Type what you have

Ingredients

• ✓ white rice
• water
• bacon
• egg
• yellow onion
• pea
• green onion
• soy sauce

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 is absorbed, 20 to 25 minutes.
2. 2 Place bacon in a large skillet and cook over medium-high heat, occasionally turning, until evenly browned, about 10 minutes. Transfer bacon slices to a paper towel-lined plate to drain and crumble into bite-size pieces; reserve rendered bacon fat in the skillet.
3. 3 Cook and stir eggs in the same skillet over medium heat until slightly set, 1 to 3 minutes. Stir yellow onion, peas, green onion, and 1 1/2 teaspoons soy sauce into eggs; cook and stir until yellow onion is translucent, about 5 minutes more. Reduce heat to low; stir rice, crumbled bacon, and remaining soy sauce into egg mixture until well-combined and heated through, 1 to 3 minutes.

By Anna J

Ingredients

• ✓ white rice
• water
• milk
• white sugar
• cinnamon
• nutmeg
• clove

Instructions

1. 1 Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread rice onto a platter and allow to cool in refrigerator 8 hours or overnight.
2. 2 Stir together 2 cups of the rice and 1 cup milk in each of two microwave-safe bowls. Cook in microwave on high until hot but not boiling, about 5 minutes.
3. 3 Combine the sugar, cinnamon, nutmeg, and cloves in a sealable bag; shake to mix. Divide the mixture between the two bowls of rice; stir through.

By Nonei

Ingredients

• ✓ white rice
• egg
• basil
• milk
• salt
• black pepper
• butter

Instructions

1. 1 Mix rice, egg, basil, milk, salt, and pepper together in a bowl.
2. 2 Melt butter in a skillet over medium heat. Scoop rice mixture into the skillet in two equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue to cook until browned on the other side, about 2 more minutes.

By Lauren

Ingredients

• ✓ white rice
• brown rice
• ham
• ketchup
• processed cheese
• egg
• salt
• pepper
• parsley

Instructions

1. 1 Heat a skillet over medium heat; coat with cooking spray. Add cooked rice, ham, 2 tablespoons ketchup, and cheese; cook and stir until well combined and heated through, about 8 minutes. Transfer to a serving bowl; shape into an oval.
2. 2 Beat eggs, salt, and black pepper together in a bowl. Heat a small skillet over medium heat; coat with cooking spray. Add egg mixture; cook until eggs start to set. Lift edges, letting uncooked portion run underneath. Gently fold eggs, using a spatula, into a cocoon shape. Remove from heat when eggs are completely set.
3. 3 Place omelet on top of rice; run a knife lengthwise through top layer of omelet to open like a butterfly and drape over rice. Top with remaining 1 tablespoon ketchup; sprinkle with parsley.

By S Leigh

Ingredients

• ✓ white rice
• green cardamom
• milk
• butter
• sugar
• butter
• cinnamon

Instructions

1. 1 Crush cardamom seeds with a rolling pin until very fine; place in a deep heavy pan. Add milk, rice, and 1 cup butter; cook over medium heat, while slowly stirring, for 90 minutes. Reduce heat if necessary to prevent milk from boiling or overheating. Stir in sugar; continue cooking until thickens, about 15 minutes more.
2. 2 Pour rice mixture into a serving bowl. Add 3 tablespoons butter on top; let melt. Dust with cinnamon. Serve warm or cold.

By MaryBeth B

Ingredients

• ✓ white rice
• black bean
• green chile
• cilantro
• lime zest
• lime juice
• salt
• butter
• egg
• red enchilada sauce
• black pepper
• cilantro
• tortilla strip

Instructions

1. 1 Cook black beans and green chiles in a small saucepan over medium-low heat until warmed through, about 5 minutes.
2. 2 Meanwhile, stir 1/3 cup cilantro, lime zest, lime juice, and 1/4 teaspoon salt into the cooked rice. Cover and keep warm until ready to serve.
3. 3 Heat butter in a large nonstick skillet over medium heat. Add eggs to skillet. Pour enchilada sauce around yolks, slightly combining with the whites, but being careful not to break yolks. Sprinkle with remaining salt and the pepper. Cook, covered, until whites are set but yolks are still runny, about 3 minutes.
4. 4 In 4 separate bowls layer rice, beans, and eggs. Top with more cilantro. Serve with tortilla chips.

By dinehaus

Ingredients

• ✓ white rice
• water
• egg
• milk
• salt
• pepper
• chive
• onion flake
• butter

Instructions

1. 1 Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool.
2. 2 Whisk together the eggs and milk in a large bowl. Stir in the cooked rice, salt, pepper, and chives or onions, if desired.
3. 3 Melt the butter in a skillet over medium high heat. Using a 1/2 cup measure, spoon pancake shaped scoops of rice mixture into hot skillet. Cook until golden brown, about 3 to 4 minutes per side.

By Jen R

Ingredients

• ✓ white rice
• olive oil
• onion
• green bell pepper
• celery
• garlic
• black bean
• salt
• black pepper

Instructions

1. 1 Heat oil in a frying pan over medium heat. Add onion, bell pepper, celery, and garlic and saute until softened, 5 to 7 minutes. Stir in black beans with their juices, salt, and pepper. Saute until some of the liquid evaporates, 3 to 5 minutes. Stir in rice.
2. 2 Cover and let simmer until vegetables are soft and flavors have melded, about 15 minutes.

By Nat May

Ingredients

• ✓ white rice
• coconut oil
• tomato
• onion
• garlic
• scotch bonnet pepper
• sardine
• soybean oil
• salt
• black pepper

Instructions

1. 1 Melt coconut oil in a skillet over medium heat; add tomato, onion, garlic, and scotch bonnet chile pepper. Cook and stir tomato mixture until onion is almost translucent, about 5 minutes.
2. 2 Pour sardines and soybean oil into tomato-onion mixture; mash fish with a fork until incorporated. Cover skillet, reduce to low, and cook until sardines are heated through, about 3 minutes. Season with salt and pepper. Serve sardine mixture over rice.

By SJames456

Ingredients

• ✓ white rice
• olive oil
• chicken thigh
• onion
• dashi stock
• dashi powder
• soy sauce
• mirin
• brown sugar
• egg

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add chicken and cook until beginning to brown, about 5 minutes. Add onion; cook and stir until onion is translucent, about 5 minutes.
2. 2 Pour in stock, then whisk in soy sauce, mirin, and brown sugar; stir until sugar dissolves. Bring to a boil, then lower heat and simmer until slightly reduced, about 10 minutes.
3. 3 Whisk eggs in a bowl until well-beaten, then pour into the hot stock mixture. Cover the skillet, reduce the heat, and steam until egg is cooked, about 5 minutes. Remove from the heat.
4. 4 Divide rice among 4 deep soup bowls and top with equal amounts of the soup mixture.

By User

Ingredients

• ✓ white rice
• chickpea
• urad dal
• toor dal
• red onion
• hot red pepper flake
• curry leaf
• asafoetida powder
• salt
• water
• ghee

Instructions

1. 1 Combine rice and all dals in a bowl of cold water; soak for 45 minutes. Rinse several times and drain. Grind into a coarse meal.
2. 2 Add onion, pepper flakes, curry leaves, asafoetida powder, and salt. Slowly add water and stir until smooth. Let sit in a warm place until is starts to ferment, at least 45 minutes, but ideally longer.
3. 3 Grease a frying pan with melted ghee and set over medium heat. Ladle some batter into the pan; spread it thinly and evenly into a circular shape and drizzle with more ghee. Cook until golden brown, 5 to 8 minutes, flipping halfway through. Repeat to cook remaining adai dosa.

By Allrecipes Member

Ingredients

• ✓ white rice
• water
• white sugar
• active dry yeast
• egg
• raisin
• salt
• vanilla extract
• cinnamon
• nutmeg
• all-purpose flour
• cashew
• oil
• confectioners' sugar

Instructions

1. 1 Combine water and sugar in a small bowl. Add yeast and let stand until foamy, about 10 minutes. Add rice and stir well. Cover with plastic wrap and leave at room temperature, about 10 minutes.
2. 2 Lightly mash the rice mixture, leaving some grains intact. Stir in eggs, raisins, salt, vanilla extract, cinnamon, and nutmeg. Mix in flour and cashews until well incorporated. Cover and let rise in a warm place for 1 hour.
3. 3 Heat enough oil in a large saucepan to cover the beignets. Drop spoonfuls of batter into the hot oil; cook until browned, turning once, about 5 minutes. Drain on paper towels. Promptly sprinkle with confectioners' sugar.

By Gabrielle in DC

Ingredients

• ✓ white rice
• garlic
• water
• salsa

Instructions

1. 1 Combine the rice with the garlic in a large saucepan. Pour water and salsa into the rice mixture. Bring the water to a full boil and then reduce the temperature to simmer. Simmer for 20 minutes or until the rice is tender. Fluff the rice when finished.

By Linda Correia

Ingredients

• ✓ white rice
• oil
• onion
• chicken broth
• picante sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large, heavy skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes.
3. 3 Add rice; cook and stir until rice begins to turn golden brown.
4. 4 Stir in chicken broth and picante sauce.
5. 5 Reduce heat, cover, and simmer until liquid has been absorbed, about 15 to 20 minutes.

By Angela Sims

Ingredients

• ✓ white rice
• skim milk
• cinnamon stick
• coconut milk
• sugar
• vanilla extract

Instructions

1. 1 Blend 2 cups skim milk, rice, and cinnamon sticks in a blender on low speed until rice and cinnamon are slightly chopped. Increase speed to high and blend until rice is very small and cinnamon sticks are crushed, 2 to 3 minutes. Pour rice mixture into a sealable container and cover tightly. Refrigerate for 24 hours.
2. 2 Strain rice mixture through a fine sieve into a bowl. Discard rice and cinnamon sticks. Stir remaining 6 1/2 cups milk, coconut milk, sugar, and vanilla extract into rice mixture until sugar is dissolved. Refrigerate until chilled.

By Rachel Michelle

Ingredients

• ✓ white rice
• water
• almond
• cold brew concentrate
• blue agave nectar
• ice cube
• cinnamon stick

Instructions

1. 1 Combine rice, water, and almonds in a blender. Blend the mixture until well combined, about 2 minutes. The mixture will be coarse.
2. 2 Strain mixture through a fine sieve or cheesecloth into a pitcher; discard solids. Stir in cold brew concentrate and blue agave.
3. 3 Serve over ice. Garnish with cinnamon sticks.

By Jamie Justice Yost

Ingredients

• ✓ white rice
• canola oil
• onion powder
• garlic powder
• water
• tomato sauce

Instructions

1. 1 Heat canola oil in a skillet over medium-high heat; season with onion powder and garlic powder. Stir in rice and cook until golden, 2 to 4 minutes.
2. 2 Stir in water and tomato sauce; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, about 15 minutes.

By PattyBluebird

Ingredients

• ✓ white rice
• water
• cinnamon stick
• almond
• sweetened condensed milk
• ice

Instructions

1. 1 Bring 4 cups water to a boil. Add cinnamon sticks and let steep for 10 minutes.
2. 2 Combine rice and almonds in a blender; blend to the consistency of sand. Transfer to a bowl and mix in cinnamon water. Cover and let sit for 6 hours.
3. 3 Strain mixture through a fine-mesh sieve twice. Save cinnamon sticks but discard almond and rice solids. Add 6 cups cold water, sweetened condensed milk, and cinnamon sticks. Serve over ice.

By Suzie Lopez O'Connor

Ingredients

• ✓ white rice
• almond
• coconut
• water
• coconut milk
• sweetened condensed milk
• water
• ice

Instructions

1. 1 Place rice, almonds, and coconut flakes into a food processor. Process until ground to the consistency of sand. Pour rice mixture into a bowl and stir in boiling water. Cover and rest for 6 hours or overnight.
2. 2 Strain rice mixture through a sieve twice, discarding ground rice, almonds, and coconut. Stir in coconut milk and sweetened condensed milk. Stir in cold water and serve over ice.

By Suzie Lopez O'Connor

Ingredients

• ✓ white rice
• water
• cinnamon stick
• whole milk
• evaporated milk
• sugar
• ground cinnamon

Instructions

1. 1 Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
2. 2 Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes.
3. 3 Serve warm or cold. Sprinkle each portion with ground cinnamon.

By rorozco

Ingredients

• ✓ white rice
• cinnamon stick
• water
• sweetened condensed milk
• milk
• vanilla extract
• ice cube
• cold brew coffee
• artificial sweetener

Instructions

1. 1 Combine rice, cinnamon sticks, and water in a container and let sit for 2 hours.
2. 2 Drain rice and cinnamon sticks, but save the water. Combine rice and cinnamon sticks in a food processor or powerful blender. Process or blend until mixture resembles coarse sand.
3. 3 Place rice mixture back into soaking water and let sit for 2 hours, stirring occasionally.
4. 4 Strain rice mixture through a fine sieve into a container. Add sweetened condensed milk, milk, and vanilla extract. Stir until well combined and refrigerate horchata until ready to use.
5. 5 Fill a tall glass with ice cubes and pour equal amounts of cold coffee and horchata into the glass. Add sweetener to taste.

By Yoly

Ingredients

• ✓ white rice
• water
• chicken breast
• monterey jack cheese
• cheddar cheese
• cream of chicken soup
• cream of mushroom soup
• onion
• mild salsa

Instructions

1. 1 Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
2. 2 Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. 4 In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
5. 5 Bake in preheated oven for about 40 minutes, or until bubbly.

By Gweneth

Ingredients

• ✓ white rice
• ground beef
• water
• red bell pepper
• garlic
• corn tortilla
• salsa
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
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 cooked rice, water, bell pepper, and garlic to the beef in the skillet; stir and cook until heated through, 3 to 5 minutes. Spoon onto tortillas and roll to close. Place taquitos tightly against each other in an 8x12-inch baking pan. Pour salsa over and top with Cheddar cheese.
4. 4 Bake in the preheated oven until bubbly, about 25 minutes.

By Fuzzi

Ingredients

• ✓ white rice
• poblano pepper
• chicken broth
• onion
• garlic
• vegetable oil
• epazote leaves
• salt

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet.
2. 2 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
3. 3 Combine 4 poblano peppers, 1 cup chicken broth, onion, and garlic in a blender; blend until smooth.
4. 4 Heat oil in a saucepan over medium heat and fry the rice, stirring continuously, until evenly browned, 3 to 5 minutes. Add poblano chile mixture and remaining 2 1/2 cups chicken broth, epazote, and salt. Bring to a boil, cover, reduce heat to low, and cook until rice is soft and all the liquid has been absorbed, 20 to 25 minutes.
5. 5 Slice remaining poblano chile and serve as a garnish with the rice.

By Josefina Pérez

Ingredients

• ✓ white rice
• vegetable oil
• onion
• green pepper
• water
• tomato
• green chile
• chili powder
• salt

Instructions

1. 1 Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
2. 2 Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

By JOHN MAC

Ingredients

• ✓ white rice
• water
• vegetable oil
• water
• flat-leaf parsley
• onion
• garlic
• mushroom
• jalapeno pepper
• chicken bouillon granules

Instructions

1. 1 Combine hot water and rice in a bowl and soak for 15 minutes. Rinse until water runs clear and drain very well.
2. 2 Heat oil in a saucepan over medium heat. Add rice and cook, stirring constantly, until translucent, about 5 minutes.
3. 3 Combine 1 cup water, parsley, onion, and garlic in a blender. Process until smooth. Pour through a strainer into the saucepan with the rice and bring to a boil for 3 minutes. Add mushrooms and jalapeno peppers. Boil until slightly tender, about 2 minutes more.
4. 4 Stir remaining 3 cups water and chicken bouillon into in the saucepan with the rice. Bring back to a boil, reduce heat, and cover. Simmer until rice is soft, about 15 minutes.

By Eugenia

Ingredients

• ✓ white rice
• chicken breast
• tomato
• chipotle salsa
• cream of chicken soup
• sour cream
• salt
• mexican-style cheese blend
• avocado

Instructions

1. 1 Place chicken in a slow cooker. Combine diced tomatoes with juice, chipotle salsa, and condensed soup in a bowl; pour over chicken. Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, about 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2. 2 Remove chicken from the sauce, shred, then return to the sauce. Simmer on Low heat for an additional 30 minutes.
3. 3 Turn slow cooker off. Stir in sour cream and season with salt.
4. 4 Divide rice between 4 plates. Serve chicken and sauce over rice and garnish with Mexican-style cheese and avocado slices.

By Keri

Ingredients

• ✓ white rice
• butter
• onion
• chicken breast
• tomato
• black bean
• green chile pepper
• cilantro
• cumin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat butter in a large skillet over medium heat. Cook and stir onions in hot butter until soft and translucent, 3 to 4 minutes. Add chicken; cook, stirring occasionally, until golden on all sides, about 10 minutes.
3. 3 Pour chicken-onion mixture into a casserole dish. Stir in tomatoes, beans, rice, chile peppers, cilantro, and cumin until well combined.
4. 4 Bake in the preheated oven until chicken is fully cooked and rice is tender, about 45 minutes.

By KATERS0404

Ingredients

• ✓ white rice
• red bean
• water
• turkey sausage
• onion
• green pepper
• celery
• cayenne pepper
• salt
• bay leaf

Instructions

1. 1 Put red beans in a large pot with enough water to cover by several inches. Soak 8 hours to overnight.
2. 2 Drain and rinse beans. Pour hot water into the pot. Add beans, sausage, onions, bell pepper, celery, cayenne pepper, salt, and bay leaf to the pot; stir. Place pot over medium heat, put a cover on the pot, and simmer, stirring frequently, for 30 minutes.
3. 3 Reduce heat to medium-low and continue cooking at a simmer until the beans are tender, about 30 minutes more. Remove and discard bay leaf.
4. 4 Serve over cooked rice.

By Dale Tadlock

Ingredients

• ✓ white rice
• water
• ground beef
• egg
• oregano
• garlic salt
• black pepper
• cumin
• all-purpose flour
• potato
• salt
• pepper

Instructions

1. 1 Pour the water into a large pot over high heat and bring to a boil.
2. 2 Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
3. 3 Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
4. 4 Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.

By Cynthia