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Vegetarian Lemon-Rice Soup
Soup American

Vegetarian Lemon-Rice Soup

4.2

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Bring vegetable broth to a boil in a 2-quart saucepan. Reduce heat to medium-low and stir in rice. Cover the saucepan; simmer until rice is tender, about 20 minutes.
  2. 2 Beat eggs and lemon juice together in a small bowl. Slowly add 1 ladle of hot soup, stirring constantly. Repeat with another ladle of soup, if necessary, to bring egg mixture up to the temperature of soup.
  3. 3 Stir egg mixture into broth and rice. Reduce heat to low and cook until soup is hot, about 5 minutes. Season with salt and pepper.

By SARAHLIZZ3

Quick Easy Chicken Barley Soup
Soup American

Quick Easy Chicken Barley Soup

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring chicken broth to a boil in a large pot. Stir chicken, celery, carrots, onion, barley, rice, salt, and pepper into broth. Reduce heat to medium-high and cook until chicken and rice are cooked through, about 20 minutes. Adjust salt and pepper to taste.

By Charley

Easy African Peanut Soup
Soup African

Easy African Peanut Soup

4.3

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
  2. 2 Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
  3. 3 When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.

By DRUMNWRITE

Stuffed Pepper Soup
Soup American

Stuffed Pepper Soup

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  3. 3 Add green pepper and onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
  4. 4 Add tomatoes, tomato sauce, broth, thyme, and sage; season with salt and pepper. Cover and simmer until peppers are tender, about 30 to 45 minutes.
  5. 5 Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  6. 6 Stir cooked rice into soup; heat through and serve.

By Kate

Hearty Chicken and Rice Soup
Soup American

Hearty Chicken and Rice Soup

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes.
  3. 3 Stir in chicken; simmer until chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf.
  4. 4 Stir in rice and lime juice; cook and stir until rice is heated through and grains separate, about 1 minute.
  5. 5 Garnish with lime slices.

By Carrie Murphy

Turkish Red Lentil Soup with Mint
Soup Middle Eastern

Turkish Red Lentil Soup with Mint

4.8

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat oil in a large pot over medium heat. Add onion and sauté until beginning to soften, about 2 minutes. Stir in garlic and cook for 2 minutes. Add diced tomatoes and cook for 10 minutes.
  3. 3 Stir in chicken stock, lentils, bulgur, rice, tomato paste, mint, paprika, cayenne pepper, salt, and black pepper; bring to a boil. Reduce heat to medium-low and simmer until lentils and rice are tender, about 30 minutes.
  4. 4 Puree soup with an immersion blender until smooth.

By Jenna

Caldo De Pollo (Mexican Chicken Soup)
Soup Mexican

Caldo De Pollo (Mexican Chicken Soup)

4.6

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil.
  3. 3 Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using two forks. Add onion to broth and simmer for about 5 more minutes.
  4. 4 Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
  5. 5 Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.

By Beth Alberts

Classic Turkey and Rice Soup
Soup American

Classic Turkey and Rice Soup

4.6

Prep
20 min
Cook
85 min
Total
105 min

Instructions

  1. 1 Combine carcass, onion, carrot, celery, garlic, rosemary, thyme, bay leaves, salt, and pepper in a stockpot. Pour in enough water to cover; bring stock to a boil, cover the pot, reduce heat, and simmer until flavors blend, about 1 hour.
  2. 2 Remove meat from bones and set aside; discard carcass. Remove and discard vegetables and bay leaves with a slotted spoon.
  3. 3 Stir in onions, carrots, celery, garlic, poultry seasoning, rosemary, and onion powder. Bring soup to a boil; reduce heat, cover the pot, and simmer until vegetables are tender, 20 to 30 minutes.
  4. 4 Add cooked rice and reserved meat; season with salt and pepper. Cook until warmed through, about 5 minutes.

By Sarah

Fried Rice and Beans (Gallo Pinto)
Dinner Latin American

Fried Rice and Beans (Gallo Pinto)

3.0

Prep
10 min
Cook
80 min
Total
150 min

Instructions

  1. 1 Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.
  2. 2 Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.
  3. 3 Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.
  4. 4 For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.

By tconstantine

Belizean Rice and Beans
Dinner Latin American

Belizean Rice and Beans

4.4

Prep
15 min
Cook
100 min
Total
595 min

Instructions

  1. 1 Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
  2. 2 Drain and transfer beans to a stockpot. Add 1 1/2 quarts water (or as needed to cover) and bring to a boil. Add garlic, reduce the heat to low, and simmer until beans are tender, about 1 hour. Remove from the heat and stir in onion, bell pepper, oil, salt, and pepper.
  3. 3 Cook and stir rice in a large saucepan over low heat until toasted and fragrant, about 3 minutes. Add coconut milk, 3/4 cup water, and kidney beans; bring to a boil. Reduce the heat to low, cover, and cook until rice is tender, 30 to 40 minutes.

By kaelirebecca

Vegetarian Huevo Saltado
Dinner Latin American

Vegetarian Huevo Saltado

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C).
  2. 2 Place zucchini strips into a resealable plastic bag. Add flour and Italian seasoning; shake to coat well.
  3. 3 Heat vegetable oil in a deep skillet to 350 degrees F (175 degrees C). Fry coated zucchini in hot oil for 3 minutes. Salt and drain on a wire rack. Return zucchini fries to hot oil and cook until lightly browned, about 3 minutes more. Return fries to the wire rack and keep warm in the preheated oven.
  4. 4 Heat olive oil in a deep pot over medium heat until shimmering. Cook onion until lightly browned, about 5 minutes. Add garlic and ginger and cook another 2 minutes. Add tomatoes, eggs, soy sauce, and sugar. Bring to a boil and immediately reduce to a simmer. Cook for 30 minutes more.
  5. 5 Plate by scooping saltado over a bowl of rice. Top with zucchini fries.

By misobrilliant

Arroz a la Cubana (Giniling)
Dinner Latin American

Arroz a la Cubana (Giniling)

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add potato and carrot; saute for 3 minutes. Remove to a bowl.
  2. 2 Add onion and garlic to the hot skillet and saute until slightly brown, 5 to 7 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Add potato-carrot mixture back to the skillet with water, soy sauce, salt, and pepper. Cover and simmer until potatoes are tender, 5 to 8 minutes.
  3. 3 Add bell pepper, raisins, and peas; cook until heated through, about 2 minutes. Serve over hot rice.

By Meredith

Ropa Vieja (Cuban Meat Stew)
Dinner Latin American

Ropa Vieja (Cuban Meat Stew)

4.8

Prep
25 min
Cook
155 min
Total
180 min

Instructions

  1. 1 Heat oil in large heavy-bottomed pot over medium-high heat. Season meat with Adobo. Add steak to pot and cook in batches, flipping once, until well browned, about 10 minutes. Transfer meat to a plate. Lower heat to medium. Stir in onions and peppers. Cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add sofrito and garlic to pot; cook until fragrant, about 1 minute.
  2. 2 Stir in 3 cups of water, tomato sauce, Sazon, beef bouillon and pepper. Bring mixture to a boil. Return beef to pot. Lower heat to medium low and simmer, covered, stirring occasionally, about 45 minutes. Stir in olives and capers. Cover pot; simmer until meat shreds easily with fork, 1 to 1 1/2 hours, adding more water in 1/4 cup measurements, if pot becomes dry. Transfer meat to work surface; shred meat with two forks. Bring remaining sauce to a boil. Mix meat and cilantro into sauce. Serve with white rice.

By Goya

Pacific Cuban Black Beans and Rice
Lunch Latin American

Pacific Cuban Black Beans and Rice

4.9

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  2. 2 Heat oil in a large pot over medium-high heat. Add carrots, celery, onion, bell pepper, and garlic; cook until tender, about 5 minutes.
  3. 3 Add black beans and liquid from can, chorizo, chicken stock, picante sauce, bay leaves, paprika, vinegar, cumin, sugar, salt, black pepper, and pepper flakes; bring to a boil. Reduce heat to medium-low, cover, and simmer until beans are soft, about 30 minutes.
  4. 4 Uncover the pan; continue cooking until mixture reaches desired consistency, about 20 minutes more. Discard bay leaves, taste, adjust seasoning.

By Fancy Nancy

Arroz Con Pollo
Dinner Latin American

Arroz Con Pollo

4.7

Prep
15 min
Cook
115 min
Total
130 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
  3. 3 Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
  4. 4 Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  5. 5 Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

By RPOVARCHUK

Chicken and Rice Casserole
Dinner

Chicken and Rice Casserole

2.5

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Spread rice into a casserole dish. Lay chicken breasts onto the bed of rice. Sprinkle French onion soup mix over the chicken. Pour cream of mushroom soup over the chicken. Cover casserole dish with aluminum foil.
  3. 3 Bake in preheated oven for 45 minutes. Remove aluminum foil and continue baking until the rice is tender and the chicken no longer pink in the center, about 15 minutes more.

By sharker

Cinnamon Rice
Dessert

Cinnamon Rice

4.4

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Bring rice, water, milk, raisins, and margarine to a boil in a saucepan over medium-high heat, stirring occasionally. Reduce heat to low, cover, and cook until liquid has absorbed and rice is tender, about 15 minutes. Mix together cinnamon and sugar; sprinkle over rice to serve.

By Dave

Rice with Herbes de Provence
Dinner

Rice with Herbes de Provence

4.3

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Bring chicken stock, rice, herbes de Provence, salt, and black pepper to a boil in a medium saucepan; stir together. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Fluff with a fork before serving.

By Jennifer Green

Rice Pancakes
Breakfast

Rice Pancakes

4.2

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine the rice, milk, rice flour, sugar, applesauce, baking powder, and oil together in a bowl; blend with an electric hand mixer for 2 minutes.
  2. 2 Grease a large skillet or griddle and place over medium heat. Pour 1/4 cup of the batter onto the griddle; cook until the underside is golden brown. Flip and cook until the other side is also golden brown, 2 to 3 minutes per side.

By Jamie West

Lucky and Rippy's Favorite Dog Food
Dinner American

Lucky and Rippy's Favorite Dog Food

4.7

Prep
15 min
Cook
35 min
Total
110 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place chicken, rice, and vegetables into a large saucepan or Dutch oven; stir in water until smooth. Place over medium-high heat and bring to a boil; stir constantly.
  3. 3 Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 25 minutes. Cool completely before serving; store covered in the refrigerator.

By LUVSNOW17

Wonderful Meatloaf
Dinner

Wonderful Meatloaf

4.0

Prep
5 min
Cook
45 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, combine the beef, rice, brown sugar, onion and 1 tablespoon ketchup. Mix well and place in a 5x9 inch loaf pan.
  3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes. Spread remaining 1/2 cup ketchup over the top of the loaf. Bake for 15 more minutes.

By Rebecca

Mexican Rice Casserole
Mexican

Mexican Rice Casserole

4.2

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Bring rice and 2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Stir chili beans, tomato sauce, and 3/4 cup water through the cooked rice; bring to a simmer over medium heat. Pour rice mixture into a 9x13-inch baking dish. Spread sour cream over the rice mixture. Sprinkle crushed corn chips over the sour cream layer; top with Mexican cheese blend.
  4. 4 Bake in preheated oven until heated through and the cheese is melted, about 15 minutes.

By rpeijm

Okra Rice
Dinner

Okra Rice

4.1

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned, 7 to 9 minutes. Drain all but 1 tablespoon grease from the skillet. Crumble bacon and set aside.
  2. 2 Heat reserved bacon grease in the skillet over medium-high heat. Add onion and sauté until tender, about 3 minutes. Add crumbled bacon, okra, and chicken broth. Reduce heat and simmer until okra is tender and falling apart, about 15 minutes.
  3. 3 Add rice to the skillet and pour in water. Cover and simmer until rice is fluffy, about 20 minutes.

By NCREE

Veggie Chicken Rice Casserole
Dinner

Veggie Chicken Rice Casserole

3.9

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.

By Jennifer

Leftover Rice Dessert with Strawberries
Dessert

Leftover Rice Dessert with Strawberries

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine strawberries and sugar and set aside to macerate.
  2. 2 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold in macerated strawberries and rice. Sprinkle with grated chocolate.

By Tinkerbell

Mexican Beans and Rice
Dinner

Mexican Beans and Rice

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat the oil in a 6-quart saucepot over medium-high heat. Add the rice, onion and pepper and cook and stir for 2 minutes.
  2. 2 Stir in the broth and tomato paste and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender. Stir in the beans and cilantro, if desired, and cook until the mixture is hot.

By Campbell's Kitchen