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Unstuffed Pepper Soup
Lunch American

Unstuffed Pepper Soup

4.6

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  2. 2 Meanwhile, heat a large pot over medium-high heat. Add ground beef, bell peppers, and onion; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  3. 3 Add broth, crushed tomatoes, tomato soup, and mushroom pieces to the pot; bring to a boil. Reduce heat to medium-low, cover the pot, and simmer soup, stirring occasionally, until vegetables are tender, 30 to 40 minutes.
  4. 4 Stir cooked rice into soup, breaking clumps into individual grains; cook until rice is hot, about 5 minutes.

By bigwolverine

California Roll Salad
Lunch American

California Roll Salad

4.5

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.
  2. 2 In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.

By TARA LYON

Santa Fe Rice Salad
Lunch American

Santa Fe Rice Salad

4.4

Prep
30 min
Cook
Total
60 min

Instructions

  1. 1 In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and chill.
  2. 2 In a large bowl, mix together the rice, beans, tomato, cheese and green onion.
  3. 3 In a small bowl, whisk together the oil, vinegar, peppers, sugar and salt. Pour over the rice mixture and toss to coat. Cover and refrigerate salad for 30 minutes. Top with avocado just before serving.

By Terri

Chicken, Rice, and Vegetable Soup
Lunch American

Chicken, Rice, and Vegetable Soup

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Combine 4 cups water and chicken broth in a large saucepan over high heat; bring to a boil. Add chicken, carrots, celery, onion, and bouillon cubes. Reduce the heat to low, cover, and simmer until vegetables are tender, about 15 minutes.
  2. 2 Add rice and up to 1 cup water if necessary; simmer until rice is tender, about 15 minutes. Season with salt and pepper.

By Gary Coveney

Hawaiian-Style Sausage and Rice
Lunch American

Hawaiian-Style Sausage and Rice

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring 4 cups 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 Place sausages and remaining 1/2 cup water in a large skillet over medium heat, cover, and cook until heated through, about 5 minutes. Thinly slice sausages.
  3. 3 Return sausages to the skillet. Add onion, bell pepper, and celery; cook over medium heat until vegetables start to soften, about 5 minutes.
  4. 4 Stir tomatoes, beef broth, pineapple cubes, brown sugar, garlic powder, and black pepper into sausage mixture; cook and stir until sugar has dissolved and mixture comes to a simmer.
  5. 5 Whisk reserved pineapple juice and cornstarch together in a small bowl until smooth; stir into sausage mixture. Cook until sauce thickens, about 2 minutes; serve over rice.

By Ralph

Louisville Rice Salad
Lunch American

Louisville Rice Salad

4.5

Prep
20 min
Cook
20 min
Total
130 min

Instructions

  1. 1 Bring water and 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, 20 to 25 minutes. Cool rice for at least 30 minutes, stirring several times; transfer to a large bowl.
  2. 2 Whisk oil, lemon juice, vinegar, chives, tarragon, sugar, and salt together in a separate bowl until sugar and salt dissolve; pour over rice and stir to combine.
  3. 3 Stir almonds, raisins, Mandarin oranges, onion, celery, bell pepper, and peas into rice mixture; toss to combine.
  4. 4 Cover and refrigerate until chilled, at least 1 hour.

By Diana S

Lentil Curry Soup
Lunch

Lentil Curry Soup

3.7

Prep
25 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Heat the oil in a stock pot over medium heat. Add the onion, garlic, broccoli and celery; cook and stir until tender. Meanwhile, peel the potato and heat in the microwave for 5 to 10 minutes, or until tender. Transfer the potato and vegetables to a food processor and blend until smooth. Return to the pot and bring to a boil.
  2. 2 Add the cooked rice, lentils and curry powder. Simmer over low heat, covered, until lentils are soft, about 45 minutes.

By Emily

Cold Rice Salad
Lunch

Cold Rice Salad

4.6

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
  2. 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and slice.
  3. 3 Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear.
  4. 4 Whisk remaining oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified; set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl; toss to combine. Add chicken, eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.

By Colleen

Mexican Turkey Soup
Lunch

Mexican Turkey Soup

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Bring chicken broth, onion, bell pepper, carrots, celery, jalapeno pepper, rice, parsley, chili powder, garlic, and oregano to a boil in a large pot. Cover, reduce heat, and simmer until vegetables and rice are tender, about 25 minutes. Add turkey; simmer until turkey is heated through, about 10 minutes more.

By GarageRock

Cream Cheese and Crab Sushi Rolls
Lunch Japanese

Cream Cheese and Crab Sushi Rolls

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir in rice vinegar and salt. Allow to cool completely.
  3. 3 Lay out seaweed sheets. Moisten hands with water, then spread cooled rice evenly on each sheet, leaving a 1/2-inch gap along one edge, lengthwise. Arrange strips of cucumber, imitation crabmeat, and cream cheese on top of the rice in a straight line along the side opposite the gap. Roll up sushi from the toppings to the seaweed sheet's exposed end.
  4. 4 Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side.

By Samantha

Scottish Cock-a-Leekie Soup
Lunch European

Scottish Cock-a-Leekie Soup

4.8

Prep
30 min
Cook
220 min
Total
250 min

Instructions

  1. 1 Cut off the leek tops (the dark green, fibrous parts) and wash well. Set aside the leek bottoms.
  2. 2 Put clean leak tops in the bottom of a large pot. Place chicken on top and add bay leaf, garlic, dried plums, and 3 quarts water. Set over high heat until it starts to simmer. Reduce heat to medium-low or low and simmer gently, occasionally pushing the chicken under the liquid with tongs, for 1 hour 15 minutes.
  3. 3 Meanwhile, prepare leek bottoms by trimming off the root ends and slicing them in half lengthwise. Turn leeks and cut crosswise into ½-inch slices. Transfer to a large bowl and fill with cold water so leeks are floating. Toss with your hands to loosen dirt. Grab leeks with your hands, shake gently to remove water, and transfer to another bowl. Place in the refrigerator until needed.
  4. 4 Carefully lift chicken with two forks, let liquid drain from the cavity, and place it in a bowl. Separate meat from skin and bones. Tear meat into bite-sized pieces put in the refrigerator until needed.
  5. 5 Place skin and bones back into the pot and gently simmer for 1 more hour.
  6. 6 Set a colander in a bowl. Use a skimmer spoon to transfer all solids from the broth to the colander. Discard solids and transfer any broth back to the pot.
  7. 7 Add half of the sliced leeks to the pot with salt, pepper, and rice. Simmer, stirring occasionally, for 1 hour, skimming some fat off if you want and adding more water if it's reducing down too much.
  8. 8 Add remaining sliced leeks, chicken, and thyme. Simmer over medium-low for 20 minutes. Taste and adjust seasonings. Serve.

By John Mitzewich

Jag (Portuguese Rice and Beans)
Lunch European

Jag (Portuguese Rice and Beans)

4.8

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Melt butter in a large, heavy pot over medium-high heat; add linguica, onion, bell peppers, black pepper, basil, and oregano. Sauté until vegetables are very tender, 10 to 15 minutes.
  2. 2 Stir beans into linguica-vegetable mixture; cook until beans are softened, about 5 minutes.
  3. 3 Pour in water; stir in rice. Cover the pot, reduce heat to low, and simmer until rice is tender and liquid is completely absorbed, 20 to 25 minutes.

By Cathy Chace

Peruvian Chicken Soup (Aguadito de Pollo)
Lunch Latin American

Peruvian Chicken Soup (Aguadito de Pollo)

4.5

Prep
40 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.
  2. 2 Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

By Jose Mendoza

Spicy Albondigas
Lunch Mexican

Spicy Albondigas

4.8

Prep
30 min
Cook
85 min
Total
115 min

Instructions

  1. 1 Make the meatballs: Mix ground beef, uncooked rice, bread crumbs, egg, cumin, garlic powder, and salt together in a large bowl until well combined.
  2. 2 Start the soup: Bring chicken broth to a boil in a large stockpot over medium heat.
  3. 3 Meanwhile, form 1 1/2-tablespoon portions of the beef mixture into 1-inch meatballs.
  4. 4 When chicken broth is boiling, reduce the heat to a simmer. Drop in meatballs and simmer until cooked through, about 20 minutes.
  5. 5 Add diced tomatoes, tomato sauce, and diced chiles; stir in carrots, celery, onion, cilantro, cumin, oregano, and garlic powder. Simmer soup until vegetables are cooked and flavors are blended, about 1 hour.

By Punky

Red Beans and Rice with Spam
Dinner American

Red Beans and Rice with Spam

4.3

Prep
10 min
Cook
20 min
Total
30 min

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

Cumin Rice
Dinner American

Cumin Rice

Prep
5 min
Cook
20 min
Total
25 min

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

Rice Pudding with Rose Water
Dessert American

Rice Pudding with Rose Water

4.9

Prep
10 min
Cook
50 min
Total
120 min

Instructions

  1. 1 Bring milk and sugar to a boil in a saucepan. Add rice; cook and stir until it comes to a boil. Reduce heat to low; cook until very creamy, about 45 minutes. Add more milk if mixture becomes too thick.
  2. 2 Stir in rose water until bubbles appear on the surface. Remove saucepan from heat; cool slightly. Pour rice pudding into a bowl; refrigerate until chilled, at least 1 hour. Serve pudding cold with almonds sprinkled on top.

By Audrey Leon

Basic White Rice
Dinner American

Basic White Rice

4.6

Prep
5 min
Cook
25 min
Total
30 min

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

Easy Chicken Rice Casserole
Dinner American

Easy Chicken Rice Casserole

3.9

Prep
Cook
Total

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

Glorified Rice
Dessert American

Glorified Rice

4.6

Prep
5 min
Cook
20 min
Total
260 min

Instructions

  1. 1 In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. 2 In a large bowl combine the cooked, cooled rice, sugar, pineapple and marshmallows. Fold in the whipped cream. Chill for 4 hours.
  3. 3 Spoon the rice mixture into 6 dessert dishes and place a cherry on top of each.

By Reeta H

Pork Chops and Dirty Rice
Dinner American

Pork Chops and Dirty Rice

4.3

Prep
10 min
Cook
75 min
Total
85 min

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

Rice and Lentils from a Rice Cooker
Dinner American

Rice and Lentils from a Rice Cooker

4.6

Prep
5 min
Cook
30 min
Total
35 min

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

Easy Rice Breakfast Treat
Breakfast American

Easy Rice Breakfast Treat

4.0

Prep
5 min
Cook
30 min
Total
515 min

Instructions

  1. 1 Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread rice onto a platter and allow to cool in refrigerator 8 hours or overnight.
  2. 2 Stir together 2 cups of the rice and 1 cup milk in each of two microwave-safe bowls. Cook in microwave on high until hot but not boiling, about 5 minutes.
  3. 3 Combine the sugar, cinnamon, nutmeg, and cloves in a sealable bag; shake to mix. Divide the mixture between the two bowls of rice; stir through.

By Nonei

Stir-Fried Rice
Dinner American

Stir-Fried Rice

4.3

Prep
5 min
Cook
10 min
Total
20 min

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

10-Minute Rice Cakes
Breakfast American

10-Minute Rice Cakes

4.7

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Mix rice, egg, basil, milk, salt, and pepper together in a bowl.
  2. 2 Melt butter in a skillet over medium heat. Scoop rice mixture into the skillet in two equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue to cook until browned on the other side, about 2 more minutes.

By Lauren

Sarah's Rice Pilaf
Dinner American

Sarah's Rice Pilaf

4.7

Prep
10 min
Cook
35 min
Total
50 min

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

Oh-So-Good Chicken
Dinner American

Oh-So-Good Chicken

4.3

Prep
15 min
Cook
25 min
Total
40 min

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

Baked Chicken and Okra
Dinner American

Baked Chicken and Okra

3.0

Prep
10 min
Cook
120 min
Total
130 min

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