Type what you have

Ingredients

• ✓ rice
• vegetable broth
• egg
• lemon
• salt
• black pepper

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

Ingredients

• ✓ rice
• chicken broth
• chicken breast
• celery
• carrot
• onion
• barley
• salt
• black pepper

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

Ingredients

• ✓ rice
• ground sirloin
• green bell pepper
• onion
• tomato
• tomato sauce
• chicken broth
• thyme
• sage
• salt
• pepper
• water

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

Ingredients

• ✓ rice
• chicken broth
• onion
• celery
• carrot
• parsley
• black pepper
• thyme
• bay leaf
• chicken
• lime juice
• lime

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

Ingredients

• ✓ rice
• black pepper
• salt
• onion powder
• rosemary
• poultry seasoning
• garlic
• celery
• carrot
• onion
• water
• black pepper
• salt
• bay leaf
• thyme
• rosemary
• garlic
• celery
• carrot
• onion
• turkey carcass

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

Ingredients

• ✓ rice
• olive oil
• onion
• bell pepper
• garlic
• tomato
• vegetable broth
• pepper
• red pepper flakes
• peanut butter
• peanut

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

Ingredients

• ✓ rice
• olive oil
• onion
• garlic
• tomato
• chicken stock
• red lentil
• bulgur
• tomato paste
• mint
• paprika
• cayenne pepper
• salt
• black pepper

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

Ingredients

• ✓ rice
• chicken broth
• water
• chicken tender
• chicken bouillon cube
• olive oil
• garlic
• cumin
• salt
• black pepper
• onion
• chicken broth
• chili powder
• avocado
• cilantro

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

Ingredients

• ✓ rice
• chicken
• vegetable blend
• water

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

Ingredients

• ✓ rice
• smoked sausage
• red bell pepper
• sweet chili garlic sauce
• pineapple

Instructions

1. 1 Cook and stir sausage and bell pepper in a large saucepan over medium-high heat until sausage is lightly browned and peppers are tender, about 5 minutes.
2. 2 Add chili garlic sauce and pineapple; cook and stir for 5 minutes.
3. 3 Serve over cooked rice.

By Hillshire FarmR Brand

Ingredients

• ✓ rice
• water
• ground beef
• tomato soup
• chili powder
• processed cheese

Instructions

1. 1 Bring water and rice 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 an oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish.
3. 3 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. Stir in the condensed tomato soup and chili powder; cook until heated through.
4. 4 Spread 1/3 of the rice into the bottom of the prepared baking dish and cover with 1/3 of the ground beef mixture. Place 2 slices of processed cheese over the meat, then cover with 2 more layers of rice and meat. Arrange the remaining 6 slices of cheese over the top.
5. 5 Bake in the preheated oven until the casserole has heated through and the cheese is bubbly and browned, about 20 minutes.

By CAMIMCC

Ingredients

• ✓ rice
• vegetable oil
• sea salt
• mixed vegetable
• chicken stock
• cheddar cheese

Instructions

1. 1 Heat oil in medium sauce pan over medium-high heat.
2. 2 Add remaining ingredients, except for cheese.
3. 3 Bring to a boil for 1 minute.
4. 4 Reduce heat to low, cover and simmer for 10 minutes, or until liquid is absorbed.
5. 5 Add cheese and stir until melted and serve immediately.

By Morton

Ingredients

• ✓ rice
• olive oil
• onion
• garlic
• water
• black bean
• cumin
• beef bouillon
• creole seasoning
• cilantro

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
2. 2 Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes.
3. 3 Gently stir Creole seasoning and cilantro into the beans and rice.

By Paula

Ingredients

• ✓ rice
• butter
• sour cream
• monterey jack cheese
• green chili
• cheddar cheese
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
2. 2 Mix rice, sour cream, Monterey jack cheese, green chiles, and salt together in the prepared casserole dish. Sprinkle Cheddar cheese over the rice mixture.
3. 3 Bake in preheated oven until hot in the center, about 30 minutes.

By bryantgal31

Ingredients

• ✓ rice
• evaporated milk
• raisin
• egg
• white sugar
• brown sugar
• custard powder
• vanilla extract
• nutmeg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2. 2 Whisk rice, evaporated milk, raisins, eggs, white sugar, brown sugar, custard powder, and vanilla extract together in a bowl; pour into the prepared dish. Sprinkle nutmeg over rice mixture.
3. 3 Bake in the preheated oven until a knife inserted into the center of pudding comes out clean, about 30 minutes.

By Cathy

Ingredients

• ✓ rice
• eggnog
• vanilla extract
• nutmeg
• salt
• half-and-half
• egg

Instructions

1. 1 Combine eggnog, rice, vanilla extract, nutmeg, and salt in a saucepan; cook and stir over medium heat until bubbling, about 5 minutes.
2. 2 Whisk half-and-half and egg together in a heatproof bowl; whisk in some of the hot eggnog mixture, whisking quickly to avoid scrambling the egg. Pour the mixture back into the saucepan; cook and stir until pudding is thick, about 5 minutes.

By WM in Vegas

Ingredients

• ✓ rice
• cooking spray
• pie crust
• peach
• heavy cream
• sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Coat a 12-cup muffin tin with cooking spray.
2. 2 Roll out pie dough onto a flat, clean surface; cut dough into 12 round circles wider than muffin cup width. Press 1 dough circle into each prepared muffin cup. Cut out round aluminum foil circles; press over dough circles and fill each with 1 tablespoon rice.
3. 3 Place crusts in the preheated oven; decrease the oven temperature to 400 degrees F (200 degrees C) and bake until crusts set and golden, about 10 minutes. Remove foil and rice. Cool crusts completely, 15 to 25 minutes.
4. 4 Meanwhile, beat heavy cream, sugar, and vanilla extract together in the bowl of a stand mixer fitted with the whisk attachment on medium speed until bubbly and frothy. Continue beating until mixture starts to thicken and lines can be seen from whisk, 2 to 3 minutes. Increase mixer speed to medium-high; beat until cream is billowy and doesn't droop when whisk is turned upside down, 30 to 60 seconds. Beat 20 seconds more if not ready, making sure not to over beat or it will curdle. Refrigerate whipped cream until ready to use
5. 5 Divide whipped cream among baked crusts; top with peaches. Chill in the refrigerator for 5 to 10 minutes.

By Melody Puls

Ingredients

• ✓ rice
• butter
• onion
• broccoli
• cream of chicken soup
• process cheese sauce
• milk

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat butter in a 10-inch skillet over medium heat. Add onion and cook until tender-crisp, stirring occasionally.
3. 3 Add broccoli to the skillet and cook until it's tender-crisp, stirring occasionally.
4. 4 Stir in rice, condensed soup, cheese sauce, and milk. Cook and stir until cheese is melted.
5. 5 Pour broccoli-rice mixture into a 2-quart shallow baking dish.
6. 6 Bake in the preheated oven until the mixture is hot and bubbling, about 30 minutes.

By Campbell's Kitchen

Ingredients

• ✓ rice
• butter
• vermicelli pasta
• water
• chicken bouillon granules
• parsley
• garlic powder
• onion powder

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes.
2. 2 Pour water over rice mixture. Stir in chicken bouillon, parsley, garlic powder, and onion powder; bring to a boil.
3. 3 Cover the saucepan, reduce heat to low, and cook until water is absorbed, about 25 minutes.

By SHORECOOK

Ingredients

• ✓ rice
• milk
• sugar
• egg
• raisin
• vanilla extract
• cinnamon

Instructions

1. 1 Place milk, rice, and sugar in a large pot. Bring to a boil. Reduce heat and simmer until rice is tender, 20 to 25 minutes.
2. 2 Beat eggs in a bowl. Add a small amount of the rice mixture to the eggs to temper them. Pour mixture into the pot; add raisins and vanilla extract. Let cook until thickened, 15 to 20 minutes more. Add more milk if pudding gets too thick. Pour into a serving bowl and sprinkle cinnamon on top.

By Rachel Sitar Tubbs

Ingredients

• ✓ rice
• vegetable oil
• pork chop
• cream of mushroom soup
• milk
• ranch salad dressing mix
• paprika

Instructions

1. 1 Heat oil in a skillet. Add pork chops; cook until browned on both sides.
2. 2 Add soup, milk, and 1/2 package salad dressing mix; heat to a boil. Cover and cook over low heat until flavors combine, about 10 minutes. Sprinkle with paprika.
3. 3 Serve with ranch-style rice.

By Campbell's Kitchen

Ingredients

• ✓ rice
• water
• onion
• beef bouillon granules
• thyme
• marjoram
• rosemary

Instructions

1. 1 Combine water, onion, bouillon, thyme, marjoram, and rosemary in a saucepan; bring to a boil. Add rice, reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, 15 to 20 minutes.

By tina122372

Ingredients

• ✓ rice
• ground beef
• red bell pepper
• orange bell pepper
• green bell pepper
• tomato sauce
• brown sugar
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat a large skillet over medium-high heat. Break ground beef into pieces and add to skillet; cook and stir until about half of the beef is browned, 3 to 5 minutes. Stir red bell pepper, orange bell pepper, and green bell pepper into the beef; continue to cook and stir until the beef is entirely browned, about 5 minutes more. Drain and discard grease.
3. 3 Mix tomato sauce and brown sugar together in a bowl; pour over the beef mixture. Stir rice into the beef mixture and stir; transfer to a 9x13-inch baking dish. Sprinkle Cheddar cheese over the mixture.
4. 4 Bake in preheated oven until the cheese is bubbling, about 30 minutes. Cool dish 5 minutes before serving.

By Paul E Hamilton

Ingredients

• ✓ rice
• vegetable oil
• ham
• onion
• hot sauce
• black-eyed pea
• salt

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add ham, onion, and hot sauce. Cook until onions are tender, about 3 minutes.
2. 2 Add undrained peas, rice, and salt. Reduce heat to medium-low, cover, and cook until heated throughout, about 5 minutes.

By justindonahue

Ingredients

• ✓ rice
• milk
• salt
• golden raisin
• egg
• white sugar
• butter
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Place cooked rice in a medium saucepan. Add 1 ½ cups milk and salt; cook and stir over medium heat until thick and creamy, 15 to 20 minutes.
3. 3 Add remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar; continue cooking, stirring continuously, until well blended, 2 to 3 minutes more.
4. 4 Remove saucepan from heat; stir in butter and vanilla extract.
5. 5 Serve warm and enjoy!
6. 6 Store your rice pudding in an airtight container in the refrigerator for about three days. Reheat thoroughly on the stove, adding more milk as-needed to retain the creamy texture.

By Jennifer Korpak Bechtel

Ingredients

• ✓ rice
• stir-fry vegetable
• cheddar cheese
• butter
• lemon juice
• chicken bouillon granules
• paprika
• black pepper
• tilapia fillet

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine cooked rice, thawed vegetables, and Cheddar cheese in a large bowl.
3. 3 Melt butter in a small saucepan over low heat; stir in lemon juice, bouillon granules, paprika, and black pepper.
4. 4 Add ½ butter mixture to rice mixture; stir to combine. Transfer rice mixture to the prepared baking dish. Place tilapia fillets in a single layer on top of rice; pour remaining butter mixture over top.
5. 5 Bake in the preheated oven until fish flakes easily with a fork, 35 to 40 minutes.

By KATHYP100

Ingredients

• ✓ rice
• ground beef
• fire-roasted diced tomato
• ketchup
• worcestershire sauce
• black pepper
• green bell pepper
• water

Instructions

1. 1 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.
2. 2 Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl.
3. 3 Stuff each green bell pepper with ground beef mixture.
4. 4 Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper.
5. 5 Cook on Low for 6 to 8 hours.

By Cooper4

Ingredients

• ✓ rice
• chicken broth
• cream of chicken soup
• water
• cheddar cheese
• pork chop
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
2. 2 Stir chicken broth, rice, cream of chicken soup, and water together with a whisk in the prepared casserole dish until smooth; add Cheddar cheese, season with salt and pepper, and stir.
3. 3 Lie pork chops into the rice mixture in a single layer; season with more black pepper.
4. 4 Bake in preheated oven until rice in the middle of the dish is tender and pork chops are golden brown, about 80 minutes.

By Miss Annette

Ingredients

• ✓ rice
• cooking spray
• ground beef
• onion
• water
• mushroom
• brown gravy
• egg

Instructions

1. 1 Grease a large skillet with cooking spray and heat over medium heat.
2. 2 Divide ground chuck into four equal portions; form into patties.
3. 3 Fry patties in the hot skillet until they begin to firm, are hot, and are slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove patties to a plate, retaining drippings in the skillet.
4. 4 Stir onion and water into reserved drippings. Reduce heat to low and cook until onion is slightly softened, about 5 minutes. Add mushrooms; cook and stir until mushrooms are cooked through, about 5 minutes more.
5. 5 Pour gravy over onion-mushroom mixture; stir. Cook until gravy is hot, about 5 minutes. Gently lie patties into gravy; simmer until reheated through.
6. 6 While patties simmer in gravy, grease a separate skillet with cooking spray and heat over medium heat. Fry eggs in the hot skillet until whites are opaque, but yolks remain runny, 2 to 3 minutes.
7. 7 Divide cooked rice between four plates. Top each rice portion with a beef patty and cover each patty with an egg. Pour gravy equally over each portion.

By INA

Ingredients

• ✓ rice
• green pepper
• ground beef
• celery
• onion
• tomato sauce
• salt
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain.
3. 3 Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl.
4. 4 Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture.
5. 5 Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers.
6. 6 Bake in preheated oven until heated through, about 30 minutes.

By Ali Milligan