Type what you have

Ingredients

• ✓ instant white rice
• ground beef
• green bell pepper
• onion
• black-eyed pea
• beef broth
• tomato
• green chile
• water

Instructions

1. 1 Prepare rice according to package instructions, and set aside. Meanwhile, combine the ground sirloin, green pepper and onion in a large skillet over medium-high heat. Cook, stirring frequently, and crumbling beef until no longer pink. Drain off grease.
2. 2 Place the rice and beef mixture into a 5 quart slow cooker. Add the black-eyed peas, beef broth, diced tomatoes with green chilies and enough water to cover everything.
3. 3 Cover, and cook on Low for 4 to 6 hours.

By Sandy Clark Gerhardt

Ingredients

• ✓ instant white rice
• onion
• vegetable oil
• tomato
• black bean
• oregano
• garlic powder

Instructions

1. 1 In a large saucepan, cook and stir onion in oil until tender and translucent, but not brown. Add tomatoes, beans, oregano and garlic powder. Bring to boil. Stir in rice, return mixture to a boil. Reduce heat to simmer, and cover.
2. 2 Let mixture simmer for 5 minutes. Remove pan from heat and let stand 5 minutes before serving.

By Rebecca Tally

Ingredients

• ✓ instant white rice
• butter
• onion
• beef consomme
• mushroom stem and piece

Instructions

1. 1 Melt butter in a skillet over medium heat. Add onion and saute until the onion has softened and turned golden brown, 5 to 8 minutes.
2. 2 Add consomme and mushrooms; bring to a boil.
3. 3 Remove from heat and stir in rice. Cover and let sit until rice has absorbed all liquid, about 5 minutes.

By OCIEL

Ingredients

• ✓ instant white rice
• water
• vegetable oil
• chicken breast
• bacon
• green onion
• soy sauce

Instructions

1. 1 Bring water to a boil in a saucepan; add rice and cook, stirring often, until soft, about 5 minutes. Remove from heat; set aside.
2. 2 Heat oil in a large wok or skillet over medium heat. Add chicken; cook until no longer pink in centers, 5 to 7 minutes. Transfer to saucepan with rice.
3. 3 Cook bacon in the wok or skillet over medium-high heat, turning occasionally, until cooked through but not crunchy, 2 to 3 minutes per side. Drain on a paper towel-lined plate. Drain and discard all but 1 to 2 tablespoons drippings from the wok. Cut bacon into small pieces; set aside.
4. 4 Return the wok to medium-high heat. Add rice, chicken, bacon, green onions, and soy sauce; cook and stir until mixture is heated through, 2 to 3 minutes.

By ljburrill

Ingredients

• ✓ instant white rice
• cooking spray
• chicken breast
• broccoli floret
• cream of mushroom soup
• water
• three cheese blend

Instructions

1. 1 Grease a large skillet with cooking spray and place over medium-high heat. Cook and stir chicken in the hot skillet until browned, 2 to 3 minutes.
2. 2 Add broccoli, condensed soup, and water; stir. Bring to a boil.
3. 3 Stir in rice. Top with cheese. Cover and cook over low heat for 5 minutes.

By Kraft

Ingredients

• ✓ instant white rice
• ground beef
• taco seasoning mix
• tomato soup
• water
• thick and chunky salsa
• cheddar cheese
• lettuce
• tortilla chip

Instructions

1. 1 Cook beef and taco seasoning in a skillet until browned. Pour off fat.
2. 2 Add condensed soup, water, and rice. Heat to a boil. Cover and cook over low heat until rice is tender, about 5 min.
3. 3 Top with salsa, Cheddar, and lettuce. Serve with tortilla chips for dipping.

By Campbell's Kitchen

Ingredients

• ✓ instant white rice
• chicken breast
• water
• cream of chicken soup
• cream of celery soup
• cream of mushroom soup
• salt
• black pepper
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
2. 2 Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper.
3. 3 Arrange butter evenly over the top of the chicken mixture.
4. 4 Bake in the preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes.
5. 5 Cool 10 to 15 minutes before serving. Enjoy!

By katiefbenham

Ingredients

• ✓ instant white rice
• water
• butter
• salt
• milk
• brown sugar
• cornstarch
• vanilla extract
• cinnamon

Instructions

1. 1 Bring water to a boil in a saucepan. Add rice, butter, and salt; cook and stir until butter melts, then cover the saucepan and remove from the heat. Set aside until water is absorbed, about 5 minutes.
2. 2 Stir milk, brown sugar, cornstarch, and vanilla into rice; bring to a simmer over medium heat while stirring. Cook until rice has the consistency of loose oatmeal, about 5 minutes. Ladle pudding into bowls and dust with cinnamon.

By Jaja Million

Ingredients

• ✓ instant white rice
• cooking spray
• chicken stock
• cream of chicken soup
• cream of mushroom soup
• butter
• salt
• black pepper
• chicken breast
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a deep 9x13-inch (or larger) baking dish with cooking spray.
2. 2 Mix chicken stock, condensed soups, melted butter, salt, and pepper together in a bowl.
3. 3 Spread rice on the bottom of the prepared baking dish. Top with cubed chicken. Carefully pour stock-soup mixture over top, being careful it doesn't overflow. Sprinkle Cheddar cheese over top to cover.
4. 4 Bake in the preheated oven until chicken is cooked through and cheese is nicely browned, 60 to 75 minutes, depending on size of chicken cubes. Remove from the oven and cool for about 10 minutes before serving.

By Tiffany J Brooks

Ingredients

• ✓ instant white rice
• olive oil
• chicken breast
• garlic
• salt
• black pepper
• honey
• soy sauce
• asian vegetable medley
• mushroom
• water

Instructions

1. 1 Heat olive oil in a wok over medium heat. Add chicken and garlic to hot oil; season with salt and pepper. Cook and stir until chicken is browned, about 5 minutes. Add honey and 1 tablespoon soy sauce; stir to coat chicken. Transfer chicken to a plate, leaving juices in the wok.
2. 2 Add frozen vegetables, mushrooms, and remaining 3 tablespoons soy sauce to the wok. Cook and stir over medium heat until vegetables are crisp on the outside and tender on the inside, about 7 minutes.
3. 3 Stir chicken back into the wok and cook until no longer pink in the centers and sauce is reduced, 5 to 10 minutes.
4. 4 Meanwhile, stir together water and rice in a microwave-safe bowl until well combined. Cover and cook in the microwave on high until water is fully absorbed, about 5 minutes.
5. 5 Serve chicken and vegetables over hot rice.

By Alisa Provost

Ingredients

• ✓ instant white rice
• brown sugar
• honey
• raisin
• lemon juice
• black pepper
• salt
• water
• egg
• onion
• ground beef
• green cabbage
• black pepper
• salt
• tomato sauce
• tomato
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Cook and stir onions in hot oil until transparent, about 5 minutes. Add tomatoes and tomato sauce, using a spoon to slightly break up whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover and simmer for 20 minutes, stirring occasionally.
2. 2 Stir in cabbage. Cover and simmer until cabbage is tender and mixes easily with tomatoes, about 1 hour.
3. 3 Meanwhile, place ground beef, onion, eggs, water, rice, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with hands until thoroughly blended. Add additional rice if mixture is too moist. Form into golf ball-sized meatballs and place on a plate; refrigerate for 20 minutes to firm.
4. 4 Place meatballs on the surface of tomato mixture. Cover and simmer over medium heat until meatballs are firm and cooked through, about 15 minutes. Gently stir meatballs into tomato mixture. Cover the pot and continue to simmer for 45 minutes more.
5. 5 Stir in lemon juice and taste for seasoning, adding additional lemon juice if needed. Stir in raisins and honey. Add brown sugar a little at a time, tasting after each addition. Cook stew over medium heat for 15 minutes more.

By Chef Daddy Pete

Ingredients

• ✓ instant white rice
• cheddar cheese
• black pepper
• cumin
• chili powder
• salsa
• corn
• hatch chile pepper
• green chile pepper
• tomato
• cream of chicken soup
• black bean
• garlic
• onion
• salt
• water
• pork shoulder

Instructions

1. 1 Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly, until the water evaporates. Cook until pork starts to brown in its rendered fat, about 10 minutes. Add onion and cook for 5 to 10 minutes more. Add minced garlic and cook until fragrant, about 1 minute.
2. 2 Add black beans, cream of chicken soup, tomatoes, Hatch chiles, instant rice, corn, salsa, 1/4 cup water, 1/2 teaspoon salt, chili powder, cumin, black pepper, and 1/2 cup Cheddar cheese. Stir to combine.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
4. 4 Pour pork mixture into the prepared baking dish and bake until thoroughly warmed, 20 to 25 minutes. Remove from oven and top with remaining cheese. Let sit until cheese has melted.

By Yoly