Type what you have

Ingredients

• ✓ white rice
• egg
• parmesan cheese
• parsley
• salt
• black pepper
• water
• bread crumb
• olive oil

Instructions

1. 1 Whisk together eggs, cheese, parsley, 1 teaspoon salt, and pepper in a medium bowl until combined. Cover the bowl and place in the refrigerator while you prepare rice.
2. 2 Pour water and remaining 1 teaspoon salt into a large saucepan; bring to a boil. Stir in rice and reduce heat to low. Cook rice, stirring frequently, until water is almost completely absorbed. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool at room temperature for 1 hour.
3. 3 Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 1-inch balls, then coat each one with bread crumbs.
4. 4 Heat 1 inch oil in a deep saucepan to 350 degrees F (175 degrees C).
5. 5 Working in batches, fry rice balls in hot oil, turning as needed to ensure even browning. Drain on paper towels and serve warm.

By VINCE JONES

Ingredients

• ✓ white rice
• water
• olive oil
• garlic
• ground beef
• salt
• pepper
• tomato-based pasta sauce
• parmesan cheese
• mozzarella cheese
• egg
• bread crumb
• tomato pasta sauce

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.
2. 2 Heat olive oil in a skillet over medium heat, and cook and stir the garlic until fragrant and soft, about 3 minutes. Stir in the ground beef. Cook and stir the meat, breaking it into crumbles as it cooks, until browned and the meat is no longer pink inside, about 10 minutes. Drain off excess grease.
3. 3 Place hot cooked rice, ground beef, salt and pepper, and 1/2 cup of pasta sauce in a bowl, and mix thoroughly together. Mix in the Parmesan and mozzarella cheese until mozzarella cheese melts. Scoop up handfuls of rice mixture, and gently form into 2 1/2-inch balls. Place balls on a baking sheet, and refrigerate until cool and firm, about 20 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Remove the rice balls from the refrigerator, and roll each in beaten egg and then bread crumbs to thoroughly coat. Return to baking sheet, and bake until the outside of the rice balls is crispy, about 25 minutes. Heat 1 1/2 cups of pasta sauce in a saucepan over medium heat, and cover rice balls with heated sauce to serve.

By QUEENBEE28

Ingredients

• ✓ white rice
• chicken
• water
• carrot
• celery
• onion
• spinach
• romano cheese
• salt
• black pepper
• oregano
• lemon juice
• chicken broth
• egg

Instructions

1. 1 Cut up chicken into large pieces and place in a large soup pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken and reserve stock. When cool enough to handle, bone chicken and cut meat into bite-size pieces.
2. 2 Process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat. Chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice. Bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes.
3. 3 Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside.
4. 4 In large saucepan, bring chicken broth to a boil. Pour the eggs into the boiling broth, slowly, in a thin stream. Remove the broth from the heat and stir it into the chicken mixture. Serve hot.

By Doreen

Ingredients

• ✓ white rice
• olive oil
• onion
• carrot
• celery
• garlic
• spinach
• chicken broth
• tomato
• lemon
• black pepper
• oregano
• basil
• chicken

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in baby spinach.
2. 2 Pour chicken broth, diced tomatoes, and lemon juice into the pot. Stir in pepper, oregano, and basil. Bring to a boil, then stir in chicken and rice. Reduce the heat to medium-low and simmer until the flavors combine, about 30 minutes.

By Otterpond

Ingredients

• ✓ white rice
• water
• chicken bouillon

Instructions

1. 1 In a saucepan bring water to a boil. Add rice and bouillon and stir. Reduce heat, cover and simmer for 20 minutes. Mix well before serving.

By Jennifer Riggs

Ingredients

• ✓ white rice
• condensed french onion soup
• beef broth
• butter

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a 9x9 inch baking dish combine rice, soup and broth. Place butter slices on top of the mixture.
3. 3 Cover with foil and bake for 30 minutes. Remove cover and bake 30 minutes more.

By Melissa Davidson

Ingredients

• ✓ white rice
• cream of chicken soup
• water
• onion soup mix
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
3. 3 Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!

By J Saunders

Ingredients

• ✓ white rice
• butter
• chicken broth
• lemon juice
• thyme

Instructions

1. 1 Melt butter in a medium saucepan over medium-high heat; stir in rice. Cook rice, stirring frequently, until browned, about 5 minutes.
2. 2 Mix chicken broth, lemon juice, and thyme into rice. Cover and reduce heat to low. Cook until liquid has been absorbed, about 20 minutes. Fluff with a fork before serving.

By LASUG

Ingredients

• ✓ white rice
• onion soup mix
• cream of mushroom soup
• mushroom
• milk
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl mix the rice, dry onion soup mix, cream of mushroom soup, mushroom pieces and milk.
3. 3 Place the chicken pieces in a 9x13 inch baking dish and pour the mushroom mixture over the chicken. Cover and bake in the preheated oven for 1 hour. Uncover and bake for 15 more minutes.

By Mary Ann Benzon

Ingredients

• ✓ white rice
• black bean
• chili powder
• green bell pepper
• swiss cheese
• tomato sauce

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
3. 3 Combine cooked rice with black beans and chili powder. Cut the tops off of the peppers and remove the ribs and seeds. Spoon about 2 tablespoons of the rice and bean mixture into the bottoms of the peppers. Lay a slice of cheese on top and repeat 3 more times, ending with cheese on top.
4. 4 Bake in preheated oven until peppers soften, about 45 minutes.
5. 5 Meanwhile, heat tomato sauce in a small saucepan over low to medium heat. Slice peppers in half, top with tomato sauce and serve.

By GWILYN

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
• onion soup mix
• cream of mushroom soup
• water
• green bell pepper
• onion
• pork chop

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread rice in the bottom of a 9x13 inch baking dish. Sprinkle contents of dried onion soup mix over rice. Mix mushroom soup with water, and pour over rice. Arrange the bell pepper and onion slices over soup and rice mixture. Place pork chops on top of pepper and onions. Cover the dish with a lid or aluminum foil.
3. 3 Bake for 1 hour in the preheated oven, until pork chops are very tender, and rice is fully cooked.

By FRZZLD_1

Ingredients

• ✓ white rice
• water
• corn
• olive oil
• onion
• salsa
• pepper jack cheese

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 water has been absorbed, 20 to 25 minutes, adding frozen corn with about 5 minutes remaining.
2. 2 While the rice is cooking, heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
3. 3 Stir onions into the cooked rice-corn mixture. Stir in salsa and pepper Jack cheese.

By Mark

Ingredients

• ✓ white rice
• ground beef
• onion
• coleslaw mix
• tomato soup
• water

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat, and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
3. 3 Layer the coleslaw mix, rice, and ground beef in a 9x13 inch baking dish. Combine the soup and water in a medium bowl. Pour the soup over the top of the ground beef. Cover with foil.
4. 4 Bake for 1 hour and 15 minutes, or until the rice is tender.

By Debby Allen

Ingredients

• ✓ white rice
• margarine
• onion
• celery
• broccoli
• cream of mushroom soup
• processed cheese spread
• jalapeno

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
3. 3 Melt margarine in a medium skillet over medium heat. Saute onions and celery until tender.
4. 4 In a 2 quart casserole dish combine onions, celery, cooked rice, broccoli, mushroom soup and processed cheese spread; mix well.
5. 5 Bake in preheated oven for 35 minutes.

By Jennifer

Ingredients

• ✓ white rice
• ground beef
• condensed french onion soup
• cream of mushroom soup
• celery
• green onion
• green bell pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a 2 quart casserole dish, combine the ground beef, rice, French onion soup, cream of mushroom soup, celery, green onions and green bell pepper. Mix all together well.
3. 3 Cover and bake at 350 degrees F (175 degrees C) for 1 hour.

By Hallie Guilfoyle

Ingredients

• ✓ white rice
• cream cheese
• blue cheese
• egg
• bread crumb
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir cream cheese and blue cheese together in a bowl. Beat egg in a separate bowl. Pour bread crumbs into a third shallow bowl.
3. 3 Spread cheese mixture over each chicken piece. Roll each piece of chicken around filling; dip into egg and press into bread crumbs until coated. Arrange chicken rolls on a baking sheet or baking pan.
4. 4 Bake in the preheated oven until no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cheese mixture will start to run out when done. Serve chicken over cooked rice.

By Elizabeth Saben

Ingredients

• ✓ white rice
• water
• egg
• salt
• black pepper
• vegetable oil
• bacon
• soy sauce
• green pea
• green onion

Instructions

1. 1 In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Meanwhile, season eggs with salt and pepper.
2. 2 Heat 1 teaspoon oil in small frying pan. Pour in eggs. Coat the bottom of the pan evenly with eggs; cook for about 3 minutes. Flip eggs, cook 1 minute more, and transfer them to a cool surface. Let cool, then cut into thin slices. Set aside.
3. 3 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside.
4. 4 Spoon remaining 2 teaspoons oil into the skillet with the bacon fat. Stir in cooked rice; break up any clumps and toss to coat with oil. Stir in bacon, soy sauce, peas, eggs, and green onions. Stir and cook until heated through, approximately 3 minutes.

By homemaker

Ingredients

• ✓ white rice
• broccoli floret
• cauliflower
• butter
• onion
• processed cheese food
• cream of chicken soup
• milk
• cracker

Instructions

1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
2. 2 Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3. 3 In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
4. 4 Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

By BRIDG

Ingredients

• ✓ white rice
• water
• kidney bean
• luncheon meat
• butter
• onion flake

Instructions

1. 1 Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, combine kidney beans with liquid, luncheon meat, butter, and onion flakes in a large saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 15 minutes, stirring occasionally. Spoon bean mixture over cooked rice; serve.

By CYNDMN28

Ingredients

• ✓ white rice
• water
• salt
• olive oil
• cumin seed

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Season with salt. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 10 to 15 minutes. Drain.
2. 2 Heat oil in a pan over medium-high heat. Add cumin seeds to the hot oil and cook until sputtering, about 2 minutes. Pour cumin seeds and oil onto the hot rice and mix well.

By NehaDillard

Ingredients

• ✓ white rice
• chicken bouillon
• water
• onion
• butter
• water
• chicken thigh
• italian seasoning

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Dissolve bouillon in 1 tablespoon of water.
2. 2 Combine rice, onion, and butter in a medium bowl. Stir in bouillon mixture and 2 cups water. Mix well and pour into a 9x13-inch baking dish.
3. 3 Place thighs on top of rice mixture and season with Italian seasoning. Bake in the preheated oven until thighs are no longer pink at the bone and the juices run clear, about 35 to 45 minutes depending on the size of the thighs.

By Carol B

Ingredients

• ✓ white rice
• canola oil
• garlic powder
• salt
• water

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add rice, garlic powder, and salt. Pour in boiling water to cover rice by about 1 inch; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, 20 to 30 minutes.

By LuisJanet Resendiz

Ingredients

• ✓ white rice
• water
• butter
• salt
• black pepper
• poultry seasoning
• garlic powder
• onion powder
• ground turkey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring water and rice to a boil in a saucepan. Add butter, salt, pepper, poultry seasoning, garlic powder, and onion powder. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Let cool until easily handled, 10 to 15 minutes.
3. 3 Add ground turkey to cooled rice in a medium bowl; mix well.
4. 4 Roll the mixture into golf ball-sized meatballs and place on an ungreased cookie sheet.
5. 5 Bake in the preheated oven until no longer pink in the centers, about 45 minutes.

By purr_fect_momma

Ingredients

• ✓ white rice
• water
• butter
• garlic
• onion
• lemon juice

Instructions

1. 1 Combine the rice and water in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed. Set aside to cool.
2. 2 Melt the butter in a large skillet over medium-high heat. Add onion and garlic; cook and stir until fragrant and lightly browned. Stir in rice and cook until coated and heated through. Remove from the heat and stir in the lemon juice.

By Spryte

Ingredients

• ✓ white rice
• chicken breast
• milk
• cream of chicken soup
• seasoned salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces.
3. 3 Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.

By VET2B01

Ingredients

• ✓ white rice
• butter
• onion
• chicken broth
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart baking dish.
2. 2 Melt butter in a large skillet over medium-high heat. Add onion and sauté until translucent, 3 to 5 minutes. Stir in rice and cook until slightly golden, 2 to 3 minutes. Pour in chicken broth, season with salt, and simmer for 5 minutes. Transfer to the prepared baking dish.
3. 3 Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.

By Elaine Mical

Ingredients

• ✓ white rice
• cooking oil
• pork chop
• water
• onion soup mix

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in a large skillet over medium heat; brown pork on both sides. Remove from the skillet, leaving drippings behind. Add water and onion soup mix. Bring to a boil on high heat, stirring until well combined.
3. 3 Spread rice evenly on the bottom of a 2-quart casserole dish. Lay pork atop rice. Pour soup mixture evenly over pork and rice. Cover with aluminum foil.
4. 4 Place in the preheated oven and bake 45 minutes. Remove the foil and continue to bake until pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By BELVEAL

Ingredients

• ✓ white rice
• water
• fish sauce
• pineapple juice
• curry powder
• vegetable oil
• chicken
• onion
• pineapple chunk

Instructions

1. 1 Combine water and rice in a saucepan over high heat; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and all liquid has been absorbed, 20 to 25 minutes. Set rice aside.
2. 2 Whisk fish sauce, pineapple juice, and curry powder together in a small bowl.
3. 3 Heat oil in a large skillet or wok over medium-high heat until shimmering. Cook and stir chicken and onion in hot oil until chicken is no longer pink and onions are translucent, about 5 minutes.
4. 4 Stir in cooked rice, pineapple chunks, and curry mixture; cook and stir until rice is hot, 5 to 10 minutes.

By stannius

Ingredients

• ✓ white rice
• ground beef
• water
• onion
• salt
• celery salt
• garlic powder
• black pepper
• tomato sauce
• water

Instructions

1. 1 In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls.
2. 2 Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat.
3. 3 In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well.
4. 4 Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes.

By Tara