Type what you have

Ingredients

• ✓ rice
• chicken
• vegetable blend
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken, rice, and vegetables into a large saucepan or Dutch oven; stir in water until smooth. Place over medium-high heat and bring to a boil; stir constantly.
3. 3 Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 25 minutes. Cool completely before serving; store covered in the refrigerator.

By LUVSNOW17

Ingredients

• ✓ rice
• smoked sausage
• red bell pepper
• sweet chili garlic sauce
• pineapple

Instructions

1. 1 Cook and stir sausage and bell pepper in a large saucepan over medium-high heat until sausage is lightly browned and peppers are tender, about 5 minutes.
2. 2 Add chili garlic sauce and pineapple; cook and stir for 5 minutes.
3. 3 Serve over cooked rice.

By Hillshire FarmR Brand

Ingredients

• ✓ rice
• water
• ground beef
• tomato soup
• chili powder
• processed cheese

Instructions

1. 1 Bring water and rice to a boil in a saucepan. 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 Preheat an oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish.
3. 3 While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the condensed tomato soup and chili powder; cook until heated through.
4. 4 Spread 1/3 of the rice into the bottom of the prepared baking dish and cover with 1/3 of the ground beef mixture. Place 2 slices of processed cheese over the meat, then cover with 2 more layers of rice and meat. Arrange the remaining 6 slices of cheese over the top.
5. 5 Bake in the preheated oven until the casserole has heated through and the cheese is bubbly and browned, about 20 minutes.

By CAMIMCC

Ingredients

• ✓ rice
• vegetable oil
• sea salt
• mixed vegetable
• chicken stock
• cheddar cheese

Instructions

1. 1 Heat oil in medium sauce pan over medium-high heat.
2. 2 Add remaining ingredients, except for cheese.
3. 3 Bring to a boil for 1 minute.
4. 4 Reduce heat to low, cover and simmer for 10 minutes, or until liquid is absorbed.
5. 5 Add cheese and stir until melted and serve immediately.

By Morton

Ingredients

• ✓ rice
• evaporated milk
• raisin
• egg
• white sugar
• brown sugar
• custard powder
• vanilla extract
• nutmeg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2. 2 Whisk rice, evaporated milk, raisins, eggs, white sugar, brown sugar, custard powder, and vanilla extract together in a bowl; pour into the prepared dish. Sprinkle nutmeg over rice mixture.
3. 3 Bake in the preheated oven until a knife inserted into the center of pudding comes out clean, about 30 minutes.

By Cathy

Ingredients

• ✓ rice
• butter
• onion
• broccoli
• cream of chicken soup
• process cheese sauce
• milk

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat butter in a 10-inch skillet over medium heat. Add onion and cook until tender-crisp, stirring occasionally.
3. 3 Add broccoli to the skillet and cook until it's tender-crisp, stirring occasionally.
4. 4 Stir in rice, condensed soup, cheese sauce, and milk. Cook and stir until cheese is melted.
5. 5 Pour broccoli-rice mixture into a 2-quart shallow baking dish.
6. 6 Bake in the preheated oven until the mixture is hot and bubbling, about 30 minutes.

By Campbell's Kitchen

Ingredients

• ✓ rice
• vegetable oil
• pork chop
• cream of mushroom soup
• milk
• ranch salad dressing mix
• paprika

Instructions

1. 1 Heat oil in a skillet. Add pork chops; cook until browned on both sides.
2. 2 Add soup, milk, and 1/2 package salad dressing mix; heat to a boil. Cover and cook over low heat until flavors combine, about 10 minutes. Sprinkle with paprika.
3. 3 Serve with ranch-style rice.

By Campbell's Kitchen

Ingredients

• ✓ rice
• water
• onion
• beef bouillon granules
• thyme
• marjoram
• rosemary

Instructions

1. 1 Combine water, onion, bouillon, thyme, marjoram, and rosemary in a saucepan; bring to a boil. Add rice, reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, 15 to 20 minutes.

By tina122372

Ingredients

• ✓ rice
• ground beef
• red bell pepper
• orange bell pepper
• green bell pepper
• tomato sauce
• brown sugar
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat a large skillet over medium-high heat. Break ground beef into pieces and add to skillet; cook and stir until about half of the beef is browned, 3 to 5 minutes. Stir red bell pepper, orange bell pepper, and green bell pepper into the beef; continue to cook and stir until the beef is entirely browned, about 5 minutes more. Drain and discard grease.
3. 3 Mix tomato sauce and brown sugar together in a bowl; pour over the beef mixture. Stir rice into the beef mixture and stir; transfer to a 9x13-inch baking dish. Sprinkle Cheddar cheese over the mixture.
4. 4 Bake in preheated oven until the cheese is bubbling, about 30 minutes. Cool dish 5 minutes before serving.

By Paul E Hamilton

Ingredients

• ✓ rice
• vegetable oil
• ham
• onion
• hot sauce
• black-eyed pea
• salt

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add ham, onion, and hot sauce. Cook until onions are tender, about 3 minutes.
2. 2 Add undrained peas, rice, and salt. Reduce heat to medium-low, cover, and cook until heated throughout, about 5 minutes.

By justindonahue

Ingredients

• ✓ rice
• stir-fry vegetable
• cheddar cheese
• butter
• lemon juice
• chicken bouillon granules
• paprika
• black pepper
• tilapia fillet

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine cooked rice, thawed vegetables, and Cheddar cheese in a large bowl.
3. 3 Melt butter in a small saucepan over low heat; stir in lemon juice, bouillon granules, paprika, and black pepper.
4. 4 Add ½ butter mixture to rice mixture; stir to combine. Transfer rice mixture to the prepared baking dish. Place tilapia fillets in a single layer on top of rice; pour remaining butter mixture over top.
5. 5 Bake in the preheated oven until fish flakes easily with a fork, 35 to 40 minutes.

By KATHYP100

Ingredients

• ✓ rice
• ground beef
• fire-roasted diced tomato
• ketchup
• worcestershire sauce
• black pepper
• green bell pepper
• water

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl.
3. 3 Stuff each green bell pepper with ground beef mixture.
4. 4 Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper.
5. 5 Cook on Low for 6 to 8 hours.

By Cooper4

Ingredients

• ✓ rice
• chicken broth
• cream of chicken soup
• water
• cheddar cheese
• pork chop
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
2. 2 Stir chicken broth, rice, cream of chicken soup, and water together with a whisk in the prepared casserole dish until smooth; add Cheddar cheese, season with salt and pepper, and stir.
3. 3 Lie pork chops into the rice mixture in a single layer; season with more black pepper.
4. 4 Bake in preheated oven until rice in the middle of the dish is tender and pork chops are golden brown, about 80 minutes.

By Miss Annette

Ingredients

• ✓ rice
• green pepper
• ground beef
• celery
• onion
• tomato sauce
• salt
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain.
3. 3 Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl.
4. 4 Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture.
5. 5 Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers.
6. 6 Bake in preheated oven until heated through, about 30 minutes.

By Ali Milligan

Ingredients

• ✓ rice
• ground beef
• green bean
• onion
• green bell pepper
• tomato
• cabbage
• soy sauce

Instructions

1. 1 In a large stock pot, layer ground beef, green beans, onions, bell peppers, and tomatoes. Finish with a layer of cabbage, then evenly drizzle soy sauce over top. Cover and cook over medium for 1 hour, or until cabbage is tender and meat is well done. Reduce heat as needed to prevent burning.
2. 2 Meanwhile, rinse rice in a fine mesh strainer under cold running water until no longer cloudy. Transfer to a medium saucepan and cover with 2 cups water. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes, remove from heat and let stand for 10 minutes, or until all liquid has evaporated. Serve over rice.

By STEPHANIE T

Ingredients

• ✓ rice
• chicken breast
• cream of mushroom soup
• mayonnaise
• broccoli
• onion
• mushroom
• cheddar cheese

Instructions

1. 1 Bring a large saucepan of lightly salted water to a boil. Cook chicken in boiling water until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool, then shred.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Steam broccoli in the microwave according to package directions until crisp-tender, 4 to 6 minutes.
4. 4 Stir condensed soup and mayonnaise together in a bowl; add broccoli, onion, and mushrooms and stir to coat.
5. 5 Spread cooked rice into the bottom of a casserole dish. Top rice with shredded chicken. Spread soup mixture over chicken, then sprinkle with Cheddar.
6. 6 Bake in the preheated oven until slightly browned on top, 35 to 45 minutes.

By Patricia Siegner

Ingredients

• ✓ rice
• chicken tender
• cream cheese
• ranch dressing
• buffalo wing sauce
• water
• colby jack cheese
• cheddar cheese
• corn chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water to a boil; add chicken tenders and cook until no longer pink in centers and an instant-read thermometer inserted into centers reads at least 165 degrees F (75 degrees C), 10 to 15 minutes. Drain; cool until easy to handle, about 5 minutes. Shred chicken with 2 forks.
3. 3 Add cream cheese to a blender; blend until smooth. Add ranch dressing, wing sauce, and water; blend until smooth. Stir in shredded chicken and Colby-Jack cheese.
4. 4 Spread rice in a 9x13-inch baking dish. Pour Buffalo chicken mixture on top; sprinkle with Cheddar cheese. Cover baking dish with aluminum foil.
5. 5 Bake in the preheated oven until cheese is melted and bubbly, about 45 minutes. Sprinkle chips on top.

By AddisonsMommy

Ingredients

• ✓ rice
• cooking spray
• cheddar cheese
• black pepper
• salt
• chicken breast
• cream of chicken soup
• water
• onion soup mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over rice; season with black pepper and salt. Arrange chicken evenly atop rice-cheese layer. Dot chicken evenly with rounded teaspoons of cream of chicken soup. Pour water over chicken, then sprinkle evenly with onion soup mix.
3. 3 Bake in the preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until chicken is no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Sprinkle remaining 1/2 cup Cheddar cheese over the dish to serve.

By KVines3

Ingredients

• ✓ rice
• soy sauce
• ginger root
• round steak
• butter
• mushroom
• onion
• red bell pepper
• sweet and sour sauce

Instructions

1. 1 Whisk soy sauce and ginger together in a large glass or ceramic bowl. Add steak and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes or up to overnight.
2. 2 Heat a wok over high heat. Add steak mixture; cover wok and cook until steak browned, about 5 minutes. Transfer steak to a plate.
3. 3 Heat butter in wok over high heat; stir in mushrooms, onion, bell pepper, and sweet and sour sauce. Cover and cook until vegetables begin to soften, about 3 minutes. Stir in cooked steak; cook until heated through, about 2 minutes. Serve over cooked rice.

By Littldot

Ingredients

• ✓ rice
• olive oil
• chorizo sausage
• onion
• taco sauce
• cheddar cheese
• cumin
• poblano pepper
• taco sauce
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium-high heat. Add chorizo; cook and stir until completely browned and broken into small pieces, 7 to 10 minutes. Off heat; stir in rice, onion, 1/4 cup taco sauce, Cheddar, and cumin until evenly mixed.
3. 3 Fill pepper halves with chorizo mixture; place in a small casserole dish or pie plate. Drizzle remaining 2 tablespoons taco sauce over peppers. Pour water into bottom of dish; cover loosely with aluminum foil.
4. 4 Bake in the preheated oven until peppers tender, about 1 hour.

By jiver

Ingredients

• ✓ rice
• green bell pepper
• ground chicken
• onion
• garlic
• black pepper
• salt
• tomato sauce
• mozzarella cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut tops off green peppers and place peppers in a baking pan. Dice any pepper flesh surrounding stems; set aside. Discard seeds and stems.
3. 3 Mix ground chicken, rice, onion, garlic, black pepper, and salt together in a bowl. Mix in diced peppers.
4. 4 Scoop chicken mixture into the green peppers and cover with tomato sauce.
5. 5 Cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
6. 6 Remove foil and top peppers with mozzarella cheese; continue to bake until filling is cooked through and cheese is golden, about 15 minutes longer.

By DStar

Ingredients

• ✓ rice
• egg
• ground chicken
• egg
• matzo meal
• salt
• pepper
• cinnamon
• chicken broth

Instructions

1. 1 Bring a large pot of salted water to a rolling boil. Place 8 eggs in the boiling water; let the eggs boil for one minute, then remove the pan from the heat. Let the eggs sit for 15 minutes before removing them from the pot. Let them cool, remove the shells, the white portion of the eggs (save or discard the white), and chop the yolks.
2. 2 In a medium bowl, mix ground chicken, beaten egg, matzo meal, salt and pepper to taste, and cinnamon. Form mixture into walnut-sized balls and refrigerate until ready to cook.
3. 3 In a large saucepan over high heat, bring chicken broth to a boil. Add rice and chicken meatballs, cover, and lower heat to medium low; simmer for 20 minutes or until the rice and chicken are cooked.
4. 4 Ladle into soup bowls and garnish with hard-boiled egg; serve.

By umyum

Ingredients

• ✓ rice
• garlic powder
• onion powder
• salt
• black pepper
• grapeseed oil
• red bell pepper
• carrot
• celery
• water
• fried onion

Instructions

1. 1 Place rice in a large bowl. Season with garlic powder, onion powder, salt, and black pepper.
2. 2 Heat oil in a large skillet over medium heat. Add red bell pepper, carrot, and celery; cook and stir until tender, about 5 minutes. Add seasoned rice and water; cook until rice is heated through, about 5 minutes. Add French-fried onions; toss to combine.

By Allrecipes Member

Ingredients

• ✓ rice
• salmon
• kale
• green onion
• ginger
• water
• salt
• black pepper
• seaweed
• sesame oil

Instructions

1. 1 Combine salmon, kale, green onions, and ginger in a saucepan; add water and turn heat to medium-high. Bring liquid to a boil; reduce heat and simmer until salmon flakes easily with a fork, about 10 minutes. Add more water if needed. Season salmon with salt and pepper.
2. 2 Stir rice into salmon mixture; cook until heated through, 2 to 3 minutes. Remove saucepan from heat. Stir seaweed into mixture and top with sesame oil.

By Foodie

Ingredients

• ✓ rice
• ground beef
• smoked sausage
• onion
• celery
• garlic
• cabbage
• tomato
• water
• garlic salt

Instructions

1. 1 Combine ground beef, smoked sausage, onion, celery, and garlic in a large stock pot over medium-high heat. Cook and stir until beef is evenly browned, about 5 minutes. Stir in cabbage, tomatoes, water, and rice. Season with garlic salt.
2. 2 Bring to a boil; reduce heat to low. Cover and cook, stirring once, until rice is tender, 35 to 40 minutes.

By Susan

Ingredients

• ✓ rice
• water
• turkey kielbasa
• onion
• green bell pepper
• garlic
• kidney bean
• tomato
• oregano
• pepper
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Prepare the rice: Bring water to a boil in a saucepan. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
3. 3 Meanwhile, cook sausage in a large skillet over low heat for 5 minutes.
4. 4 Stir in onion, green pepper, and garlic; saute until tender.
5. 5 Add in beans and tomatoes with juice. Season with oregano, pepper, and salt.
6. 6 Simmer uncovered for 20 minutes. Serve over rice.

By Paula

Ingredients

• ✓ rice
• catfish fillet
• water
• onion
• salt
• black pepper
• all-purpose flour
• curry powder
• butter
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse fillets under cold water and cut into 2-inch pieces.
3. 3 Place catfish into a medium saucepan and add water, onions, salt, and pepper. Bring to a boil; reduce heat, and simmer until fish is tender but not breaking apart, about 8 minutes. Transfer fish to a serving platter using a slotted spoon and cover with foil to keep warm.
4. 4 Bring the cooking liquid in the saucepan to a boil; continue to boil until it reduces to 1 cup, then keep warm over low heat.
5. 5 Combine flour, curry, and butter in a small bowl. Mix with a fork or fingertips to form a smooth paste. Roll teaspoon-sized bits of paste into balls.
6. 6 Return the cooking liquid to a simmer. While stirring slowly and continuously, drop the balls into the liquid one at a time, letting each one dissolve before adding the next. Cook until the sauce returns just to a boil and thickens to the consistency of gravy, about 5 minutes. Check the seasoning.
7. 7 Pour the gravy over the fish and boiled rice, sprinkle some parsley on top, and serve hot.

By Adrian Miller

Ingredients

• ✓ rice
• vegetable oil
• water
• broccoli
• salt
• black pepper
• chicken breast
• garlic powder
• onion powder
• onion
• lemon
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat an oven-safe pot over medium-high heat; stir rice and 2 tablespoons oil together in the hot saucepan to coat the rice with oil. Pour hot water over the rice; bring to a boil and place a cover on the pot.
3. 3 Bake rice in preheated oven until the water is absorbed and rice is tender, 12 to 15 minutes.
4. 4 Place broccoli into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain and season broccoli with salt and pepper.
5. 5 Heat remaining oil in a skillet over medium-high heat; add chicken to hot oil, season with garlic powder and onion powder. Saute chicken until completely browned, 5 to 7 minutes.
6. 6 Stir onion into the chicken; continue cooking until onions are soft and translucent, 5 to 7 minutes.
7. 7 Spoon rice into the skillet; cook until lightly browned on the bottom, about 3 minutes. Stir broccoli into the rice mixture; sprinkle lemon zest and lemon juice over the mixture and stir. Top with Parmesan cheese.

By Teyonna Mason

Ingredients

• ✓ rice
• black bean
• olive oil
• cooking wine
• recaito
• bay leaf
• sazon goya
• brown sugar
• oregano leaf
• white vinegar
• cumin
• adobo seasoning

Instructions

1. 1 Add 1/4 cup water to 4 quart saucepan over medium heat. Add first 10 ingredients to pot. Bring bean mixture to a boil. Reduce heat to medium-low and simmer until flavors come together, about 10 minutes. Discard bay leaf; season beans with Adobo.
2. 2 Divide beans evenly among serving plates. Divide cooked rice evenly among plates alongside beans.

By Goya

Ingredients

• ✓ rice
• bell pepper
• olive oil
• onion
• ground chicken
• tomato
• spinach
• italian seasoning
• salt
• black pepper
• asiago cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slice tops off peppers and wrap peppers in aluminum foil. Dice any pepper flesh surrounding stems; set aside. Discard stems.
3. 3 Bake peppers in the preheated oven for 15 minutes. Remove from the oven. Remove and discard foil when cool enough to handle.
4. 4 Meanwhile, heat oil in a skillet over medium-high heat. Add onion and cook and stir until soft and slightly browned, about 5 minutes. Add chicken; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Add diced peppers and saute until soft, 2 to 3 minutes. Add cooked rice, tomatoes, and spinach; cook and stir until heated through, 3 to 5 minutes.
5. 5 Stuff peppers with chicken-rice mixture. Sprinkle with Italian seasoning, salt, and pepper, then Asiago cheese.
6. 6 Return the peppers to the oven and cook until heated through and cheese is melted, about 15 minutes.

By Ellen Trimboli