Type what you have

Ingredients

• ✓ long grain white rice
• butter
• egg noodle
• chicken broth
• chicken bouillon

Instructions

1. 1 Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
2. 2 Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.

By 5lilblessings

Ingredients

• ✓ long grain white rice
• water
• spam
• egg
• brown gravy

Instructions

1. 1 Combine the rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed.
2. 2 Meanwhile, heat a non-stick skillet over medium heat until hot. Fry Spam™ slices until browned. Remove from the skillet, and set aside. Pour the eggs into the skillet; cook and stir until scrambled and cooked through. Set aside.
3. 3 For each plate, place two scoops of rice, two scrambled eggs, and two slices of spam. Top with brown gravy.

By MAKAIO420

Ingredients

• ✓ long grain white rice
• coconut milk
• cane sugar
• vanilla extract

Instructions

1. 1 Combine coconut milk, sugar, and vanilla extract in a medium pot and stir until combined. Add rice and bring to a boil over medium heat, about 5 minutes. Cook, gently stirring, until rice has softened and mixture has a slightly soupy but not too drippy consistency, about 20 minutes.
2. 2 Spoon into small serving dishes. Serve warm or place in refrigerator to chill.

By Bananatini

Ingredients

• ✓ long grain white rice
• water
• romaine lettuce
• carrot
• albacore tuna
• olive oil
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the water has been absorbed.
2. 2 In a medium bowl, toss together the romainee lettuce, carrot, and tuna. Pour the olive oil and vinegar over this mixture, and season with salt and pepper. Toss to coat. When the rice is done, cool for about 5 minutes, then toss with the salad. The warm rice will wilt the romaine lettuce slightly. Taste and adjust the amounts of vinegar and oil or salt and pepper if desired. Serve immediately. This does not keep well.

By PICKLELOVER

Ingredients

• ✓ long grain white rice
• water
• vegetable oil
• chicken breast
• black bean
• tomato
• green bean
• creole seasoning
• chili powder

Instructions

1. 1 In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
2. 2 Heat the oil in a skillet over medium heat, and cook the chicken strips 10 minutes, or until browned and juices run clear.
3. 3 In a saucepan over medium-low heat, mix the black beans, diced tomatoes, green beans, Creole seasoning, and chili powder. Cook, stirring occasionally, until heated through.
4. 4 Mix the chicken into the bean and tomato mixture, and continue cooking 5 minutes. Serve over the rice.

By Bryan R

Ingredients

• ✓ long grain white rice
• water
• lemon pepper
• dill weed
• vegetable oil
• salmon
• tomato
• egg
• all-purpose flour

Instructions

1. 1 Bring the rice and water to a boil in a pot. Season with 1 tablespoon lemon pepper and 1/2 tablespoon dill weed. Reduce heat to low, cover, and simmer 20 minutes.
2. 2 Heat 1 tablespoon oil in a skillet over medium heat. Place salmon in the skillet, and cook 20 minutes, turning once, until lightly browned and easily flaked with a fork. Set aside.
3. 3 Season the tomato slices with remaining lemon pepper and dill. Place the eggs and flour in 2 separate dishes. Dip each tomato slice in the egg to coat, then press in the flour, coating both sides.
4. 4 Heat remaining oil in the skillet over medium-high heat. Place tomato slices in the skillet, and cook 5 minutes on each side, until lightly browned. Serve salmon over the cooked rice, and top with fried tomatoes.

By DANARENEE04

Ingredients

• ✓ long grain white rice
• water
• evaporated milk
• white sugar
• cinnamon
• vanilla extract

Instructions

1. 1 Place the rice in a bowl with enough water to cover it and let it soak overnight.
2. 2 Strain the rice and discard the water. Stir the cold water and evaporated milk together. Place the drained rice into a blender along with half of the diluted milk. Blend until the rice is finely ground, about 30 seconds. Add the sugar, cinnamon, and vanilla; blend well. Pour in the remaining diluted milk; blend.
3. 3 Line a strainer with two layers of cheesecloth. Place the strainer over another bowl to catch the liquid. Strain the rice milk through the cheesecloth, discard the solids. Repeat the process if necessary. Serve over ice.

By LatinaCook

Ingredients

• ✓ long grain white rice
• cinnamon stick
• water
• rice milk
• white sugar
• cinnamon whiskey
• cayenne pepper
• cinnamon
• cinnamon

Instructions

1. 1 Grind rice finely using a coffee or spice grinder. Transfer to a large bowl; add cinnamon sticks. Pour in warm water. Cover with plastic wrap and let sit, 8 hours to overnight.
2. 2 Strain rice mixture through a sieve set over a bowl. Press against the rice with a wooden spoon to squeeze out as much liquid as possible; discard rice. Stir rice milk and sugar into strained liquid to make horchata.
3. 3 Measure 2 1/2 cups horchata into another bowl. Add cinnamon whiskey, cayenne pepper, and 1/4 teaspoon ground cinnamon. Pour into ice pop molds.
4. 4 Freeze until solid, at least 12 hours.
5. 5 Run molds under warm water to release ice pops. Sprinkle with an additional dash of cinnamon before serving.

By Matt Wencl

Ingredients

• ✓ long grain white rice
• water
• vegetable oil
• zucchini
• green onion
• garlic
• garlic salt
• basil
• paprika
• oregano
• tomato
• cheddar cheese

Instructions

1. 1 Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
3. 3 Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
4. 4 Bake uncovered 20 minutes, or until cheese is melted and bubbly.

By Debi Blair McGinness

Ingredients

• ✓ long grain white rice
• water
• chicken breast
• cream of chicken soup
• cheddar cheese
• tomato
• green onion
• pineapple
• coconut
• chow mein noodle

Instructions

1. 1 Place rice and water into a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. Set aside.
2. 2 Meanwhile, place the chicken breasts into a saucepan with enough water to cover. Bring to a boil, and cook until tender, 20 to 30 minutes. Remove from the water, reserving liquid, and shred.
3. 3 Return the shredded chicken to the saucepan, and stir in soup. Stir in about 1 cup of the reserved water, or until the sauce reaches your desired consistency. Simmer for 15 minutes.
4. 4 To serve, place one cup of cooked rice onto a plate, spoon some of the chicken mixture over it, then top with small amounts of Cheddar cheese, tomatoes, green onions, pineapple chunks, coconut and chow mein noodles until you have a happy mountain. Now grab a fork and ENJOY!

By JACQUI372

Ingredients

• ✓ long grain white rice
• olive oil
• leek
• mushroom
• white wine
• chicken broth
• bok choy

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a large oven-proof skillet over medium-high. Add leeks and cook until slightly softened, about 3 minutes. Add mushrooms and cook another 3 to 5 minutes. Stir in rice and continue stirring until rice is coated with oil.
3. 3 Pour in wine, and bring to a gentle boil over medium heat. Cook until rice absorbs almost all of the liquid, about 1 minute. Add Swanson® Chicken Broth, and bring to a boil. Cover skillet; transfer to oven.
4. 4 Bake 10 minutes. Gently stir in bok choy. Continue baking until rice absorbs all of the liquid, about 10 minutes. Remove skillet from oven; stir, and let stand, covered, for 10 minutes before serving.

By Linda at Bit of Flavor

Ingredients

• ✓ long grain white rice
• chicken breast
• coconut milk
• water
• all-purpose flour
• curry powder
• garlic salt
• vegetable oil
• lime
• flour tortilla
• coconut
• green onion

Instructions

1. 1 Place the chicken and coconut milk in a bowl, and marinate in the refrigerator 1 hour.
2. 2 In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
3. 3 In a small bowl, mix the flour, curry powder, and garlic salt. Drain the chicken, and discard marinade. Dredge chicken in the flour mixture to coat.
4. 4 Heat the oil in a skillet over medium heat, and cook the coated chicken strips 5 minutes per side, or until golden brown and juices run clear. Squeeze lime juice over chicken, and discard limes.
5. 5 On each tortilla, place equal amounts of rice, chicken, coconut, and green onions. Wrap burrito style.

By IIJUAN12

Ingredients

• ✓ long grain white rice
• carrot
• onion
• water
• salt
• white sugar
• half-and-half
• butter

Instructions

1. 1 In a large saucepan, combine carrots, onion, water, and salt. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Stir in rice. Reduce heat to low, and cover pan. Allow to steam for 20 minutes.
2. 2 Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in some milk if necessary. Remove from heat, and serve immediately.

By Gayle Frazier

Ingredients

• ✓ long grain white rice
• water
• chicken bouillon granules
• lime juice
• cilantro
• salt

Instructions

1. 1 Bring the rice, water, and chicken bouillon to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Remove from the heat, add the lime juice, cilantro, and salt; fluff with a fork and serve.

By Mrs Brown

Ingredients

• ✓ long grain white rice
• chicken bouillon granules
• water
• butter
• vermicelli pasta
• black pepper
• salt
• greek seasoning

Instructions

1. 1 Dissolve chicken bouillon in water in a bowl.
2. 2 Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.
3. 3 Pour bouillon mixture into the skillet with the vermicelli.
4. 4 Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.

By Ann Bray

Ingredients

• ✓ long grain white rice
• pork sausage
• onion
• celery
• green bell pepper
• chicken noodle soup mix
• water
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet over medium-high heat, combine sausage, onion, celery, and bell pepper and sauté for 5 minutes. Drain any excess fat.
3. 3 Stir dry rice in with sausage and vegetables, then add water and soup mix. Transfer mixture to a lightly greased 2-quart casserole dish and top with almonds.
4. 4 Cover and bake in the preheated oven for 90 minutes.

By az_starshine

Ingredients

• ✓ long grain white rice
• chicken broth
• honey
• soy sauce
• cornstarch
• canola oil
• chicken breast
• broccoli
• carrot
• red onion

Instructions

1. 1 In a medium pot, combine 2 1/2 cups (625 mL) broth with rice. Bring to a simmer; reduce heat, cover, and cook for 15 to 20 minutes or until the broth is absorbed. Fluff with a fork, cover, and keep warm.
2. 2 In a small bowl, whisk together remaining broth, honey, soy sauce, and cornstarch; set aside.
3. 3 In a large non-stick skillet heat oil over medium-high, saute chicken 3 to 5 minutes, until no pink remains. Add broccoli, carrot, and red onion; stir-fry 3 to 5 minutes, or until tender.
4. 4 Whisk broth mixture. Add to skillet and bring to a simmer. Cook 1 to 2 minutes, stirring frequently, or until sauce thickens. Serve with prepared white rice.

By Campbell's Canada

Ingredients

• ✓ long grain white rice
• beef broth
• water
• tomato paste
• garlic
• bay leaf
• beef bouillon
• black pepper
• cheddar cheese

Instructions

1. 1 In a pot over medium heat, mix the beef broth, water, tomato paste, garlic, and bay leaves. Stir in the beef bouillon until dissolved. Season with pepper. Bring to a boil, and mix in the rice. Reduce heat to low, cover, and cook 25 minutes, until rice is tender. Remove bay leaves, and serve warm with a sprinkling of Cheddar cheese.

By Sarah Gartland

Ingredients

• ✓ long grain white rice
• chicken broth
• water
• rosemary
• black pepper
• mixed vegetable
• wild rice
• turkey
• tomato

Instructions

1. 1 In a large soup kettle. combine broth, water, rosemary, and black pepper. Bring to boil; stir in mixed vegetables, box of rice, and seasoning packet.
2. 2 Return to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and rice are tender. Stir in turkey and tomatoes; heat through. Stir in black pepper.

By Red Gold

Ingredients

• ✓ long grain white rice
• pork loin roast
• salt
• green chile pepper
• garlic
• water
• chipotle sauce
• lime juice
• cilantro

Instructions

1. 1 Season roast with salt and place into a slow cooker. Scatter chile peppers and garlic over roast. Pour in 1/2 cup water and chipotle sauce. Cover and cook on Low for 7 hours.
2. 2 When roast is almost finished, bring remaining 2 3/4 cups water and rice to a boil in a saucepan. Mix in lime juice and cilantro. Reduce the heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Keep warm.
3. 3 Remove roast from the slow cooker and use two forks to shred meat. Return meat to the slow cooker and allow to sit until some liquid has been absorbed, about 15 minutes. Serve over cooked rice.

By TORAV

Ingredients

• ✓ long grain white rice
• sesame oil
• chicken thigh
• green onion
• garlic
• ginger
• chicken broth
• broccoli floret
• pea

Instructions

1. 1 Heat oil in large non-stick skillet over medium-high heat. Stir-fry chicken 6 minutes, or until browned. Add light parts of onions, garlic, and ginger; stir-fry for 1 minute.
2. 2 Add broth and rice; cover with tightly fitting lid. Cook over medium-low heat 15 minutes or until rice is tender and all of the broth has been absorbed, adding broccoli and peas in last 3 minutes of cooking. Remove from heat.
3. 3 Let stand, covered, 2 minutes. Remove lid; fluff with fork and sprinkle with green parts of onions.

By Campbell's Canada

Ingredients

• ✓ long grain white rice
• water
• white sugar
• garlic
• fish sauce
• water
• chile sauce
• lemon
• vegetable oil
• garlic
• ground beef
• cumin
• tomato
• lettuce leaf

Instructions

1. 1 In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 25 minutes.
2. 2 In a bowl, mash together the sugar and 1 clove garlic with a pestle. Mix in the fish sauce, water, chile sauce, and lemon juice.
3. 3 Heat the oil in a wok over high heat, and quickly saute the 3 cloves garlic. Mix the beef into the wok, season with cumin, and cook until evenly brown. Pour in the tomatoes and about 1/2 the fish sauce mixture. Reduce heat to low, and simmer 20 minutes, until thickened.
4. 4 Toss the lettuce into the beef mixture. Serve at once over the cooked rice with the remaining fish sauce mixture on the side.

By WOBBLY

Ingredients

• ✓ long grain white rice
• butter
• onion
• water
• parsley flakes
• saffron
• yellow food coloring

Instructions

1. 1 Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
2. 2 Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.

By LLADRACH

Ingredients

• ✓ long grain white rice
• water
• ground beef
• refried bean
• onion
• green chile
• cumin
• yellow mustard
• seasoned salt
• soy sauce
• worcestershire sauce
• hot sauce
• salt

Instructions

1. 1 Bring 3 cups water and rice to a boil in a pot. Cover, reduce the heat to low, and simmer until tender, about 20 minutes. Drain and keep warm.
2. 2 Meanwhile, cook ground beef in a large skillet over medium heat until browned and crumbly, 5 to 7 minutes; drain grease. Stir in refried beans, onion, remaining 1/2 cup water, chiles, mustard, seasoned salt, soy sauce, Worcestershire sauce, and hot sauce. Reduce heat to low and cook, stirring often, for 25 minutes. Serve over rice.

By MICHAELLEMILHONE

Ingredients

• ✓ long grain white rice
• salt
• turmeric
• sugar
• cinnamon
• raisin
• butter
• water

Instructions

1. 1 In a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. Bring to a boil uncovered. When it comes to a boil, reduce the heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed. Remove from the heat and fluff with a fork. Keep warm until serving time.

By DEONI

Ingredients

• ✓ long grain white rice
• black-eyed pea
• beef broth
• onion soup mix
• smoked sausage
• green chili
• black pepper

Instructions

1. 1 In a large saucepan with enough water to cover, soak the black-eyed peas 8 hours, or overnight.
2. 2 Drain and rinse the soaked black-eyed peas, and return to the saucepan. Mix in the beef broth, dry onion soup mix, sausage, rice, and green chilies. Season with pepper. Bring to a boil, reduce heat, and simmer 1 hour and 30 minutes, or until the beans are tender. Add water as necessary to keep the ingredients covered with liquid.

By Karin Christian

Ingredients

• ✓ long grain white rice
• bacon
• bacon drippings
• onion
• chicken broth
• tomato
• lemon juice
• worcestershire sauce
• salt
• nutmeg
• cayenne pepper
• black pepper
• shrimp
• parsley

Instructions

1. 1 Place bacon in a large, heavy pot over medium-high heat, and cook until evenly brown. Remove, and set aside. Drain drippings, reserving 3 tablespoons in the pot.
2. 2 Place onion in the pot with the bacon drippings, and cook 5 minutes over medium heat, stirring constantly, until tender. Mix in the rice, 2 1/4 cups broth, tomatoes with juice, lemon juice, and Worcestershire sauce. Season with salt, nutmeg, cayenne pepper, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer 20 minutes.
3. 3 Stir the cooked bacon, remaining 1 cup broth, and shrimp into the pot. Continue cooking 10 minutes, uncovered, over low heat. Sprinkle with parsley to serve.

By Principal Cole

Ingredients

• ✓ long grain white rice
• ground beef
• cream of mushroom soup
• tomato
• mozzarella cheese
• salt
• pepper

Instructions

1. 1 Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Drain off grease, and stir in the cream of mushroom soup, tomatoes, and uncooked rice. Cover, and simmer over low heat, stirring occasionally, until rice is cooked, about 15 minutes.
2. 2 Preheat the oven's broiler. When the rice is done cooking, transfer the contents of the skillet to a casserole dish. Cover with a layer of cheese.
3. 3 Broil until the cheese is melted and toasty. Season with salt and pepper to taste, and enjoy!

By MARIAHPIE

Ingredients

• ✓ long grain white rice
• pork chop
• salt
• black pepper
• paprika
• olive oil
• garlic
• vegetable broth
• tomato
• green bell pepper
• orange bell pepper
• green onion
• mushroom

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Season pork chops with salt, pepper, and paprika. Heat the oil in a skillet over medium heat. Saute the garlic about 1 minute, then brown pork chops about 2 minutes on each side.
3. 3 In a pot, bring the vegetable broth and rice to a boil. Mix in the Italian-style diced tomatoes, green bell pepper, orange bell pepper, green onions, and mushrooms, and cook about 5 minutes, until heated through. Transfer to a 9x13 inch baking dish. Arrange the pork chops over the rice and vegetables.
4. 4 Cover, and bake 1 hour in the preheated oven, or until rice and vegetables are tender and pork has reached an internal temperature of 145 degrees F (63 degrees C).

By KLJ071668

Ingredients

• ✓ long grain white rice
• chicken broth
• sour cream
• green chile pepper
• monterey jack cheese
• corn
• cilantro
• salt
• black pepper

Instructions

1. 1 In a large pot, bring rice and chicken broth to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2-quart casserole dish.
3. 3 Stir sour cream, green chile peppers, 1/2 cup of Monterey Jack cheese, corn, and cilantro into cooked rice. Season with salt and pepper. Transfer to the prepared casserole dish and top with remaining cheese.
4. 4 Bake uncovered for 30 minutes in the preheated oven until cheese is bubbly and lightly browned.

By Ms Baker