Anybody have any great recipes that have rice in them?

Question

i'm a new cook, i was wondering if anybody had any good recipes that has flavored rice or rice that gets flavored as it cooks like chicken and rice recipes, or pork chops and rice recipes?

Answer 1

Pork Chop Casserole

1 (6-oz.) package Uncle Ben's long grain and wild rice mix (not the quick cooking)
2 cups hot water
6 (1/2 inch thick) bone-in pork loin chops, trimmed of most fat
1/4 tsp. pepper
1 can cream of mushroom soup
1/2 cup milk

Combine rice, seasoning packet from rice mix and hot water; place in a lightly greased 13x9 baking dish. Set aside. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake at 350 degrees for 1 hr. Uncover casserole; combine soup and milk and pour over casserole. Bake, uncovered about 15 min. more or until thoroughly heated.
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Chicken~N~Rice

4 cups cooked chicken, diced
3 cups chicken broth
8 oz. sour cream
2 cups Minute Rice
2 cans 'cream of soup' (chicken, celery, mushroom, or a combo)
1 medium, sautéed onion
2 tubes crushed Ritz crackers
1 stick melted butter

Cook the chicken, when cooled de-bone and dice. Mix with the broth, rice, soups and sour cream. Add sautéed onion, if using. Mix well. Place in a greased 9x13 casserole. Bake at 350 degrees for 20 minutes. Meanwhile, melt the butter and add to the crushed crackers. Mix. After 20 minutes, sprinkle over the partially cooked casserole. Bake an additional 15 minutes, until crackers are browned and casserole is bubbly.
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Shrimp Casserole

1 lb small raw shrimp
1 can French Onion Soup
1 can Cream of Mushroom
1 can mild Rotel tomatoes
1 cup uncooked rice
1/3 cup melted butter
1/4 cup diced green bell pepper
1/4 cup green onion
1/2 cup shredded Monterey Jack Cheese
1/3 cup dried parsley

Mix all ingredients together. Cover and bake @ 350ºF degrees for 45 minutes. Sprinkle with 1 cup Cheddar Cheese. Bake for 15 minutes.

Serves 8. Great for buffet or potluck!
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Coconut Rice
Serves 6

1 slice bacon, finely chopped
2 garlic cloves, minced
1 jalapeno chile, minced (ribs and seeds removed for less heat), optional
¼ tsp. dry thyme
Coarse salt
¾ cup canned coconut milk
1 can red kidney beans, drained and rinsed
1 cup long-grain white rice
2 scalions, minced

In a mdium saucepan, brown bacon over med-low heat, stirring often, about 8 minutes. Pour off rendered fat. Add garlic, jalalapeno, thyme, and 1 tsp. salt. Cook until fragrant, about 30 seconds.

Add coconut milk and 1½ cups water. Bring to boil; stir in beans and rice. Cover, reduce heat, and simmer on low until rice is tender, about 30 minutes.

Remove from heat. Stir in scallions. Let stand covered until water is absorbed, 10 minutes.

--Everyday FOOD
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CONFETTI RICE

1 cup rice
1-1/3 cups water or broth
1 tsp. salt
1 tsp. garlic powder
1 cup carrots, very thin 2 inch long strips
1/2 cup chopped red onion
1 cup cut zucchini, 1/4 inch squares
1/2 cup frozen corn kernels
1/2 cup diced red bell pepper
1/2 cup frozen peas
2 Tbsp. chopped parsley
1 Tbsp thyme or marjoram

Place rice, water, salt and garlic powder in a pot with a tight fitting lid. Bring to a boil, then lower heat to simmer. After 10 minutes, add carrots and onion. Steam another 5 minutes, then add remaining vegetables. Remove from heat, leaving lid on another 5 minutes. Fluff rice and distribute vegetables throughout rice. Sprinkle with herbs and serve.

Serves 12.

Answer 2

Creamy Chicken and Cheddar Rice

1 lb. boneless skinless chicken breast cut in to strips
1 tsp. garlic powder
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 soup can of milk
1 1/2 cups Minute white rice, uncooked
2 cups chopped fresh broccoli
1 cup shredded cheddar cheese

Spray nonstick skillet with cooking spray. Add chicken;cover: Cook 5 minutes or until cooked through. Sprinkle with garlice powder.

Add soup and milk. Bring to boil. Stir in rice and broccoli; cover: Reduce heat to low; simmer 5 minutes or until rice is tender.

Stir in 1/2 cup of the cheese; sprinkle remaining cheese on top.



This is a really quick and easy meal that taste great!

Answer 3

Chinese recipe here.. Hope you like it.

<<<<<< Chicken & Mushroom Rice >>>>>>> serves 2

400 g Chicken thighs, cut into bite size
2 slices ginger root, slices thinly
4 dried shitake mushroom, soak in hot water till soft,
200 g Jasmine rice
1 can of chicken soup (for cooking rice)
water (cooking rice)
2 tablespoon soy sauce + 1/2 teaspoon sugar + 2 tablespoon chicken soup (canned)

Chicken Marinade
2 tablespoon soy sauce
1/2 teaspoon sugar
1 tablespoon cooking wine
1 teaspoon garlic power
1 teaspoon corn flour
1 teaspoon sesame oil

1) Wash rice and cook with a electrical rice cooker, follow the instruction to adjust water level with chicken soup.
2) Marinted the chicken pieces for 15 minutes or till rice is almost ready.
3) When rice is nearly done (you see the water is bubbling on the surface of rice but still waterly) before the switch pops up, spread chicken pieces and mushroom slices on top of the rice quickly, cover the cooker as soon as you can.
4) Let it steam for about 15 minutes after the switch popped up or till the chicken is cooked.
5) Heat a sauce pan over medium heat, add 2 tablespoon soy sauce, half teaspoon sugar and 2 tablespoon chicken soup, simmer for 2 minutes. Drizzle on top of chicken rice.
5) Serve with boiled vegetables.

Answer 4

Chicken and Rice Casserole Chicken casserole with a rich cheese sauce INGREDIENTS 1 (4 pound) whole chicken 1 onion, quartered 2 stalks celery 2 bay leaves 1/3 cup butter 8 tablespoons all-purpose flour 2 cups milk 1 cup chicken stock 2 cups shredded Cheddar cheese 1 (4.5 ounce) can sliced mushrooms 1 cup cooked white rice salt and pepper to taste DIRECTIONS In a large pot boil the chicken with the onion, celery and bay leaves until done. Let chicken cool until you can handle it. Remove chicken meat from the bones and cut into small pieces. Preheat oven to 375 degrees F (190 degrees C). In a saucepan over medium heat melt the butter. Stir in the flour and cook for about 1 minute. Slowly stir in the cold milk and chicken stock and cook mixture until thick. Stir in the cheese. In a large bowl combine the chicken, rice and mushrooms together. Stir in the cheese sauce and season with salt and pepper. Place mixture in a 1 1/2 quart casserole dish. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until bubbly.

Answer 5

Here's my favorite:

1 Tbsp olive oil
1 Tbsp minced garlic
1 Tbsp minced ginger
Saute that together for just a few minutes
Add 1 cup basmati rice
Stir well to coat
Add 1 Tbsp curry powder
Stir to combine and wait a minute or two
Add 2 cups chicken broth
Stir, cover, and simmer for 17-20 minutes

(A few minutes before it's done you can add frozen peas, baby shrimp, whatever)

Garnish with chopped green onions and chopped cilantro.

Answer 6

CHINESE PORK & RICE
2/3 cup uncooked regular rice
1 medium onion, chopped
2 stalks celery, cut into diagonal slices
2 Tablespoons oil
1 1/2 cups boiling hot water
3 instant chicken bouillon cubes
2 Tablespoons soy sauce
2 cups cut-up cooked pork (3/4 - 1 inch pieces)
1 medium green pepper, chopped
In large skillet, cook and stir rice, onion, and celery in oil over medium heat until rice is golden brown and onion is tender. Stir in remaining ingredients except green pepper and heat to boiling. Reduce heat. Cover tightly; simmer 18 to 20 minutes or until rice is tender and liquid absorbed. Stir in green pepper. Cover tightly; simmer 10 minutes longer.

Chicken and Rice Recipes
http://www.campbellkitchen.com/RecipeSearch.aspx?searchText=chicken%20and%20rice

Pork Chops and Rice Recipes
http://www.campbellkitchen.com/RecipeSearch.aspx?searchText=pork%20chops%20and%20rice

Answer 7

Arroz con candules and Arroz con pollo are my faves but they are not always appealing to everyone.
Here's a reliable one that is simple and most people like.

CHILI-RICE BAKE
1 lb. hamburger
1 cup chopped onion
1 cup chopped green peppers
2 cups beef broth
1 can (6-oz.) tomato paste
1 tsp. garlic salt
2 Tbsp. chili powder
3 cups cooked rice
1 cup grated cheddar cheese

Brown hamburger, onions, and green peppers until meat is almost done. Blend in broth, tomato paste, and seasonings.
Add rice. Spoon into shallow 2 qt. baking dish. sprinkle with cheese. Bake at 350 degrees for 20 minutes. Serves 6

You can omit anything you don't like or add in like corn, red peppers, green olives, sausage etc...
serve it with a simple salad

Answer 8

Spanish-Rice Enchiladas
Servings [Reset]
Keys : Low Calorie Fat Free Diet Mexican Mexico Mex Central American Spanish Spain European Mediterranean
Ingredients :

1/4cupWater
1xOnion, chopped
2cupFresh spinach, chopped
3cupCooked brown rice
1tblSoy sauce
1tspGround cumin

Method :

* 5 Or 6 c Enchilada sauce 10 or 12 Soft corn tortillas
* 1. Place water and onion in a medium saucepan. Saute until onion softens slightly.
* 2. Add the spinach. Cover and steam until just tender, 4 to 5 minutes.
* 3. Remove from heat. Add rice and seasonings. Mix and set aside.
* (I would probably use a little wine, Bragg's Amino, and/or some veggie broth instead of the water for sauteing.)
* 4. Preheat oven to 350 degrees.
* 5. Spread 1 cup of Enchilada sauce over the bottom of a casserole dish.
* 6. Spread a line of the spinach-rice mixtue down the center of a tortilla.
* 7. Roll up and place, seam-side down, in the casserole.
* 8. Repeat until all of the ingredients are used.
* 9. Pour the remaining sauce over the tortillas.
* 10. Cover and bake for 30 minutes.
* (Anyone NOT following the McDougall Plan, could top this off with some
no-fat cheddar cheese and/or








Minced Chicken, Shrimp, and Egg on Rice (Soboro Donburi)
Servings [Reset]
Keys : Poultry Seafood Japanese Japan Asian Oriental
Ingredients :

6x8 cups hot cooked short-grain rice
CHICKEN
1/2lbGround chicken
3tblSake
1tblDark soy sauce
1tblSugar
Few drops fresh ginger juice
SHRIMP
8ozFinely chopped fresh or frozen small shrimp
2tblSake
1tblMirin
1/4tspSalt
EGGS
4xEggs, beaten
1/4tspSalt
1tblSake
1tblLight soy sauce
1tblSugar
SAUCE FOR RICE
1cupDashi or chicken stock, (author *really* prefers you use dashi)
4tblDark soy sauce
1/2tblSugar
GARNISH
Sprigs of kinome or sliced red pickled ginger (beni-shoga)

Method :

* Cooking: A Simple Art by Shizuo Tsuji
* Because this donburi can be eaten at room temperature, it often fills lacquered lunch boxes. The major ingredients are all chopped or crumbled, then fried with seasonings (the word soboro means "finely crumbled"); they are arranged on top of the rice in a box or bowl to present an appealing and colorful display.
* To prepare: Boil plain rice. Put ground chicken into a frying pan and mix in all seasonings except the ginger juice. Put over high heat and cook, stirring constantly to keep the chicken separated and "crumbled". When the chicken is done and has turned whitish, mix in the ginger juice. Spread in a colander to drain and cool.
* Cook the shrimp just till pink, then spread in a colander to drain and cool. Scramble eggs in frying pan till somewhat dry and similar in texture to the fried ground chicken.
* In a small saucepan, mix the sauce ingredients for the rice. Over high heat bring just to a boil, then remove from heat.
* To assemble and serve: Put a single portion of rice, 1 1/2 to 2 cups, into a donburi-type bowl (or Japanese style lunch box). Dribble over it some of the hot sauce to moisten the rice. Each of the "crumble-fried" main ingredients should cover 1/3 of the surface. Garnish with kinome sprigs or red pickled ginger slices.













Orzo and Rice Pilaf
Servings [Reset]
Keys : Pasta Rice
Ingredients :

1tblMargarine
1/4cupOrzo
1smOnion, finely chopped
3/4cupLong-grain rice
1/8tspBlack pepper, coarsely ground
1canChicken broth

Method :

* In 2 quart saucepan, melt margarine over medium-high heat. Add orzo and cook, stirring occasionally, until orzo is browned. Add onion and cook until onion is soft, about 5 minutes.
* Add rice and pepper, stirring to coat. Add broth; heat to boiling. Reduce heat to low; cover and simmer 18 -20 minutes, until orzo and rice are tender and all liquid is absorbed.

Answer 9

STIR-FRIED RICE WITH PORK

1/2 cup green onion, sliced
1/2 cup celery, diagonally sliced
2 cups pork roast, diced
1 tablespoon fresh garlic, finely minced
2 tablespoons oil
3 cups cooked rice, cold
1 cup water chestnuts, canned, sliced
1/8 teaspoon pepper
1/4 teaspoon salt (or hot salt)
1 egg, slightly beaten
pinch of hot pepper flakes or cayenne, to taste
2-3 tablespoons soy sauce

Sauté onions, celery, and pork in oil until vegetables are tender crisp.

Add rice and water chestnuts. Combine pepper, salt, egg and soy sauce.

Stir into rice mixture. Cook, stirring 2 to 3 minutes or until heated.

Variations:

#1 Add cooked cocktail shrimp during last 5 minutes of cooking.
#2 Stir in 1 small can or 1 cup fresh bean sprouts during last 10 minutes of cooking.
#3 Add 1 1/2 cups snow peas or sugar snap peas; sauté with green onions.
#4 1/8 cup finely minced fresh ginger added and a tablespoon of lemon juice adds a fresh new twist. Serve over cooked Thai noodles.

Makes 6 servings.

Serving Size: 6





CROCKPOT CHICKEN AND RICE CASSEROLE

4 chicken breasts
1 can cream of celery soup
1 can cream of chicken soup
1 can cream of mushroom soup
2 stalks celery, diced
1 bay leaf
1 large onion, chopped
1/2 teaspoon Bell's Poultry seasoning
3 cloves garlic, minced
1 cup Minute Rice

Mix the cans of soup with the rice at the bottom of the Crockpot. You may substitute the type of soup you use in any combination (for example: 2 cans cream of chicken soup and one can celery soup).

Add the diced celery, onion, and garlic and stir. Submerge the chicken in the soup.

Turn heat to high for 10 minutes, then reduce to medium and cook for 4-5 hours. Or cook on high for 3-4 hours.

Variation: leave out the rice and serve over cooked Pennsylvania style wide noodles.

Note: Use temperature setting recommended by your owner's manual for cooking. Some crockery cookers have 3 settings - high, medium, and keep warm.

Don't use the "keep warm" setting instead of the "cooking" settings for extended periods. Sometimes the high setting will cause overcooking and you will lose the benefits of using a slow cooker. The high setting is best used to bring food up to a safe temperature quickly before beginning slow cooking at the "medium" or "normal" setting.










RICE PUDDING WITH LEMON SAUCE

LEMON SAUCE:

1/2 c. sugar
1 egg, separated
Juice of 1 lemon

PUDDING:

2 eggs, separated
1 c. milk
1/2 c. sugar or to taste
1 lemon, grated rind
2 c. cooked white rice (1 c. raw white rice equals 2 c. cooked)

Mix by hand: rice, sugar, milk and grated rind of 1 lemon with slightly beaten egg yolks. Beat egg whites until stiff and fold into rice mixture. Grease lightly medium casserole. Pour in pudding mix and sprinkle top with cinnamon. Bake 30 minutes at 350 degrees. In small saucepan, combine lemon juice, sugar and egg. Bring to a boil. Take from heat and whip egg white until stiff. Fold into lemon sauce, put back on low heat to cook egg whites until thickened, being careful not to burn sauce (about 1-2 minutes). We always double the sauce recipe because it's so good. Also can be used for bread pudding.

Answer 10

use soup stock instead of water when cooking rice. i'd reccommend using a hot pot (which is made of clay) to cook the rice.