Type what you have

Ingredients

• ✓ instant rice
• vegetable oil
• onion
• green bell pepper
• tomato
• vegetable juice
• tomato sauce
• water
• sugar
• lemon juice
• salt
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Add rice, onion, and bell pepper; cook and stir until vegetables are slightly tender and rice is lightly browned, 7 to 10 minutes.
2. 2 Stir in diced tomatoes, vegetable juice, tomato sauce, water, sugar, lemon juice, salt, and black pepper; bring to a simmer, then reduce heat to medium-low, and simmer until liquid is absorbed, about 20 minutes more.

By Julie Gurganus

Ingredients

• ✓ instant rice
• olive oil
• sweet sausage
• chicken breast
• onion
• green bell pepper
• chicken bouillon
• water
• salt
• thyme
• garlic powder
• green pea
• tomato

Instructions

1. 1 Heat oil in a large skillet over medium heat. Stir in sausage, and brown well, about 5 minutes. Remove, and drain fat. Stir chicken, onion, and green pepper into skillet, and cook 5 minutes.
2. 2 Meanwhile, in a small bowl, stir bouillon cubes into hot water to dissolve. Stir in salt, thyme, and garlic powder. Pour into skillet.
3. 3 Stir peas into skillet, and bring to a boil. Cover, reduce heat to medium low, and simmer about 5 minutes. Stir in rice and tomatoes; cover, remove from heat, and let stand 5 minutes.

By QueenCampbell

Ingredients

• ✓ instant rice
• chicken chunk
• cream of chicken soup

Instructions

1. 1 Boil water. Add rice, stir, cover, and remove from heat. Let it sit until water is absorbed, about 5 minutes, then fluff with a fork. Or prepare rice according to package directions.
2. 2 When rice is ready, add chicken to the pot and continue to stir over low heat. Mix in condensed soup. Continue cooking until heated through.

By R E Vincent

Ingredients

• ✓ instant rice
• cream of celery soup
• green chile pepper
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In an 8x8 inch baking dish combine rice, soup, chile peppers and sour cream. Sprinkle Cheddar cheese on top.
3. 3 Bake in preheated oven for 25 minutes.

By Michele O'Sullivan

Ingredients

• ✓ instant rice
• tomato
• green bell pepper
• onion
• parsley
• salt
• garlic
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a small saucepan over high heat, bring water to a boil. Stir in rice; cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
3. 3 Slice off the top of each tomato and scoop out the pulp, leaving a 1/4 inch thick shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to drain.
4. 4 In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
5. 5 Bake in preheated oven for 20 to 25 minutes.

By Krista B

Ingredients

• ✓ instant rice
• cream of celery soup
• processed cheese sauce
• milk
• broccoli

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a 2-quart casserole dish combine soup, cheese sauce, rice, milk and broccoli; mix well.
3. 3 Bake in preheated oven for 1 hour, or until lightly browned.

By TINA B

Ingredients

• ✓ instant rice
• water
• vegetable oil
• shrimp
• butter
• mushroom
• cream of shrimp soup
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat the oven broiler. Grease an 8x8 inch baking dish.
2. 2 Place rice and water in a pot. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to the prepared baking dish.
3. 3 Heat the oil in a large skillet over medium heat. Place shrimp in the skillet and cook 3 minutes, or until opaque; set aside. Melt butter in the skillet. Stir in the mushrooms and cook 2 minutes. Mix in soup and sour cream. Cook until heated through, but do not boil. Return shrimp to skillet and cook until heated through. Scoop skillet mixture over rice in baking dish and top with cheese.
4. 4 Broil 5 minutes in the preheated oven, or until bubbly.

By thedailygourmet

Ingredients

• ✓ instant rice
• meatball
• asparagus
• chicken broth
• tomato soup
• italian seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix meatballs, asparagus, chicken broth, tomato soup, instant rice, and Italian seasoning in a large bowl. Pour into a 9x13-inch baking dish.
3. 3 Bake in the preheated oven until rice is tender, about 30 minutes.

By akashasway

Ingredients

• ✓ instant rice
• olive oil
• chicken breast
• salt
• black pepper
• chicken broth
• salsa
• cheddar cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in hot oil until cooked through and juices run clear, 5 to 7 minutes.
2. 2 Add broth and salsa and bring to a boil; turn off the heat and stir in instant rice. Sprinkle Cheddar cheese over the mixture.
3. 3 Cover the skillet and let it sit until rice is tender, about 5 minutes.

By Jamey Corrin

Ingredients

• ✓ instant rice
• buttery round cracker
• margarine
• broccoli
• onion
• cheddar cheese
• cream of mushroom soup
• water

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Pour the crushed crackers into a small bowl. Mix in the melted margarine until evenly coated; set aside.
3. 3 Stir the broccoli, onion, Cheddar cheese, rice, condensed cream of mushroom soup, and water in 2 quart casserole dish. Sprinkle with the cracker crumbs.
4. 4 Bake in the preheated oven until the casserole is hot in the center and the top is browned and bubbly, 45 minutes to 1 hour.

By annette

Ingredients

• ✓ instant rice
• water
• chicken breast
• broccoli
• cream of broccoli soup
• milk
• bread crumb
• garlic powder
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring water to a boil in a saucepan. Add rice, stir, cover, and remove from the heat. Let sit until water is absorbed, about 5 minutes. Fluff with a fork.
3. 3 Transfer rice to a casserole dish and mix with chicken and broccoli.
4. 4 Combine condensed soup, milk, bread crumbs, garlic powder, and pepper in a mixing bowl; mix until well combined. Add to the casserole dish along with 1/2 of the Cheddar cheese; mix to combine. Sprinkle remaining Cheddar over top.
5. 5 Bake, uncovered, in the preheated oven until heated through and bubbly, about 30 minutes.

By BAIN77

Ingredients

• ✓ instant rice
• ground beef
• condensed tomato soup
• onion
• garlic
• italian seasoning
• egg
• green pepper
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, thoroughly mix together the ground beef, half of one can of tomato soup, instant rice, onion, garlic, Italian seasoning, egg, and green bell pepper; season with salt and black pepper. Reserve remaining tomato soup. Form the meat mixture into a loaf, and place into a 9x13-inch baking dish.
3. 3 Bake the loaf in the preheated oven until browned and an instant-read meat thermometer reads 160 degrees F (70 degrees C), about 30 minutes. Remove from oven, and cover the loaf with the remaining 1 1/2 cans of tomato soup. Return to oven, and bake until the soup is hot and beginning to form a glaze on the meat, about 10 minutes.

By MaBell

Ingredients

• ✓ instant rice
• water
• pumpkin puree
• pumpkin pie spice
• brown sugar
• butter
• salt

Instructions

1. 1 Combine the rice and water in a large saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low; simmer until the water is completely absorbed, 15 to 20 minutes.
2. 2 Stir together the pumpkin puree, pumpkin pie spice, brown sugar, butter, and salt in a separate saucepan over medium-low heat. Cook until warm. Stir pumpkin mixture into cooked rice.

By Amy M

Ingredients

• ✓ instant rice
• ground beef
• onion
• egg
• tomato sauce
• water

Instructions

1. 1 Mix ground beef, rice, onion, and egg together in a bowl with your hands; shape into tennis-ball sized balls.
2. 2 Stir tomato sauce and water together in a large pot; bring too a boil. Gently lie meatballs into the sauce, place cover on the pot, and reduce heat to medium-low.
3. 3 Cook until meatballs are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
4. 4 Put meatballs on a plate, cut each into halves, and ladle sauce over the meatballs to serve.

By Publicsafetydan

Ingredients

• ✓ instant rice
• butter
• onion
• celery
• broccoli floret
• chicken breast
• cream of mushroom soup
• processed cheese sauce
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Melt butter in a skillet over medium heat. Add onions and celery and saute until tender, about 10 minutes.
3. 3 Chop broccoli florets into smaller pieces and transfer to a large bowl. Add shredded chicken, condensed soup, cheese sauce, uncooked rice, water, and sauteed vegetables. Mix thoroughly and transfer to the prepared casserole dish.
4. 4 Bake, uncovered, in the preheated oven for 1 hour.

By jessleelalynn

Ingredients

• ✓ instant rice
• pork sausage
• ground beef
• onion
• garlic salt
• tomato
• tomato
• green chile pepper
• green bell pepper
• asiago cheese

Instructions

1. 1 In a skillet over medium heat, cook the sausage, beef, and onion until sausage and beef are evenly brown and onion is tender. Season with garlic salt. Drain grease. Mix in 2 cans diced tomatoes and 1 can diced tomatoes with green chiles. Reduce heat to low, and simmer 15 minutes.
2. 2 Prepare the rice according to package directions. Preheat oven to 375 degrees F (190 degrees C).
3. 3 Cut the peppers in half lengthwise, retaining stems, and remove seeds. Arrange pepper halves in a baking dish, and fill each with about 1/3 cup rice. Top with equal amounts of the meat mixture. Pour remaining meat mixture and remaining 2 cans diced tomatoes around the peppers in the dish.
4. 4 Bake 45 minutes in the preheated oven, or until bubbly. Top evenly with cheese, and continue baking 10 minutes, or until cheese is melted.

By LASELF

Ingredients

• ✓ instant rice
• vegetable oil
• onion
• tomato
• cilantro
• chicken broth

Instructions

1. 1 Heat the oil in a skillet over medium-high heat, and cook and stir the chopped onion until browned, about 8 minutes.
2. 2 Stir in the rice, tomatoes, cilantro, and chicken broth, and bring to a boil. Reduce the heat to medium-low, and simmer until the rice is cooked and most of the liquid is absorbed, about 10 minutes.

By mjhutch

Ingredients

• ✓ instant rice
• vegetable oil
• chicken breast
• onion
• garlic
• tomato
• tomato sauce
• green bell pepper
• salt
• basil
• cayenne pepper

Instructions

1. 1 Heat oil in a pot over medium heat. Add chicken, onion, and garlic; cook until chicken is browned and onion and garlic are softened, 8 to 10 minutes.
2. 2 Stir in tomatoes, tomato sauce, bell pepper, salt, basil, and cayenne pepper; bring to boil. Cook for 5 minutes.
3. 3 Stir in rice, cover, and remove from the heat. Let stand until rice is tender, about 5 minutes. Stir before serving.

By CARTHECOOK

Ingredients

• ✓ instant rice
• butter
• egg noodle
• onion soup mix
• vegetable broth
• water chestnut
• soy sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. 2 Melt butter in a large skillet over medium heat. Brown noodles in the butter.
3. 3 In a large bowl combine browned noodles, rice, soup mix, broth, water chestnuts and soy sauce. Mix well and transfer to prepared casserole dish.
4. 4 Bake for 45 minutes, or until liquid has been absorbed and casserole is browned and crispy on top.

By Ryan

Ingredients

• ✓ instant rice
• butter
• onion
• broccoli
• cream of mushroom soup
• process cheese sauce
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook instant rice as directed on box and cook broccoli as directed on package; drain.
3. 3 Melt butter in a medium pan over medium heat. Add onions; cook and stir until softened, abut 3 to 5 minutes.
4. 4 Combine broccoli, rice, onion, soup, and cheese sauce together: season with salt and pepper. Transfer mixture into a 9x13-inch casserole dish.
5. 5 Bake in the preheated oven until golden on top, 30 to 40 minutes.
6. 6 Enjoy!

By Helen

Ingredients

• ✓ instant rice
• turkey sausage
• green bell pepper
• onion
• tomato
• vegetable juice
• mozzarella cheese

Instructions

1. 1 Cook sausage in a large skillet until no longer pink, 4 to 6 minutes. Drain off excess fat. Add bell pepper and onion; cook until crisp. Add diced tomatoes and vegetable juice; cook and stir until boiling.
2. 2 Remove from the heat and stir in rice. Cover the skillet and let stand until liquid is absorbed, 5 to 8 minutes.
3. 3 Sprinkle mozzarella cheese over sausage, tomato, and rice mixture. Cover again and let stand until cheese is melted.

By Red Gold

Ingredients

• ✓ instant rice
• beef sausage
• onion
• black-eyed pea
• chicken stock
• water
• cayenne pepper

Instructions

1. 1 Place sausage and onion into a large saucepan over medium heat; cook and stir until sausage begins to brown, about 10 minutes.
2. 2 Stir in black-eyed peas, chicken stock, water, and cayenne pepper, and bring to a boil. Stir in rice; cover and cook, stirring occasionally, until rice is tender, 20 to 25 minutes.

By DONIGL

Ingredients

• ✓ instant rice
• vegetable oil
• pork chop
• cream of chicken soup
• cream of celery soup
• milk
• butter

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Heat vegetable oil in a large skillet over medium heat. Add pork chops; brown on both sides, 5 to 8 minutes per side. Place chops in a 9x13-inch baking dish.
3. 3 Whisk cream of chicken soup, cream of celery soup, and milk together in a large saucepan until smooth. Stir in rice; add butter. Bring to a boil over medium heat, stirring until butter melted; pour over chops. Cover the dish with foil.
4. 4 Bake in the preheated oven until chops tender, about 2 hours.

By cdrewcia

Ingredients

• ✓ instant rice
• onion
• garlic
• vegetable oil
• chicken broth
• vegetable juice
• taco seasoning

Instructions

1. 1 Cook and stir onion, garlic, and vegetable oil in a skillet over medium heat until onions are softened, about 5 minutes.
2. 2 Stir rice into onion mixture and cook, stirring often, until rice becomes slightly opaque, 1 to 2 minutes.
3. 3 Stir chicken broth, vegetable juice, and taco seasoning into rice mixture and bring to a boil. Cover and simmer over low heat until rice has absorbed most of the liquid, about 5 minutes.

By Ruth Schwab

Ingredients

• ✓ instant rice
• chicken broth
• tomato sauce
• taco seasoning mix
• black olive
• cheddar cheese
• sour cream

Instructions

1. 1 Place chicken broth, tomato sauce, and taco seasoning into a large pot; bring to a boil.
2. 2 Stir rice into the pot, cover, and remove from heat. Let the pot stand, covered, for 5 minutes.
3. 3 Stir in olives and cheese; mix well. Serve with sour cream.

By Kristine Connow

Ingredients

• ✓ instant rice
• tomato soup
• water
• ground beef
• onion
• salt
• black pepper

Instructions

1. 1 Combine tomato soup and water in a medium mixing bowl; mix thoroughly and set aside.
2. 2 Combine ground beef, instant rice, onion, salt, pepper and 1/2 cup of the soup mixture in a large mixing bowl; mix thoroughly and shape into 1-inch balls.
3. 3 Place meatballs in a large skillet over medium heat. Pour in remaining soup mixture and bring to a boil. Simmer for 15 to 20 minutes or until meatballs are thoroughly browned and rice is cooked.

By Yvonne

Ingredients

• ✓ instant rice
• cumin
• garlic salt
• chipotle pepper
• paprika
• tomato
• green chile pepper
• black bean
• corn
• chicken breast
• olive oil
• red onion
• cheddar cheese

Instructions

1. 1 Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
2. 2 Put chicken in the bag with the remaining seasoning; shake to coat.
3. 3 Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
4. 4 Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
5. 5 Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.

By Martha C

Ingredients

• ✓ instant rice
• pumpkin
• ground beef
• oregano
• salt
• black pepper
• onion
• celery
• green bell pepper
• mozzarella cheese
• tomato sauce
• water
• corn
• mushroom

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with heavy duty aluminum foil.
2. 2 Wash the pumpkin and cut off the top at an angle to form a lid that won't fall through. Clean out and discard seeds and string.
3. 3 Heat a large skillet over medium-high heat. Cook and stir beef, oregano, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, celery, and bell pepper; cook 3 minutes. Add mozzarella cheese, tomato sauce, water, corn, mushrooms, and instant rice. Stir well.
4. 4 Pour mixture from the skillet into the pumpkin and replace lid.
5. 5 Bake in the preheated oven for about 1 hour. When serving, scrape the insides of the pumpkin to get some of the soft flesh in each bowl.

By Melissa

Ingredients

• ✓ instant rice
• broccoli
• cream of mushroom soup
• onion
• butter
• process cheese sauce
• salt
• black pepper

Instructions

1. 1 Cook rice as directed on box.
2. 2 Saute onions in margarine until done.
3. 3 Cook broccoli as directed on package and drain.
4. 4 Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish.
5. 5 Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).

By Helen

Ingredients

• ✓ instant rice
• tomato soup
• ground beef
• egg
• onion
• salt
• shortening
• garlic
• mustard

Instructions

1. 1 Place 1/4 cup of tomato soup with ground beef, rice, egg, onion, and salt in a large bowl; mix thoroughly until well combined. Firmly shape into 16 meatballs.
2. 2 Mix remaining tomato soup with half a soup can of water and mustard in a small bowl.
3. 3 Melt shortening in a large skillet over medium heat; add garlic and meatballs. Cook, gently stirring, until meatballs are evenly browned; drain. Pour tomato soup and mustard mixture over meatballs and simmer, stirring occasionally, for 20 minutes, or until meatballs are cooked through.

By D Kosko