Type what you have

Ingredients

• ✓ rice
• milk
• rice flour
• white sugar
• applesauce
• baking powder
• vegetable oil

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

Ingredients

• ✓ rice
• vegetable oil
• egg
• green onion
• soy sauce

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Spread rice in a flat layer in hot oil; cook until crispy on the bottom, 2 to 3 minutes.
2. 2 Stir egg into rice until scrambled, about 2 minutes more. Sprinkle green onions on top and season with soy sauce.

By caquilter

Ingredients

• ✓ rice
• water
• peach
• peach preserves
• vanilla bean paste
• salt
• coconut oil
• pecan
• sugar
• cinnamon
• heavy cream

Instructions

1. 1 Combine water, peaches, rice, peach preserves, vanilla bean paste, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 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 15 minutes, then release remaining pressure using the quick-release method.
3. 3 Melt coconut oil in a skillet over medium heat. Add pecans, sugar, and cinnamon. Cook and stir until pecans are toasted, 2 to 3 minutes.
4. 4 Stir pecan mixture into the rice. Divide mixture into 4 serving bowls and top each bowl with 1 tablespoon cream. Serve immediately.

By thedailygourmet

Ingredients

• ✓ rice
• chana dal
• black lentil
• split yellow lentil
• water
• red chile pepper
• salt
• cumin seed
• cooking oil

Instructions

1. 1 Combine chana dal, urad dal, rice, and moong dal in a large bowl; cover with several inches of cool water. Soak 8 hours to overnight.
2. 2 Grind soaked dal-rice mixture, chile peppers, and salt into a paste using a mortar and pestle; transfer to a bowl. Add enough water to make a batter just thin enough to spread; stir in cumin seeds.
3. 3 Heat a griddle (or a tawa) over medium heat; lightly grease with oil around edges and in the middle. Ladle some batter on the griddle; spread into a thin circle using the back of the ladle or a large spoon. Cook about 3 minutes, then flip. Cook about 3 minutes more; transfer to a plate and serve immediately. Adas are best eaten hot off the griddle. Repeat with remaining batter.

By SUSMITA

Ingredients

• ✓ rice
• butter
• cucumber
• carrot
• tomato
• garlic
• ham
• egg
• salt
• black pepper
• cooking spray
• parsley

Instructions

1. 1 Melt 1/2 the butter in a skillet over medium heat. Add cucumber, carrots, tomato, and garlic. Cook and stir until vegetables are tender, about 10 minutes. Add rice and ham; cook and stir until heated through and well combined, about 10 minutes. Transfer rice mixture to a bowl.
2. 2 Beat eggs, salt, and pepper together in a medium bowl. Heat remaining butter in the same skillet over medium heat. Pour in the egg mixture; swirl to coat the bottom of the skillet. Cook until edges are mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes.
3. 3 Place the rice mixture on top of the omelet. Fold omelet over the rice using a spatula and wrap into a cocoon shape. Place on a plate; sprinkle parsley on top.

By Jora

Ingredients

• ✓ rice
• water
• chili bean
• tomato sauce
• water
• sour cream
• corn chip
• mexican cheese blend

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

Ingredients

• ✓ rice
• water
• sugar
• sweetened condensed milk
• milk

Instructions

1. 1 Bring water, rice, and sugar 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, 15 to 20 minutes.
2. 2 Mix cooked rice, sweetened condensed milk, and milk in a large bowl. Fill ice pop molds with mixture. Freeze until solid, at least 2 hours.

By Charlie cheesecake

Ingredients

• ✓ rice
• ground beef
• kidney bean
• picante sauce
• paprika
• chili powder
• red pepper flakes
• cheddar cheese

Instructions

1. 1 Cook the rice according to package directions.
2. 2 Place the ground beef in a large skillet over medium high heat. Saute for 5 to 10 minutes, or until browned and crumbly. Drain well and transfer meat to a large pot over low heat. Add the rice, beans, picante sauce, paprika, chili powder and crushed red pepper flakes. Stir well and let simmer for 20 minutes. Stir in cheese and let simmer for 10 more minutes.

By Melissa Cazun

Ingredients

• ✓ rice
• ground beef
• onion
• tomato
• water
• taco seasoning
• mexican cheese blend
• lettuce

Instructions

1. 1 Heat a large skillet over medium heat; cook and stir beef and onion until beef is browned, about 5 minutes. Drain. Stir tomatoes, water, rice, and taco seasoning into beef mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, about 25 minutes. Top with Mexican cheese blend and lettuce before serving.

By Amanda

Ingredients

• ✓ rice
• flour tortilla
• chicken breast
• pinto bean
• pico de gallo
• mexican blend cheese
• avocado
• jalapeno pepper
• avocado ranch dressing

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker.
3. 3 Prepare chicken strips according to package directions.
4. 4 Prepare rice according to package directions.
5. 5 Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing.

By Uncle Ben's

Ingredients

• ✓ rice
• vegetable oil
• pork chop
• salt
• water
• tomato sauce
• taco seasoning mix
• red bell pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium-high heat. Add pork chops, in batches if necessary; cook until browned on both sides, about 5 minutes. Transfer chops to a 9x13-inch baking dish; season with salt.
3. 3 Pour rice around chops. Combine water, tomato sauce, and taco seasoning in a bowl; pour over chops and rice. Cover the baking dish with aluminum foil.
4. 4 Bake in the preheated oven until rice is tender and liquid is mostly absorbed, about 1 hour. Remove foil; top with bell pepper and Cheddar cheese. Continue baking until cheese is melted, about 15 minutes more.

By Kristi W

Ingredients

• ✓ rice
• water
• taco seasoning
• tomato powder
• chicken breast
• garlic salt
• black pepper
• butter
• salsa
• black bean
• corn

Instructions

1. 1 Combine rice, water, taco seasoning, and tomato powder in a 7x3-inch cake pan or oven-safe bowl. Stir to ensure rice is covered.
2. 2 Toss chicken breast pieces with garlic salt and black pepper in a bowl.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter. Add salsa and chicken; stir to combine. Pour black beans and corn into separate small silicone bowls. Place bowls on opposite sides of the Instant Pot, nestling the chicken between them. Place elevated trivet into the Instant Pot. Set the container of rice on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 11 minutes. Unlock and remove the lid. Remove rice from trivet. Remove trivet. Blend corn and black beans with the chicken.
5. 5 Add equal amounts of rice to 4 serving bowls. Top with chicken mixture.

By thedailygourmet

Ingredients

• ✓ rice
• water
• tomato
• onion
• garlic
• chicken bouillon granules
• vegetable oil
• salt
• cotija cheese
• parsley

Instructions

1. 1 Bring water to a boil in a pot. Add rice, reduce heat to low, and cover with a lid. Simmer until rice is nearly tender, about 15 minutes.
2. 2 Heat a skillet over medium heat. Add tomatoes and roast until evenly charred, 5 to 7 minutes. Remove skin and transfer to a blender. Add onion, garlic, and bouillon. Process tomato mixture until smooth.
3. 3 Heat oil in a small saucepan over medium heat. Pour tomato mixture into hot oil; cook and stir until flavors incorporate, 3 to 5 minutes. Add to the saucepan with the rice. Season with salt and cover with a lid. Continue cooking over low heat until rice is soft, 7 to 10 minutes more. Remove from heat. Sprinkle Cotija cheese and parsley on top, cover with a lid, and let sit 10 minutes before serving.

By María Vázquez

Ingredients

• ✓ rice
• olive oil
• onion
• salt
• cumin
• black pepper
• water
• tomato sauce
• chicken bouillon
• serrano pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.

By viv85e

Ingredients

• ✓ rice
• cooking spray
• olive oil
• onion
• garlic
• ground beef
• taco seasoning mix
• mixed vegetables
• kidney bean
• cheddar cheese
• salsa
• kalamata olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a casserole dish with cooking spray.
2. 2 Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is tender, about 5 minutes; add ground beef and continue to cook while breaking beef into small pieces with a wooden spoon until the beef is completely browned, 5 to 7 minutes. Season beef mixture with the taco seasoning mix.
3. 3 Stir beef mixture, rice, vegetables, kidney beans, 1 cup Cheddar cheese, salsa, and olives together in the prepared casserole dish. Sprinkle remaining cheese over the mixture.
4. 4 Bake in preheated oven until the cheese is melted and the dish is hot in the center, about 30 minutes.

By Sheryl Cole

Ingredients

• ✓ rice
• chorizo sausage
• onion
• garlic
• chicken broth
• black bean
• fire-roasted tomato
• zucchini
• corn
• italian seasoning
• parmesan cheese

Instructions

1. 1 In a Dutch oven over medium heat, brown sausage (10 to 12 minutes).
2. 2 Add onion and garlic. Continue cooking, stirring occasionally, until onion is softened (4 to 5 minutes).
3. 3 Add remaining ingredients except Parmesan cheese.
4. 4 Reduce heat to low; continue cooking 12 to 15 minutes.
5. 5 Scoop into individual bowls and sprinkle with 1 tablespoon Parmesan cheese. Refrigerate leftovers.

By Uncle Ben's

Ingredients

• ✓ rice
• chicken breast
• tomato
• black bean
• corn kernel
• red bell pepper
• poblano pepper
• chili powder
• cumin
• garlic
• monterey jack cheese
• jalapeno pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat oven to 400 degrees. Spread rice in a shallow 3-quart casserole. Top with chicken.
3. 3 In a bowl combine tomatoes, beans, corn, peppers, seasonings and garlic; pour over chicken.
4. 4 Top with cheese and optional jalapeño.
5. 5 Bake for 45 minutes.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ rice
• ground beef
• taco seasoning mix
• water
• chili powder
• salt
• garlic salt
• black pepper
• tomato sauce
• red bell pepper
• colby jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
3. 3 Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
4. 4 Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

By Jasgirl

Ingredients

• ✓ rice
• vegetable oil
• corn kernel
• poblano pepper
• onion
• pea
• garlic
• carrot
• water
• milk
• butter
• chicken bouillon granules

Instructions

1. 1 Heat the oil in a large saucepan over medium-high heat; cook the corn kernels in the hot oil until tender, about 5 minutes. Stir the poblano pepper, onion, peas, garlic, and carrot into the corn; cook and stir another 5 minutes.
2. 2 Pour the water and milk into the mixture; bring to a boil. Allow the butter to melt into the boiling mixture. Add the rice and stir. Season with chicken bouillon; cover the saucepan, reduce heat to medium-low, and simmer the mixture until all the liquid is absorbed and the rice is tender, about 20 minutes.

By gem

Ingredients

• ✓ rice
• water
• corn niblet
• olive oil
• black bean
• chickpea
• garlic
• cheddar cheese
• all-purpose flour
• red pepper flakes
• all-purpose flour
• cajun seasoning
• red pepper flakes
• olive oil

Instructions

1. 1 Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir corn into hot rice.
2. 2 Heat 1 tablespoon oil in a skillet over medium heat; cook and stir black beans, chickpeas, and garlic until warmed, 3 to 5 minutes.
3. 3 Combine rice mixture and bean mixture in a large bowl. Stir Cheddar cheese, 1/3 cup flour, and a pinch of red pepper flakes into rice-bean mixture into a thick mixture; form into patties.
4. 4 Mix about 1/4 cup flour, Cajun seasoning, and a pinch of red pepper flakes in a small bowl. Coat each patty in flour mixture.
5. 5 Heat 1 tablespoon oil in a skillet over medium heat; pan-fry patties until golden brown, about 5 minutes per side.

By claudia

Ingredients

• ✓ rice
• water
• tomato
• red wine vinegar
• garlic
• cumin
• chili powder
• salt
• oregano
• black pepper
• canola oil
• black bean
• corn

Instructions

1. 1 Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. 2 Mix tomatoes, vinegar, garlic, cumin, chili powder, salt, oregano, and black pepper together in a bowl. Whisk oil into tomato mixture to make a dressing.
3. 3 Stir rice, black beans, and corn together in a bowl; toss with dressing until well-coated.

By Chelsea

Ingredients

• ✓ rice
• vegetable oil
• onion
• green bell pepper
• water
• red chile sauce
• sweet corn
• lemon juice
• salt
• sirloin
• tomato sauce
• cumin
• monterey jack cheese

Instructions

1. 1 Add oil to a medium saucepan. Stir in rice, and cook over medium heat until rice begins to have a golden color, about 5 minutes. Add 1/2 cup onion and 1/2 cup green pepper; cook and stir for 1 minute. Stir in water and half of the chili sauce. Bring to boil. Mix in corn, lemon juice, and 1/2 teaspoon salt. Cover, and simmer over low heat for 20 minutes.
2. 2 Meanwhile, saute beef with remaining 1/2 cup onion and 1/2 cup green pepper until meat loses pink color and vegetables are tender.
3. 3 Add remaining chili sauce, tomato sauce, cumin, and 1/2 teaspoon salt. Simmer uncovered 15 minutes.
4. 4 Turn rice onto a platter, and fluff with a fork. Sprinkle with cheese, and top with beef mixture. Serve immediately.

By CHRISTYJ

Ingredients

• ✓ rice
• ground beef
• water
• taco seasoning
• vegetable oil
• water
• salsa
• onion
• garlic
• green bell pepper
• mexican cheese blend
• nacho cheese-flavored tortilla chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 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. Stir 3/4 cup water and taco seasoning into ground beef; simmer until water has evaporated, about 5 minutes.
3. 3 Heat vegetable oil in a separate skillet over medium heat; cook and stir rice in hot oil until fragrant and golden brown, about 5 minutes. Add 1 cup water, salsa, onion, and garlic; bring to a boil. Lower heat, cover the skillet, and simmer until rice is tender and liquid is absorbed, about 15 minutes. Stir ground beef mixture into rice mixture until well combined.
4. 4 Spoon a layer of ground beef-rice mixture into each bell pepper; top with a layer of Mexican cheese and a layer of nacho cheese-flavored tortilla chips. Repeat layering ingredients into bell peppers, ending with a Mexican cheese layer. Arrange stuffed peppers in a 9x9-inch baking dish.
5. 5 Bake in the preheated oven until bell peppers are tender and cheese is lightly browned, about 30 minutes.

By booyachic

Ingredients

• ✓ rice
• salt
• green bell pepper
• olive oil
• onion
• black bean
• chili-style diced tomato
• chili powder
• garlic salt
• cumin
• salt
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water and 1 tablespoon salt to a boil. Add green bell peppers and cook until slightly softened, 3 to 4 minutes. This will prevent the bell peppers from becoming crispy as they bake.
3. 3 Drain bell peppers and arrange cut-side up in a 9x9-inch baking dish.
4. 4 Heat olive oil in a skillet over medium heat. Add onion; cook and stir until softened, 5 to 10 minutes.
5. 5 Transfer cooked onion into a large bowl; add rice, black beans, and tomatoes. Stir in chili powder, garlic salt, cumin, and 1/2 teaspoon salt until well combined. Fold in 1 1/2 cups Mexican cheese blend.
6. 6 Spoon rice mixture evenly into bell peppers; sprinkle with remaining Mexican cheese blend.
7. 7 Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

By donnam

Ingredients

• ✓ rice
• cooking spray
• water
• ground beef
• onion
• garlic
• taco seasoning
• refried bean
• cheddar cheese
• cottage cheese
• flour tortilla
• sour cream
• red enchilada sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes with cooking spray.
2. 2 Bring 1 1/2 cups water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is almost tender and liquid is absorbed, 15 to 20 minutes.
3. 3 Meanwhile, 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 excess grease, then stir in onion and garlic until thoroughly combined. Stir remaining 1 cup water and taco seasoning into beef mixture; bring to a boil. Reduce heat to low and simmer until thickened, about 5 minutes.
4. 4 Gently stir in rice and continue cooking, stirring often, until liquid is absorbed. Mix refried beans, 1 cup Cheddar cheese, and cottage cheese into filling; stir until well combined.
5. 5 Spread about 1/2 cup filling in a line down the center of each tortilla and roll up to enclose filling. Place 5 rolled tortillas, seam-side down, into the bottom of each prepared baking dish.
6. 6 Stir together sour cream and enchilada sauce in a bowl until combined. Pour 1/2 of the sauce down the center of each dish; sprinkle with remaining 1 cup Cheddar cheese.
7. 7 Bake in the preheated oven until cheese is melted and filling is hot, 20 to 25 minutes.

By awhita11

Ingredients

• ✓ rice
• pork rib
• salt
• black pepper
• bacon
• onion
• serrano pepper
• chicken broth
• tomato sauce
• black bean
• pinto bean
• nopalitos
• avocado
• cilantro

Instructions

1. 1 Sprinkle pork with salt and black pepper. Cook bacon in a large Dutch oven over medium heat until crisp and well browned; transfer to paper towel-lined plate, reserving 1/4 cup drippings in pot.
2. 2 Brown pork pieces in bacon drippings over medium-high heat, 3 to 5 minutes per side. Work in batches; transfer browned pieces to a plate as they brown. Transfer all pieces back to pot, along with accumulated juices. Stir in onion, serrano pepper, broth, and tomato sauce. Bring to a boil, then reduce heat to medium-low or low to maintain a low simmer. Simmer, covered, 1 hour.
3. 3 Stir in beans and cactus; simmer, uncovered, until heated through, 20 minutes more. Stir in bacon. Serve over rice and garnish with avocado and cilantro.

By Allrecipes Member

Ingredients

• ✓ rice
• olive oil
• chicken breast
• chicken broth
• corn
• black bean
• tomato
• green chili
• seasoning salt
• chili powder
• garlic powder
• mexican cheese blend
• cilantro

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Add chicken and saute until edges are lightly browned, 3 to 4 minutes. Cancel Saute mode and transfer chicken to a plate.
2. 2 Pour chicken broth into the pot; scrape the bottom of the pot to loosen any browned bits with a spoon. Add corn, black beans, diced tomatoes with green chilies and their juices, rice, seasoning salt, chili powder, and garlic powder. Place chicken pieces on top of rice mixture.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 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 1 more minute. Unlock and remove the lid.
5. 5 Open the lid and stir chicken and rice. Serve in bowls topped with shredded Mexican cheese and chopped cilantro.

By fabeveryday

Ingredients

• ✓ rice
• chicken stock
• chicken leg
• carrot
• onion
• celery
• cilantro
• garlic
• mint
• salt
• black pepper
• avocado
• serrano pepper
• lime

Instructions

1. 1 Bring stock to a boil in a large pot over high heat. Add chicken legs; return to a boil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam that forms on the surface. Add carrots, onion, celery, cilantro, garlic, and mint.
2. 2 Cover pot and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. Remove chicken from the pot; discard skin and bones. Shred meat using 2 forks.
3. 3 Return chicken meat to the pot and season with salt and pepper. Add rice. Let chicken and rice warm up, about 5 minutes. Remove from heat and pour soup into serving bowls. Top with avocado and serrano peppers and squeeze in lime juice.

By Josefina Mijares

Ingredients

• ✓ rice
• water
• butter
• sweet yellow onion
• garlic
• chili powder
• paprika
• cumin
• black pepper
• cayenne pepper
• clove
• nutmeg
• black bean
• tomato sauce
• cilantro
• flour tortilla

Instructions

1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent, 5 to 6 minutes. Add remaining 1 tablespoon butter and let melt. Stir in chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg; cook, stirring often, for 2 more minutes.
3. 3 Stir in black beans and tomato sauce, then bring to a simmer. Reduce the heat to low and cook until flavors blend, about 10 minutes. Remove from the heat and stir in cilantro. Let sit until cilantro wilts, about 5 minutes.
4. 4 Fill warm tortillas with bean mixture and rice.

By Bobikel

Ingredients

• ✓ rice
• olive oil
• garlic
• tomatillo
• black bean
• fire roasted tomato
• cumin
• ancho chile powder
• salt
• whole grain brown rice
• tortilla chip
• monterey jack cheese
• radish
• cilantro

Instructions

1. 1 Preheat oven to 375 degrees F.
2. 2 Heat oil in large skillet over medium-high heat. Add garlic and cook until aromatic, about 30 seconds. Add tomatillos and cook, stirring often, until tender, about 5 minutes. Stir in black beans, tomatoes, cumin, ancho powder, salt, and cook, smashing beans and tomatoes with a spoon, until warmed through, 5 minutes. Add brown and Spanish rice. Bring to boil, then reduce heat and simmer until rice is tender and warmed through, 2 minutes. Remove from heat.
3. 3 Spread 1 1/2 cups of rice mixture into a 9x13-inch baking dish. Sprinkle with 1/2 cup chips. Repeat process with remaining rice mixture and chips. Top with cheese and bake in preheated oven until cheese is melted and bubbling, about 15 minutes.
4. 4 Top with radishes and cilantro. Serve immediately.

By Uncle Ben's