Type what you have

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
• 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
• 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
• 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
• brown lentil
• barley
• olive oil
• garlic
• chicken stock concentrate
• water

Instructions

1. 1 Rinse rice, lentils, and barley thoroughly and mix in a rice cooker pot; add olive oil, garlic, and stock concentrate and stir.
2. 2 Pour enough water over the mixture to reach the 4 1/2-cup mark on the rice cooker.
3. 3 Press Start and let cook until the rice and lentils are tender, about 30 minutes.

By Allrecipes Member

Ingredients

• ✓ white rice
• oil
• egg
• stir-fry vegetable
• chicken broth
• soy sauce

Instructions

1. 1 Heat oil in a large skillet over medium heat. Cook beaten eggs in hot oil until set, stirring occasionally. Remove scrambled eggs to a plate; set aside.
2. 2 Add vegetables, broth, and soy sauce to the same skillet; bring to a boil. Stir in rice; cover. Remove from heat and let stand for 5 minutes.
3. 3 Stir scrambled eggs into rice mixture. Serve hot.

By Minute Rice

Ingredients

• ✓ white rice
• butter
• orzo pasta
• onion
• garlic
• chicken broth

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a skillet over medium-low heat. Add orzo; cook and stir until orzo is golden brown.
3. 3 Stir in onion and cook until onion becomes translucent.
4. 4 Add garlic and cook for 1 minute. Stir in rice and chicken broth, turn heat to high, and bring to a boil.
5. 5 Reduce heat to medium-low, cover the skillet, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
6. 6 Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
7. 7 Serve and enjoy!

By sarahbillings

Ingredients

• ✓ white rice
• olive oil
• mushroom
• salsa
• chicken breast
• cheddar cheese
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium heat. Add mushrooms; cook and stir.
3. 3 Combine mushrooms, rice, salsa, chicken, Cheddar cheese, and sour cream in a bowl; transfer to a greased casserole dish.
4. 4 Bake in the preheated oven for 25 to 35 minutes.

By NEKAYAH

Ingredients

• ✓ white rice
• chicken
• tomato
• okra
• bay leaf
• chicken broth
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Spread the rice over the bottom of a 10x15 inch baking dish. Layer the chicken pieces, tomatoes, okra, and bay leaves on top of the rice. Pour the broth and reserved tomato juice over the ingredients and season with salt and pepper.
3. 3 Cover and bake for 2 hours, until the chicken is tender and falling off the bone. Remove the bay leaves. Serve in large bowls with plenty of rice and sauce.

By HOMEKEEPER

Ingredients

• ✓ white rice
• chicken breast
• salt
• pepper
• cream of chicken soup
• cheddar cheese
• white bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season chicken with salt and pepper; place in a microwave-safe dish. Cover and microwave on high for 5 to 6 minutes. Flip, cover again, and cook until no longer pink in the center and the juices run clear, 2 to 3 more minutes. Remove from the oven and let cool, about 10 minutes.
3. 3 Transfer cooled chicken to a 7x11-inch baking dish. Stir in rice and condensed soup until well combined. Sprinkle Cheddar over top, then bread cubes.
4. 4 Bake in the preheated oven until cheese is melted and bubbly and bread cubes are toasted, about 20 minutes.

By Lee

Ingredients

• ✓ white rice
• cooking spray
• chicken breast
• cream of chicken soup
• broccoli
• water
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2. 2 Combine chicken, condensed soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil.
3. 3 Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more.

By B's Kitchen

Ingredients

• ✓ white rice
• water
• pork
• broccoli
• cream of celery soup
• mayonnaise
• black pepper
• curry powder

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 over medium-high heat. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes.
3. 3 Combine pork, cooked rice, and broccoli in a large bowl. Stir in soup and mayonnaise; season with pepper and curry powder. Transfer to a 9x13-inch baking dish; cover with aluminum foil.
4. 4 Bake in the preheated oven until evenly heated through, 45 to 50 minutes. Remove foil for the last 5 minutes.

By JULIE NOYES

Ingredients

• ✓ white rice
• butter
• onion
• seasoned salt
• pork chop
• beef consomme
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a large skillet over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Transfer onion to a plate.
3. 3 Sprinkle seasoned salt over all sides of each pork chop. Place pork chops in the same large skillet and cook until browned, 1 to 2 minutes per side.
4. 4 Mix beef consomme and water together in a 9x13-inch baking dish. Pour rice into the broth mixture; add caramelized onion. Gently arrange pork chops over rice in a single layer. Cover baking dish with aluminum foil.
5. 5 Bake in the preheated oven until pork is cooked through, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By rev'd up chef

Ingredients

• ✓ white rice
• ground beef
• cabbage
• tomato sauce
• onion
• salt
• beef broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) and gather all ingredients.
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 Combine cabbage, tomato sauce, onion, rice, and salt in a large mixing bowl. Stir in cooked ground beef. Pour mixture into a 9x13-inch baking dish, then pour beef broth over top.
4. 4 Cover and bake in the preheated oven for 1 hour.
5. 5 Stir, re-cover, and bake until cabbage is tender and rice is done, 20 to 30 minutes more.
6. 6 Serve hot and enjoy!

By BUCHKO

Ingredients

• ✓ white rice
• zucchini
• onion
• tomato
• ground beef
• salt
• pepper

Instructions

1. 1 In a large pot, combine zucchini and onion. Cover with 3 inches of water. Bring to a boil over medium heat. Stir in tomatoes and rice; reduce heat and simmer.
2. 2 In a large skillet, cook beef over medium heat until brown. Stir into soup, adding more water if necessary. Season with salt and pepper, and simmer 20 minutes more, until rice is tender.

By MARY ANN PUTMAN

Ingredients

• ✓ white rice
• onion
• butter
• margarine
• cream of mushroom soup
• broccoli
• cheese dip
• bread cube

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Cook and stir onion in 1 tablespoon of the butter in large skillet on medium heat until tender.
2. 2 Add rice, soup, broccoli and cheese dip; mix lightly. Spoon into 1-1/2-quart casserole. Toss together remaining 1 tablespoon butter, melted, and bread cubes; sprinkle over casserole.
3. 3 Bake 30 to 35 minutes or until heated through.

By Minute Rice

Ingredients

• ✓ white rice
• butter
• onion
• raisin
• chicken broth
• salt
• pepper
• almond

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil.
2. 2 Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.

By Annette

Ingredients

• ✓ white rice
• orange bell pepper
• ground turkey
• onion
• tomato
• water
• liquid smoke
• gouda cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water to a boil; cook orange bell peppers in boiling water until slightly softened, about 5 minutes. Drain and set aside.
3. 3 Heat a large skillet over medium-high heat. Cook and stir turkey and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Stir tomatoes, rice, 1/2 cup water, and liquid smoke into turkey mixture; cover the skillet and simmer until rice is tender, about 15 minutes. Remove the skillet from heat; stir in Gouda cheese.
5. 5 Stuff each orange bell pepper with turkey mixture and place peppers, open-side up, in a baking dish. Cover the dish with aluminum foil.
6. 6 Bake in the preheated oven until heated through and cheese is melted, 25 to 35 minutes.

By kflamed13

Ingredients

• ✓ white rice
• olive oil
• chicken
• raisin
• onion
• turmeric
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a small skillet, heat two tablespoons of olive oil. When oil is hot, saute the chopped onion. Add turmeric and raisins. Saute. Add cooked rice and salt. Mix well.
3. 3 Butter the outside of both chickens and sprinkle a little pepper on both. Stuff the rice mixture into both chickens. Place in a greased 9x13 inch baking dish and bake in preheated oven for about 1 hour (or until chickens are nice and brown and the juices run clear).

By Nazi

Ingredients

• ✓ white rice
• olive oil
• garlic
• tomato
• beef broth
• spinach
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a stockpot over medium-high heat; saute garlic until browned on all sides, 3 to 4 minutes. Transfer garlic to a work surface, reserving oil in the stockpot. Slice garlic.
2. 2 Mix rice in the reserved oil until evenly coated; add tomatoes and cook, stirring frequently, until toasted and fragrant, about 10 minutes. Stir beef broth and spinach into tomato mixture; cook and stir for 5 minutes.
3. 3 Stir garlic into spinach mixture, cover stockpot, and simmer soup until flavors combine, 15 to 20 minutes. Season soup with salt and pepper.

By NICOLLEBLUE

Ingredients

• ✓ white rice
• broccoli stalk
• broccoli floret
• water
• olive oil
• garlic
• salt
• lemon juice

Instructions

1. 1 Combine broccoli stalk and 1 cup water in a blender; blend until puréed. Add remaining cup of water for a total of 2 cups of green water to cook rice in.
2. 2 Heat olive oil in a saucepan over medium heat and cook garlic until fragrant, 1 to 2 minutes. Add rice and cook and stir for 3 minutes. Add chopped broccoli florets, green water, and salt; bring to a boil. Reduce heat to low and simmer until rice is tender, 15 to 20 minutes.
3. 3 Fluff cooked rice with a fork and squeeze lemon juice on top before serving.

By Rita

Ingredients

• ✓ white rice
• cabbage
• ground beef
• egg
• onion
• salt
• pepper
• tomato soup

Instructions

1. 1 Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
4. 4 Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
5. 5 Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.

By Barb

Ingredients

• ✓ white rice
• cabbage
• ground beef
• onion
• tomato sauce
• tomato
• salt
• black pepper

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 cabbage strips to boiling water. Boil until tender. Drain.
3. 3 Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
4. 4 Mix together meat and onion mixture with cooked rice, cabbage, tomato sauce, diced tomatoes, cabbage, salt, and pepper until well combined. Place mixture into a large glass baking dish.
5. 5 Bake in the preheated oven until bubbly and heated through, 30 to 45 minutes.

By roxychic3253

Ingredients

• ✓ white rice
• chicken breast
• mayonnaise
• sour cream
• cream of chicken soup
• almond
• mozzarella cheese
• cheddar cheese
• potato chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix chicken, mayonnaise, sour cream, condensed soup, rice, almonds, and mozzarella cheese in a large casserole dish. Layer with Cheddar cheese and top with potato chips.
3. 3 Bake in the preheated oven until bubbly and golden brown, about 35 minutes.

By MOLLYLEE

Ingredients

• ✓ white rice
• cooking spray
• broccoli
• cheddar cheese
• onion
• salt
• garlic granule
• chicken breast
• poultry rub

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat an 8-inch square casserole dish with cooking spray.
2. 2 Combine broccoli, Cheddar cheese, rice, and onion in a medium bowl. Add salt and garlic granules; mix well.
3. 3 Cut a deep pocket into each chicken breast with a sharp knife. Stuff each breast with broccoli-cheese mixture, place in the prepared casserole, and sprinkle with poultry rub. Cover casserole with aluminum foil.
4. 4 Place in the preheated oven and bake for 25 minutes. Remove foil and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ white rice
• cream of mushroom soup
• vegetable broth
• onion
• mushroom
• parsley
• oregano
• butter
• salt
• pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper. Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil.
3. 3 Bake for 35 to 40 minutes in the preheated oven. If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender.

By Maryanne

Ingredients

• ✓ white rice
• cream of mushroom soup
• cream of celery soup
• water
• mushroom
• garlic powder
• black pepper
• onion soup mix
• chicken breast

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. Mix all together. Pour mixture into a 9x13 inch baking dish and spread on bottom.
3. 3 Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all. Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside.

By Carol

Ingredients

• ✓ white rice
• bread crumb
• chicken breast
• olive oil
• ranch dressing
• cream of celery soup
• mozzarella cheese
• almond
• cheddar cheese
• potato chip

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Spread bread crumbs into a wide, shallow bowl. Press chicken breast halves into bread crumbs to coat. Gently pat chicken to let any loose crumbs fall away. Place coated breasts onto a plate while breading the rest; do not stack.
3. 3 Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil to brown completely, 3 to 5 minutes per side.
4. 4 Spread rice into the bottom of a 13x9-inch baking dish. Arrange browned chicken breasts atop the rice.
5. 5 Mix ranch dressing, celery soup, mozzarella cheese, and almonds together in a bowl; pour over the chicken and rice, assuring the chicken is covered completely. Sprinkle Cheddar cheese over the ranch dressing mixture and top with crushed potato chips.
6. 6 Bake in preheated oven until golden brown on top and the chicken is no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Linda Rutkowski

Ingredients

• ✓ white rice
• water
• green bell pepper
• olive oil
• onion
• textured vegetable protein
• parsley
• tomato sauce
• salt
• mozzarella cheese

Instructions

1. 1 Combine water and rice in a small saucepan; bring to a boil. Reduce heat to low and simmer until rice is tender and liquid has been absorbed, about 15 minutes.
2. 2 Preheat the oven to 400 degrees F (205 degrees C).
3. 3 Cut tops off peppers and remove seeds. Arrange peppers in a large baking dish. Chop up usable portion of the tops.
4. 4 Heat olive oil in a large skillet over medium heat. Sauté chopped peppers and onion in hot oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low and continue cooking for 5 minutes. Mix in cooked rice and 1 1/4 cups tomato sauce. Season with salt and pepper. Spoon mixture into peppers; top each with remaining tomato sauce.
5. 5 Cover and bake in the preheated oven for about 45 minutes. Uncover, top each pepper with mozzarella cheese, and continue baking until cheese is melted, about 5 minutes more.

By Karen C. Greenlee