Type what you have

Ingredients

• ✓ long-grain rice
• condensed french onion soup
• beef broth
• mushroom
• butter

Instructions

1. 1 Gather the ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine rice, condensed soup, beef broth, mushrooms, and butter in an 8-inch square casserole dish.
3. 3 Cover and bake in the preheated oven for 60 minutes.

By Karen

Ingredients

• ✓ long-grain rice
• bacon
• onion
• broccoli
• cream of chicken soup
• milk
• processed cheese sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
3. 3 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Saute onions in bacon drippings over medium heat.
4. 4 In a 9x13 inch baking dish combine cooked rice, bacon, onions, broccoli, soup, milk and cheese sauce.
5. 5 Bake in preheated oven for 30 minutes, or until golden brown.

By Nicole

Ingredients

• ✓ long-grain rice
• milk
• water
• vanilla extract
• cinnamon
• salt
• sweetened condensed milk
• raisin

Instructions

1. 1 Rinse rice until water runs clear. Strain out most of the water and add rice to a multi-functional pressure cooker (such as Instant Pot). Add milk, water, vanilla extract, cinnamon, and salt and stir well. Close and lock the lid. Select the porridge function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Stir sweetened condensed milk into the rice pudding until combined. Stir in raisins and serve immediately.

By fabeveryday

Ingredients

• ✓ long-grain rice
• mushroom
• celery
• red bell pepper
• onion soup mix
• beef broth
• water
• vegetable oil
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine rice, mushrooms, celery, bell pepper, onion soup mix, beef broth, water, oil, and soy sauce.
3. 3 Bake, covered, in the preheated oven for 45 minutes, or until all liquid is absorbed and rice is cooked.

By Kelly Lynn

Ingredients

• ✓ long-grain rice
• olive oil
• coconut milk
• salt
• black pepper
• tilapia fillet
• lemon pepper seasoning
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a large skillet over medium heat. Add rice and cook and stir until toasted, 2 to 3 minutes. Add coconut milk, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed and rice is tender, about 15 minutes.
3. 3 Meanwhile, season tilapia fillets with lemon-pepper seasoning on both sides. Place in a glass pan. Break the stick of butter in half and place directly on top of the fillets.
4. 4 Bake in the preheated oven until butter is fully melted and bubbling, 5 to 7 minutes. Ladle some of the butter back over the fish and reduce the oven temperature to 330 degrees F (165 degrees C).
5. 5 Bake in the preheated oven until fish looks just about done, 3 to 5 minutes more. Raise the temperature back to 400 degrees F (200 degrees C) and bake until the edges start to get golden brown. Serve with rice.

By Wolf

Ingredients

• ✓ long-grain rice
• pork sausage
• onion
• celery
• green bell pepper
• water
• chicken noodle mix
• almond

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a Dutch-oven over medium heat, brown the sausage with the onion, celery and bell pepper; drain. Pour in rice, hot water, and soup mix. Stir until any lumps of soup have melted. Top with almonds. Cover and bake in a preheated oven for 1 1/2 hours.

By Corrie Sasser

Ingredients

• ✓ long-grain rice
• avocado oil
• onion
• garlic
• chicken stock
• tomato sauce
• salt
• cumin
• cayenne pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot); select sauté function and adjust to medium.
2. 2 Cover the bottom of the pot with avocado oil. Cook and stir onion until soft, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
3. 3 Add rice to the pot; mix until coated with oil and lightly browned.
4. 4 Pour in chicken stock; stir any browned bits off the bottom of the pot.
5. 5 Mix in tomato sauce, salt, cumin, and cayenne pepper.
6. 6 Close and lock the lid. Seal the vent and select high-pressure function. Set a timer for 7 minutes; allow 10 to 15 minutes for pressure to build.
7. 7 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir rice before serving.

By Bren

Ingredients

• ✓ long-grain rice
• ground beef
• yellow onion
• garlic
• black-eyed pea
• tomato
• monterey jack cheese
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease.
3. 3 Combine black-eyed peas, cooked rice, diced tomatoes, Monterey Jack cheese, salt, and pepper in a large bowl; stir into the beef mixture.
4. 4 Transfer to a 9x13-inch baking dish.
5. 5 Bake in the preheated oven until heated through, about 30 minutes.

By Wendy F

Ingredients

• ✓ long-grain rice
• water
• olive oil
• onion
• spinach
• lemon
• feta cheese
• dill
• salt
• black pepper

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 liquid has been absorbed, 20 to 25 minutes.
2. 2 Heat oil in a saucepan over medium-high heat. Saute onion until tender, about 5 minutes. Add the cooked rice and spinach; cook and stir until spinach wilts, 3 to 5 minutes. Add lemon juice, zest, feta cheese, and dill. Remove from heat. Season with salt and pepper.

By Julie Barracato

Ingredients

• ✓ long-grain rice
• cooking spray
• olive oil
• carrot
• celery
• onion
• garlic
• chicken stock
• bay leaf
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart casserole dish with cooking spray.
2. 2 Spread long-grain rice into prepared casserole dish.
3. 3 Heat olive oil in a saucepan over medium heat. Cook and stir carrot, celery, and onion in hot oil until onion is soft and translucent, about 4 minutes. Stir garlic into mixture; cook and stir 1 minute more. Increase heat to high; add chicken stock and bay leaf to the saucepan and bring to a boil. Pour the mixture over the rice in the casserole dish. Cover the dish tightly with aluminum foil.
4. 4 Bake in preheated oven 20 minutes. Remove aluminum foil and continue baking until the rice is tender and has absorbed most of the liquid, about 20 minutes more. Remove and discard bay leaf; season with black pepper. Fluff with a fork to serve.

By Arizona Desert Flower

Ingredients

• ✓ long-grain rice
• potato
• carrot
• onion
• pea
• pork sausage
• tomato soup
• water
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a large casserole dish.
2. 2 Layer potatoes, carrots, and onions in the prepared casserole dish. Sprinkle uncooked rice over vegetables. Add peas (with liquid); arrange pork sausage on top.
3. 3 Dilute 1 can tomato soup with 1 can water in a large measuring cup; pour over sausage. Season with salt and black pepper.
4. 4 Bake in the preheated oven, covered, for 1 hour. Uncover and continue baking 1 hour more.

By Ruth

Ingredients

• ✓ long-grain rice
• olive oil
• green onion
• jalapeno pepper
• sherry
• salt
• black pepper
• chicken broth
• water
• cilantro
• parsley

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Saute the white parts of the green onions with the jalapenos for 5 minutes; do not brown.
2. 2 Stir in the sherry, rice, salt and pepper. Pour in the broth and water; bring to a boil. Cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, about 20 minutes.
3. 3 Fluff with a fork and stir in cilantro, parsley and tops of green onions. Transfer to a warm serving dish and serve immediately.

By Kimber

Ingredients

• ✓ long-grain rice
• vegetable oil
• ground beef
• coleslaw mix
• onion
• beef broth
• tomato
• water
• brown sugar
• lemon juice
• salt

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix and onion; cook for 4 minutes. Add broth, tomatoes, water, brown sugar, lemon juice, and salt.
2. 2 Bring mixture to a boil, add rice, and reduce heat to medium-low. Cover and let simmer until rice is tender, about 45 minutes.

By Bethany92

Ingredients

• ✓ long-grain rice
• olive oil
• chicken thigh
• kosher salt
• black pepper
• butter
• onion
• garlic
• chicken stock
• flat-leaf parsley
• lemon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
3. 3 Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
4. 4 Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute.
5. 5 Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
6. 6 Bake in the preheated oven, uncovered, until all liquid has been absorbed and chicken is no longer pink at the bone and the juices run clear, 45 to 55 minutes. Add more stock, 1/4 cup at a time, if liquid is absorbed before rice and chicken are tender. Sprinkle with parsley and squeeze lemon juice over the top.

By Nicole McLaughlin

Ingredients

• ✓ long-grain rice
• olive oil
• onion
• celery
• carrot
• tomato
• chicken broth
• salt
• pepper
• scallop
• basil

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion, celery, and carrot; cook and stir until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in undrained tomatoes, chicken broth, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
2. 2 Rinse scallops, and if large cut scallops in half. Stir scallops into soup; cover and simmer until rice is tender and scallops are opaque, approximately 5 to 10 minutes.
3. 3 Season to taste with salt and pepper. Stir in basil and serve.

By MARBALET

Ingredients

• ✓ long-grain rice
• porcini mushroom
• chicken broth
• soy sauce
• thyme
• bay leaf
• salt
• butter
• cremini mushroom
• onion
• black pepper
• carrot

Instructions

1. 1 Rinse dried porcini mushrooms, then mince. Transfer to a large saucepan.
2. 2 Add chicken broth, rice, soy sauce, thyme, 1/4 teaspoon salt, and bay leaves to the saucepan; bring to a boil. Reduce heat and simmer until needed.
3. 3 Meanwhile, melt butter in a large Dutch oven over high heat. Add cremini mushrooms, onion, and 1/4 teaspoon salt; cook until all moisture has evaporated and mushrooms begin to brown, about 10 minutes. Stir in the broth-rice mixture and carrots; bring to a simmer.
4. 4 Cook until carrots and rice are tender, 7 to 10 minutes. Turn off heat and remove the bay leaves. Season with salt and pepper and serve.

By Katie Marr

Ingredients

• ✓ long-grain rice
• water
• olive oil
• sweet onion
• garlic
• green bell pepper
• red bell pepper
• basil
• oregano
• black pepper
• salt
• white wine
• parmesan cheese

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
2. 2 Heat olive oil in a large skillet over medium-high heat. Cook and stir onion in hot oil until soft, about 3 minutes. Stir in garlic and continue cooking until onion is translucent, 2 to 3 minutes more. Add bell peppers; cook, stirring occasionally, until peppers are tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
3. 3 Pour wine into the skillet and reduce heat to medium-low. Simmer until liquid is reduced, about 5 minutes. Stir in cooked rice until well combined with vegetables. Top with Parmesan cheese to serve.

By Joey Joan

Ingredients

• ✓ long-grain rice
• ✓ long-grain rice
• bay leaf
• tomato soup
• tomato
• white sugar
• black pepper
• salt
• dill weed
• garlic
• pork sausage
• ground beef
• butter
• onion
• water
• savoy cabbage
• water

Instructions

1. 1 Wash rice thoroughly. Combine rice with 4 cups water in a medium saucepan; bring to a boil. Reduce heat, cover, and simmer until all of the water is absorbed, about 20 minutes.
2. 2 Meanwhile, remove cabbage cores using a thin, long knife.
3. 3 Place one cabbage in a microwave-proof container with the cored part facing down. Pour 1/2 cup water into the container, cover, and microwave on high for 10 minutes.
4. 4 Carefully turn cabbage over, and cook, covered, for an additional 10 minutes. Let cabbage sit until it is cool enough to handle, then separate leaves carefully and remove any tough ribs. Cook the second cabbage in the same manner.
5. 5 Sauté 1/2 of the onions in 3 tablespoons butter; cook just until translucent (do not brown). Combine the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper, and sugar in a large mixing bowl. Mix until incorporated.
6. 6 Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of the cabbage leaf over the mixture, rolling and tucking in the ends to prevent the filling from falling out.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Place leftover cabbage leaves on the bottoms of two 9x13-inch casserole dishes. Arrange cabbage rolls in a single layer so they are tight against each other.
9. 9 Purée tomatoes and condensed tomato soup in a food processor or blender. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with foil.
10. 10 Bake in the preheated oven for 2 hours. Remove from the oven and let cool for 15 minutes before removing the foil. Serve hot.

By William Uncle Bill Anatooskin

Ingredients

• ✓ long-grain rice
• chicken broth
• chicken thigh
• fire-roasted diced tomato
• onion
• carrot
• celery
• water
• garlic
• basil
• salt
• black pepper
• red pepper flakes
• mixed vegetable

Instructions

1. 1 Combine chicken broth, chicken thighs, diced tomatoes, onion, carrots, celery, water, garlic, basil, salt, pepper, and red pepper flakes in a slow cooker. Stir well.
2. 2 Cover and cook on Low until chicken is tender and the flavors combine, about 7 hours.
3. 3 Stir to break up chicken. Add frozen vegetables and rice. Cover again and cook on High until rice is tender, about 1 hour.

By Becky

Ingredients

• ✓ long-grain rice
• olive oil
• lemon juice
• garlic
• oregano
• coriander
• kosher salt
• black pepper
• chicken thigh
• greek yogurt
• sriracha sauce
• garlic
• butter
• turmeric
• cumin
• chicken broth

Instructions

1. 1 Make chicken: Combine olive oil, lemon juice, garlic, oregano, and coriander in a blender. Blend until marinade is smooth; season with salt and pepper. Place chicken thighs in a resealable plastic bag; pour in marinade and seal the bag. Refrigerate for 3 to 4 hours.
2. 2 Make yogurt sauce: Whisk together yogurt, sriracha sauce, and garlic in a small bowl. Season with salt and pepper. Refrigerate for 1 hour.
3. 3 Heat a large skillet over medium-high heat. Remove chicken from marinade and pat dry with paper towels; discard excess marinade. Cook skin-side down in the hot skillet until well browned, 4 to 5 minutes. Flip and cook until no longer pink in the center, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate to rest for 5 to 10 minutes, then chop into chunks.
4. 4 Make rice: Melt butter in a large Dutch oven over medium heat. Add turmeric and cumin; cook and stir until fragrant. Add rice and stir to coat. Cook, stirring frequently, until toasted, about 4 minutes. Pour in chicken broth and season with salt and pepper. Bring to a boil; reduce heat, cover, and cook until broth is absorbed, about 15 minutes. Remove the pot from heat and let stand, covered, for 15 minutes.
5. 5 Divide rice and chicken among serving bowls. Drizzle yogurt sauce on top.

By duckman

Ingredients

• ✓ long-grain rice
• butter
• ground beef
• country sausage
• chicken liver
• onion
• celery
• green bell pepper
• garlic
• chicken stock
• water
• parsley
• cajun seasoning
• bay leaf
• salt
• black pepper
• thyme
• cayenne pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Rinse rice in a wire mesh strainer until water runs clear. Drain and set aside.
2. 2 Melt butter in a large, oven-proof casserole over medium-high heat. Add ground beef, country sausage, and chicken livers; cook and stir until browned, 5 to 7 minutes. Drain, leaving a little grease in the casserole.
3. 3 Add onion, celery, and bell pepper to the meat mixture; saute until translucent, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Stir in rice, chicken stock, water, 2 tablespoons parsley, Cajun seasoning, bay leaves, salt, pepper, thyme, and cayenne. Cover with foil.
4. 4 Bake in the preheated oven for 40 minutes. Remove from the oven and discard foil. Remove bay leaves and stir. Serve immediately garnished with parsley.

By Brian Genest

Ingredients

• ✓ long-grain rice
• cheddar cheese
• sour cream
• lettuce
• tomato
• jalapeno pepper
• green onion
• lemon juice
• cilantro
• avocado
• vegetable oil
• refried bean
• black olive
• monterey jack cheese
• chicken breast
• flour tortilla
• onion
• enchilada sauce
• chicken broth

Instructions

1. 1 In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
2. 2 Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
3. 3 When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
4. 4 Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
5. 5 To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

By Rebecca Swift

Ingredients

• ✓ long-grain rice
• pepper jack cheese
• mozzarella cheese
• cheddar cheese
• water
• poblano pepper
• olive oil cooking spray
• parsley
• cilantro
• basil
• adobo seasoning
• worcestershire sauce
• garlic
• celery
• carrot
• onion
• green chile pepper
• tomato
• chorizo sausage

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
4. 4 Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.
5. 5 Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.
6. 6 Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.

By Donald C

Ingredients

• ✓ long-grain rice
• corn
• black pepper
• salt
• cayenne pepper
• ginger
• rosemary
• thyme
• marjoram
• chicken bouillon
• green bean
• tomato
• celery
• carrot
• butter
• bay leaf
• celery leaf
• onion
• turkey carcass

Instructions

1. 1 Place turkey carcass pieces into a large soup pot and cover with cold water. Stir in onion, celery leaves, and bay leaves, bring to a boil, and reduce heat to medium-low. Simmer for 2 hours. Strain broth and pour back into soup pot. Pick turkey meat from the carcass and chop meat into bite-size pieces.
2. 2 Heat butter in a skillet; cook and stir carrots and celery until tender, about 8 minutes. Stir carrots, celery, stewed tomatoes with juice, rice, green beans, chicken bouillon cubes, marjoram, thyme, rosemary, ginger, cayenne pepper, salt, and black pepper into broth. Mix in chopped turkey meat.
3. 3 Bring soup back to a boil, reduce heat to low, and simmer until rice is tender, 30 to 35 minutes. Remove and discard rosemary sprigs; stir corn into soup. Adjust salt, cayenne pepper, and black pepper to taste. Lay a paper towel on top of soup to absorb excess oil, if desired.

By M Vidito

Ingredients

• ✓ long-grain rice
• parsley
• green onion
• worcestershire sauce
• bay leaf
• kosher salt
• chicken broth
• chicken liver
• andouille sausage
• thyme
• oregano
• garlic powder
• cayenne pepper
• black pepper
• cumin
• paprika
• green bell pepper
• celery
• onion
• pork shoulder
• vegetable oil

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a high-sided pan over medium-high heat. Add pork; cook and stir until well browned and fat is rendered, 5 to 7 minutes.
3. 3 Add onion, celery, and bell pepper; sauté until translucent, about 5 minutes.
4. 4 Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, as vegetables continue to soften, about 5 minutes.
5. 5 Reduce the heat to medium and add andouille sausage; cook and stir to release some flavor, 2 to 3 minutes. Stir in rice and chicken livers until well coated.
6. 6 Add broth and salt; bring to a simmer over medium-high heat.
7. 7 Add bay leaf and Worcestershire sauce, cover tightly, and reduce the heat to medium-low. Cook, without stirring, until most of the liquid is absorbed and rice is starting to get tender, about 25 minutes.
8. 8 Add green onions and parsley; mix well. Cover and continue cooking over low to medium-low heat until rice is tender, about 10 minutes.
9. 9 Taste for seasoning and discard bay leaf before serving.

By John Mitzewich

Ingredients

• ✓ long-grain rice
• coconut water
• water
• olive oil
• salt

Instructions

1. 1 Combine rice, coconut water, water, olive oil, and salt in a saucepan. Bring to a boil; reduce heat and simmer, covered, until liquid is absorbed, about 15 minutes. Do not lift the lid while rice is cooking. Fluff with a fork.

By sandra007

Ingredients

• ✓ long-grain rice
• pineapple
• water
• ginger
• salt
• green onion

Instructions

1. 1 Pour pineapple juice into a 2-cup liquid measure; add water to reach 1 3/4 cups liquid. Pour into a saucepan. Reserve pineapple chunks.
2. 2 Add rice, ginger, and salt to the saucepan and bring to a boil. Reduce heat to a simmer and cover; cook until rice is tender and the majority of the liquid is absorbed, 18 to 20 minutes.
3. 3 Add pineapple chunks and green onions; fluff with a fork to mix.

By MINI

Ingredients

• ✓ long-grain rice
• butter
• water
• chicken broth
• lime juice
• salt
• lime
• lime
• cilantro

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter. Once butter is melted and hot, stir in rice. Cook, stirring occasionally, until rice becomes opaque, about 2 minutes. Stir in water, chicken broth, lime juice, and salt. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes more. Unlock and remove the lid. Stir in lime zest and fluff rice with a fork.
4. 4 Serve immediately with lime wedges, garnishing with chopped cilantro.

By lutzflcat

Ingredients

• ✓ long-grain rice
• chicken breast
• jerk seasoning blend
• vegetable oil
• onion
• pineapple chunk
• black bean
• green chili
• jerk marinade

Instructions

1. 1 Prepare rice according to package directions.
2. 2 Meanwhile, warm oil in a 12-inch skillet over medium-high heat. Sprinkle chicken with jerk seasoning. Cook chicken pieces in hot oil until browned on all sides, about 5 minutes. Use a slotted spoon to transfer chicken to a plate.
3. 3 Cook onion with drippings in the skillet over medium heat until softened, about 5 minutes. Return chicken pieces to the skillet along with pineapple chunks, black beans, green chilies, and jerk marinade.
4. 4 Bring to a boil over high heat, then reduce heat to low. Cover and simmer, stirring occasionally, until chicken is tender, 8 to 10 minutes.
5. 5 Serve jerk chicken mixture over cooked rice.

By Cans Get You Cooking

Ingredients

• ✓ long-grain rice
• broccoli floret
• chicken
• cream of chicken soup
• mayonnaise
• lemon juice
• curry powder
• cheddar cheese
• bread crumb
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 11x7-inch baking dish.
2. 2 Spread rice evenly in prepared baking dish. Arrange broccoli over rice and layer chicken on top. Mix cream of chicken soup, mayonnaise, lemon juice, and curry powder in a bowl; pour over chicken. Sprinkle with Cheddar cheese. Mix bread crumbs and melted butter in a small bowl; sprinkle over cheese.
3. 3 Bake in preheated oven until sauce is bubbly and cheese is melted, 25 to 30 minutes.

By iammykidzmom