Type what you have

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
• 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
• 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
• 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

Ingredients

• ✓ instant rice
• cumin
• garlic salt
• chipotle pepper
• paprika
• tomato
• green chile pepper
• black bean
• corn
• chicken breast
• olive oil
• red onion
• cheddar cheese

Instructions

1. 1 Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
2. 2 Put chicken in the bag with the remaining seasoning; shake to coat.
3. 3 Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
4. 4 Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
5. 5 Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.

By Martha C

Ingredients

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

Instructions

1. 1 Cook rice as directed on box.
2. 2 Saute onions in margarine until done.
3. 3 Cook broccoli as directed on package and drain.
4. 4 Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish.
5. 5 Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).

By Helen

Ingredients

• ✓ instant rice
• tomato soup
• ground beef
• egg
• onion
• salt
• shortening
• garlic
• mustard

Instructions

1. 1 Place 1/4 cup of tomato soup with ground beef, rice, egg, onion, and salt in a large bowl; mix thoroughly until well combined. Firmly shape into 16 meatballs.
2. 2 Mix remaining tomato soup with half a soup can of water and mustard in a small bowl.
3. 3 Melt shortening in a large skillet over medium heat; add garlic and meatballs. Cook, gently stirring, until meatballs are evenly browned; drain. Pour tomato soup and mustard mixture over meatballs and simmer, stirring occasionally, for 20 minutes, or until meatballs are cooked through.

By D Kosko

Ingredients

• ✓ instant rice
• water
• chunk chicken
• broccoli
• processed cheese food
• cream of mushroom soup
• cream of chicken soup
• milk
• butter
• onion

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring water to a boil in a medium saucepan; stir in rice, cover, and remove from heat. Let stand for 5 minutes.
3. 3 Combine prepared rice, chicken, broccoli, processed cheese, mushroom soup, chicken soup, milk, butter, and onion in a 9x13-inch baking dish.
4. 4 Bake in the preheated oven until cheese is melted, about 30 to 35 minutes, stirring halfway through cooking to help cheese melt evenly.
5. 5 Enjoy!

By Heather

Ingredients

• ✓ instant rice
• chicken chunk
• green chile
• cream of mushroom soup
• cheddar cheese
• onion
• salt
• pepper
• water

Instructions

1. 1 In a large bowl, combine the chicken, chiles, soup, cheese, onions, salt, pepper and water and pour the mixture into a microwave safe 9x13 inch casserole dish.
2. 2 Add the rice. The mixture should be the consistency of soupy pancake batter.
3. 3 Cover the dish with a lid or plastic wrap and microwave for about 15 minutes (depending on the microwave). Serve with mexicorn and green salad if desired.

By AJINAZ

Ingredients

• ✓ instant rice
• butter
• chicken breast
• mushroom
• cream of chicken soup
• water
• parsley
• salt
• black pepper

Instructions

1. 1 Melt butter in a large skillet. Add chicken and mushrooms and cook until browned, about 5 minutes. Stir in soup, water, parsley, salt, and black pepper. Cover and simmer for 20 minutes.
2. 2 Stir in uncooked rice and simmer until liquid has been absorbed, about 10 minutes more.

By Jenny

Ingredients

• ✓ instant rice
• tomato
• water
• ground beef
• onion
• garlic
• garlic salt
• black pepper
• tomato sauce
• tomato juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Cut tops off of tomatoes; set aside tops. Scoop out pulp into a bowl and place hollowed tomatoes into the prepared baking dish.
3. 3 Bring water to a boil in a saucepan. Remove from heat and stir in instant rice. Cover and let stand until water is absorbed, about 5 minutes.
4. 4 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix cooked rice, onion, garlic, garlic salt, and black pepper into ground beef; stir in tomato sauce and reserved tomato pulp. Bring to a boil, reduce heat to low, and simmer until thickened, 10 minutes.
5. 5 Fill each hollowed tomato with ground beef mixture. Cover each filled tomato with a tomato top. Pour tomato juice over filled tomatoes for extra juiciness.
6. 6 Bake in the preheated oven until tomatoes are tender and filling is hot, about 20 minutes.

By Casey Floyd

Ingredients

• ✓ instant rice
• ground beef
• onion
• water
• tomato
• tomato
• salt
• pepper
• green bell pepper
• spaghetti sauce

Instructions

1. 1 Brown beef and onion in a large skillet or medium stock pot over medium heat. Drain fat.
2. 2 Add rice, water, diced tomatoes, and stewed tomatoes. Season with salt and pepper. Simmer until rice is tender.
3. 3 Meanwhile, preheat the oven to 325 degrees F (165 degrees C).
4. 4 Cut tops off bell peppers and clean out seeds and membrane (you may have to slightly slice the bottom of peppers to make them stand up.) Fill peppers with meat mixture.
5. 5 Place in a casserole dish and bake in the preheated oven until peppers are tender, about 20 minutes. Served topped with spaghetti sauce.

By jcbrown1971

Ingredients

• ✓ instant rice
• ground beef
• onion
• tomato
• cream of mushroom soup
• sugar
• garlic powder
• thyme
• oregano
• american cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place ground beef and onions in a large, deep skillet. Cook over medium-high heat until beef is evenly brown. Drain any excess fat.
3. 3 Add tomatoes, condensed soup, rice, sugar, garlic powder, thyme, and oregano. Mix well and cook over medium heat for 10 minutes. Place in a 9x13-inch casserole dish.
4. 4 Top with cheese slices and bake until cheese is bubbling and browning, 15 to 20 minutes.

By Heather Denard

Ingredients

• ✓ instant rice
• red bell pepper
• spaghetti sauce
• egg
• onion
• worcestershire sauce
• salt
• black pepper
• ground beef
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water to a boil. Reduce heat to medium; add bell peppers and cook until slightly softened, about 5 minutes. Drain and rinse with cold water.
3. 3 Combine 3 cups spaghetti sauce, eggs, rice, onion, Worcestershire sauce, salt, and black pepper together in a bowl. Crumble in ground beef; stir until thoroughly combined.
4. 4 Place peppers in a large baking dish, top-sides up; fill with beef mixture. Pour remaining 2 cups spaghetti sauce over peppers. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven until peppers tender, filling set, and an instant-read thermometer inserted into middle of peppers reads at least 160 degrees F (70 degrees C), 55 to 60 minutes. Top each pepper with 1 tablespoon cheese.

By Barry LaRoche

Ingredients

• ✓ instant rice
• butter
• onion
• red pepper
• mushroom
• garlic
• chicken stock
• red pepper flake
• salt
• black pepper

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion, red pepper, mushrooms, and garlic; cook and stir until tender, about 10 minutes. Stir in rice, then add chicken stock. Cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and pepper.

By Luv2Cook

Ingredients

• ✓ instant rice
• olive oil
• garlic
• smoked sausage
• red bell pepper
• onion
• broccoli
• chicken broth
• water
• tomato sauce
• mozzarella cheese

Instructions

1. 1 Heat olive oil and crushed garlic in a large skillet. Stir in smoked sausage slices and cook until browned on all sides.
2. 2 Add pepper, onion, broccoli, chicken broth, and tomato sauce. Simmer until vegetables are tender and the liquid is absorbed, about 10 minutes.
3. 3 In the meantime, cook rice according to package instructions.
4. 4 Stir cooked rice into the skillet, sprinkle with cheese, and serve.

By Hillshire FarmR Brand

Ingredients

• ✓ instant rice
• water
• ground beef
• onion
• green bell pepper
• tomato
• tomato sauce
• chili powder
• corn
• salt
• pepper
• american cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart (8 inch round) casserole dish.
2. 2 In a medium saucepan, bring 1 cup of water to a boil. Stir in instant rice, cover and remove from heat. Let sit for 5 minutes.
3. 3 In a medium skillet over high heat, brown ground beef with onions and green pepper. Stir in diced tomatoes, tomato sauce and chili powder. Simmer for 20 minutes.
4. 4 Stir cooked rice into the beef mixture. Mix in the corn, salt and pepper.
5. 5 Pour the mixture into prepared casserole dish. Cut the American cheese slices in half and place over the top.
6. 6 Bake in preheated oven for 15 to 20 minutes or until cheese is melted and bubbly.

By Suzanne Cook

Ingredients

• ✓ instant rice
• green bell pepper
• sausage
• onion
• water
• tomato soup
• chili powder
• garlic powder
• salt
• pepper
• cheddar cheese

Instructions

1. 1 Slice tops off peppers; remove seeds and membranes. Rinse well.
2. 2 Bring a large pot of water to a boil. Add peppers; cook until crisp-tender, 15 minutes. Transfer to a broiler-safe baking dish; set aside.
3. 3 Cook sausage and onions in a large, deep skillet over medium high heat until evenly brown. Reduce heat to medium. Stir in water, tomato soup, chili powder, garlic powder, salt, and pepper; bring to a low boil. Reduce heat to low; stir in 12 ounces cheese and simmer for 1 hour.
4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
5. 5 Prepare rice according to package instructions. Fluff with a fork, then stir into tomato mixture; simmer 30 minutes.
6. 6 Spoon rice mixture into peppers.
7. 7 Bake in the preheated oven for 30 minutes. Sprinkle remaining 3 ounces cheese on peppers; place under broiler until cheese melted and bubbly.

By NANCIENANCIE

Ingredients

• ✓ instant rice
• olive oil
• onion
• celery
• vegetable broth
• potato
• tomato
• thyme
• salt
• black pepper
• mixed vegetable

Instructions

1. 1 Heat olive oil in a Dutch oven or heavy stockpot over medium heat; cook and stir onion and celery until tender, about 10 minutes. Add broth, potatoes, stewed tomatoes, thyme, salt, and pepper; bring to a boil. Mix vegetables and rice into broth mixture and simmer for 20 minutes.

By Donna Cambre

Ingredients

• ✓ instant rice
• ground beef sirloin
• ground beef
• egg
• onion
• green bell pepper
• mushroom
• garlic powder
• salt
• black pepper
• parmesan cheese
• spinach
• deli ham
• salami
• swiss cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a shallow roasting pan. Prepare instant rice according to package directions.
2. 2 In a large bowl, mix together ground sirloin, ground round, egg, chopped onion, green pepper, mushrooms and cooked rice. Season with garlic powder, salt and pepper.
3. 3 On clean counter top, arrange sheets of wax paper approximately 1 1/2 feet long by 1 foot wide. Place meat mixture on wax paper, and flatten into a large square, about 1/2 inch thick (the thinner the better). Sprinkle with more garlic powder, then layer with parmesan, spinach, ham, salami and Swiss cheese. Using the wax paper, roll the meat as tightly as possible while removing the wax paper as you go. Tuck the two open ends into the meatloaf itself, and with hands lightly coated in vegetable oil, shape into a loaf. While lifting with the wax paper, transfer to shallow roasting pan, then slide wax paper out from underneath.
4. 4 Bake in preheated oven for 1 hour and 10 minutes, or until meat is no longer pink and juices run clear. Allow to cool 15 minutes before serving.

By nasdaqphilaolcom

Ingredients

• ✓ instant rice
• broccoli
• butter
• celery
• onion
• garlic
• cream of mushroom soup
• cream of chicken soup
• water
• muenster cheese
• dijon mustard
• paprika
• salt
• pepper
• panko bread crumb

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
2. 2 Place broccoli and 2 tablespoons water in a large microwave-safe bowl; cover with plastic wrap and microwave on high for 5 minutes, stirring once. Drain.
3. 3 Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add celery, onion, and garlic. Cook and stir until tender, about 3 to 5 minutes.
4. 4 Stir in soups and milk and heat through.
5. 5 Add cooked vegetable mixture to broccoli in the bowl.
6. 6 Stir in shredded cheese, mustard, paprika, and pepper.
7. 7 Stir in rice until combined. spoon into prepared baking dish.
8. 8 Transfer mixture to prepared baking dish. Combine panko with remaining 1 tablespoon melted butter. Sprinkle on top
9. 9 Bake in the preheated oven until browned and bubbly, about 30 to 40 minutes.
10. 10 Enjoy!

By GMW

Ingredients

• ✓ instant rice
• black pepper
• salt
• brandy
• raisin
• pine nut
• chicken broth
• onion
• ground pork
• ground beef
• black pepper
• salt
• turkey
• tangerine juice
• orange juice
• lemon juice
• butter
• chestnut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Make a small incision on the sides of each chestnut and place in a skillet over medium heat. Cook, stirring often, until toasted. Remove from heat, peel, and chop.
3. 3 Melt 2/3 cup butter in a saucepan; mix in lemon juice, orange juice, and tangerine juice. Rub turkey inside and out with butter-juice mixture, reserving some for basting. Season turkey with salt and pepper; set aside.
4. 4 In a large skillet over medium heat, cook ground beef, ground pork, and onion until beef and pork are evenly brown and onion is tender. Drain grease. Mix in rice. Stir in toasted chestnuts, broth, remaining 1/3 cup butter, pine nuts, raisins, and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking until all liquid has been absorbed by stuffing. Fill all turkey cavities with stuffing and tie in place with kitchen twine.
5. 5 Place turkey on a rack in a roasting pan and loosely cover breast and thighs with aluminum foil. Pour about 1/4 inch water into the bottom of the pan. Maintain this level of water throughout cook time.
6. 6 Roast turkey in the preheated oven for 3 to 4 hours, brushing occasionally with remaining butter-juice mixture. Increase oven temperature to 400 degrees F (200 degrees C) during final hour of roasting and remove foil. An instant-read thermometer inserted into the thigh near the bone should read at least 165 degrees F (74 degrees C).

By Penelope Karagouni

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