Type what you have

Ingredients

• ✓ instant brown rice
• water
• soy sauce
• water
• honey
• cider vinegar
• cornstarch
• olive oil
• garlic
• broccoli
• carrot
• onion
• black pepper
• mushroom
• shrimp

Instructions

1. 1 Stir rice and water together in a microwave-safe bowl. Cover and cook in the microwave on high until water is fully absorbed, about 8 minutes. Fluff with a fork; cover and set aside.
2. 2 Whisk together soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl; set sauce mixture aside.
3. 3 Heat olive oil in a nonstick skillet over medium heat. Stir in garlic and cook for 10 seconds. Add broccoli, carrots, onion, and black pepper; cook and stir until broccoli and carrots are tender, about 5 minutes. Stir in mushrooms and cook for 2 minutes. Remove vegetables from the skillet and set aside.
4. 4 Return the skillet to heat and pour in sauce mixture; cook for 1 minute. Add shrimp and stir until shrimp are bright pink on the outside, meat is no longer transparent, and sauce thickens, about 3 minutes. Stir vegetables into the pan and serve over brown rice.

By SaraJ

Ingredients

• ✓ instant brown rice
• canola oil
• chicken breast
• onion
• taco seasoning mix
• black bean
• diced tomato
• green chili
• water
• cheddar cheese
• monterey jack cheese
• cilantro

Instructions

1. 1 Heat oil in large skillet over medium-high heat. Add chicken and cook 3 minutes, stirring occasionally. Add onion and taco seasoning; cook 2 minutes more. Stir in black beans, undrained tomatoes and water; bring to a boil.
2. 2 Stir in rice. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, if desired.

By ROTEL

Ingredients

• ✓ instant brown rice
• smoked sausage
• canola oil
• celery
• yellow bell pepper
• onion
• chicken breast
• cajun seasoning
• chicken broth
• tomato

Instructions

1. 1 Bring a large pot of water to a boil. Boil sausage until hot, 8 to 12 minutes; drain.
2. 2 Heat canola oil in a pot over medium-high heat; saute sausage, celery, bell pepper, and onion in hot oil until vegetables start to soften, about 5 minutes.
3. 3 Stir chicken and Cajun seasoning into the vegetable mixture. Pour broth and tomatoes into the pot; bring to a boil, add the rice, and stir. Return mixture to a boil, reduce heat to medium-low, cover pot, and simmer mixture until for 5 minutes. Remove cover, stir, and continue to simmer until the rice has absorbed the liquid and is tender, about 5 minutes more.

By NanLan

Ingredients

• ✓ instant brown rice
• tomato
• red bell pepper
• jalapeno pepper
• lemon juice
• cilantro
• basil
• red pepper flakes
• whole kernel corn
• black bean
• olive oil
• onion
• garlic
• salt
• pepper

Instructions

1. 1 In a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lemon juice, cilantro, basil, red pepper flakes, corn, and beans. Stir to combine the vegetables, then set aside.
2. 2 In a medium saucepan, heat olive oil at a medium-low heat. Add onions and saute until they are translucent. Add garlic and saute for another minute. Pour in rice and toss to coat. Add reserved liquid from the corn and beans, along with any additional liquid as directed on the rice box. Cook the rice to package specifications. Let the rice cool slightly.
3. 3 Combine the rice and vegetable mixture. Salt and pepper to taste and serve.

By Stacey

Ingredients

• ✓ instant brown rice
• cooking spray
• shrimp
• lemon juice
• butter
• garlic
• worcestershire sauce
• lemon pepper
• red chile powder
• parsley
• brussels sprout
• red onion
• olive oil
• salt
• black pepper
• water

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Arrange shrimp in a single layer in the baking dish. Whisk lemon juice, butter, garlic, Worcestershire sauce, lemon pepper, and chile powder together; pour over shrimp.
3. 3 Roast in the preheated oven until shrimp turn pink, 8 to 10 minutes. Sprinkle parsley over shrimp. Reduce oven temperature to 400 degrees F (200 degrees C).
4. 4 Toss Brussels sprouts with onion and olive oil. Season with salt and pepper. Spread evenly on a baking sheet.
5. 5 Roast Brussels sprouts and onion until starting to brown, about 20 minutes.
6. 6 Meanwhile, bring water to a boil in a saucepan. Add brown rice and simmer until water is absorbed, about 5 minutes.
7. 7 Divide rice among 4 bowls. Top with shrimp and Brussels sprouts-onion mixture.

By SlimCookins

Ingredients

• ✓ instant brown rice
• pineapple
• black pepper
• ginger root
• lemon juice
• vegetable oil
• honey
• yellow bell pepper
• red bell pepper
• mushroom
• zucchini
• onion
• vegetable oil
• cumin
• turmeric
• raisin
• pineapple juice
• chicken broth
• vegetable broth

Instructions

1. 1 Pour the vegetable broth, chicken broth, and pineapple juice into a large saucepan, and bring to a boil over high heat. Stir in the brown rice, raisins, turmeric, and cumin, bring back to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 10 minutes.
2. 2 Heat 1 tablespoon of oil in a skillet over medium heat; cook and stir the onion, zucchini, mushrooms, red and yellow pepper for about 5 minutes, until the vegetables have softened.
3. 3 While the vegetables are cooking, stir together honey, 1 tablespoon of oil, lemon juice, ginger, and black pepper in a bowl. Stir honey mixture, cooked vegetables, and pineapple into the cooked rice, bring the mixture back to a boil, and serve hot.

By sasa

Ingredients

• ✓ instant brown rice
• margarine
• parmesan cheese
• pepper
• salt
• cottage cheese
• spinach
• onion
• marjoram
• parsley
• basil
• sage
• thyme
• chicken breast
• olive oil
• cornstarch
• chicken bouillon
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium saucepan, boil 2 cups water and chicken bouillon. Stir in rice. Remove from heat, and set aside. In a small bowl, mix cornstarch with remaining water.
3. 3 Heat olive oil in a medium skillet over medium heat. Place chicken in skillet with thyme, sage, basil, parsley, and marjoram. Cook until chicken is no longer pink and juices run clear. Drain and cube.
4. 4 Stir onion into the skillet, and cook 5 minutes, or until browned and tender.
5. 5 In a large bowl, thoroughly mix rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese.
6. 6 Transfer mixture to a medium baking dish. Season with salt and pepper. Top with Parmesan cheese, and dot with margarine. Bake, covered, 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, until surface is lightly browned.

By Christopher Shorts