Type what you have

Ingredients

• ✓ long grain white rice
• water
• red lentil
• vegetable oil
• onion
• garlic
• tomato
• celery
• carrot
• zucchini
• tomato sauce
• basil
• oregano
• cumin
• salt
• pepper

Instructions

1. 1 Place rice and 1 cup water in a pot and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat oil in a skillet over medium heat, and stir in onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
4. 4 In a casserole dish, mix rice, lentils, and vegetables. Top with remaining tomato sauce and sprinkle with remaining basil, oregano, and cumin.
5. 5 Bake 30 minutes in the preheated oven, until bubbly.

By Allison Ezell

Ingredients

• ✓ long grain white rice
• vegetable oil
• onion
• tomato
• water
• cabbage
• smoked sausage
• carrot
• celery
• red bean
• tomato sauce
• chicken bouillon
• bay leaf
• thyme
• salt

Instructions

1. 1 Heat vegetable oil in a large pot over medium heat. Add onion; cook until lightly browned. Add crushed tomatoes, water, cabbage, sausage, carrots, celery, beans, tomato sauce, and rice. Add bouillon; stir until dissolved. Season with bay leaf, thyme, and salt. Bring to a boil. Reduce heat to low; cook until vegetables are tender and rice is cooked, at least 1 hour.

By Ludy Brinck

Ingredients

• ✓ long grain white rice
• butter
• egg noodle
• chicken broth
• chicken bouillon

Instructions

1. 1 Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
2. 2 Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.

By 5lilblessings

Ingredients

• ✓ long grain white rice
• water
• lemon pepper
• dill weed
• vegetable oil
• salmon
• tomato
• egg
• all-purpose flour

Instructions

1. 1 Bring the rice and water to a boil in a pot. Season with 1 tablespoon lemon pepper and 1/2 tablespoon dill weed. Reduce heat to low, cover, and simmer 20 minutes.
2. 2 Heat 1 tablespoon oil in a skillet over medium heat. Place salmon in the skillet, and cook 20 minutes, turning once, until lightly browned and easily flaked with a fork. Set aside.
3. 3 Season the tomato slices with remaining lemon pepper and dill. Place the eggs and flour in 2 separate dishes. Dip each tomato slice in the egg to coat, then press in the flour, coating both sides.
4. 4 Heat remaining oil in the skillet over medium-high heat. Place tomato slices in the skillet, and cook 5 minutes on each side, until lightly browned. Serve salmon over the cooked rice, and top with fried tomatoes.

By DANARENEE04

Ingredients

• ✓ long grain white rice
• olive oil
• leek
• mushroom
• white wine
• chicken broth
• bok choy

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a large oven-proof skillet over medium-high. Add leeks and cook until slightly softened, about 3 minutes. Add mushrooms and cook another 3 to 5 minutes. Stir in rice and continue stirring until rice is coated with oil.
3. 3 Pour in wine, and bring to a gentle boil over medium heat. Cook until rice absorbs almost all of the liquid, about 1 minute. Add Swanson® Chicken Broth, and bring to a boil. Cover skillet; transfer to oven.
4. 4 Bake 10 minutes. Gently stir in bok choy. Continue baking until rice absorbs all of the liquid, about 10 minutes. Remove skillet from oven; stir, and let stand, covered, for 10 minutes before serving.

By Linda at Bit of Flavor

Ingredients

• ✓ long grain white rice
• carrot
• onion
• water
• salt
• white sugar
• half-and-half
• butter

Instructions

1. 1 In a large saucepan, combine carrots, onion, water, and salt. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Stir in rice. Reduce heat to low, and cover pan. Allow to steam for 20 minutes.
2. 2 Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in some milk if necessary. Remove from heat, and serve immediately.

By Gayle Frazier

Ingredients

• ✓ long grain white rice
• water
• chicken bouillon granules
• lime juice
• cilantro
• salt

Instructions

1. 1 Bring the rice, water, and chicken bouillon to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Remove from the heat, add the lime juice, cilantro, and salt; fluff with a fork and serve.

By Mrs Brown

Ingredients

• ✓ long grain white rice
• chicken bouillon granules
• water
• butter
• vermicelli pasta
• black pepper
• salt
• greek seasoning

Instructions

1. 1 Dissolve chicken bouillon in water in a bowl.
2. 2 Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.
3. 3 Pour bouillon mixture into the skillet with the vermicelli.
4. 4 Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.

By Ann Bray

Ingredients

• ✓ long grain white rice
• pork sausage
• onion
• celery
• green bell pepper
• chicken noodle soup mix
• water
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet over medium-high heat, combine sausage, onion, celery, and bell pepper and sauté for 5 minutes. Drain any excess fat.
3. 3 Stir dry rice in with sausage and vegetables, then add water and soup mix. Transfer mixture to a lightly greased 2-quart casserole dish and top with almonds.
4. 4 Cover and bake in the preheated oven for 90 minutes.

By az_starshine

Ingredients

• ✓ long grain white rice
• chicken broth
• honey
• soy sauce
• cornstarch
• canola oil
• chicken breast
• broccoli
• carrot
• red onion

Instructions

1. 1 In a medium pot, combine 2 1/2 cups (625 mL) broth with rice. Bring to a simmer; reduce heat, cover, and cook for 15 to 20 minutes or until the broth is absorbed. Fluff with a fork, cover, and keep warm.
2. 2 In a small bowl, whisk together remaining broth, honey, soy sauce, and cornstarch; set aside.
3. 3 In a large non-stick skillet heat oil over medium-high, saute chicken 3 to 5 minutes, until no pink remains. Add broccoli, carrot, and red onion; stir-fry 3 to 5 minutes, or until tender.
4. 4 Whisk broth mixture. Add to skillet and bring to a simmer. Cook 1 to 2 minutes, stirring frequently, or until sauce thickens. Serve with prepared white rice.

By Campbell's Canada

Ingredients

• ✓ long grain white rice
• beef broth
• water
• tomato paste
• garlic
• bay leaf
• beef bouillon
• black pepper
• cheddar cheese

Instructions

1. 1 In a pot over medium heat, mix the beef broth, water, tomato paste, garlic, and bay leaves. Stir in the beef bouillon until dissolved. Season with pepper. Bring to a boil, and mix in the rice. Reduce heat to low, cover, and cook 25 minutes, until rice is tender. Remove bay leaves, and serve warm with a sprinkling of Cheddar cheese.

By Sarah Gartland

Ingredients

• ✓ long grain white rice
• sesame oil
• chicken thigh
• green onion
• garlic
• ginger
• chicken broth
• broccoli floret
• pea

Instructions

1. 1 Heat oil in large non-stick skillet over medium-high heat. Stir-fry chicken 6 minutes, or until browned. Add light parts of onions, garlic, and ginger; stir-fry for 1 minute.
2. 2 Add broth and rice; cover with tightly fitting lid. Cook over medium-low heat 15 minutes or until rice is tender and all of the broth has been absorbed, adding broccoli and peas in last 3 minutes of cooking. Remove from heat.
3. 3 Let stand, covered, 2 minutes. Remove lid; fluff with fork and sprinkle with green parts of onions.

By Campbell's Canada

Ingredients

• ✓ long grain white rice
• butter
• onion
• water
• parsley flakes
• saffron
• yellow food coloring

Instructions

1. 1 Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
2. 2 Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.

By LLADRACH

Ingredients

• ✓ long grain white rice
• water
• ground beef
• refried bean
• onion
• green chile
• cumin
• yellow mustard
• seasoned salt
• soy sauce
• worcestershire sauce
• hot sauce
• salt

Instructions

1. 1 Bring 3 cups water and rice to a boil in a pot. Cover, reduce the heat to low, and simmer until tender, about 20 minutes. Drain and keep warm.
2. 2 Meanwhile, cook ground beef in a large skillet over medium heat until browned and crumbly, 5 to 7 minutes; drain grease. Stir in refried beans, onion, remaining 1/2 cup water, chiles, mustard, seasoned salt, soy sauce, Worcestershire sauce, and hot sauce. Reduce heat to low and cook, stirring often, for 25 minutes. Serve over rice.

By MICHAELLEMILHONE

Ingredients

• ✓ long grain white rice
• salt
• turmeric
• sugar
• cinnamon
• raisin
• butter
• water

Instructions

1. 1 In a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. Bring to a boil uncovered. When it comes to a boil, reduce the heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed. Remove from the heat and fluff with a fork. Keep warm until serving time.

By DEONI

Ingredients

• ✓ long grain white rice
• black-eyed pea
• beef broth
• onion soup mix
• smoked sausage
• green chili
• black pepper

Instructions

1. 1 In a large saucepan with enough water to cover, soak the black-eyed peas 8 hours, or overnight.
2. 2 Drain and rinse the soaked black-eyed peas, and return to the saucepan. Mix in the beef broth, dry onion soup mix, sausage, rice, and green chilies. Season with pepper. Bring to a boil, reduce heat, and simmer 1 hour and 30 minutes, or until the beans are tender. Add water as necessary to keep the ingredients covered with liquid.

By Karin Christian

Ingredients

• ✓ long grain white rice
• bacon
• bacon drippings
• onion
• chicken broth
• tomato
• lemon juice
• worcestershire sauce
• salt
• nutmeg
• cayenne pepper
• black pepper
• shrimp
• parsley

Instructions

1. 1 Place bacon in a large, heavy pot over medium-high heat, and cook until evenly brown. Remove, and set aside. Drain drippings, reserving 3 tablespoons in the pot.
2. 2 Place onion in the pot with the bacon drippings, and cook 5 minutes over medium heat, stirring constantly, until tender. Mix in the rice, 2 1/4 cups broth, tomatoes with juice, lemon juice, and Worcestershire sauce. Season with salt, nutmeg, cayenne pepper, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer 20 minutes.
3. 3 Stir the cooked bacon, remaining 1 cup broth, and shrimp into the pot. Continue cooking 10 minutes, uncovered, over low heat. Sprinkle with parsley to serve.

By Principal Cole

Ingredients

• ✓ long grain white rice
• ground beef
• cream of mushroom soup
• tomato
• mozzarella cheese
• salt
• pepper

Instructions

1. 1 Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Drain off grease, and stir in the cream of mushroom soup, tomatoes, and uncooked rice. Cover, and simmer over low heat, stirring occasionally, until rice is cooked, about 15 minutes.
2. 2 Preheat the oven's broiler. When the rice is done cooking, transfer the contents of the skillet to a casserole dish. Cover with a layer of cheese.
3. 3 Broil until the cheese is melted and toasty. Season with salt and pepper to taste, and enjoy!

By MARIAHPIE

Ingredients

• ✓ long grain white rice
• onion
• chicken drumstick
• salt
• cauliflower
• brussels sprout
• carrot
• asparagus
• chicken broth
• garlic powder
• salt-free seasoning blend
• dill

Instructions

1. 1 Place the onion and chicken in a pot with enough cold water to cover. Season with salt, and bring to a boil. Cook 30 minutes, or until the chicken meat is easily removed from the bone. Remove chicken from the pot, reserving water. Discard the onion. Pull all the meat from the bones, chop, and return to pot. Discard bones.
2. 2 Place the cauliflower, Brussels sprouts, baby carrots, and asparagus in the pot. Pour in the chicken broth. Season with garlic powder and salt-free seasoning blend. Bring to a boil, reduce heat to low, and simmer 40 minutes.
3. 3 Stir the rice into the pot. Continue cooking 20 minutes, or until rice is tender. Mix dill into the soup 5 minutes before serving.

By Dmitry Frenkel

Ingredients

• ✓ long grain white rice
• water
• vegetable oil
• chicken breast
• salt
• pepper
• peach
• broccoli floret
• water

Instructions

1. 1 In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
2. 2 Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear. Season with salt and pepper. Remove from skillet, and cut into bite-size pieces.
3. 3 Place the peaches and syrup in the skillet, and cook 15 minutes, until syrup is reduced by about 1/2 and thickened.
4. 4 Place the broccoli and water in a microwave-safe dish, cover, and cook 5 minutes on High in the microwave, or until tender.
5. 5 Return the chicken to the skillet with the peaches. Mix in the broccoli, and continue cooking 5 minutes, until heated through and coated with the syrup. Serve over the cooked rice.

By CHAZON

Ingredients

• ✓ long grain white rice
• carrot
• worcestershire sauce
• lemon juice
• brown sugar
• water
• tomato paste
• tomato sauce
• black pepper
• salt
• tomato sauce
• egg
• onion
• ground turkey
• olive oil
• cabbage leaf
• water

Instructions

1. 1 In a pot, bring 1 cup water and rice to a boil. Reduce heat to low, cover and simmer for 20 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch casserole dish.
3. 3 Bring a large pot of water to boil. Reduce heat to low and place cabbage leaves in pot. Simmer 4 to 5 minutes, until tender. Drain leaves and set aside.
4. 4 Heat oil in a skillet over medium heat and cook turkey and onion until turkey is brown and onion is tender. Transfer turkey and onion to a bowl, cool slightly, and mix in cooked rice, egg and 1 can tomato sauce. Season with salt and pepper.
5. 5 In a separate bowl, mix 1 can tomato sauce, tomato paste, water, brown sugar, lemon juice and Worcestershire sauce.
6. 6 Scatter carrot slices evenly over bottom of casserole dish. Spread cabbage leaves on a flat surface and place about 2 tablespoons turkey mixture in the center of each leaf. Fold edges of leaves over filling, then roll into logs. Place cabbage rolls seam side down in dish over carrots. Pour sauce evenly over rolls.
7. 7 Cover and bake 1 hour in the preheated oven. Remove cover during last 10 minutes of cook time. Allow to sit 5 minutes before serving.

By DHANO923

Ingredients

• ✓ long grain white rice
• water
• vegetable oil
• garlic
• apple cider vinegar
• turmeric
• salt
• pea
• carrot

Instructions

1. 1 Stir water, vegetable oil, garlic, vinegar, turmeric, and salt together in a 2-quart saucepan. Place a cover on the saucepan and bring the mixture to a boil.
2. 2 Slowly stir rice into the boiling mixture. Replace cover, reduce heat to low, and simmer rice mixture until the liquid is absorbed, about 20 minutes.
3. 3 Transfer rice to a large bowl. Gently fold peas and carrots into rice.

By Mariposa

Ingredients

• ✓ long grain white rice
• ground beef
• onion
• green bell pepper
• water
• creole seasoning
• black pepper
• garlic powder
• black-eyed pea

Instructions

1. 1 Crumble ground beef into a deep skillet or large saucepan over medium-high heat. Add onions and green pepper. Cook, stirring, until brown. Drain and discard grease.
2. 2 Add rice and water. Season with Creole seasoning, pepper, and garlic powder. Bring to a boil, cover, and reduce heat to low. Simmer until water is absorbed, about 30 minutes. About halfway through cooking, stir in peas and continue to cook until warmed through.

By Sola

Ingredients

• ✓ long grain white rice
• water
• cooking oil
• egg
• onion
• green onion
• salmon
• pea
• salt
• pepper

Instructions

1. 1 Pour water into a saucepan; add rice and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. Set aside.
2. 2 Meanwhile, place 2 tablespoons of cooking oil into a large skillet and heat over medium heat. Stir in eggs and cook until scrambled to desired consistency. Remove eggs from the pan; set aside.
3. 3 Using the same skillet, add remaining 1 tablespoon oil and heat over medium heat. Stir in onion and green onion; cook until onion is transparent, about 5 minutes. Stir in salmon, rice, peas, and scrambled eggs; toss until evenly blended. Cook and stir rice mixture until heated through. Season to taste with salt and pepper.

By Annie Y

Ingredients

• ✓ long grain white rice
• all-purpose flour
• pork chop
• salt
• pepper
• olive oil
• beef consomme
• water
• onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place flour into a shallow dish. Season pork chops on both sides with salt and pepper, then press into flour to lightly coat.
3. 3 Heat oil in a large skillet over medium heat. Add pork chops and brown, about 3 minutes per side. Drain on paper towels.
4. 4 Mix rice, consommé, and water together in a large baking dish. Arrange onion slices over rice and place pork chops over top.
5. 5 Bake in the preheated oven until rice is tender and pork is slightly pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By JJHMOM

Ingredients

• ✓ long grain white rice
• butter
• onion
• water
• dill weed
• poultry seasoning
• parsley
• black pepper
• chicken bouillon

Instructions

1. 1 Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.

By Sheila Kampman

Ingredients

• ✓ long grain white rice
• water
• bacon
• ground beef
• onion
• green pepper
• tomato
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside. Add ground beef, green pepper, and onion to the skillet; cook over medium-high heat until the beef is evenly browned. Drain excess grease, and season with salt and pepper.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Place beef and cooked rice into a 9x13 inch baking dish. Stir in the tomatoes, bacon and reserved drippings, mixing until everything is well blended. Spread the shredded cheese over the top.
5. 5 Bake for 30 minutes in the preheated oven, until cheese is bubbly, and the center is heated through.

By WGADSTAR

Ingredients

• ✓ long grain white rice
• vegetable oil
• mustard seed
• carrot
• green bean
• water
• brown lentil
• lemon juice
• salt
• chili powder

Instructions

1. 1 Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds, and cook until they pop. Once the seeds have popped like popcorn, add the carrot and green beans. Sautee them for about 2 minutes, just to mingle the flavors.
2. 2 Pour in the water, and add the rice and lentils. Reduce the heat to low, cover, and simmer for 20 minutes, or until rice and lentils are tender. Stir in the lemon juice, and season with salt and chili powder. Let stand covered for 5 or 10 minutes before serving.

By MINIJOSH

Ingredients

• ✓ long grain white rice
• butter
• ground beef
• salt
• allspice
• cinnamon
• black pepper
• chicken broth
• butter
• pine nut

Instructions

1. 1 Heat 1/4 cup butter in a large saucepan over medium-high heat. Add ground beef and season with salt, allspice, cinnamon, and black pepper. Cook and stir until beef is browned and crumbly, 7 to 10 minutes.
2. 2 Stir chicken broth and rice into beef in the saucepan; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, about 20 minutes.
3. 3 Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Cook and stir pine nuts in hot butter until lightly browned, 3 to 5 minutes.
4. 4 Mix pine nuts into beef-rice mixture before serving.

By SGEORGE952

Ingredients

• ✓ long grain white rice
• lard
• peanut oil
• garlic
• onion
• tomato
• tomato sauce
• chicken broth
• chili powder
• salt

Instructions

1. 1 Heat the lard in a large heavy skillet over medium-high heat. Add the rice, and stir until rice is toasted. Add the garlic and onion; cook and stir until the onion just begins to brown. Stir in the tomatoes, tomato sauce, chicken broth, chili powder and salt. Bring to a boil, then reduce heat to low, cover, and cook for 20 to 25 minutes, or until rice is tender. Let stand for 5 minutes, covered, before serving.

By MAJORGSP