Type what you have

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
• 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
• 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
• soy burger crumbles
• tomato
• chili powder
• cumin
• taco seasoning mix
• flour tortilla
• vegetarian refried bean
• jalapeno pepper
• salsa
• cheddar cheese

Instructions

1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Place soy crumbles, tomatoes, reserved tomato juice, chili powder, cumin, and taco seasoning in a medium frying pan over medium high heat. Cook and stir, breaking up tomatoes, for 10 minutes.
4. 4 Lay 1 flour tortilla in a lightly greased 8x8 inch baking dish. Layer with one half of the beans, jalapeno slices, rice, salsa, soy mixture, and 1 cup Cheddar cheese. Repeat layers with remaining ingredients, beginning with the flour tortilla, and top with remaining 1 1/2 cups Cheddar cheese.
5. 5 Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted. Serve immediately.

By BONF

Ingredients

• ✓ white rice
• vegetable oil
• onion
• green bell pepper
• ground beef
• corn
• tomato sauce
• ketchup
• water
• salt
• pepper
• garlic powder

Instructions

1. 1 In a large saucepan over medium heat, heat the oil. Add the rice, onion and bell pepper and saute for 5 minutes, or until onions are tender. Add the ground beef and saute until browned. Drain excess oil and fat.
2. 2 Add the corn, tomato sauce, ketchup and water. Reduce heat to low, cover and simmer for 20 minutes or until rice is cooked, stirring occasionally. Season with salt, pepper and garlic powder to taste.

By Donna L

Ingredients

• ✓ white rice
• red bell pepper
• poblano pepper
• water
• vegetable oil
• onion
• ground beef
• garlic
• cumin
• oregano
• red enchilada sauce
• salt
• black pepper
• asadero cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
2. 2 Place the bell and poblano peppers in the prepared baking dish. Cook in preheated oven until poblano pepper's skin becomes wrinkled, about 20 minutes. Remove the poblano pepper from the dish, and peel off the skin. Chop the poblano pepper into 1/4 inch pieces, and set aside.
3. 3 Combine the rice and water in a pan over medium heat, and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 20 minutes. Remove from heat, and set aside.
4. 4 Place the onion in a skillet over medium heat; cook until translucent and soft, about 5 minutes. Stir in the ground beef; cook until crumbly and evenly browned. Drain the meat, and stir in the garlic, cumin, and oregano. Cook and stir until the garlic is fragrant, about 1 minute. Season with salt and pepper to taste. Stir the rice, enchilada sauce, and poblano pepper into the beef mixture, and mix thoroughly. Adjust the seasoning if desired.
5. 5 To make the cheese sauce, place the queso asadero in saucepan over medium heat and stir until melted and smooth.
6. 6 Lower oven heat to 350 degrees F (175 degrees C).
7. 7 Spoon the beef mixture into bell peppers until heaping full. Place any extra beef mixture into the center of the baking dish between the peppers. Drizzle cheese sauce over each pepper. Cover the baking dish with aluminum foil.
8. 8 Bake peppers in preheated oven until cheese sauce bubbles and filling is heated through, about 35 minutes.

By omgheather

Ingredients

• ✓ white rice
• onion
• butter
• garlic
• chicken broth
• chicken breast
• roasted tomato
• green chile
• corn
• taco seasoning
• cumin
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add onion and butter to the hot pot. Cook and stir until fragrant and onion has softened, about 3 minutes, adding garlic during the last 30 seconds. Remove onion mixture to a small bowl. Hit Cancel. Add chicken broth, chicken breast, and rice.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken breast, and shred.
4. 4 Add tomatoes and corn to the pot, along with shredded chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in reserved onion mixture, taco seasoning, cumin, salt, and pepper. Add Cheddar cheese and stir until melted.

By thedailygourmet

Ingredients

• ✓ white rice
• olive oil
• onion
• garlic
• tomato sauce
• water
• mint
• salt
• ground sirloin
• tomato
• onion
• egg white
• salt
• pepper
• mint

Instructions

1. 1 In a large stock pot, cook onion and garlic in olive oil over medium high heat until translucent. Stir in tomato sauce, water, rice, mint, and salt, and bring to a low boil.
2. 2 Meanwhile, combine ground sirloin with tomatoes, 2 tablespoons diced onion, egg white, mint, and salt and pepper. Form into small balls, and place in boiling liquid. Reduce to a simmer, cover, and cook for 30 minutes, or until meat is cooked and rice is tender.

By PORROSITA

Ingredients

• ✓ white rice
• ground beef
• ground pork
• onion
• egg
• tomatillo
• jalapeno pepper
• onion
• garlic
• cilantro
• green olive
• water
• olive oil
• water
• salt

Instructions

1. 1 Mix the ground beef, ground pork, white rice, minced onion, and eggs together in a large bowl. Form into 1 inch meatballs; set aside.
2. 2 Place the tomatillos and jalapenos in a saucepan and cover with water. Bring to a boil and simmer until tomatillos have softened and begin to turn a yellow color, about 15 minutes. Drain, then transfer contents of saucepan to a blender along with the quartered onions, garlic, cilantro, green olives, and 1 cup of water. Blend until almost smooth.
3. 3 Heat the oil in the saucepan used to cook the tomatillos. When hot, pour in the tomatillo sauce and bring to a boil, stirring. Pour in 3 cups of water and return to a boil. Season to taste with salt.
4. 4 Stir in the meatballs. Add water, if needed, to cover completely. Simmer, covered, until meatballs are cooked through and the soup is thick, about 30 minutes.

By Melanie

Ingredients

• ✓ white rice
• water
• vegetable oil
• onion
• green bell pepper
• red bell pepper
• garlic
• green chile pepper
• salsa
• chili powder
• cumin
• oregano
• cottage cheese
• corn
• vegetarian chili
• corn chip
• 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. Preheat oven to 350 degrees F (175 degrees C).
2. 2 Meanwhile, heat oil in a large skillet over medium heat. Cook onion, green bell pepper, red bell pepper, and garlic in oil until tender. In a medium bowl, combine chile peppers, salsa, chili powder, cumin, oregano, cottage cheese, corn, chili, and cooked rice. Stir this mixture in with the onions and peppers. Cook until heated through. Transfer to a 2 quart casserole dish, and top with chips and cheese. Use more or less cheese to taste.
3. 3 Bake in preheated oven for 20 minutes.

By Gail and David

Ingredients

• ✓ white rice
• coconut oil
• chili powder
• garlic powder
• cumin
• coriander
• celery
• tomato
• corn
• oregano
• cilantro
• black bean
• mild salsa
• water
• salt

Instructions

1. 1 Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; cook until fragrant, about 30 seconds. Add celery; cook and stir until softened, 3 to 5 minutes.
2. 2 Add tomato, corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa; bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep mixture saucy.
3. 3 Off heat, stir in cooked rice until coated; season with salt.

By DannyBoy

Ingredients

• ✓ white rice
• monterey jack cheese
• avocado
• chicken breast
• green pea
• chicken bouillon
• chicken broth
• celery
• carrot
• vegetable oil
• black pepper
• garlic
• adobo sauce
• chipotle pepper
• onion
• tomato
• water

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and keep warm.
2. 2 While the rice is cooking, place tomatoes into a pot and cover with water; bring to a boil. Cook until tomatoes are soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly.
3. 3 Peel tomatoes and discard skins. Place tomatoes into a blender with onion, chipotle peppers in adobo sauce, garlic, and black pepper; blend until smooth. Strain mixture and discard any solids.
4. 4 Heat oil in a saucepan over medium-high heat. Add carrots and celery; sauté until lightly browned, about 5 minutes. Pour in blended tomato sauce, then add chicken broth and bouillon. Cook and stir until carrot and celery are soft, 10 to 15 minutes. Add peas and chicken; cook until heated through, about 3 minutes.
5. 5 Spoon rice into bowls and ladle soup over top. Garnish with avocado slices and Monterey Jack cheese.

By Hilda

Ingredients

• ✓ white rice
• chicken
• water
• celery
• garlic
• onion
• tomato
• chicken bouillon
• red bell pepper
• cumin
• cayenne pepper
• white pepper
• corn kernel
• green onion
• cilantro
• salt

Instructions

1. 1 Place chicken and water in a stockpot, and add onion, celery, and garlic. Cover, and bring to a boil. Reduce heat, and simmer until chicken is tender, about 45 minutes.
2. 2 Remove chicken from broth, and set aside to cool. Skim off fat. Smash cooked garlic cloves against side of pot. Add undrained tomatoes, cumin, cayenne pepper, white pepper, and bouillon cube to the broth. Cover, and simmer 30 minutes.
3. 3 Add corn, green onion, and cilantro. Simmer 10 minutes longer.
4. 4 Skin and bone chicken, then dice or shred into bite-size pieces. Add chicken to soup along with cooked rice. Heat through. Season with salt to taste. Ladle into bowls, and garnish with cheese and tortilla chips.

By GARNIE

Ingredients

• ✓ white rice
• cheddar cheese
• cilantro
• black pepper
• salt
• garlic powder
• paprika
• chili powder
• salsa
• tomato sauce
• green chile pepper
• tomato
• corn kernel
• beef broth
• green bell pepper
• onion
• ground beef

Instructions

1. 1 In a medium stock pot, brown the ground beef over medium heat. Drain any fat. Add onion and green pepper. Cook until onion is tender.
2. 2 Stir in the beef broth, corn, tomatoes with green chile peppers and tomato sauce. Add salsa, chili powder, paprika, garlic powder, salt, pepper and cilantro. Mix thoroughly. Bring to a boil and stir in rice.
3. 3 Cover and cook until rice is done, about 25 minutes.
4. 4 Sprinkle Cheddar cheese over the mixture and continue cooking 10 minutes, or until cheese is melted.

By boris

Ingredients

• ✓ white rice
• salt
• garlic
• lime
• sour cream
• cilantro
• water
• avocado
• cilantro
• cotija cheese
• lime
• jalapeno pepper
• black bean
• tortilla chip
• romaine lettuce
• cherry tomato
• flank steak
• cumin
• paprika
• kosher salt
• chili powder
• garlic powder

Instructions

1. 1 Preheat a grill pan or skillet over medium-high heat until just barely smoking.
2. 2 Combine garlic powder, chili powder, kosher salt, paprika, and cumin in a bowl; rub over all sides of flank steak.
3. 3 Grill flank steak in the preheated grill pan, flipping halfway through, until browned and cooked to desired doneness, about 8 minutes. Let steak rest on a work surface for 10 minutes. Thinly slice steak against the grain.
4. 4 Divide rice, tomatoes, romaine lettuce, tortilla chips, black beans, jalapeno peppers, and lime wedges between 2 serving bowls; top with steak, cotija cheese, and 1 tablespoon cilantro.
5. 5 Combine avocados, water, 1/2 cup cilantro, sour cream, lime juice, garlic, and salt in a blender; blend until dressing is smooth. Pour dressing over each bowl.

By Amanda Frederickson

Ingredients

• ✓ white rice
• cilantro
• avocado
• lemon
• green cabbage
• zucchini
• celery
• carrot
• potato
• cumin
• black pepper
• garlic powder
• onion powder
• oregano
• seasoned salt
• cilantro
• tomato sauce
• egg
• ground beef
• oregano
• garlic
• chicken bouillon
• onion
• tomato sauce
• water

Instructions

1. 1 Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
2. 2 Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
3. 3 Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
4. 4 Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
5. 5 Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

By SpiceUpYourLife

Ingredients

• ✓ white rice
• mozzarella cheese
• cheddar cheese
• cilantro
• green onion
• black bean
• cumin
• chili powder
• taco seasoning
• ground beef
• ground pork
• lime juice
• black pepper
• salt
• southwest seasoning
• tomato
• chicken broth
• jalapeno pepper
• green chili
• garlic
• onion
• red bell pepper
• green bell pepper
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a Dutch over over medium-high heat. Add green bell pepper, red bell pepper, onion, and garlic; cook and stir until fragrant, about 1 minute. Add green chiles and jalapenos; cook and stir until starting to soften, 3 to 4 minutes. Add rice; cook until coated in oil, about 3 minutes. Add broth, tomatoes, Southwest seasoning, salt, and pepper. Stir well and bring to a boil. Add lime juice and stir well. Cover with lid.
3. 3 Transfer to the preheated oven and bake while you prepare the meat, 10 to 15 minutes.
4. 4 Heat a skillet over medium-high heat. Add pork and beef; saute until browned and crumbly, 5 to 7 minutes. Mix in taco seasoning, chili powder, and cumin; season with salt and pepper. Add black beans and stir.
5. 5 Remove rice from the oven and mix in the meat mixture; sprinkle a few tablespoons of water on top. Continue baking until rice is tender yet firm to the bite, 20 to 25 minutes. Mix in green onions and cilantro; top casserole with Cheddar cheese and mozzarella cheese. Return to oven and bake until cheeses melt, about 5 minutes more.

By Holly

Ingredients

• ✓ white rice
• onion powder
• garlic powder
• salt
• oregano
• cumin
• chili powder
• butter
• chicken stock
• green chile
• fire-roasted diced tomato
• kosher salt
• orange
• bay leaf
• cinnamon stick
• garlic
• onion
• pork shoulder
• black pepper
• oregano
• onion powder
• paprika
• garlic powder
• brown sugar
• salt

Instructions

1. 1 Combine 2 tablespoons salt, brown sugar, garlic powder, paprika, onion powder, oregano, and black pepper in a small bowl and mix well.
2. 2 Place pork pieces into a large bowl. Rub spice mixture evenly over pork, pressing until it adheres. Add in onion, garlic, cinnamon stick, and bay leaves.
3. 3 Squeeze orange juice into the bowl with pork and toss in juiced orange pieces as well; toss to combine.
4. 4 Place pork mixture into a sous vide-safe vacuum sealer bag. Seal the bag and immerse in a heat-proof container of water with a sous vide cooker. Set the temperature to 165 degrees F (74 degrees C) and add the ping pong balls on top. Cook, occasionally re-adding water as it evaporates, 12 to 24 hours.
5. 5 Remove pork carefully from water bath and transfer contents into a large bowl. Pick out chunks of meat with tongs and transfer to a rimmed baking sheet. Discard everything else left in the bowl. Let pork cool briefly. Shred using 2 forks or your fingers and spread evenly over the baking sheet. Season with salt.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place pork under the broiler and cook, flipping halfway through, until fork-tender, about 10 minutes. Watch carefully so it doesn't burn.
7. 7 Place tomatoes and green chiles in a food processor and blend until puréed. Pour into a saucepan; add chicken stock, rice, butter, chili powder, cumin, oregano, 1/2 teaspoon salt, garlic powder, and onion powder. Bring to a boil. Cover and reduce heat to low. Simmer until Spanish rice is tender, about 25 minutes.

By Culinary Envy

Ingredients

• ✓ white rice
• butter
• cilantro
• salt
• lime juice
• water
• lime
• garlic
• vegetable oil
• black pepper
• cumin
• salt
• chili powder
• jalapeno pepper
• onion
• green bell pepper
• chicken stock
• tomato
• garlic
• onion
• butter
• shrimp
• cayenne pepper
• salt
• allspice
• cumin
• oregano
• onion powder
• garlic powder
• chili powder

Instructions

1. 1 Combine chili powder, garlic powder, onion powder, oregano, cumin, allspice, salt, and cayenne pepper in a bowl. Add shrimp and toss to combine. Cover and refrigerate, at least 1 hour.
2. 2 Melt butter in a pot over medium heat. Add diced onion; cook until soft and translucent, about 4 minutes. Add garlic; cook until fragrant, 30 seconds to 1 minute. Add 3 tomatoes; cook until they begin to break down, about 20 minutes.
3. 3 Add chicken stock; purée using an immersion blender. Add bell pepper, remaining 2 tomatoes, sliced onion, jalapeños, chili powder, salt, cumin and black pepper. Simmer sauce over medium-low heat, about 45 minutes.
4. 4 Rinse rice in a mesh strainer until water runs clear. Shake off excess water; let rice dry, 10 to 15 minutes.
5. 5 Add oil to another pot; heat over medium heat. Add rice and sauté until rice is toasted, 4 to 5 minutes. Add garlic and lime zest; cook for 1 minute. Drain oil from rice.
6. 6 Add water, 1 tablespoon lime juice, and salt to the pot. Bring to a boil over medium-high heat; reduce heat to low, cover, and simmer until rice absorbs most of the liquid, about 20 minutes. Toss with cilantro and remaining 1 tablespoon lime juice.
7. 7 Melt butter in a separate pot; sauté shrimp until cooked through, 3 to 4 minutes. Remove from heat.
8. 8 Scoop some rice on a plate, top with sauce and shrimp.

By Brian Genest

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