Type what you have

Ingredients

• ✓ brown rice
• salsa
• sweet corn
• black bean
• chicken breast
• avocado
• cilantro

Instructions

1. 1 Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.

By Heather Finn-Brady

Ingredients

• ✓ brown rice
• water
• black bean
• pinto bean
• corn
• tomato
• green chile
• flour tortilla
• pepperjack cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Combine rice and water in a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from the heat and let and cool.
3. 3 Meanwhile, rinse black beans and pinto beans in a colander or strainer. Transfer beans to a large bowl. Mix in corn and diced tomatoes with green chiles, then mix in cooled rice and pepper Jack cheese.
4. 4 Divide mixture evenly among tortillas and roll up.
5. 5 Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.
6. 6 Enjoy.

By Melissa Pietrosanti

Ingredients

• ✓ brown rice
• cheddar cheese soup
• chicken broth
• enchilada sauce
• southwest seasoning
• rotisserie chicken
• cheddar cheese
• monterey jack cheese
• corn
• tortilla chip

Instructions

1. 1 Combine condensed soup, chicken broth, enchilada sauce, and Southwest seasoning in a large pot over medium-high heat. Whisk for about 5 minutes until smooth.
2. 2 Add chicken, 1 1/4 cups Cheddar-Monterey Jack cheese, cooked rice, and corn. Mix until well combined. Reduce heat to low and cook until heated through and cheese is melted, about 5 minutes.
3. 3 Remove from the heat and ladle into bowls. Top each bowl with remaining cheese and 3 tortilla chips.

By bprimeau

Ingredients

• ✓ brown rice
• corn
• kidney bean
• black bean
• onion
• green bell pepper
• jalapeno pepper
• cilantro leaves
• lime
• cumin
• garlic
• salt

Instructions

1. 1 Combine brown rice, corn, kidney beans, black beans, onion, bell pepper, jalapeño peppers, cilantro, lime zest and juice, cumin, and garlic in a large bowl; gently toss until well mixed. Season with salt.
2. 2 Refrigerate salad for 1 hour, toss again, and serve.

By TaraV1976

Ingredients

• ✓ brown rice
• quinoa
• pinto bean
• kidney bean
• corn
• red onion
• red bell pepper
• cilantro
• olive oil
• red wine vinegar
• chili powder
• garlic
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
2. 2 Whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours.
3. 3 Stir salad again before serving.

By Rita

Ingredients

• ✓ brown rice
• nori
• bamboo mat
• cucumber
• carrot

Instructions

1. 1 Place cooked rice in a microwave-safe bowl and cover partially. Microwave on high until hot, about 1 minute.
2. 2 Place 1 nori sheet on the bamboo mat. Spread 1/2 of the rice evenly on nori sheet, using a little water on your hands or a spoon to keep rice from sticking. Place 1/2 of the cucumber and carrot slices on the top half of the rice, and roll nori sheet around rice and veggies, using the bamboo mat to help. Repeat with remaining nori sheet, rice, and veggies.
3. 3 Cut each roll into 6 small pieces and put them in the refrigerator until cool, about 20 minutes.

By papebj

Ingredients

• ✓ brown rice
• water
• kidney bean
• red onion
• mushroom
• broccoli
• green bell pepper
• red bell pepper
• yellow bell pepper
• almond
• black pepper
• italian-style dressing
• olive oil

Instructions

1. 1 Combine the rice and water in a small saucepan; bring to a boil over high heat. Cover, and reduce the heat to medium-low. Simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool.
2. 2 Place cooled rice in a large bowl. Stir in the kidney beans, red onions, mushrooms, broccoli, bell peppers, and almonds; season with pepper. Toss salad with the Italian dressing and olive oil.
3. 3 Chill for at least one hour before serving.

By Jackie Wood

Ingredients

• ✓ brown rice
• water
• cashew milk
• red potato
• cabbage
• carrot
• yellow onion
• vegan butter
• olive oil
• garlic powder
• salt
• black pepper
• onion powder

Instructions

1. 1 Combine 8 cups water, cashew milk, brown rice, red potatoes, cabbage, carrots, onion, vegan butter, olive oil, garlic powder, salt, pepper, and onion powder in a very large pot over medium heat; bring to a boil. Boil for 5 minutes, then reduce heat to low, cover, and simmer for 3 hours. Stir occasionally while simmering and add any extra seasonings as desired.

By Charley

Ingredients

• ✓ brown rice
• coconut oil
• bell pepper
• corn
• salt
• black pepper
• refried bean
• guacamole

Instructions

1. 1 Heat coconut oil in a skillet over medium heat; add frozen bell peppers, frozen corn, salt, and black pepper. Cook and stir until heated through, 5 to 7 minutes.
2. 2 Divide refried beans, brown rice, and bell pepper-corn mixture evenly between 2 bowls. Top each with 2 tablespoons of guacamole.

By Manda

Ingredients

• ✓ brown rice
• soy sauce
• green onion
• black sesame oil
• rice vinegar
• ginger
• garlic
• salmon
• mango
• cucumber
• avocado
• strawberry
• black sesame seed

Instructions

1. 1 Combine soy sauce, green onions, sesame oil, rice vinegar, ginger, and garlic in a bowl. Mix until thoroughly combined. Add salmon and marinate in the refrigerator for 30 minutes to 1 hour.
2. 2 Divide brown rice among 4 serving bowls. Top with salmon, mango, cucumber, avocado, and strawberries. Sprinkle black sesame seeds on top.

By Diana71

Ingredients

• ✓ brown rice
• extra-firm tofu
• cornstarch
• vegetable oil
• carrot
• edamame
• everything bagel seasoning
• soy sauce
• soy sauce
• brown sugar
• chili oil
• avocado
• furikake
• red pepper flakes

Instructions

1. 1 Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
2. 2 Meanwhile, preheat the oven to 200 degrees F (95 degrees C) and an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
3. 3 Cut the tofu into cubes by cutting it lengthwise and then cutting the thin tofu blocks into eight pieces. Roll them in 1 tablespoon cornstarch.
4. 4 Cook in the preheated air fryer until browned and crisp, about 10 minutes. Transfer to a baking sheet and keep warm in the preheated oven.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, edamame, 1/4 teaspoon everything bagel seasoning, and a drop of soy sauce; cover, and steam until tender, 2 to 6 minutes.
6. 6 While the veggies are steaming, add remaining soy sauce, brown sugar, and chili oil to a pan and combine. Stir in remaining cornstarch to thicken, adding a bit of water if it's too thick. Bring to a simmer. Transfer the tofu to a bowl and coat it in the warm sauce. Sprinkle with remaining everything bagel seasoning.
7. 7 Add the cooked rice to a bowl, top with the veggies and tofu, avocado, and sprinkle with furikake and pepper flakes. Enjoy while warm.

By cookingflower

Ingredients

• ✓ brown rice
• vegetable broth
• butter
• onion
• celery
• carrot
• almond
• mushroom
• salt
• kale

Instructions

1. 1 Bring broth and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
2. 2 Melt butter in a large saucepan over medium heat; cook and stir onion, celery, carrot, and almonds until onion begins to softened, 5 to 10 minutes. Add mushrooms and cook 1 minute more; season with salt.
3. 3 Mix cooked rice into onion mixture until evenly combined. Add kale and cook until completely wilted, about 5 minutes. Serve warm.

By AFulton

Ingredients

• ✓ brown rice
• brown lentil
• carrot
• olive oil
• onion
• garlic
• water
• cumin
• cayenne pepper
• curry powder

Instructions

1. 1 Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots.
2. 2 Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.
3. 3 Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.

By Deena K Boyd

Ingredients

• ✓ brown rice
• water
• olive oil
• salt
• collard green
• black bean
• green pea
• corn kernel
• green chili
• black olive
• tomato
• salt
• black pepper

Instructions

1. 1 Bring the brown rice, water, olive oil, and 1//2 teaspoon salt 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, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
2. 2 Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.

By Ammaliatrice

Ingredients

• ✓ brown rice
• water
• red bell pepper
• green pea
• raisin
• sweet onion
• kalamata olive
• vegetable oil
• balsamic vinegar
• dijon mustard
• salt
• black pepper
• feta cheese

Instructions

1. 1 Bring water and brown rice 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, 45 to 50 minutes.
2. 2 Combine bell pepper, peas, raisins, onion, and olives in a large bowl.
3. 3 Whisk oil, vinegar, and mustard together in a separate bowl.
4. 4 Stir brown rice and vinaigrette into bell pepper mixture; season with salt and black pepper.
5. 5 Top salad with feta cheese before serving.

By Anne

Ingredients

• ✓ brown rice
• chicken broth
• chicken breast
• celery
• onion
• carrot
• corn
• black bean
• sage
• black pepper
• salt
• bay leaf

Instructions

1. 1 Bring chicken broth to a boil in a large pot. Add chicken breasts and boil until no longer pink in the center, about 20 minutes. Remove chicken from broth with a slotted spoon; shred with a fork.
2. 2 Stir shredded chicken back into broth. Add celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaf. Cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice and simmer until tender, about 1 hour.

By grayartist

Ingredients

• ✓ brown rice
• water
• taco seasoning mix
• black bean
• pinto bean
• corn
• salsa
• onion
• cumin
• garlic powder
• oregano
• salt
• black pepper
• flour tortilla
• cheddar cheese
• monterey jack cheese
• cooking spray

Instructions

1. 1 Combine rice, water, and taco seasoning in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender, 35 to 40 minutes. Remove from the heat and let cool; it will be soggy.
2. 2 Combine black beans, pinto beans, corn, salsa, onion, cumin, garlic powder, oregano, salt, and pepper in a large bowl; toss to mix. Mix in cooked rice, Cheddar, and Monterey Jack.
3. 3 Divide the bean-rice mixture evenly among the tortillas and roll up.
4. 4 Spray a cookie sheet lightly with cooking spray. Lay tortillas in a single layer on the cookie sheet and place in the freezer until fully frozen, about 2 hours. Wrap each tortilla in plastic wrap or foil and place in a large zip-top bag to store in the freezer until ready to use.

By domino

Ingredients

• ✓ brown rice
• water
• jasmine flower bud
• pomegranate seed
• blueberry
• chia seed
• pomegranate seed
• avocado
• yogurt
• egg
• white wine vinegar
• olive oil
• dijon mustard
• artichoke heart
• swiss cheese
• pea
• red bell pepper
• fava bean
• salt
• water
• coconut oil
• salt
• cinnamon
• flaxseed meal
• date
• cashew

Instructions

1. 1 Combine cashews, dates, flaxseed meal, cinnamon, and 1 pinch salt in a food processor and blend until very well mixed. Add coconut oil and continue to blend until mixture sticks together. Roll into 20 gumball-sized bites and place on a baking tray. Freeze at least 30 minutes. Store cinnamon energy bites in freezer or refrigerator until ready to serve.
2. 2 Bring water, brown rice, and 1 pinch salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 8 minutes. Add fava beans, red bell pepper, and peas. Cook until rice is tender, about 6 minutes more. Drain if necessary, but do not rinse. Allow to cool completely, about 30 minutes.
3. 3 Combine cooled cooked rice, Swiss cheese, and artichoke hearts in a bowl. Mix olive oil, mustard, and white wine vinegar together in a small bowl; pour dressing over rice mixture and toss. Transfer to a bento box with the hard-boiled egg.
4. 4 Place yogurt in a separate compartment of the bento box and top with avocado, 2 tablespoons pomegranate seeds, and chia seeds. Add energy bites to another compartment of the bento box. Refrigerate until ready to serve.
5. 5 Combine blueberries, 2 tablespoons pomegranate seeds, and jasmine buds in a portable drink container. Add water. Refrigerate 8 hours to overnight. Serve with the bento box.

By Buckwheat Queen

Ingredients

• ✓ brown rice
• tomato
• green chile pepper
• chicken broth
• salt

Instructions

1. 1 Bring diced tomatoes, chicken broth, and salt to a boil in a medium saucepan. Add rice. Cover, reduce the heat to medium-low, and simmer until rice is cooked and liquid is absorbed, about 1 hour. Stir before serving.

By patriotizm

Ingredients

• ✓ brown rice
• chicken breast
• corn
• black bean
• salsa
• cream cheese

Instructions

1. 1 Place frozen chicken breasts into a slow cooker and cover with corn, black beans, and salsa.
2. 2 Cook on High for 4 hours.
3. 3 Transfer chicken breasts to a cutting board and shred with 2 forks. Return shredded chicken to the slow cooker and stir in brown rice. Mix in cream cheese, cover, and cook for 30 more minutes.

By Allrecipes Member

Ingredients

• ✓ brown rice
• water
• lime
• garlic
• olive oil
• salt
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes.
3. 3 Transfer cooked rice to a large serving bowl and cool slightly, 5 to 7 minutes.
4. 4 Whisk together lime juice, garlic, olive oil, and salt in a small bowl.
5. 5 Stir mixture into rice. Fold in cilantro.

By skinnymom

Ingredients

• ✓ brown rice
• vegetable oil
• ground beef
• fajita seasoning
• pinto bean
• salsa
• mexican cheese blend

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook and stir beef in hot oil until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir in fajita seasoning until ground beef is evenly coated.
2. 2 Add pinto beans, salsa, and brown rice to ground beef mixture; mix until well combined. Top with Mexican cheese blend.

By earlzey

Ingredients

• ✓ brown rice
• water
• taco seasoning mix
• kidney bean
• tomato sauce
• tomato
• salt
• pepper
• lettuce

Instructions

1. 1 In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45 minutes. Remove from heat and let stand for 15 minutes.
2. 2 Stir in taco seasoning, kidney beans, tomato sauce, diced tomatoes, salt, pepper and lettuce.
3. 3 Cook over medium heat until heated through.

By HeatheR

Ingredients

• ✓ brown rice
• sweet potato
• yellow onion
• olive oil
• taco seasoning mix
• vegan refried bean
• vegan tortilla
• salsa

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Toss sweet potatoes, onion, olive oil, and taco seasoning together in a bowl. Spread out onto a baking sheet.
3. 3 Roast in the preheated oven, about 30 minutes or until desired level of doneness.
4. 4 Spread 1/4 of the beans down the center of each tortilla. Top each tortilla with 1/4 cup rice, 1/4 of the vegetable mixture, and 1 tablespoon salsa.

By SunnyDaysNora

Ingredients

• ✓ brown rice
• cooking spray
• chicken broth
• chicken breast
• taco seasoning
• ranch-style bean
• corn
• salsa

Instructions

1. 1 Spray the inside of a multi-functional pressure cooker (such as Instant Pot®) with cooking spray. Pour in 1/2 the chicken broth. Add chicken breasts; sprinkle with taco seasoning. Add beans, corn, salsa, and rice.
2. 2 Pour remaining broth into the pot, making sure rice is submerged. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes.
4. 4 Carefully pull out chicken breasts; let rest on a cutting board. Fluff rice lightly to keep it from clumping together and cover with lid for 5 minutes more. Shred chicken with 2 forks in the meantime.
5. 5 Serve rice in bowls topped with shredded chicken.

By JannieRee

Ingredients

• ✓ brown rice
• pineapple
• corn
• vegetable oil
• crema mexicana
• hot sauce
• cotija cheese
• cilantro
• salt
• black pepper
• lime

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Brush pineapple and corn with oil and place carefully on the grill. Cook pineapple until grill marks appear, about 3 minutes. Flip and leave on heat just until grill marks appear on the second side, about 3 minutes more; do not overcook, as pineapple will become mushy.
3. 3 Grill corn, turning throughout, until somewhat charred, 3 to 5 minutes. Remove from grill and cool until safe too handle. Cut kernels off cobs into a bowl.
4. 4 Assemble 2 bowls by spooning equal amounts of rice into the bottom and topping each with 1/2 the roasted corn kernels. Spoon crema over over corn and drizzle with hot sauce. Add 2 to 3 pineapple rings to each bowl and top with cotija cheese and cilantro. Add salt and pepper and a squeeze of lime juice.

By BG

Ingredients

• ✓ brown rice
• onion
• sea salt
• cayenne pepper
• ground turkey
• garlic powder
• black bean
• water
• green bell pepper
• green chile
• taco seasoning mix

Instructions

1. 1 Heat a large skillet over medium-high heat. Saute onion with sea salt and cayenne pepper until softened, about 7 minutes. Add ground turkey and garlic powder; cook and stir until turkey is no longer pink, about 5 minutes. Add black beans, water, green bell pepper, green chiles, and taco seasoning. Mix well. Reduce heat to low and let simmer with the lid on until flavors blend, 10 to 15 minutes.
2. 2 Stir cooked rice into the turkey mixture; simmer until heated through, 3 to 5 minutes. Remove from heat and let stand for 10 minutes.

By Aron Bartram

Ingredients

• ✓ brown rice
• olive oil
• onion
• garlic
• chili powder
• black pepper
• cayenne pepper
• cumin
• pinto bean
• black bean
• corn
• flour tortilla

Instructions

1. 1 Heat oil in a large skillet or wok over medium-high heat. Cook and stir onion, garlic, 1 1/2 teaspoons chili powder, 1 teaspoon black pepper, 1 teaspoon cayenne pepper, and cumin in hot oil until onion softens, 3 to 5 minutes.
2. 2 Stir pinto beans, black beans, corn, and rice together in a bowl. Add bean mixture to skillet 1 cup at a time, stirring well after each addition. Stir remaining chili powder, black pepper, and cayenne pepper into beans mixture, reduce heat to medium, cover the skillet with a lid, and cook, stirring as necessary, until heated through and flavors blend, 3 to 5 minutes.
3. 3 Spoon 1/6 of the bean mixture in a line across the middle of 1 tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining bean mixture and tortillas.

By That Grace

Ingredients

• ✓ brown rice
• green bell pepper
• water
• taco seasoning
• chicken breast
• red bell pepper
• olive oil
• onion
• garlic
• tomato
• green chile
• mexican blend cheese
• garlic salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place green peppers in a baking dish with 1/8 cup water in the bottom.
2. 2 Bake in the preheated oven until peppers are slightly browned around the edges, 20 to 25 minutes.
3. 3 While the peppers are baking, whisk 1/4 cup water and 2 tablespoons taco seasoning together in a small bowl. Add chicken and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 15 minutes.
4. 4 Combine remaining 1 cup water and rice in a pot over high heat; bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Remove from the heat. Stir in remaining taco seasoning and let sit, covered, until tender, about 15 minutes more. Remove the lid, drain any remaining liquid, and set aside.
5. 5 Preheat an outdoor grill for medium heat and lightly oil the grate.
6. 6 Remove chicken from the refrigerator and place on the preheated grill with the pepper slices. Cook chicken until no longer pink in the center and the juices run clear, about 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Grill peppers until tender, about 2 to 3 minutes per side.
7. 7 Remove chicken and peppers from the grill and allow to cool. Shred chicken and dice peppers.
8. 8 Heat oil in a large skillet over medium heat. Add onions and garlic; saute until soft, 5 to 7 minutes. Add cooked rice, shredded chicken, diced peppers, diced tomatoes and green chiles, 1/2 of the cheese, and garlic salt; stir until well blended. Cook over medium heat, stirring occasionally, until hot, about 5 minutes.
9. 9 Spoon rice mixture into the green peppers. Top with remaining cheese.
10. 10 Return to the oven until cheese is melted, about 5 minutes.

By Aundrea Lynn

Ingredients

• ✓ brown rice
• chicken broth
• tomato
• green chile pepper
• onion
• brown lentil
• jalapeno pepper
• garlic
• taco seasoning
• oregano
• cumin
• mexican cheese blend
• cilantro

Instructions

1. 1 Combine chicken broth, tomatoes, onion, lentils, rice, jalapeños, garlic, taco seasoning, oregano, and cumin 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 8 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer’s instructions. Unlock and remove the lid.
3. 3 Stir in ½ Mexican cheese blend; sprinkle remaining ½ cheese over top. Cover the Pot; set aside for 4 minutes. Garnish with cilantro.

By Soup Loving Nicole