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Brown Rice Pudding II
Dessert

Brown Rice Pudding II

3.3

Prep
5 min
Cook
50 min
Total
55 min

Instructions

  1. 1 Bring the rice, water, and salt to a boil in a pot; cover, reduce heat to medium-low, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
  2. 2 Stir the evaporated milk, maple syrup, cinnamon, nutmeg, vanilla extract, and rum extract into the cooked rice. Continue simmering until the mixture thickens, about 5 minutes. Remove from heat and cover until ready to serve.

By DONNA

Brown Rice Raisin Pudding
Dessert

Brown Rice Raisin Pudding

4.2

Prep
10 min
Cook
18 min
Total
48 min

Instructions

  1. 1 Stir brown rice, 1 1/4 cup milk, sugar, and salt together in a saucepan over medium heat until thick and creamy, 15 to 20 minutes. Lower heat to medium-low.
  2. 2 Stir 1 cup milk, egg, cinnamon, and raisins into rice mixture, stirring constantly, until desired thickness, 3 to 5 minutes.
  3. 3 Remove from heat and stir butter and vanilla extract into mixture.
  4. 4 Pour pudding into serving dish and garnish with nutmeg. Allow to cool to room temperature before serving, about 20 minutes.

By Chan Fran

Brown Rice Pudding
Dessert

Brown Rice Pudding

4.6

Prep
10 min
Cook
100 min
Total
110 min

Instructions

  1. 1 Bring the heavy cream, water, brown rice, and salt to a boil in a pot; reduce heat to low, cover, and simmer until the liquid is completely absorbed, about 80 minutes. Fold the raisins into the mixture and continue cooking until the raisins plump, about 10 minutes more.
  2. 2 Whisk the egg yolks, sugar, and cinnamon together in a bowl; slowly pour into the pot with the rice while stirring. Cook and stir until the mixture thickens, about 6 minutes. Remove from heat and stir in the butter and vanilla extract.

By HeidiLB

Creamy Brown Rice Pudding
Dessert American

Creamy Brown Rice Pudding

4.5

Prep
5 min
Cook
120 min
Total
125 min

Instructions

  1. 1 Bring water and brown rice to a boil in a saucepan. Add salt, reduce the heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 50 minutes.
  2. 2 Stir milk, evaporated milk, sugar, and almond extract into rice; add cinnamon stick. Simmer, uncovered, until reaches pudding consistency, about 70 minutes, stirring frequently, .

By Diana Hagewood Smith

Healthier Creamy Rice Pudding
Dessert American

Healthier Creamy Rice Pudding

4.5

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine water and rice over high heat in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.
  3. 3 Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan.
  4. 4 Cook over medium heat until thick and creamy, 15 to 20 minutes.
  5. 5 Stir in remaining 1/2 cup milk, beaten egg, and raisins. Cook 2 minutes more, stirring constantly.
  6. 6 Remove from heat and stir in butter and vanilla. Serve warm.

By MakeItHealthy

Easy Budget Mexican Slow Cooker Chicken
Dinner Mexican

Easy Budget Mexican Slow Cooker Chicken

3.0

Prep
10 min
Cook
270 min
Total
280 min

Instructions

  1. 1 Place frozen chicken breasts into a slow cooker and cover with corn, black beans, and salsa.
  2. 2 Cook on High for 4 hours.
  3. 3 Transfer chicken breasts to a cutting board and shred with 2 forks. Return shredded chicken to the slow cooker and stir in brown rice. Mix in cream cheese, cover, and cook for 30 more minutes.

By Allrecipes Member

Copycat Chipotle Cilantro Lime Brown Rice
Dinner Mexican

Copycat Chipotle Cilantro Lime Brown Rice

4.6

Prep
10 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes.
  3. 3 Transfer cooked rice to a large serving bowl and cool slightly, 5 to 7 minutes.
  4. 4 Whisk together lime juice, garlic, olive oil, and salt in a small bowl.
  5. 5 Stir mixture into rice. Fold in cilantro.

By skinnymom

Skillet Burrito Bowl
Dinner Mexican

Skillet Burrito Bowl

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Cook and stir beef in hot oil until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir in fajita seasoning until ground beef is evenly coated.
  2. 2 Add pinto beans, salsa, and brown rice to ground beef mixture; mix until well combined. Top with Mexican cheese blend.

By earlzey

Easy Mexican Rice
Dinner Mexican

Easy Mexican Rice

4.0

Prep
5 min
Cook
60 min
Total
80 min

Instructions

  1. 1 In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45 minutes. Remove from heat and let stand for 15 minutes.
  2. 2 Stir in taco seasoning, kidney beans, tomato sauce, diced tomatoes, salt, pepper and lettuce.
  3. 3 Cook over medium heat until heated through.

By HeatheR

Vegan Sweet Potato and Bean Burritos
Dinner Mexican

Vegan Sweet Potato and Bean Burritos

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Toss sweet potatoes, onion, olive oil, and taco seasoning together in a bowl. Spread out onto a baking sheet.
  3. 3 Roast in the preheated oven, about 30 minutes or until desired level of doneness.
  4. 4 Spread 1/4 of the beans down the center of each tortilla. Top each tortilla with 1/4 cup rice, 1/4 of the vegetable mixture, and 1 tablespoon salsa.

By SunnyDaysNora

Make-Ahead Lunch Wraps
Lunch Mexican

Make-Ahead Lunch Wraps

4.6

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine rice and water in a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from the heat and let and cool.
  3. 3 Meanwhile, rinse black beans and pinto beans in a colander or strainer. Transfer beans to a large bowl. Mix in corn and diced tomatoes with green chiles, then mix in cooled rice and pepper Jack cheese.
  4. 4 Divide mixture evenly among tortillas and roll up.
  5. 5 Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.
  6. 6 Enjoy.

By Melissa Pietrosanti

Instant Pot® Chicken Taco Bowl
Dinner Mexican

Instant Pot® Chicken Taco Bowl

3.3

Prep
10 min
Cook
35 min
Total
62 min

Instructions

  1. 1 Spray the inside of a multi-functional pressure cooker (such as Instant Pot®) with cooking spray. Pour in 1/2 the chicken broth. Add chicken breasts; sprinkle with taco seasoning. Add beans, corn, salsa, and rice.
  2. 2 Pour remaining broth into the pot, making sure rice is submerged. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes.
  4. 4 Carefully pull out chicken breasts; let rest on a cutting board. Fluff rice lightly to keep it from clumping together and cover with lid for 5 minutes more. Shred chicken with 2 forks in the meantime.
  5. 5 Serve rice in bowls topped with shredded chicken.

By JannieRee

Leftover Cheesy Chicken Enchilada Soup
Lunch Mexican

Leftover Cheesy Chicken Enchilada Soup

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine condensed soup, chicken broth, enchilada sauce, and Southwest seasoning in a large pot over medium-high heat. Whisk for about 5 minutes until smooth.
  2. 2 Add chicken, 1 1/4 cups Cheddar-Monterey Jack cheese, cooked rice, and corn. Mix until well combined. Reduce heat to low and cook until heated through and cheese is melted, about 5 minutes.
  3. 3 Remove from the heat and ladle into bowls. Top each bowl with remaining cheese and 3 tortilla chips.

By bprimeau

Elote Bowl with Grilled Pineapple
Dinner Mexican

Elote Bowl with Grilled Pineapple

5.0

Prep
40 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Brush pineapple and corn with oil and place carefully on the grill. Cook pineapple until grill marks appear, about 3 minutes. Flip and leave on heat just until grill marks appear on the second side, about 3 minutes more; do not overcook, as pineapple will become mushy.
  3. 3 Grill corn, turning throughout, until somewhat charred, 3 to 5 minutes. Remove from grill and cool until safe too handle. Cut kernels off cobs into a bowl.
  4. 4 Assemble 2 bowls by spooning equal amounts of rice into the bottom and topping each with 1/2 the roasted corn kernels. Spoon crema over over corn and drizzle with hot sauce. Add 2 to 3 pineapple rings to each bowl and top with cotija cheese and cilantro. Add salt and pepper and a squeeze of lime juice.

By BG

Mexican Bean and Rice Salad
Lunch Mexican

Mexican Bean and Rice Salad

4.4

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine brown rice, corn, kidney beans, black beans, onion, bell pepper, jalapeño peppers, cilantro, lime zest and juice, cumin, and garlic in a large bowl; gently toss until well mixed. Season with salt.
  2. 2 Refrigerate salad for 1 hour, toss again, and serve.

By TaraV1976

Mexican Black Bean and Turkey Wraps
Dinner Mexican

Mexican Black Bean and Turkey Wraps

5.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Saute onion with sea salt and cayenne pepper until softened, about 7 minutes. Add ground turkey and garlic powder; cook and stir until turkey is no longer pink, about 5 minutes. Add black beans, water, green bell pepper, green chiles, and taco seasoning. Mix well. Reduce heat to low and let simmer with the lid on until flavors blend, 10 to 15 minutes.
  2. 2 Stir cooked rice into the turkey mixture; simmer until heated through, 3 to 5 minutes. Remove from heat and let stand for 10 minutes.

By Aron Bartram

Gracie's Amazing Vegetarian Burritos
Dinner Mexican

Gracie's Amazing Vegetarian Burritos

4.1

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat oil in a large skillet or wok over medium-high heat. Cook and stir onion, garlic, 1 1/2 teaspoons chili powder, 1 teaspoon black pepper, 1 teaspoon cayenne pepper, and cumin in hot oil until onion softens, 3 to 5 minutes.
  2. 2 Stir pinto beans, black beans, corn, and rice together in a bowl. Add bean mixture to skillet 1 cup at a time, stirring well after each addition. Stir remaining chili powder, black pepper, and cayenne pepper into beans mixture, reduce heat to medium, cover the skillet with a lid, and cook, stirring as necessary, until heated through and flavors blend, 3 to 5 minutes.
  3. 3 Spoon 1/6 of the bean mixture in a line across the middle of 1 tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining bean mixture and tortillas.

By That Grace

Peppers Stuffed with Grilled Chicken and Rice
Dinner Mexican

Peppers Stuffed with Grilled Chicken and Rice

5.0

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place green peppers in a baking dish with 1/8 cup water in the bottom.
  2. 2 Bake in the preheated oven until peppers are slightly browned around the edges, 20 to 25 minutes.
  3. 3 While the peppers are baking, whisk 1/4 cup water and 2 tablespoons taco seasoning together in a small bowl. Add chicken and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 15 minutes.
  4. 4 Combine remaining 1 cup water and rice in a pot over high heat; bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Remove from the heat. Stir in remaining taco seasoning and let sit, covered, until tender, about 15 minutes more. Remove the lid, drain any remaining liquid, and set aside.
  5. 5 Preheat an outdoor grill for medium heat and lightly oil the grate.
  6. 6 Remove chicken from the refrigerator and place on the preheated grill with the pepper slices. Cook chicken until no longer pink in the center and the juices run clear, about 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Grill peppers until tender, about 2 to 3 minutes per side.
  7. 7 Remove chicken and peppers from the grill and allow to cool. Shred chicken and dice peppers.
  8. 8 Heat oil in a large skillet over medium heat. Add onions and garlic; saute until soft, 5 to 7 minutes. Add cooked rice, shredded chicken, diced peppers, diced tomatoes and green chiles, 1/2 of the cheese, and garlic salt; stir until well blended. Cook over medium heat, stirring occasionally, until hot, about 5 minutes.
  9. 9 Spoon rice mixture into the green peppers. Top with remaining cheese.
  10. 10 Return to the oven until cheese is melted, about 5 minutes.

By Aundrea Lynn

Instant Pot Cheesy Mexican Lentils and Rice
Dinner Mexican

Instant Pot Cheesy Mexican Lentils and Rice

5.0

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Combine chicken broth, tomatoes, onion, lentils, rice, jalapeños, garlic, taco seasoning, oregano, and cumin 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 8 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer’s instructions. Unlock and remove the lid.
  3. 3 Stir in ½ Mexican cheese blend; sprinkle remaining ½ cheese over top. Cover the Pot; set aside for 4 minutes. Garnish with cilantro.

By Soup Loving Nicole

Chili and Rice Casserole
Dinner Mexican

Chili and Rice Casserole

4.0

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat butter in a large skillet over medium heat. Add onion and cook and stir until tender, 5 to 7 minutes. Add shredded chicken and cook until heated through, 3 to 5 minutes.
  3. 3 Pour chicken mixture into a casserole dish. Add corn, beans, tomatoes, rice, chiles, cumin, garlic powder, salt and pepper. Mix all ingredients together in the pan and spread to cover the dish. Spread salsa evenly over the top.
  4. 4 Bake in the preheated oven until bubbly, about 45 minutes. Serve in bowls.

By LGL

Instant Pot Vegan Tex-Mex Bowls
Dinner Mexican

Instant Pot Vegan Tex-Mex Bowls

4.3

Prep
25 min
Cook
55 min
Total
105 min

Instructions

  1. 1 Inspect dried beans, discarding any beans with impurities and any foreign objects. Put beans in a 7-quart multi-functional pressure cooker (such as Instant Pot). Pour in water. Close and lock the lid. Select Bean function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Allow natural release for 8 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Unlock lid, drain liquid, and return drained beans back to pot. Add vegetable broth, 1 1/2 cups salsa, rice, and taco seasoning. Stir to combine.
  3. 3 Cut the ear of corn into 5 pieces. Nestle each piece into the rice mixture, with some space between each. Close and lock the lid. Cook on Rice function for 22 minutes.
  4. 4 Allow pressure to release naturally for 5 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Fluff with a rice paddle.
  5. 5 Divide lettuce between 5 bowls. Top with equal amounts of rice. Add equal amounts of avocado, vegan cheese, and cilantro. Serve with remaining salsa and lime wedges.

By Buckwheat Queen

Amazing Mexican Quinoa Salad
Lunch Mexican

Amazing Mexican Quinoa Salad

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
  2. 2 Whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours.
  3. 3 Stir salad again before serving.

By Rita

Black Bean and Rice Enchiladas
Dinner Mexican

Black Bean and Rice Enchiladas

4.6

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
  3. 3 Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
  4. 4 Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.

By Diane Manzella

Incredibly Hearty Vegan Tortilla Soup
Dinner Mexican

Incredibly Hearty Vegan Tortilla Soup

5.0

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Combine rice, 1 tablespoon vegetable oil, 1 tablespoon cumin, 1 tablespoon paprika, garlic powder, chili powder, oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper, and crushed red pepper in a saucepan over medium heat. Toast rice until lightly browned, about 5 minutes. Add water and bring to a boil. Cover, reduce heat, and simmer until rice is cooked through according to package directions, 45 to 50 minutes.
  2. 2 Meanwhile, heat remaining tablespoon of oil in a large stockpot over medium heat and cook onions, celery, bell pepper, and garlic until crisp-tender, about 5 minutes. Add frozen corn and saute until hot, 3 to 5 minutes. Add pinto, black, and kidney beans, tomatoes with their juices, coriander, remaining 1 tablespoon cumin, remaining 1 tablespoon paprika, and season with salt and pepper. Cook for about 5 minutes. Pour in vegetable broth and add tortilla strips. Once rice is cooked, add it to the soup.
  3. 3 Cook tortilla soup over medium heat until tortillas begin to break down and thicken the broth, about 30 minutes. Add lime zest and juice and cook for 5 minutes more.
  4. 4 Serve hot and garnish with coarsely crumbled tortilla chips.

By juliemay7

No-Fuss Perfect Baked Brown Rice
Side Dish

No-Fuss Perfect Baked Brown Rice

4.7

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 baking dish.
  2. 2 Place rice in prepared baking dish; sprinkle salt and oil on top. Pour boiling water over rice. Cover baking dish tightly with double layer of aluminum foil and pinch edges to seal.
  3. 3 Bake in center of preheated oven until water is absorbed, about 1 hour.
  4. 4 Remove rice from oven, uncover, and fluff with fork.

By MATHGOD

Genmai-cha
Drink Japanese

Genmai-cha

5.0

Prep
Cook
20 min
Total
20 min

Instructions

  1. 1 Put rice in a small skillet and toast over medium-low heat until it turns dark in spots. Move to a small saucepan. Pour in water and bring to a boil. Immediately reduce heat to low; cover and simmer 1 minute. Remove from heat and allow to steep 3 minutes more. Add tea and let it steep another 3 minutes. Strain and discard rice and tea leaves from liquid. Serve tea hot.

By JoyBoe VonHeldenberry

Semi-Indulgent Easy Brown Rice
Dinner

Semi-Indulgent Easy Brown Rice

4.2

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine instant brown rice, parsley, and black pepper in a microwave-safe dish.
  2. 2 Place butter and lemon juice in a measuring cup.
  3. 3 Pour chicken broth into measuring cup with butter and lemon juice to measure a total of 1 cup.
  4. 4 Stir chicken broth mixture into rice mixture until all ingredients are moistened. Cover with microwave-safe lid.
  5. 5 Heat in the microwave oven until rice is tender and has absorbed the liquid, about 7 minutes.
  6. 6 Remove and let stand for 5 minutes. Fluff with fork before serving.

By JARRIE