Type what you have

Ingredients

• ✓ long grain rice
• water
• cinnamon stick
• vanilla
• white sugar

Instructions

1. 1 In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
2. 2 After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
3. 3 Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

By Ivy

Ingredients

• ✓ long grain rice
• water
• white sugar
• cinnamon
• milk
• ice cube

Instructions

1. 1 Pour sugar, cinnamon, and rice into hot water; stir until sugar dissolves. Cover, and let stand at room temperature for at least 3 hours, but preferably overnight.
2. 2 Stir in milk, then puree with a hand blender, or in batches in a standing blender until the rice resembles fine sand. Strain through several layers of cheesecloth, or through a very fine strainer. Serve over ice.

By Lindsay W

Ingredients

• ✓ long grain rice
• water
• cinnamon
• milk
• sweetened condensed milk
• vanilla extract
• rum
• ice

Instructions

1. 1 Mix the rice and warm water together in a bowl, and let stand for 1/2 hour. Reserving the water, drain, and place the rice in the bowl of a food processor. Add the cinnamon and process until a paste forms. Return the rice to the water and let stand at least 2 hours, stirring occasionally as the water turns milky white.
2. 2 Strain the rice through a fine sieve into a bowl or pitcher. Stir in the milk, condensed milk, vanilla, and rum, if desired, until evenly blended. Refrigerate at least 2 hours.
3. 3 To serve, divide the ice cubes between four glasses, and pour the chilled horchata over the ice.

By TimG

Ingredients

• ✓ long grain rice
• water
• almond
• cinnamon stick
• strawberry
• water
• stevia powder
• ice

Instructions

1. 1 Combine 3 cups hot water, almonds, and rice in a powerful blender, such as a Vitamix®; blend until smooth. Pour into a container, add cinnamon stick, and cover; let sit at room temperature for 24 hours.
2. 2 Remove cinnamon stick from mixture break up into small pieces. Pour mixture and cinnamon pieces into the Vitamix® and blend until cinnamon pieces are pulverized and blended.
3. 3 Strain mixture over a sieve. Pour back into Vitamix® and add strawberries, 1/2 cup water, and stevia. Blend until smooth.
4. 4 Pour over ice and serve, or chill until ready to serve.

By Yoly

Ingredients

• ✓ long grain rice
• chicken broth
• rotisserie chicken
• egg
• parmesan cheese
• black pepper
• parsley

Instructions

1. 1 Combine chicken broth, chicken, and rice in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Meanwhile, whisk eggs and Parmigiano-Reggiano cheese together in a small bowl. Season with black pepper. Set aside.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Change the pressure cooker setting to Saute. Pour egg mixture into the broth in a slow steady stream while whisking. Cook for 1 minute. Serve immediately and garnish with parsley.

By Kim's Cooking Now

Ingredients

• ✓ long grain rice
• water
• milk
• evaporated milk
• white sugar
• butter
• cinnamon

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, about 20 minutes.
2. 2 Add milk, evaporated milk, sugar, and butter; stir well and cook until creamy, about 20 minutes more. Sprinkle with cinnamon, then serve.

By Egapylime

Ingredients

• ✓ long grain rice
• pork sausage
• wild rice
• seasoning packet
• black-eyed pea
• tomato
• chicken broth
• water
• salt

Instructions

1. 1 Crumble sausage into a skillet over medium heat and cook until evenly brown.
2. 2 Mix cooked sausage, rice mix with seasoning packet, black-eyed peas, tomatoes, broth and water. Bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until rice is tender. Season to taste with salt.

By ThoHug

Ingredients

• ✓ long grain rice
• butter
• olive oil
• beef stew meat
• all-purpose flour
• water
• wild rice
• mushroom

Instructions

1. 1 Melt butter with olive oil in a large heavy pot or Dutch oven over medium heat. Place flour in a shallow bowl and dredge the beef tips in the flour. Brown the beef in the hot butter and oil, stirring often, about 15 minutes.
2. 2 Pour water into the pot and scrape to dissolve browned food bits from the bottom of the pot. Stir in the flavor packets from the rice mix and dissolve; mix in the rice and mushrooms. Bring the mixture to a simmer and reduce heat to medium-low; simmer until beef is tender and the rice has absorbed the liquid, 20 to 30 more minutes.

By Dawn R

Ingredients

• ✓ long grain rice
• green bell pepper
• onion
• green onion
• crawfish tail
• chicken broth
• tomato
• green chile pepper
• margarine
• parsley
• cajun seasoning

Instructions

1. 1 In a large bowl, combine rice, green pepper, onion, green onions, crawfish tails, chicken broth, diced tomatoes, margarine, parsley, and Cajun seasoning. Pour into rice cooker, and cook for 1 cycle, or until liquid is absorbed, about 30 minutes. Taste, and adjust seasonings.

By Kim Madigan

Ingredients

• ✓ long grain rice
• acorn squash
• corn bread stuffing mix
• butter
• onion
• garlic
• mushroom
• wild rice
• sage
• vegetable stock

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking pan.
2. 2 Place squash, cut-sides down, in the prepared pan. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
3. 3 Meanwhile, prepare stuffing mix according to package instructions. Set aside.
4. 4 Melt 2 teaspoons butter in a saucepan over medium heat. Add onion and garlic; cook until onion is translucent, about 10 minutes. Add mushrooms; cook until juice begins to release, about 5 minutes.
5. 5 Add rice mix and sage; cook until vegetables begin to brown, about 5 minutes. Add stock; stir to combine. Cover, reduce heat to a simmer, and simmer until tender, 30 to 40 minutes.
6. 6 Gently stir rice and stuffing together; divide among squash centers without packing it. Bake until tender, about 15 minutes.

By sherry

Ingredients

• ✓ long grain rice
• water
• wild rice mix
• pea
• parsley
• tomato
• artichoke heart
• black olive
• green onion
• balsamic vinegar
• canola oil
• white sugar

Instructions

1. 1 Bring water and rice mix to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 22 minutes; transfer to a bowl to cool.
2. 2 Meanwhile, bring a medium pot of water to a boil. Add peas; cook until just tender, about 2 minutes. Drain and cool.
3. 3 Stir cooled peas, parsley, tomatoes, artichoke hearts, olives, and green onions into cooled rice.
4. 4 Combine vinegar, oil, and sugar in a blender (or shake in a covered bottle); blend until emulsified and creamy.
5. 5 Drizzle vinaigrette over salad; toss to coat. Refrigerate salad until ready to serve.

By PJ's kitchen

Ingredients

• ✓ long grain rice
• cabbage
• apple cider vinegar
• water
• ground beef
• pork sausage
• onion
• salt
• garlic salt
• black pepper
• sauerkraut

Instructions

1. 1 Place cabbage in a large stockpot filled halfway with water; add vinegar. Cover and steam over low heat until leaves are tender, 1 to 1 1/2 hours. Remove cabbage, reserving vinegar cooking water. Rinse cabbage with cold water to chill, then separate leaves.
2. 2 While cabbage is cooking, bring 3 cups water and rice to a boil in a saucepan over high heat, then reduce heat to low, cover, and simmer until rice is tender, about 20 minutes. Remove from heat and fluff with a fork; set aside to cool.
3. 3 Heat a large skillet over medium heat. Cook and stir ground beef, pork sausage, onion, salt, garlic salt, and pepper until meat is browned and crumbly, 7 to 10 minutes. Drain and set aside to cool.
4. 4 Preheat the oven to 325 degrees F (165 degrees C).
5. 5 Cover the bottom of a large roasting pan with a single layer of cabbage leaves.
6. 6 Stir together cooked rice, meat mixture, and sauerkraut in a large bowl until well blended. Place 1/3 cup rice-meat filling into each remaining cabbage leaf and roll into a cylinder, tucking in the ends. Arrange rolls over cabbage leaves in the roasting pan. Pour in enough reserved vinegar cooking water to reach halfway up the sides of cabbage rolls. Cover the pan with a tight-fitting lid or aluminum foil.
7. 7 Bake in the preheated oven for 1 1/2 hours. Serve warm or at room temperature.

By Aaron Blake

Ingredients

• ✓ long grain rice
• chicken breast
• chicken broth
• water
• wild rice
• seasoning
• all-purpose flour
• salt
• black pepper
• butter
• heavy cream

Instructions

1. 1 Combine chicken, broth, and water in a large pot over medium heat. Bring to a boil, then stir in rice, reserving the seasoning packet. Cover and remove from heat.
2. 2 Combine flour, salt, and pepper in a small bowl.
3. 3 Melt butter in a medium saucepan over medium heat. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then add flour mixture, a few tablespoons at a time, into the butter mixture, stirring continuously to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes.
4. 4 Stir flour and cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
5. 5 Serve hot and enjoy!

By Stephanie Fenley Garcia

Ingredients

• ✓ long grain rice
• vegetable oil
• baby lima bean
• tomato sauce
• water
• white sugar
• beef top round steak
• all-purpose flour
• salt
• pepper
• water

Instructions

1. 1 Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the lima beans, and cook until wrinkled, about 10 minutes. Pour tomato sauce over the beans and stir in 2 cups of water and sugar. Cover and simmer over low heat for 45 minutes.
2. 2 Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Brown steaks on each side, then pour in just enough water to cover. Place a lid on the pan and simmer for 35 to 40 minutes over medium-low heat. Spoon some of the liquid into a cup or small bowl and mix with flour until smooth. Return to the pan and simmer until gravy has thickened. Season with salt and pepper to taste.
3. 3 Combine the rice and 4 cups water in a saucepan. Bring to a boil, then reduce heat to low. Cover and cook for 20 minutes, or until rice is tender.
4. 4 To serve, spoon rice onto plates. Top with steak and gravy then top with lima bean sauce.

By HDunlap

Ingredients

• ✓ long grain rice
• water
• chicken bouillon
• wild rice
• water
• chicken bouillon
• water
• butter
• celery
• green bell pepper
• crouton
• poultry seasoning

Instructions

1. 1 To make the rice: Combine hot water and 3 crumbled bouillon cubes in a medium saucepan; stir to dissolve. Add wild rice and 1 1/4 cups cold water, or as much needed to cover; bring to a boil.
2. 2 Once boiling, reduce heat, cover, and simmer, stirring occasionally, until water is absorbed, about 25 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff rice with a fork.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Generously grease a baking dish.
4. 4 To make the stuffing: Dissolve a bouillon cube in 1 cup of hot water to make broth; set aside.
5. 5 Melt butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender, 5 to 7 minutes. Mix in reserved broth and transfer mixture to a large bowl. Stir in cooked rice, croutons, and poultry seasoning; transfer to the prepared baking dish.
6. 6 Cover and bake in the preheated oven for 30 minutes.

By MCBETH24

Ingredients

• ✓ long grain rice
• olive oil
• onion
• green bell pepper
• jalapeno pepper
• garlic
• tomato
• chicken broth
• wild rice
• seasoning packet
• hot sausage
• shrimp

Instructions

1. 1 Heat oil in a large stockpot over medium-high heat. Add onion, bell pepper, and jalapeno and saute until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
2. 2 Drain liquid from tomatoes into the stockpot. Place tomatoes on a cutting board, dice, and add to the pot. Add chicken broth, rice mix, and seasoning packet, cover, and bring to a boil. Reduce heat and simmer until rice is tender, about 25 minutes.
3. 3 Add sliced sausage and simmer for 5 minutes. Stir in shrimp, and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes more.

By Laura

Ingredients

• ✓ long grain rice
• butter
• olive oil
• green onion
• garlic
• lemon zest
• turmeric
• salt
• black pepper
• vegetable broth
• milk
• lemon juice
• dill

Instructions

1. 1 Melt together butter and olive oil in a large nonstick pan over medium heat. Add white parts of green onions and cook for 1 minute. Stir in garlic and lemon zest; cook and stir until fragrant, about 30 seconds. Add rice; season with turmeric, salt, and pepper. Cook and stir for 1 minute.
2. 2 Stir vegetable broth, milk, and lemon juice into rice in the pan. Bring to a boil; reduce heat to a simmer, cover the pan, and cook until liquid has evaporated, 18 to 20 minutes.
3. 3 Remove the pan from heat. Fluff rice using a fork and adjust seasonings accordingly. Garnish with green parts of green onions and dill.

By Erin

Ingredients

• ✓ long grain rice
• olive oil
• red bell pepper
• yellow onion
• carrot
• celery
• garlic
• chicken broth
• thyme
• salt
• black pepper
• cayenne pepper
• red pepper flakes

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Stir in bell peppers, onions, carrots, celery, and garlic; cook and stir until vegetables soft, about 10 minutes. Stir in chicken broth, rice, thyme, salt, black pepper, cayenne pepper, and red pepper flakes; bring to a boil. Reduce heat, cover, and simmer until rice and vegetables tender, about 25 minutes. Remove from heat; cool 30 minutes.
2. 2 Purée cooled soup with an immersion blender until smooth. Or use a blender and purée, in batches, until smooth.

By QUIRKYIQ

Ingredients

• ✓ long grain rice
• ground beef
• pork sausage
• salt
• pepper
• pumpkin pie spice
• brown sugar
• chicken stock
• wild rice
• sugar pumpkin
• cream of celery soup
• cream of mushroom soup
• mushroom stem and piece
• green bean

Instructions

1. 1 In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Mix in salt and pepper, pumpkin pie spice, and brown sugar.
2. 2 Drain meats, and mix in chicken stock and rice. Cover, and cook 25 to 30 minutes, until rice is tender.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Remove and reserve top of pumpkin. Scoop out seeds and stringy pulp.
4. 4 Mix cream of celery soup, cream of mushroom soup, mushroom stems and pieces, and green beans into the beef and sausage mixture. Spoon mixture into the pumpkin, and replace pumpkin top.
5. 5 Place pumpkin on a large baking sheet, and bake 1 hour in the preheated oven, or until pumpkin is tender. Scoop out portions of filling and parts of the cooked pulp to serve.

By Teri Blackburn Pell

Ingredients

• ✓ long grain rice
• chicken thigh
• butter
• salt
• mayonnaise
• hot pepper sauce
• cayenne pepper
• paprika
• garlic powder
• black pepper
• white vinegar
• celery
• blue cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Add chicken thighs and melted butter to a baking dish, and toss until coated. Season the top with salt.
3. 3 Bake in the preheated oven until chicken is just cooked through, about 20 minutes.
4. 4 While chicken is cooking, make sauce by adding mayonnaise, hot sauce, cayenne pepper, paprika, garlic powder, black pepper and white vinegar to a mixing bowl. Whisk together, and refrigerate until ready to use.
5. 5 Remove cooked chicken from the oven. Transfer thighs to a plate or bowl, and place in the fridge until needed. Reserve all the juices and drippings from the casserole dish, and pour into a measuring cup. Add enough water to get to 1 2/3 cups.
6. 6 Bring water-drippings mixture 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, about 15 minutes. Turn off heat and allow rice to sit for 10 minutes longer.
7. 7 Transfer cooked rice to the baking dish used to bake the chicken. Use a spoon to create an even layer, but do not pack or press rice down. Drizzle any accumulated sauce from the cooked chicken over the rice.
8. 8 Transfer chicken to a cutting board and cut into 1/2-inch cubes. Add chicken to the mayo sauce and mix well. Sprinkle 1/2 of the celery over the rice. Spread out chicken-mayo mixture evenly over the rice. Crumble over about 1/2 of the blue cheese and season with some cayenne on top, if desired.
9. 9 Preheat the oven to 450 degrees F (230 degrees C).
10. 10 Place baking dish in the preheated oven and cook until the top starts to brown, 15 to 20 minutes. For additional browning, set broiler to high, and broil top for 1 to 2 minutes to achieve more color. Garnish top with the rest of the celery, more blue cheese if desired, and another drizzle of hot sauce. Top with celery leaves if available. Serve hot, or at room temp.

By John Mitzewich

Ingredients

• ✓ long grain rice
• ground beef
• onion
• carrot
• celery
• tomato
• tomato paste
• garlic
• salt
• black pepper
• beef broth
• cabbage
• bay leaf

Instructions

1. 1 Cook and stir ground beef in a Dutch oven over medium-high heat until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to remove ground beef to a bowl. Drain and discard all but 2 tablespoon grease.
2. 2 Add onion, carrots, and celery to the Dutch oven and cook over medium heat until softened, 3 to 5 minutes. Stir in tomatoes, tomato paste, garlic, salt, and pepper until well blended. Add cooked beef, beef broth, and rice and bring to a soft boil.
3. 3 Stir in cabbage and bay leaf. Cover and simmer until cabbage is tender, 20 to 30 minutes.

By CookingWithShelia

Ingredients

• ✓ long grain rice
• olive oil
• onion
• garlic
• bell pepper
• black pepper
• sweet white corn
• salsa
• chili powder
• black bean
• black-eyed pea
• chicken stock
• chicken bouillon
• water

Instructions

1. 1 Heat the olive oil in a deep pot over medium-high heat. Stir in the onion, garlic, and bell peppers; cook until onions are transparent and peppers are soft, about 10 minutes. Season to taste with black pepper. Stir in the corn, salsa, chili powder, black beans, black-eyed peas, chicken stock, chicken bouillon cube, water, and rice. Bring to a boil, then reduce heat to medium and simmer at least 30 minutes until the rice is tender.

By Sola

Ingredients

• ✓ long grain rice
• butter
• onion
• celery
• mushroom
• water
• wild rice
• golden mushroom soup
• sour cream
• curry powder
• chicken thigh
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
2. 2 Melt butter in a large saucepan over medium heat. Cook and stir onion and celery in hot butter until onion is slightly tender, about 3 minutes. Stir in mushrooms and cook for 1 more minute, stirring often. Mix in water and rice mix; bring to a boil, cover, and simmer until rice is tender, about 15 minutes.
3. 3 Mix together condensed soup, sour cream, and curry powder in a large bowl until well combined. Stir about 1 1/2 cups soup mixture into rice and reserve 1/2 cup soup mixture for later.
4. 4 Spread rice mixture into the bottom of the prepared baking dish. Sprinkle chicken thighs with salt and black pepper and arrange over rice. Cover chicken thighs with reserved 1/2 cup soup mixture. Sprinkle the top with Parmesan cheese.
5. 5 Bake in the preheated oven until chicken thighs are no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of a thigh near the bone should read 165 degrees F (74 degrees C).

By gubby420

Ingredients

• ✓ long grain rice
• cooking spray
• olive oil
• greek seasoning
• zucchini
• yellow squash
• portobello mushroom
• green bean
• garlic
• pecan
• panko bread crumb
• greek seasoning
• steelhead trout
• butter
• wild rice
• water

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with nonstick spray.
2. 2 Combine olive oil and Greek seasoning in a bowl. Add zucchini, squash, mushrooms, green beans, and garlic, and toss to coat. Spread into a single layer on the prepared baking sheet.
3. 3 Bake in the preheated oven for 10 minutes.
4. 4 Meanwhile, prepare the crust for the fish. Place pecans in a high-frequency blender (such as Vitamix®) and blend on high for 20 seconds. Transfer to a small bowl and mix in panko and Greek seasoning; set aside.
5. 5 Remove vegetables from the oven and push them to one side of the sheet. Open the rice packet and carefully spread rice out on the empty side of the pan. Drizzle rice with water. Place trout fillets on top of the vegetables and rice. Brush fillets with melted butter and press panko mixture lightly into the fillets.
6. 6 Bake in the preheated oven until fish easily flakes with a fork, about 20 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ long grain rice
• wild rice mix
• chicken broth
• pine nut
• walnut oil
• walnut
• green bell pepper
• yellow bell pepper
• red bell pepper
• celery
• cranberry
• scallion
• rice vinegar
• basil
• dijon mustard
• garlic
• black pepper
• olive oil
• walnut oil

Instructions

1. 1 Place rice in a large saucepan; discard seasoning packets. Add chicken broth; bring to a boil over medium heat. Reduce heat to low; simmer, covered, until liquid is absorbed, about 25 minutes. Spread rice onto a baking sheet to cool.
2. 2 Meanwhile, toast pine nuts in a dry skillet over low heat until golden brown, 3 to 5 minutes; transfer to a large bowl.
3. 3 Add 2 teaspoons walnut oil to the same skillet; add walnuts. Toast until golden brown, 3 to 5 minutes; add to pine nuts.
4. 4 Add cooled rice, bell peppers, celery, cranberries, and scallions to nuts; toss well.
5. 5 Place rice wine vinegar, basil, Dijon, garlic, and black pepper in the bowl of a food processor; pulse until blended. Slowly drizzle olive oil and ¼ cup walnut oil through the chute with the motor running until combined.
6. 6 Toss rice salad with vinaigrette until coated. Chill before serving, 4 hours.

By Karen Quinn

Ingredients

• ✓ long grain rice
• tomato soup
• mozzarella cheese
• cheddar cheese
• monterey jack cheese
• water
• basil
• parsley
• worcestershire sauce
• tomato
• pepper
• salt
• garlic
• onion
• carrot
• celery
• chorizo sausage
• bell pepper

Instructions

1. 1 Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, about 15 minutes. Remove from heat, and mix in Monterey Jack, Cheddar, and Mozzarella cheeses.
4. 4 Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.
5. 5 In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. Pour generously over peppers. Cover with foil.
6. 6 Bake in preheated oven about 30 minutes.

By MALAPSO

Ingredients

• ✓ long grain rice
• wild rice
• butter
• orange
• pecan

Instructions

1. 1 In a saucepan, saute rice in butter until brown, stirring frequently.
2. 2 Stir in contents of seasoning packet and orange zest.
3. 3 Mix together the orange juice and enough water to equal 2-1/3 cups water and add to rice.
4. 4 Bring to a boil, cover and simmer until liquid is absorbed, about 25 minutes.
5. 5 Stir in toasted pecans.

By Uncle Ben's

Ingredients

• ✓ long grain rice
• wild rice
• sour cream
• green chile
• cheddar cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
2. 2 Prepare instant long grain and wild rice mix according to package directions.
3. 3 Spread 1/2 of the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chiles. Spread 1/2 of the sour cream mixture over rice, and top with 1/2 of the cheese. Repeat the layers.
4. 4 Bake 25 minutes in the preheated oven, or until bubbly.

By PC48

Ingredients

• ✓ long grain rice
• butter
• garlic
• salt
• chicken bouillon
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an oven-proof dish in the oven while it preheats, about 10 minutes.
2. 2 Remove dish from the oven and add rice, garlic, and salt. Return to the oven for 5 minutes.
3. 3 Dissolve bouillon cubes in the boiling water, then add to the rice mixture. Return to the oven and bake, uncovered, until water is absorbed and rice is tender, about 20 minutes.

By Dukey

Ingredients

• ✓ long grain rice
• vegetable broth
• olive oil
• onion
• black-eyed pea
• cajun seasoning

Instructions

1. 1 Bring broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Heat olive oil in a pot over medium-high heat. Sauté onion in hot oil until translucent, 5 to 7 minutes. Stir cooked rice, black-eyed peas, and Cajun seasoning into onion.
3. 3 Cover the pot with a lid and cook until flavors blend, about 10 minutes.

By plasticmsg