almond
• tahini

Instructions

1. 1 Fill a large bowl with water. Add rice and let soak for 10 minutes; drain and rinse until water runs clear.
2. 2 Heat 1/4 cup butter and 2 tablespoons olive oil in a skillet over medium heat; cook and stir orzo in hot butter-oil mixture until lightly browned, about 5 minutes. Add drained rice and increase heat to medium-high. Cook and stir orzo-rice mixture until rice is coated in butter-oil mixture and starts to turn translucent, about 5 minutes.
3. 3 Pour 4 cups water over rice mixture and add salt; stir and bring to a boil. Cover the skillet, reduce heat to low, and simmer until rice is fluffy and tender yet firm, about 20 minutes.
4. 4 Meanwhile, heat remaining 2 tablespoons olive oil in a separate skillet over medium heat; cook and stir almonds until toasted and fragrant, about 5 minutes. Stir in remaining 1/4 cup butter and tahini until almonds are evenly coated.
5. 5 Mix almond mixture into rice mixture.

By NELLYDESIGN

Ingredients

• ✓ long-grain white rice
• chicken thigh
• smoked sausage
• water
• salt
• black pepper
• hot sauce

Instructions

1. 1 Combine chicken thighs and sausage in a large stockpot. Add water, salt, and 1 teaspoon of pepper; bring to a boil. Reduce heat and simmer until chicken is no longer pink in the center, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Remove chicken and sausage from the pot. Reserve the cooking liquid (stock). Skin and debone chicken once cooled. Transfer chicken and sausage to a large roasting pan. Sprinkle with remaining pepper. Cover with rice and stock.
4. 4 Roast in the preheated oven until liquid is absorbed, 60 to 90 minutes. Serve hot with hot sauce to taste.

By Corey Williams

Ingredients

• ✓ long-grain white rice
• split pea
• beef bouillon granules
• pearl barley
• lentil
• onion flake
• italian seasoning
• bay leaf
• alphabet pasta

Instructions

1. 1 Layer split peas, bouillon, barley, lentils, onion flakes, Italian seasoning, rice, and bay leaves in a 1 ½ pint jar. Wrap the pasta in plastic wrap, and place in the jar. Seal tightly.

By Bea Gassman

Ingredients

• ✓ long-grain white rice
• water
• chicken
• onion
• salt
• smoked sausage
• italian seasoning
• chicken bouillon

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water, chicken, onion, and salt to a boil in a large pot over medium heat. Reduce the heat, cover, and simmer until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
3. 3 Transfer chicken to a cutting board to cool for 10 to 15 minutes.
4. 4 Skim and discard fat from cooking liquid. Measure 3 ½ cups of cooking liquid and pour into a 6-quart saucepan. Discard remaining cooking liquid.
5. 5 Remove and discard chicken skin and bones. Chop meat into bite-sized pieces.
6. 6 Add chicken to the cooking liquid in the saucepan. Add sausage, rice, Italian seasoning, and bouillon. Set over medium-low heat and cook for 30 minutes. Reduce the heat to low, cover, and cook, stirring often, until thickened to desired consistency, 10 to 20 more minutes.

By MARBALET

Ingredients

• ✓ long-grain white rice
• milk
• sugar
• egg
• milk
• vanilla extract
• salt
• cinnamon

Instructions

1. 1 Combine 1/2 gallon milk, sugar, and rice in a large saucepan over medium-low heat. Simmer, covered, for 1 hour, stirring frequently. Remove the pan from heat and let sit for 10 minutes.
2. 2 Whisk together eggs, 1/4 cup milk, vanilla, and salt in a large bowl until well combined.
3. 3 Stir into rice mixture and return the pan to low heat, stirring constantly, for 2 minutes.
4. 4 Pour pudding into a 9x13-inch dish and cover with plastic wrap, folding back the corners to allow steam to escape. Allow pudding to cool to room temperature.
5. 5 Remove plastic wrap and sprinkle the surface of pudding with cinnamon. Cover tightly with fresh plastic wrap and refrigerate for 8 hours to overnight before serving.
6. 6 Enjoy!

By Bonnie

Ingredients

• ✓ long-grain white rice
• potato
• onion
• carrot
• green pea
• tomato soup
• water
• pork sausage
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a lightly greased 9x13 inch baking dish layer the rice, potatoes, onion, carrots, peas, tomato soup with water, and sausage. Salt and pepper to taste.
3. 3 Bake covered at 350 degrees F (175 degrees C) for 45 minutes, or until fork tender. Remove cover for last 5 minutes of baking.

By Sue-ellen

Ingredients

• ✓ long-grain white rice
• butter
• onion soup mix
• parmesan cheese
• chicken breast
• milk
• cream of mushroom soup
• salt
• black pepper

Instructions

1. 1 Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.
2. 2 Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese.
3. 3 Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.

By Diana Canterbury

Ingredients

• ✓ long-grain white rice
• milk
• white sugar
• margarine
• egg
• milk
• vanilla extract
• almond extract
• salt

Instructions

1. 1 Stir 4 cups milk, sugar, and rice together in a slow cooker until sugar dissolves. Add margarine, cover, and cook on High for 2 1/2 hours.
2. 2 Whisk egg, 2 tablespoons milk, vanilla, almond extract, and salt together in a bowl.
3. 3 Pour a small amount hot rice mixture into egg mixture, whisking quickly so egg doesn't cook. Pour mixture back into the slow cooker and whisk until combined. Continue to cook on High until creamy, about 15 more minutes.
4. 4 Transfer pudding to a glass baking dish. Cover with plastic wrap leaving two corners uncovered to vent, and refrigerate until chilled completely, at least 1 hour.

By Susan

Ingredients

• ✓ long-grain white rice
• black-eyed pea
• ham hock
• onion
• red pepper flakes
• salt
• pepper
• water
• cheddar cheese

Instructions

1. 1 Place peas, ham hock, onion, red pepper, salt and pepper in a large pan. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 ½ hours.
2. 2 Remove ham hock and cut meat into pieces. Return meat to pot. Stir in rice; cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired.

By Eileen Mintz

Ingredients

• ✓ long-grain white rice
• cooking spray
• water
• cream of mushroom soup
• cream of chicken soup
• yellow onion
• red bell pepper
• onion soup mix
• oregano
• chicken thigh
• all-purpose seasoning

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Whisk rice, water, chicken soup, mushroom soup, onion, bell pepper, onion soup mix, and oregano in a large bowl until well combined.
3. 3 Pour rice mixture into the prepared dish.
4. 4 Sprinkle chicken thighs with seasoning salt and arrange on top of rice mixture. Cover dish tightly with foil.
5. 5 Bake in the preheated oven, keeping tightly covered, for 1 hour 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Serve and enjoy.

By CookingWithShelia

Ingredients

• ✓ long-grain white rice
• water
• sazon seasoning
• hominy
• cilantro
• green onion
• egg
• black bean
• sofrito
• salt
• black pepper

Instructions

1. 1 Stir together water, rice, and sazón seasoning in a medium saucepan. Bring to a boil. Reduce heat; simmer, covered, 15 minutes. Remove from heat. Let stand, covered, 10 minutes. Stir in hominy, cilantro, and green onions.
2. 2 Meanwhile, fill a large saucepan halfway with cold water. Bring to a boil. Using a slotted spoon, carefully lower eggs into water. Reduce heat to maintain a gentle boil. Boil 8 minutes for jammy yolks. Remove from water with a slotted spoon and let cool slightly. When just cool enough to handle, gently tap eggs on the counter and carefully peel off shells. Cut eggs in half.
3. 3 Stir together black beans, sofrito, and salt in a small saucepan. Heat over medium-low until warmed through, about 3 minutes.
4. 4 Divide rice and bean mixtures between 6 bowls. Top with eggs and sprinkle with black pepper.

By dinehaus

Ingredients

• ✓ long-grain white rice
• water
• salt
• milk
• white sugar
• vanilla extract
• cinnamon
• egg yolk
• cherry
• butter

Instructions

1. 1 Bring water, rice, and salt to a boil in a saucepan over medium-high heat. Reduce heat to low, cover, and simmer until tender, about 20 minutes. Remove from heat; pour in milk and sprinkle in sugar. Stir with a whisk until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.
2. 2 Place pan over medium heat, stirring frequently, until pudding reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Stir in vanilla and cinnamon. Very quickly whisk in egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add dried cherries and butter; stir thoroughly.
3. 3 Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.

By John Mitzewich

Ingredients

• ✓ long-grain white rice
• water
• asparagus
• cucumber
• green onion
• dill weed
• vegetable oil
• dijon mustard
• sugar
• white wine vinegar
• mustard
• butter lettuce

Instructions

1. 1 Bring 1 ¾ cups water to a boil in a medium saucepan; add rice and return to a boil. Reduce heat to low, cover, and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool.
2. 2 Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain; rinse with cold water to cool. Stir asparagus, cucumber, and green onions into rice. Cover the bowl with plastic wrap; refrigerate until chilled.
3. 3 Meanwhile, whisk chopped dill, oil, Dijon mustard, sugar, vinegar, and dry mustard together in a bowl. Cover the bowl with plastic wrap; refrigerate until chilled.
4. 4 Pour vinaigrette over rice mixture; season with salt and black pepper and toss to combine. Line a large bowl with lettuce leaves; add rice mixture. Garnish with dill sprigs.

By Barrett

Ingredients

• ✓ long-grain white rice
• tomato
• chicken breast
• bell pepper
• water
• onion
• taco seasoning mix
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Combine tomatoes, chicken, bell peppers, rice, water, onion, taco seasoning, salt, pepper, and cayenne in a slow cooker; stir to combine. Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

By Robyn M Johnson

Ingredients

• ✓ long-grain white rice
• asparagus
• leek
• water
• olive oil
• butter
• onion
• salt
• black pepper
• lemon juice

Instructions

1. 1 Combine water or stock, asparagus ends, and separated leek greens in a large stockpot. Heat over low heat and allow to simmer while you prepare the rest of the ingredients.
2. 2 Heat butter and oil in a medium sauté pan. Add leek 'whites', onion, and rice; cook and stir until onion begins to color, about 8 minutes. Add 1 cup of warm stock and cook 10 more minutes.
3. 3 Strain the stock of the asparagus and leek ends and return to the stockpot. Add the contents of the sauté pan to the strained stock along with the asparagus middles, and partially cover the pot. Cook 12 more minutes.
4. 4 Transfer soup to a food processor and puree. Strain this back into the stockpot. Season and add salt, pepper, and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve the soup with a few asparagus tips on top for garnish.

By Kevin Ryan

Ingredients

• ✓ long-grain white rice
• cooking spray
• water
• salt
• bacon
• onion
• tomato sauce
• tomato paste
• sugar
• worcestershire sauce
• hot pepper sauce

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish.
2. 2 Bring water, rice, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and most of the liquid has been absorbed, 20 to 25 minutes.
3. 3 While rice is cooking, cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Reserve about 1 tablespoon of bacon drippings in the pan. Reduce heat to medium. Drain bacon on a plate lined with paper towels; crumble the bacon once cooled enough to handle.
4. 4 Cook and stir onions in the reserved bacon drippings until translucent, 5 to 8 minutes. Stir in crumbled bacon, tomato sauce, tomato paste, sugar, Worcestershire sauce, and hot sauce; bring the mixture to a simmer, reduce heat, and continue to simmer for 10 minutes.
5. 5 Spoon cooked rice into the prepared baking dish and stir the tomato-bacon mixture into the rice until evenly combined.
6. 6 Cover the dish and bake in the preheated oven for 45 minutes.

By DJBPITT

Ingredients

• ✓ long-grain white rice
• butter
• almond milk
• chicken broth
• thyme
• garlic salt
• chicken breast
• onion
• broccoli
• cheddar cheese
• pepper

Instructions

1. 1 Bring butter, 3/4 cup Almond Breeze almondmilk, broth, rice, and seasonings to a simmer in a large saucepan. Top with chicken and onion. Cover and cook over low heat for 20 minutes.
2. 2 Remove from heat and quickly add broccoli to pot. Cover and let stand for 5 minutes.
3. 3 Stir in remaining Almond Breeze almondmilk, then gently stir in cheese. Cook over low heat just until cheese is melted, being careful not to overcook. Season with pepper.

By Almond Breeze

Ingredients

• ✓ long-grain white rice
• butter
• jalapeno pepper
• green onion
• garlic
• chili powder
• cumin
• salt
• chipotle chile powder
• cayenne pepper
• chicken stock
• tomato sauce
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a pot over medium-low heat. Stir rice, jalapeño, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.
3. 3 Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes.
4. 4 Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.
5. 5 Transfer rice to a platter and sprinkle chopped green onion on top.

By John Mitzewich

Ingredients

• ✓ long-grain white rice
• canola oil
• sesame oil
• ham
• green onion
• red bell pepper
• carrot
• green pea
• garlic
• salt
• chicken broth
• soy sauce
• chile paste

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place rice in an 8x12-inch baking dish. Drizzle in canola and sesame oils, then toss rice until completely coated. Add ham, green onions, bell peppers, carrots, peas, garlic, and salt. Stir until well combined.
3. 3 Bring chicken broth, soy sauce, and chile paste to a boil in a saucepan over high heat. Pour broth over rice and stir briefly. Cover the baking dish tightly with heavy-duty aluminum foil.
4. 4 Bake in the preheated oven for 32 minutes. Remove and let stand for 10 minutes. Increase the oven temperature to 475 degrees F (245 degrees C).
5. 5 Carefully remove the foil and fluff rice with a fork. Taste and adjust seasoning. Return to the oven and cook until rice is browned and crusty on top, about 10 minutes.

By John Mitzewich

Ingredients

• ✓ long-grain white rice
• ground beef
• garlic
• onion
• green bell pepper
• tomato
• kidney bean
• water
• chili powder
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Heat a large saucepan 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. Stir in the garlic, onion, and green bell pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Pour in the tomatoes, and simmer until the liquid has been absorbed, about 5 minutes.
3. 3 Once the liquid from the tomatoes has been absorbed, stir in the kidney beans, rice, and water. Season with the chili powder and salt and pepper to taste. Pour into a 9x13-inch baking dish and cover tightly with aluminum foil.
4. 4 Bake in the preheated oven until the rice has absorbed the liquid and is tender, 45 minutes to 1 hour.

By Jennifer Landry

Ingredients

• ✓ long-grain white rice
• water
• olive oil
• onion
• green pepper
• sirloin steak
• garlic
• browning sauce
• paprika
• seasoning salt
• black pepper
• water
• cornstarch
• water

Instructions

1. 1 Place rice and 2 cups water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
2. 2 Heat olive oil in a medium saucepan over medium heat, and saute onion and green bell pepper until tender.
3. 3 Stir steak, garlic, and browning sauce into the onion and green bell pepper mixture. Season with paprika, seasoning salt, and black pepper. Cook and stir until steak is evenly browned. Mix in 1 1/2 cups water, and bring to a boil.
4. 4 In a small bowl, dissolve cornstarch in 1/2 cup water. Stir into the boiling steak mixture until thickened. Serve over the cooked rice.

By Helen Wright

Ingredients

• ✓ long-grain white rice
• green cabbage
• ground beef
• onion
• oregano
• basil
• garlic powder
• thyme
• salt
• white sugar
• black pepper
• tomato
• american cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread cabbage in the bottom of a 9x13-inch baking dish; sprinkle rice on top.
3. 3 Heat a large skillet over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion, oregano, basil, garlic powder, and thyme; cook and stir until onion is transparent, about 5 minutes. Season with sugar, salt, and pepper.
4. 4 Spoon beef mixture over rice and cabbage in the baking dish. Break up tomatoes in the can with your hand; pour over beef mixture. Cover baking dish with aluminum foil.
5. 5 Bake in the preheated oven until rice is tender, about 1 hour 15 minutes. Uncover and arrange American cheese slices over casserole. Let stand until cheese melts and absorbs juices, 15 to 20 minutes.

By MaMuse

Ingredients

• ✓ long-grain white rice
• olive oil
• chicken thigh
• salt
• lemon pepper seasoning
• garlic powder
• butter
• onion
• chicken stock
• water
• lemon juice
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a Dutch oven over medium-high heat. Season chicken thighs with 1 teaspoon salt, lemon-pepper seasoning, and 1/4 teaspoon garlic powder, rubbing into both sides. Add to Dutch oven; cook until browned, about 4 minutes per side. Transfer chicken to a plate; set aside.
3. 3 Melt butter in drippings in Dutch oven. Add onion; cook and stir occasionally, 2 minutes.
4. 4 Off heat, pour in chicken stock and water, scraping bottom of the Dutch oven with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lemon juice, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon garlic powder, and black pepper. Place chicken on top of rice; cover with the lid.
5. 5 Bake in the preheated oven for 30 minutes. Uncover; transfer chicken to a plate using tongs. Stir rice from bottom to top; return chicken to top of rice. Cook, uncovered, until all liquid is absorbed and rice is soft, about 15 minutes more.

By fabeveryday

Ingredients

• ✓ long-grain white rice
• sausage
• water
• shrimp
• vegetable oil
• onion
• red bell pepper
• cajun seasoning
• syrah rosé wine
• pea
• salt
• pepper
• green onion

Instructions

1. 1 Boil sausage in 1/4 cup water for 5 minutes. While the sausage is boiling, remove the shells from the shrimp. Put shells and tails in 2 cups of water. Bring shrimp water to a boil and simmer for 20 minutes.
2. 2 Grill the sausage links for about 5 minutes or until they are completely cooked through. Brush the shrimp with 1/2 tablespoon oil and grill about 2 minutes per side. Pull off and set aside.
3. 3 Heat a medium pot on medium high heat and add vegetable oil, onions, and red pepper. Saute for 3 to 4 minutes or until the onions are translucent. Add Cajun seasoning and rice; cook and stir for 1 minute. Add the Syrah Rose, stir for a few seconds, and strain the shrimp stock into the pot. Once it comes to a boil, turn the heat down to a simmer, cover, and cook for 20 minutes.
4. 4 Meanwhile, chop the shrimp and sausage into bite-sized pieces.
5. 5 Once rice is done, add peas, shrimp, and sausage and cook for another 2 minutes to heat through. Add salt and pepper to your taste. Garnish with chopped green onions.

By Chateau Ste Michelle

Ingredients

• ✓ long-grain white rice
• turkey carcass
• stuffing
• onion
• carrot
• celery
• poultry seasoning
• sage
• bay leaf
• chicken broth
• water
• garlic salt
• black pepper
• green pea

Instructions

1. 1 Place carcass in a large pot. Add stuffing, onion, carrots, celery, poultry seasoning, sage, and bay leaves.
2. 2 Pour in chicken broth; add additional water to cover, if needed. Bring to a boil over medium-high heat. Reduce heat to medium; simmer, skimming off and discarding any foam, about 1 hour.
3. 3 Remove carcass and any bones; pick off any meat. Return meat to the pot and discard bones and skin.
4. 4 Add garlic salt and pepper. Stir in rice and return to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes.
5. 5 Stir in peas; continue to simmer until rice is tender, about 10 minutes more.
6. 6 Adjust seasonings to taste before serving.

By Beverly Burton