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Ingredients

• ✓ yellow rice
• olive oil
• beef stew meat
• onion
• taco seasoning mix
• water
• garlic salt
• black bean
• corn kernel
• cheddar cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil in the pressure cooker. Add beef and cook until browned, about 3 minutes per side. Add onion, taco seasoning, 1/4 cup water, and garlic salt; stir to combine.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Meanwhile, bring remaining 2 1/2 cups water to a boil in a large saucepan. Add rice and stir for 1 minute. Cover the saucepan tightly with a lid. Reduce heat to a simmer and cook until rice is tender, 20 to 25 minutes. Remove from heat and let cool completely.
4. 4 Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes. Let cool completely.
5. 5 Divide rice and beef among 6 reusable containers. Top with equal amounts of black beans, corn, and Cheddar cheese. Cover and refrigerate.

By thedailygourmet

Ingredients

• ✓ yellow rice
• water
• broccoli
• process cheese sauce

Instructions

1. 1 In a saucepan bring water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 While the rice is cooking, place frozen broccoli in large skillet. Heat stove to low-medium and defrost broccoli When the broccoli is 90% defrosted add processed cheese sauce to the broccoli and let melt. When rice has completed cooking add broccoli-cheese mixture and rice to 9x13 baking dish and mix well.
4. 4 Place casserole in the preheated 400 degrees F (200 degrees C) oven for 10 minutes; or until heated through.

By GINGER18

Ingredients

• ✓ yellow rice
• onion
• olive oil
• garlic
• chicken breast
• water
• pea

Instructions

1. 1 Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
2. 2 Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.

By Kel Kel

Ingredients

• ✓ yellow rice
• tilapia fillet
• vegetable oil
• black bean
• corn
• water
• salsa
• cumin
• chili powder
• salt
• pepper

Instructions

1. 1 Pat tilapia filets dry with paper towels and season both sides with salt and pepper.
2. 2 In large skillet, heat oil and add tilapia filets. Cook until fish releases easily with a spatula; flip and cook until fish is cooked through and flakes easily with a fork, 5 to 8 minutes. Remove from skillet and set aside, tenting loosely with foil to keep warm.
3. 3 Add beans, corn, water, salsa, cumin, chili powder and contents of rice package to skillet, stir well. Bring to a boil, cover and reduce heat. Simmer until water has been absorbed and rice is tender, about 7 minutes.
4. 4 Place rice in a serving dish and top with fish. Serve immediately.

By Paula Baker

Ingredients

• ✓ yellow rice
• water
• chicken bouillon granules
• chicken breast
• green bell pepper
• olive oil
• black pepper
• poultry seasoning

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
3. 3 Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast on top of rice; season with black pepper and poultry seasoning.
4. 4 Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.

By Noty661

Ingredients

• ✓ yellow rice
• water
• olive oil
• chicken
• chicken taco seasoning mix
• black bean
• mexican cheese blend
• olive
• jalapeno pepper
• corn tortilla
• bacon grease

Instructions

1. 1 Bring water to a boil in a saucepan; add rice and 1/4 cup olive oil. Bring liquid back to a boil, reduce heat to medium-low, cover saucepan, and simmer until rice is tender, 20 to 25 minutes.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken and taco seasoning mix until chicken is no longer pink in the center, 5 to 10 minutes. Mix rice, black beans, Mexican cheese blend, olives, and jalapeno pepper into chicken; cook and stir until heated through, about 5 minutes.
3. 3 Heat a separate skillet over medium-high heat; warm tortillas in skillet until pliable, 1 to 2 minutes per tortilla.
4. 4 Fill each tortilla with about 1/2 cup chicken-rice mixture, folding tortilla over filling.
5. 5 Heat bacon grease in a skillet over medium heat; fry the filled tortillas until crispy, 2 to 3 minutes per side.

By yummers

Ingredients

• ✓ yellow rice
• chicken breast
• chicken thigh
• adobo seasoning
• extra virgin olive oil
• yellow onion
• green bell pepper
• garlic
• pimiento
• manzanilla olive
• pimiento
• pea

Instructions

1. 1 Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 min. Add garlic to pan; cook until fragrant, about 30 seconds more.
2. 2 Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 min. Lower heat to medium low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 min.
3. 3 Arrange pimientos, olives and peas over Chicken and Rice.

By Goya

Ingredients

• ✓ yellow rice
• cooking spray
• flour tortilla
• yellow mustard
• sour cream
• honey
• red bell pepper
• green bell pepper
• chickpea
• black bean
• corn kernel
• chicken
• mozzarella cheese
• cheddar cheese
• cumin
• honey

Instructions

1. 1 Prepare yellow rice as directed on package; reserve 1 1/2 cups. Refrigerate any remaining rice for another use.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking dish with cooking spray.
3. 3 Line bottom of baking dish with 4 tortillas. To make the honey sauce, whisk together the mustard, sour cream, and 1/3 cup honey in a small bowl. Combine the red pepper, green pepper, garbanzo beans, black beans, and corn in a large bowl. Scoop out 1/2 cup of the bean mixture and reserve for topping.
4. 4 Stir the chicken, 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, cumin, yellow rice, and honey sauce into the bean mixture. Mix well. Pour mixture into the baking dish. Top with 4 tortillas; sprinkle with the remaining 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, and the reserved 1/2 cup bean mixture.
5. 5 Bake in preheated oven until hot and bubbly, 30 to 45 minutes. Cover with aluminum foil if top browns excessively. Remove from oven, drizzle with the remaining 2 tablespoons of honey.

By Red

Ingredients

• ✓ yellow rice
• cayenne pepper
• pepper
• salt
• cilantro
• green chile pepper
• corn
• black bean
• pinto bean
• tomato
• chicken broth
• garlic
• red bell pepper
• onion
• all-purpose flour
• chicken breast
• olive oil

Instructions

1. 1 Heat the olive oil in a large skillet over medium heat. Dredge chicken in flour to coat. Place chicken in the skillet, and cook just until browned on all sides; set aside.
2. 2 Stir onion, bell pepper, and garlic into the skillet. Cook 5 minutes, until tender. Pour in chicken broth. Mix in the yellow rice, stewed tomatoes, pinto beans, black beans, corn, diced green chile peppers, and cilantro. Season with salt, pepper, and cayenne pepper. Bring to a boil. Return chicken to skillet. Reduce heat to low, cover, and simmer 30 minutes, until rice is tender and chicken juices run clear.

By JENNIFERK2